High-Protein Blueberry Biscuits – Low-Carb, Protein-Packed Breakfast Treat

Introduction

There’s something truly comforting about waking up to the aroma of freshly baked biscuits. As a lifelong breakfast lover, I’ve experimented with countless morning recipes, but I always found myself craving something that felt indulgent without sabotaging my fitness goals. That’s when I created these High-Protein Blueberry Biscuits—a treat that satisfies the sweet tooth, delivers a protein punch, and fits seamlessly into a low-carb lifestyle.

I remember the first morning I baked these biscuits. I was still adjusting to my high-protein, low-carb routine and missed traditional sweet breakfasts like muffins and pancakes. I wanted something soft, slightly sweet, and flavorful—but also packed with protein to fuel my mornings and workouts. The first bite was pure magic: tender, fluffy, and bursting with real blueberry flavor, with a protein boost that left me full and energized until lunch. Ever since then, these biscuits have been my go-to breakfast, snack, and meal-prep companion.

This recipe is perfect for anyone focused on high-protein meals, whether your goal is weight loss, muscle gain, or maintaining energy levels throughout a busy day. Unlike standard biscuits, which are often carb-heavy and protein-poor, these biscuits combine almond flour, whey protein, eggs, and Greek yogurt to create a satisfying and nutritious breakfast. The blueberries add natural sweetness, antioxidants, and a delightful burst of flavor with every bite.

Whether you’re a fitness enthusiast, a busy parent looking for quick meal prep, or just someone who loves breakfast, these biscuits check all the boxes: low-carb, high-protein, family-friendly, and deliciously satisfying.

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Why You’ll Love This Recipe

Here’s why these High-Protein Blueberry Biscuits have become a staple in my kitchen:

• 🍇 Bursting with real blueberries – each bite is juicy and naturally sweet.
• 🥛 Tender and fluffy texture – soft on the inside with a slight golden crust.
• 💪 Protein-packed – perfect for breakfast, post-workout, or snack.
• ⏱ Quick and easy to make – minimal prep, minimal cleanup.
• 🥡 Meal-prep friendly – bake a batch for the week and enjoy grab-and-go mornings.
• 👨‍👩‍👧 Kid-approved – even picky eaters love the flavor and texture.

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My Personal Experience

The journey to perfecting these biscuits was a little trial and error. My first attempt using almond flour and whey protein alone resulted in dense, dry biscuits that didn’t rise properly. I quickly realized that the key to soft, fluffy, high-protein biscuits was balancing dry and wet ingredients while gently folding in the blueberries. Adding Greek yogurt gave them moisture without adding unnecessary carbs, and separating the eggs to whip the whites first produced an airy texture.

The moment I took them out of the oven and smelled the warm, sweet scent of blueberries mingling with the rich, nutty aroma of almond flour, I knew I had found something special. Eating the first biscuit straight from the oven—soft, slightly golden, and bursting with blueberry flavor—was like having dessert for breakfast but without any guilt.

Over the years, I’ve tweaked this recipe for texture, protein content, and flavor. I’ve made it with frozen blueberries, swapped whey protein for plant-based protein, added chia seeds and flaxseed for extra nutrients, and even experimented with lemon zest for a refreshing twist. Each variation has kept the recipe exciting, while the core remains the same: high-protein, low-carb, and deliciously satisfying.

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Required Equipment

Mixing Bowl

A large mixing bowl is essential to combine all dry and wet ingredients thoroughly. Glass or stainless steel bowls are best to prevent sticking or static issues with dry ingredients like protein powder.

Measuring Cups & Spoons

Accurate measurement is crucial in baking. I recommend using both measuring cups and a digital kitchen scale for precise results, especially for almond flour and protein powder.

Baking Sheet

A non-stick baking sheet lined with parchment paper ensures even baking and easy removal of biscuits without breaking.

Cooling Rack

Helps biscuits cool evenly and prevents condensation from making the bottoms soggy.

Spatula or Cookie Scoop

For even portioning and gentle folding, a silicone spatula or a cookie scoop works best. It ensures biscuits are uniform in size and bake consistently.

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Ingredients & Substitutions

Here’s a detailed breakdown of each ingredient, its role in the recipe, and possible substitutions:

• 1 ½ cups almond flour – Provides a low-carb, protein-rich base. Almond flour is high in healthy fats and adds a tender texture. Substitute with hazelnut or cashew flour for variation.
• ¼ cup whey protein powder (vanilla or unflavored) – Adds protein and structure. Plant-based protein powders can be used, but you may need to adjust moisture levels.
• 1 tsp baking powder – Leavening agent that helps biscuits rise and become fluffy.
• ¼ tsp salt – Enhances flavor and balances sweetness.
• 2 tbsp erythritol or preferred low-carb sweetener – Optional for a touch of sweetness without added sugar.
• 2 large eggs – Provide protein, structure, and moisture. For fluffier biscuits, separate whites and whip until soft peaks before folding in.
• ¼ cup Greek yogurt (full-fat) – Adds creaminess, moisture, and additional protein. Substitute with cottage cheese for a slightly denser texture.
• 1 tsp vanilla extract – Adds depth and enhances the natural sweetness of blueberries.
• ½ cup fresh or frozen blueberries – Adds natural sweetness, antioxidants, and flavor bursts. Frozen blueberries work, but fold in carefully to avoid bleeding into the batter.

