Keto Lemon Blueberry Breakfast Skillet (Low-Carb, Fresh & Easy) is a warm, fluffy, one-pan breakfast made with almond flour, eggs, lemon zest, and fresh blueberries. It cooks like a soft baked pancake but stays fully keto-friendly, low carb, and naturally gluten-free, making it perfect for quick mornings, weekend brunch, or meal prep.
About This Recipe
If you’ve ever wanted a warm, comforting keto breakfast that still tastes bright, fresh, and a little indulgent, this lemon blueberry skillet is exactly the kind of dish that hits every craving at once. It feels like the perfect cross between a baked pancake and a soft breakfast cake, but without any of the sugar or flour that normally weigh those recipes down. The lemon zest gives the whole skillet a clean, vibrant aroma that wakes up the flavor as soon as it starts cooking, while the blueberries melt slightly into the batter and turn each bite into a mix of creamy, fruity sweetness. It’s warm, cozy, soft, and unbelievably simple — the kind of breakfast you make once and then start craving again the next morning.
Traditional breakfast bakes rely heavily on wheat flour and a lot of sugar to get that fluffy, tender texture, but this keto version takes a more thoughtful approach using almond flour, eggs, and just a touch of cream to keep everything light but still incredibly satisfying. As the batter cooks in the skillet, the edges get delicately golden while the inside stays soft and custard-like, creating that perfect contrast between light structure and melt-in-your-mouth tenderness. The blueberries burst just enough to sweeten the batter naturally, and the lemon keeps everything balanced so it never feels overly rich or heavy. It comes together in minutes, cooks fully in one pan, and delivers a breakfast that tastes like something from a cozy café even though it’s made from simple low-carb ingredients you probably already have at home.
What makes this recipe especially special is how versatile and reliable it is for busy mornings. You can eat it straight from the skillet, slice it into wedges for the family, or portion it into meal-prep containers for a breakfast you’ll actually look forward to reheating. It keeps beautifully in the fridge, tastes even better the next day, and can be customized endlessly — more lemon for brightness, more blueberries for sweetness, or even a sprinkle of powdered monk fruit for a bakery-style finish. It’s comforting without being heavy, fresh without being too sweet, and simple without tasting basic. This is the kind of keto breakfast that feels like something you made intentionally for yourself, not just something that happened to fit your macros — and that’s exactly why it belongs in your regular rotation.
Why You’ll Love This Recipe
- Fresh lemon flavor + warm blueberries
- One-pan breakfast in minutes
- Soft, fluffy, bakery-style texture
- Keto, gluten-free, sugar-free
- Great for meal prep
- Perfect for mornings or weekend brunch
Ingredients
- 1 cup almond flour
- 2 large eggs
- 1/4 cup heavy cream
- 2 tbsp melted butter
- 2 tbsp granular monk fruit sweetener
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1/2 cup fresh or frozen blueberries
- 1/2 tsp baking powder
- Pinch of salt
Instructions
- Preheat oven to 350°F.
- Melt butter in an oven-safe 8–9 inch skillet.
- In a bowl, whisk eggs, heavy cream, sweetener, lemon zest, and lemon juice.
- Add almond flour, baking powder, and salt; mix until smooth.
- Pour batter into the buttered skillet and top with blueberries.
- Bake 15–18 minutes, or until the center is set and edges are golden.
- Serve warm straight from the skillet.
Nutrition (per serving)
- Calories: 275
- Fat: 23 g
- Net Carbs: 5 g
- Protein: 9 g
FAQ
- Can I use frozen blueberries?
Yes — add them frozen, no thawing. - Can I make it sweeter?
Add 1–2 tbsp powdered monk fruit to the batter. - Can this be reheated?
Yes, it reheats very well and stays soft. - What size skillet works best?
An 8-inch or 9-inch oven-safe skillet.
Variations & Substitutions
- Add 1 tsp vanilla extract for a softer flavor.
- Use raspberries instead of blueberries.
- Add more lemon zest for a stronger citrus punch.
- Top with whipped cream for a dessert-style breakfast.
Serving Suggestions
- Serve warm straight from the skillet.
- Add fresh berries and whipped cream on top.
- Pair with black coffee or iced matcha.
- Dust lightly with powdered monk fruit.
Keto Lemon Blueberry Breakfast Skillet (Low-Carb, Fresh & Easy)
Ingredients
- 1 cup almond flour
- 2 large eggs
- 1/4 cup heavy cream
- 2 tbsp melted butter
- 2 tbsp granular monk fruit sweetener
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1/2 cup fresh or frozen blueberries
- 1/2 tsp baking powder
- Pinch of salt
Instructions
- Preheat oven to 350°F.
- Melt butter in an oven-safe 8–9 inch skillet.
- In a bowl, whisk eggs, heavy cream, sweetener, lemon zest, and lemon juice.
- Add almond flour, baking powder, and salt; mix until smooth.
- Pour batter into the buttered skillet and top with blueberries.
- Bake 15–18 minutes, or until the center is set and edges are golden.
- Serve warm straight from the skillet.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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