Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love These Keto Biscuits
- Ingredients & Substitutions
- How To Make Keto Biscuits
- Tips For The Best Keto Biscuits
- Variations For Low Carb Biscuits
- Storage Instructions
- Ways To Use Keto Biscuits
- More Easy Almond Flour Recipes
- Tools I Use For This Recipe
- Keto Biscuits (5 Ingredients!) Recipe card
- Recipe Reviews
These keto biscuits are special to me for several reasons. (Much less healthy) biscuits were one of the first baked goods I learned to make when I was twelve, and decades later, these buttery gluten-free low carb almond flour biscuits (with a paleo option, too) were one of the first keto recipes my oldest daughter helped me make in the kitchen. But let me be real for a second… the number ONE reason that this is one of my favorite almond flour recipes is that they are so darn simple, with only a few ingredients and super quick prep!
If you’re wondering what to make with almond flour, these are on regular rotation for keto meal prep at my house. Not only is this keto biscuit recipe deliciously buttery and satisfying, but having them on hand all week was so convenient! You can bring them to work, serve them with your favorite keto dinner, and incorporate them into snacks.
Why You’ll Love These Keto Biscuits
- Neutral, buttery flavor
- Delicate texture with the perfect crumb
- Versatile and customizable – see variations below
- Just 10 minutes prep time, ready in less than half an hour
- Only 173 calories and 2.5g net carbs each
- Good source of protein and fiber
- Surprisingly easy to make and goes with everything!
Before you jump in and make these keto biscuits, did you know that different brands of almond flour can have varying levels of moisture and are ground differently? This can have a big impact on your almond flour recipes.
This is why I created Wholesome Yum Super Fine Blanched Almond Flour, after years of keto baking. It’s the only brand I use now in my recipes using almond flour, because it creates the most consistent results.
Ingredients & Substitutions
This section explains how to choose the best ingredients for low carb biscuits, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
This recipe made 4 ingredient keto biscuits (plus salt) when it was first published, but I later added a fifth optional ingredient (sour cream) to improve the texture:
- Wholesome Yum Almond Flour – Of course, the main ingredient in this almond flour biscuit recipe is almond flour… which is why the type you choose makes the biggest difference in the end result. Many brands are too coarse, which will yield a gritty result. Wholesome Yum brand almond flour is the finest out there, for the best texture in your biscuits. Also, no you can’t swap out the almond flour for coconut flour (sorry!), as it would be way too dry.
- Baking powder – I like this gluten-free baking powder, but any kind will work.
- Sea salt – Balances out the flavors. The almond flour biscuits are not really salty.
- Eggs – Use large eggs, not extra large or jumbo.
- Butter – Adds richness and moisture, and of course, makes your keto biscuits buttery! If you want to make this into strictly paleo biscuits or need to be dairy-free, you can use ghee or coconut oil, respectively, instead of the butter.
- Sour cream – This is optional and you’ll want to skip it for the paleo version, but it improves the texture and makes them lighter. A decent dairy-free substitute would be very thick coconut cream.
How To Make Keto Biscuits
This section shows how to make almond flour biscuits, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Combine dry ingredients. In a large mixing bowl, whisk together almond flour, baking powder, and sea salt.
TIP: A whisk helps break up any lumps, without the work of sifting.
This is why I use a whisk instead of a spoon or spatula.
- Add wet ingredients. Add whisked eggs, melted butter, and sour cream. Stir well, until a uniform biscuit dough forms. It will be thinner than a regular dough, but thicker than a batter.
- Scoop. Place scoops the mixture onto a parchment paper lined baking sheet, then flatten gently with your hands. (You may need two pans, depending on their size.)
TIP: Use a cookie scoop!
A large cookie scoop like this one will make uniform-sized biscuits that will cook evenly.
- Bake. Place the keto biscuits in the oven, and bake until firm and golden.
Tips For The Best Keto Biscuits
Here are a few tips to get the best batch of keto low carb biscuits with almond flour possible:
- Use finely ground, blanched almond flour. I mentioned this above but can’t stress it enough! To get the best texture, you need to use the right almond flour. You’re not going to want to buy almond meal for this recipe, but instead get this finely ground, blanched almond flour.
- Mix well. Be sure your dough is completely uniform.
- Pack the dough into the cookie scoop. If you forget to pack that cookie scoop well, your dough will crumble as you release it onto the parchment paper.
- Give them room (doesn’t have to be much!). Unlike those made with wheat flour, keto biscuits with almond flour don’t spread or rise much. Because of that, an inch is totally enough space to leave between scoops of dough.
