Almond Flour Biscuits

Soft almond flour biscuits that are low carb and gluten free. Easy to make with simple ingredients and perfect for breakfast or dinner sides.gluten-free

Course Breakfast, Side Dish, Side Dishes, Snack

Cuisine American

Keyword almond flour, Almond Flour Biscuits, baked, keto, low carb

Prep Time 5

Cook Time 20

Additional Time 5

Total Time 30

Servings Biscuits

Calories 197kcal

Author Bon Appeteach

Ingredients

1 3/4 cup Fine Almond Flour
2 Eggs
1/2 cup Sour Cream
1 tbsp. Psyllium Husk Powder
1 tbsp. Baking Powder
1 tsp. Xanthan Gum
1 tsp. Salt
2 tbsp. Melted Butter optional

Instructions

Preheat your oven to 350 F. Line a 9 inch cast iron skillet or baking sheet with parchment paper.
In a large mixing bowl, whisk together the eggs and sour cream until fully combined.
3Mix in the almond flour, psyllium husk powder, xanthan gum, baking powder, and salt. Use a rubber spatula or spoon and mix until it's fully combined.
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).
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 top of each biscuit during the last 5 minutes of baking, or when they come out of the oven.
Serve warm with your favorite breakfast or as a side dish.

Video

Notes

Let the dough rest briefly: Give it 2–3 minutes before scooping so the psyllium husk can absorb moisture and firm up the texture.
Use fine almond flour: A finer grind gives you a softer, more traditional biscuit texture (not gritty or dense).
Watch the bake time closely: Almond flour can dry out quickly—pull them once the tops are lightly golden and the centers are set.

Nutrition