Blueberry Pancake Casserole with Blueberry Syrup | Keto, Gluten Free
Add this super easy, low carb blueberry pancake casserole to your morning line-up for a delicious keto meal that everyone will love. The leftovers (if there are any) reheat really well making it a great meal prep staple as well!
Preheat the oven to 350 degrees F and grease an 8x8 baking dish with butter or nonstick spray.
In a blender, combine the eggs, water, vanilla, cream cheese, coconut flour, protein powder, and baking powder. Blend until smooth, then pour into prepared dish and spread into an even layer.
Sprinkle the blueberries on top of the batter. Bake in preheated oven for 25-30 minutes or until it is just turning brown and a toothpick inserted into the center comes out clean.
While the pancake casserole is baking, make the syrup. Combine the maple syrup and the blueberries in a small saucepan and place over medium heat. Simmer until the blueberries burst, stirring frequently. Remove from heat and set aside until ready to serve.
When the casserole is finished, serve topped with confectioners erythritol and syrup if desired.