Lemon-Glazed Blueberry Biscuits
Ingredients
- 2 cups blanched almond flour
- ¼ cup granulated sweetener
- 2 tsp baking powder
- 2 large eggs, beaten
- ⅓ cup butter or ghee, melted but not hot
- 1 tsp vanilla extract
- 6 oz blueberries
- ½ cup powdered sweetener
- 2 Tbsp heavy whipping cream
- 1 tsp lemon extract
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Place the almond flour, sweetener, and baking powder in a large bowl and combine with a spatula. Stir in the eggs, butter, and vanilla and mix until everything is well incorporated.
- Gently fold in the blueberries. Be careful with them so they don’t get smashed.
- Use a cookie scoop or spoon to form the dough into twelve 1-inch balls and place on the lined baking sheet, spacing them about 2 inches apart.
- Bake for 12 to 15 minutes, until slightly browned.
- Meanwhile, in a small mixing bowl, combine the powdered sweetener, heavy cream, 1 Tbsp water and lemon extract. Stir with a fork so that the powdered sweetener is fully incorporated. This will be very liquidy, this is normal.
- Remove the biscuits from the baking sheet, place on a cooking rack, and allow to cool completely before serving. Pour the glaze over the top and serve! Store leftovers in the refrigerator for up to 2 weeks.
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