Keto Mini Blueberry Pancake Bites
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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 keto breakfast idea. You can even drizzle them with a little sugar-free syrup! YUM.
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
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!
- 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
Pre-heat oven to 350 degrees. Grease a mini muffin tin.
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.
Add the eggs and blend for about a minute until batter is fully incorporated.
Pour into the mini muffin pan, about 3/4 of the way full. Add a couple blueberries to each muffin.
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.
Yield: 24 servings, Serving Size: 1 blueberry bite
Amount Per Serving: 70 Calories | 6g Fat | 3g Total Carbs | 1g Fiber | 1g Sugar Alcohol | 3g Protein | 1g Net Carbs
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.
Don’t forget the syrup!
If you’d like the full-on pancake experience, feel free to drizzle with your favorite keto syrup. I had a couple leftover pancake bites warmed up the next day in the microwave along with a little butter and syrup! SO YUMMY!
Could you use melted butter instead of coconut oil?
I think so – let us know how it goes! Thanks
I do it works fine
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!
Can you share your peanut butter frosting?
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!
Hi Cami! Be sure to check out all of the sweeteners over here in our Sweetener Guide! https://hip2keto.com/tips/best-sweeteners-diets-conversion-recipe/
Hope that helps!
goodness, thank you so much for sharing this recipe! it was so, so good, and a refreshing change from a typical keto muffin recipe!
Oh yay – you’re so welcome! Thanks for letting us know!
just curious, do you think these can be baked in a regular size muffin pan?
Yes I think so! Maybe just add a little more cook time.
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!!
Just made these and they were super egg-y tasting. Anyone reduce the egg?
Mine were egg-y too ☹️
There’s an awesome blueberry muffin recipe in this book here. I can’t give you the recipe because it is copyrighted. I do not like things that taste eggy and they are not eggy at all.
Can I sub baking powder for baking soda?
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.”
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.
Perfect! Thanks for sharing your version- yum!
How much Maple Extract + cooked Breakfast Sausage did you add?
How much Sausage and Cheese did you add (what type of Cheese)?
For French Toast version how much Maple Extract + Cinnamon did you add?
Have you used a food processor instead of a blender?
I haven’t but I’m sure that’d work great too.
Can you use heavy cream instead of almond milk?
Hi Kim! You could try 1/4 cup HWC and 1/4 water mixture. Heavy cream is much thicker than almond milk & this would help thin it out. Let us know how it turns out! Thank you for being a valued reader❤
Ok the consistency was great but lacked sweetness- do you think almond extract would fix that & if so how much?
No, the almond extract will not fix that. You can increase the sweetener by one tablespoon and that should do the trick!
Those are adorable!
Thanks Lisa!! So yummy too 👏