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. 🙂
893 Comments
Tim
0Added Italian herbs and shredded cheese. Wife and daughter loved them. This rarely happens when I cook so it must be a great recipe.
Jessica
0These did not turn out well at all. I followed the recipe exactly and was very disappointed. They did not taste good and there was an overpowering saltiness.
Wholesome Yum M
0Hi Jessica, I’m sorry this recipe didn’t turn out as expected. I assume you used salted butter, which is probably why they were too salty. If you use salted butter, then the additional salt isn’t necessary to use in the recipe.
Annette Cassatt
0How much Sodium is in ea. Biscut???
Wholesome Yum M
0Hi Annette, I don’t know the sodium count, but feel free to enter the recipe into an online recipe calculator to get an accurate idea of the sodium for the recipe.
Steve
0How can I get them to turn golden on top?
Wholesome Yum M
0Hi Steve, Feel free to leave them in for another minute or two until they reach the desired color.
Dawn
0Oh man! These things are good! I am going to have a hard time keeping myself from eating too many at once!
Squeaky
0Wednesday is soup day here, and I wanted something biscuit-like to try today.
These are super light, fluffy, and delicious! Instead of the sour cream, I used 10% yogurt that we always have on hand, so my batter may have been slightly wetter. I plopped tablespoonful on a cookie sheet, they came out looking like basic drop biscuits. Very moist and delicious with a generous blob of butter. I can’t wait to try them with some variations like cheese and herbs or even seeds on top! These could even be a breakfast staple!
Squeaky
0Hi Again! Made these again, 2 days later. 🙂 added finely grated cheddar, pepper, and finely sliced green onion. Sprinkled parmesan on top. Had them with a breakfast of sautéd baby kale, and poached eggs. OMG! Delicious.
A friend of mine went to (large warehouse store place) for me, and bought SO many bags of almond flour- I only wanted one! But now I have a terrific use for it all. What will I add tomorrow?
Rebecca
0Hello! I would love to give these a try, but only have olive oil on hand. Could I sub the butter for olive oil?
Thanks in advance!
RT
Wholesome Yum M
0Hi Rebecca, Olive oil should work in the recipe, however, I believe this recipe has the best taste and texture when made with butter. If you have coconut oil, that would be a better substitute than olive oil.
Stephanie
0Added garlic powder and cheddar cheese and my 21 year old said if I hadn’t said anything she thought they would have been the red lobster buns
Natalie
0I absolutely love these biscuits! Feels like real bread, don’t feel like I’m compromising on texture or flavor. It’s a keeper.
Robin
0Wonderful. Thank you very much for this delicious recipe. They will be my go to keto biscuits forever more! Made them tonight for my chicken pot pie. Super easy to make – I used my food processor, mixing eggs butter cream salt and baking powder first, then added the almonds and a did a few quick pulses. You’re quite right about using half the amount of cream of tartar in lieu of baking powder – it works great. I also added 1/2 tsp baking soda. I substitute greek goats milk yogurt for the sour cream since that what I had on hand. Yum-yum -yum. Thanks!!!
Debbie B.
0Loved these so much! Went beautifully with my ham & cheese egg bake for New Year’s breakfast.
Elena Bagutta
0Can I substitute baking powder for cream of tartar?
Wholesome Yum M
0Hi Elena, Yes, that will work just fine. Try scaling back the amount to 1 1/2 teaspoons instead of 2.
Timothy J Ball
0When I was just starting to go low carb I found this recipe and I probably make biscuits once a week!
I like to put in garlic powder and crush up some dry rosemary and add some shredded cheese mmmm!
Deanna
0Tried this recipe and Becky….let me tell you, these are soooooo good! I was looking for a healthy alternative to traditional biscuits and these were a hit! The Ingredients were not hard to get either. Thank you so much for the recipe!!!
Kathy
0For paleo could you use coconut milk instead of sour cream if you whipped it up to be a little stiffer?
Maya | Wholesome Yum
0Hi Kathy, Yes, that should work!
Angela N Ewing-Boyd
0These are wonderfully easy and delightfully delicious and I often make them for weeks at a time. I am trying to with flax eggs for the first time tonight as I am taking the vegan (ish) plunge. Wish me luck! Thank you for all of your wonderful recipes.
