Introduction: Start your day on a delicious note with our Keto Blueberry Biscuits recipe. These mouthwatering biscuits are not only low in carbs but also bursting with flavor, thanks to the addition of fresh or frozen blueberries. Made with almond and coconut flour, these biscuits are perfect for anyone following a ketogenic or low-carb lifestyle. Whether enjoyed for breakfast with a cup of coffee or as a satisfying snack, these biscuits are sure to become a favorite in your kitchen.

Ingredients: Prepare to indulge in guilt-free goodness with the following ingredients:

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup powdered erythritol or your preferred low-carb sweetener
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small cubes
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh or frozen blueberries

Step-by-Step Instructions:

  1. Preheat the Oven:
    • Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
  2. Mix Dry Ingredients:
    • In a large bowl, whisk together almond flour, coconut flour, powdered erythritol, baking powder, and salt until well combined.
  3. Cut in Butter:
    • Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs.
  4. Add Wet Ingredients:
    • In a separate bowl, whisk together the eggs and vanilla extract until smooth.
    • Pour the egg mixture into the dry ingredients and stir until just combined, being careful not to overmix.
  5. Fold in Blueberries:
    • Gently fold in the blueberries into the biscuit dough, ensuring they are evenly distributed.
  6. Form Biscuits:
    • Using a cookie scoop or your hands, scoop portions of the dough onto the prepared baking sheet, shaping them into biscuits.
  7. Bake:
    • Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the edges of the biscuits are golden brown.
  8. Make Glaze (Optional):
    • If desired, prepare the glaze by mixing powdered erythritol, unsweetened almond milk, and vanilla extract until smooth. Drizzle the glaze over the cooled biscuits.
  9. Cool and Enjoy:
    • Allow the biscuits to cool for a few minutes before serving. These biscuits are best enjoyed warm, straight from the oven, with a pat of butter or a dollop of sugar-free jam.

Useful Tips:

  • Storage: Store any leftover biscuits in an airtight container at room temperature for up to three days, or freeze for longer storage.
  • Customization: Feel free to customize these biscuits by adding your favorite low-carb mix-ins, such as chopped nuts or dark chocolate chips.
  • Serving Suggestions: Enjoy these biscuits on their own, or pair them with your favorite keto-friendly spreads for a satisfying breakfast or snack option.

Conclusion: With our Keto Blueberry Biscuits recipe, you can enjoy all the deliciousness of traditional biscuits without the guilt. Made with wholesome ingredients and bursting with flavor, these biscuits are perfect for anyone looking to indulge in a low-carb treat. Whether enjoyed fresh out of the oven or stored for later enjoyment, these biscuits are sure to become a staple in your keto kitchen. Try making them today and treat yourself to a delightful and satisfying treat that’s both delicious and nutritious.

keto blueberry biscuits

keto blueberry biscuits
Ingredients:

For the Biscuits:

2 cups almond flour
1/4 cup coconut flour
1/4 cup powdered erythritol or your preferred low-carb sweetener
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes
2 large eggs
1 teaspoon vanilla extract
1/2 cup fresh or frozen blueberries
For the Glaze (optional):

1/4 cup powdered erythritol
1-2 tablespoons unsweetened almond milk
1/4 teaspoon vanilla extract
Instructions:

  1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

  1. Mix Dry Ingredients:

In a large bowl, whisk together almond flour, coconut flour, powdered erythritol, baking powder, and salt.

  1. Cut in Butter:

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.

  1. Add Wet Ingredients:

In a separate bowl, whisk together the eggs and vanilla extract.
Add the egg mixture to the dry ingredients and stir until just combined.

  1. Fold in Blueberries:

Gently fold in the blueberries, being careful not to crush them.

  1. Form Biscuits:

Scoop portions of the dough onto the prepared baking sheet, forming biscuits. You can use a cookie scoop or shape them with your hands.

  1. Bake:

Bake in the preheated oven for 15-18 minutes or until the edges are golden brown.

  1. Make Glaze (Optional):

If you want to add a glaze, mix powdered erythritol, almond milk, and vanilla extract until smooth. Drizzle over the biscuits after they’ve cooled slightly.

  1. Cool and Enjoy:

Allow the biscuits to cool for a few minutes before serving. They are best enjoyed warm.