Soft and fluffy blueberry glazed cloud biscuits that are low-carb, sugar-free, and bakery-style delicious.

Scale

2 cups almond flour

2 tbsp coconut flour

1 tsp baking powder

2 eggs

2 tbsp butter melted

4 oz cream cheese softened

3 tbsp monk fruit sweetener

1 tsp vanilla extract

1/2 cup blueberries

For Glaze:

1/2 cup powdered sugar-free sweetener

1 tbsp heavy cream or unsweetened almond milk

1/2 tsp vanilla extract

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, whisk together almond flour, coconut flour, baking powder, and monk fruit sweetener.

3. In another bowl, beat softened cream cheese, melted butter, eggs, and vanilla extract until smooth and creamy.

4. Add dry ingredients into wet ingredients and stir until a soft dough forms.

5. Fold blueberries gently into the dough without overmixing.

6. Scoop dough into biscuit-sized mounds onto prepared baking sheet.

7. Bake for 15–18 minutes until lightly golden around the edges.

8. Allow biscuits to cool slightly on the baking sheet.

9. Whisk glaze ingredients together until smooth.

10. Drizzle glaze over warm biscuits before serving.

Use room-temperature cream cheese for smoother dough.

Fresh blueberries work best, but frozen can be used without thawing.

Do not overbake to keep the biscuits soft and fluffy.

Best enjoyed slightly warm.