Roberta Worley
0For dinner last night, I wanted to make chicken pot pie the way my mom used to make it and that was with baking powder biscuits. So I used your recipe in conjunction with the chicken pot pie filling from The Girl Who Ate Everything. The biscuits were a big hit!
I have some leftovers so I want to see how they respond for tonight’s dinner. I did put them into a sealable container and they are now sitting in my fridge awaiting tonight. Stay tuned…(@|@)?
Lori
0Hi I haven’t made these yet, but want to. However, I am on an anti-inflammatory diet, and can’t do butter at all. I also don’t like the taste of coconut, so can’t do coconut oil either. Could I substitute avocado oil for the butter/coconut oil? Thank you.
Wholesome Yum M
0Hi Lori, Yes, the recipe will still work with avocado oil, however, the texture will be slightly different.
Ramona
0Hi there!
I didn’t try the recipe yet, mainly because I am confused about the amount of calories per serving.
You said that the amount of calories per serving (1 serving size = 1 biscuit) is 164…..which is a huge amount, considering the fact that a Chocolate Chip Cookie (it is just an example) has 55 Kcal/biscuit.
I mean, I was super excited finding your recipe, but I think something is not right calculated. This amount of Kcal is really per biscuit, or for the hole recipe?
Thank you and sorry for being so picky!
Wholesome Yum M
0Hi Ramona, Just for clarification purposes, this recipe is for an American version of a biscuit (like a savory dinner roll), and not a cookie. The calorie count is correct per biscuit. This recipe is made with nutrient-dense almond flour and butter, so that is why the calories are higher than they might be using wheat flour and a butter substitute. I hope this helps!
Kathy
0These really hit the spot if you’re craving a biscuit – great mouth feel, texture and flavor! And so easy to make, it’s almost laughable. (I added two tablespoons of flaxseed meal to mine for even more health benefits.) I’ve added this to my regular recipe rotation; I’ll try experimenting with other additions in the future, like cheese or rosemary. Thank you for a great-tasting easy biscuit recipe!
Diane
0Great recipe! Added Italian seasonings, and two tbsp grated Parmesan the topped it off with everything bagel seasoning…really tasty! Thanks Maya!
LISA J BROYLES
0These were good..I added cheese. My first biscuit in 4 months!
Deana
0I just made these and love them! I flattened them a bit so I could spread mashed avocado on top when they were done. Yum!
Dirk
0Born and raised in the south (GA, NC, SC, KY, TX, LA). Sister is a rock star of a professional pastry chef who makes the world’s greatest biscuits. Had very low expectations for this recipe because a wheat flourless biscuit sounded like a stringless guitar. I was wrong. Delicious, super easy and really scratched the itch. Couple tweaks: added cheddar and instead of butter I used melted bacon fat. (If you live in the south you have a mason jar or even a coffee can of leftover bacon fat. We use every part of the pig.) Outstanding.
Jennifer
0These are delicious! Made them this afternoon to accompany some tomato bisque later and I’m so pleased with their non-eggy flavor. I stayed true to the recipe since this was my first go, and they were incredibly easy to make. The texture is a cross between a scone and cornbread, maybe a touch on the dry side, but that’s easily solved by a smear of butter. I’m definitely going to keep these in weekly rotation to keep my keto diet manageable.
Lynda Pedersen
0Made these for the first time last night and they are delicious. Love that the recipe is so versatile and easy to make. We had leftover roast beef from your pot roast recipe. I made hot roast beef sandwiches for hubby and had mine with warm buttered biscuit.
Carrie Y.
0Can I use just baking soda instead of baking powder? My son cannot have baking powder. What amount of baking soda would I use and would I need to add an acid like apple cider vinegar? Thanks!
Wholesome Yum M
0Hi Carrie, I have not tested this, but you may be able to use 1 tsp of baking soda and 1 tsp of lemon juice or apple cider vinegar. Remember the salt in the recipe! It will help to offset the bitterness from the baking soda. Please let us know how it turns out if you decide to try it.
Carrie Y.
0Thanks so much for your help!
Trish
0Great recipe. Super easy to make and tasted great!! How many are we supposed to get out of 1 batch to best match the nutrition facts? I made 6.