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How to Make High-Protein Blueberry Biscuits

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Proper preheating ensures even baking and helps biscuits rise properly.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together almond flour, protein powder, baking powder, salt, and erythritol. This ensures uniform distribution of leavening agents and protein, preventing lumps.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk eggs, Greek yogurt, and vanilla extract until smooth. The yogurt adds moisture while eggs provide protein and structure.

Step 4: Combine Wet and Dry

Gently fold wet ingredients into dry ingredients using a spatula. Avoid overmixing; overmixing can make biscuits dense. The goal is a thick, slightly sticky batter.

Step 5: Fold in Blueberries

Gently fold in blueberries. If using frozen, fold them in directly from the freezer to prevent coloring the batter.

Step 6: Shape Biscuits

Use a cookie scoop or spoon to drop batter onto the prepared baking sheet. Flatten slightly with the back of a spoon for even baking. Each biscuit should be roughly the same size for uniform cooking.

Step 7: Bake

Bake for 20–25 minutes, or until golden brown and firm to the touch. The biscuits should spring back lightly when pressed.

Step 8: Cool and Serve

Transfer biscuits to a cooling rack for 5–10 minutes. Serve warm with Greek yogurt, nut butter, or a drizzle of sugar-free syrup.

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Common Mistakes to Avoid

• Overmixing the batter – Leads to dense, dry biscuits. Fold gently.
• Using thawed blueberries – Can make the batter watery and turn it purple.
• Skipping baking powder – Biscuits won’t rise properly.
• Incorrect protein powder – Some plant-based powders absorb more liquid; adjust wet ingredients accordingly.

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Pro Tips for Best Results

• Use fresh blueberries for maximum flavor.
• For extra fluffy biscuits, whip egg whites before folding into batter.
• Add a pinch of cinnamon or nutmeg for subtle warmth.
• Freeze individual biscuits for easy breakfast prep; reheat in the oven or microwave.

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High-Protein Nutrition & Strategy

These biscuits are designed for anyone following a high-protein lifestyle. With whey protein, eggs, and Greek yogurt, each biscuit provides a mix of fast- and slow-digesting proteins, perfect for muscle recovery, satiety, and stable energy. Pairing with coffee or tea makes it a satisfying breakfast, while post-workout, it helps replenish nutrients without spiking blood sugar.

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Variations You Can Try

• Chocolate Chip Protein Biscuits – Replace blueberries with sugar-free chocolate chips.
• Lemon Poppy Seed – Add 1 tsp lemon zest and 1 tsp poppy seeds for brightness.
• Mixed Berry – Use raspberries, blackberries, and blueberries for variety.

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Tips for This Recipe

• Portion batter evenly using a cookie scoop.
• Adjust baking time slightly if making larger or smaller biscuits.
• Double the recipe for freezer-friendly meal prep.

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Optional Additions

• Chia seeds – Adds fiber and omega-3.
• Flaxseed meal – Boosts protein and moisture.
• Egg whites – Increase protein without fat.

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Serving Ideas

• Breakfast with Greek yogurt or nut butter
• Post-workout snack
• Family brunch or on-the-go breakfast

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Storage Recommendations

• Fridge: 3–4 days in airtight container.
• Freezer: Up to 3 months. Freeze individually.
• Reheat: Microwave 20–30 seconds or oven 5 min at 350°F.

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Frequently Asked Questions (FAQ)

Q1: Can I use plant-based protein powder?
Yes, but adjust wet ingredients to maintain moisture.

Q2: Are these keto-friendly?
Yes, low-carb and high-protein, perfect for keto.

Q3: Can I make them ahead?
Absolutely, they freeze and reheat well.

Q4: How many biscuits does this make?
About 8 medium biscuits.

Q5: Can I replace almond flour?
Coconut flour works but reduce quantity and increase wet ingredients.

Q6: Can I add extra sweetener?
Yes, adjust to taste, keeping overall macros in mind.

Q7: Can I make mini biscuits for kids?
Yes, reduce baking time by 5–7 minutes.

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Nutritional Breakdown (Per Serving – 1 Biscuit)

• Calories: 150 kcal
• Protein: 12 g
• Fat: 9 g
• Total Carbs: 6 g
• Fiber: 2 g
• Net Carbs: 4 g
• Sugar: 1 g
• Sodium: 150 mg

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📌 Recipe Snapshot

• Prep Time: 10 min
• Cook Time: 25 min
• Total Time: 35 min
• Course: Breakfast / Snack
• Cuisine: Low-Carb / Keto
• Servings: 8 biscuits
• Calories: 150 kcal
• Protein: 12 g