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.
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.
