These Keto Biscuits are soft, crumbly, and completely made from plants! Just like traditional Southern biscuits, they're great for a keto-friendly breakfast. Enjoy them any time - breakfast, lunch, dinner, or even just as a snack. They're sure to be your new go-to treat.
Everyone loves the cozy feeling of eating a warm, fluffy, and buttery biscuit fresh out of the oven. This recipe helps you get that same amazing taste in a keto-friendly and eggless biscuit! If you're on a keto or low-carb diet, these biscuits are a great way to enjoy a treat without breaking your diet. They're the perfect answer to your cravings.
These Keto Biscuits are sponsored by our friends at Bob's Red Mill.
- Preparation and cooking overview
- Chef's note
- Ingredients for this keto biscuits recipe
- Ingredient substitutions
- Cooking tools required
- How to make Keto Biscuits: step-by-step guide
- Cooking methods
- Cooking instructions
- Making keto biscuits without coconut flour
- Time-saving tips
- Why are low-carb keto biscuits a healthier choice?
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
These tasty Low Carb Keto Biscuits involve combining simple dry ingredients, adding in grated frozen plant-based butter, and then forming the dough with almond milk and a flax "egg." After a quick knead, you cut out your biscuits and let them chill in the freezer before popping them into the oven.
With around 10 minutes for preparing and kneading the dough, 30 minutes for chilling, and 30-35 minutes for baking, you'll be able to enjoy these amazing keto-friendly biscuits in about an hour and 15 minutes.
Don't be afraid to put a personal twist on these biscuits! Try sprinkling in some of your favorite herbs or spices for an extra burst of flavor - rosemary, cheddar, or even a hint of garlic could take these biscuits to a whole new level. Plus, remember that the key to a tender biscuit is not overworking the dough - keep things light and gentle for the flakiest result.
Ingredients for this keto biscuits recipe
Some people also prefer to add sour cream, cheddar cheese, and Greek yogurt, but we have skipped these ingredients to make a 100% gluten-free keto biscuit recipe.
Cooking tools required
To make this Keto Biscuits recipe, you'll need the following tools:
How to make Keto Biscuits: step-by-step guide
- Preheat the oven to 425°F (220°C).
- