These low carb keto almond flour biscuits are easy-to-make, flavorful, low carb, and gluten-free bread with an amazing texture. Have them for breakfast with some butter or serve them with gravy or your favorite soup.
Ingredients and substitutes
Flour - I used the most common flour for keto recipes - blanched almond flour. Unfortunately, you can't replace it with anything else for this recipe. However, if you're tired of almond flout, you can try my KETO DINNER ROLLS that are made 100% with coconut flour.
Psyllium husk powder - It will act as the gluten and make low carb biscuits less crumbly and chewier, like real bread.
Baking powder - It will help our almond biscuits achieve a fluffy texture while lifting them a little bit.
Eggs - We need our eggs to be at room temperature before whisking them. If you forgot to take the eggs out of the fridge in advance, place them in very warm water (but not hot) for 5 minutes. This will do the trick.
Butter - I use unsalted butter. You should melt it before adding it to the rest of the wet ingredients.
Cream cheese - It has to be at room temperature. Otherwise, it won't combine with the eggs and will appear lumpy.
Salt - I add ½ teaspoon of Himalayan pink salt (any salt will work).
Step by step directions
In a bowl, mix almond flour, psyllium husk powder, baking powder, and salt.
In another bowl, whisk together the rest of the ingredients until reaching homogenous consistency.
Combine the almond flour mixture and the wet ingredients until no dry ingredients are left.
Scoop 12 even balls of the batter onto a baking tray lined with parchment paper and press slightly to flatten the top.
Bake for 17-20 minutes or until golden on top and browned on the bottom.
Carbs in easy almond flour biscuits recipe
The carb content will depend on the size you want your low-carb almond flour biscuits to be. If you follow my recipe to a T and make 12 biscuits, each one of them will have around 2g net carbs.
Onion powder and garlic powder - Apart from the salt that's in the recipe, you can add onion powder, garlic powder, or everything together if you like your biscuits flavored.
Italian herbs - This is a great addition if you're planning to serve the biscuits with something like sausage gravy.
Sharp cheddar cheese - You can also add ¼ cup of shredded cheddar cheese to the batter before scooping it onto a tray. It will add a nice flavor and improve the texture of our keto biscuits even further.
When I hear biscuits, I think GRAVY! That’s why you should try to pair these with my KETO SAUSAGE GRAVY for your next breakfast! Or serve them with one of my soups, such as CREAMY KETO TOMATO SOUP, KETO CAULIFLOWER SOUP, HEALTHY KETO ZUPPA TOSCANA SOUP, or my favorite CREAMY KETO BUTTERNUT SQUASH SOUP RECIPE.
After the biscuits reach room temperature, wrap each one in plastic wrap and then in a piece of foil to prevent freezer burn. Freeze for up to 2 months. Before serving, thaw in the fridge overnight.
The best way to store them is in the fridge in an air-tight container. Like this, they will stay fresh for up to 5 days. Reheat in the microwave for 10-20 seconds before serving.
More almond flour recipes
Almond flour biscuits
- Baking tray
- Cookie scoop
- 2 cups 200g almond flour
- ½ teaspoon salt
- 2 teaspoon baking powder
- 2 teaspoon psyllium husk powder
- 2 large eggs at room temperature
- ⅓ cup 80g cream cheese at room temperature
- ⅓ cup 75g unsalted butter, melted
- Preheat the oven to 350F (175C) and line the baking tray with parchment paper.
- In a mixing bowl, combine the flour, salt, baking powder, and psyllium husk powder.
- In another bowl, add the eggs, melted butter, and cream cheese and whisk until reaching homogenous consistency.
- Combine wet and dry mixtures until no dry ingredients are left.
- Using a cookie scoop, scoop 12 balls onto the prepared baking tray (or you can use a tablespoon and your hands to make the balls). Then, press gently to flatten slightly and bake for 17-20 minutes, or until golden with a crackly finish on the top and slightly browned on the bottom.
- Remove from the oven and cool down on the tray. Don’t touch the buns when they are hot, as they will be fragile. They will firm up while cooling down. Serve!
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com