Ingredients
- 2 1/2 cups all-purpose flour or low-carb flour blend
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar-free granulated sweetener
- 1 3/4 cups unsweetened almond milk or milk of choice
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup unsalted butter
- 1/2 cup powdered sugar-free sweetener
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 450°F (230°C).
- Place butter in an 8×8-inch baking dish and melt it in the oven. Remove and set aside.
- In a large bowl, mix flour, baking powder, salt, and sugar-free sweetener.
- Add milk and stir until a thick batter forms.
- Gently fold in blueberries without overmixing.
- Pour batter evenly over the melted butter in the baking dish.
- Lightly score the dough into 9 squares.
- Bake for 25–30 minutes until golden brown and set in the center.
- In a small bowl, whisk powdered sweetener, lemon juice, and lemon zest until smooth.
- Drizzle glaze over warm biscuits before serving.
Notes
- Do not thaw frozen blueberries before using.
- Avoid overmixing to keep biscuits tender.
- Serve warm for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Diabetic
Nutrition
- Serving Size: 1 biscuit
- Calories: 260
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg
