Blackberry Pancakes

Keto Pancakes

These blackberry sheet pan pancakes are perfect for a lazy Sunday morning. They also work well for meal prepping so you can enjoy a bit of the weekend all week long! Not to mention they are super easy and only take about 30 minutes to make. 


  • 5 large eggs
  • 1 c almond milk
  • 6 TBSP butter, melted and cooled
  • 2 tsp vanilla extract
  • 3 c almond flour
  • 6 TBSP swerve sweetener (or sweetener of choice)
  • 2 TBSP coconut flour
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 1/2 c blackberries
  • 1 TBSP swerve sweetener (or sweetener of choice)
  • 1/2 tsp water

Optional Add Ins & Substitutions:

  • Sugar-free chocolate chips
  • Blueberries
  • Walnuts
  • Cinnamon


  1. Preheat oven to 400 degrees F (204 degrees C) and grease an 8 x 13 inch baking pan. You can also use a larger pan for thinner pancakes. Line the pan with parchment paper.
  2. In a blender, combine the eggs, almond milk, butter, and vanilla extract. Blend briefly to combine.
  3. Add the almond flour, sweetener, coconut flour, baking powder, and salt and blend again until smooth. Let the batter sit a few minutes to thicken.
  4. Pour the batter into the prepared baking pan and spread to the edges with an offset spatula. Sprinkle the top with optional topping of choice
  5. Bake 12 to 15 minutes, until the edges are golden and the center is firm to the touch. 
  6. While the pancakes are baking, add blackberries, swerve, and water to a small saucepan.  Cook on medium heat until water is boiling, then turn down to low, stirring often and crushing blackberries with a soft spatula until a nice syrupy sauce forms.  Roughly 11-14 minutes. Set aside cool down.  
  7. Remove pancakes from the oven and let cool for a few minutes, then cut into 15 large squares.
  8. Drizzle pancakes with blackberry syrup and butter. Enjoy!

Meal Prep Tips:

  • Pancakes can be refrigerated for about 5 days or frozen. 
  • Blackberry syrup can be frozen in ice cube trays and kept in a ziplock for easy single portion use.  It will also hold in the fridge for up to 5 days.


1 pancake (with blackberry sauce) has roughly 110 calories, 4g carb, 9g fat and 4g protein. This is an estimate and based off my entry of the ingredients into My Fitness Pal.

Adapted from Carolyn’s recipe on her site, All Day I Dream About Food

Looking for more recipes? Check out my T1 Recipe page here!

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The content on this site is not intended to be medical advice. Always consult your doctor before beginning a fitness regimen or adjusting your diabetes management strategy.

Published by Jenny Nat

3 thoughts on “Blackberry Pancakes

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