Quick Keto Pancake Bread Recipe with Blueberries
When it is breakfast time and you need something quick that is high protein, low carb and gluten free, this Quick Keto Pancake Bread Recipe with Blueberries is your answer!
Move over Trader Joe’s Pancake Bread because this keto version of a pancake in loaf form will knock your socks off!
It is my quick keto pancakes made into a quick bread that you slice up and serve with a drizzle of maple syrup that any pancake lover will want over and over!
Usually, a stack of buttermilk pancakes takes forever to cook, unless you have a large griddle to make many at once, and the only way to save time making them is to make them ahead in meal prep. I really love my pancakes fresh versus warmed up, so I do not meal prep pancakes.
However, I have 10 minutes to mix up this easy pancake bread recipe and then everyone is happy with full bellies!
You do not need any all-purpose flour for this recipe since it is not only gluten free, but easily dairy free keto as well! While it bakes, you can go accomplish whatever you need to.
You can also make it ahead of time since warming up a slice of this bread still tastes better than warmed up pancakes!
What you will need to make this Quick Keto Pancake Bread Recipe
- Almond flour
- Coconut Flour
- Powdered Sweetener ; ex. powdered erythritol
- Baking Soda
- Baking Powder
- Stevia
- Large eggs
- Unsweetened Almond milk
- Melted Butter or unsalted butter plus a pinch of salt
- Vanilla Extract or Maple Extract for added maple flavor
- Lemon Juice or Apple Cider Vinegar
- Fresh Blueberries or frozen
Let’s make this Quick Keto Blueberry Pancake Bread!
First start out by preheating your oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper. If you do not have parchment paper, grease the pan really well with nonstick spray. I still strongly suggest using parchment paper though.
Pan sizes for loaves are similar in shape, just a few inches difference, so it should not make much of a difference if yours is slightly different.
Set aside your pan and get out a large bowl. Measure eggs, unsweetened almond milk, vanilla extract and lemon juice or apple cider vinegar in your large mixing bowl and whisk well.
You do not need to use a hand mixer, but you can if you want. In a small bowl, measure out almond flour, coconut flour, powdered sweetener, stevia, baking soda, and baking powder.
Make sure you whisk them together to prevent the flours from clumping. Add your dry ingredients to your wet ingredients mixture while mixing. Once it is all mixed smoothly, slowly add in the melted butter while mixing.
When your pancake batter is all ready, fold in your addition of choice. I used blueberries and made sure to toss them with a little coconut flour so they would be suspended in the bread and not sink to the bottom.
I absolutely love the flavor of classic blueberry pancakes but also love a change up every now and then. Check below for substitution ideas! You can opt to leave out any additions and go with a buttermilk pancake bread that is a breakfast classic.
Now pour the batter into the prepared loaf pan and spread it out evenly. Bake for 45-50 minutes until it is set and a toothpick test clean in the middle.
Let the bread cool on a wire rack for 10 minutes in the pan. This helps to retain moisture and to prevent it from falling apart.
Once it has set then you can lift it out of the pan by the parchment paper and set it on a cutting surface. Cut the loaf cake into 8 to 10 individual slices depending on how thick you want the slices to be.
Now serve up with your favorite topping ingredients. You can leave the loaf out on the counter in an airtight container for 3-4 days.
It is best to store in the fridge since the berries contain moisture that would make it spoil faster at room temperature. Store up to 1 week in the fridge.
If you are making this ahead of time, wrap the loaf in plastic wrap before putting in the container and it will become very tender crumbed. You can also freeze the individual slices and pull one out of the freezer when you want to eat one!
Freeze them first on a parchment lined baking sheet for 1 hour, then transfer to a freezer bag. They will last up to 1 month this way.
Tips, Substitutions, and FAQs
- Take some keto brown sugar and blend with some butter and almond flour in a medium bowl to make a crumb topping. This addition will remind you of a crumble muffin top!
- Make a sweet bread for your family not on a low carb diet when you add in ripe bananas. Just mash a few large bananas with a potato masher and fold into the batter when it calls for the fruit addition. It will create a swirled banana effect that tastes like banana bread!
- If you choose to use the maple extract instead of the vanilla extract you will get a hint of maple syrup in each bite! This may help those of us on a keto diet counting our carbs so we will use less sugar-free maple syrup.
- Add in a teaspoon cinnamon to amp up the flavor even more. This works with almost any addition!
- Opt for a crunchy topping when you sprinkle chopped nuts on top of the batter mixed with keto brown sugar right before putting into the oven. The nuts crisp up and add a great toasty flavor to the Quick Keto Pancake Bread Recipe.
- Take it to another level when you dot the pancake batter with cream cheese chunks. It adds a great sour burst in each bite!
- Turn it into a coffee cake style pancake loaf by layering cinnamon crumble in the middle. Put half of the batter in the prepared pan then top that with a sprinkle of brown sugar and cinnamon. Finish it off with the remaining batter. Gently swirl a knife 2 times through the batter. Not too much or the swirl will not show.
- Make the slices into french toast! After you have let the pancake bread sit in the fridge it will be easier to handle. Dip the slice into a french toast slurry of eggs and cream and then fry up in a skillet with a tablespoon butter.
