Why You’ll Love This Baked Keto Blueberry Pancake

Get ready to fall head over heels for your new favorite breakfast sensation! This Baked Keto Blueberry Pancake isn’t just a recipe; it’s a game-changer for anyone craving sweet, satisfying mornings without breaking their keto commitment. Here are four irresistible reasons why this will be a staple in your kitchen:

Effortlessly Simple & Quick: Forget flipping individual pancakes! This one-pan wonder requires minimal effort. With just 5 minutes of prep and a quick bake, you can have a gourmet-level breakfast on your table in under half an hour. It’s perfect for busy weekdays or a relaxed weekend brunch.
Deliciously Keto-Friendly: Indulge your sweet tooth guilt-free! Crafted with keto staples like almond flour, whey protein, and sugar-free sweetener, this pancake delivers all the flavor with only 4.5g net carbs per serving. It’s the perfect way to enjoy a classic comfort food while staying on track with your healthy lifestyle.
Bursting with Flavor & Texture: Imagine fluffy, tender pancake studded with sweet, juicy blueberries, all kissed with a hint of vanilla and boasting irresistibly crispy edges thanks to that magic butter in the skillet. Every bite is a delightful combination of soft, fruity, and slightly golden goodness.
Versatile & Crowd-Pleasing: Whether you’re feeding a family, hosting brunch, or simply treating yourself, this Baked Keto Blueberry Pancake is a winner. It’s easy to scale, visually appealing, and universally loved. Plus, it makes a fantastic base for all sorts of delicious keto toppings!

Your Morning Just Got a Whole Lot Brighter with This Baked Keto Blueberry Pancake!

Who said going keto meant saying goodbye to your favorite breakfast treats? Prepare to have your mind (and taste buds!) blown because we’re about to introduce you to a culinary masterpiece: the Baked Keto Blueberry Pancake. Forget the fussy flipping, the sticky griddle, and the endless standing over a hot stove. Imagine a glorious, puffed-up, golden-brown pancake, bursting with juicy blueberries, all baked to perfection in a single skillet. It’s healthy, it’s hearty, and it’s unbelievably easy to make. This isn’t just breakfast; it’s an experience. Get ready to transform your mornings from mundane to magnificent, one delicious, low-carb slice at a time!

Ingredients with Measurements

Gather your simple ingredients to create this show-stopping Baked Keto Blueberry Pancake:

🥣 ½ cup almond flour
💪 ⅓ cup unflavored whey protein powder
🥥 1 tablespoon coconut flour
✨ 1 teaspoon baking powder
🧂 ¼ teaspoon salt
🥚 3 large eggs, at room temperature
🥛 ⅓ cup heavy whipping cream, at room temperature
🍬 ⅓ cup Swerve Sweetener (or other keto-friendly granulated sweetener)
🍦 ½ teaspoon vanilla extract
🧈 2 tablespoons butter
🫐 ¾ cup frozen blueberries, thawed

Detailed Step-by-Step Directions to Make Your Baked Keto Blueberry Pancake

Let’s get cooking! Follow these simple steps to bring your amazing Baked Keto Blueberry Pancake to life:

Get Ready to Bake! First things first, preheat your oven to a cozy 400°F (200°C). This ensures your oven is perfectly hot and ready for baking, contributing to that lovely puff and golden finish.
Mix the Dry Stuff: In a medium-sized bowl, grab a whisk and combine the almond flour, protein powder, coconut flour, baking powder, and salt. Whisk them together thoroughly until they are uniformly mixed. This step is crucial for an even texture in your final pancake.
Blend the Wet Stuff: Now, for the magic! Pull out your trusty blender or food processor. Add the room temperature eggs, heavy whipping cream, your chosen keto sweetener (like Swerve), and the fragrant vanilla extract. Blend these until the mixture is beautifully smooth. Next, carefully add your pre-whisked dry ingredient mix to the blender. Pulse just until you have a smooth, well-combined batter. Be careful not to overmix!
Heat Your Pan: While your oven is nearing its preheated temperature, place a 10-inch oven-safe skillet (cast iron works wonderfully!) with the 2 tablespoons of butter inside. Pop it into the hot oven for just a few minutes, long enough for the butter to melt completely and for the pan to get wonderfully hot. This creates those coveted crispy, golden edges on your Baked Keto Blueberry Pancake.
Assemble Your Pancake: With caution, remove the now hot skillet from the oven. Carefully pour your smooth, dreamy batter right into the center of the melted butter. Then, evenly scatter about ½ cup of your thawed blueberries on top of the batter.
Bake to Perfection: Gently slide the skillet back into the preheated oven. Bake for 15-20 minutes. Keep an eye on it – you’re looking for a pancake that is beautifully puffed up, golden brown around the edges, and set in the center. Once it’s done, remove it from the oven, sprinkle the remaining blueberries on top for a fresh burst of flavor, and let it cool for about 10 minutes before slicing. This cooling time helps it set and makes for easier slicing.
Serve and Enjoy! Your spectacular Baked Keto Blueberry Pancake is ready! Drizzle with your favorite sugar-free syrup, a light dusting of powdered erythritol, or a dollop of keto whipped cream. Savor every healthy and delicious bite!

