Breakfast Casserole is an easy, low-carb morning bake that feels indulgent but stays keto-friendly. This version combines eggs, cream, almond flour, and juicy blueberries with a light almond flavor for a soft, custardy center and slightly golden top. It’s perfect for meal prep, weekend brunch, or a make-ahead breakfast that reheats well.
The texture sits somewhere between a custard and a baked pancake. Eggs and heavy cream create a rich, silky base, while almond flour adds structure without the carbs of traditional flour. Blueberries bring bursts of sweetness, and almond extract enhances the nutty flavor, making every bite taste like a bakery-style breakfast without the sugar overload.
This casserole is very flexible. You can add cream cheese for extra richness, swap blueberries for raspberries, or sprinkle sliced almonds on top for crunch. It also works well as a grab-and-go breakfast because it holds its shape when cooled and can be sliced into squares for easy storage.
Keto Blueberry Almond Breakfast Casserole is ideal for anyone following a low-carb or ketogenic lifestyle who still wants something warm, slightly sweet, and satisfying in the morning. It delivers comfort food texture without the usual carb spike, making it a balanced option for breakfast or even a light dessert.
Ingredients
- 6 large eggs
- 1 cup heavy cream
- 1 cup almond flour
- 1/3 cup erythritol or keto sweetener (adjust to taste)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup fresh or frozen blueberries
- 2 tablespoons melted butter (for greasing or mixing)
- 1/4 teaspoon salt
- Optional: sliced almonds for topping
Instructions
- Preheat oven or air fryer to 325°F (160°C).
- Grease a baking dish or air fryer-safe pan with butter.
- In a large bowl, whisk eggs, heavy cream, vanilla, almond extract, and sweetener until smooth.
- Add almond flour, baking powder, and salt. Mix until combined and slightly thickened.
- Gently fold in blueberries.
- Pour mixture into prepared dish and spread evenly.
- Sprinkle sliced almonds on top if using.
- Bake or air fry for 20–30 minutes, or until set in the center and lightly golden on top.
- Let cool for 5–10 minutes before slicing.
Tips
- If using frozen blueberries, do not thaw to avoid excess moisture.
- For a firmer texture, let the casserole rest longer before cutting.
- Add cream cheese chunks for a richer, cheesecake-like version.
- Do not overmix once blueberries are added to prevent color bleeding.
- Check center doneness with a toothpick—it should come out mostly clean.
- Sweetener can be adjusted depending on how dessert-like you want it.
- Store in the fridge for up to 4 days and reheat in air fryer for best texture.
- Works well as both breakfast and a light keto dessert.
Nutrient Facts
Approximate per serving (1 of 6 slices)
- Calories: 260–320
- Fat: 22–27 g
- Protein: 9–11 g
- Carbohydrates: 6–9 g
- Net Carbs: 3–5 g
- Fiber: 2–3 g
- Sugar: 2–4 g (from blueberries + sweetener)
- Cholesterol: 180–220 mg
- Sodium: 180–260 mg
