Menu Enter a recipe name, ingredient, keyword...

Glazed Blueberry Biscuits


Google Ads
Rate this recipe 4.5/5 (13 Votes)


  • Biscuits
  • 1/3 cup coconut flour, sifted
  • 6 Tbsp equivalent sweetener (Use Swerve Sweetener for low carb or Coconut sugar for paleo)
  • 1/2 tsp baking soda
  • 3 large pastured eggs
  • 1/4 cup melted coconut oil
  • 1 cup organic blueberries
  • Glaze
  • 1/4 cup equivalent powdered sweetener (UseConfectioner's Swerve for low carb or powered coconut sugar for paleo)
  • 3 Tbsp coconut milk


Servings 6
Preparation time 20mins
Cooking time 40mins
Adapted from


Step 1


Preheat oven to 350 F.
Combine the coconut flour, sweetener, and baking soda. Add the blueberries and stir to coat in the flour.
In a separate bowl, combine the eggs and coconut oil
Add the dry ingredients to the wet and stir to thoroughly combine
Allow the dough to sit for 3-5 minutes or until the coconut flour absorbs the liquid and becomes thick.
Using a large scoop, scoop the dough onto a parchment paper lined baking sheet (makes 6 biscuits).
Bake for 20-25 minutes or until golden brown.
Allow to cool.
Once the biscuits are finished cooling, combine the powdered sweetener and coconut milk and spoon some of the glaze evenly over each biscuits. Reapply another spoonful of glaze for a thicker coating.


Net Carb Count*: 4.56 g net carbs (for 1 biscuit)--makes 6 biscuits

Total Carb Count: 7.65 g total carbs (for 1 biscuit)--plus the carbs for sweetener used

*Note net carb count = Total carbs - fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.


You'll also love

Review this recipe

Texas-Style Blueberry Cobbler Crock-Pot Blueberry Breakfast Casserole