Detailed Different Ways You Can Present and Serve Your Baked Keto Blueberry Pancake

Your Baked Keto Blueberry Pancake is a star on its own, but with a few creative touches, you can elevate its presentation and serving experience from delightful to absolutely unforgettable:

Classic & Simple: The easiest way to enjoy is a drizzle of sugar-free maple-flavored syrup. For a touch of elegance, dust the top lightly with powdered erythritol (which looks just like powdered sugar!) right before serving.
Berry Burst: After baking and cooling, add a generous handful of fresh mixed berries (raspberries, blackberries, and a few more blueberries) on top. The contrasting colors and textures are visually appealing and add extra freshness.
Creamy Dream: A dollop of sugar-free whipped cream (homemade or store-bought) makes this pancake feel like a dessert. For a more decadent treat, whip up a quick keto cream cheese frosting (softened cream cheese, a little sweetener, and a splash of vanilla) and spread it over the cooled pancake.
Nutty Crunch: Sprinkle some toasted chopped pecans, walnuts, or slivered almonds over the top for a delightful crunch and extra healthy fats.
Breakfast Board Style: If serving for brunch, slice the pancake into wedges and arrange them on a large cutting board alongside other keto breakfast staples like crispy bacon, sausage patties, and a small bowl of sugar-free jam or whipped cream.
Individual Servings: Once cooled slightly, slice into individual wedges and serve on separate plates. This makes for a beautiful presentation, especially if you add a personal garnish to each slice.

How You Can Store Your Baked Keto Blueberry Pancake and How Long It Lasts

Planning ahead or just have leftovers of your amazing Baked Keto Blueberry Pancake? No problem! This recipe is fantastic for meal prep, making your keto mornings even easier. Here’s how to store it to maintain its freshness and flavor:

Refrigeration: Once the pancake has completely cooled to room temperature, slice it into individual servings or wrap the whole pancake if you prefer. Store it in an airtight container in the refrigerator. It will stay fresh and delicious for 3-4 days. When reheating, you might find it slightly less fluffy than fresh, but the flavor will still be wonderful.
Freezing for Longer Storage: This Baked Keto Blueberry Pancake freezes beautifully! Allow it to cool completely. For best results, slice it into individual portions. Wrap each slice tightly in plastic wrap, then place the wrapped slices in a freezer-safe bag or an airtight container. It can be frozen for up to 1 month. This is perfect for grabbing a quick keto breakfast whenever you need it.
Reheating Instructions:
- From Refrigerator: Pop a slice into the microwave for 30-60 seconds, or until heated through. For a slightly crispier edge, reheat in a toaster oven or conventional oven at 300°F (150°C) for about 5-10 minutes.
- From Freezer: You can reheat directly from frozen in the microwave for 1-2 minutes, or in a toaster oven/conventional oven at 325°F (160°C) for 10-15 minutes, until warm throughout.

FAQs About Your Baked Keto Blueberry Pancake

Have questions about making this delightful Baked Keto Blueberry Pancake? We’ve got answers!

