Ingredients (makes 8–10 biscuits):
For the Biscuits:
2 cups superfine almond flour
¼ cup coconut flour
⅓ cup granulated erythritol or monk fruit sweetener
1 tsp baking powder
Pinch of salt
4 oz full-fat cream cheese, softened
2 large eggs
2 tbsp melted butter or coconut oil
1 tsp vanilla extract
¾ cup fresh or frozen blueberries (if frozen, don’t thaw!)
For the Glaze:
½ cup powdered erythritol or monk fruit sweetener
1–2 tbsp heavy cream or unsweetened almond milk
½ tsp vanilla extract
Optional: pinch of lemon zest or cinnamon for brightness
—
Instructions:
Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.
In bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt.
In another bowl, beat cream cheese + eggs + melted butter + vanilla until smooth and creamy.
Pour wet ingredients into dry. Stir until just combined — dough will be thick but sticky. Gently fold in blueberries.
Scoop heaping tablespoons onto prepared sheet (~8–10 biscuits). Don’t flatten — they’ll puff up beautifully!
Bake 18–22 mins until tops are golden brown and springs back when touched. Let cool 5 mins on pan before transferring to wire rack.
While biscuits cool, make glaze: Whisk powdered sweetener, cream, vanilla, and optional zest/cinnamon until smooth and pourable. Add more liquid if too thick.
Drizzle glaze generously over warm biscuits — let it pool in the cracks and drip down the sides.
Serve immediately — best eaten warm, with coffee or tea nearby and zero regrets.
—
Pro Tips:
For extra fluffiness: Separate eggs, whip whites stiff, fold back into batter last.
Want more crunch? Top with sliced almonds or crushed pecans before baking.
Make ahead! Freeze uncooked dough balls, bake from frozen — add 5–7 mins to bake time. Glaze after baking.
Store leftovers in airtight container up to 3 days. Reheat 10 sec in microwave for fresh-baked vibes.