Almond Flour Biscuits KETO (Maya)

These biscuits are so versatile. Eat them with jam, honey, or savory with a meal. 

❤ With love and full tummies ~ Mama Bear  ❤

~ * ~ * ~ * ~

Let's Get Cooking!

~ * ~ * ~ * ~

✨Share this post and let’s spread the joy of authentic home cooking! ✨

Servings: 12 | 2.5 Net Carbs

Ingredients :

• 2 cups Blanched Almond Flour 
• 2 tsp Baking powder 
• 1/2 tsp Sea salt 
• 2 large Eggs (whisked) 
• 1/3 cup Unsalted butter (measured solid, then melted; can use ghee or coconut oil for paleo or dairy-free) 
• 1/4 cup Sour cream (optional, can omit or use coconut cream for paleo or dairy-free)

Instructions :

• Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
• Mix dry almond flour, baking powder, and sea salt together in a large bowl. Stir in whisked egg, melted butter, and sour cream, if using (optional).
• Scoop tablespoonfuls of the dough onto the lined baking sheet (a cookie scoop is the fastest way). 
• Form into rounded biscuit shapes (flatten slightly with your fingers).
• Bake for about 15 minutes, until firm and golden. Cool on the baking sheet for 25 minutes.

Tips & Tricks :

• Bring your ingredients to room temperature. If your eggs or sour cream are cold, they can solidify the melted butter before it mixes well, leading to lumps.
• Use a whisk for dry ingredients. It breaks up lumps more easily than a spoon or spatula. You could sift your flour instead, but this is a pain with almond flour — I much prefer the whisk.
• Leave just enough room. Keto biscuits don’t spread or rise much, so you only need about an inch of space between scoops, but if you place them too close, they’ll run together.
• Flatten the biscuits to the height you want. I mentioned they don’t rise a lot, right? I did. So make sure they are close to the height you want before baking.
• Let them cool for a few minutes. While they’re wonderful fresh out of the oven, the texture actually gets even better if you let them cool from hot to warm. Any crispness on the outside does soften once they cool completely, though, so warm is the sweet spot!
• Why are they crumbly? Because they are gluten-free, low carb biscuits. 😉 But honestly, I love that they are crumbly because that’s what makes them so moist and buttery! You can add an extra egg if you want them sturdier, but to me they taste better with 2. If you’re looking for something sturdy and chewy, try these keto dinner rolls for a better fit.

Flavor Variations :

This is the basic keto biscuit recipe I make most often, but you can easily customize it with add-ins:

• Rosemary Garlic – Mix in a tablespoon of fresh rosemary and 1-2 cloves of minced garlic with the dry ingredients. Perfect alongside a salad or filet mignon.
• Parmesan Herb – Replace 1/4 to 1/2 cup of the almond flour with grated parmesan cheese, plus a teaspoon of Italian seasoning. So good with my keto chicken parmesan!
• Cheddar Bacon – Stir in 1/2 teaspoon of smoked paprika, 1/2 cup of shredded cheddar cheese, and 1/4 cup of crumbled bacon before baking. Or try my cheddar bay biscuits instead.
• Sweet Cinnamon – Many of you have asked if you can make these almond flour biscuits sweet, and you can! Just replace 1/4 cup of the almond flour with 1/3 cup of sugar replacement, along with a teaspoon of cinnamon and 1/2 teaspoon of vanilla extract. 

Nutrition :

• 1 biscuit | Nutrition info below is per serving.  Calories 173| Fat 16.2g | Protein 5.2g | Total Carbs 4.5g | Net Carbs 2.5g