Name: Keto Pancakes Recipe With Berries
Yield: 24 pancakes
Ingredients: 2 cups almond flour, I use this brand; 4 eggs; 300 g fresh berries of choice; ½ cup of water ((for puffier pancakes you can use sparkling water)); ¼ cup Butter (melted ); 1 tsp baking soda (use baking powder if you prefer); ½ tsp salt; 3-4 packets stevia, I use this brand (or to taste); cooking spray

Easy Fluffy Keto Pancakes Recipe With Berries

By Lazy Girl

/ in Desert,Diets,Meals,Quick and Easy

/ tags Gluten Free, Keto, Keto diet, Keto Recipe, Ketogenic, Low Carb, Low Carb Recipe, sugar-free

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These are far the best keto pancakes I have ever made. Fluffy Keto Pancakes made with almond flour and filled with berries. They are great for staple summer breakfast treat and ready in just 15 minutes. Top with your favorite sugar-free syrup or whipped cream and powdered sweetener for an amazing keto breakfast treat.

Pancakes are one of my favorite breakfasts and these Keto Pancakes with berries are one of the best I have ever made … and I’ve made a LOT of pancakes! These Keto Pancakes are gluten-free, paleo, and Whole 30 approved. Whew! Loaded with sweet berries and no refined sugar. Healthy with a capital H! Packed with healthy carbs and protein.

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Keto Pancakes Recipe With Berries

These keto pancakes with berries are soft, fluffy and so easy to make perfect for your next low carb breakfast or brunch. They are made with almond flour and are completely grain-free, sugar-free, gluten-free, and paleo friendly.

Course Breakfast, Brunch

Cuisine gluten-free, keto, low carb, sugar-free

Keyword keto, ketogenic, low carb, paleo, pancakes, sugar-free, whole30

Servings 24 pancakes

Calories 71kcal

Author Lazy Girl

Ingredients

2 cups almond flour, I use this brand
4 eggs
300 g fresh berries of choice
½ cup of water (for puffier pancakes you can use sparkling water)
¼ cup Butter melted
1 tsp baking soda use baking powder if you prefer
½ tsp salt
3-4 packets stevia, I use this brand or to taste
cooking spray

Instructions

Mix all ingredients (except berries) together in a blender.
Let batter sit for about 15 minutes.
Place a large non-stick skillet over medium heat (about 325-350 degree F) and spray with cooking spray. Using an ice cream scoop or a 1/4 cup measuring cup to scoop the batter into the skillet.
Drop berries onto each pancake. Continue to cook until the pancakes are ready to flip. They are ready when the edges firm up and are no longer glossy. Cook for about 30 seconds more after flipping.

Notes

Nutrition

Per Serving (1 pancake): Calories 71; Total Fat 5.6g; Sodium 133mg; Potassium 12mg; Total Carbohydrates 2.1g; Dietary Fiber 1g; Sugars 0.3g; Protein 2.9g; Net Carbs 1.1g;

Tip: Berries out of season? Use frozen or swap out Lily’s sugar-free chocolate chips. When blueberries are plentiful in the summer, freeze them in small baggies to add to muffins and pancakes in the winter. No need to thaw them.