These Keto Blueberry Biscuits are a genuinely satisfying breakfast option — guilt-free, sugar-free, and packed with flavor, antioxidants, and a boost of protein. Whether the goal is following keto, avoiding gluten, or just finding a healthier breakfast alternative, these biscuits are built to become a regular in the morning rotation.
Almond flour and coconut flour form the base here, keeping the biscuits low-carb and gluten-free, while fresh or frozen blueberries add a burst of flavor along with antioxidants. A sugar substitute keeps the whole thing sugar-free, and a sugar-free lemon glaze on top adds a tangy, refreshing finish.
Why Choose Keto Blueberry Biscuits
Low-carb and keto-friendly. These biscuits are built for a ketogenic diet, which focuses on reducing carbohydrates and increasing healthy fats. Almond flour and coconut flour keep the carb content low while still delivering the texture and flavor of a traditional biscuit.
Gluten-free. Almond and coconut flours are naturally gluten-free, making these a solid alternative for anyone avoiding gluten due to allergies or sensitivities.
High in protein. With 6 grams of protein per serving, these biscuits help with staying fuller for longer and provide steady energy through the day.
Packed with antioxidants. Blueberries are rich in antioxidants, which support overall health and help fight inflammation — a genuinely useful nutrient boost baked right into breakfast.
Perfect for breakfast or a snack. These work well as-is or drizzled with the lemon glaze for extra sweetness, and hold up just as well as an afternoon snack.
Customizable. Other berries like raspberries or blackberries can be swapped in for a different flavor profile, and vanilla extract can replace the lemon extract for a more subtle flavor.
The Key Ingredients
Almond flour is a keto baking staple — low in carbs, high in healthy fats, and naturally gluten-free, with a slightly nutty flavor that adds depth to the biscuits.
Coconut flour is another low-carb, gluten-free option that adds subtle sweetness. It’s highly absorbent, so less of it is needed compared to other flours, and here it balances the almond flour while contributing to the texture.
Sugar substitute (like erythritol, monk fruit sweetener, or stevia) keeps the recipe sugar-free while still providing sweetness.
Full-fat sour cream adds richness and moisture, keeping the biscuits tender and soft while balancing the flavors with a slightly tangy note that complements the blueberries.
Eggs act as the binding agent, providing structure along with protein and moisture.
Unsalted melted butter adds a rich, indulgent flavor and helps create a tender crumb, while contributing to the overall fat content that matters for a keto diet.
Baking powder is the leavening agent, helping the biscuits rise and stay light and fluffy.
Lemon extract gives the biscuits a subtle citrus note that pairs beautifully with the blueberries, adding brightness.
Blueberries — fresh or frozen — are the star, providing sweetness, antioxidants, and beautiful color throughout the biscuits.
Mise en Place
For the Biscuits:
- 6 ounces fresh or frozen blueberries
- 1½ cups finely milled almond flour
- ½ cup coconut flour
- ¼ cup granulated sugar substitute
- ½ cup full-fat sour cream
- 4 tablespoons unsalted melted butter
- 3 large eggs
- 1½ teaspoons baking powder
- ¼ teaspoon sea salt
- ½ teaspoon lemon extract
For the Lemon Icing:
- ½ cup confectioners’ sugar substitute
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon extract
- 1–2 tablespoons heavy whipping cream
Workflow: How It Comes Together
- Preheat the oven and prepare the pan.
- Mix the butter, sweetener, extract, and eggs.
- Add the sour cream.
- Combine the dry ingredients and fold into the wet.
- Fold in the blueberries.
- Scoop and bake.
- Cool and drizzle with lemon icing.
Step 1: Preheat the Oven
Preheat the oven to 375°F (190°C) and grease a 9-inch cast-iron skillet, or line a small baking sheet with parchment paper for easy cleanup.
Step 2: Prepare the Butter Mixture
In a medium bowl, melt the butter and let it cool. Once cooled, add the sugar substitute, lemon extract, and eggs, using an electric mixer to combine until smooth and well-blended.
Step 3: Mix the Wet Ingredients
Add the sour cream to the butter mixture and continue mixing until fully combined.
Step 4: Combine the Dry Ingredients
In a separate bowl, mix together the almond flour, coconut flour, baking powder, and sea salt. Gradually add this dry mixture to the wet ingredients, stirring until fully incorporated.
Step 5: Add the Blueberries
Gently fold in the blueberries. If using frozen blueberries, there’s no need to thaw them first — they can go straight into the batter.
