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prep time
20 min
cook time
25 min
ready time
45 min
Best Keto Raspberry Biscuits
Looking for Keto spring desserts to satisfy your cravings? Try our Keto Raspberry Biscuits. Made with almond and coconut flours, these low-carb treats are bursting with flavors. Whether you're on a Keto diet or just seeking a guilt-free dessert, these biscuits are sure to please. They're perfect for any spring occasion and make a delicious addition to your dessert spread. With their delightful combination of flavors and textures, they're sure to become a favorite among your family and friends. Plus, they're easy to make, so you can whip up a batch whenever the craving strikes. Whether you're hosting a spring brunch or simply treating yourself to a sweet snack, these biscuits are sure to impress.
How should I store the biscuits?
Store the biscuits in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Allow them to come to room temperature or reheat gently before serving.
Can I skip the icing?
Absolutely! The icing adds a sweet finishing touch, but the biscuits are delicious on their own. Feel free to omit the icing if you prefer a less sweet treat.
Are these biscuits suitable for a gluten-free diet?
Yes, these biscuits are gluten-free since they are made with almond and coconut flours. However, always double-check that your ingredients are certified gluten-free to ensure there's no cross-contamination.
How many biscuits does this recipe yield?
This recipe makes approximately 25 biscuits, but the exact number may vary depending on the size of your spoonfuls of batter.
Net Carbs
1.8 g
Fiber
1.9 g
Total Carbs
9.4 g
Protein
2.6 g
Fats
6.9 g
84 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
1.5 cup
Coconut flour
0.5 cup
Granulated Allulose
0.25 cup
Sour cream
0.67 cup
Butter
3 tbsp
Egg
3 medium
Baking powder
1.5 tsp
Vanilla extract
1 tsp
Raspberries
1 cup
Allulose, powdered
1 cup
Almond Milk (Unsweetened)
2 tbsp
Vanilla extract
0.5 tsp
Recipe Steps
steps 7
45 min
Step 1
In a mixing bowl, combine almond flour, coconut flour, and baking powder. Whisk thoroughly to ensure even distribution. Set aside this dry mixture for later use.Step 2
In another bowl, beat together butter and granulated sweetener until creamy. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Then, add sour cream and 1 tsp of vanilla extract, continuing to mix until completely smooth.Step 3
Gradually add the flour mixture. Mix on medium speed for a few minutes. The mixture should be fully incorporated.Step 4
Gently fold in the raspberries. Let the mixture sit for 5 minutes. This will allow the coocnut flour to soak up some of the moisture.Step 5
Preheat the oven to 190°C (375°F). Line a baking tray with parchment paper. Drop the batter by spoonfuls onto the baking tray. Bake for about 20-25 minutes. After about 5-10 minutes, your cookies will start to brown fast, so you might need to keep an eye on them and tent them with a piece of aluminum foil.Step 6
Meanwhile, prepare the icing. Add the powdered sweetener, almond milk, and the remaining vanilla extract to a bowl. Mix until thoroughly combined. If the icing is too thick, add some more almond milk.Step 7
Once the cookies are done, remove them from the oven and cool to room temperature. Drizzle with the prepared icing and serve immediately or store for later. Enjoy!
Comments
Mouse 7 months ago
Good but pic is very deceiving as biscuits are quite small! Pics of a single portion would also benefit!