Studded with fresh blueberries and bursting with lemon flavor, these pancakes are perfect for keto, low carb (LCHF) breakfast. These fluffy blueberry lemon pancakes are astonishingly keto-compliant without that annoying eggy texture. These are, by far, the best keto pancakes I have ever made.

Cut into a stack of Blueberry Lemon Keto Pancakes topped whipped cream and fresh blueberries.

Keto Delight: Tangy Blueberry Lemon Pancakes to Jumpstart Your Day!

It finally happened, my carb cravings returned. I was doing well until all of a sudden, it hit me like a slap in the face. And subsequently, I was feverishly looking on the internet for keto-friendly variations of my favorite carb-heavy recipes.

One thing to know about me is I no longer eat shellfish or pork, which means I don’t get off on the traditional bacon binge that most love on the ketogenic diet, although I will say I have grown to love beef bacon variations. Nonetheless, I tend to get bored on meat-heavy diets, so finding suitable variations for traditional recipes outside of just veggies is really important to me. And I am willing to try every recipe until I find the right one. Kind of like this amazing pancake recipe.

Stack of Blueberry Lemon Keto Pancakes topped whipped cream and fresh blueberries.

I’ve tried 4-5 different keto-friendly bread-like recipes and have been severely disappointed because they all taste like an egg soufflé – pancakes included. So when I across the source recipe for these pancakes on the website I was skeptical, to say the least. But I didn’t I tried them anyhow and added a healthy addition of fresh blueberries and lemon juice/zest. The outcome? FREAKING AMAZING.

These blueberry lemon pancakes are deliciously fluffy and flavorful and even easy to make with the right ingredients. You may be wondering what I’m pouring on these bad boys? I ventured to try some keto-friendly maple syrup, but I must admit, I haven’t hacked that code yet, so I have no brand recommendations at this time. I know the pour action looks good, but unfortunately, it looks better than it tastes. What I can recommend is the addition of my keto-adapted homemade whipped cream, which is the perfect addition to lather between this tasty blueberry stack.

Over head shot of Blueberry Lemon Keto Pancakes topped whipped cream and fresh blueberries.

Why Does This Keto Pancake Recipe Work?

All the ingredients used in this keto pancake recipe are 100% keto compliant; still, the pancakes taste just as delicious as regular pancakes. I’d go with this recipe any day because it’s a much healthier option and did I mention that it is so filling? It helps to increase satiety and curb your cravings. 

Second, this recipe is foolproof. By that, I mean that it is tested and trusted. If you follow it to the letter, you will get perfect keto pancakes sitting pretty on your plate.

Ingredients for Keto-friendly Blueberry Lemon Pancakes

  • Almond flour: provides a nutritious, low-carb alternative to regular pancakes while still maintaining a delicious taste and desirable texture.
  • Coconut flour: can help create a thicker batter and result in fluffier pancakes.
  • Monk fruit sweetener or erythritol: has a similar taste profile to sugar, which can provide a satisfying sweetness to pancakes without the extra carbohydrates.
  • Kosher salt: is typically free of additives such as iodine or anti-caking agents that can be found in some table salts. It provides a purer, cleaner flavor that won’t interfere with the taste of the pancakes.
  • Gluten-free baking powder: is a leavening agent that helps pancakes rise and become fluffy.
  • Eggs: serve as a binding agent in pancake batter, helping to hold the ingredients together and provide structure.
  • Unsweetened Almond Milk: adds moisture and contributes to the overall taste and texture of the pancakes while aligning with the principles of a ketogenic diet.
  • Lemon zest: enhances the overall taste experience. It adds a natural and keto-friendly burst of citrus that complements the blueberries
  • Lemon juice: lemon juice helps to enhance the citrus flavor, provide acidity for leavening, and contribute to the overall moisture and texture of the pancakes.
  • Avocado oil: adds healthy fats, a high smoke point, and a neutral flavor to the recipe. It provides the necessary moisture and aids in achieving a desirable texture.
  • Blueberries: incorporating blueberries not only adds a delightful taste but also contributes to the nutritional profile and visual appeal of the dish.
  • Ghee: adds richness, flavor, and healthy fats to the recipe. It provides a satisfying taste experience while aligning with the principles of a ketogenic diet.

Almond Flour vs Almond Meal?

Almond flour has a more refined and lighter texture than almond meal. Almond meal is made from raw, unpeeled almonds, whereas almond flour is made by grinding blanched (peeled) almonds hence its more refined texture. Almond flour delivers on a smooth, fluffy, and delicious keto pancake.

Fork in a stack of Blueberry Lemon Keto Pancakes topped whipped cream and fresh blueberries.

