Keto Blueberry Biscuits – Easy, Low-Carb, and Delicious

Introduction

Warm, soft biscuits bursting with blueberries are a comfort many people miss on a keto diet. Thankfully, you don’t have to give them up. These Keto Blueberry Biscuits are the perfect solution. They are light, flavorful, and low in carbs—ideal for anyone looking to enjoy baked goods without breaking their diet.

This recipe uses a mix of almond flour and coconut flour to create a biscuit that’s soft inside and slightly crisp on the outside. Fresh or frozen blueberries add natural sweetness, while a hint of vanilla and optional lemon zest brighten the flavor. Whether you serve them for breakfast or as an afternoon snack, these biscuits are sure to satisfy.

Why You’ll Love These Keto Blueberry Biscuits

These biscuits are great for anyone on a low-carb or gluten-free diet. Not only are they simple to make, but they also fit into most keto meal plans. Here’s why they stand out:

• They’re made with wholesome, keto-friendly ingredients.

• Each biscuit has just 4g net carbs.

• You can prepare and bake them in under 30 minutes.

• They store well, so you can enjoy them anytime.

Ingredients

For 4 biscuits:

• 1 cup almond flour

• 2 tablespoons coconut flour

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 2 tablespoons powdered erythritol or monk fruit sweetener

• 1/4 cup unsalted butter, cold and cubed

• 1 large egg

• 2 tablespoons heavy cream

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon lemon zest (optional)

• 1/3 cup fresh or frozen blueberries

Optional glaze:

• 1/4 cup powdered erythritol

• 1 tablespoon lemon juice or cream

Step-by-Step Instructions

Step 1: Preheat and Prepare

First, preheat your oven to 350°F (175°C). Then, line a baking sheet with parchment paper to prevent sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together almond flour, coconut flour, baking soda, salt, and sweetener. Mixing the dry ingredients first helps distribute them evenly.

Step 3: Cut in the Butter

Add the cold, cubed butter to the dry mix. Use a fork or pastry cutter to blend until the mixture looks like small crumbs. This step makes the biscuits flaky.

Step 4: Combine Wet Ingredients

In a small bowl, beat the egg. Add heavy cream, vanilla extract, and lemon zest. Stir well to combine.

Step 5: Make the Dough

Pour the wet ingredients into the dry mixture. Stir until a dough forms. After that, gently fold in the blueberries. If you’re using frozen ones, don’t thaw them—they’ll hold their shape better.

Step 6: Shape and Bake

Scoop the dough into four equal portions and place them on the baking sheet. Shape into rounds with your hands or a spoon. Then, bake for 18–22 minutes, or until golden brown.

Step 7: Glaze and Serve

Let the biscuits cool slightly. If you want a glaze, mix the sweetener with lemon juice or cream and drizzle it over the biscuits before serving.

Nutrition Facts (Per Biscuit)

• Calories: 220

• Fat: 18g

• Saturated Fat: 6g

• Carbohydrates: 8g

• Fiber: 4g

• Net Carbs: 4g

• Protein: 6g

• Sugar: 2g

• Cholesterol: 55mg

• Sodium: 170mg

Storage Tips

To keep your biscuits fresh:

• Refrigerate: Store in an airtight container for up to 5 days.

• Freeze: Wrap individually and freeze for up to 2 months.

• Reheat: Warm in a toaster oven or microwave for 20 seconds.

Easy Variations

These biscuits are very flexible. You can:

• Change the berries: Use raspberries or strawberries for a new twist.

• Add spices: Try cinnamon or nutmeg for extra warmth.

• Make it dairy-free: Use coconut oil instead of butter and almond milk instead of cream.

• Add crunch: Sprinkle with chopped nuts before baking.

• Turn into muffins: Spoon the dough into muffin tins and bake for a bit longer.

When to Serve Keto Blueberry Biscuits

These biscuits are great for many occasions:

• As a quick breakfast with coffee

• Packed into lunchboxes

• Served warm with butter or keto jam

• Paired with eggs and bacon

• As a light dessert after dinner

Because they’re not too sweet, you can enjoy them any time of day.

Common Questions

Can I use just almond flour?
Yes, but your biscuits may be softer. Coconut flour helps firm up the texture.

Can I double the recipe?
Absolutely. Just double all ingredients and follow the same steps.

Are they good for diabetics?
Yes, as long as you use sugar-free sweeteners and control portions. Always check with a doctor for personalized advice.

What sweeteners work best?
Powdered erythritol, monk fruit blend, or allulose are ideal. Granulated versions may cause a gritty texture.

Can I make them egg-free?
You can try using a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), though the texture might be slightly different.

Why This Recipe Works for Keto

Keto Blueberry Biscuits are high in fat and low in carbs. They’re made without grains or added sugar, which makes them ideal for anyone on a keto diet. Additionally, the mix of fiber and healthy fats helps you feel full and keeps blood sugar stable.

Final Thoughts

If you’ve been searching for a keto-friendly baked treat that’s simple, tasty, and satisfying, look no further than these Keto Blueberry Biscuits. With just a few ingredients and under 30 minutes of time, you can make biscuits that rival traditional ones in taste and texture. Plus, they’re easy to change up depending on your mood or pantry.

So next time you’re craving something warm and comforting, give this recipe a try. It may just become your new favorite way to start the day—or end it.

Keto Blueberry Biscuits – Easy, Low-Carb, and Delicious

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• Author: Helen Bittner
• Total Time: 30minutes
• Yield: 4 biscuits 1x
• Diet: Gluten Free

Print Recipe

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Description

These Keto Blueberry Biscuits are soft, buttery, and bursting with fresh blueberries. Made with almond and coconut flour, they’re low-carb, gluten-free, and perfect for breakfast or snacking on a keto diet.

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Ingredients

Scale 1x2x3x

– 1 cup almond flour

• 2 tbsp coconut flour

• 1/4 tsp baking soda

• 1/4 tsp salt

• 2 tbsp powdered erythritol or monk fruit sweetener

• 1/4 cup cold unsalted butter, cubed

• 1 large egg

• 2 tbsp heavy cream

• 1/2 tsp vanilla extract

• 1/2 tsp lemon zest (optional)

• 1/3 cup fresh or frozen blueberries
  Optional Glaze:

• 1/4 cup powdered erythritol

• 1 tbsp lemon juice or heavy cream

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Instructions

• 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.

2. Mix almond flour, coconut flour, baking soda, salt, and sweetener.

3. Cut in cold butter until mixture resembles crumbs.

4. Whisk egg, cream, vanilla, and zest separately. Combine with dry ingredients.

5. Fold in blueberries.

6. Scoop dough into 4 portions. Shape into biscuits on baking sheet.

7. Bake 18–22 minutes or until golden.

8. Cool slightly and glaze if desired

Notes

Use frozen blueberries straight from the freezer to avoid excess moisture. Substitute lemon zest with orange for a twist. Store in fridge for up to 5 days or freeze for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snack
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 biscuit
• Calories: 220 kcal
• Sugar: 2 g
• Sodium: 170 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 55 mg

Keywords: keto blueberry biscuits, low carb blueberry biscuits, almond flour biscuits, keto breakfast, gluten-free biscuits