Can I use fresh blueberries instead of frozen?
Yes, absolutely! If using fresh blueberries, you might want to gently toss them with a tiny bit of almond flour or coconut flour before adding them to the batter. This helps prevent them from sinking to the bottom.
What if I don’t have whey protein powder? Can I skip it?
Whey protein powder contributes to the texture and protein content. Skipping it might result in a slightly different texture (perhaps less fluffy). You could try substituting with an equal amount of additional almond flour, but the net carb and protein counts will change.
Can I make this Baked Keto Blueberry Pancake dairy-free?
Yes, you can! Substitute the heavy whipping cream with unsweetened full-fat coconut milk or almond milk, and use a dairy-free butter alternative.
My pancake didn’t puff up much. What went wrong?
Ensure your baking powder is fresh and active. Also, overmixing the batter can deflate the air incorporated, leading to a flatter pancake. Make sure your oven is fully preheated to the correct temperature.
Is Swerve the only keto-friendly sweetener I can use?
No, you can use other granulated keto-friendly sweeteners like erythritol, allulose, or a monk fruit/erythritol blend. Adjust the amount to your desired sweetness level, as different sweeteners have varying intensities.
Can I prepare the batter ahead of time?
We recommend preparing the batter just before baking for the best results, as the baking powder starts to activate once wet, and the flours can absorb liquid, changing the batter’s consistency. However, you can whisk together the dry ingredients in advance.
How do I know when the Baked Keto Blueberry Pancake is fully cooked?
It should be golden brown around the edges and lightly puffed. You can also insert a toothpick into the center; if it comes out clean, your pancake is done!
Can I add other mix-ins to the batter?
Definitely! Feel free to experiment with other keto-friendly mix-ins like sugar-free chocolate chips, chopped nuts (pecans, walnuts), or a pinch of cinnamon for extra flavor.
What kind of skillet should I use for this recipe?
A 10-inch oven-safe skillet is ideal. Cast iron skillets work wonderfully as they retain heat well and help create those desirable crispy edges. Stainless steel oven-safe skillets also work.
Is this Baked Keto Blueberry Pancake good for meal prep?
Absolutely! Its ability to be stored in the fridge and freezer, and reheated easily, makes it a fantastic option for keto meal prep, ensuring you have a delicious, low-carb breakfast ready to go.

Baked Keto Blueberry Pancake 🫐

Start your day the healthy way with this delicious and easy-to-make Keto Blueberry Pancake! Perfect for a low-carb breakfast that doesn't compromise on flavor.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Total Time 25

Cuisine Keto, Low-Carb

Servings 6 servings

Calories 207 kcal

Equipment

Blender
Food Processor
10-inch Oven-Safe Skillet

Ingredients

Pancake Batter

0.5 cup almond flour
0.33 cup unflavored whey protein powder
1 tbsp coconut flour
1 tsp baking powder
0.25 tsp salt
3 large eggs at room temperature
0.33 cup heavy whipping cream at room temperature
0.33 cup Swerve Sweetener (or other keto-friendly granulated sweetener)
0.5 tsp vanilla extract

Other

2 tbsp butter
0.75 cup frozen blueberries thawed

Instructions

Preheat your oven to a cozy 400°F (200°C).
In a medium bowl, simply whisk together the almond flour, protein powder, coconut flour, baking powder, and salt. This makes sure everything is perfectly combined.
Grab your blender or food processor! Toss in the eggs, heavy cream, sweetener, and vanilla extract, and blend until smooth. Now, add your dry ingredient mix to the blender and pulse until you have a smooth, well-mixed batter.
As your oven finishes preheating, pop a 10-inch oven-safe skillet with the butter inside. Let it melt in the hot oven for a few minutes – this gives your pancake lovely crispy edges!
Carefully take the hot skillet out of the oven. Pour your smooth batter right into the center. Scatter about ½ cup of the thawed blueberries evenly on top.
Slide the skillet back into the oven and bake for 15-20 minutes. Watch for it to get lightly puffed and beautifully golden brown. Once done, remove it from the oven, add the remaining blueberries, and let it cool for about 10 minutes before slicing.
Drizzle with your favorite sugar-free syrup or a light sprinkle of powdered sweetener if you like. This healthy and delicious pancake is ready to be savored!

Notes

Nutrition Information per Serving:
Calories: 207 kcal
Total Carbs: 6.4g
Net Carbs: 4.5g
Fats: 15.5g
Protein: 9.5g

Quick & Easy Baked Keto Blueberry Pancake Delight