Blueberry keto pancakes
Blueberry keto pancakes with almond flour
These blueberry keto muffins are the perfect after-breakfast snack. It’s only 3.5 grams of pure carbs, which will help you satisfy your cravings.
The recipe is very tender and requires no effort as all the ingredients are mixed in just one bowl. Transfer the mixture to the linings of the greased cake pan and toast in the oven until golden.
for blueberry keto pancakes
1 cup shredded almond flour (4 ounces by weight)
5 tablespoons heavy whipping cream (2 1/2 ounces by weight)
1/3 cup fresh blueberries (1 1/2 ounces by weight)
2 tablespoons swerve sweetener (1 ounce by weight)
1 large egg, lightly beaten
1/2 tablespoon baking powder
1/4 teaspoon table salt
Non-stick cooking spray for greasing the bushings
Place the rack in the focal point of the broiler. Heat to 350 degrees Fahrenheit. Prepare a muffin pan with 4 liners. Grease it with non-stick cooking spray.
In a bowl, add the dry fixings (almond flour, sugar, baking powder, salt) Whisk until well blended.
Add weighty cream and beaten eggs to the bowl. Stir together until well blended. The mixture should be thick but should fall off the mixing spoon when you lift it. If it is too thick, add another tablespoon of heavy cream.
Gently fold the blueberries until they are well distributed in the mixture.
Divide batter into four muffins, filling each to the top Smooth the top with a spoon.
Bake at 350 F until tops are golden, about 25 minutes. A toothpick embedded into the middle ought to confess all or with a couple of dry morsels. Let them cool slightly before serving.
This recipe yields 3.5 grams of net carbs per serving (one cake or 1/4 of the recipe).
Nutrition facts per serving
Total fat 23 g
Saturated fat 6 g
Trans fats 0 g
Cholesterol 68 mg
Sodium 370 mg
Potassium 180 mg
Total Carbs 7g
Dietary fiber 3.5 grams
Sugars 2.5 g
8 g proteinA