Easy Grain Free Sugar Free Berry Pancake Muffins (keto friendly!)

I’m obsessed with these pancake muffins and am stoked to share my recipe!  I was desperate for some easy breakfast ideas, I could both meal prep and quickly snag during the week.  Done and done!

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I’ve had a hard time finding a keto friendly muffin that mirrors the density, consistency and “bready” feel of the muffins I used to eat before I ditched grains.  I think that’s why this recipe blew me away – it was as if I was eating the naughty version all over again 🙂

Easy Grain Free Sugar Free Berry Pancake Muffins keto friendly

So, I made it last week and this week because I’m ob-sessed.


I wanted pancakes for breakfast but knew I wasn’t going to be making them before work.  For starters, I suck at making pancakes proper (the stovetop hates me) and I’ve got zero times for all the prep.

Easy Grain Free Sugar Free Berry Pancake Muffins keto friendly

Since I used to make protein pancake muffins for my daughter all the time, I thought I’d take a stab at a little wedding:  I now pronounce you pancake and muffin.  You may kiss the chef.

Easy Grain Free Sugar Free Berry Pancake Muffins keto friendly


There’s not much to whipping these babies up, but I do have a few tips:

Easy Grain Free Sugar Free Berry Pancake Muffins keto friendly

  • Apple cider?  Yes.  It works with the baking soda to help the muffins rise.  Apparently, I’m a food scientist now (pushes $3 drugstore specs up nose in nerd-like fashion)
  • Squish the berries.  I used raspberries and blueberries and squished them in my hand before folding them into the batter.  It helped to flavor the muffins as a whole, rather than only getting a sneak of berry here and there.
  • These parchment cupcake liners are my best friend (I’ve also used these and they are great)- I hate cleaning out muffin tins!
  • Stick it all in a bowl and cross your fingers.  This is terrible advice and a baker would hate me for it.  But, while many recipes have multiple steps, I have the best luck when I stick it all in the bowl and use a spatula to mix it up.

Easy Grain Free Sugar Free Berry Pancake Muffins keto friendly

  • Use a cookie scooper!.  Another baking bestie (I like this one).  I added two scoops to each tin and yielded 12 large muffins.
  • Don’t over sweeten.  Considering there are only 3 tablespoons of sweetener in this, you might be tempted to add more.  Don’t.  They are sweet and subtle and magical.  No need to add anything more!  And, if you do – drizzle with some sugar-free syrup 🙂
  • Skip the salt.  I’ve made this two ways.  With and without a little salt.   While I typically find myself needing more salt in my keto sweets recipes, this time around it was a bit too much for me.  Try it both ways and tell me whatcha’ think.  Either way, they taste great.

Easy Grain Free Sugar Free Berry Pancake Muffins keto friendly

You can meal prep these at the beginning of the week. I store them in an airtight container in the fridge and pop em’ in the micro for like 10 seconds.  A little grass-fed butter and a side of bacon doesn’t hurt 🙂


The recipe is below!  I bet these would be great with stevia-sweetened chocolate chips. OMG.  Gotta go do that right now.  Mkay, bye.

Print Recipe
Easy Grain Free Sugar Free Berry Pancake Muffins
These keto friendly berry pancake muffins are easy to make, grain free, sugar-free and perfect for meal prep.
  1. Preheat oven to 350 degrees and line muffin tin with parchment liners. You can also grease your pan, but grain free / sugar free desserts tend to stick.
  2. Add all of the wet ingredients into a large bowl (cream cheese, melted butter, eggs, vanilla and ACV). Mix together well until combined.
  3. Add all of the dry ingredients to the wet (erythritol, almond flour, baking soda and salt (optional, especially if using salted buttter. Mix together until well combined.
  4. Squish the raspberries in your hands (or using another squishing method) and drop them into the mix. Do the same for the blueberries and mix together until well combined.
  5. Evenly fill the muffin liners with the batter (I use a cookie scoop which yields about 2 scoops per muffin).
  6. Bake for 15-18 minutes until a toothpick inserted in the muffin comes out clean. Let cool and enjoy! MEAL PREP TIP: Store in airtight container in fridge for 3-5 days. Pop in microwave for 5-10 seconds, add a little butter and enjoy a quick breakfast!
Recipe Notes


SERVING SIZE: 1 muffin

MACROS:  141 calories | 11.5 g fat | 5.4 g protein | 3 g net carbs

Nutritional Info Disclaimer:  I am not a medical or nutritional professional.  I provide nutritional information for my recipes as a courtesy based upon the ingredients I'm using.  I encourage you to find a nutritional calculator you like best and calculate individual nutrition info based upon the ingredients you are using.  All carb counts are based upon total carbs unless otherwise noted.

Check out my other keto friendly recipes before ya go!


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*DISCLAIMER:  This post is a combination of my personal insights, opinions and thoughts on various topics and products and may contain affiliate or referral links.  I earn a small commission if you make a purchase through my links, which helps me continue on this fabulous journey of blogging!  Full disclaimers avail. here

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