Ingredients (Makes 6–9 biscuits)
- 2 cups almond flour (fine, blanched)
- 1 tbsp coconut flour
- 1 tbsp baking powder (aluminum-free)
- ½ tsp salt
- ½ tsp xanthan gum (optional but recommended)
- ½ cup unsalted butter, melted
- ¾ cup keto buttermilk (see below)
- 1 large egg
- ½ cup blueberries (fresh or frozen)
- 1–2 tbsp keto sweetener (erythritol/monk fruit, optional)
Keto Buttermilk
- ¾ cup unsweetened almond milk
- 1 tbsp lemon juice or apple cider vinegar
Instructions
- Preheat oven:
Preheat to 375°F (190°C). Grease an 8×8-inch baking dish.
- Make buttermilk:
Mix almond milk with lemon juice. Let sit 5 minutes.
- Melt butter:
Pour melted butter directly into the baking dish and spread evenly.
- Mix dry ingredients:
In a bowl, whisk almond flour, coconut flour, baking powder, salt, xanthan gum, and sweetener.
- Add wet ingredients:
Stir in egg and buttermilk until just combined.
- Fold in blueberries:
Gently fold in blueberries (coat frozen berries in a little almond flour to prevent bleeding).
- Assemble:
Spoon batter evenly over the melted butter without stirring—the butter will “swim” up while baking.
- Bake:
Bake 25–30 minutes until golden brown and set in the center.
- Cool slightly:
Let rest 10 minutes before slicing.
Tips for Best Results
- Use fine almond flour only (not almond meal)
- Don’t overmix—keeps biscuits tender
- For extra crisp edges, broil 1–2 minutes at the end
Optional Add-Ons
- Lemon zest for a blueberry-lemon version
- Drizzle with keto vanilla glaze
- Add ¼ tsp cinnamon for warmth
Approx. Macros (per piece, 1 of 9)
- Calories: ~210
- Fat: 18g
- Protein: 6g
- Net Carbs: ~3–4g (depending on blueberries)
