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keto biscuit recipe

Keto Biscuit Recipe

Keto Biscuits made with almond flour are surprisingly simple to make and are a great substitute for flour biscuits.
4.23 from 84 votes
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Course: Bread
Cuisine: American
Keyword: Almond Flour
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 5 biscuits
Calories: 209kcal
Author: Laura

Ingredients

  • 1 1/8 cups blanched almond flour (120g) chilled
  • 1 tsp baking powder (5g)
  • 1/4 tsp salt (1g) omit if using salted butter
  • 3 tbsp cold unsalted butter cut into cubes (45g)
  • 2 egg whites lightly beaten

Instructions

  • Pre-heat the oven to 350 degrees F (180 C). Prepare a baking sheet by lining it with parchment paper or a silicon baking mat.
  • Combine almond flour, baking powder and salt in a large bowl.
  • Add the cubes of cold butter to the bowl and cut the butter into the flour using a pastry cutter or fork. Combine until the mixture is in gravel-sized pieces.
  • Whisk the egg whites in a separate bowl, then add them to the flour mixture. Stir until fully combined. Don't over stir. Butter chunks will remain.
  • Using your hands or a spoon, scoop out enough dough to form a biscuit. Place it on the baking sheet. Continue until you've formed all of the biscuits. Make sure to space them apart so they have room to grow while baking. Flatten down slightly with your hand.
  • Bake for 12-15 minutes or when they've turned a nice golden color.

Video

Notes

  • If using salted butter, omit the extra salt.
  • Make sure your ingredients are cold. Chill the almond flour 20 minutes before using. Use only cold butter.
  • The biscuits won't flatten much in the oven. If you want them flatter, flatten them down to the shape you want before baking.

Nutrition

Calories: 209kcal | Carbohydrates: 6g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 222mg | Potassium: 22mg | Fiber: 3g | Sugar: 1g | Vitamin A: 210IU | Calcium: 103mg | Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.