Almond Flour Biscuits

Almond Flour Biscuits

A delicious, flaky, almond flour based biscuit that’s keto and low carb friendly too!

A good Southern style biscuit is the key to a perfect breakfast with chorizo gravy, an ideal side dish for seafood dishes like this easy smoked shrimp, maybe you want a Nashville chicken and biscuit sliders, or even to go with your flavor packed baked BBQ chicken!

If you follow a keto diet or low carb lifestyle, then this grain free almond flour based biscuit recipe is ideal to have in your back pocket! I opted to make these more of a drop biscuit style for ease and efficiency. You can whip up a batch in no time!

In order to achieve the perfect texture (I believe texture is just as important as flavor), this keto biscuit recipe is NOT gluten free (keep reading below to understand more). While it’s not a gluten free biscuit, you can tweak the ingredients to make it that way if needed.

Grab all the details below outlined in the post to help you understand baking ingredients, substitutes, and techniques to making the perfect golden brown breakfast biscuit. Let’s dive in!

Almond Flour Biscuits with jam

“School” Supplies:

  • Measuring Cups and Spoons
  • Large Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Cookie Scoop
  • Cast Iron Pan or Round Cake Pan
  • Parchment Paper

“Class” Notes:

Need to know more about this recipe? Use my culinary notes below to help guide you through. Ready to get cooking? Jump to the recipe below and get started.

Ingredients:

  • Almond Flour: Use a fine almond flour for this recipe. You cannot swap with coconut flour.
  • Eggs: Eggs act as a binding agent and allow the biscuit batter to stick together and creates some moisture.
  • Sour Cream: Another form of binding agent and moisture. It helps keep the biscuit tender in the absence of traditional fats (butter or shortening). You could also sub with Greek yogurt.
  • Vital Wheat Gluten: A dry ingredient that helps add elasticity and texture to a keto “bread” in the place of traditional gluten found n regular flour. Read more notes below and how to sub it out if needed.
  • Xanthan Gum: Xanthan gum is a great binder and helps keep almond flour from becoming too crumbly. It helps with the texture.
  • Baking Powder: This is needed to help leaven the biscuits.
  • Sea Salt: Adds flavor.
  • Melted Butter: Optional- but works
Almond Flour Biscuits ingredients

What is vital wheat gluten? Why do you add it to keto recipes?

Vital wheat gluten is also traditionally know as seitan (often found in vegetarian and vegan recipes in place of meat). Despite having the words “wheat gluten” in the name, it actually is a high protein and low carb flour that’s keto friendly.

A standard 1/4 cup serving only rings in at 4 net carbs. I use just 1 tablespoon (1 net carb) across an entire recipe of biscuits, so I believe it’s 100% worth using to create a more bread like texture.

Because it does contain the vital wheat gluten, these are NOT a gluten free biscuit. You can however, omit to be completely gluten free. It will however be less bread-like and bit more crumbly, but they will still taste great!

How to make your keto low carb biscuits:

This whole recipe easily comes together in one large mixing bowl (which I love). I start by taking the sour cream and eggs and whisk them together so they are fully combined.

Once whisked together, you can add in the dry ingredients. Combine the almond flour, vital wheat gluten, xanthan gum, baking powder, and sea salt to the bowl. Use a rubber spatula or spoon to mix everything together.

The mixture will be fluffy and some what smooth. It should not be too watery or overly dense. I like to bake mine in a parchment paper covered cast iron pan (gets a nice even gold brown color on the bottom). Parchment paper is also key to non-stick!

Liquid and dry ingredients for biscuits

Use a cookie scoop and press the biscuit dough into the base. Drop the scoop onto the parchment paper and repeat until you get all eight biscuits made. Place them about an inch apart and DO NOT flatten them!

Bake them in a fully pre-heated oven of 350 F. Mine cooked and set in about 25 minutes. Around the last five minutes, I like to brush them with some melted butter. I do this again after they come out of the oven as well.

Serve them warm, slice in half and add butter or try adding delicious chorizo sausage gravy for a fun kick on biscuits and gravy.

Raw biscuit dough to being baked

Keto Biscuit Variations:

I like to play around with different flavor combinations for both sweet and savory keto style biscuits. Try one of the following flavor pairings to the biscuit dough-

  • Make them Cajun style with cheddar cheese and my Cajun BBQ dry rub. Toss in some minced green onions and serve them with your favorite seafood (I love it with smoked crab legs too).
  • Cheddar and Spicy Jalapeno style for a little kick to go with that chorizo gravy.
  • Want a sweet version that’s still sugar free? Try adding a little vanilla, low carb sweetener, and cinnamon for a fun twist on a classic biscuit.
  • Make a garlic knot inspired biscuit with parmesan, garlic, and Italian seasonings!
Ways to use almond flour biscuits
Yield: 8

Almond Flour Biscuits

Almond Flour Biscuits

A delicious, flaky, almond flour based biscuit that's keto and low carb friendly too!

Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 30 minutes

Ingredients

  • 1 3/4 cup Fine Almond Flour
  • 2 Eggs
  • 1/2 cup Sour Cream
  • 1 tbsp. Vital Wheat Gluten
  • 1 tbsp. Baking Powder
  • 1 tsp. Xanthan Gum
  • 1 tsp. Salt
  • 2 tbsp. Melted Butter (optional)

Instructions

1. Preheat your oven to 350 F. Line a 9 inch cast iron skillet or baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the eggs and sour cream until fully combined.

3. Mix in the almond flour, vital wheat gluten, xanthan gum, baking powder, and salt. Use a rubber spatula or spoon and mix until its fully combined.

4. Use a cookie scoop and press the dough into it and then drop onto the parchment paper. Repeat until you get all 8 biscuits scooped out (keep them about an inch apart).

5. Bake for 20-25 minutes until they are set in the middle and golden brown on top. I like to brush melted butter on the tops the last 5 minutes of baking or when they come out of the oven.

6. Serve warm with your favorite breakfast or as a side dish.

Notes

I like to play around with different flavor combinations for both sweet and savory keto style biscuits. Try one of the following flavor pairings to the biscuit dough-

  • Make them Cajun style with cheddar cheese and my Cajun BBQ dry rub. Toss in some minced green onions and serve them with your favorite seafood (I love it with smoked crab legs too).
  • Cheddar and Spicy Jalapeno style for a little kick to go with that chorizo gravy.
  • Want a sweet version that's still sugar free? Try adding a little vanilla, low carb sweetener, and cinnamon for a fun twist on a classic biscuit.
  • Make a garlic knot inspired biscuit with parmesan, garlic, and Italian seasonings!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 197Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 55mgSodium: 497mgCarbohydrates: 7gNet Carbohydrates: 4gFiber: 3gSugar: 2gProtein: 8g
  1. Im assuming you mean bake for 20 minutes not 120 minutes 😉 looks delicious going to try them out today!

    1. Yes! I fixed the typo this morning, but for some reason it hadn’t updated correctly. It is all fixed now 🙂

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