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
jrh0
0These are great! I found this recipe when I couldn’t figure out what to do with my year-old almond flour. I used olive oil for half the fat, and added rosemary and garlic powder. The biscuits have the same cohesiveness as wheat flour biscuits, and taste a whole lot better. I’ll need to buy more almond flour now!
Cindy
0Simple to make, tastes great. Makes a great replacement for cornbread. Add a little butter and honey and it tastes just like cornbread!
Lynn
0Theses are very good! I don’t see how many tablespoons form one biscuit, all I could find was to scoop tablespoons (plural).
Also, I assume you store in an air tight container in fridge. How long do they last?
I added cheddar cheese, delicious!
Wholesome Yum M
0Hi Lynn, You can use a cookie scoop to portion these biscuits or divide the dough into 12 equal portions, whichever works best for you. These biscuits can actually sit out at room temperature for a few days, or a week in the fridge. These biscuits also freeze nicely for a longer-term storage option. Enjoy!
Noneya
0Why do you say “4 ingredients” when it’s clearly 5 ingredients?
Wholesome Yum M
0Hi Noneya, I don’t count ingredients like salt, pepper, water, etc. Enjoy!
Christine Hawrylczak
0This is just what I have been craving since I was put on a gluten-free, dairy-free, yeast-free, soy-free, sugar-free diet. I’m a big snacked/grazer and discovered you can only eat so many nuts as a snack before they are no longer appealing. I’ve has the recipe sitting in my ‘to try’ binder for a month. I wish I had tried it sooner. Not only is it just the right texture and taste, but so easy to make that I had to check 3 times because I thought I was doing it wrong. This will definitely be my go to snack.
Thank you!
Michaela Dodson
0I have made these several times and have never been disappointed! Soooooo good!!
Clare Bainbridge
0Hi just a heads up from the UK. ‘Biscuit’ in UK English means a cookie,usually a hard crispy cookie. This is why some comments may be that they are not a ‘biscuit’. It may be a good idea to add ‘Scone like’ somewhere in the description for your UK friends.. I made them and they were awful, way too salty yet I only used half the amount of salt suggested and yes it was sea salt flakes. However, my baking powder was just a week from going out of date, so I will try them again as they smelt divine while cooking, but had a horrible metalic after taste.
Maya | Wholesome Yum
0Hi Clare, Thanks for sharing that info for our UK readers! The saltiness issue might be because you used sea salt flakes – mine was finely ground, similar to a regular salt. But of course it’s a matter of taste. This is meant to be a savory biscuit to eat with soup or salad, so wouldn’t be sweet and would taste too salty if you were expecting sweet. There should be no metallic aftertaste, but that can happen if your baking powder has aluminum in it (check if it says aluminum-free). I assume you didn’t use baking soda, but mentioning just in case, as it’s a common swap people make by accident that causes a terrible aftertaste as well. Hope you get the chance to try them again!
Tammy
0Hi Maya, I need your help. I am new to baking with almond flour and have only made your choc mug cake and mug bread and loved them. I opened a new bag of almond flour to make these biscuits and once cooked I found a hard ‘thread’ for lack of a better term, in the middle upon breaking 2 of them open to test doneness. The ‘thread’ was hard enough to stay intact and in place on one side of biscuit and pull cleanly from the other side if that makes any sense. I don’t know if this is normal in oven baking with this flour or if something is wrong with my new batch as the other recipes were wetter and done in microwave so no chance to see such a phenomenon. Hoping you can understand and advise as I’d dislike having to throw up a whole bag of flour at the price I pay for it.
Thanks for all your hard work and awesome recipes!!
Wholesome Yum M
0Hi Tammy, That does not sound normal. Is there a possibility you can return your almond flour for a replacement bag?
Tammy
0Thanks so much for the reply. I don’t really know. Thankfully I ordered some new stuff (different brand as well) I was so hoping though, that this was normal and just pieces of almond that didn’t get powdered or something, but I’m so paranoid, I wouldn’t eat it anyhow. 🙁
Hannah
0It sounds to me like a piece of egg that didn’t get beaten well enough
Coco s
0Hi, can I sub the almond flour with cassava/oat/whole wheat flour? I am sensitive to almonds. Thanks!
Wholesome Yum M
0Hi Coco, I am sorry, I have no idea if any of those flours would work in this recipe. Best of luck!
