Sweet Blueberry Biscuits
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated erythritol or any keto-friendly sweetener of your choice
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, cold and cubed
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 cup fresh blueberries or frozen blueberries (thawed and patted dry)
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat.
- In a large mixing bowl, combine the almond flour, coconut flour, erythritol (or sweetener), baking powder, and salt. Mix them well.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the dry mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, almond milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms. It will be slightly sticky.
- Gently fold in the blueberries. Be careful not to overmix as it can crush the blueberries.
- Turn the dough out onto a clean surface dusted with almond flour. Pat it into a 1-inch thick rectangle.
- Use a round biscuit cutter to cut out biscuits. You can reroll the dough and cut more biscuits until you’ve used it all.
- Place the biscuits onto the prepared baking sheet.
- Bake in the preheated oven for about 15-20 minutes or until they’re golden brown on the outside and cooked through. The baking time may vary, so keep an eye on them.
- Allow the biscuits to cool on a wire rack before serving.
