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.
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Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
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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).
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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).
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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. 🙂
894 Comments
Vanessa Gregory
0I absolutely love these..added a sprinkling of Italian herb,parmesan and cayenne pepper on the too before baking oh and cheddar cheese in the mix. I love them,thank you so much..these will be my go to biscuits or scones as we call them.
Tamie
0I just made these and they are really delicious. I found out two years ago that I have a gluten allergy and finally got around to baking a bread product that is GF. I had one with butter and jam – delicious. Because I wasn’t sure how they would turn out, I fixed half of the recipe and taped on metric and weighed everything out. In the future I will experiment because I would like to add shredded cheddar cheese and perhaps finely chopped veggies, like spinach to add a variety to my weekly menu.
John Balogna
0This looks amazing and the possibilities are endless. I’m going to add some sweet corn extract and see if I can get something close to a corn muffin.
Jen
0Oh my goodness, absolutely fantastic!! I have been low carb for 3 1/2 years and have never found even a decent ” bread type” recipe. These are outstanding. Thanks for sharing this recipe!!
John Slavik
0I always follow the directions to a tee when I try a new recipe and I wouldn’t change a thing about these. They turned out awesome. I’d eat this even if I wasn’t a diabetic.
Danielle
0These were delicious! I cooked them for a little longer than called for and they turned out amazing. Thank you for sharing!
Portia Hargrove
0I made the biscuits the came out good. I just don’t like the almond taste.
Marilyn
0These are so good! We have a local gluten free biscuit place. Now I’ve gotten this craving for biscuits, and I was using a recipe that called for sour cream, but they were turning out just like baked dough. These are much more like regular biscuits. I did add a bit of tapioca flour, and next time I might add a bit of ground coconut, but the ground almonds work! I also added a small spoonful of honey and a pinch of salt. Thank you so much.
Pam
0I added 1 tbsp honey 1/2 cup dried cranberries, 1 tsp lemon zest 1 tsp orange zest 1/2 cup sliced almonds 2 tabs orange juice then make as per recipe. Absolutely amazing.
Jodie
0I just made these and they turned out very dry. I even had my spouse read the recipe to make sure I didnt miss anything. I ended up adding an extra egg, another 1/4cup of butter and 3tbsp of water. They baked nice and stayed together good but they tasted really dry & crumbly. Any suggestions?
Maya | Wholesome Yum
0Hi Jodie, They shouldn’t be dry, did you use the same ingredients? Did you check the video to see what part went differently?
Sarah N.
0I was skeptical because I’m not a huge fan of almond flour, but these were AWESOME! I added 1/2 tsp of stevia and they taste just like Bisquick biscuits! Thank you for the recipe!
Michele MacDougall
0Made these on the weekend as I am doing Keto. OMG! They are fantastic and super easy to make. Thanks so much for the fantastic recipe. Passed it along to a few people who are also doing Keto and they also agreed. Just like the real thing. Will be making a batch every Saturday.
Timothy Chisholm
0Excellent! and very easy to make. I put everything in the food processor. I used half almond flour half arrow root flour. I didn’t have gluten free baking powder so I added equal amount of baking soda. I used raw butter solid. Turned out great texture and flavor were great. Will be making more. Thanks!
Marilyn
0I’m trying to reply to Timothy, not sure if I taped the right button, but do you find the solid butter gives a better texture, like when making a pie crust?
Tiffany
0OMG!! How can something so easy be so good! I used unblanched almond flour and the still came out great. I did some plain, a few with rosemary, a few with rosemary and cheddar move out the way cheddar bay! I scrambled up some eggs and veggies.. voilá breakfast for dinner in no time
Saundra
0Almost gave 4 stars bc of the overwhelming almond flavor but realized that’s exactly what this recipe is so in reality they came out perfect for almond flour biscuits. Really nice texture, might add some cheddar next time to cut the almond flavor. I used melted ghee instead of coconut oil!
Shawndra
0Can I use regular baking powder instead of gluten free?
