Tender Keto Blueberry Biscuits will make your mornings sing! Baked in a skillet, these sweet breakfast biscuits are light and fluffy, with a deliciously crusty exterior.
Sometimes I go out on a limb and try something totally different with my keto baking. And as I put the experiment in the oven, I hold my breath a little bit, not knowing what to expect. These Keto Blueberry Biscuits are one such recipe, and I couldn’t be more thrilled with how they turned out!
It’s not that I haven’t made keto biscuits before. In fact, I’ve made more than my share. And making a sweet biscuit really isn’t wildly different from making the savory kind.
But the risk was in the cooking method, baking them in a hot buttered skillet. I am so glad I took that risk and you will be too. I may never make biscuits any other way again!
Why you must try this recipe
I’ve made any number of modifications to my keto biscuit recipe over the years. I’ve used it as the topping for keto chicken pot pie and keto cobbler. And I’ve turned it into the most delectable Keto Strawberry Shortcake. So I know it holds up well to adaptations.
And with all the blueberries we’ve been picking from our own bushes, I started envisioning a sweet blueberry biscuit with a lemon-scented glaze. I researched conventional recipes, as I always do, and noticed that several were baked in a hot buttery skillet.
I approached this with a little trepidation, to be honest. I wanted a light, fluffy texture, and I was afraid the biscuits would just melt together in the hot pan and become one big cake.
And indeed, they did sort of run into each other, but they also maintained enough shape to be distinguishable biscuits. Glorious, sweet keto biscuits with a buttery, crusty exterior and a light and fluffy interior, bursting with fresh blueberries.
I took a bite of one, and with my gob still full, I turned to my husband and said they were the best biscuits I have ever made. And that is why you need to try this recipe as soon as humanly possible.
Ingredients you need:
- Almond flour: Fine blanched almond flour will give you the best texture for all of your keto baked goods.
- Coconut flour: A little coconut flour helps lighten the texture of these sweet biscuits.
- Protein powder: Don’t skip this, as it gives the biscuits a lightness and allows them to rise better. See the Tips for Success for more details.
- Sweetener: I advise using an erythritol based sweetener. Because of the high heat and the hot pan, allulose will make the biscuits darken too much.
- Sour cream: This is the secret ingredient for really tender keto biscuits. It adds moisture without making the batter too liquid. You can also use thick Greek yogurt.
- Fresh blueberries: I recommend fresh berries since frozen tend to bleed blue all over. But if frozen is all you have, make sure to toss them in a little coconut flour before adding to the batter.
- Lemon juice: Lemon and blueberry are always delicious together!
- Kitchen staples: Eggs, butter, baking powder, vanilla extract, and salt.
Step by Step Directions
1. Whisk the dry ingredients: In a large bowl, whisk together the almond flour, coconut flour, protein powder, sweetener, baking powder, and salt.
2. Stir in the wet ingredients: Add the sour cream, eggs, and vanilla extract and stir until well combined. Gently fold in most of the berries, saving a few for the tops of the biscuits. Let the dough rest 5 minutes.
3. Melt the butter: While the dough is resting, place 1 tablespoon of the butter in a 10-inch ovenproof skillet. Place the skillet in the oven to melt the butter.
4. Form the biscuits: Remove the skillet from the oven. Use floured hands to form the dough into 2-inch balls and arrange in the hot skillet (you will need to re-flour your hands a few times. I used coconut flour). Press any remaining blueberries into the tops of the biscuits.
5. Bake until golden: Melt the remaining 1 tablespoon of butter and drizzle over the biscuits. Place the skillet in the oven and bake 20 to 25 minutes, until the biscuits are golden brown and the tops are firm to the touch.
6. Glaze: Remove and let cool at least 20 minutes before serving. Whisk together the powdered sweetener and lemon juice. Drizzle over the cooled biscuits before serving.
Tips for Success
You will need a 10-inch oven-proof skillet for this recipe, and cast iron will give you the best results. Barring that, you can try using a 9 inch round bake pan. If you use a dish made of glass or ceramic, the baking time may change quite a bit.
