Ingredients (Makes 8 Biscuits)
Dry Ingredients
- 1 1/2 cups fine blanched almond flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder (ensure it is fresh for proper rise)
- 1/4 teaspoon salt
- 2–3 tablespoons powdered keto sweetener (erythritol, monk fruit blend, or preferred sweetener)
Wet Ingredients
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup heavy cream
- 1 teaspoon pure vanilla extract
Add-Ins
- 1/2 cup fresh or frozen blueberries (do not thaw frozen blueberries to prevent color bleed)
Optional Toppings
- Extra melted butter for brushing
- Sprinkle of powdered keto sweetener for lightly sweetened tops
Equipment Needed
- Large mixing bowls (one for dry ingredients, one for wet ingredients)
- Whisk for dry ingredients
- Spoon or spatula for mixing wet and dry ingredients
- Ice cream scoop or large spoon for shaping biscuits
- Parchment-lined baking sheet
- Oven thermometer (optional, for precise temperature)
Step 1: Preheat the Oven
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Proper preheating ensures the biscuits rise evenly and develop a golden, lightly crisp exterior while staying soft inside. Line a baking sheet with parchment paper. Parchment prevents sticking and makes cleanup easy.
Step 2: Mix Dry Ingredients
In a large bowl, combine:
- Almond flour
- Coconut flour
- Baking powder
- Salt
- Powdered sweetener
Whisk thoroughly to ensure that all dry ingredients are evenly combined. This helps with even rising and prevents pockets of baking powder or sweetener in the finished biscuits.
Step 3: Mix Wet Ingredients
In a separate medium-sized bowl, whisk together:
- Eggs
- Melted butter
- Heavy cream
- Vanilla extract
Whisk until completely smooth and slightly frothy. Proper mixing at this stage ensures that the wet ingredients are uniform and will incorporate evenly with the dry ingredients.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon. Mix just until incorporated. Avoid overmixing, which can make the biscuits dense.
The batter will be thick but scoopable. If it feels too dry or crumbly, add an extra teaspoon of heavy cream and fold gently until the texture is slightly softer.
Step 5: Fold in Blueberries
Carefully fold in 1/2 cup fresh or frozen blueberries. Take care not to crush the berries, especially if using fresh, to prevent turning the batter purple. If using frozen blueberries, fold them in directly from frozen to reduce color bleed.
For an even distribution, gently fold in halves or whole berries with a spatula, making sure each biscuit portion will have blueberries.
Step 6: Shape Biscuits
Using a spoon or ice cream scoop, drop portions of the batter onto the prepared baking sheet. Each portion should be about 2–3 tablespoons, roughly equal in size.
Optional: Flatten slightly with the back of the spoon to create a more uniform biscuit shape. Leave 1–2 inches of space between biscuits to allow for expansion.
Step 7: Bake the Biscuits
Bake in the preheated oven for 18–22 minutes, until:
- Tops are lightly golden
- Edges are set and slightly crisp
- Toothpick inserted in the center comes out clean
Avoid overbaking. Almond flour and coconut flour can dry out quickly, so start checking at 18 minutes.
Optional: For extra golden tops, brush biscuits with melted butter immediately after removing them from the oven.
Step 8: Cool Before Serving
Allow biscuits to cool on the baking sheet for at least 5–10 minutes. This resting period lets the structure firm slightly while remaining tender. They can be served warm or at room temperature.
For a slightly firmer biscuit, cool completely before slicing or serving.
Texture Expectations
- Soft, tender crumb inside
- Slightly crisp and golden edges
- Moist, buttery interior
- Juicy pockets of blueberry flavor
If your biscuits are too dense, try:
- Adding an extra teaspoon of heavy cream next time
- Ensuring baking powder is fresh
- Folding batter gently to avoid overmixing
If too wet or flat, add an extra tablespoon of almond flour or coconut flour next time.
Flavor Variations
- Lemon Blueberry: Add 1 teaspoon lemon zest to batter and optional keto lemon glaze after baking
- Cinnamon Blueberry: Add 1/2 teaspoon cinnamon to dry ingredients
- Chocolate Chip: Replace blueberries with 1/3 cup sugar-free chocolate chips
- Mixed Berry: Use raspberries, blackberries, or chopped strawberries in combination with blueberries
- Savory Herb: Skip sweetener and blueberries; add 1 teaspoon fresh rosemary or thyme for a savory biscuit
