Low Carb Blueberry Pancakes
These easy keto blueberry pancakes are made with almond flour, coconut flour, and cream cheese for the best low carb pancake recipe!
Servings: 6 Pancakes
Calories: 172kcal
Ingredients
- 4 Large Eggs
- 4 Ounces Cream Cheese
- ½ Cup Almond Flour
- 2 Tablespoons Melted Butter
- 1 Teaspoon Baking Powder
- 1 Tablespoon Coconut Flour
- ½ Teaspoon Vanilla Extract
- 2 Tablespoons Gentle Sweet
- Pinch of salt
- ½ Cup Fresh Blueberries
Instructions
- Preheat griddle to 325 degrees. Spray with nonstick cooking spray or treat with melted butter before putting batter on the griddle.
- Blend all ingredients in a blender until light and frothy. Allow to rest as the griddle heats.
- Pour about ¼ cup of the pancake batter onto the griddle. Immediately drop blueberries onto the pancakes.
- Allow the pancakes to cook undisturbed until bubbles begin to break the surface. Carefully flip the pancakes and allow to continue cooking, about 1 to 2 minutes.
Notes
Serve with fresh fruit, butter, and/or sugar-free syrup.
If you do not have Gentle Sweet, you can use my Low Carb Powdered Sugar in equal amounts.
Nutrition
Serving: 1Pancake | Calories: 172kcal | Carbohydrates: 4g | Protein: 6g | Fat: 15g | Fiber: 1g