For those following a ketogenic diet, finding satisfying and delicious baked goods can sometimes be a challenge. These keto blueberry biscuits offer a delightful solution. Incredibly tender and bursting with flavor, they require minimal prep time and are ready to enjoy in just 30 minutes. While they may differ slightly from traditional, starch and gluten-laden biscuits, their deliciousness is undeniable.
Why Choose Keto Blueberry Biscuits?
These biscuits are perfect for breakfast, brunch, or as a side to your favorite keto-friendly meal. Top them with butter, sugar-free jam, cream cheese and smoked salmon, or even use them to create a keto breakfast sandwich filled with deli meat, cheese, and eggs.
Two Delicious Recipes
Here are two recipes for making keto blueberry biscuits, one using almond flour and the other using a combination of almond and coconut flour.
Recipe 1: Almond Flour Keto Blueberry Biscuits
This recipe relies on almond flour and is known for its simplicity and quick preparation.
Ingredients:
- Almond flour (Bob's Red Mill Super-Fine recommended)
- Baking powder (make sure it's fresh)
- Egg
- Full-fat sour cream (whole-milk plain Greek yogurt can be substituted)
- Salt
- Blueberries (fresh or frozen)
- Butter
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the egg, sour cream, and salt.
- Using a rubber spatula, mix in the almond flour followed by the baking powder. The batter should be thick. If it seems too thin, add ½ ounce (2 tablespoons) of almond flour.
- Gently fold in most of the blueberries, saving a few for the tops of the biscuits.
- Using a 2-tablespoon scoop, place six mounds of the batter on the prepared baking sheet, spacing them 2 inches apart. Do not flatten the mounds.
- Bake until golden, for 15-17 minutes. Don't overbake or they will be dry.
- Serve warm.
Tips for Success:
- Batter Consistency: The batter should be thick enough to hold its shape on the baking sheet. If it's too thin, the biscuits may flatten.
- Almond Flour: Measuring almond flour by weight is more accurate than by volume. One cup of Bob's Red Mill Super-Fine Almond Flour weighs 4 ounces. Sifting the almond flour through a fine-mesh strainer eliminates clumps.
- Serving Suggestions: Slice them and top with butter, sugar-free blueberry compote, or sugar-free strawberry compote.
Recipe 2: Almond and Coconut Flour Keto Blueberry Biscuits
This recipe uses a combination of almond flour and coconut flour, along with protein powder, to achieve a light and fluffy texture. It also incorporates baking the biscuits in a skillet for a crusty exterior.
Read also: Easy Low-Carb Cheese Crackers
Ingredients:
- almond flour
- coconut flour
- protein powder (whey or egg white recommended)
- erythritol-based sweetener
- baking powder
- salt
- sour cream
- eggs
- vanilla extract
- fresh blueberries (frozen can be used if tossed in coconut flour)
- lemon juice
- butter
Instructions:
- Preheat oven to 375ºF (190°C).
- 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.
- Whisk together the powdered sweetener and lemon juice for glaze and drizzle over the cooled biscuits before serving.
Tips for Success:
- Skillet: Use a 10-inch oven-proof skillet, preferably cast iron.
- Protein Powder: Do not skip the protein powder, as it contributes to the light and fluffy texture. Whey or egg white protein powders are recommended.
- Sweetener: Avoid sweeteners containing allulose, as they can cause the biscuits to brown too quickly.
- Storage: Store leftovers in the fridge in a covered container. Re-warm gently in the oven. Freeze for up to two months, wrapped tightly.
- Serving Suggestions: Serve warm with butter or sugar-free glaze.
Variations and Substitutions
- Cheese Biscuits: Add parmesan cheese and spices to the almond flour recipe for a savory twist. These are excellent with no-bean chili.
- Sweet Biscuits: Add vanilla extract and a sweetener to the almond flour recipe for a sweeter treat.
- Dairy-Free: Substitute coconut cream for the cream in the gluten-free blueberry biscuits recipe. Use a dairy-free flour blend. For the glaze, use coconut cream or any dairy-free milk alternative.
- Other Fruits: Experiment with raspberries or blackberries instead of blueberries.
Gluten-Free Option
Perfect for breakfast or brunch, these beautiful gluten free blueberry biscuits are perfectly light and fluffy, slightly sweet, and studded with blueberries.
