Blueberry Keto Pancakes

These pancakes are guaranteed not to disappoint!!

Ive tried many different recipes for keto pancakes, and I was less than impressed with any of them. So, I took the bull by the horns and made my own recipe.

Pair these bad boys with some whipped cream, or just eat them as they are.

What you’re gonna need

• 2 tbsp almond flour

• 1 tbsp stevia (less or more to taste)

• 1/4 tsp cinnamon

• 1/4 tsp baking powder

• 1 egg

• 1 tsp coconut oil (for the pan, optional)

• 1 tbsp heavy cream

• 1/2 teaspoon vanilla extract

• 1/8 cup blueberries cut in half

• 1 ounce cream cheese (softened)

Let’s get to cookin’

  1. Put a very small amount of the coconut oil in a pan and heat to medium heat. (I actually made these last night and didn’t use any oil. That’s why I have it as an optional ingredient)
  2. While oil heats, mix all ingredients, except blueberries, together and blend in a blender.
  3. Once the oil in hot, pour a small amount of batter into the pan and drop a couple berries on top. Press the berries down a bit so they don’t fall out when you flip your pancake.
  4. Cook for about 2 minutes and then flip.

**sometimes I find it easier to flip when the pancakes are cooked longer. Place a lid on the pan while they cook. This allows the top of the pancake to cook a bit. Take lid off once you’ve flipped your pancake.

Yields 4-5 pancakes. Carb count is based on entire recipe.

Net carbs: 5g

Total carbs: 7g

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