Maya | Wholesome Yum
0Hi Shawndra, Yes, any kind will work. Most are naturally gluten-free anyway but I mention it for those that need it.
Jenny
0my husband and I have been doing keto for about six weeks. I am loving it. but today I really craved pasta or rice or some kind of comfort food. so I decided to make these biscuits. and wow! they really did the trick! my husband loved them. we each had two….splurged a bit. but I will be making these often. and I am anxious to try some of your other recipes. thank you!!!
Rich
0THESE ARE GREAT! You’re so awesome! Im going to experiment with this. I’M thinking jalapeno… any suggestions?
Maya | Wholesome Yum
0They are so many options, Rich! I hope you like them!
Lynn Olszewski
0Can I substitute whole wheat flour?
Maya | Wholesome Yum
0Hi Lynn, I haven’t tried these with wheat. I’m not sure if it would work, but they would no longer be low carb, gluten-free, or paleo.
David William Perry
0just tried your almond four biscuits. AMAZING! Can’t wait to play with added ingredients – maybe lemon, lemon zest and stevia for a sweet tea biscuit?
Deborah
0These are delicious and so easy to make. Thanks for another great keto recipe!
Maya | Wholesome Yum
0I am so happy you liked them, Deborah! Thank you!
Jeanette Clayton
0Can I add some erythritol to sweeten these without adding anything else as in liquid?
Maya | Wholesome Yum
0Hi Jeanette, No, they would be too dry so you’d need to make other changes. You might like these shortbread cookies that have similar ingredients but are sweet.
Jeanette Clayton
0Thank you so much!
Maya | Wholesome Yum
0You are welcome, Jeanette!
Marilyn
0You must be using a SMALL icecream scoup. I only got 6 biscuits out of this.
Maya | Wholesome Yum
0I actually use a large cookie scoop, Marilyn. I hope that helps!
Lynn
0These are so yummy! Thanks Maya, keep them coming!
Maya | Wholesome Yum
0You are welcome, Lynn!
Q
0I tried this with half the measurments to test it out and it went horribly wrong. I love cooking and spend some time every single day reading/watching recipes, but I’m terrible at it.. and this makes me depressed 🙁
Maya | Wholesome Yum
0Sorry to hear you had issues with it. I’m happy to help, but it’s hard to say what went wrong without more information. Did you watch the video? Did you use all the same ingredients? At what point did it start to look different?
Marilyn
0I halved it and it turned out perfectly. I used a smallish egg because I wanted a drier biscuit texture. Also with quick breads (biscuits, pancakes, muffins) you only want to stir about 20 times, perhaps even fewer. It’s okay if you still see some flour in the batter. If you overmix the batter gets too heavy. When using almond flour in recipes, I grind my own almonds in a coffee grinder (although I just broke mine and had to use the food processor this morning). I find storebought almond flour is ground too fine and if I grind it myself, it gives a better texture. Same with ground coconut vs. coconut flour.
Sarah Williams
0This is the PERFECT recipe!! Super easy, speedy quick, & amazingly versatile! I’ve made it with bacon grease and coconut oil when I was out of butter, and both turned out perfect! Throw in some savory seasonings, or make them with coconut oil & add a little stevia or monk fruit sweetener and a dash of vanilla, and then flatten them out and you have cookies!
Maya | Wholesome Yum
0Thank you so much, Sarah! All of those versions sound delicious!
Susan Lecerf
0What a great idea about converting to a cookie recipe! Made these biscuits as directed except for the time. They turned out delicious!! I ended up adding 5 minutes to the time. May be my oven but at 15 minutes they still had moist batter inside. I added fresh rosemary and grated garlic. I also used Ghee since I’m dairy intolerant and I have no issues with ghee. I like the buttery flavor so I opted for that instead of coconut oil this time. I used my tsp measuring spoon with a heaping dollop of dough and the size was perfect. Going to use this to make focaccia bread too. Funny, but I LOVE almond flour and use it to bread fish/chicken etc. Thank you for a great recipe. I’ve been very disappointed with bread recipes I’ve been trying. I’m GF, DF & Keto. I’m looking forward to trying some of your other recipes
Linda
0My sister made them for me this morning. They were great and tasted great. My only issue was they were very crumbly. I couldn’t slice it open like a regular biscuit to fill with eggs and bacon or jam. Any suggestions on how to fix this problem?