Wholesome Yum M
0Hi Trish, This recipe makes 12 biscuits. I’m so glad you enjoyed them!
AJ plante
0Got a little brave and decided to make these with brown butter and sage. Delicious! I ended up using an entire stick of butter because water in the butter is evaporated some so they were a bit more moist than a typical biscuit. Next time I’ll use just a bit more than the 1/3 cup but theses are a definite do-over. Can’t wait to try some other flavor twists.
Elizabeth Hess
0Today I made these biscuits and they did not disappoint! Flavor and texture were great. I have really missed biscuits with my hard boiled eggs in the morning and these hit the spot. Thank you!
Joanne
0Thank you so much for all your wonderful recipes! You are a life saver!
My question is for this recipe, if you don’t have a cookie scoop, what is the measure of dough for each biscuit? I imagine just firming into a packed ball by hand and flattening on the tray would suffice. I have a 1 tablespoon scoop for the cookies I make. The one you recommend is a 3 tablespoon scoop. Thank you in advance! I can’t wait to try them as buns for burgers!!!
Wholesome Yum M
0Hi Joanne, Yes, you can form a ball with your hands if you don’t have the scoop mentioned in the recipe. Your biscuits may look a bit more rustic, but you will get the same result. Enjoy!
Lorraine D
0This is an amazing recipe. It really only takes a few minutes to put together and 15 minutes to bake. And the biscuits are flaky and so yummy!!! Thank you!!
Caroline
0I need to be on a low carb diet for medical reasons and these biscuits were perfect!
Heather
0I’ve been put on a restrictive diet while working through health issues and for three weeks now have only had animal protein, fat and well cooked green vegetables. It’s been fine but I’ve been craving something to snack on or incorporate that has body and texture, and isn’t a green vegetable! I found this recipe and made it just now… Wow!! So good and super easy! I don’t have a cookie scoop so I dropped by tablespoons onto the baking sheet, then rolled in my hands. It wasn’t sticky or anything. And they taste great to boot! Can’t wait to make them again with rosemary!
Dawn
0I made these biscuits and I thought they were really good. They had more of a cornbread texture, and when I started thinking of them more as a cornbread, they were excellent. I am somewhat new to Keto, and I am so excited to get new recipes. Thank you!!!
Susan Eby
0These biscuits are excellent! So easy to make and delicious!! I popped a 1/2 recipe in my toaster oven. They were perfectly done in 10 minutes in there. I served them with homemade muscadine grape sauce. What a winner!!!
Lolly
0I have made these biscuits many times. I used the recipe as a base for other biscuits. I have made them large for a burger. Sooo, today I decided I wanted something sweet and also healthy. I added coconut sugar, cinnamon and ginger to the dry ingredients. I added an extra egg with a total of 3. After adding the rest of the ingredients, I added raisin and walnuts. OMGOODNESS!! It is so good. Just wanted to share this in case someone was wondering, hmmm, can I turn this into a sweet biscuit? YES, and you will love it.
Wholesome Yum M
0Hi Lolly, Thanks so much for the great tips! They sound wonderful!
Linda
0The recipe was easy enough to follow. I over-flattened my dough and ended up with cookies instead of biscuits.
I only ADDED cinnamon and now wish I had gone with cheese for flavoring. The taste was not to my liking as a result. I’m new to this type of product so perhaps it’s a developed taste (or tasteless).
Wholesome Yum M
0Hi Linda, Sorry these didn’t meet your expectations. If you are interested in a cheesy biscuit, I have a couple here for you to try: Cheddar Bay Biscuits and Fathead Dinner Rolls.
Leslie
0I made it as instructed the first time- came out fine but took a long time to bake. Second time I added 2 tbsps honey to the egg/butter mixture then 1 tbsp apple cider vinegar to the mix. Baked faster this time and fluffier , more moist. Will try again soon and will adjust the time down a couple minutes.
Thanks
Roberta Rubio
0I was so happy to find this recipe because I can’t find paleo bread or biscuits anywhere . The texture of these is great. Cut cold from the fridge for best sandwich making, less crumbly. But mine were so very salty. I used fine almond flour from Costco. Is there something I can add like a sweetener or apple cider vinegar to cut the salt? Thanks
Wholesome Yum M
0Hi Roberta, You can omit the salt or use unsalted butter in the recipe. I hope this helps!
