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.
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.