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Free Printable: Low Carb & Keto Food List
Get It NowThese keto biscuits are special to me for several reasons. Conventional biscuits were one of the first baked goods I learned to make as a kid, and decades later, these buttery, low carb almond flour biscuits were one of the first low carb recipes my daughter helped me make. But why should you make them? Because they’re light and buttery, and go with just about anything. And honestly, the #1 reason that this keto biscuit recipe is one of my faves is how simple and easy it is. Whip up a batch with me and see!
Why You Need My Keto Biscuit Recipe
- Perfect flavor and texture – You’ll love the buttery flavor, and delicate, fluffy texture (not dense or dry!). These low carb biscuits taste amazing with everything. I make them so often that they made it into my hardcover Easy Keto Cookbook, as well as several of my printable cookbooks.
- 5 clean, simple ingredients – Plus salt. They’re naturally keto and gluten-free, just 2.5g net carbs each, and packed with protein and fiber. Grab a bowl and you can make them in under 30 minutes!
- Versatile & customizable – Almond flour biscuits are perfect as a simple side to a keto dinner, for holidays, or even as part of your low carb breakfast. You can customize the flavor, too — see my variations below. 👇
Ingredients & Substitutions
Here I explain the best ingredients for my keto biscuits, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – Did you know that different brands of almond flour can have varying levels of moisture and are ground differently? The key to these almond flour biscuits is using super fine almond flour, like mine, for the best texture. Many brands are too coarse, which will leave a gritty texture. And sorry, you can’t swap it for coconut flour—it’s way too dry. If you really need a substitute, sunflower seed flour is the closest.
- Eggs – I recommend real eggs here if possible, but flax eggs should work as an alternative.
- Unsalted Butter – Adds richness, moisture, and of course, that buttery flavor. For a paleo or dairy-free option, swap it out for ghee or butter flavored coconut oil instead.
- Sour cream – This optional ingredient was a later addition from how I originally made these years ago. It improves the texture and makes the keto biscuits lighter. You can substitute Greek yogurt if you like, or for paleo or dairy-free option, thick coconut cream.
- Baking powder – To make them more fluffy. I like this non-GMO baking powder, but any kind will work.
- Sea Salt – I like 1/2 teaspoon to taste a hint of salt. If you plan to spread something sweet on your biscuits, reduce it to 1/4 teaspoon.
How To Make Keto Biscuits
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Combine the dry ingredients. In a large mixing bowl, whisk together the almond flour, baking powder, and sea salt.
- Add the wet ingredients. Stir in the whisked eggs, melted butter, and sour cream, until the dough is uniform. It’ll be thicker than a batter but not quite as firm as regular dough.
- Form your biscuits. Use a large cookie scoop to portion the mixture onto a parchment-lined baking sheet, then gently flatten each one with your hands. You might need two pans if they don’t all fit (I used 2 smaller pans, which is why you see 8 biscuits here!).
- Bake until golden. Place the keto biscuits in the oven and bake until firm and golden.
My Recipe Tips
- Bring your ingredients to room temperature. If your eggs or sour cream are cold, they can solidify the melted butter before it mixes well, leading to lumps.
- Use a whisk for dry ingredients. It breaks up lumps more easily than a spoon or spatula. You could sift your flour instead, but this is a pain with almond flour — I much prefer the whisk.
- Leave just enough room. Keto biscuits don’t spread or rise much, so you only need about an inch of space between scoops, but if you place them too close, they’ll run together.
- Flatten the biscuits to the height you want. I mentioned they don’t rise a lot, right? I did. So make sure they are close to the height you want before baking.
- Let them cool for a few minutes. While they’re wonderful fresh out of the oven, the texture actually gets even better if you let them cool from hot to warm. Any crispness on the outside does soften once they cool completely, though, so warm is the sweet spot!
- Why are they crumbly? Because they are gluten-free, low carb biscuits. 😉 But honestly, I love that they are crumbly because that’s what makes them so moist and buttery! You can add an extra egg if you want them sturdier, but to me they taste better with 2. If you’re looking for something sturdy and chewy, my keto dinner rolls are a better fit.
- Watch my cooking video for more tips. Watch my video on YouTube!
