Keto Blueberry Biscuits

Start your day off on a high note with these delightful Keto Blueberry Biscuits. Baked in a skillet, they are a symphony of flavors and textures: light, fluffy, and enveloped in a crispy crust that will leave your taste buds singing. These biscuits are perfect for breakfast or as a satisfying snack any time of the day.

Key Ingredients for the Perfect Biscuits

To achieve the ideal consistency and flavor, gather the following ingredients:

Almond Flour: Fine blanched almond flour serves as the foundation of your keto baked goods, providing a rich texture that enhances every bite.
Coconut Flour: A small amount of coconut flour is essential for achieving a light, airy texture in your biscuits.
Protein Powder: This ingredient is crucial for adding lightness and helping the biscuits rise beautifully. For the best results, refer to the “Tips for Success” section.
Sweetener: Opt for an erythritol-based sweetener to keep the biscuit batter low-carb. Avoid allulose, as the high heat can lead to over-browning.
Sour Cream: The secret weapon in these biscuits! Sour cream adds moisture and tenderness without making the batter overly runny. Greek yogurt is a great substitute if you prefer.
Fresh Blueberries: Fresh blueberries are recommended for their vibrant color and flavor. If you only have frozen berries, toss them in a bit of coconut flour to minimize bleeding.
Lemon Juice: The tartness of lemon pairs perfectly with blueberries, enhancing the overall flavor.
Kitchen Staples: You’ll also need eggs, unsalted butter, baking powder, vanilla extract, and a pinch of salt.

Step-by-Step Instructions for Making Keto Blueberry Biscuits

1. Prepare the Dry Ingredients

In a large mixing bowl, combine the following dry ingredients:

1 cup of almond flour
6 tablespoons of coconut flour
⅓ cup of unflavored whey protein powder
¼ cup of erythritol sweetener
2 teaspoons of baking powder
¼ teaspoon of salt

Use a whisk to thoroughly blend these dry components, ensuring there are no lumps.

2. Mix the Wet Ingredients

To the dry mixture, add the following wet ingredients:

⅔ cup of sour cream
3 large eggs
½ teaspoon of vanilla extract

Stir the mixture until it is well combined. If the dough appears too wet, add an additional tablespoon of coconut flour. Next, gently fold in the majority of the blueberries, setting a few aside for topping the biscuits later. Allow the dough to rest for about 5 minutes; this will help the flours absorb moisture and improve the texture.

3. Melt the Butter in Your Skillet

While the dough rests, prepare your baking vessel. Place 1 tablespoon of unsalted butter in a 10-inch ovenproof skillet. Transfer the skillet to the oven to melt the butter, ensuring it gets hot enough to create a nice crust on the biscuits.

4. Shape the Biscuits

Once the butter is melted, remove the skillet from the oven. With floured hands (using coconut flour for a keto-friendly option), scoop the dough and form it into 2-inch balls. Place these balls in the hot skillet, leaving some space between them. Remember to re-flour your hands as needed to prevent sticking. Press any reserved blueberries gently into the tops of the formed biscuits.

5. Bake the Biscuits

Melt the remaining tablespoon of butter and drizzle it over the biscuits in the skillet. Place the skillet in the oven and bake for 20 to 25 minutes. Keep an eye on them; the biscuits should turn golden brown and feel firm to the touch when ready.

6. Cool and Glaze

After baking, remove the skillet from the oven and allow the biscuits to cool for at least 20 minutes. For an added touch of flavor, whisk together the following glaze ingredients:

⅓ cup of powdered sweetener
1 tablespoon of lemon juice

Drizzle this glaze over the cooled biscuits before serving to elevate their sweetness and tanginess.

Pro Tips for Success

Choose the Right Skillet: A 10-inch ovenproof skillet is ideal for this recipe, with cast iron providing the best results. If you lack a cast iron skillet, a 9-inch round baking pan can work, but be aware that baking times may vary with glass or ceramic dishes.
Use the Right Protein Powder: The protein powder is crucial for achieving a light, airy texture. Whey or egg white protein powders are recommended. Avoid collagen, bone broth, or beef protein powders, as they can create a gummy texture and prevent the dough from cooking properly.
Avoid Certain Sweeteners: As mentioned, sweeteners containing allulose should be avoided due to the risk of burning in high heat.
Storage: Once cooled, it’s best to remove the biscuits from the skillet to prevent any metallic flavor from the cast iron from affecting their taste.

Frequently Asked Questions

Can I use other fruits in this recipe?

Yes! Feel free to experiment with raspberries or blackberries for a twist. Strawberries might release too much moisture, making it difficult to cook through. You can also skip the berries altogether and add some lemon zest to the dough for extra flavor.

What is the carbohydrate count in these biscuits?

Each biscuit contains approximately 7.6g of carbohydrates and 3.0g of fiber, resulting in about 4.6g of net carbs.

How should I store leftover biscuits?

Due to their moist and buttery nature, store any leftovers in an airtight container in the refrigerator. Reheat gently in the oven before serving. You can also freeze them for up to two months, just be sure to wrap them tightly to prevent freezer burn.

Sweet and Tender Keto Blueberry Biscuits are the perfect way to brighten your mornings. These delightful biscuits, baked in a skillet, offer a light, fluffy interior and a wonderfully crisp exterior.

Recipe Overview

Course: Breakfast, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 10 biscuits

Nutritional Information

Calories: 153 kcal per biscuit

Ingredients

For the Biscuits:

1 cup almond flour
6 tablespoons coconut flour
⅓ cup unflavored whey protein powder
¼ cup erythritol sweetener (granular)
2 teaspoons baking powder
¼ teaspoon salt
⅔ cup sour cream
3 large eggs
½ teaspoon vanilla extract
¾ cup fresh blueberries
2 tablespoons butter (divided)

Optional Glaze:

⅓ cup powdered sweetener
1 tablespoon lemon juice

Simple Instructions

Preheat your oven to 375ºF.
In a large bowl, whisk together the almond flour, coconut flour, protein powder, erythritol, baking powder, and salt.
Mix in the sour cream, eggs, and vanilla extract until well blended. If the dough seems overly wet, add 1 tablespoon more of coconut flour. Gently fold in most of the blueberries, reserving a few for later. Let the dough rest for 5 minutes.
Meanwhile, place 1 tablespoon of butter in a 10-inch ovenproof skillet and melt it in the oven.
Form the dough into 2-inch balls using floured hands and arrange them in the hot skillet. Press remaining blueberries into the tops.
Drizzle the other tablespoon of melted butter over the biscuits. Bake for 20 to 25 minutes, or until golden brown and firm on top.
Allow to cool for at least 20 minutes before serving.
Optional Glaze: Whisk together powdered sweetener and lemon juice. Drizzle over cooled biscuits.

Nutrition Facts (per serving)

Calories: 153
Calories from Fat: 93
Fat: 10.3g (16% DV)
Carbohydrates: 7.6g (3% DV)
Fiber: 3g (12% DV)
Protein: 8.4g (17% DV)