Baked Keto Blueberry Pancake 🫐

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.

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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