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Keto Mini Blueberry Pancake Bites

Keto Mini Blueberry Pancake Bites

yield: 24 SERVINGS

prep time: 15 MINUTES

cook time: 14 MINUTES

total time: 29 MINUTES

Ingredients

  • 1/2 cup almond milk
  • 2 tablespoons melted coconut oil
  • 2 tablespoons Swerve sweetener or desired Keto sweetener
  • 1 teaspoon vanilla extract
  • 1 3/4 cups almond flour
  • 1 teaspoon baking soda
  • pinch of salt
  • 3 large eggs
  • 1/2 cup fresh blueberries

Directions

1

Pre-heat oven to 350 degrees. Grease a mini muffin tin.

2

To a blender, add almond milk, melted coconut oil, Swerve, and vanilla extract. Add almond flour, baking soda, and a pinch of salt on top. Pulse a few times until just blended.

3

Add the eggs and blend for about a minute until batter is fully incorporated.

4

Pour into the mini muffin pan, about 3/4 of the way full. Add a couple blueberries to each muffin.

5

Bake for about 14-15 minutes until slightly browned and cooked through. Transfer to a cooling rack. Serve warm or let cool to store for later.

Nutritional Information

Yield: 24 servings, Serving Size: 1 blueberry bite
Amount Per Serving: Calories: 70, Total Carbohydrates: 3g, Fiber: 1g, Sugar Alcohols: 1g, Net Carbohydrates: 1g, Total Fat: 6g, Protein: 3g

Brought to you by Hip2Keto.
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17 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
4.0 / 2 ratings
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keto mini blueberry pancake bites – pouring syrup over the top

Love homemade blueberry pancakes and syrup?

Brighten your morning with these keto mini blueberry pancake bites! Both low carb and DELICIOUS, they taste super similar to traditional pancakes and can be made ahead of time for a convenient grab and go breakfast. You can even drizzle them with a little sugar-free syrup! YUM.

Keto Mini Blueberry Pancake Bites - Mixing the batter in a blender

Whip them up using your blender!

This yummy batter has a slightly sweetened almond meal base. It’s super easy to mix up and pour into a mini muffin tin. I love this fun and clever way of baking pancakes instead of cooking them on a skillet over the stove.

Keto Mini Blueberry Pancake Bites - adding blueberries


Print

Keto Mini Blueberry Pancake Bites

yield: 24 SERVINGS

prep time: 15 MINUTES

cook time: 14 MINUTES

total time: 29 MINUTES

Small bites of fluffy keto blueberry pancakes that are perfect for busy mornings!

Ingredients

  • 1/2 cup almond milk
  • 2 tablespoons melted coconut oil
  • 2 tablespoons Swerve sweetener or desired Keto sweetener
  • 1 teaspoon vanilla extract
  • 1 3/4 cups almond flour
  • 1 teaspoon baking soda
  • pinch of salt
  • 3 large eggs
  • 1/2 cup fresh blueberries

Directions

1

Pre-heat oven to 350 degrees. Grease a mini muffin tin.

2

To a blender, add almond milk, melted coconut oil, Swerve, and vanilla extract. Add almond flour, baking soda, and a pinch of salt on top. Pulse a few times until just blended.

3

Add the eggs and blend for about a minute until batter is fully incorporated.

4

Pour into the mini muffin pan, about 3/4 of the way full. Add a couple blueberries to each muffin.

5

Bake for about 14-15 minutes until slightly browned and cooked through. Transfer to a cooling rack. Serve warm or let cool to store for later.

Nutritional Information

Yield: 24 servings, Serving Size: 1 blueberry bite
Amount Per Serving: Calories: 70, Total Carbohydrates: 3g, Fiber: 1g, Sugar Alcohols: 1g, Net Carbohydrates: 1g, Total Fat: 6g, Protein: 3g

Brought to you by Hip2Keto.

Keto Mini Blueberry Pancake Bites - cooked mini muffins stacked next to blueberries

How cute are these?

They are perfect little muffin-shaped pancakes! We loved the added blueberries, too (although you could use raspberries if desired). These are great make-ahead breakfasts or a simple afternoon snack. And you can always throw some in your child’s lunchbox for a grain-free snack idea!

Hip Tip: These can be covered and refrigerated for a few days, then warmed up as needed. They can also be stored for a few months in the freezer in an airtight container.

Keto Mini Blueberry Pancake Bites - pouring sugar free syrup on top

Don’t forget the syrup!

If you’d like the full-on pancake experience, feel free to drizzle with a little Walden Farms Sugar-Free Syrup. It’s keto-friendly and tastes delicious! I had a couple leftover pancake bites warmed up the next day in the microwave along with a little butter and syrup! SO YUMMY!


Join The Discussion

Comments 17

  1. Marsha Greene

    Could you use melted butter instead of coconut oil?

    • Lina D

      I think so – let us know how it goes! Thanks

  2. Christina Duke

    I do it works fine

  3. Jenny

    I have made these almost a dozen times now. I have used this recipe to make chocolate cake as well, leaving out the blueberries and adding around 1/3 cup of cocoa powder. I baked the cake in a 13×9 pyrex dish and made peanut butter frosting. I love how it always turns out!! Awesome recipe!

  4. Cami

    I don’t follow a Keto diet but can appreciate something low cal 🙂 I’ve never heard of “swerve sweetener”. What else could I use? Thanks!

  5. J

    goodness, thank you so much for sharing this recipe! it was so, so good, and a refreshing change from a typical keto muffin recipe!

    • Lina D (Hip2Save Sidekick)

      Oh yay – you’re so welcome! Thanks for letting us know!

      • j

        just curious, do you think these can be baked in a regular size muffin pan?

        • Lina D (Hip2Save Sidekick)

          Yes I think so! Maybe just add a little more cook time.

          • J

            I made these in a regular muffin pan (25 mins) , and also in a mini loaf pan (30 mins)
            Can’t believe how good this is without any butter, and so little erythritol!!

  6. Danielle

    Just made these and they were super egg-y tasting. Anyone reduce the egg?

  7. Brittney Lee

    Can I sub baking powder for baking soda?

    • Lina D (Hip2Save Sidekick)

      I found f thus tip online “If a recipe calls for 1 teaspoon of baking soda, you’ll want to substitute with 2 to 3 teaspoons of baking powder. Just make sure your baking powder is still effective and not passed its use-by date.”

  8. Lexi

    Love this recipe! We’ve made these several times with a few different variations.

    We added maple extract + cooked breakfast sausage. Also sausage and cheese for a more savory version.

    Today we made a French toast version by adding maple extract + cinnamon (though we use a faux cinnamon mixture due to allergies). They’ve also gotten two kid-thumbs up.

    • Lina D (Hip2Save Sidekick)

      Perfect! Thanks for sharing your version- yum!

  9. Jill

    Swerve Sweetener has got aspartame which is not good for you it causes cancer. You can substitute baking power with Xanthan Gum.

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