keto blueberry biscuits

keto blueberry biscuits


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


1. Preheat the Oven:

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

2. Mix Dry Ingredients:

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

3. 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.

4. 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.

5. Fold in Blueberries:

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

6. 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.

7. Bake:

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

8. 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.

9. Cool and Enjoy:

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