Sweet Keto Blueberry Biscuits

Keto Blueberry Biscuits on a piece of white parchment paper with a bowl of blueberries in the background.

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.

Course Breakfast, Snack

Cuisine American

Keyword blueberry biscuits

Prep Time 15

Cook Time 25

Total Time 40

Servings biscuits

Calories 153kcal

Equipment

1 10 inch cast iron skillet

Ingredients

Biscuits

1 cup almond flour
6 tbsp coconut flour
1/3 cup unflavored whey protein powder
1/4 cup erythritol sweetener granular
2 tsp baking powder
1/4 tsp salt
2/3 cup sour cream
3 large eggs
1/2 tsp vanilla extract
3/4 cup fresh blueberries
2 tbsp butter divided

Optional Glaze

1/3 cup powdered sweetener
1 tbsp lemon juice

US Customary - Metric

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

Storage Information: 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.

Nutrition