Ingredients:
- Gluten free flour (Cup4Cup yielded the best results for biscuits)
- Sugar
- Baking powder
- Salt
- Cream
- Blueberries (frozen blueberries are great because kids love eating them straight out of the freezer for a treat)
Instructions:
- Preheat oven to 450 degrees F and line a baking sheet with a baking mat or parchment.
- In a small bowl, whisk together flour (be sure to measure by stirring, scooping, and leveling), sugar, baking powder, and salt.
- Add cream and stir just until combined - dough should be sticky.
- Add blueberries and stir just until the blueberries are evenly distributed.
- Sprinkle about a tablespoon of gluten free flour onto a baking mat, parchment, or your counter. Turn dough onto floured surface.
- Sprinkle a little flour on top of the dough - just enough to make it workable. Don't work the flour into the dough.
- Divide the dough into 4 parts and stack each on top of each other, then gently pat down to about 1" thick.
- Use a biscuit cutter to cut the dough. When cutting the biscuits, press straight down and don't twist, twisting will inhibit rising a little (a little tip I learned from King Arthur Flour)
- Place the biscuits onto prepared baking sheet and bake for 14-17 minutes. They will be a rich golden brown on top and should not be doughy inside.
- Place the baking sheet on a cooling rack.
- While the biscuits are cooling, make the glaze by combining all ingredients in a small bowl and whisking until smooth. Scrape the glaze into a decorator bag or a Ziploc bag and cut off the tip. This recipe makes 4-6 muffins, depending on the size you make them.
Tips for Success:
- Flour: Use the right flour. Cup4Cup yielded the best results for biscuits HANDS DOWN.
- Dough: To make the dough workable, lightly coat the surface of your dough just enough that you can shape it. Be careful not to work the flour into the dough and just keep it on the surface to keep your hands from getting sticky.
- Dairy-Free: You can substitute coconut cream for the cream used in the biscuits. To do so, put a can of coconut milk or coconut cream in the fridge overnight and when you're ready to make the biscuits, open the can and scoop off the solidified coconut cream. You'll need to use a dairy free flour (Cup4Cup isn't dairy free), so sub with your favorite blend.
Blueberry Cottage Cheese Cookies
These blueberry cottage cheese cookies are soft, a little chewy and studded with fresh blueberries. The cookies are also low carb, high protein, and keto-friendly.
Ingredients:
- Cottage cheese (4% high protein cottage cheese)
- Granular monkfruit
- Almond flour
- Fresh blueberries
Instructions:
- Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper.
- Add the cottage cheese to a high-powered blender. Blend until completely smooth, scraping down the sides of the machine as needed.
- In a large mixing bowl, add almond flour and sweetener. Whisk until evenly combined.
- Add in the blended cottage cheese and mix with a spatula until the cottage cheese is fully incorporated. The mixture should be a very thick batter that won't run or spread when you scoop and release it onto the baking sheet.
- Add 1/2 cup blueberries and gently fold them into the dough, trying your best not to crush the berries.
- Use a 1.5 tbsp cookie scoop to scoop the dough and release onto a prepared baking sheet, spacing the cookies about 1.5 inches apart.
- Gently flatten each cookie with the back of a metal spoon until they form thick round disks (about 1/2 inch thick). Gently press the remaining blueberries on the surface of any cookies that are lacking some blueberries.
- Bake for 20 to 25 minutes, or until the edges are golden and the cookies are set.
- Allow the cookies to cool on the baking sheet before serving. Store uneaten cookies in an airtight container in the fridge or freezer.
Tips for Success:
- Cottage Cheese: This recipe works best with a high protein cottage cheese that contains between 13 to 14 grams of protein per 1/2 cup (110g) serving.
- Almond Flour: When measuring almond flour with measuring cups, make sure to fluff up the almond flour in the bag first with a spoon. Then spoon it into your measuring cup and level off the surface with a spoon.
Storing Keto Blueberry Biscuits
Keto biscuits are best when eaten warm. If you have leftovers, you can keep them in an airtight container in the fridge for up to four days. Place them on paper towels to absorb extra moisture. You can also freeze the leftovers in freezer bags. Briefly reheat them in the microwave before enjoying them.
Read also: Keto Calorie Counting: A Detailed Guide
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