Keto Blueberry Biscuits

If you’re from the South, you’ve probably had one of those amazing Bojangles' Bo-berry Biscuits®. I’ve been doing strict keto for over a month now. I’ve gotten past most of my cravings but I can’t seem to shake the craving for one of these biscuits. This is my first attempt to make them. They smell good baking. You can refrigerate any leftover icing for up to 5 days.



Step: 1

Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 12-cup muffin pan with cooking spray.

Step: 2

Whisk together coconut flour, almond flour, whey protein, stevia powder, baking powder, and salt in a large bowl.

Step: 3

Combine eggs, sour cream, 1/2 cup melted butter, and vanilla extract in another bowl; mix until smooth.

Step: 4

Crush blueberries using a food processor.

Step: 5

Combine flour mixture and egg mixture until evenly mixed; add crushed blueberries and mix well.

Step: 6

Scoop 1/4 cup of batter into muffin cups using a small, flexible spatula, as batter will be sticky.

Step: 7

Bake biscuits in the preheated oven until tops are golden brown and a toothpick inserted into the middle comes out clean, 10 to 12 minutes. Let cool for 15 minutes before transferring to a serving plate.

Step: 8

Meanwhile, make the icing. Blend cream cheese and 1/2 cup butter together using an electric mixer until smooth and creamy, 3 to 4 minutes. Mix in stevia, cream, and vanilla extract until thoroughly combined.

Step: 9

Spread icing over biscuits and serve warm.


Per Serving: 348 calories; protein 9.4g; carbohydrates 15.9g; fat 30.3g; cholesterol 123.4mg; sodium 278.4mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.

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