Low-Carb Blueberry Cream Cheese Pancakes

Indulge in a delicious morning treat with these Low-Carb Blueberry Cream Cheese Pancakes. Packed with juicy blueberries, rich cream cheese, and almond flour, they're a keto-friendly delight that will start your day with a burst of flavor and nutrients without the carb load.

Course Breakfast

Cuisine American

Keyword Blueberry, Breakfast, cream cheese, Keto, Low-Carb, pancakes

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 345kcal

Equipment

Medium mixing bowl
Separate bowl for wet ingredients
Whisk
Non-stick skillet
Measuring cups and spoons
Spatula for flipping pancakes

Ingredients

1 cup almond flour 96g / 3.4oz
2 ounces cream cheese, softened 57g
3 large eggs
½ cup fresh blueberries 74g / 2.6oz
¼ cup unsweetened almond milk 60ml
1 teaspoon baking powder 4g
½ teaspoon vanilla extract 2.5ml
2 tablespoons erythritol or another keto-friendly sweetener, 24g
¼ teaspoon salt 1.5g
Butter or coconut oil for cooking

Instructions

In a medium mixing bowl, whisk together the almond flour, baking powder, erythritol, and salt.
In a separate bowl, blend the softened cream cheese and eggs until smooth. Add the vanilla extract and almond milk, mixing well.
Combine the wet ingredients with the dry ingredients and stir until a batter is formed.
Fold in the fresh blueberries gently to avoid breaking them.
Heat a non-stick skillet over medium heat and add a small amount of butter or coconut oil to coat the bottom.
Scoop 1/4 cup of the pancake batter onto the skillet for each pancake.
Cook for 2-3 minutes on one side or until bubbles form on the surface and the edges appear set.
Carefully flip the pancakes and cook for an additional 1-2 minutes on the other side until golden brown and cooked through.
Repeat with the remaining batter, adding more butter or oil as needed.
Serve hot with your choice of keto-friendly syrup or toppings.

Notes

For those who prefer a smoother batter, you can blend the ingredients in a food processor or blender. If blueberries aren't in season, feel free to substitute with frozen blueberries, but make sure they're unsweetened and defrosted before adding to the batter. To maintain the low-carb aspect, avoid traditional maple syrup and opt for keto-friendly syrup or a dollop of whipped cream.

Nutrition