How To Make Blueberry Pancake Bites

Starting the day hungry is never a good idea. With these easy, keto-approved breakfasts, you'll be full all morning, and can keep your carbs in check at the same time.


These mini muffins will perk up your breakfast with bites of blueberries (use frozen!) and a coconut flour base. They’re great for those of you who loved having a muffin in the morning before starting keto, but we kept them small to help with portion control.

Yields 6 servings of Keto Blueberry Pancake Bites



4 large eggs

¼ cup erythritol

½ teaspoon vanilla extract

½ cup coconut flour

¼ cup butter, melted

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon cinnamon

1/3 cup water

½ cup frozen blueberries




1. Preheat your oven to 325F. Grease a mini muffin tin well, as the batter is very sticky.


2. Use a blender to puree the eggs, sweetener, and vanilla extract.


3. Add the coconut flour, butter, baking powder, salt, and cinnamon. Blend until smooth, then let the batter sit for a few minutes to thicken. Blend in the additional portion of water, about 1/3 at a time until the batter is thin enough to scoop easily but not thin enough to pour.


4. Put the batter into the muffin tin. Top with a few blueberries per bite and press the berries down into the batter.


5. Bake for 25 minutes or until the batter fully cooks. Serve with sugar-free pancake syrup.


This makes a total of 6 servings of Keto Blueberry Pancake Bites. Each serving comes out to be 174.77 Calories, 13.27g Fats, 7.07g Net Carbs, and 6.52g Protein.


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