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Who else does meal prep on Sundays? I can’t be the only one! I’m consistently noticing that more of you are looking at recipes here at Wholesome Yum on Sunday than any other day of the week. Clearly, many of you were crazy busy in the kitchen yesterday. I have to say I totally agree with you – Sunday is the best day to cook for the week ahead. Since these paleo almond flour biscuits have been in my weekly rotation for the past month, I couldn’t wait any longer to share them!
Sunday meal prep has become a comforting routine for me. My family doesn’t usually have concrete plans in the morning that day, so I ask my daughter if she wants to cook with me. She squeals in delight every time! She loves sitting on the kitchen counter as I do my cooking. I let her turn over measuring cups into a bowl or stir using a big spoon.
As cliche as it sounds, it feels like she’s growing up too fast. The time we spend together in the kitchen is just priceless. It feels like moments frozen in time.
Weekdays get so busy for many of us. Having some aspects of meals ready to go in advance is a huge time saver. After I made these almond flour biscuits for the first time, I wished I’d done it sooner. Not only were they deliciously buttery and satisfying, but having them on hand all week was so convenient! I brought them to work, served them with dinner, and even incorporated them into snacks.
Now I actually have two ways of making these paleo almond flour biscuits. The ingredients and method are the same both ways, but I make them in two different shapes – biscuits as shown, and also a larger, flatter version. The biscuit shape is perfect to have as a side with soup, salad, or any entree or side dish.
I use the larger, flatter version of these almond flour biscuits as a bun or low carb bread for sandwiches. You may need to reduce the baking time by a couple of minutes for the flatter ones. Since they are not as thick, they cook a little faster. I hope you’ll try both!
The best part of this low carb almond flour biscuits recipe is how ridiculously simple it is. Mix together all the ingredients, scoop them onto a baking sheet, and bake for just 15 minutes. So, so easy! It’s one of the reasons I keep making them again and again.
I’ve had no problem storing these paleo biscuits in the fridge for a week. You can warm them up in the microwave or oven right before serving. They also freeze well, so you could even make a few batches to have on hand for a long time. Can’t go wrong with that.
Paleo Almond Flour Biscuits Recipe (Low Carb, Gluten-free) – 4 Ingredients:
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| Servings | Prep Time | Cook Time |
| biscuits | 10 minutes | 15 minutes |
| Paleo Almond Flour Biscuits (Low Carb, Gluten-free) - 4 Ingredients This paleo almond flour biscuits recipe requires just 4 common ingredients and 10 minutes prep time! Low carb, gluten-free, and buttery delicious.
|
- 2 cup Almond flour
- 2 tsp Gluten-free baking powder
- 1/2 tsp Sea salt
- 2 large Eggs (beaten)
- 1/3 cup Butter (measured solid, then melted; can use ghee or coconut oil for dairy-free)
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Mix dry ingredients together in a large bowl. Stir in wet ingredients.
- Scoop tablespoonfuls of the dough onto the lined baking sheet (a cookie scoop is the fastest way). Form into rounded biscuit shapes (flatten slightly with your fingers).
- Bake for about 15 minutes, until firm and golden. Cool on the baking sheet.
Net carbs each: 2g
| Print recipe |  Yum |
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Looking for more low carb, gluten-free, simple sides for dinner? Try these:
Luz says
Good Morning! I tried this recipe today and they came out really good. Thank you for sharing!
Maya | Wholesome Yum says
Thank you, Luz!
Sean says
Hi! These look great. Would you consider making a coconut flour biscuit as well (if you don’t already)? I am less of a fan of almond flour and sometimes feel a little queasy eating it.
Maya | Wholesome Yum says
Hi Sean, I’ve added it to my list to create a recipe for coconut flour biscuits, too. Thank you for the feedback!
Michele says
Can’t wait to make these too!! I’m really really loving your site!
Maya | Wholesome Yum says
Thank you!
April says
Great recipe! And sooo easy! I added Italian seasoning to my biscuits and they were yummy!
Maya | Wholesome Yum says
Thank you, April! I love Italian seasoning, too.
Kenneth Brown says
What is the serving size for the nutritional chart?
Maya | Wholesome Yum says
Hi Kenneth, The serving size is one biscuit as far as the nutrition label goes. But of course you can have more than one serving. 😉
Rebekah says
These came out absolutely incredible! Cant believe they are paleo– they taste just like regular biscuits! Will definitely be making them again soon!
