Golden, fluffy, bursting with berries, and drizzled in vanilla glaze. The bakery can’t compete with this.
Stop. Just look at that crumb. Soft, tender, buttery layers with juicy blueberries in every bite and that sweet glaze drip…
These are NOT dry keto bricks. We’re talking melt-in-your-mouth, pull-apart, dunk-in-coffee perfection. Almond flour + mozzarella make them unbelievably fluffy, while a little lemon zest makes the blueberries POP.
Only 3g net carbs each, so you can have two. Or three. I’m not judging. Breakfast, snack, dessert — they do it all without kicking you out of ketosis.
Ingredients
Makes 10 biscuits
For the biscuits:
2 cups superfine almond flour
1 tbsp coconut flour, for texture
2 tsp baking powder
¼ tsp sea salt
1 tbsp granulated erythritol or monk fruit
1 ½ cups shredded mozzarella, part-skim, low-moisture
2 oz cream cheese, cubed
2 large eggs, room temp
1 tsp vanilla extract
1 tsp lemon zest
¾ cup fresh or frozen blueberries, if frozen don’t thaw
For the glaze:
3 tbsp powdered erythritol or allulose
1-2 tsp heavy cream or unsweetened almond milk
¼ tsp vanilla extract
Step-by-Step Instructions
Preheat & prep: Set oven to 375°F. Line a baking sheet with parchment paper.
Melt cheeses: In a microwave-safe bowl, melt mozzarella and cream cheese together. Microwave 60-90 sec, stirring every 30 sec until smooth.
Dry mix: In another bowl, whisk almond flour, coconut flour, baking powder, salt, and granulated sweetener.
Bring it together: Add eggs, vanilla, and lemon zest to melted cheese. Stir fast. Add dry mix. Knead with your hands until a dough forms. It’ll be sticky — that’s normal.
Berry time: Gently fold in blueberries. Try not to burst them or your dough turns purple.
Shape: Wet your hands. Scoop ¼ cup portions, gently shape into rounds, and place on sheet. Don’t flatten — they’ll spread.
Bake: 18-22 min until golden brown on top. Let cool 10 min on the pan. They firm up as they cool.
Glaze: Whisk glaze ingredients until smooth. Drizzle over cooled biscuits. Wait 5 min to set… or don’t.
Pro Tips to Level Up
Cheese hack: “Fathead” dough is the secret to fluffy keto biscuits. Use low-moisture mozzarella or they’ll be wet. Pre-shredded works best here.
Blueberry swap: Frozen wild blueberries = more flavor in every bite because they’re smaller. Don’t thaw or you’ll get a mess.
Don’t overmix: Fold berries in gently. Overworking the dough = tough biscuits.
Extra buttery: Brush tops with melted butter right out of the oven before glazing. Elite move.
Storage: Airtight container 3 days at room temp or freeze 2 months. Reheat 15 sec in the microwave and they’re brand new.