Flavor Variations
This is the basic keto biscuit recipe I make most often, but you can easily customize it with add-ins:
- Rosemary Garlic – Mix in a tablespoon of fresh rosemary and 1-2 cloves of minced garlic with the dry ingredients. Perfect alongside a salad or filet mignon.
- Parmesan Herb – Replace 1/4 to 1/2 cup of the almond flour with grated parmesan cheese, plus a teaspoon of Italian seasoning. So good with my keto chicken parmesan!
- Cheddar Bacon – Stir in 1/2 teaspoon of smoked paprika, 1/2 cup of shredded cheddar cheese, and 1/4 cup of crumbled bacon before baking. Or try my cheddar bay biscuits instead.
- Sweet Cinnamon – Many of you have asked if you can make these almond flour biscuits sweet, and you can! Just replace 1/4 cup of the almond flour with 1/3 cup of Besti, along with a teaspoon of cinnamon and 1/2 teaspoon of vanilla extract.
Serving Ideas
I wasn’t kidding when I said these keto biscuits go with everything! Here are the many different ways you can enjoy them:
- Soups – Serve them on the side with my keto chili or low carb chicken soup, or use them as a topping for keto french onion soup. Honestly, they go with literally all my low carb soup recipes.
- Salads – They’re the perfect way to make meal salads more filling. Try my Big Mac salad or Cobb salad.
- Main Dishes – I especially love these almond flour biscuits with saucy dishes, like smothered pork chops, Tuscan chicken, keto Salisbury steak, or lemon parmesan chicken. Perfect for soaking up all the goodness!
- Breakfast – Slather on sugar-free Nutella or sugar-free jam and enjoy with your bulletproof coffee. You can also drizzle these with my keto maple syrup, use them for biscuits and gravy, or replace the pancake layer in my keto breakfast sandwiches.
- Sandwiches – These keto biscuits are definitely less sturdy than my keto bread or keto bagels, but I still use them for sandwiches. Just make them a bit larger and flatter (flatter ones will bake a bit faster). You can even use them as buns for a burger.
More Almond Flour Recipes
If you like these low carb biscuits, try my other favorite almond flour recipes:
Tools I Recommend For This Recipe
- Baking Sheet – Just the right size for a batch of 12 keto biscuits, and so durable. It’s my go-to!
- Large Cookie Scoop – For perfectly portioned, uniform rounds.
Keto Biscuits (5-Ingredient Recipe)
You'll love my fluffy, buttery keto biscuits! These low carb almond flour biscuits are so easy, with 5 simple ingredients and 2.5g net carbs.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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 large 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.
Maya’s Recipe Notes
Serving size: 1 biscuit
- Tips: See my recipe tips in the post above! I’ll help you make sure your keto biscuits get the best texture.
- Store: Keep them in an airtight container on the counter for 1-2 days, or in the fridge for up to a week.
- Reheat: Warm in the oven or microwave. I recommend adding a thin layer of butter before reheating, so they stay moist.
- Freeze: Freeze the biscuits on a lined baking sheet until solid, then transfer to a zip lock bag and freeze for up to 6 months.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook, Low Carb Holiday Cookbook, Keto EBook Bundle, and Keto Cheat Sheet System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© 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.
Keto Biscuits
977 Comments
J L Mitch
0I’ve been baking these biscuits since I found this recipe a year ago; my husband loves them just as much as a buttermilk biscuit from scratch. I get 6 large biscuits out of the mix; they are best fresh though.
Kitt
0Hi, I have made this in the past and love this recipe, but now I am doing keto and my gluten free flour (bobs red mill 1 to 1) has a LOT of carbs. Is it possible to use ALL almond flour and no gluten free flour to minimize the carbs? If I use my GF flour I think the nutrition info on my batch would be more than 2 net carbs.
Wholesome Yum M
0Hi Kitt, This recipe doesn’t call for any Gluten Free flour blends, it is all almond flour. I hope you decide to give them a try!
Kitt
0Haha omg, I glanced real quick at the ingredient list and saw the gluten free baking powder and read it as gf flour! Ok wonderful! Yes, I have given these a try a few times- my boyfriend and I love them! I am vegan so instead of egg I use flax eggs, and it still turns out great! And I use melted Miyokos vegan butter. I’ll have to try with coconut oil sometime 🙂 Thank you!