Maya | Wholesome Yum
0I’m glad you like them, Linda! You can try adding a little xanthan gum next time – about 1/4 to 1/2 tsp – if you want them to be more sturdy.
Shaden Tavakoli
0My sister & I are both keto and this recipe is a quick & easy STAPLE in our diets!!! We chat weekly about how we just prepped another batch in our kitchens. It goes with EVERYTHING! Thanks for throwing this recipe up there. Now if only there was a way to make butter biscuits using my big bag of coconut flour that’s sitting in my pantry haha…. that mystery is yet to be solved.
Maya | Wholesome Yum
0I am so happy to hear that, Shaden! Have a great day!
Cathy Skach
0I have been utilising your recipes and they have change my husband’s and my lives! Thank you so much! Please keep the new recipes coming!
I thought I’d share one of my favorite recipes I adapted using the Almond Flour Biscuit recipe to sub out the regular biscuits called for. I hope you try it – do die for!!!
Italian Sausage Casserole
INGREDIENTS
1 lb. ground mild Italian sausage
1/2 cup chopped onion
1 clove garlic, crushed
2 tablespoon flour
1 (16 oz.) can tomatoes, cut up
1 (4 oz.) can mushrooms, undrained
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon basil
1/8 teaspoon black pepper
1 teaspoon sugar
1 batch bisquick buttermilk biscuit batter
1 cup shredded mozzarella cheese
DIRECTIONS
Preheat oven to 400 degrees.
In medium cast iron frying pan, lightly brown sausage, onions and garlic; drain fat.
Sprinkle with flour.
Add tomatoes, mushrooms and seasonings.
Bring mixture to a boil, stirring until slightly thickened.
Reduce heat and simmer for 5 minutes.
Drop dough onto hot mixture.
Sprinkle with cheese.
Bake at 400 degrees for 10-15 minutes or until biscuits and cheese are lightly brown.
Maya | Wholesome Yum
0Thanks for sharing, Cathy! That sounds amazing!
Janet
0Hi I’m trying so hard to find a good biscuit recipe and I did find this one and made some yesterday but I don’t have almond flour I used tapioca flour and they are hard and not very tasty. I found them bitter But I’m having a hard time finding almond flour. So is there away that I can make these with better luck with tapioca flour? I do also have arrowroot flour and brown rice flour, all of them gluten free. I’m really trying to find something that I can make a hamburger bun. I would love to have a hamburger. One of the only things I can have. Or would brown rice flour work and taste good??
Please if you can help me at all I sure would appreciate it.
Any recipes I would appreciate I can’t have yeast or sugar and dairy I wish some one could come up with a substitute for cheese that tastes like cheese at least close to it.
Thank you
Maya | Wholesome Yum
0Hi Janet, Tapioca and almond flour are very, very different, so I would never recommend swapping one for the other. I wouldn’t expect this recipe to turn out well if using tapioca. What are your goals for these biscuits? Paleo, gluten-free, low carb, keto, or some combination of these? Arrowroot, tapioca and brown rice flour would all be unsuitable for low carb or keto, but are fine for gluten-free diets. Arrowroot and tapioca would also be paleo, but rice flour would not be. I haven’t tested this recipe with any of those flours, but I’m sure it would need other modifications to make it work. Sorry. I hope you’ll get the chance to try this recipe with the almond flour – I think it’s really delicious!
Lori
0I made these this morning they were gritty and bland and they were flat. I used the super fine flour. Is there something I need to do differently?