Darcy
0I don’t know about the flavor but you can swap 1:1 with sunflower seed flour. Some flours, such as coconut and lupin, can not be swapped as they do not behave the same way.
Rissa
0How many does this yield so I can portion them out correctly? Should I use a tablespoon or what to portion them out as I have no clue because that seems tiny lol thank you!
Wholesome Yum M
0Hi Rissa, This recipe makes a dozen 2″ biscuits. I made mine smaller, but you can make them a little larger if you’d like.
Lynn Verzwyvelt
0Used this recipe at least 7 times in the last week and a half. Biscuits twice and 5 different cookie variations. VERY versatile. PB, chocolate, coconut, coconut cinnamon sugar and chocolate chip cookies, all delish. Thank you very much.
Aleem
0I made biscuits as per your recipe. They taste good but are not crunchy. What may be the reason.
Wholesome Yum M
0Hi Aleem, These biscuits aren’t intended to be crunchy. If you wanted them to have a crisp exterior, you could use an egg wash on them before baking in the oven.
b
0These were so easy to make. I put 1 Tbs into silicone muffin cups, smoothed them with the back of a wet spoon and under cooked them a few minutes. A spread made of jam mixed with cream cheese worked well with coffee for the morning. I’ll try them mixed with cheddar and bacon to see how they taste, or maybe that’s another recipe and also that ghee, strictly speaking, isn’t dairy free?
You do realize there’s 5 ingredients, right?
Wholesome Yum M
0Hi B, I’m so pleased you like them! I don’t usually count salt as a key ingredient in recipes, since it’s something most everyone has on hand. Ghee has the dairy proteins removed, so although it is still butter, it’s also lactose free (or low lactose depending on the brand) and usually well tolerated by those who can’t do dairy.
Susan
0I love these biscuits! When I first made them, they came out with an aftertaste. My baking powder was old, so in the next batch I used new baking powder and that fixed it! Also, I add a little more flour so that it is not quite so sticky. I put a bit of oil on my hands so that I can scoop a bit of the dough, roll it into a ball and then place it into a greased muffin pan. I then press each one down with the back end of a small glass so that the top is just a little flattened. They come out like perfectly shaped biscuits, not crumbly at all, that can be sliced for butter, etc. I usually mash a few raspberries for “jam.” We are enjoying breakfast like we used to before changing our diet! Can’t wait to try more of your recipes!
Dariana Tejeda
0Thanks for this recipe! They were a bit salty for my taste (will adjust to 1/4 tsp of salt next time) but some sugar free jam covered that right up! Will be trying your Cheddar Bay Biscuit recipe next!
Cheryl
0Of all the low carb breads, biscuits, and muffins I have made, these taste the most like the regular high carb version. Easy to make and delicious!
k
0These basically taste like a soft almond cookie. They really don’t have the texture or the taste of a biscuit. But they are good
Mona L Chase
0I sift my flour normally and I sifted the almond flour and the dry ingredients they are in the oven anxious to see if that was not necessary ..they smell great!
Wholesome Yum M
0Hi Mona, It really depends on the application. Sifting your flour will be beneficial in these biscuits, but it is not necessary. The differences are marginal compared to sifting white flour for recipes.
Kristen
0I made these last night to go with some chicken soup. Omg they were amazing! I used salted butter and they were slightly too salty but still amazing. I’m planning to make them again with less salt and add a little honey to sweeten. Thank you for a great recipe!!
Ashlee
0Holy smokes – I made these today and they are amazing!!! Feels so good to eat biscuits again! I cannot wait to try your other recipes!
Phyllis Dufrene
0I cannot wait to try these biscuits. I’m hoping to get more low carb recipes. Thank you!
Robin
0These look good. I am on a high protein moderate fat keto diet. Is there anything I could do to decrease the fat grams per biscuits?
Wholesome Yum M
0Hi Robin, Because there are so few ingredients in this recipe, there isn’t a lot of room for alterations. To lower the fat, you could remove one egg yolk and add another egg white. So the recipe would total 1 whole egg + 2 egg whites. The texture will be a little crumbly, but it should still work fine.
Sophia
0These were delicious! I made added golden raisins and orange zest and enjoyed them with tea and coffee.
Dean Oppermann
0I use cold butter with a cheese grater added some shredded parmesan biscuits rolls very nicely quite tasty
Jane
0These biscuits were vile. Very salty and disgusting after taste. Binned the rest. Waste of ingredients! Followed the recipe.
