Fluffy Low Carb Keto Blueberry Pancakes
This keto pancake and keto blueberry compote duo has brightened my low carb mornings. I never thought keto pancakes could be this fluffy.
Equipment
- sauce pan
- skillet
Ingredients
Keto Blueberry Compote
- 1 tbsp monkfruit sweetener
- 2 tbsp Lacanto maple syrup
- 1 cup frozen blueberries
- ⅛ tsp xantham gum
- ½ cup water
Pancakes
- 1 cup almond flour
- 3 large eggs
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- ½ tsp baking powder
- 2 tbsp oil for cooking
- 3 tbsp monkfruit sweetener
Instructions
Keto Blueberry Compote
- To make your keto blueberry compote, add a cup of blueberries (I used frozen) to a small sauce pan on medium heat.
- Add monkfruit sweetener, Lacanto maple syrup, water, and xantham gum. Let it cook for 10 minutes. Stir constantly.
- You can smash the blueberries after the 10 minutes or leave them whole for a more rustic look. Turn off the heat and let it cool.
Pancakes
- In a mixing bowl, add almond flour, 3 eggs, unsweetened almond milk, vanilla extract, baking powder, and monkfruit sweetener. Use a hand beater to mix the ingredients well.
- Grease your skillet on a medium heat.
- Scoop your batter into the pan. Make sure to use the same measurements for all pancakes for an even look.
- Cook for about 3-4 minutes on each side.
- Serve with keto blueberry compote on top.