Maya | Wholesome Yum
0Hi Lori, It’s hard to say what happened without being in the kitchen with you. They shouldn’t be gritty with finely ground almond flour. The one I used is linked on the recipe card. Did you check the video to see if yours went differently at some point?
Michelle Smith Rapoza
0Hi, I have been looking for a recipe just like this where I can add a little cheese without the heavy cream or cream cheese other Keto recipes have. My question is, I do not have a cookie scoop. Suggestions on what to use instead? Maybe a 1/4 measuring cup? Thank you.
Maya | Wholesome Yum
0Hi Michelle, You can just use a spoon and form the cookie dough into balls with your hands, then flatten with your palm.
Terry Warnken
0I would love the dumpling low carb or keto recipe
Maya | Wholesome Yum
0Hi Terry, It’s coming this month! 🙂
Bentlei
0The biscuits look great but there is a bitter or weird taste as we ate toward the center? I carefully followed the recipe but either the baking soda or something gave it a weird taste. PLEASE HELP
Maya | Wholesome Yum
0Hi Bentlei, The issue is that you used baking soda. It needs to be baking POWDER. Baking soda will definitely create that strange taste. Hope you’ll try them again with baking powder.
Rebecca
0I have a few questions for you. I’ll put them at the bottom. I’ve made these before, and they were delicious, but I was wondering if could make some changes.
1. Could I substitute a blend of nut flours that includes coconut? Would I need to add extra liquid to account for the coconut flour? Could I add a little more butter or a few tbsp of almond milk?
2. If I want to double these in size, say 2 tbsp instead of 1, how much longer would I need to bake them? Can I bake them without flattening them or do you think they will fall apart?
Maya | Wholesome Yum
0Hi Rebecca, I’m so glad you liked the biscuits when you made them! Regarding your questions:
1. I don’t recommend substituting a blend containing coconut flour due to the absorbency, like you said. You can definitely try, but yes, you’d need extra wet ingredients to account for it. Without testing or knowing the ratio in the blend, it’s hard to know what else to add and how much.
2. I haven’t done the larger size, but you can definitely make them bigger and bake them for longer. You don’t have to flatten them, but the thicker they are, the longer they’ll take to bake through inside. If they start to brown on top before they are done inside, you’ll need to tent the top with foil to prevent burning (or use lower oven temperature to begin with, with longer baking time).
Rebecca
0Thanks for the reply. I found a conversion table. I might see what a difference subbing in a few tbsp of coconut flour might do to change the consistency. There’s probably a table for how much extra liquid it needs as well. Either way, I’ll probably still use this recipe. I had to put in some coconut oil last time when I ran out of butter, so I wonder if that changed anything.
Maya | Wholesome Yum
0There are some conversions, but it’s almost always recipe specific and requires some experimentation. Hope you find a way that works for you!
Rebecca
0So, I thought I would update. I substituted 1/4 cup of coconut flour blended with arrowroot and an extra egg for the almond flour. It ended up being more moist, so I didn’t have to pack it together. I used all butter this time, and I made them bigger. I cooked them for 25 minutes and they turned out pretty moist. I think they expanded a bit, maybe because of the arrowroot. I didn’t notice much of a flavor difference. Thanks for the help.
Maya | Wholesome Yum
0Thanks for sharing with us!
Beverly
0Do you have to use gluten free powder?
Maya | Wholesome Yum
0Hi Beverly, Any kind of baking powder will work. Most are actually naturally gluten-free, but it’s not a requirement.
Dawn
0I made these yesterday. They are great for me! I divided the batch in half and added cheese to one half and a very little bit of sweetener and cinnamon to the other. Both are so good. I’m so glad I found this. Recipies like this helps me keep the low carb lifestyle and the weight loss going.
Maya | Wholesome Yum
0I am so happy that you liked them, Dawn! Have a great day!
Melanie Ng
0This was amazing! I just made these this afternoon when I got home. I halved the recipe and used a little less salt since I was not sure if I would use these biscuits for sweet or savory. I ended up trying one of the biscuits with the Pumpkin Butter from Trader Joe’s. SO GOOD! Thanks for the recipe!
