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  • Meal Types
  • Stir-Frying
  • Preparation Time
  • Cooking Methods
  • Keto
  • Special Diets
  • 15 to 30 Minutes
  • Brunch
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  • Stir-Frying
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Keto Almond Flour Pancakes with Blueberry Compote

AuthorCulinum Kitchen
Last updated:May 2026
5.0(1)

A keto-friendly keto almond flour pancakes recipe with almond flour, warm blueberry compote and a low-carb brunch feel without added sugar overload.

Quick Answer:

Keto almond flour pancakes with blueberry compote: low-carb, lightly sweet, brunch-friendly and easy to cook in small batches.

This keto almond flour pancakes keeps the focus on almond flour, egg, almond milk and blueberries for a low-carb breakfast or brunch option. The warm compote adds fruit flavor without turning the recipe into a sugar-heavy dessert, while the short cooking method makes it easy to repeat during the week.

FTINPWV
Keto Almond Flour Pancakes with Blueberry Compote

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Servings

4

Ingredients

  • Stevia - 1 tsp
  • Almond Milk - 120 ml
  • Lemon Juice - 1 tbsp
  • Almond Flour - 100 grams
  • Blueberries - 50 grams
  • Eggs - 1 piece
  • Olive Oil - 1 tbsp
  • Baking Powder - 1 tsp

Directions

Prepare the ingredients

  • Step 1

    Whisk together almond flour, egg, almond milk, baking powder, salt, and stevia.

  • Step 2

    Fold in blueberries.

Cook and build flavor

  • Step 3

    Heat olive oil in a skillet over medium heat.

  • Step 4

    Spoon batter to form pancakes; cook 2-3 minutes per side until golden.

  • Step 5

    Simmer extra blueberries with lemon juice to make a compote.

Finish and serve

  • Step 6

    Serve pancakes warm with compote drizzled on top.

Equipment used in this recipe

  • Non-stick skillet

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  • Sheet pan

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  • Mixing bowls

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This article contains affiliate links. As an Amazon Associate we earn from qualifying purchases.

Tool guides

  • Blender

    See recommended tool
  • Air fryer

    See recommended tool

This article contains affiliate links. As an Amazon Associate we earn from qualifying purchases.

FAQ

Is this recipe keto-friendly?

+

Yes, it uses almond flour and a small amount of blueberries, but portion size and sweetener choice still matter for strict keto.

Can I make it dairy-free?

+

Yes. The recipe already uses almond milk; just cook with olive oil or another dairy-free fat.

Can I replace the egg?

+

For a strict keto texture, egg works best. Egg-free versions may be softer and need testing with a binder such as flax egg.

How do I keep the pancakes from breaking?

+

Keep them small, cook on medium heat and flip only when the edges look set.

Can I prepare the compote ahead?

+

Yes. Cook it lightly, cool it and refrigerate it for up to 2 days.

Can I add more sweetness?

+

Use a keto-friendly sweetener to taste, but add it gradually so the pancakes stay balanced.

Cook's Notes

Keep the pancakes small so they are easier to flip. Use a keto-friendly sweetener only if needed, and keep the blueberry compote lightly cooked rather than heavily sweetened.

Nutrition Facts (per serving)

350
Calories
22g
Fat
8g
Carbs
10g
Protein

Comments

0/2000

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