Benita Stoney
0You say use ghee for a dairy free version. Ghee is clarified butter.
April
0Ghee is considered non-dairy because all of the milk solids have been removed. It is not vegan though.
Wholesome Yum M
0Hi Benita, If you cannot consume any dairy (and not simply following a paleo lifestyle) use coconut oil for a completely dairy-free version of these biscuits. I hope this helps.
Dani
0Hi! Excited to try this. Could i substitute the sea salt for pink himalayan salt, if so what measurement do you suggest?
Wholesome Yum M
0Hi Dani, Yes these are interchangeable in the same amounts.
Dani
0Tried the recipe… it’s a keeper! Biscuits were perfect for morning breakfast. Did swap out the sea salt for just a pinch of himalayan salt. Thank you!
Alexandra
0I tried to make these biscuits big enough to put turkey sausage in the middle and this recipe only made 5 biscuits and they are still kinda small. Plus they are a little too crumbly when I cut them in half.
Wholesome Yum M
0Hi Alexandra, Sorry these were too crumbly for sandwiches. I made them smaller and got 12 biscuits from the dough, so I didn’t experiment with making sandwiches with them. If you are looking to create a breakfast sandwich, try making chaffles. They are quite sturdy and hold things like breakfast sausage quite well.
Jen
0Amazing recipe!! I added a little bit of sour cream to the mixture and it turned out great!
Brandie
0Mine were a bit dry and I made try adding sour cream to moisten them up a bit! Thanks for the idea! I am southern and it is going to take some time for me to adjust from our buttermilk biscuits to these but I am going to try my best!
Meg
0Made these today, turned out great. Very nice, light texture. Just barely too salty for my taste. Used the ghee version. Added some lavender to the batter and served with homemade sugar-free lemon lime curd. Thanks so much!
Cheryl
0I have been craving biscuits lately and these were perfect. I will be making these again! Thanks!
Oksana
0So Good!!!! I just made these delicious biscuits!!!! Thank you so much for this recipe!!!
Sandy
0I made them they made up a good texture but it tastes just like eating a handful of almonds. It’s just gonna take some getting used to. But the recipe did turn out good just as it was supposed too. Thank you for sharing.
Maya | Wholesome Yum
0Hi Sandy, Feel free to add seasonings if the almond flour is too prominent for you. Or you can try my keto cheddar bay biscuits that have more seasonings/additional flavors already added as part of the recipe.
Sandy
0Thanks for the great recipe! I think the biscuits should be called “5 ingredient biscuits, not 4.” They have 5 ingredients, right? Ingredients include flour, BP, salt, eggs, and butter.
Wholesome Yum M
0Hi Sandy, I’m glad you loved the biscuits! I don’t normally count ingredients like salt, pepper, or water in recipes. They are generally things everyone has on hand.
Amy
0Yum! Thank you for the gf, easy to follow biscuit recipe. I used melted crisco instead of butter. I scooped the dough with a round wooden spoon and slid it off with a rubber spatula and put on an un-greased cookie sheet. Came out beautiful. Good taste; probably better suited to eat with honey, jam, or peanut butter than say sausage gravy (now I also need a good, but easy rice flour biscuit recipe that isn’t crumbly!)
Andy
0I’m new to keto baking (and baking in general) and this was a very simple recipe to follow. I added chocolate chips and the biscuits came out well in terms of shape and texture but quite bitter, I will use some stevia next time, I guess it’s just a case of tweaking for personal taste, thanks.
Jackie
0Don’t know why I can’t leave any stars – I rate this a definite 5. Made this recipe (doubled it) for the first time today and it was fabulous. I collect the rendered fat from bacon to use in cooking and I used it in this recipe. Next time I will cut down on the salt if I do it again. This is a great quick breakfast option for me with a spoonful of chocolate peanut butter on top – yum!
Sharen Harris
0Jus AWESOME!!!
Maya | Wholesome Yum
0Thank you so much, Jackie! Sorry about the glitch with the ratings today, that’s fixed now. I marked it per your request, only because you stated what you wanted to rate. 🙂 I’m so glad you liked these. I agree that cutting the salt is a good idea if you’re using bacon grease, since that already has salt added.
