Keto Blueberry Pancakes with Almond Flour

Fluffy, golden, and bursting with blueberries, these almond flour pancakes are everything you want in a cozy keto breakfast.

You get sweet pops of berry in every bite, plus that soft, cake-like texture that just hits different on a slow morning.

Thanks to the juicy berries, you don’t even need almond milk in the batter. This version makes 8 pancakes. Perfect for stacking, sharing, or meal prep.

Only 5g net carbs and 14g protein per serving (2 pancakes) in this high-protein keto blueberry pancakes recipe.

Why You’ll Love This Recipe

• Sweet and satisfying with real blueberries
• Soft, fluffy texture without needing milk
• Gluten-free, dairy-free, sugar-free, and keto-friendly
• High-protein but without the need for cottage cheese
• Clean batter with protein and fiber
• Ready in 20 minutes
• No blender or mixer needed

Ingredients

• Almond flour
• Whey protein powder
• Large eggs room temperature
• Baking powder
• Salt
• Blueberries (fresh or frozen)
• Sweetener (Swerve, erythritol, or allulose)
• Coconut oil or butter (for greasing the pan)
• Optional: Vanilla extract

Instructions

1. Whisk the eggs in a bowl by hand or use an electric mixer until frothy.
2. Stir in almond flour, whey protein powder, baking powder, and salt. Add vanilla and sweetener if using.
3. Gently fold in blueberries last.
4. Let the batter sit 2–3 minutes to thicken. If the batter feels too thick after resting, stir in a splash of almond milk to loosen it slightly. 
5. Heat a non-stick pan or a skillet over medium-low heat and grease with butter or coconut oil.
6. Scoop pancake batter (about 1 large cookie scoop per pancake) into the pan. Don’t overcrowd.
7. Cook 2–3 minutes or until bubbles form. Flip and cook 1–2 more minutes until golden and cooked through.

Expert Tips

• Use frozen berries straight from the freezer to avoid bleeding
• Fold gently so berries don’t burst
• Let batter rest so the texture sets up
• Use a cookie scoop for even portions and easy flipping.

Ingredient Swaps

• Swap Swerve for monk fruit or stevia
• Use coconut oil instead of butter for dairy-free
• Skip sweetener for a more neutral pancake
• Add lemon zest for a fresh twist
• Swap the blueberries with strawberries

Storage Tips

• Fridge: 3 days in an airtight container
• Freezer: Lay flat any leftover low-carb pancakes to freeze, then bag. Use within 1 month
• Reheat: Microwave 30 seconds or lightly toast

What to Serve With

Try these low-carb sides and toppings to round out your plate of fluffy pancakes:

• Sugar-free maple syrup, blueberry sauce or blueberry jam
• Thick layer of Keto Nutella (my go-to, no shame)
• Dollop of whipped heavy cream or coconut cream
• Extra blueberries and a sprinkle of cinnamon
• Want it simple? Just butter and go

Flavor Variations

• Add cinnamon or nutmeg
• Fold in chopped walnuts or pecans
• Drizzle with keto lemon glaze
• Swap for raspberries or blackberries
• Like chocolate? Add sugar-free chocolate chips

More Keto Pancakes to Try

• Keto Almond Flour Pancakes
• Keto Chocolate Pancakes (Almond Flour)
• Keto Coconut Flour Pancakes
• High Protein Cottage Cheese Pancakes (No Eggs)
• More Keto Breakfast Recipes

Conclusion

Sweet and satisfying high protein pancakes with real blueberries. Soft, fluffy texture without needing milk, no cottage cheese either. Gluten-free, dairy-free, sugar-free, and keto-friendly, these high protein low carb pancakes are made with a clean batter packed with protein and fiber. Keto pancakes ready in 20 minutes, no blender or mixer needed.

I’ve been keto since 2019 and lost 50 lbs by eating foods that feel like home. These fluffy keto blueberry pancakes are one of those feel-good keto breakfast recipes that hit every time.

FAQ

Q: Can I use frozen blueberries?
A: Yes! Just fold them in frozen to keep the color from bleeding.

Q: Can I skip the sweetener?
A: Totally. The blueberries give natural sweetness.

Q: Are these thicker like regular almond flour pancakes?
A: Slightly thinner than my classic recipe, but still fluffy and soft.

Q: Can I use coconut flour instead?
A: Yes, but it’s not a 1:1 swap here. Try my Keto Coconut Flour Pancakes instead.

Q: Can I prep these ahead?
A: Yes. Store in fridge or freezer, and reheat as needed.

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