Can You Make The Pancake Batter Ahead of Time?

After whisking all the ingredients together in your mixing bowl, transfer the pancake batter into an airtight container and store it in the fridge. Although this can last for up to a week, I’d advise you to use it within 3 days. Before cooking, allow your batter to come to room temperature, whisk it to your desired consistency.

How to Store Keto Pancakes?

After tasting these delicious keto pancakes, you might begin to strategize on how you can make some more and store them for later; this will save you some prep time too.

Before place your Keto pancakes in a storage bag or container, allow them to cool completely. Place a sheet of parchment paper between each pancake; this will prevent them from sticking together. Then, you can refrigerate or freeze them. They good for up to a week in the fridge; however, I doubt you’d allow them to last that long. Once you are ready to eat, reheat them in the microwave for up to 20 seconds.  Now you can prep these delicious keto pancakes in advance for busy weekday mornings.

Other Toppings Ideas?

Here are some other tasty toppings you can use:

  1. Fruit (peaches, strawberries, blackberries, & raspberries)
  2. Nuts
  3. Dark chocolate
  4. Coconut cream
  5. Natural peanut butter
  6. Plain keto yogurt
  7. Keto powder sugar
  8. Bacon

More Delicious Breakfast Recipes

Still, craving more? Check out these breakfast recipes next:

Cut into a stack of Blueberry Lemon Keto Pancakes topped whipped cream and fresh blueberries.

Blueberry Lemon Pancakes (Keto-Friendly)

Author: Meiko Temple
Made with almond and coconut flour, fresh blueberries and a bright squeeze of lemon, these gluten-free blueberry lemon pancakes are deliciously fluffy and extremely easy to make. And as if that wasn’t enough, even when topped with a dollop of homemade whipped cream, this astonishing stack is completely ketogenic.
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 6 servings (2-3 pancakes)
Calories 421 kcal


  • Bowl Set
  • Hand Mixer
  • Large Non-stick Skillet



  • 1 cup blanched almond flour, finely ground
  • ¼ cup coconut flour
  • ¼ cup monk fruit sweetener , or erythritol
  • ¼ teaspoon kosher salt
  • 1 teaspoon gluten-free baking powder
  • 5 large eggs
  • ¼ cup almond milk, unsweetened
  • 1 zest lemon
  • 1 juice lemon
  • ¼ cup avocado oil, or any neutral tasting (oil that is liquid at room temperature)
  • 1 cup fresh blueberries
  • ¼ cup ghee

Whipped Cream:

  • ½ cup heavy cream, chilled
  • 4 teaspoons monk fruit sweetener
  • pinch kosher salt
  • ½ teaspoon pure vanilla extract

To Serve [optional]:

  • ketogenic maple syrup
  • 4 sprigs of fresh mint


  • In a bowl mix all dry ingredients together, in a separate bowl mix all wet ingredients together minus blueberries and ghee. Mix the wet into the dry until smooth and fold in blueberries, let sit for 5 minutes.
  • While the batter is sitting, in a bowl add all ingredients for whipped cream and using a hand mixer or a stand mixer fitted with a whisk attachment, whip until stiff peaks form about 3-4 minutes. Cover tightly and place in fridge until pancakes are finished.
  • Heat a large non-stick skillet over medium-low heat with 1 tablespoon of ghee. Drop batter in hot skillet and form into a circle. Cover with top and cook for 2 minutes on each site. Repeat process with the rest of batter until finished.
  • To serve 2 pancakes with a dollop of whipped cream and a sprig of mint – ketogenic syrup optional.


This recipe has been adapted from
For your pancake batter, you can use any milk of your choice.
As the batter sits it may become too thick, if so, add 1 tablespoon of milk at a time to avoid over pouring.
Pre-chill your hand-mixer beaters/whisk and bowl in the refrigerator before you make your whipped cream.
Ingredient measurements for whipped cream have been reduced to match the serving size of the pancake recipe (2 tablespoons per serving). This recipe can easily be doubled or tripled. If you can scale the recipe, refrigerate in an airtight container for up to 48 hours.
Calories 437, Total Carbs 12g, Net Carbs 7g, Fiber 5g, Sugar 3g, Protein 10g, Fat 39g


Serving: 2gCalories: 421kcalCarbohydrates: 12gProtein: 11gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 201mgSodium: 195mgPotassium: 96mgFiber: 4gSugar: 4gVitamin A: 558IUVitamin C: 3mgCalcium: 92mgIron: 2mg
Keyword 30 minutes or less
did you make this recipe???Tell me all about it! And tag @meikoandthedish with hashtag on Instagram – I’d love to see what you make!

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5 from 1 vote (1 rating without comment)

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