Joyce Wilbanks
0This is the best paleo biscuit I’ve tried because they weren’t dry or eggy tasting. They are so good I feel guilty eating them. I can’t wait to try out your gravy and other recipes.
Precious
0I love baking, but paleo/gluten free baking is new to me. This is the first paleo baking recipe that I’ve tried that’s turned out exactly like it did in the recipe! The biscuits taste good and make me feel like I’m eating something my grandma would be happy to put on the table back when she’d cook for me. The only thing I’d change next time is to make the biscuits slightly bigger, but the taste is also great for a small package. Thank you for sharing!
Brooke
0Love this recipe!! Not a huge fan of the site format simply due to the videos popping up (I’m having a very difficult time just writing a comment) but I know all the blogs have the same thing. Worth it though, because these biscuits are fabulous! I love the slight crunch on the outside, and they’re a perfect base for sweet or savory toppings/flavorings. I made them for an afternoon tea party that included keto, lactose-intolerant, and paleo people lol so it was nice to use only one recipe for all! They were delicious topped with jam, fruit, and clotted cream, and I plan to make them again for a paleo strawberry “shortcake.”
Wholesome Yum M
0Hi Brooke, I am so pleased you enjoyed the recipe. Thanks for your feedback about the website. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Holly
0This recipe is fantastic thank you so much. I think I flattened them too much so next time I’m going to make them bigger and a little thicker. This will definitely be part of my weekly rotation!
Rita
0I made these last night. I added garlic powder and dried parsley. I couldn’t believe how much these reminded me of red lobster biscuits!! Next time I will add cheddar cheese. The texture was great. When I first took them out, I ripped one in half and it didn’t look done in the middle but after a taste test they were in fact perfect. It’s hard to explain but the middle was soft and moist like a real country biscuit. I’m glad I didn’t cook them longer.
I used King Arthur almond flour from Albertsons.
Wholesome Yum M
0Hi Rita, You may love these… very familiar to a restaurant favorite! Keto Cheddar Bay Biscuits
Dolores Phillips
0These are delicious biscuits. I made the plain ones for the 1st time today & they are yummy, Recipe is so easy to follow.
Marti Walker
0These biscuits have become my go-to for mini breakfast muffin sandwiches or “toast.” I almost feel like I’m eating bread, they taste great (my non-keto boyfriend tried to steal them) and I don’t get the wheat and gluten blues. And they’re so easy to make!
Shannon
0These are amazing! I didn’t change the recipe. The only thing I changed was I cut the butter into the almond flour cold. Thank you so much for sharing!
Charlotte Fox
0Very good. How many do you usually get from this recipe? I got ten…so how many carbs each? No issues. Easy and delicious.
Wholesome Yum M
0Hi Charlotte, This recipe makes 12 biscuits. You can enter the recipe into an online recipe calculator to get the updated nutrition for 10 biscuits. Enjoy!
Sandra
0Hello. Thanks for your recipe. I am not keto but enjoy making and trying out your recipes. I wanted to know if you can swap out the almond flour for buckwheat flour instead? I am trying to not use almond flour as much. Thank you.
Wholesome Yum M
0Hi Sandra, Buckwheat flour will not work. These two flours have very different properties and can not be used interchangeably.
Jackie
0Stumbled across your website this week and thought these sounded great so I’ve just given them a try. They are unbelievably simple and *so* delicious! As it was my first attempt I just made half the quantity and added half a cup of grated cheese, half a teaspoon of paprika and sprinkled a little cheese on top and they turned out brilliantly. I know I’ll be making them regularly from now on, especially as my partner is diabetic and has to watch the carbs – he thought they were delicious too! Thank you so much and I’m looking forward to trying out some of your other recipes – so many great ones to choose from!! 😀
Alicia
0These were really good. JUST what I needed this am, ate them with sausage and eggs for breakfast. Mine were a tad sweet, but I didn’t have blanched almond flour so maybe that’s why?
Either way, THANKS for saving my diet!!!
Wholesome Yum M
0Hi Alicia, I’m so glad you enjoyed these! Almonds can naturally be a bit sweet. The most flavor neutral almond flour is blanched and super fine ground like this one.