These Keto Blueberry Biscuits are so delicious that just thinking about them will have your mouth watering! With blueberries, a subtly sweet biscuit filled and topped with a sweet, sugar-free lemon glaze.
With virtually no prep work, they are easy and quick to make. These are sure to be your new go-to keto breakfast!
These are not only sugar-free, gluten-free, and low carb but they have 6g of protein and are also full of antioxidants making them the true breakfast of champions!
Just a few blueberries go a long way in these sugar-free biscuits since blueberries pack a lot of flavor and nutrition!
Ingredients
Keto Blueberry Biscuits
- 6 ounces fresh or frozen blueberries
- 1 ½ cups of almond flour(finely milled)
- 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 teaspoon 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 Raspberry Scones
- Pre-heat oven to 375 degrees.
- With, grease butter a cast-iron(9-inch) skillet, or with parchment paper, line a small baking sheet.
- Melt the butter and to cool, put it aside.
- Combine the sugar substitute, eggs, lemon extract, and cooled melted butter using an electric mixer.
- Put sour cream and combine well.
- Next, (salt, coconut flour, baking powder, and the almond flour)add the dry ingredients, then stir until it gets fully combined.
- Lastly, fold in the fresh/frozen blueberries. Note that there is no need to defrost if using frozen blueberries.
- By large spoonfuls, drop the batter onto the skillet/baking sheet. The recipe makes FIVE biscuits(large) that are considered TEN servings or bake for 18-22 minutes, you can make TEN small biscuits.
- Bake for 20-25 minutes if making the FIVE biscuits(large), until an inserted toothpick comes out clean.
- For FIVE to SEVEN minutes, allow your biscuits to cool before on top, you drizzle the lemon icing.
Keto Lemon Icing
- Combine the heavy whipping cream, lemon juice, lemon extract, and the confectioners’ sugar substitute in a small bowl. Over slightly cooled biscuits, drizzle.
Enjoy!
Notes
- This recipe will make FIVE biscuits(large) that are best considered or shared TWO servings each. You can opt to make TEN small biscuits and instead, bake for 18- 22 minutes.
- For up to FIVE days, store your keto blueberry biscuits in the refrigerator/freeze for up to THREE weeks.
Nutrition Information:
YIELD: 10
SERVING SIZE: 1
Amount 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