You really do need protein powder for this recipe to get the light, fluffy texture. I recommend whey or egg white protein powders. Collagen protein, bone broth protein, and beef protein isolate won’t work, as it they will make the dough gummy and it won’t cook through properly.
I do not recommend a sweetener that contains any allulose for the biscuits, as the higher heat and hot skillet will cause them to brown much too quickly. They may even taste burned.
After they have cooled complete, I recommend getting them out of the skillet. Foods tend to take on an iron flavor from cast iron if they sit too long.
Frequently Asked Questions
You could make these sweet biscuits with raspberries or blackberries. Strawberries might release too much moisture and make them tough to cook through. You could also skip the berries and add some lemon zest to the dough.
This sweet keto blueberry biscuits recipe has 7.6g of carbs and 3.0g of fiber per serving. That comes to 4.6g net carbs per biscuit.
These biscuits are incredibly buttery and moist, so you should store any leftovers in the fridge in a covered container. Re-warm them gently in the oven You can also freeze them for up to two months. Wrap them up tightly to avoid freezer burn.
More keto blueberry recipes
- Keto Blueberry Muffins
- Blueberry Keto Scones
- Keto Blueberry Muffin Cookies
- Sweet Keto Blueberry Bread
- Keto Lemon Blueberry Cake
Sweet Keto Blueberry Biscuits
Equipment
Ingredients
Biscuits
- 1 cup (112 g) almond flour
- 6 tbsp (42.61 g) coconut flour
- 1/3 cup (36 g) unflavored whey protein powder
- 1/4 cup (50 g) erythritol sweetener, granular
- 2 tsp baking powder
- 1/4 tsp salt
- 2/3 cup (153.33 g) sour cream
- 3 large eggs
- 1/2 tsp vanilla extract
- 3/4 cup (111 g) fresh blueberries
- 2 tbsp butter, divided
Optional Glaze
- 1/3 cup (63.33 g) powdered sweetener
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 375ºF.
- In a large bowl, whisk together the almond flour, coconut flour, protein powder, sweetener, baking powder, and salt.
- Add the sour cream, eggs, and vanilla extract and stir until well combined. If the dough is very wet, add 1 more tablespoon of coconut flour. Gently fold in most of the berries, saving a few for the tops of the biscuits. Let the dough rest 5 minutes.
- While the dough is resting, place 1 tablespoon of the butter in a 10-inch ovenproof skillet. Place the skillet in the oven to melt the butter.
- Remove the skillet from the oven. Use floured hands to form the dough into 2-inch balls and arrange in the hot skillet (you will need to re-flour your hands a few times. I used coconut flour). Press any remaining blueberries into the tops of the biscuits.
- Melt the remaining 1 tablespoon of butter and drizzle over the biscuits. Place the skillet in the oven and bake 20 to 25 minutes, until the biscuits are golden brown and the tops are firm to the touch.
- Remove and let cool at least 20 minutes.
Optional Glaze
- Whisk together the powdered sweetener and lemon juice. Drizzle over the cooled biscuits before serving.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I made these today and they are so yummy. Tender and sweet but not too sweet. The glaze takes them over the top so don’t skip it. I’ve also made Carolyn’s cheesy biscuits and they are also delicious but I’m thinking of making savory biscuits using this recipe and cooking method eliminating the sweetener and blueberries. The texture of these is so perfect. Thanks, Carolyn.
These were delicious! I’ll definitely make them again. The cast iron skillet made them extra special. I used frozen wild blueberries and rinsed them so they wouldn’t bleed too much color. I didn’t have lemon so I used a tiny bit of orange blossom water in the glaze.
Loved, loved, LOVED! I’ve discovered that I have little ability to eyeball or predict where baking is concerned, so I weighed out ingredients since you provided weight as alternative. Oh, my! I have already shared with all the folks in my family who WILL bake. Thank you!
Glad it worked out!
These are amazing! I’ve been craving fruit since going keto and these hit the spot. I don’t have a skillet so I divided into buttered muffin tins and baked for 15 minutes.
Glad it worked out!
Made first batch after dinner (for breakfast) but next morning had to replace it with 2nd batch bc they were already gone!! so yummy! I use the egg white protein and extra blueberries. thank you!
Great