Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons melted butter
  • 1/2 cup unsweetened almond milk
  • 2 tablespoons sweetener, ((Keto approved))
  • 1 teaspoon pure vanilla extract
  • 1-3/4 cups almond flour
  • 1 teaspoon baking soda
  • pinch of salt
  • 3 eggs
  • 1/3 cup fresh blueberries
  • 2 tablespoons sugar free mini chocolate chips

Instruction

  • Preheat oven to 350F.
  • Grease 2 (12-cup) mini muffin pans with cooking spray and set aside. If you have a 24-cup mini muffin pan, use that.
  • In a blender combine butter, almond milk, sweetener, vanilla, almond flour, baking soda, and salt; pulse several times until well blended.
  • Add eggs and process for 1 minute, or until batter is thoroughly incorporated.
  • Pour the batter into previously prepared muffin pan.
  • Add toppings to each muffin.
  • Bake for 13 to 15 minutes, or until a toothpick inserted in the center of the pancake bites comes out clean.
  • Cool for 5 minutes, then invert pancake bites onto a wire rack to cool. If sticking to the pan, run a butter knife along the outer edges of the muffins to loosen them. 
  • Serve warm or cold.