I’m always craving pancakes, especially on Sundays, but really ALWAYS! I’m a breakfast and brunch lover and I’m constantly looking for an excuse to get brunch.
However with the keto diet there isn’t a crazy selection of items you can order. My boyfriend and I LOVE eggs, though brunch loses it’s fun, if you get the same overpriced eggs every Sunday.
Well, with fluffy low carb keto blueberry pancakes like these we don’t even think about going out to eat anymore.
These fluffy low carb keto blueberry pancakes only have 5 ingredients, are dairy free and have become a breakfast staple at our house.
I’m also including my keto blueberry compote on this post. After you try that blueberry compote, you won’t want to go back to regular maple syrup again.
Can I substitute any of the ingredients?
Yes, you can! The unsweetened almond milk can be substituted for heavy cream but keep in mind that if you are trying to keep the carb count to a minimum, unsweetened almond milk has way less carbs.
You can also use coconut flour instead of almond flour. The same thing applies to this one, coconut flour has more carbs than almond flour.
Make sure to have your skillet on a medium heat. Almond flour tends to brown faster than regular flour which is why I prefer to cook it at a lower heat for longer.
Tip for making even sized pancakes
This keto blueberry compote added all the sweet breakfast flavors that I love. You can use frozen or fresh blueberries to make this compote and it only takes 10 minutes to make!
Keto Blueberry Compote Ingredients:
Fluffy Low Carb Keto Blueberry Pancakes
- sauce pan
Keto Blueberry Compote
- 1 tbsp monkfruit sweetener
- 2 tbsp Lacanto maple syrup
- 1 cup frozen blueberries
- ⅛ tsp xantham gum
- ½ cup water
- 1 cup almond flour
- 3 large eggs
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- ½ tsp baking powder
- 2 tbsp oil for cooking
- 3 tbsp monkfruit sweetener
Keto Blueberry Compote
- To make your keto blueberry compote, add a cup of blueberries (I used frozen) to a small sauce pan on medium heat.
- Add monkfruit sweetener, Lacanto maple syrup, water, and xantham gum. Let it cook for 10 minutes. Stir constantly.
- You can smash the blueberries after the 10 minutes or leave them whole for a more rustic look. Turn off the heat and let it cool.
- In a mixing bowl, add almond flour, 3 eggs, unsweetened almond milk, vanilla extract, baking powder, and monkfruit sweetener. Use a hand beater to mix the ingredients well.
- Grease your skillet on a medium heat.
- Scoop your batter into the pan. Make sure to use the same measurements for all pancakes for an even look.
- Cook for about 3-4 minutes on each side.
- Serve with keto blueberry compote on top.