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.
- Monkfruit Powdered or 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.
Try some bullet proof coffee to go with your breakfast!
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
Ingredients
- 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
Instructions
- 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. Make sure that you do not use heaping measurements for the coconut flour. Do not overmix.
- 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.
Notes
Nutrition
Hey Kasey! I’ve tried many of your recipes and enjoyed them all! I made these pancakes this morning and the batter was very thick. I followed the recipe exactly, but I did double it. Not sure if that changed the batter in some way. They were still delicious! Is the batter supposed to be super thick?
Did you heaping measure the coconut flour? Mine wasn’t super thick.
I tested the recipe again this afternoon with 6 tablespoons of coconut flour and it worked fine too although the pancakes weren’t quite as fluffy. I have made a note on the recipe card to either 6 or 7 tablespoons depending on the consistency of the batter. You have to use level tablespoons as a heaping tablespoon will completely change the consistency of the batter as coconut flour is so absorbent and the cream cheese has to be totally softened where it beats into the batter smooth. Also, once you add the coconut flour, you can’t beat it too much as that can cause the batter to thicken as well.
Wondering if you could do something like breakfast bars with this recipe, like in a brownie pan?
Perhaps, but I haven’t personally tested it to say for sure.
The carbs say 9 and the fiber says 4 so are the net carbs 5? Just double checking as I’m new to this and these look delicious!
You got it! Hope you enjoy!
Thanks for your great recipes! I made this one today and I like it better than regular pancakes!
I also made the blueberry bread and it came out perfect!
Awesome! I’m so glad you loved them both!
Where do you get the Lakanto Monkfruit syrup?
Hello,
Just wondering if I could switch the blueberries for blackberries?
Do you think it would still work?
Thank you
I’ve never used blackberries. You could certainly try them to see how they work.
Made these this afternoon for an after school snack. I did chocolate chip, using no sugar chocolate chips.really yummy and so light and fluffy.
Had to make some minor adjustments as I’m in Australia and our cup measurements are slightly different and our egg weights are also around 10 grams larger.
That looks like a delicious breakfast option!
How much difference do you think it would make if you added all of the last egg instead of just the white and then added a bit more flour? I hate to just waste a yolk.
This is a hit! I carefully followed your recipe (since I am a disaster when cooking) and they turned out perfectly. Delicious! Thank You!
Yay! That’s a success. Glad you enjoyed it Michael!
How many tablespoons of almond flour do I need if I decide to substitute please? Thank you
The general rule for substituting is 4 parts almond to 1 part coconut flour. It’s not an exact science, so you may have to use some trial and error. Let me know how it turns out!