Baked Blueberry Keto Pancakes
Dearna Bond- Ready in 25m
- 7.5 g net carbs
- 292 kcal
- Serves 2
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There’s something that just works when it comes to blueberries and warm, cake-y dishes, so it was a no-brainer when working out what flavoured pancakes I wanted to make to stud them with fresh, juicy blueberries.
I also can't go past anything cinnamon spiced, so there’s a generous pinch of that in these as well. If you love cinnamon and blueberries as much as I do, then no doubt you’ll love these.
A few tips to get the best result with these — once you add the coconut flour to the egg yolk mixture, it will start to absorb the liquid making the mixture thicker and harder to work with, so make sure you’ve whisked your egg whites beforehand so that as soon as you’ve added the coconut flour you can incorporate the egg whites.
If (food!) looks are important to you, you’ll want to flip these towards the end of the baking process as noted below in the method. This will give them a more traditional, browned-top, pan-fried look. I’ll you’re less concerned, leave them as is.
Recipe has been adapted from our keto Baked Strawberry Ricotta Pancakes.
Step-by-step
Preheat oven to 195 °C/ 385 °F (conventional), or 175 °C/ 350 °F (fan assisted).
Separate egg yolks from whites. Mix the egg yolks, vanilla extract and stevia together in a bowl, and stir through the ricotta.
Beat the egg whites until they become thick and form soft peaks. While beating, slowly add the baking soda and cream of tartar.
Use a sieve to sift in the coconut flour and cinnamon, and mix through, then immediately add the egg white mixture to the egg yolk mixture and gently fold in (allowing the coconut flour to sit and soak up the egg yolks will thicken the mixture and make it harder to work with).
Pour the pancakes into rounds on a lined greaseproof tray lightly greased with half of the melted coconut oil.
Top with blueberries and drizzle with remaining melted coconut oil. Bake for 10 to 12 minutes until set on top, and then use a spatula to flip and cook a further 3 minutes.
Serve warm topped with yoghurt and a drizzle of keto-friendly maple syrup.
Keep in the fridge in a stored container up to 3 days. Reheat before serving.
Recipe
Baked Blueberry Keto Pancakes
★★★★★4.7These baked low-carb ricotta pancakes taste like a warm slice of blueberry cheesecake. Top with whipped cream ...
- Hands on
- 10m
- Overall
- 25m
- Servings
- 2
- 7.5 g
- Net carbs
- 14.5 g
- Protein
- 20.1 g
- Fat
- 292
- kcal
Ingredients makes 2 servings, 4 pancakes
Instructions
Preheat oven to 195 °C/ 385 °F (conventional), or 175 °C/ 350 °F (fan assisted).
Separate egg yolks from whites. Mix the egg yolks, vanilla extract and stevia together in a bowl, and stir through the ricotta.
Beat the egg whites until they become thick and form soft peaks. While beating, slowly add the baking soda and cream of tartar.
Use a sieve to sift in the coconut flour and cinnamon, and mix through, then immediately add the egg white mixture to the egg yolk mixture and gently fold in (allowing the coconut flour to sit and soak up the egg yolks will thicken the mixture and make it harder to work with).
Pour the pancakes into rounds on a lined greaseproof tray lightly greased with half of the melted coconut oil.
Top with blueberries and drizzle with remaining melted coconut oil. Bake for 10 to 12 minutes until set on top, and then use a spatula to flip and cook a further 3 minutes.
Serve warm topped with yoghurt and a drizzle of keto-friendly maple syrup.
Keep in the fridge in a stored container up to 3 days. Reheat before serving.
Nutrition per serving, 2 pancakes
Carbs 11%Protein 22%Fat 67% of calories
- Net carbs
- 7.5 g
- Total carbs
- 10.8 g
- Fiber
- 3.3 g
- Sugars
- 3.7 g
- Protein
- 14.5 g
- Fat
- 20.1 g
- Saturated fat
- 13 g
- Calories
- 292 kcal
- Sodium
- 256 mg · 11.1% RDA
- Magnesium
- 22 mg · 5.57% RDA
- Potassium
- 323 mg · 16.1% EMR
Nutrition by ingredient
| Per 2 pancakes | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.4 g | 6.3 g | 4.8 g | 72 |
| Coconut flour, organic | 1.3 g | 2.1 g | 1.8 g | 44 |
| Ricotta cheese | 1.5 g | 5.6 g | 6.5 g | 87 |
| Vanilla powder, dried (from vanilla beans, vanilla pods) | 0.1 g | 0 g | 0 g | 3 |
| Cream of tartar, raising agent | 0.5 g | 0 g | 0 g | 2 |
| Baking soda, raising agent (bicarbonate of soda) | 0 g | 0 g | 0 g | 0 |
| Blueberries (wild), fresh | 3.6 g | 0.5 g | 0.3 g | 23 |
| Cinnamon, spices | 0.1 g | 0 g | 0 g | 1 |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) | 0 g | 0 g | 0 g | 0 |
| Coconut oil, extra virgin | 0 g | 0 g | 6.7 g | 61 |
| Total | 7.5 g | 14.5 g | 20.1 g | 292 |
Serving size 2 pancakes
- Gluten free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (16)
I don't do keto. Can I substitute almond flour in this recipe with same quantity of oat flour?
I've never cooked with oat flour but typically when you want to substitute almond flour for regular flour, it's a 1:1 ratio.
For some reason I'm having a hard time finding ricotta cheese. Can you substitute with cream cheese or cottage cheese?
Hi Rey, you could use cream cheese. It won't be the same as with ricotta cheese but it will still work 😊
Hi, I like this recipe, but tell me, do you think it is good idea to try make it on frying pan? On coconut oil for example?
Absolutely! I'd use coconut oil or ghee 😊
Great recipe! Made them this morning. Need to double it next time. One question - when do you add the butter to the batter?
Thank you John! That is used for greasing so I added the note into the recipe steps 5 and 6.
I can’t find where to add the melted oil/butter. What step would that be appropriate?
Well spotted! It was used for greasing so it's now added in the recipe steps.
The recipe sounds delish. Can you sub the ricotta for cream cheese?
Thank you Helen! Yes you can do that. It will be just as delicious!
Can you make these pancakes in bulk ... I mean Triple or quadruple the recipe for a large group or to freeze. The quick reason I ask the question is there sometimes I make recipes double triple them and they don’t seem to come out the same as making single batch
I haven't tried freezing these but I assume it might work just fine. My only worry would be any excess juices and the pancakes may "bleed" a bit when they are defrosted. They will keep in the fridge for 4-5 days though!
Just made these pancakes and they are scrumptious to say the least! I love the use of ricotta cheese in these instead of cream cheese; it is a wonderful option if you love thicker pancakes that are light and fluffy and not dense. I can say that I will be making these pancakes again and again for weekend breakfast. Additional bonus: my home smells of the wonderful scent of baked pancakes. Heavenly! Thank you, thank you, thank you for sharing!
Thank you for your lovely feedback! ❤️