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

Blueberry Lemon Pancakes (Keto-Friendly)

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.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 servings (2-3 pancakes)
Calories: 421kcal



  • 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.
Tried this recipe?Mention @MeikoAndTheDish or tag #MeikoAndTheDish


This recipe has been adapted from wholesomeyum.com
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: 2g | Calories: 421kcal | Carbohydrates: 12g | Protein: 11g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 195mg | Potassium: 96mg | Fiber: 4g | Sugar: 4g | Vitamin A: 558IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 2mg


Bowl Set
Hand Mixer
Large Non-stick Skillet

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.