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


  • 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


  1. Preheat oven to 400F. Prepare a sheet pan by lining with parchment paper.
  2. In a mixing bowl, combine dry ingredients.
  3. 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.
  4. Separately, whisk the eggs and egg white vigorously until light and frothy. Add the greek yogurt and whisk again until combined.
  5. Add the egg mixture to the flour mixture and mix gently until combined.
  6. Using a large spoon or 1/4C measuring cup, drop batter onto prepared baking sheet.
  7. Bake for 15-18 minutes in preheated oven, or until tops are golden brown. Serve warm or room temperature.