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Almond Flour Blueberry & Lemon Zest Biscuits

Orange Icon  Almond Flour Blueberry & Lemon Zest Biscuits

Orange Icon  Almond Flour Blueberry & Lemon Zest Biscuits

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Submitted by: Meri Geringerbailey

Prep Time: 45 Minutes

Cook Time: 0 Seconds

Servings: 6

I'm learning how to bake with almond flour and found this great recipe online!

  • 2 1/2 c. almond flour, organic
  • 1/2 tsp. sea salt, unrefined and pure
  • 1/2 tsp. baking soda, pure
  • 1/4 c. coconut oil, raw, extra-virgin, organic
  • 2 egg, omega-3, cage-free, organic
  • 2 tbs. honey, raw, unfiltered, organic
  • 1/4 c. blueberries, frozen, organic
  • 1 lemon zest, from fresh, organic lemons

Combine almond flour (2 1/2 cups), salt, and baking soda in a bowl.

In a separate bowl, blend the oil, eggs and honey.

Add your wet ingredients into the dry, mixing till a nice dough forms (add about 1/4 cup of the bench flour as needed). Add the blueberries, gently blending and pressing them into the dough. If using frozen blueberries, be careful not to over mix or you WILL end up with blue biscuits. Chill the dough for about 30 min. in the fridge.

Roll the dough out between two sheets of parchment paper or wax paper, using the bench flour to keep the dough from sticking. For large biscuits, roll the dough to about 1 inch thick. Then cut the dough with a biscuit cutter or mason jar top. For small biscuits, roll the dough to about 1/2 inch thick.

Line a baking sheet with parchment paper then place the biscuits a few inches apart from each other. Bake at 350°F for 12-15 minutes or until golden brown on the outside. Remove from oven and cool slightly. Best eaten warm.

Makes 4-6 biscuits, depending on size and thickness.

Coach's Note: Entire recipe has about 12 protein and 2 carb.