These mini muffins will perk up your breakfast with bites of blueberries (use frozen!) and a coconut flour base. They’re great for those of you who loved having a muffin in the morning before starting keto, but we kept them small to help with portion control.
Yields 6 servings of Keto Blueberry Pancake Bites
The Preparation
- 4 large eggs
- ¼ cup erythritol
- ½ teaspoon vanilla extract
- ½ cup coconut flour
- ¼ cup butter, melted
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1/3 cup water
- ½ cup frozen blueberries
The Execution
1. Preheat your oven to 325F. Grease a mini muffin tin well, as the batter is very sticky.
2. Use a blender to puree the eggs, sweetener, and vanilla extract.
3. Add the coconut flour, butter, baking powder, salt, and cinnamon. Blend until smooth, then let the batter sit for a few minutes to thicken. Blend in the additional portion of water, about 1/3 at a time until the batter is thin enough to scoop easily but not thin enough to pour.
4. Put the batter into the muffin tin. Top with a few blueberries per bite and press the berries down into the batter.
5. Bake for 25 minutes or until the batter fully cooks. Serve with sugar-free pancake syrup.
This makes a total of 6 servings of Keto Blueberry Pancake Bites. Each serving comes out to be 174.77 Calories, 13.27g Fats, 7.07g Net Carbs, and 6.52g Protein.
| Keto Blueberry Pancake Bites | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 4 large eggs | 286 | 19 | 1.4 | 0 | 1.4 | 25 |
| ¼ cup erythritol | 0 | 0 | 0 | 0 | 0 | 0 |
| ½ teaspoon vanilla extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| ½ cup coconut flour | 304 | 12 | 36 | 6 | 30 | 13 |
| ¼ cup butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 1 teaspoon baking powder | 2 | 2.4 | 1.3 | 0 | 1.3 | 0 |
| ¼ teaspoon cinnamon | 1.6 | 0 | 0.5 | 0.3 | 0.2 | 0 |
| ½ cup frozen blueberries | 42 | 0.2 | 11 | 1.8 | 9.2 | 0.6 |
| Totals | 1048.6 | 79.6 | 50.5 | 8.1 | 42.4 | 39.1 |
| Per Serving(/6) | 174.77 | 13.27 | 8.42 | 1.35 | 7.07 | 6.52 |
Keto Blueberry Pancake Bites
Ingredients
- 4 large eggs
- ¼ cup erythritol
- ½ teaspoon vanilla extract
- ½ cup coconut flour
- ¼ cup butter melted
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ⅓ cup water
- ½ cup frozen blueberries
Instructions
- Preheat your oven to 325F. Grease a mini muffin tin well, as the batter is very sticky.
- Use a blender to puree the eggs, sweetener, and vanilla extract.
- Add the coconut flour, butter, baking powder, salt, and cinnamon. Blend until smooth, then let the batter sit for a few minutes to thicken. Blend in the additional portion of water, about 1/3 at a time until the batter is thin enough to scoop easily but not thin enough to pour.
- Put the batter into the muffin tin. Top with a few blueberries per bite and press the berries down into the batter.
- Bake for 25 minutes or until the batter fully cooks. Serve with sugar-free pancake syrup.
