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.
Low Carb Almond Flour Biscuits
These low carb almond flour drop biscuits are perfect served with butter and your favorite breakfast topping. Per biscuit: 195kcal, 17g fat, 8g protein, 5g total carbs – 3.1g fiber = 1.9g net carbs
- Prep Time: 12m
- Cook Time: 18m
- Total Time: 30m
- Serves: 6
- Yield: 6 biscuits
Ingredients
- 1 cup plus 2 tablespoons blanched almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon granulated erythritol (optional)
- 2 tablespoons butter, cold
- 2 large eggs, plus 1 white
- 1 tablespoon plain greek yogurt or sour cream
Instructions
- Preheat oven to 400F. Prepare a sheet pan by lining with parchment paper.
- In a mixing bowl, combine dry ingredients.
- Using a fork, pastry cutter, or food processor, cut the butter into the flour mixture until the texture resembles fine crumbs. Chill the butter beforehand if necessary; it should be very cold.
- Separately, whisk the eggs and egg white vigorously until light and frothy. Add the greek yogurt and whisk again until combined.
- Add the egg mixture to the flour mixture and mix gently until combined.
- Using a large spoon or 1/4C measuring cup, drop batter onto prepared baking sheet.
- Bake for 15-18 minutes in preheated oven, or until tops are golden brown. Serve warm or room temperature.
Notes:
- 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.
Thanks for the recipe! Made these today and they came out exactly as pictured. Fluffy and delicious flavor!
Is coconut flour fully needed or can I use all almond?
They usually don’t substitute for each other because coconut flour is much more absorbent, but it might work here since the amount of coconut flour is relatively small. The texture may be a little different, and you will likely need extra almond flour if the mixture is too moist.
These were amazing! I used a muffin tin with parchment paper cups so they would be thicker and not spread as much. Turned out great! Thanks!
Made these today for Mother’s Day and they’re really good, much better than the fathead type I’ve made before due to the texture. I will use a baking soda with aluminum next time to get more tang. Thanks for such a great recipe!
So glad you enjoyed them!