Posted by These keto blueberry biscuits are slightly sweet, sugar-free drop biscuits. They are low carb, gluten-free, sugar-free and also full of antioxidants, and have 6g of protein making them the true breakfast of champions! It’s a subtly sweet biscuit filled with blueberries and topped with a sugar-free, lemon glaze!
Duration :
Ingredients
Keto Blueberry Biscuits
- 6 ounces fresh or frozen blueberries
- 1 ½ cups of finely milled almond flour
- ½ cup of coconut flour
- 1/4 cup of granulated sugar substitute
- ½ cup of full-fat sour cream
- 4 tablespoons of unsalted melted butter
- 3 eggs
- 1 ½ teaspoons of baking powder
- ¼ teaspoon of sea salt
- 1/2 teaspoon of lemon extract
Keto Lemon Icing
- 1/2 cup of confectioners’ sugar substitute
- 2 tablespoons of fresh lemon juice
- 1/2 teaspoon of lemon extract
- 1-2 tablespoons of heavy whipping cream
Instructions
Keto Blueberry Biscuits
- Pre-heat oven to 375 degrees
- Grease with butter a 9-inch cast-iron skillet or line a small baking sheet with parchment paper.
- Melt the butter and set aside to cool.
- Using an electric mixer combine the sugar substitute, cooled melted butter, lemon extract, and the eggs.
- Add the sour cream and combine well.
- Next add the dry ingredients (the almond flour, coconut flour, baking powder, and salt) then stir until fully combined.
- Lastly, fold in the fresh or frozen blueberries. Note that if using frozen blueberries there is no need to defrost.
- Drop the batter by large spoonfuls to the skillet or baking sheet. The recipe makes 5 large biscuits that are considered 10 servings or you can make 10 small biscuits and bake for 18-22 minutes.
- If making the 5 large biscuits, bake for 20-25 minutes or until an inserted toothpick comes out clean.
- Allow your biscuits to cool for 5 to 7 minutes before you drizzle the lemon icing on top.
Keto Lemon Icing
- In a small bowl, combine the confectioners’ sugar substitute, lemon juice, lemon extract, and the heavy whipping cream. Drizzle over slightly cooled biscuits and enjoy!
Notes
This recipe will make 5 large biscuits that are best shared or considered 2 servings each. You can opt to make 10 small biscuits and bake for 18- 22 minutes instead.
Store your keto blueberry biscuits in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Nutrition Information:
YIELD:10
SERVING SIZE:1
Amount Per Serving: CALORIES: 203TOTAL FAT: 17.1g SATURATED FAT: 5.9g CHOLESTEROL: 68mg SODIUM: 66mg CARBOHYDRATES: 6.7g NET CARBOHYDRATES: 3.5g FIBER: 3.2g SUGAR: 1g PROTEIN: 6g
