This one-pan breakfast combines the nutty profile of almond flour with the bright, sharp notes of fresh lemon and bursting blueberries. Baked until the edges are golden and the center is soft and custard-like, the skillet offers a light, fluffy texture that mimics a traditional pancake bake. Finished with a vibrant citrus aroma and a hint of natural sweetness from the fruit, it provides a warm and comforting meal that is both grain-free and keto-friendly.

About This Recipe

The batter is prepared by whisking eggs and heavy cream with melted butter, creating a rich and smooth base for the almond flour. Fresh lemon zest and juice are stirred in to provide a continuous citrus brightness that carries through the density of the meal. Once poured into the heated skillet, the blueberries are scattered across the top, allowing them to sink slightly into the batter and release their juices as they bake.

The flavor is characterized by the balance between the buttery, toasted notes of the almond flour and the acidic lift of the lemon. The blueberries provide small bursts of sweetness and a soft texture that contrasts with the firm, golden crust of the skillet. Because the recipe relies on a high ratio of eggs and cream, the crumb remains succulent and moist, ensuring the skillet does not become dry or crumbly even after cooling.

This breakfast is typically served warm directly from the pan, making it a rustic and inviting choice for a morning meal. It slices easily into uniform wedges, showcasing the purple marbling of the berries against the pale, lemon-flecked interior. The combination of its simple preparation and its vibrant, fruity profile makes it well suited for a quick weekday start or a relaxed weekend brunch.

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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

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What You’ll Need for This Keto Lemon Blueberry Breakfast Skillet

• 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

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Step-by-Step Preparation

1. Preheat oven to 350°F.
2. Melt butter in an oven-safe 8–9 inch skillet.
3. In a bowl, whisk eggs, heavy cream, sweetener, lemon zest, and lemon juice.
4. Add almond flour, baking powder, and salt; mix until smooth.
5. Pour batter into the buttered skillet and top with blueberries.
6. Bake 15–18 minutes, or until the center is set and edges are golden.
7. Serve warm straight from the skillet. 

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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.

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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.

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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.

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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!

Try these next:

• Keto Blueberry Muffins – Low Carb Almond Flour Breakfast
• Fluffy Almond Flour Pancakes

New keto recipes are added every week — check back often for more low-carb inspiration!