Marta
0So simple to make!! I used a teflon muffin pan for 12, it was perfect and very delicious. I added garlic powder, shredded reggianito cheese and rosemary….so good!!
Andre
0Just made these. Added a 1/2 tsp Erythritol to the batter. Turned out great. Even made larger ones to turn into bacon and egg breakfast sandwiches. Thanks for the simple recipe.
josephine higgins
0Hello are there other measurments available? cups mean nothing outside America. is it a tea cup? ingredients are usually measured by weight as in grams. Liquids are measured in ML. I have no clue what a cup is.
Wholesome Yum M
0Hi Josephine, Please switch the recipe to ‘Metric.’ The option between ‘US customary’ and ‘Metric’ is right above the recipe.
Lanee
0Mine taste like baking soda and salt. All went Into the garbage.
Laneé
0The recipe calls for baking soda? So if I’m not to use it why do you have it in there?
Wholesome Yum M
0Hi Lanee, The recipe calls for baking powder. There is a difference between baking soda and baking powder, they are not interchangeable.
Wholesome Yum M
0Hi Lanee, I’m sorry these didn’t turn out as expected. Please don’t use baking soda in this recipe. It will make your biscuits very bitter.
LWS
0I would like to add a little bit of coconut sugar or stevia for baking to lightly sweeten and add some matcha powder for flavor. Any suggestions on quantity/measurements and other thoughts? TY!
Shiraz Peer
0These came out rock hard and tasteless 🙁
Wholesome Yum M
0Hi Shiraz, I’m sorry these didn’t turn out as expected. They should definitely not be rock hard, as they are quite tender normally. Did you get the same number of biscuits as I did? This recipe should make a dozen. Perhaps they were overbaked if the number of biscuits changed.
Wholesome Yum M
0Hi LWS, It sounds like you are possibly looking for more of a scone recipe? I have a great Blueberry Scone recipe here. If you prefer you can omit the berries and add matcha powder, although, I am not sure how much you would need. I’m sure the amount would vary depending on the quality of the matcha powder you are using. Best wishes!
Alpana
0This is an amazing recipe! I’ve made this for my family quite a few times and they always ask for more! I’ve also sent this recipe to friends and they also agree. My new go-to!
Ally
0Looks great! Would I be able to substitute the butter for melted coconut oil?
Wholesome Yum M
0Hi Ally, Yes! Butter will work just fine.
Julia
0I have made this recipe many times, it never fails! So easy, so yummy, so satisfying! Thank you for your wonderful recipes!
Antonetta
0I followed your recipe but it was a disaster. The dough was very crumbly. I thought I would bake a small piece and when I bit into it it fell apart.
Wholesome Yum M
0Hi Antonetta, I’m sorry this recipe didn’t turn out as expected. Did you happen to watch the video in the recipe card? It should help give a visual of what the dough should look like before scooping and placing on the baking sheet.
Melissa
0I used the ingredients measurements for 12 biscuits. It did not mix up like in the video – still dry with just some partially dry balls where the eggs and butter stuck to some of the flour. Added one more egg and the rest of the stick of butter and still the same. I am really ticked off because that is 2 cups almond flour gone to waste. I think the 2 cups of almond flour is incorrect or something is off in the measurements. I don’t understand how these reviews are so glowing. I double and triple check my measurements. Not sure what went wrong. Not happy and probably won’t try any more recipes here. Honestly, biscuits should have milk or some sort of milk. When all you add is butter, it’s almost more like a pie crust.
Wholesome Yum M
0Hi Melissa, I’m sorry these biscuits did not turn out as expected. Did you melt the butter before adding it to the flour mixture? The only reason I can think that the dough would be dry is if the butter was worked in as a solid.
Carrie
0I was thinking that sometimes people scoop the almond flour in the bag and it gets packed too much that way therefore it will have more than the cup measured. It should be lightly scooped into a dry measure cup with a spoon. Or maybe using the wrong kind of almond flour?
