Ingredients:
- 1.5 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup Truvia
- 1/2 cup sour cream
- 4 Tbsp of cooled melted butter
- 3 eggs
- 6oz. of fresh or frozen blueberries
- 1/4 tsp salt
- 1.5 tsp baking powder
- 1/2 tsp of lemon extract
- 1 tsp of vanilla extract
Lemon Icing:
- 1/2 cup of swerve confectioners’ sugar substitute
- 2 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2-3 Tbsp heavy whipping cream
Instructions:
- Pre heat oven to 375.
- Butter a cast iron skillet or baking dish of choice.
- Mix together the cooled melted butter, truvia, lemon extract, vanilla extract, and eggs.
- Add in sour cream and mix until combined.
- To the wet mixture add in the almond flour, coconut flour, baking powder, and salt. Stir until fully mixed together.
- Fold in the blueberries. (If you are using frozen you do not have to thaw.)
- Use an ice cream scoop to drop your biscuits into the skillet.
- Bake 25-30 minutes.
- In a small bowl combine the icing ingredients.
- Drizzle over biscuits while they are still warm and enjoy!
