Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
In a large bowl, combine the almond flour, cocoa, salt and baking soda. In a medium bowl, whisk together the coconut oil or butter, sugar, eggs and lemon juice. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in blueberries. Drop the batter, in about 1⁄4 cups on sheet about 2 inches apart.
Bake for about 18 minutes, or until a toothpick inserted into the center of a biscuit comes out clean.
Let cool before serving. Serve topped with whip cream and Worthy Chocolate Blueberry Jam.