Maya | Wholesome Yum says
Thank you, Rebekah!
Sharon says
What can I use in place of the eggs? Can’t have eggs.
Maya | Wholesome Yum says
Hi Sharon, I haven’t tried it, but flax eggs might work. Stir together 2 tablespoons of flax seed meal with 6 tablespoons water, and refrigerate for 15 minutes. Then you should be able to use the mixture to replace the 2 eggs in the recipe. Let me know if it works!
Sean says
Just made them with coconut oil! They’re super tasty for only 4 ingredients – thanks!!
Lindsey says
Do you add the butter melted, cold and diced, or softened?
Maya | Wholesome Yum says
Hi Lindsey, Measure the butter solid, then melt it and add it melted.
FoodPlato says
OMG! These were awesome, thank you!!! First “bread” since starting keto two weeks ago.
Julie says
Mine did not turn out looking like this. I have brown globs on my baking sheet. I probably don’t have fine enough flour. I haven’t tasted them yet.
Maya | Wholesome Yum says
Hi Julie, Almond flour is finely milled and blanched – it shouldn’t be brown. Did you by chance use almond meal instead? That would explain the darker color. It might also work, but the appearance and texture would definitely be different. In general, I’d recommend almond flour over almond meal for this recipe.
Amanda says
My husband and I are doing low carb diet and I just made these! So easy and pretty tasty! I love that they’re GF for the kids too. We’re not allergic, just do better without it.
Maya | Wholesome Yum says
Hi Amanda, I’m glad your family liked these! We’re the same way – not allergic to gluten but still feel better without it.
Christa says
These are so yummy, so glad I found this recipe! Just curious how you store them? Thanks! 🙂
Maya | Wholesome Yum says
Thank you, Christa! You could keep them on the counter for a day or two, but they are best stored in the refrigerator.
Sarah says
What country are you in? When you say biscuit, do you mean cookie? Or whatever the word biscuit means in America, I think like a scone or shortcake.
Maya | Wholesome Yum says
Hi Sarah, I’m in the United States. Here, biscuits are more like a soft, buttery bread. The texture is a little similar to a scone, but they are savory, not sweet. They make a good accompaniment to a meal, or if you make a flattened version of these biscuits, you can use them as sandwich bread as well.
Gall says
Thanks for sharing. I really need to keep my carbs down and eat no wheat at all.
Maya | Wholesome Yum says
You’re welcome!
Renae says
What I have says Almond Flour/Meal. It reminds me more of cornmeal than flour. Could I put it in a food processor and it work for the biscuits?
Maya | Wholesome Yum says
Hi Renae, A label like that usually means it’s almond meal, which is less finely ground than almond flour and typically not blanched. Putting it in a food processor would help (but be careful not to overprocess or you’ll end up with almond butter). Either way, the biscuits do work with almond meal, but the texture is a bit different.
Mary says
These came out wonderful. I used them for strawberry shortcake. Broke up a biscuit in a bowl, added sliced fresh strawberries and put a little whipped, heavy cream on top. Nice to feel like you are having a treat but keeping the carbs low.
Maya | Wholesome Yum says
Thank you, Mary! That sounds like an awesome way to enjoy these.
Stellar says
Yeah, please let us know, Sharon!
Susan says
I see 5 ingredients?
Maya | Wholesome Yum says
Hi Susan, I don’t include salt and pepper in my ingredient counts. This is pretty typical for recipes. 🙂
Amanda says
Would these be good for biscuits and gravy?
Maya | Wholesome Yum says
Hi Amanda, Absolutely! Give them a try!
Kelly says
But you don’t say how many biscuits the recipe makes.
Maya | Wholesome Yum says
Hi Kelly, This info is on the recipe card – it makes 12 biscuits.
Faye Cox says
I have made these and added different kinds of cheeses, but my favorite is using Splenda and cinnamon in the batter! Thanks for the recipe, it is great.
Maya | Wholesome Yum says
Thank you, Faye! I need to try a sweet cinnamon version of these.
Denise Crow says
I made these and added garlic, old bay, and cheddar. Sooo goood!!!
Maya | Wholesome Yum says
Thank you, Denise! Those add-ins sound great!