Step 6: Scoop and Shape the Biscuits
Use a spoon to drop large spoonfuls of the batter onto the prepared skillet or baking sheet. This recipe yields 5 large biscuits, or 10 smaller ones for bite-sized treats.
Step 7: Bake
Bake for 20–25 minutes for large biscuits, or 18–22 minutes for smaller ones. The biscuits are done when golden brown on top and a toothpick inserted into the center comes out clean.
Step 8: Cool
Let the biscuits cool for 5–7 minutes before drizzling with the lemon icing.
Step 9: Make the Lemon Icing
In a small bowl, whisk together the confectioners’ sugar substitute, lemon juice, lemon extract, and heavy whipping cream. Drizzle over the slightly cooled biscuits.
Step 10: Serve
Serve warm or at room temperature and enjoy the burst of lemon flavor against the blueberries.
Storage Tips
Store the biscuits in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 weeks, then reheat in the oven for a few minutes before serving.
Why Almond Flour and Coconut Flour Work Together
Neither almond flour nor coconut flour behaves quite like traditional wheat flour on its own, which is part of why this recipe uses both rather than just one. Almond flour brings moisture and a tender crumb but doesn’t have much structure-building capacity on its own. Coconut flour, on the other hand, is extremely absorbent and can dry out a bake quickly if used alone or in too high a quantity. Combining the two lets coconut flour help firm up the structure while almond flour keeps the texture soft, striking a balance that neither flour manages by itself.
Getting the Texture Right
Since coconut flour absorbs so much liquid, this batter will look and feel different from a standard wheat-based biscuit dough — thicker and stickier rather than smoothly scoopable. That’s expected, and it’s part of why the batter gets dropped onto the pan in spoonfuls rather than rolled or cut like a traditional biscuit. Resisting the urge to add extra liquid to loosen the batter is worth doing, since the moisture balance here is already calibrated for the coconut flour’s absorbency, and thinning it out can affect how well the biscuits hold their shape while baking.
Simple Keto Blueberry Biscuits
Description: Low-carb, gluten-free blueberry biscuits made with almond and coconut flour, finished with a sugar-free lemon icing — a satisfying breakfast or snack with 6 grams of protein per serving.
Ingredients:
For the Biscuits:
- 6 ounces fresh or frozen blueberries
- 1½ cups finely milled almond flour
- ½ cup coconut flour
- ¼ cup granulated sugar substitute
- ½ cup full-fat sour cream
- 4 tablespoons unsalted melted butter
- 3 large eggs
- 1½ teaspoons baking powder
- ¼ teaspoon sea salt
- ½ teaspoon lemon extract
For the Lemon Icing:
- ½ cup confectioners’ sugar substitute
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon extract
- 1–2 tablespoons heavy whipping cream
Instructions:
- Preheat the oven to 375°F (190°C) and grease a 9-inch cast-iron skillet, or line a baking sheet with parchment paper.
- Melt the butter and let cool, then mix with the sugar substitute, lemon extract, and eggs until smooth.
- Add the sour cream and mix until combined.
- In a separate bowl, mix the almond flour, coconut flour, baking powder, and sea salt. Gradually stir into the wet ingredients.
- Gently fold in the blueberries (no need to thaw if frozen).
- Drop large spoonfuls of batter onto the prepared skillet or sheet to form 5 large biscuits or 10 smaller ones.
- Bake for 20–25 minutes (large) or 18–22 minutes (smaller), until golden brown and a toothpick comes out clean.
- Cool for 5–7 minutes.
- Whisk together the icing ingredients and drizzle over the cooled biscuits.
- Serve warm or at room temperature.
Notes:
- Frozen blueberries can go straight into the batter without thawing.
- Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 weeks; reheat in the oven before serving.
- Other berries like raspberries or blackberries can be substituted for variety.
Nutrition Information (per serving):
- Calories: 203
- Total 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
Medical Disclaimer: This content is provided for general informational and educational purposes only and is not intended as, and should not be substituted for, professional nutritional, dietary, or medical advice. Individuals with tree nut allergies, egg allergies, dairy sensitivities, diabetes, or other dietary restrictions or health conditions should consult a qualified healthcare provider or registered dietitian before preparing or consuming this recipe. Sugar substitutes may cause digestive discomfort in some individuals when consumed in large amounts. Nutritional values are estimates and may vary based on specific ingredients and brands used. The creator of this content assumes no liability for any adverse effects resulting from the preparation or consumption of this recipe.
