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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 to Make It
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!
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