- You can easily use this idea with any pre-made pancake mixes also. Just make the batter up and follow instructions for baking in the recipe.
- If you are out of unsweetened almond milk, you can substitute in 3 tablespoons of sour cream and 2 tablespoons of water.
Can I use frozen blueberries instead of fresh ones? Yes, you can use frozen blueberries. However, make sure to thaw them and pat them dry to avoid adding extra moisture to the batter.
Can I make this pancake bread ahead of time? Absolutely! You can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Alternatively, you can bake the pancake bread and store it in an airtight container for up to 1 week in the fridge or freeze it for longer storage.
Can I add other mix-ins to the batter? Yes, you can customize the pancake bread by adding other mix-ins such as chopped nuts, sugar-free chocolate chips, or other berries. Just be mindful of the overall moisture content when adding fresh fruits.
How do I prevent the blueberries from sinking to the bottom? To prevent blueberries from sinking, toss them in a little bit of coconut flour before folding them into the batter. This helps distribute them more evenly throughout the pancake bread.
What can I use as a substitute for almond flour? You can use a gluten free all-purpose flour for the almond flour but CANNOT use it for the coconut flour. The liquids have been set to match the coconut flour to give the right consistency. If you substitute the coconut flour you will have to experiment with the moisture content.
What sweetener can I use if I don’t have erythritol? You can substitute erythritol with other granulated sweeteners such as monk fruit sweetener, stevia, or allulose. If you are not needing sugar free, just use regular cane sugar or white sugar.
Quick Keto Pancake Bread Recipe with Blueberries
Equipment
- 9×5 bread pan
- Large Bowl
- Whisk
- parchment paper
Ingredients
Wet Ingredients
- 5 large eggs
- 1/3 cup unsweetened almond milk
- 2 tsp vanilla extract
- 2 tsp lemon juice or apple cider vinegar
Dry Ingredients
- 1 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup powdered erythritol
- 1/8 tsp stevia
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/3 cup butter: melted vegan butter, coconut oil and palm shortening also work for dairy free
- 1/3 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper. If you do not have parchment paper, grease the pan really well with nonstick spray.
- Set aside your pan and get out a large bowl. Measure eggs, unsweetened almond milk, vanilla extract and lemon juice or apple cider vinegar in your large mixing bowl and whisk well.
- In a small bowl, measure out almond flour, coconut flour, powdered sweetener, stevia, baking soda, and baking powder. Add your dry ingredients to your wet ingredients mixture while mixing.
- Once it is all mixed smoothly, slowly add in the melted butter while mixing.
- When your pancake batter is all ready, fold in your addition of blueberries or your choice of addition as long as it's the same amount. Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake for 45-50 minutes until it is set, and a toothpick test clean in the middle. Let the bread cool on a wire rack for 10 minutes in the pan.
- Once it has set then you can lift it out of the pan by the parchment paper and set it on a cutting surface. Cut the loaf cake into 8 to 10 individual slices depending on how thick you want the slices to be. Serve up with your favorite topping ingredients. You can leave the loaf out on the counter in an airtight container for 3-4 days.
- It is best to store in the fridge since the berries contain moisture that would make it spoil faster at room temperature. Store up to 1 week in the fridge. If you are making this ahead of time, wrap the loaf in plastic wrap before putting in the container and it will become very tender crumbed.
- You can also freeze the individual slices and pull one out of the freezer when you want to eat one! Freeze them first on a parchment lined baking sheet for 1 hour, then transfer to a freezer bag. They will last up to 1 month this way.
Notes
-
- Take some keto brown sugar and blend with some butter and almond flour in a medium bowl to make a crumb topping. This addition will remind you of a crumble muffin top!
-
- Make a sweet bread for your family not on a low carb diet when you add in ripe bananas. Just mash a few large bananas with a potato masher and fold into the batter when it calls for the fruit addition. It will create a swirled banana effect that tastes like banana bread!
-
- If you choose to use the maple extract instead of the vanilla extract you will get a hint of maple syrup in each bite! This may help those of us on a keto diet counting our carbs so we will use less sugar-free maple syrup.
-
- Add in a teaspoon cinnamon to amp up the flavor even more. This works with almost any addition!
-
- Opt for a crunchy topping when you sprinkle chopped nuts on top of the batter mixed with keto brown sugar right before putting into the oven. The nuts crisp up and add a great toasty flavor to the Quick Keto Pancake Bread Recipe.
-
- Take it to another level when you dot the pancake batter with cream cheese chunks. It adds a great sour burst in each bite!
| Nutrition Facts | |
|---|---|
| Serving size: 1 slice | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 165 |
| % Daily Value* | |
| Total Fat 14.1g | 18% |
| Saturated Fat 6.3g | 32% |
| Cholesterol 137mg | 46% |
| Sodium 114mg | 5% |
| Total Carbohydrate 3.4g | 1% |
| Dietary Fiber 1.1g | 4% |
| Total Sugars 1.5g | |
| Protein 5.7g | |
| Vitamin D 16mcg | 81% |
| Calcium 33mg | 3% |
| Iron 1mg | 4% |
| Potassium 89mg | 2% |
Nutrition
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