Fluffy Keto Blueberry Pancakes – Delicious Low-Carb Breakfast Recipe

By @Jessica Adams – Keto Food Blogger & Busy Mom

Zippy Introduction

Wake up to a stack of these Fluffy Keto Blueberry Pancakes—quick, light, and bursting with juicy blueberries! This low-carb, gluten-free breakfast is perfect for busy mornings and family weekends alike. Packed with protein and healthy fats, these pancakes deliver a satisfying treat while keeping your carb count in check. Ideal for keto meal planning, they offer a delicious way to start your day on a high note!

Keywords: keto breakfast, fluffy keto pancakes, blueberry pancakes low carb, family-friendly keto, gluten-free breakfast, low-carb recipe

Fluffy Keto Blueberry Pancakes – Delicious Low-Carb Breakfast Recipe

Servings

Approximately 8 pancakes

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

A Personal Note

“Hi, I’m Jessica! Between juggling family and a hectic schedule, I needed a breakfast that’s both delicious and speedy. These blueberry pancakes have become our go-to weekend treat—they’re simple to make, kid-friendly, and a wonderful way to start the day with a smile. Enjoy them with your favorite keto-friendly syrup or a dollop of whipped cream!” – Jessica Adams

Ingredients Breakdown

Dry Ingredients

1 cup almond flour
Provides a low-carb, nutty base for the pancakes.
2 tbsp coconut flour
Helps absorb moisture and gives structure.
1 tsp baking powder
Ensures a light, fluffy rise.
A pinch of salt
Enhances overall flavor.
2 tbsp keto-friendly sweetener (erythritol or monk fruit)
Adds subtle sweetness without spiking blood sugar.

Wet Ingredients

3 large eggs
Bind the ingredients and boost protein.
1/2 cup unsweetened almond milk
Keeps the batter smooth and light.
2 tbsp melted coconut oil (or butter)
Infuses richness and moisture.
1 tsp vanilla extract
Enhances the overall flavor profile.

Add-In

1/2 cup fresh or frozen blueberries
Bursting with natural sweetness and antioxidants.
Tip: Gently fold in the blueberries at the end to keep them intact and maintain a light texture.

Wet Ingredients

Optional Mix-Ins

Dry Ingredients

1 cup almond flour
Provides a low-carb, nutty base for the pancakes.
2 tbsp coconut flour
Helps absorb moisture and gives structure.
1 tsp baking powder
Ensures a light, fluffy rise.
A pinch of salt
Enhances overall flavor.
2 tbsp keto-friendly sweetener (erythritol or monk fruit)
Adds subtle sweetness without spiking blood sugar.

Wet Ingredients

3 large eggs
Bind the ingredients and boost protein.
1/2 cup unsweetened almond milk
Keeps the batter smooth and light.
2 tbsp melted coconut oil (or butter)
Infuses richness and moisture.
1 tsp vanilla extract
Enhances the overall flavor profile.

Add-In

1/2 cup fresh or frozen blueberries
Bursting with natural sweetness and antioxidants.
Tip: Gently fold in the blueberries at the end to keep them intact and maintain a light texture.

Step-by-Step Instructions

Prepare the Dry Mix:
In a bowl, whisk together the almond flour, coconut flour, baking powder, salt, and keto-friendly sweetener.
Mix the Wet Ingredients:
In another bowl, beat the eggs with the almond milk, melted coconut oil, and vanilla extract until smooth.
Combine and Fold in Blueberries:
Pour the wet ingredients into the dry mix and stir gently until just combined. Carefully fold in the blueberries to avoid overmixing.
Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Spoon about 1/4 cup of batter per pancake onto the heated surface. Cook until bubbles form on the surface and the edges look set (about 2–3 minutes). Flip and cook for another 2 minutes until golden.
Serve Warm:
Stack the pancakes on a plate and serve immediately with keto-friendly syrup, fresh berries, or a sprinkle of extra sweetener if desired.

Frequently Asked Questions

Q: Can I use a different flour instead of almond flour?
A: Almond flour is ideal for keto due to its low-carb profile, but you can experiment with other nut flours like hazelnut or pecan flour—just note that the flavor and texture may vary.

Q: What if I don’t have fresh blueberries?
A: Frozen blueberries work just as well. Fold them in gently and use them straight from the freezer to prevent the batter from turning purple.

Q: How do I keep the pancakes extra fluffy?
A: Avoid overmixing the batter; stir just until the dry ingredients are moistened, then carefully fold in the blueberries.

Fluffy Keto Blueberry Pancakes – Delicious Low-Carb Breakfast Recipe

Servings

Approximately 8 pancakes

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Recipe Card

Fluffy Keto Blueberry Pancakes
Servings: Approximately 8 pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

Dry:
- 1 cup almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- A pinch of salt
- 2 tbsp keto-friendly sweetener
Wet:
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
Add-In:
- 1/2 cup blueberries (fresh or frozen)

Directions

Whisk dry ingredients in one bowl.
In another bowl, beat eggs with almond milk, coconut oil, and vanilla extract.
Mix wet ingredients into the dry until just combined; fold in blueberries.
Spoon 1/4 cup of batter per pancake on a preheated non-stick skillet.
Cook until bubbles form, flip, and cook until golden.
Serve warm with your favorite keto toppings.

Nutritional Highlights

Calories: ~180
Protein: ~6g
Net Carbs: ~3g
Fat: ~14g

Fluffy Keto Blueberry Pancakes – Delicious Low-Carb Breakfast Recipe

Breakfast