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Keto Mixed Berry Skillet Pancake

Certainly Keto
This skillet pancake can be enjoyed for breakfast or for a quick dinner. It is yummy any time of day.
5 from 1 vote
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast or Dinner
Cuisine American
Servings 8 Slices
Calories 112 kcal


  • 2 Tbsp unsalted butter
  • ¼ cup heavy cream
  • ¼ cup greek yogurt lowest carb that you can find, the one I used was around 2 grams carbs for 1/4 cup
  • 3 eggs
  • 1 ¼ cup almond flour
  • 3 Tbsp unflavored protein powder
  • 1/2 Tbsp psyllium husk
  • 1 tsp baking powder
  • 3 Tbsp erythritol
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 cup mixed berries fresh or frozen


  • Pre-heat oven to 450°F.
  • Put butter in a pan and let the butter melt, coating the bottom. Make sure it is a deep pan that can go into the oven. If you don't have one you could transfer the fruit over to a casserole dish before adding in the pancake mixture.
  • Add fruit and cook until soft.
  • in a medium bowl mix together heavy cream, greek yogurt, and eggs until well incorporated.
  • In a separate bowl, mix together all the dry ingredients until combined.
  • Add dry ingredients to the wet ingredients and mix well with a wooden spoon.
  • Add vanilla and mix in.
  • When the fruit is cooked and softened, mash down any big strawberries so the fruit is more uniform in size.
  • Pour the pancake mixture over the fruit in the same pan you cooked the fruit in or transfer the fruit to a casserole dish and then pour the pancake mixture over fruit.
  • Bake for 13-15 minutes or until toothpick comes out clean in the center and it is golden brown on top.
  • Let cool for a few minutes before serving.
  • Cut and serve with whipped cream or powdered erythritol (optional).
Nutrition Facts
Keto Mixed Berry Skillet Pancake
Amount Per Serving (1 slice)
Calories 112 Calories from Fat 72
% Daily Value*
Fat 8g 12%
Carbohydrates 3g 1%
Fiber 1g 4%
Sugar 2g 2%
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.
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