Keto Almond Flour Drop Biscuits
My low carb pancake recipe remains one of my favorites for a quick keto breakfast on the weekends, but I still like to mix it up a bit when I can. This low carb almond flour biscuit recipe is almost as easy to make, and makes a great accompaniment to your bacon, eggs, and other breakfast staples. I especially like them served warm with butter and a little sugar free jam.
There are two keys to getting these right. First is to make sure you thoroughly combine your dry ingredients. The baking powder/soda needs to be well distributed for them to turn out nice and fluffy. Second is to make sure your butter is nice and cold. I usually pop it in the freezer for a few minutes while I prep the other ingredients and then use my food processor to cut it in. That’s the key to even browning and a buttery texture.
- These keep fine at room temperature for 2-3 days in a sealed container, but any longer than that and you should probably refrigerate.
- For maximum fluffiness, get the batter in the oven as soon as possible after combining the wet and dry ingredients.
- If you plan on cutting these (to add toppings or filling), let them cool for a few minutes out of the oven first.