Baked Keto Blueberry Pancake Easiest Recipe Ever

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This deep dish keto blueberry pancake will be your new year's favorite healthy breakfast! Made easily and plenty of delicious blueberries.  

– ½ cup almond flour – ⅓ cup unflavored whey protein powder – 1 tablespoon coconut flour – 1 teaspoon baking powder – ¼ teaspoon salt – 3 large eggs room temperature – ⅓ cup heavy whipping cream room temperature – ⅓ cup Swerve Sweetener – ½ teaspoon vanilla extract – 2 tablespoon butter – ¾ cup frozen Oregon blueberries thawed


At a temperature of 400 degrees Fahrenheit, the oven must to be preheated. In a medium bowl, combine the almond flour, protein powder, coconut flour, baking powder, salt. 


Then, using a whisk, combine all of the ingredients together. A food processor or blender can be used to combine the eggs, cream, sugar, and vanilla extract. 


Blend or process the ingredients. Incorporate the dry ingredients so that they are completely mixed into the mixture. 


To melt the butter, place it in a pan that is safe for the oven and has a diameter of ten inches. Place the pan in the oven.  


To accomplish this, wait until the last few minutes of the oven's preheating process have passed. 


The batter should be poured into the middle of the pan once the pan has been removed from the oven. Continue doing this until the pan is entirely full.  


Sprinkle 1⁄4 cup blueberries over the meal. Bake the pan for 15–20 minutes until golden brown and puffy, whichever comes first. Return the skillet to the oven.  


Remove the remaining blueberries and place them on the cake. Serve after 10 minutes of cooling. The meal can be topped with powdered sweetener or sugar-free syrup. 


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