This mouthwatering scrambled blueberry pancake dish is sure to be a winner. Say goodbye to making pancakes one by one; instead, you’ll just pour the coconut flour-based batter into a pan and scramble it until it’s light and fluffy. It’s just like making scrambled eggs, but adding the flour makes it a more crispy dish that goes great with fruit and other keto-friendly condiments like yogurt.

Whether you want to start your day with a delightful filling breakfast or enjoy a delicious breakfast-for-dinner, this recipe guarantees a speedy keto-friendly meal without compromising taste. The harmonious fusion of eggs, almond milk, almond flour, and coconut flour creates a lovely base that works great with the sweetness of fresh blueberries.

As the batter cooks in the pan, it transforms into a golden, light, and airy texture. Combining the pancake flavor with the fresh berries gives you a crunchy and sweet bite of goodness. Whether you’re a fan of keto cuisine or simply want a delightful twist on a breakfast classic, this recipe will impress with its quick preparation and mouthwatering results.

The aroma wafting from the pan will spread throughout the house and ensure the whole family makes their way to the kitchen in anticipation of a tasty breakfast. Go ahead and give it a try. Just be ready for all the compliments you’ll receive!

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


3 large eggs
1/3 cup unsweetened almond milk
1/4 cup almond flour
1 tablespoon coconut flour
1 teaspoon baking powder
pinch salt
1 tablespoon butter, for frying
1 ounce blueberries

Nutrition Summary: This makes a total of 1 serving of Keto Scrambled Blueberry Pancakes. Each serving comes out to be 548 calories, 43.3g fats, 9.6g net carbs, and 28.3g protein.


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