Breakfast

5 Ingredient Keto Biscuits

Biscuits……cut, drop, buttery, flaky, moist, crispy. So many different types of biscuits. When I was a kid my Mom would make drop biscuits from the famous “Bisquik”.

Those little mounds of bread-like-crumbly-goodness were almost always covered in sausage gravy. Biscuits and gravy was another weekend favorite at our house! I have come to realize that it is definitely an American thing😊 My friend from the UK had never heard of it before! Who would have thought🤔

So yesterday was my husbands birthday and every year I make him lots of goodies from breakfast all the way to dinner! Of course, breakfast was biscuits and gravy! Since he is NOT following a gluten free, keto eating style I made him scratch biscuits with wheat flour. I couldn’t miss out on the yumminess so I made a 2nd batch of biscuits for me!

Now I have tried countless recipes for gluten free, keto, paleo biscuits, but they were mostly ok. Nothing too wonderful to share and shout out to everyone about ……..until now!!

Only 5 ingredients and 10-12 minutes later you will be enjoying some melt-in-your-mouth-goodness that you will be telling everyone about😊

First you will need 1 cup + 2 Tbsp COLD Blanched,Almond Flour, 2 Tbsp COLD butter. If your flour and butter are not super cold the dough will not set up right. If they need to chill, put in fridge for 20min minimum to work.
Add in 1/4 tsp salt and 1 tsp baking powder. Begin cutting in the butter, pastry cutter works best here.
It should have a medium crumb consistency. You want little pea size bits of butter.
Now you will need egg whites from 3 LARGE Eggs. Its important they be large so your amounts are not off.
Whisk whites well until frothy.
Cut/stir in egg whites to the dry mix with a KNIFE. It sounds strange, but it helps to keep them light textured.
Your dough should come together like this. Its ready to bake!
I used a cookie scoop to place on my lined cookie sheet. It is approx. 2 Tbsp of batter per biscuit if you don’t have a scoop.
Bake for 10-12 minutes in a 400F oven until golden brown.

Yummy biscuit goodness waiting to be devoured!! These are great warmed up if you have left overs. Makes approx. 6 biscuits.

5 INGREDIENT KETO BISCUITS

1 cup + 2 Tbsp COLD Blanched, Almond Flour (place in fridge 20 min if not cold)

1 tsp. Baking Powder

1/4 tsp of salt

2 Tbsp COLD,HARD, Salted butter

3 Egg Whites from 3 LARGE Eggs

First you will need 1 cup + 2 Tbsp COLD Almond Flour, 2 Tbsp COLD butter.

Add in 1/4 tsp salt and 1 tsp baking powder.

Begin cutting in the butter, pastry cutter works best here. It should have a medium crumb consistency. You want little pea size bits of butter.

Now you will need egg whites from 3 LARGE Eggs. Its important they be large so your amounts are not off. Whisk whites well until frothy.

Cut/stir in egg whites to the dry mix with a KNIFE. It sounds strange, but it helps to keep them light textured.

I used a cookie scoop to place on my lined cookie sheet. It is approx. 2 Tbsp of batter per biscuit if you don’t have a scoop.

Bake for 10-12 minutes in a 400F oven until golden brown.

Yummy biscuit goodness waiting to be devoured!! These are great warmed up if you have left overs.

Makes approx. 6 biscuits. @ 1g carb each.

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34 thoughts on “5 Ingredient Keto Biscuits”

  1. This is not what this biscuit looks like when it’s done I promise! They don’t taste bad though, but you will need all 6 to have a decent meal.

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    1. It is possible with different almond flour to have a different result. I use Bobs Red Mill almond flour. It is a mealy texture in its raw form. I use mine in biscuits and gravy so the shape doesn’t matter much. Thank you for trying out my recipe and leaving a comment😄

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      1. I have never tried to freeze them. And yes, some pictures show they do, some pictures show they do not. Depends on too many different factors since it is egg white based. If I were to freeze them, I would bake, then cool and freeze indiidually on a cookie sheet. Then transfer to a freezer bag. Reheat in oven for 5 to 8 min at 350F. Thank you for your comment!

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  3. I just made these.
    I’m trying to rededicate myself to low carb / low sugar diet. First step cut out McD’s sausage biscuit and replace with egg yolk Keto biscuit.
    Thank you for sharing this recipe.

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  4. These were yummy! Unfortunately, the macros came out to be closer to 2.6 net carbs per biscuit (still reasonable!). I used Blanched Almond Flour By Nature’s Eats.

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  5. Using Bob’s redmill super fine almond flour and my fitness pal recipe calculator these come out to 7.7 g carb – 1.5 g fiber, so 6.2 net carb for each of 6 biscuits.

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    1. I would HIGHLY recommend using verywellfit.com as a gauge for recipe nutrition information. My fitness pal, if you research, has incorrect calculations of the macro nutrients for many things. This recipe uses 1 cup plus 2 Tbsp of almond flour. Look at the actual nutrition label from a package of Bobs red mill almond flour and you will see what I mean. Thank you for being diligent in checking my calculations. I have posted the nutrition information for this recipe😊

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    2. Maybe the original recipe is not using Bob’s Super Fine Almond Flour? Calculating by hand: Bob’s Super Fine Almond Flour – 5 g carbs per 2 T (or 4 g net). Recipe has 18 T almond flour, so 9 units x 5 g carbs = 45 g total (36 net). So 6 muffins at 7-ish total carbs (6 net) each.

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      1. I am also calculating by hand from the package. 1/4 cup has 6 g carb/3 fiber. Multiply by 4 to get 1 cup, then add half listed to get the 2 Tbsp = 27g c /13.5g fiber for the recipe. These are the figures. It seems you have a different set of figures for some reason. Thank you for your comment.

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      2. Crazy! I wonder if the variable numbers Bob’s Red Mill supplies are due to rounding errors, or maybe some of the numbers are based on weight instead of volume. I’ve been doing a lot more calculating lately since mom has started reducing her carbs and is also on insulin – for myself I can approximate, but for her I have to be much closer.

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  7. Am I missing the print button? It’s so hard to read from my phone that I need to print it so I can see what I’m doing and not miss anything! They look fabulous!

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  8. Just tried this and very happy with the texture and flavor.May add a little more salt but prefer over the cheese breads. I flattened out my scoops with a small spatula and were easy to slice and add butter. Mmmm

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  10. Made tonight and turned out well. Texture was great but just a tad dry. It’s my first recipe with almond flour and a Keto bread item so maybe that’s part of it! My hubby tried and thought they were great and would eat instead of regular biscuits!

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  11. I subbed full fat sour cream in place of the eggs and these were great.. I was not able to cut minein half but totally was able to smear butter on top! I think with a tad more sour cream they would hd together great! Thank you! Also for those who don’t use eggs in recipes.. sour cream us a great sub.. !

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  12. 👍🏻 Turned out exactly as posted. Had with my sausage gravy. ❤️ The carb reduced and I didn’t have to give up my biscuit and gravy😋

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  13. I rarely comment on receipt posts. But Dear Lord this must be said. I whipped up these biscuits this morning. I went into it a bit apprehensive… because I’ve tried other Keto biscuit recipes and been disappointed.
    Not this time. This morning I made these beautiful biscuits and I’m pretty sure I heard the Angels singing when I ate them. Thank you for this recipe. You have become my hero.

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