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!
Equipment
- 9x5 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 9x5 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
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- 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!
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- 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!
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- 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.
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- Add in a teaspoon cinnamon to amp up the flavor even more. This works with almost any addition!
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- 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.
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- 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
Calories: 165kcal
Tried this recipe?Let us know how it was!