The BEST Keto Blueberry Coconut Flour Pancakes
The very best Keto Blueberry Coconut Flour Pancakes are light, fluffy, and delicious! You’ll love having this option as a change of pace and if you are already following a keto or low carb lifestyle then you most likely already have all the ingredients in your pantry.
Keto Blueberry Coconut Flour Pancakes
I typically only eat breakfast on Saturday mornings, but I always enjoy a variety of different breakfast items to mix it up. Comfort type foods like low carb waffles, french toast, or sausage ball puffs always make a delicious keto breakfast. After making my Keto Pumpkin Pancakes last fall, I decided to tweak the recipe and make Keto Blueberry Coconut Flour Pancakes instead. I thought it would be an easy change or two, but substituting the pumpkin puree for fresh blueberries proved to be more difficult than I expected as I needed a fluffier and thicker pancake to hold the blueberries.
After several different tries and variations of this recipe, I finally perfected these delicious light and fluffy keto Blueberry Coconut Flour Pancakes. Served with crispy bacon, they make a fantastic hearty breakfast. My entire family loved them, except my four-year-old, but five out of six of us isn’t bad. I stayed full for hours afterward and never once thought about lunch.
Keto Blueberry Coconut Flour Pancakes Specialty Ingredients:
Here is a list of the Keto Speciality Ingredients that I used to make these Keto Pancakes
- Coconut Flour – You can sub almond flour, but you’ll need four times as much.
- Swerve Confectioners Sweetener
- Lakanto Maple Syrup
Kitchen Appliances used to make Low Carb Blueberry Coconut Flour Pancakes
Serve Keto Blueberry Coconut Flour Pancakes with butter and Lakanto Sugar-Free Maple Syrup, a delicious keto friendly syrup. Lakanto Monkfruit Sugar-Free Maple Syrup is sweetened with Monkfruit, which is a very popular keto friendly sweetener. All of the sugar-free syrups I have found in my local grocery stores are sweetened with sweeteners that many avoid on a keto or low carb diet since they may cause an insulin response.
Out of all the low carb syrups I have tested, the Lakanto Monkfruit Sugar-Free Maple Syrup has the most authentic maple syrup flavor without any aftertaste. It is not quite as think as regular syrup, but the taste is on point.
Yum! These Keto Coconut Flour Pancakes turned out better than I imagined. Light, fluffy, and delicious they satisfied my craving for pancakes without derailing my healthy eating lifestyle.
More Keto Breakfast Recipes:
- The Very Best Keto Waffles
- Keto Sausage & Egg Casserole Omelet
- Keto Sausage Ball Puffs
- Low Carb Cheesy Bacon Bites
- Low Carb Pumpkin Muffins with a Cream Cheese Swirl
- 20 Perfect Keto Breakfast Recipes
Other Keto Recipes with Blueberries:
- Homemade Keto Blueberry Bread
- Mouthwatering Blueberry French Toast Casserole
- Keto Mixed Berry Muffins
How to Make Keto Blueberry Coconut Flour Pancakes:
Keto Blueberry Coconut Flour Pancakes
- 4 eggs
- 1 egg white
- 2 tbsp coconut oil, melted & cooled
- 2 tbsp Monkfruit Powdered
- 2 oz cream cheese, softened completely
- 1 tsp vanilla
- 1 tsp cinnamon
- 6 tbsp coconut flour, level not heaping tablespoons
- 1/2 tsp baking powder
- dash of salt
- 1/3 cup fresh blueberries
In a bowl, add the cooled coconut oil and softened cream cheese and beat until it is smooth. Then, add the eggs, egg white, Lakanto Monkfruit Powdered Sweetener, and vanilla. Beat with a mixer on high until batter is combined.
Add all other ingredients except the fresh blueberries and mix again on medium speed just until combined. Do not overmix. Allow batter to rest for 5 minutes. (see notes below the recipe regarding the coconut flour)
Grease Skillet or griddle with butter. Scoop approx 1/4 cup of batter onto hot griddle or skillet then place 4-5 blueberries on top.
When you start to see bubbles in the top of the pancake flip carefully and cook the other side.
Serve with a keto friendly maple syrup. Our favorite keto friendly syrup is Lakanto Monkfruit.
This recipe makes approx 8 pancakes.
Note: If the batter isn’t thick enough for the blueberries at 6 tablespoons of coconut flour, you made add an additional tablespoon of coconut flour. I have tested it both ways. Make sure that you are using level tablespoons of coconut flour and not heaping tablespoons as it will drastically change the consistency of the batter. A little bit of coconut flour goes a long way.
The sugar alcohols from the Lakanto Monkfruit are not included in the nutritional information since most subtract to calculate net carbs.
Serving Size: This recipe makes approx 8 pancakes. The nutritional information is calculated per serving based on 4 total servings with 2 pancakes each.