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
