KETO RECIPE: Lemon-Blueberry Pancake Cake with Fresh Thyme
Lemon and blueberry is one of my all-time favorite flavor combinations—it just tastes like summer, and the lemon really adds some extra zing to the berries. The addition of fragrant thyme elevates that combination even more. My daughter and I love making one massive pancake in the pressure cooker, and we always have leftovers for the next morning. Feel free to switch up the berries depending on what you have on hand (or what’s on sale!).
The original recipe was created for the Instant Pot, but I have also included an oven version down below that is based on my “pancake cake” recipe that was in my first cookbook, The 5-Ingredient Ketogenic Diet Cookbook.
INSTANT POT RECIPE
Serves: 4
Active prep time: 15 minutes
Cook time: 15 minutes
INGREDIENTS
4 tablespoons butter or ghee
4 large eggs
4 ounces cream cheese, cut into cubes
1∕₄ cup plus 1 tablespoon coconut flour
1 1∕₂ teaspoons baking powder
1 teaspoon liquid stevia
1 teaspoon vanilla extract
1∕₂ cup blueberries
2 teaspoons fresh thyme leaves
2 teaspoons grated lemon zest
For the whipped cream:
1∕₄ cup heavy cream
1∕₂ teaspoon liquid stevia
1∕₄ teaspoon vanilla extract
INSTANT POT DIRECTIONS
1. In a small microwave-safe dish, microwave 3 tablespoons of the butter for 30 seconds or until melted. Transfer to a blender or food processor and add the eggs, cream cheese, 1∕4 cup of the coconut flour, the baking powder, the 1 teaspoon stevia, and the 1 teaspoon vanilla. Process or blend until smooth.
2. In a medium bowl, combine the blueberries, thyme, lemon zest, and the remaining 1 tablespoon coconut flour and toss to coat. Add the batter to the bowl and fold to combine.
3. Grease a 7-inch round baking dish with the remaining 1 tablespoon butter. Transfer the batter to the prepared dish. Coat a piece of foil with cooking spray and tightly cover the baking dish.
4. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot and place the baking dish on the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 15 minutes. At the end of the cooking time, use a natural release to depressurize.
5. Meanwhile, make the whipped cream: In a medium bowl, with an electric mixer, beat together the cream and the 1∕2 teaspoon stevia and 1∕4 teaspoon vanilla. Beat on medium-high until soft peaks form (tips curl).
6. Cut the pancake cake into 4 wedges. Serve with whipped cream. If desired, garnish with additional blueberries, lemon zest, and fresh thyme leaves.
Per serving: Calories: 378 • Total Fat: 33 g • Protein: 10 g • Total Carbs: 11 g • Fiber: 4 g • Erythritol: 0 g • Net Carbs: 7 g
OVEN RECIPE
Serves: 4
Active prep time: 5 minutes
Cook time: 20 minutes
INGREDIENTS
4 tablespoons of butter, plus more for pan and top of cake
8 large eggs
8 ounces cream cheese, at room temperature
4 teaspoons of liquid stevia
3 teaspoons baking powder
1/2 cup coconut flour
1 teaspoon vanilla extract
1∕₂ cup blueberries
2 teaspoons fresh thyme leaves
2 teaspoons grated lemon zest
OVEN DIRECTIONS
Preheat the oven to 425°F. Coat a baking pan with butter. I use this pan a lot, but if you want the round shape I have also used this pie dish.
Also for a fun alternative check out these pancake bites I made in an individual brownie pan.
In a food processor (or blender), process the eggs, cream cheese, stevia, baking powder, vanilla extract, grated lemon zest, and coconut flour until thoroughly combined.
Mix in the blueberries and fresh thyme leaves.
Spread out the 4 tablespoons of butter in the prepared pan.
Put the pan in the oven for 2 to 3 minutes to melt the butter. Let the butter bubble, but make sure it doesn’t brown or burn. Remove from the oven.
Pour the batter into the pan.
Bake for about 15 minutes, or until a toothpick in the middle comes out clean.
Place the cake on a cooling rack, and melt a few more tablespoons of butter on top if you wish.
Cut the pancake “cake” into 4 pieces and serve warm.
Serve up with some Choc Zero Syrup.
Per serving: Calories: 502 • Total Fat: 43g • Protein: 18g • Total Carbs: 13g • Fiber: 5g • Net Carbs: 8g
I LOVE berries, if you do too, check out these blueberry and blackberry recipes!
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