Amanda D
0These are Amazing!! Thank you so much for this recipe! They taste like Cracker Barrel’s cornbread muffins except not sweet ( which I prefer) Love love love!!!! I ate two as soon as they were done and had to refrain from eating a third! Contemplated freezing some of them so they wouldn’t go bad, but decided they probably would be gone before that happened. Definitely a keeper!!
I added 2 teaspoons nutritional yeast and pulsed dry ingredients in food processor a couple of times to eliminate lumps as I usually store my almond flour in the freezer.
Make sure if you are using salted butter to reduce your measured salt by half..S
lou
0I imagined this would actually work as a hamburger bun. No. But it would work as a biscuit with butter and jam or fruit and some confectioner’s sugar. Not sure I will try it now for anything else. Although the baking powder was new and not past sell by date, it did almost nothing to raise the biscuits. These just don’t get much bigger than the uncooked dough on the sheet.
Maybe I was expecting too much. Almond flour is just not as versatile as wheat flour.
Michele
0I Just made these, on parchment paper on a tray on a flat grill, to go with some grilled chicken thighs. Everybody raved. We topped with cheese after, but next time I will sprinkle some in the batter before I bake. It’s a keeper! Thank you 🙂
Amy
0Absolutely delicious! Thank you for sharing! 😀
Erin K
0Super easy & delish!!
Kerry
0Just made these tonight and they are delicious. The whole family loved them. Thank you so much for sharing the recipe!
Pam Erselius
0Thank you for sharing this recipe; I’ve been looking for something like this to eat as a scone.
How long do they keep? How wide in inches should the scooped balls be? I don’t have a large scoop.
What size should the large flattened circle be? Maybe you could bake one to tell us how long to bake that.
Thank you so much for your help. Have a nice day.
Wholesome Yum M
0Hi Pam, You don’t need a large scoop, just a tablespoon! Flatten each biscuit lightly to a small puck shape. Don’t over flatten, they will be roughly 1 1/2 inches in diameter. Best wishes!
Angela
0Hi there! I am a Keto-Girl but am also allergic to EGGS…( DUN DUN DUUUUUN) I know! It sucks, but I want to make your bisquits along side a Keto Country gravy recipe…any advice on substituting the 2 large eggs?? Thanks a ton, and can’t wait to try!
Wholesome Yum M
0Hi Angela, You can make this recipe with a couple of flax eggs or vegan eggs. I hope you enjoy!
Jessica
0I just want to apologize for all the rude comments people left. Absolutely terrible.
Thank you for sharing this recipe! I’ve read through comments and suggestions & I look forward to having them w/ our Easter dinner.
Maya | Wholesome Yum
0Thank you so much, Jessica! Appreciate your support. Hope you love the recipe – come back and leave a rating if you get the chance after you try it.
Vicki L
0These were awesome, thanks so much for sharing!
Tonya Smith
0I made the biscuits yesterday. I like them. Today I took a few of the biscuits and used them as my crumbs in my salmon patties, adding egg to adhere, chopped onion and normal seasoning. They turned out very nice! I’m going to try meatloaf/meatballs with them. I’m sure it will work.
Christine Cole
0I have been experimenting with almond flour I make from the meal I get when I make my own organic almond milk. I take the meal, dry it under a heat lamp, grind it fine in my spice grinder, and use it in baking. Using this biscuit recipe, the biscuits were way too dry. I am wondering why you melt the butter when traditionally the butter is supposed to be as cold as possible and cut into the dry ingredients for a tender, moist biscuit. Any other thoughts?
Maya | Wholesome Yum
0Hi Christine, The issue is the almond meal you are using. This recipe calls for finely ground blanched almond flour, and the result won’t be the same using leftover meal from almond milk. Sorry.
Susan Heller
0The recipe doesn’t say how many biscuits to make but basket of biscuits shows 6. So is this recipe for 6 biscuits?
Wholesome Yum M
0Hi Susan, This recipe makes 12 biscuits. Enjoy!
Cecile
0Great recipe! I was looking for a way to satisfy my hubby’s bread craving with less carbs. I only have a cookie scoop, so my biscuits are smaller; I baked them on a parchment lined pizza stone instead of a metal sheet pan. I’ll definitely use this recipe again. I imagine adding some shredded cheddar in the near future… yum!
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!
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.
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!
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.