Keto Low Carb Blueberry Pancakes with Blueberry Compote

If I’m being honest, the compote totally makes this come together. My husband and son both gobbled these up for dessert last night, so I figure it passes the non-keto test as well.

Yummy Pancakes!!!!

Pancake Ingredients:
8 eggs
8 ounces cream cheese, room temperature
2 Tbsp sugar substitute
4 tsp vanilla extract
1/2 cup coconut flour
4 tsp baking powder
1/4 tsp ground cinnamon

Pancake Method:
Heat a non-stick griddle or skillet over medium heat.
In a mixer, combine all ingredients except for the flour and baking powder. Combine until cream cheese is almost combined. Add remaining ingredients and beat until almost smooth.

Use a 1/3 cup measure to make each pancake which will be medium-large in size. Cook as you usually would with other pancakes. Top with compote (see recipe below)

Low Carb Blueberry Compote

Ingredients:
1.5 cups large fresh blueberries
2/3 cup water
1/4-1/3 cup sugar substitute (depending on how sweet you want it)

Method:
In a saucepan, add blueberries and water. Simmer for 30 minutes, stirring frequently. Add sweetener. Continue to simmer until the liquid is reduced into a thick sauce. Taste to be sure it is to your desired sweetness and add more sweetener, if desired.

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