These keto blueberry biscuits will have your mouth watering just thinking about them! A subtly sweet biscuit filled with blueberries and topped with a sugar-free, sweet lemon glaze.
They are easy and quick to make with virtually no prep work. Low carb blueberry biscuits are sure to be your new go-to keto breakfast!
These sugar-free drop biscuits are not only low carb, gluten-free, and sugar-free but they’re also full of antioxidants and have 6g of protein making them the true breakfast of champions!
This recipe was inspired by our popular keto blueberry scones but these drop biscuits gain most of their sweetness from the sugar-free lemon glaze.
If you’re as big a fan of blueberry as I am then you’ll love our keto blueberry galette recipe. In fact, visit our keto blueberry recipes where we’ve collected all of them in one convenient place just for you!
Keto Blueberry Biscuits
Now, if you’ve never had a sweet biscuit, you’re seriously in for a treat! They truly make the perfect breakfast treat! Especially these sugar-free blueberry biscuits.
They feature a biscuit that is mildly sweet, full of blueberries, and topped with a perfect lemon glaze to add just the right amount of tang and sweetness! Just typing that made me want to run to the kitchen to whip up another batch!
An added bonus, about these keto biscuits, is that they are bursting with antioxidant-packed blueberries. On a keto diet, we are limited in what fruits we can enjoy but in general, you can fit in a handful of berries as a treat.
That’s what’s great about using berries in keto baking you can enjoy a small amount of fruit that is already portion controlled for you!
And since blueberries pack a lot of flavor and nutrition, just a few blueberries go a long way in these sugar-free biscuits! This also means it’s a much healthier option than what a traditional sugar-laden sweet biscuit could ever be.
How To Make Keto Blueberry Biscuits
Like I said before, making these keto-friendly blueberry drop biscuits really is quick and easy! You’ll start by melting your butter and allowing it to cool a bit. Then you’ll combine your butter, eggs, and sugar substitute in a large bowl.
To this mixture, you’ll add sour cream, lemon extract, and lemon zest. In the same bowl, you’ll add all of your dry ingredients. Lastly, you’ll fold in your blueberries.
Then depending on the size of biscuits, you’ll be making you’ll use a spoon to “drop” the batter into large or small biscuits to your greased cast iron skillet or parchment-lined cookie sheet. This recipe will make 5 large biscuits that are considered 2 servings each or 10 small biscuits.
While the blueberry biscuits bake, you’ll make the sugar-free lemon glaze. The lemon glaze comes together very quickly by simply combining all the confectioner’s sugar substitute, lemon juice, lemon extract, and heavy cream in a small bowl.
I like to drizzle some on the glaze over the biscuits straight out of the oven to allow it to melt and seep into the biscuits for extra lemony sweetness and then drizzle the rest of the glaze once they are cooled. You can choose either way or both, it’s really up to your preference.
What You’ll Need
The following is a list of ingredients and tools you will need to make these sugar-free blueberry biscuits. Do note that the full recipe will be found at the end of the post.
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
- Fresh or frozen blueberries, no need to defrost if using frozen
- Almond flour
- Coconut flour
- Granulated sugar-substitute, I use Lakanto
- Confectioner’s sugar-substitute
- Sour Cream
- Cast-iron skillet or baking sheet that has been lined with parchment paper
The Best Sugar-Substitute for Keto Blueberry Biscuits
When it comes to choosing which sugar substitute to use for these low-carb biscuits, I have several for you to choose from. My go-to choice is Lakanto Monk Fruit because the texture is spot on and there is barely any aftertaste.
It’s a monk fruit and erythritol blend. Monk fruit gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. That’s why it’s such a great all-natural sugar substitute and has zero calories and zero glycemic impact.
I’m also partial to Swerve an erythritol blend. Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures just like sugar. It’s made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors.
Swerve is the name brand of Erythritol and it’s unlike other sugar alcohols because it has a 0 % impact on blood sugar. You could also use the stevia and erythritol-based brand Pyure for most of my baked goods. But if using Pyure you will want to use 1/2 the amount called for in this recipe since it’s much sweeter. 1/4 cup is enough if using this sweetener.
Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with great success. You will want to use the Splenda that has a bulking agent. It’s the one that comes in larger bags.
I don’t recommend Splenda Bake because it’s actually half sugar half sucralose product and will be too high in carbs to be considered keto-friendly. Although Splenda is not an all-natural sugar substitute, in my opinion, it’s still better than real sugar.
I recommend it because not everyone has easy access to the more natural substitutes plus it is at a price point that most can afford. However, when it comes to the sugar-free icing for these blueberry biscuits you will have to use a confectioner’s sugar substitute. Both Lakanto and Swerve have great ones.
I sure hope you will give this recipe for keto blueberry biscuits a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes. Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
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Keto Blueberry Biscuits
- 6 ounces fresh or frozen blueberries
- 1 ½ cups of finely milled almond flour
- ½ cup of coconut flour
- 1/4 cup of granulated sugar substitute
- ½ cup of full-fat sour cream
- 4 tablespoons of unsalted melted butter
- 3 eggs
- 1 ½ teaspoons of baking powder
- ¼ teaspoon of sea salt
- 1/2 teaspoon of lemon extract
Keto Lemon Icing
- 1/2 cup of confectioners' sugar substitute
- 2 tablespoons of fresh lemon juice
- 1/2 teaspoon of lemon extract
- 1-2 tablespoons of heavy whipping cream
Keto Raspberry Scones
- Pre-heat oven to 375 degrees
- Grease with butter a 9-inch cast-iron skillet or line a small baking sheet with parchment paper.
- Melt the butter and set aside to cool.
- Using an electric mixer combine the sugar substitute, cooled melted butter, lemon extract, and the eggs.
- Add the sour cream and combine well.
- Next add the dry ingredients (the almond flour, coconut flour, baking powder, and salt) then stir until fully combined.
- Lastly, fold in the fresh or frozen blueberries. Note that if using frozen blueberries there is no need to defrost.
- 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.
- If making the 5 large biscuits, bake for 20-25 minutes or until an inserted toothpick comes out clean.
- Allow your biscuits to cool for 5 to 7 minutes before you drizzle the lemon icing on top.
Keto Lemon Icing
- 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:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 203Total Fat: 17.1gSaturated Fat: 5.9gCholesterol: 68mgSodium: 66mgCarbohydrates: 6.7gNet Carbohydrates: 3.5gFiber: 3.2gSugar: 1gProtein: 6g