Maya | Wholesome Yum
0Hi Jane, Sorry to hear you had issues with them. Did you by chance use baking soda instead of baking powder? This is the most common culprit for an aftertaste. There should not be one with the ingredients in the recipe, using baking powder.
Karen
0No need to butter. They taste buttered from the butter they are made with. Don’t expect these to taste just like bisuits because they don’t, however I could have eaten every last one of them in one sitting. Delish! Easy. Quick cooking. 5 out of 5 Stars.
Victoria Meyer
0Excuse me but why on earth would you EVER find GLUTEN in BAKING POWDER???? Please stop spreading ignorance. Unless they’ve started putting wheat flour based bread particles into baking powder, your request to use “gluten free baking powder” in your keto biscuits recipe is ridiculous and spreads ignorance. Gluten forms in wheat flour based dough after you work it with your hands or a rolling pin. Please let me know if you have any more questions.
Wholesome Yum M
0Hi Victoria, Baking powder can be made with wheat starch, however, corn starch is more common to find on grocery store shelves these days. Baking powder also needs to be marked as Gluten-Free for cross contamination issues. Shared manufacturing and processing equipment (especially for things like fine ground flours and powders) is the perfect place for wheat to contaminate baking powder. If you do not have a gluten intolerance or celiac then this labeling is not as important, but if you do, then it’s important to know you are buying a clean, gluten-free product.
Karen
0Stop being so rude!
Brandi
0What is your deal? That was a very unnecessary rude comment. Have you even made this recipe? She is only trying to help those who might get sick. You have only made yourself look ignorant. Stop spreading negativity.
Thank you so much, Maya, for your wonderful and delicious recipes and for the time you take to respond to your reviewers. I love your site and have never tried a recipe here that I or my family didn’t like.
Jillian
0OMG AMAZING KETO BISCUITS!! I was craving bread the other night so of course I hopped on wholesomeyum to check out Maya’s recipes. I reallyyyy wanted to try the cheddar bay biscuits but I didn’t have all the ingredients on hand so I used this recipe but added in some shredded cheddar and garlic granules.. holy cow they were absolutely delicious! I will say they tasted a little almond floury (nothing a pat of butter couldn’t mask though) but I think that was a mistake on my end I used a spatula to mix and I feel like I should have used my hand mixer as the dough was pretty dense I was probably just impatient and didn’t mix for long enough. Also I didn’t use my trick of getting the eggs to room temp before using them which I find masks alternative flour tastes and also mixes easier.
Jessie
0Could I add cheese to make them into cheddar biscuits? If so, how much would you recommend?
Wholesome Yum M
0Hi Jessie, I think you could add 1/2 cup of grated cheese to the mixture and they would turn out fine. Or, you could check out this recipe for Cheddar Bay Biscuits.
Hāna K
0These are great! I made mine with coconut oil and folded some raisins in at the end and they’re reminiscent of Irish soda bread or little scones. Great for warming up in the toaster oven and having with coffee!
Todd
0Mine came out tasting very salty with a bad after taste. I used the listed amount of salt but used regular salt not sea salt, could that be why?
Wholesome Yum M
0Hi Todd, Yes, the different type of salt will change the level of ‘saltiness’ in this recipe.
April
0I used sea salt and it still came out with a aftertaste and a bit salty. I used ghee butter but followed everything else to the tee.
Jason Ward
0Don’t know what I did wrong, but mine were horrible. Took one bite and threw the rest away. Very little flavor and middle was dense/ doughy. My search for a low carb bread continues.
Wholesome Yum M
0Hi Jason, I am sorry you were not pleased with the results of this biscuit recipe. If the middle was doughy, then I would suspect they were not fully baked and needed longer in the oven. Baking times may vary due to the fact that everyone has a different oven. Oven temps are not always consistent and many have hot spots.
Patti K.
0Wow, are these good, and so simple to make. (Especially delicious spread with raspberry preserves, for those of you who are here. as I am, more for the GF quotient than the keto. ; ) ) Thanks for sharing the recipe!
Nancy
0What and how much can I add to make this a morning coffee biscuit?
Wholesome Yum M
0Hi Nancy, Are you wanting to make these sweet? I would suggest a 1/2 cup or erythritol and 1 Tbs of cinnamon, but I have not tested that personally. Please let us know how they turn out if you decide to try it.
