It’s often assumed that fruit can not be eaten on a ketogenic diet. Contrary to popular belief, low sugar fruits can be enjoyed on a keto diet.Blueberry Pancakes.
These low carb blueberry pancakes are the perfect example. On their own (and eaten in a very large quantity), you could argue that blueberries are a primary carb source. However, when used as part of a very low carb recipe, it barely makes a dent!
Cuisine American, Australian, English
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3 Servings
Calories 132 k cal
Serving: 1 serving | Calories: 132 k cal | Carbohydrates: 4.1 g | Protein: 7 g | Fat: 7 g | Fiber: 2 g | Vitamin A: 2% | Vitamin C: 2% | Calcium: 1% | Iron: 2%
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1-2 tbsp granulated sweetener of choice
- 3 large eggs
- 1/4 cup milk of choice
- 1/4 cup blueberries Fresh or thawed frozen ones work best
- In a high-speed blender, add your ingredients, except your blueberries, and mix until a thick batter remains.
- Pour your batter into a large mixing bowl and stir through your blueberries. Let your batter sit for 5-10 minutes, to thicken. If the batter is too thick, add a little milk of choice.
- Preheat a large non-stick pan over low-medium heat. Ensure the pan is greased. Once hot, Pour 1/4 cup portions of the batter onto the pan and cover immediately. Allow pancakes to cook for 2-3 minutes, until the edges go golden, before flipping and repeating.
- Once cooked, serve immediately, or cool completely before refrigerating/freezing for later.
To keep it 100% refined sugar free, use maple syrup or agave nectar.