Are you ready to embark on a journey of tantalizing flavors and guilt-free indulgence Look no further than these delectable keto blueberry biscuits! Bursting with fresh blueberries and adorned with a heavenly sugar-free lemon glaze, these biscuits redefine the meaning of divine indulgence.

Ingredients Needed:

Fresh or frozen blueberries (no thawing required if using frozen)

Almond flour, finely milled to perfection

Coconut flour, adding a touch of tropical essence

Granulated sugar substitute, keeping it sweet sans the guilt

Confectioner’s sugar substitute, for that perfect glaze

Eggs, bringing richness and structure to the mix

Sour cream, for a creamy texture and subtle tanginess

Melted butter, infusing richness and flavor into every bite

Cast-iron skillet or parchment-lined baking sheet, your trusty vessels for baking perfection

How to make these Keto Blueberry Biscuits

Creating these keto-friendly blueberry drop biscuits is a breeze!

Begin by melting your butter and allowing it to cool slightly. Then, in a large bowl, combine the butter, eggs, and sugar substitute.

To this velvety mixture, add the sour cream, lemon extract, and lemon zest, infusing each spoonful with citrusy delight. Incorporate all dry ingredients into the same bowl, ensuring a harmonious blend of flavors and textures.

Finally, gently fold in the vibrant blueberries, their burst of freshness promising a delightful surprise in every bite.

Depending on your preference, use a spoon to drop the batter onto your greased cast-iron skillet or parchment-lined baking sheet, forming either large or small biscuits.

Bake these delights to golden perfection, savoring the aroma as it fills your kitchen with anticipation.

Keto Blueberry Biscuits

Recipe by Cookingpoint.net

5.0 from 2 votes

Servings

10

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

203

kcal

Total time

40

minutes

The Effortlessly Elegant Recipe.

Ingredients

• 6 ounces of fresh or frozen blueberries

• 1 ½ cups of finely milled almond flour

• ½ cup of coconut flour

• 14 cup of granulated sugar substitute

• ½ cup of full-fat sour cream

• 4 tablespoons of unsalted melted butter

• 3 eggs, at room temperature

• 1 ½ teaspoons of baking powder

• ¼ teaspoon of sea salt

• 12 teaspoon of lemon extract
• Keto Lemon Icing:

• 12 cup of confectioners’ sugar substitute

• 2 tablespoons of fresh lemon juice

• 12 teaspoon of lemon extract

• 1-2 tablespoons of heavy whipping cream

Directions

• Preheat your oven to 375 degrees Fahrenheit.
• Grease a 9-inch cast-iron skillet with butter or line a small baking sheet with parchment paper.
• Melt the butter and set it aside to cool.
• Using an electric mixer, blend the sugar substitute, cooled melted butter, lemon extract, and eggs until well combined.
• Incorporate the sour cream into the mixture, ensuring thorough incorporation.
• Add the dry ingredients (almond flour, coconut flour, baking powder, and salt) to the mixture, stirring until a cohesive dough form.
• Gently fold in the fresh or frozen blueberries, ensuring even distribution throughout the dough.
• Drop spoonfuls of the batter onto the skillet or baking sheet, shaping either large or small biscuits as desired.
• Bake for 18-25 minutes (for small biscuits) or 20-25 minutes (for large biscuits) until golden brown and a toothpick inserted comes out clean.
• Allow the biscuits to cool for 5-7 minutes before drizzling with the luscious lemon icing.
• Keto Lemon Icing
  In a small bowl, combine the confectioners’ sugar substitute, fresh lemon juice, lemon extract, and heavy whipping cream until smooth and velvety.
  Drizzle the lemon icing over the slightly cooled biscuits, allowing it to cascade in tantalizing rivulets.

Notes

• Store your keto blueberry biscuits in the refrigerator for up to 5 days or freeze for up to 3 weeks, ensuring lasting enjoyment.

Nutrition Facts

• Calories: 203kcal
• Carbohydrates: 6.7g
• Protein: 6g
• Fat: 17g
• Cholesterol: 68mg
• Sodium: 66mg
• Fiber: 3.2g
• Sugar: 1g