Step 1

Preheat the oven to 375ºF.

Step 2

In a large bowl, whisk together the almond flour, coconut flour, protein powder, sweetener, baking powder, and salt.

Step 3

Add the sour cream, eggs, and vanilla extract and stir until well combined. Gently fold in most of the berries, saving a few for the tops of the biscuits. Let the dough rest 5 minutes.

Step 4

While the dough is resting, place 1 tablespoon of the butter in a 10-inch ovenproof skillet. Place the skillet in the oven to melt the butter.

Step 5

Remove the skillet from the oven. Use floured hands to form the dough into 2-inch balls and arrange in the hot skillet (you will need to re-flour your hands a few times. I used coconut flour). Press any remaining blueberries into the tops of the biscuits.

Step 6

Melt the remaining 1 tablespoon of butter and drizzle over the biscuits. Place the skillet in the oven and bake 20 to 25 minutes, until the biscuits are golden brown and the tops are firm to the touch.

Step 7

Remove and let cool at least 20 minutes.

Step 8

Whisk together the powdered sweetener and lemon juice. Drizzle over the cooled biscuits before serving.