Keto Blueberry Pancakes
These Keto Blueberry Pancakes are the most delicious way to start your mornings - easy to make, delicious, and keto-friendly.
Servings: 13 -20 pancakes
Ingredients
- ¾ cup almond flour
- 2 tablespoons of Swerve brown sugar
- 4 ounces of softened cream cheese
- 4 eggs
- ¼ cup of heavy cream
- Dash of vanilla extract
- Pinch of salt
- butter/oil for pan
Blueberry Sauce:
- 1 cup blueberries frozen or fresh
- 1 tablespoon of Swerve sugar
- 2 tablespoons of water
Instructions
To make the blueberry sauce:
- In a microwave safe bowl, combine ¾ cup of blueberries, sugar, water and mix until combined. Microwave for 1-2 minutes and mixture will turn into a sauce. Next add remaining blueberries and allow it to cool for at least 20 minutes.
Keto Pancakes:
- Combine the rest of the ingredients in a blender and blend until it’s well combined.
- Preheat an oiled/buttered pan on the stove over medium heat and drop the batter onto the hot pan and form into circles. Be careful not to burn them.
- Depending on how big you want the pancakes you should get 13-20 pancakes.
- When done, stack and sprinkle with Swerve confectionary sugar.
- Best served fresh
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