Keto Diner-Style Pancakes With Whipped Blueberry Bu

Name: Keto Diner-Style Pancakes With Whipped Blueberry Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the whipped blueberry butter; 1/2 cup grass-fed salted butter, room temperature; 1/4 cup fresh blueberries; For the diner style pancakes; 3/4 cup superfine almond flour; 1 teaspoon cream of tartar; 1 1/2 teaspoons stevia extract; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/8 teaspoon ground nutmeg; 4 large eggs; 1/4 cup melted salted butter (plus extra for the pan); 1 vanilla bean, seeds scraped to remove; 6 ounces fresh blueberries

Servings: persons

For the whipped blueberry butter
1/2 cup grass-fed salted butter, room temperature
1/4 cup fresh blueberries
For the diner style pancakes
3/4 cup superfine almond flour
1 teaspoon cream of tartar
1 1/2 teaspoons stevia extract
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
4 large eggs
1/4 cup melted salted butter (plus extra for the pan)
1 vanilla bean, seeds scraped to remove
6 ounces fresh blueberries

1
To make the whipped blueberry butter: Chop the blueberries up into small pieces. Add the blueberries and the room temperature butter to a bowl. Use a hand blender to whip the butter until the blueberries are thoroughly combined and the butter becomes fluffy, about 4-5 minutes. The mixture will at first seem like the blueberries won't incorporate into the butter but keep whipping, it will become a fluffy butter. It is best if you hold the butter at room temperature while you make your pancakes and then serve immediately. If you refrigerate the butter, make sure to bring it back to room temperature and then whip it again to fully incorporate the blueberries again.
2
To make the diner style pancakes: In a large bowl whisk together the almond flour, cream of tartar, stevia extract, baking soda, salt and ground nutmeg. Set aside.
3
In a medium bowl whisk together the eggs, melted butter, and vanilla bean seeds. Whisk the wet ingredients into the dry until just combined.
4
Heat a non-stick skillet over medium heat. Add a small amount of butter to the pan and let melt completely.
5
Add 1/4 cup of batter to the preheated pan and cook for 2 minutes until the bottom is light golden brown and bubbles are just coming to the surface of the pancake. Sprinkle a quarter of the blueberries onto the pancake and cook an addition 1-2 minutes. Flip the pancake and cook an additional 2-3 minutes or until golden brown on the other side and cooked through. Repeat with the remaining batter. Serve immediately with the whipped blueberry butter.
6
Nutrition Info Per Serving.
7
Calories: 528.
8
Total Fat: 50 grams.
9
Saturated Fat: 24 grams.
10
Total Carbohydrate: 13 grams.
11
Sugars: 6 grams.
12
Protein: 12 grams.
13
Sodium: 800 milligrams.
14
Cholesterol: 277 milligrams.
15
Fiber: 4 gram.
16
Net Carbs: 9 grams.

815

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the whipped blueberry butter, 1/2 cup grass-fed salted butter, room temperature, 1/4 cup fresh blueberries, For the diner style pancakes, and more.

Yes, Keto Diner-Style Pancakes With Whipped Blueberry Butter falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Keto Diner-Style Pancakes With Whipped Blueberry Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions