STATS:
- Calories: 220 kcal
- Prep time: Ten minutes
- Cook time: Twenty-five mins
- Total time: 35 minutes
- Serving size: One biscuit
- Servings: Nine
- Diet: Keto
- Cuisine: American
- Course: Breakfast
EQUIPMENT:
- Baking dish
- Parchment paper
- Large bowl
- Whisk
- Spatula
- Toothpicks
INGREDIENTS:
- ½ cup butter
- One tbsp. coconut flour
- 1 tbsp. baking powder
- 2 cups almond flour
- ¼ tsp. salt
- ¼ cup Erythritol
- ½ cup heavy cream
- ¼ cup almond milk
- 1 tsp. vanilla extract
- 1 large egg
- ½ cup blueberries
INSTRUCTION:
- Turn the oven on to three-seventy-five degrees F.
- We can fill the bottom of the baking dish with melted butter.
- Take a big vessel and add the almond flour, baking powder, coconut flour, salt, and sweetener.
- Combine the components properly with the whisk.
- Take another bowl and add the almond milk, egg, cream, & vanilla.
- Mix all the ingredients with the whisk till they get smooth.
- We can combine both components with each other till they get properly combined.
- Then we can include the blueberries in the batter and fold these blueberries with the spatula.
- Mix these blueberries properly.
- We can evenly distribute the dough in the dish with the butter.
- The butter should be rising from the edges of the dough to make the biscuits crispy.
- Then bake the biscuits for 22 to 25 minutes or till the tops of the biscuits get golden brown.
- When the biscuits get baked, we can cool them down the biscuits for 5 minutes before cutting.
TIPS
- We can add a dash of cinnamon powder or lemon zest in the batter for the additional taste.
- You should not have to over mix the dough and just fold it gently to keep the texture light.
- We can cover the dish with aluminum foil to prevent the biscuits from getting overbrowned
NUTRITIONAL INFORMATION:
Calories: 220 kcal
Vitamin A: 250 IU
Net Carbs: 3g
Total Carbs: 6g
Iron: 1mg
Fiber: 3g
Potassium: 100mg
Protein: 6g
Calcium: 90mg
Fat: 20g
Sodium: 180mg
