Breakfast · Mixed

Keto Lemon Blueberry Breakfast Skillet (Low-Carb, Fresh & Easy)

A bright and fluffy lemon-blueberry keto breakfast made in one skillet with almond flour, eggs, and fresh berries — warm, soft, and ready in minutes.

Published and edited by Thomas for DailyKeto.

Prep: 5 min
Cook: 15 min
Total: 20 min
Servings: 2 Servings
Net carbs: 9g
Method: Mixed

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THE RECIPE

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Ingredients

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Steps

Step 1

Preheat oven to 350°F.

Step 2

Melt butter in an oven-safe 8–9 inch skillet.

For this step: 2 tbsp melted butter

Step 3

In a bowl, whisk eggs, heavy cream, sweetener, lemon zest, and lemon juice.

For this step: 2 large eggs, 1/4 cup heavy cream, 2 tbsp granular monk fruit sweetener, 1 tbsp lemon zest, 1 tbsp lemon juice

Step 4

Add almond flour, baking powder, and salt; mix until smooth.

For this step: 1 cup almond flour, 1/2 tsp baking powder, Pinch of salt

Step 5

Pour batter into the buttered skillet and top with blueberries.

For this step: 2 tbsp melted butter, 1/2 cup fresh or frozen blueberries

Step 6

Bake 15–18 minutes, or until the center is set and edges are golden.

Step 7

Serve warm straight from the skillet.

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ESTIMATED NUTRITION PER SERVING

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Nutrition is estimated from ingredient data and typical product labels. Brands and portions can change the numbers. Unsupported values and amountless optional toppings are not included.

Calories: 581
Protein: 17.7g
Fat: 51.2g
Total carbs: 27.6g
Fiber: 6.6g
Sugar alcohol: 12g
Net carbs: 9g

Net carbs = total carbohydrate − fiber − sugar alcohol.

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