- The optional sour cream makes them lighter. You can omit the sour cream if you prefer denser low carb biscuits, but definitely include it if you like them more fluffy.
- Let them cool a little. You can definitely enjoy your keto friendly biscuits fresh out of the oven (the best!), but the texture improves if you let them cool a bit from hot to warm.
- Watch the cooking video for more tips. Watch the video on YouTube!
Variations For Low Carb Biscuits
- Add some rosemary and garlic to them for a nice savory roll to serve with a salad and filet mignon.
- Sprinkle parmesan and Italian seasoning into this keto biscuit recipe and serve them on the side with your keto chicken parmesan.
- Stir in some smoked paprika, cayenne pepper, and a bit of shredded cheddar cheese to your almond flour biscuits to make the perfect accompaniment to an low carb salad. (There is also a copycat version of Cheddar Bay biscuits here.)
- Make biscuits for a keto breakfast. Serve them with your morning coffee or along with some bacon, and top them with butter and drizzle a bit of low carb maple syrup. Soooo good! Or, spread some delicious sugar-free Nutella on your biscuit.
- Add gravy. Top them with a low carb sausage gravy for keto biscuits and gravy.
These are all savory versions, but I’ll bet you can go sweet, too.
Storage Instructions
- Store: You can make these keto biscuits ahead of time if you’d like. They’ll keep for 1-2 days on the counter, or up to 1 week in the fridge.
- Reheat: Warm them up in the oven or the microwave, right before serving. If you have time, slather them with a little butter before reheating, to prevent drying out.
- Freeze: Arrange the biscuits on a parchment paper lined baking sheet and freeze until solid. Then transfer to an airtight container or zip lock bag, and store in the freezer for up to 6 months. Thaw on the counter before enjoying.
Ways To Use Keto Biscuits
I actually have two ways of making these keto biscuits: either biscuits as shown, or a larger, flatter version for bread rounds. The ingredients and method are the same both ways.
TIP: 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.
The biscuit shape is perfect to have as a side with:
- Soups – Try the biscuits alongside keto chili, low carb chicken soup, or for topping keto French onion soup. They really go with just about all low carb soup recipes!
- Salads – Turn almost any salad into a complete meal by adding this keto biscuit recipe! My favorites are taco salad, cucumber tomato avocado salad, and cobb salad.
- Main Dishes – They go with anything, but I particularly love these with main meals that have a sauce to soak up, such as Big Mac casserole, garlic butter seared scallops, saucy keto salisbury steak, or creamy lemon parmesan chicken.
Alternatively, you can make the larger, flatter version of these almond flour biscuits to use as a bun for a juicy burger or in place of low carb bread for any sandwich. They are also great for my keto breakfast sandwich recipe, if you want to swap the pancake layers with biscuits.
More Easy Almond Flour Recipes
If you like these keto biscuits with almond flour, you’ll love these other low carb almond flour recipes:
Tools I Use For This Recipe
- Baking Sheet – This one is the perfect size to fit a batch of twelve keto biscuits… and dozens of other almond flour recipes.
- Large Cookie Scoop – The best way to get uniform biscuits.
Keto Biscuits (5 Ingredients!)
You'll love these easy, buttery low carb keto biscuits! This almond flour biscuits recipe has just 5 simple ingredients and 2.5g net carbs.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
-
Mix dry almond flour, baking powder, and sea salt together in a large bowl. Stir in whisked egg, melted butter, and sour cream, if using (optional).
-
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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
893 Comments
Fawn L. Wiley
0These taste better than flour biscuits! Love em.
Maya | Wholesome Yum
0Thank you, Fawn!
Cheryl
0I am very excited about trying this gluten free recipe. Is there any substitution for eggs that I can use?
Maya | Wholesome Yum
0Hi Cheryl, I have not tested this recipe without eggs. You could try flax eggs, but I can’t vouch for the results. Let me know how it goes if you try that!
Julia
0I am trying to replace eggs with banana. I’ll let you know how it works!
Leslie
0I made these last night and they are awesome!! I added some dried garlic along with about 1.5 tbsp of herb de’provence seasoning. Delish!! Thanks for this easy delicious recipe!
Maya | Wholesome Yum
0Thank you, Leslie!
Tonya Davis
0My husband and I love these biscuits. I added cheddar and Jack cheese. Yummy.
Maya | Wholesome Yum
0Thank you, Tonya!
Eliza F
0I’m fairly new to paleo-low-carb-keto-type eating, and I’ve been craving bread and sweets with my meals. Tonight, I made these biscuits (my first almond flour venture!) and they filled that gap. Thanks for the awesome recipe! Can’t wait to try some more baking!
Maya | Wholesome Yum
0Thank you, Eliza!
Hannah
0I can not wait to try this recipe!
I was just wondering how many biscuits this should make?
Maya | Wholesome Yum
0Hi Hannah, this recipe should make 12 biscuits.
Gina
0Added some rosemary, and they were lovely! These are a fantastic canvas to add many different culinary ideas to. Great job!
Maya | Wholesome Yum
0Thank you, Gina!
Sarah
0I mixed my ingredients in a mug with garlic powder and oregano, did it in the microwave like almost instant keto bread and they were wonderful. I love bread, its one of my weaknesses but these are my new healthy choice, I sliced my mini bread and put avocado and smoked salmon, delicious lunch. Next time capers are gong in the bread.
Maya | Wholesome Yum
0Thank you, Sarah! That is such a great idea!
Cheryl
0Do you think these will freeze well? Going to try since I’m the only one im my house who is LC.
Maya | Wholesome Yum
0Hi Cheryl, Yes, they do! I do it all the time.
Bethany
0These were really tasty! Perfect for a paleo biscuits and gravy. I put them under the broiler at the end of baking just to brown the tops, and they looked perfect. Thanks!
Maya | Wholesome Yum
0Thank you, Bethany! Biscuits and gravy sounds delicious!
Angela Capps
0Hi – can this recipe be used for dumplings?
Maya | Wholesome Yum
0Hi Angela, Unfortunately not, but now I added dumplings to my recipe to-do list!
MJ
0Good morning! I made these biscuits for breakfast and added 1 tsp of vanilla extract and 1 tbsp of swerve, to make them more compatible with coffee for my husband. I served them with butter while they were still warm. They turned out great! Thanks so much for your recipes and wholesomeyum.com!
Maya | Wholesome Yum
0Thank you! I bet these sweetened were great with coffee!
ljoer
0Maya, did you know the pecan pie bars recipe is linked to your biscuit recipe? I’m interested in the bars but the link sends me to the biscuits. Thanks.
Maya | Wholesome Yum
0Sorry about that! You can find the pecan pie bars here.
Brooke
0This recipe says it makes 12 biscuits. They are teeny tiny. It really makes about 8 normal sized biscuits.
Maya | Wholesome Yum
0Hi Brooke, I didn’t think they were tiny – about 2 1/2 inches in diameter. But, you can make them any size you like!
Brooke
0Ok thanks! Was trying to make breakfast sandwiches with them, but maybe need to try another way? They crumbled when I cut them in half. Any suggestions? 🙂
Maya | Wholesome Yum
0Hi Brooke, I agree they are a little crumbly. As pictured, I usually eat them plain alongside something, like soup or salad. If you want to make a sandwich, I would just make them flattened to begin with rather than trying to cut them in half. I do this a lot as well and use them for sandwiches that way. Otherwise the process would be the same, but if you flatten them you’d need to reduce the baking time by a few minutes.
Margaret Smith
0I think a couple tbls of ground chia seeds will stick this together quite nicely.
Madge
0I just made these for some biscuits and gravy and they’re a new favorite! So easy and quick to make, and a lovely flavor. I can’t wait to try the leftovers with some jam.
Maya | Wholesome Yum
0Thank you, Madge! I’m glad you liked them!
Heather
0Hi guys,
When I tried this recipe it left an intensely bitter, unpleasant aftertaste. The texture was great and the primary flavour was not bad either.
Has anyone else had this experience? Any idea what the cause or solution might be?
Thanks!
Maya | Wholesome Yum
0Hi Heather, I’ve never experienced this and have made them dozens of times. I suspect that one of your ingredients went bad – maybe the eggs or almond flour?
Jeanetta
0Heather, I read on another site that the bitter taste might be from baking powder that has aluminium in it. Hope this helps!
Kristi
0Your baking powder was probably not aluminum free… That has happened to me.
CW
0I experienced the same horrible aftertaste. I threw the batch out. I looked at the recipe again, and realized I had used baking soda rather than baking powder! Yuk. I will try again.
Maya | Wholesome Yum
0Thank you for sharing! Yes, the baking soda would definitely be the reason for the aftertaste. I’m glad you want to try again with baking powder!
Paula
0Just made a batch, very nice. Trying to find a gf biscuit for Thanksgiving. I think I found it.
Maya | Wholesome Yum
0Thank you, Paula!
Sara
0Made these and some bacon gravy this morning. I added 2 tbsp of sour cream and OMG! SO GOOD!!
Maya | Wholesome Yum
0Thank you, Sara! That sounds delicious!
Lulu
0Excellent! I added about a tbsp of applesauce unsweetened. These are amazing! I had been very ill with a stomach infection and haven’t been on solid food for weeks, so I had made an almond flatbread but it was very dry. Not being sure if these would be or not, I added the applesauce. I adore this recipe. So quick and easy with little baking time. Wow! Thank you for sharing!
Maya | Wholesome Yum
0Thank you, Lulu! Hope you are feeling better!
Cyndi
0OMG, so good! I used Lawry’s Garlic Salt instead of sea salt, and added some cheddar cheese! They are just as good as Red Lobster’s Cheddar Biscuits. And like you said, so easy! Thanks so much for sharing this awesome recipe!
Maya | Wholesome Yum
0Thank you, Cyndi! Love the idea of adding cheddar to them, yum!
April A.
0I can’t have almond. Do yo think sorghum flour would sub well?
Maya | Wholesome Yum
0Hi April, I haven’t tried that. Let us know if it works!
Liza M. Shaw
0Cashew flour can substitute almond flour 1:1. It is worth it.
Maya | Wholesome Yum
0Yes, cashew flour should work the same way. But, it’s higher in carbs than almond flour. Macadamia nut flour is lower in carbs.
Michelle Sweetland
0I made these last night and they were awesome! Ty
Maya | Wholesome Yum
0Thank you, Michelle!
Dawn
0Tonight I was looking for a quick easy recipe for biscuits to go with a Mexican chicken recipe that I threw together, when I found these. The biscuits are awesome! Thank you so very much for sharing this recipe. Can’t wait to check out the rest of your site 🙂
Maya | Wholesome Yum
0Thank you, Dawn! Welcome and I hope you find many recipes you like!
Diane
0Hello there, Can I use egg whites instead of whole eggs? I am allergic to the yolk. If so, how many egg whites would I need? Regards, Diane
Maya | Wholesome Yum
0Hi Diane, You can, but they will be more dense. You may want to add more baking powder to compensate. If you decide to try it, the replacement would be 3 large egg whites instead of the 2 large eggs.
Carolyn
0Hi – since Paleo is dairy-free, I’d like to avoid using butter. How different are the results if you use coconut oil? How much does it change the texture & taste?
Maya | Wholesome Yum
0Hi Carolyn, Butter is one of those things that is up for debate in paleo circles. Many people do include it in a paleo diet, but you can also use ghee or coconut oil in this recipe if you want to. I prefer the flavor of butter or ghee, but coconut oil works, too. The texture is about the same either way. The flavor is a little different with coconut oil, but still good.
Sally Doll
0Hi, Can you add sour cream to the batter and how much would you suggest?
Maya | Wholesome Yum
0Hi Sally, I haven’t tried that. What is your goal with adding the sour cream? I’m sure you could. You’d probably need to replace some of the butter with sour cream in the same amount, to maintain consistency.
Kestrel
0I have added sour cream to them and they have less delicate structure (think cornbread) which is better for dunking or serving with a sauce. I have made these a multitude of ways:
* with cinnamon sugar and a bit of vanilla bean along with honey butter (you could theoretically use maple syrup but that has way too much sugar for me so I haven’t tried it )
* also with garlic, a bit of parmesasan cheese (NOT the junk from a green can) and some Italian seasonings
*a healthy bit of fresh black pepper and then lightly pressed in a panini maker and smothered with sausage gravy
* a base for a grilled peach and a dollop of whipped cream and a drizzle of honey
*mixed with Splenda then seated in a puddle of sauce that I spiked with framboise and diced real cherries and then topped with whipped ricotta mixed with honey <—- awesome!
*I added coconut milk and some flakes to the batter with coconut cream which were great alone but then I whipped the leftover coconut cream to put on top with some blueberries. Amazing.
I had a couple of coconuts biscuits left over so I cubed and toasted them, mixed them with chopped pecans, walnuts and hazelnuts to make a little granola-like topping for a chocolate mousse made with ricotta and cocoa. Paleo purists could use it on an almond milk-based ice cream. The difference in texture is nice.
Hope that helps. Thanks for the recipe. I've obviously used it a lot!
Maya | Wholesome Yum
0All of those different ideas sound delicious! I’m glad you’ve been inspired by this recipe!
Liyah
0I followed the recipe. I measured the butter while solid and then melted it. It turned out looking like the picture shown above. However, the biscuits taste more like dry cornbread than a biscuit. I made it a second time and added 2 tbsp of almond milk. The milk made the biscuit a bit softer, but it still tasted like cornbread. Although this recipe was really easy to put together, I don’t think I will be making this again.
Maya | Wholesome Yum
0Thank you for the feedback, Liyah. Sorry that they weren’t for you. I hope you’ll try another recipe! Low carb bagels may be a better option if you’re looking for something more chewy.
Denise Crow
0I made these and added garlic, old bay, and cheddar. Sooo goood!!!
Maya | Wholesome Yum
0Thank you, Denise! Those add-ins sound great!
Jamie
0I paired these (delicious!) biscuits with white cheddar and now I want to make another batch and bake the cheddar in. How much did you use and did you alter any other the other ingredients? Thank you!
Donna
0Great biscuits!
Will definitely make again.
Thanks for another great recipe.
Faye Cox
0I 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
0Thank you, Faye! I need to try a sweet cinnamon version of these.
Kelly
0But you don’t say how many biscuits the recipe makes.
Maya | Wholesome Yum
0Hi Kelly, This info is on the recipe card – it makes 12 biscuits.
Wholesome Yum A
0Would these be good for biscuits and gravy?
Maya | Wholesome Yum
0Hi Amanda, Absolutely! Give them a try!
Susan
0I see 5 ingredients?
Maya | Wholesome Yum
0Hi Susan, I don’t include salt and pepper in my ingredient counts. This is pretty typical for recipes. 🙂
Omnivore47
0I don’t see salt and pepper in these ingredients. You don’t seem to be counting the eggs, which are an ingredient.
Maya | Wholesome Yum
0The four ingredients other than salt in this recipe are almond flour, gluten-free baking powder, eggs, and butter. 🙂
Stellar
0Yeah, please let us know, Sharon!
Mary
0These 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
0Thank you, Mary! That sounds like an awesome way to enjoy these.
Renae
0What 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
0Hi 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.
Gall
0Thanks for sharing. I really need to keep my carbs down and eat no wheat at all.
Maya | Wholesome Yum
0You’re welcome!
Sarah
0What 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
0Hi 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.
Christa
0These are so yummy, so glad I found this recipe! Just curious how you store them? Thanks! 🙂
Maya | Wholesome Yum
0Thank you, Christa! You could keep them on the counter for a day or two, but they are best stored in the refrigerator.
Wholesome Yum A
0My 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
0Hi Amanda, I’m glad your family liked these! We’re the same way – not allergic to gluten but still feel better without it.
Julie
0Mine 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
0Hi 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.
FoodPlato
0OMG! These were awesome, thank you!!! First “bread” since starting keto two weeks ago.
Lindsey
0Do you add the butter melted, cold and diced, or softened?
Maya | Wholesome Yum
0Hi Lindsey, Measure the butter solid, then melt it and add it melted.
Sean
0Just made them with coconut oil! They’re super tasty for only 4 ingredients – thanks!!
Sharon
0What can I use in place of the eggs? Can’t have eggs.
Maya | Wholesome Yum
0Hi 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!
Rebekah
0These 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
0Thank you, Rebekah!
Kenneth Brown
0What is the serving size for the nutritional chart?
Maya | Wholesome Yum
0Hi Kenneth, The serving size is one biscuit as far as the nutrition label goes. But of course you can have more than one serving. 😉
April
0Great recipe! And sooo easy! I added Italian seasoning to my biscuits and they were yummy!
Maya | Wholesome Yum
0Thank you, April! I love Italian seasoning, too.
Michele
0Can’t wait to make these too!! I’m really really loving your site!
Maya | Wholesome Yum
0Thank you!
Sean
0Hi! 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
0Hi Sean, I’ve added it to my list to create a recipe for coconut flour biscuits, too. Thank you for the feedback!
Fannie
0Would love coconut flour low carb bread!
Maya | Wholesome Yum
0Thank you, Fannie! I’ll add that to my list. I do have a cauliflower bread made with coconut flour here.
Chris
0I’d like to make these sweet- with swerve. How much would you suggest?
Maya | Wholesome Yum
0Hi Chris, The amount of Swerve required to make them sweet would likely make the dough too dry. You can try but I haven’t tested so not sure how it would turn out. I have a recipe for shortbread cookies with similar ingredients that you might want to try.
Luz
0Good Morning! I tried this recipe today and they came out really good. Thank you for sharing!
Maya | Wholesome Yum
0Thank you, Luz!
Sophia
0These are SOOOOOO good! Thank you for sharing it!