Maya | Wholesome Yum
0I am so happy that you liked the biscuits, Melanie! Have a great day!
Veronica Evans
0Keto biscuits are very good. I cut the recipe in half. I made exactly 6. Thank you so much. Is there a similar recipe to adjust this as an almond cookie?
Maya | Wholesome Yum
0I’m glad you liked them, Veronica! Yes – here is the recipe for almond flour cookies.
Amy
0Can we bake it like PITA bread, at least as flat?
We sure appreciate the wealth of information. Being in the hospital 8 days, it was alarming to observe the spikes of my sugar.
Just discovered you & hoping to follow you.
Thank you.
Diabetic
Maya | Wholesome Yum
0Hi Amy, You can flatten them if you’d like, which I do sometimes for sandwiches. However, they are more like a buttery, crumbly biscuit texture than a chewy flatbread.
Mary
0Yes!! Finally a recipe that is 1) easy 2) doesn’t use five million ingredients and 3) is delicious!!! Thank you!!!!
Maya | Wholesome Yum
0I am so happy you liked the biscuits, Mary! Have a great day!
Winta Heath
0Could you I use these as dumplings or will they disintegrate?
Maya | Wholesome Yum
0Hi Winta, Sorry, they will disintegrate. But, I have a dumplings recipe coming up this fall!
Gwenivere Fuller
0Dumplings? Oh my, thank you! This recipe is amazing with duck eggs!
Christine
0Will there be a big difference if I used egg whites instead?
Maya | Wholesome Yum
0Hi Christine, Yes, the texture will be worse. Egg whites alone without the yolk will likely make the result more dense and possibly rubbery.
Allie
0Would I be able to use regular baking powder in these (not gluten free)?
Maya | Wholesome Yum
0Hi Allie, Yes, you can! Many baking powders are naturally gluten-free anyway, I just mention it just in case for those that have issues with gluten. Any kind works, though.
Kim
0I’m making these for our tailgate this weeeknd, however I only have kosher salt and Himalayan salt as well as regular table salt. Can I use any of these?
Maya | Wholesome Yum
0Yes, you can use any of those, Kim. Thanks for stopping by!
Aletheia Lange
0Wow! These are fantastic! They taste better than regular, unhealthy biscuits. These bread recipes are making my life so much better and easier being on Keto. I was going to put butter on them out of the oven, but I didn’t need to because they already tasted buttery. These will definitely be on my go to list for recipes. I plan on freezing some so they keep longer.
Maya | Wholesome Yum
0You made my day, Aletheia! Please come back again soon!
Sarah
0These were so good & easy & perfect! We’re starting low carb lifestyle, but not dairy free so I added a 1/4 cup shredded cheddar. First time using almond flour so the almond flavor was a little strong for the kids (but perfect for me!). I made 13 good sized biscuits (cutting the carbs down to 1.35 a biscuit per my brand choice and calculations) to pair with a no bean chilli (9g net carbs). Overall, dinner was a major hit tonight – thank you! I wasnt sure how I could pull off chili without cornbread in this household!
Maya | Wholesome Yum
0I am so happy everyone liked the biscuits, Sarah! Thanks for stopping by! Please come back again soon!
Ginger McWilliams
0Can this dough be frozen before baking or put in the refrigerator?
Maya | Wholesome Yum
0Hi Ginger, I haven’t tried freezing it. I wouldn’t recommend refrigerating because the baking powder reacts right away and they won’t rise at all if you bake them later. It’s better to just bake them and you can store them in the fridge or freezer, then reheat.
Stacey
0Too much butter for me. Can’t stomach them at all. Disappointed 🙁
Maya | Wholesome Yum
0Hi Stacey, They are definitely buttery biscuits. You might like one of my other low carb bread recipes better.
Lesley Ruth Stewart
0Easy recipe! Awesome biscuits!
Maya | Wholesome Yum
0I love to hear that, Leslley! Thanks for stopping by!