yield: 10

prep time: 10 MINUTES

cook time: 30 MINUTES

total time: 40 MINUTES

These keto blueberry biscuits are slightly sweet, sugar-free drop biscuits. They are low carb, gluten-free, sugar-free and also full of antioxidants, and have 6g of protein making them the true breakfast of champions! It’s a subtly sweet biscuit filled with blueberries and topped with a sugar-free, lemon glaze!


Keto Blueberry Biscuits

Keto Lemon Icing


Keto Raspberry Scones

  1. Pre-heat oven to 375 degrees
  2. Grease with butter a 9-inch cast-iron skillet or line a small baking sheet with parchment paper.
  3. Melt the butter and set aside to cool. 
  4. Using an electric mixer combine the sugar substitute, cooled melted butter, lemon extract, and the eggs.
  5. Add the sour cream and combine well.
  6. Next add the dry ingredients (the almond flour, coconut flour, baking powder, and salt) then stir until fully combined.
  7. Lastly, fold in the fresh or frozen blueberries. Note that if using frozen blueberries there is no need to defrost.
  8. Drop the batter by large spoonfuls to the skillet or baking sheet. The recipe makes 5 large biscuits that are considered 10 servings or you can make 10 small biscuits and bake for 18-22 minutes.
  9. If making the 5 large biscuits, bake for 20-25 minutes or until an inserted toothpick comes out clean.
  10. Allow your biscuits to cool for 5 to 7 minutes before you drizzle the lemon icing on top.

Keto Lemon Icing

  1. In a small bowl, combine the confectioners’ sugar substitute, lemon juice, lemon extract, and the heavy whipping cream. Drizzle over slightly cooled biscuits and enjoy!


This recipe will make 5 large biscuits that are best shared or considered 2 servings each. You can opt to make 10 small biscuits and bake for 18- 22 minutes instead.

Store your keto blueberry biscuits in the refrigerator for up to 5 days or freeze for up to 3 weeks.

Nutrition Information: