Ingredients
Scale
- 2 cups almond flour
- 1/4 cup erythritol sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, erythritol, baking powder, and salt.
- In a separate bowl, whisk together the eggs, melted butter, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Gently fold in the blueberries.
- Drop spoonfuls of the batter onto a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until golden brown.
- Allow to cool before serving.
Notes
- For added flavor, consider sprinkling some extra lemon zest on top before baking.
- Feel free to substitute blueberries with other berries or add nuts for crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 biscuit
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg