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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!
Prep Time5 mins
Cook Time10 mins
Course: Breakfast
Cuisine: American
Keyword: low carb blueberry pancakes
Servings: 6 Pancakes
Calories: 172kcal



  • 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.


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.


Serving: 1Pancake | Calories: 172kcal | Carbohydrates: 4g | Protein: 6g | Fat: 15g | Fiber: 1g