Ingredients:-

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 2 tablespoons granulated erythritol or other keto-friendly sweetener
  • 5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh or frozen blueberries

Instructions:-

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the almond flour, coconut flour, erythritol (or your preferred keto sweetener), baking powder, and salt. Mix well to ensure even distribution.
  3. Add the blueberries to the dry ingredients and gently fold them into the flour mixture. Be careful not to crush the blueberries.
  4. Slowly add cold water to the mixture, starting with 1/2 cup and increasing as needed, until the dough comes together. Be cautious not to overmix; just mix until the ingredients are combined.
  5. Turn the dough out onto a clean, floured surface (you can use almond flour or coconut flour for dusting). Gently pat or roll the dough to about 1 inch in thickness.
  6. Use a biscuit cutter to cut out biscuits from the dough. If you don’t have a biscuit cutter, you can use a glass with a floured rim.
  7. Place the biscuits on a baking sheet lined with parchment paper.
  8. Bake in the preheated oven for about 12-15 minutes or until the biscuits are golden brown.
  9. Remove from the oven and let them cool for a few minutes before serving….