Almond Flour Blueberry Pancake Stack with Lemon Butter Cream
"Wake up to a stack of fluffy almond‑flour pancakes bursting with fresh blueberries and topped with a silky lemon‑infused butter cream. This breakfast masterpiece is not only picture‑perfect but also keto‑friendly, delivering a low‑carb, high‑fat start to your day without sacrificing flavor. The almond flour creates a tender, airy texture while the blueberries add a subtle burst of natural sweetness, keeping net carbs under 10 g per serving. A quick whisk of cream cheese and eggs boosts protein, and the lemon butter cream adds a bright, buttery finish that makes every bite feel like a gourmet treat. Perfect for busy mornings, this recipe comes together in under 30 minutes and can be scaled for a family brunch or a solo indulgence. Serve with a sprinkle of extra lemon zest for a pop of aroma and enjoy a breakfast that fuels ketosis and satisfies cravings."
Ingredients
Instructions
In a medium bowl whisk together almond flour, baking powder, erythritol, and a pinch of salt.
In another bowl combine eggs, softened cream cheese, melted butter, vanilla extract, and lemon zest; beat until smooth.
Fold the wet mixture into the dry ingredients until a thick batter forms; gently fold in the blueberries.
Heat a non‑stick skillet over medium heat and melt a small amount of butter. Pour about 1/4 cup batter per pancake, cooking 2‑3 minutes until bubbles form on the surface.
Flip each pancake and cook an additional 2 minutes until golden and cooked through; repeat with remaining batter.
While pancakes rest, whisk the softened butter, heavy cream, lemon juice, and a pinch of additional lemon zest until light and fluffy to create the lemon butter cream.
Stack the pancakes on a plate, drizzle generously with the lemon butter cream, and serve immediately.
Gather Ingredients
Step by Step
In a medium bowl whisk together almond flour, baking powder, erythritol, and a pinch of salt.
In another bowl combine eggs, softened cream cheese, melted butter, vanilla extract, and lemon zest; beat until smooth.
Fold the wet mixture into the dry ingredients until a thick batter forms; gently fold in the blueberries.
Heat a non‑stick skillet over medium heat and melt a small amount of butter. Pour about 1/4 cup batter per pancake, cooking 2‑3 minutes until bubbles form on the surface.
Flip each pancake and cook an additional 2 minutes until golden and cooked through; repeat with remaining batter.
While pancakes rest, whisk the softened butter, heavy cream, lemon juice, and a pinch of additional lemon zest until light and fluffy to create the lemon butter cream.
Stack the pancakes on a plate, drizzle generously with the lemon butter cream, and serve immediately.