Ingredients:
- 2 cups almond flour
- 1/2 cup coconut flour
- 2 tablespoons granulated erythritol or other keto-friendly sweetener
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the almond flour, coconut flour, erythritol (or your preferred keto sweetener), baking powder, and salt. Mix well to ensure even distribution.
- Add the blueberries to the dry ingredients and gently fold them into the flour mixture. Be careful not to crush the blueberries.
- Slowly add cold water to the mixture, starting with 1/2 cup and increasing as needed, until the dough comes together. Be cautious not to overmix; just mix until the ingredients are combined.
- Turn the dough out onto a clean, floured surface (you can use almond flour or coconut flour for dusting). Gently pat or roll the dough to about 1 inch in thickness.
- Use a biscuit cutter to cut out biscuits from the dough. If you don’t have a biscuit cutter, you can use a glass with a floured rim.
- Place the biscuits on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 12-15 minutes or until the biscuits are golden brown.
- Remove from the oven and let them cool for a few minutes before serving….