Anita
0These are yummy! Our go- to for a fast easy GF & Keto accompaniment to soups or breakfast. I loved using a scooper for a more uniform biscuit (though what I have is 1 T size, so they’re truly “one bite” biscuits). I hope to try soon with the Ghee or coconut oil options.
Shireen
0Getting ready to make but do you have net carbs for 12?
Wholesome Yum M
0Total net carbs for all 12 biscuits? 24 grams.
Tamera
0I made this today to go with chicken chili. So good. I tasted one after they cooled. I am taking them to a chili cook-off, I don’t think anyone will believe they are keto-friendly!
alicia w.
0Hello, not sure if someone asked already… can I use coconut oil or butter substitute?
Wholesome Yum M
0Hi Alicia, Yes, you can use coconut oil in place of the butter.
Loryn
0The texture was great! I had to bake them longer than stated, so it ended up being 20 minutes vs 15. However, they have a very strange sour after taste that turned me off. It was disappointing to make a whole paleo breakfast, and my first bite of biscuit was icky. Maybe add sweetner of some kind to the recipe?
Wholesome Yum M
0Hi Loryn, I’m not sure why they would have a sour taste. Did you add 2 tsp of baking powder or 2 tbsp? Too much baking powder would definitely give an sour or bitter taste.
Christopher Ryan
0Haven’t actually tried the recipe yet, but only because I had a question: what if you don’t use gf baking powder? Would that change the taste/consistency too much?
Thanks again!
Wholesome Yum M
0Hi Christopher, Baking powder causes baked goods to rise. Without the baking powder, you will have much smaller, harder, denser biscuits. I wouldn’t recommend skipping that ingredient.
Christopher Ryan
0What I mean is: does it HAVE to be gluten free baking powder, or does regular baking powder work just as well?
Wholesome Yum M
0Hi Christopher, Thank you for clarifying. You can use whatever baking powder you have on hand. The recipes on this website are gluten-free and that’s why it is specified in the ingredients.
Kat
0Hi Christopher,
This may be a little late but I think your question might be gf baking powder verses non-gluten free. I am celiac so it is important to me to use gf but regular baking powder should not change the taste if you don’t need gluten free.
Craig Redlin
0Left a slight after taste…not sure what I did wrong.
Maya | Wholesome Yum
0Hi Craig, There shouldn’t be any aftertaste. Did you by chance use baking soda instead of baking powder? That’s a common culprit.
Susan A Speed
0Tried these almond biscuits. They were so awesome I ordered the cook book. My husband even liked them. I was just about to give up on the keto diet because I was missing bread and crackers.. I can’t wait to see what else is in the cook book!!
Kassandra D Davidson
0I made these… I put them in larger muffin tins so they were more muffin like but… yes and yes
Karla Van Sickle
0I made these biscuits and they are delicious, first bread of any kind that I have had since I started keto in August. Thank you
Xanthe
0These biscuits are keeping me alive on my keto journey. I keep making them as I never want to run out. I’ve tried variations, but the original recipe here is my favourite. Thank you so much for making my diet possible and so much more enjoyable.
Now, to attempt your keto chocolate ice cream 🙂
Joan
0These biscuits are so delicious…. I have made them many times. When making the larger, flatter buns, does the recipe still make 12, or should I make less? Thanks.
Wholesome Yum M
0Hi Joan, Depending on what size you need your buns to be, you will get a different number. If you are making them larger, then I would suspect you will get fewer buns overall.
Darlene
0How much sodium is in the biscuits?
Wholesome Yum M
0Hi Darlene, I am not sure. Maybe this information could be looked up on an online food calculator?
Brittany
0Any chance I could use cassava flour and make them egg free somehow? Can’t have almonds or eggs
Wholesome Yum M
0Hi Brittany, I am sorry, I don’t know. Cassava has different properties than almond flour, so I don’t think you can sub 1:1.
Niada
0These were very good, I can see how you can easily add herbs or cheese to this recipe for different flavor profiles. I toasted the last one in my cast iron skillet and it was pretty tasty. I will definitely use this recipe again and again and look forward to experimenting with additions. Thank you!!
Brandi
0Made this last night and loved it! Do you think this dough would work for pigs in blankets (like, instead of using crescent roll dough)? Anyone tried it?
Maya | Wholesome Yum
0Hi Brandi, I’m glad you like it! No, this dough doesn’t bend the way you’d need it to for wrapping. For that, I recommend fathead dough instead.
Veronika
0Wow! Very pleasently surprised by these! Taste just like regular biscuits! Will definitely make again.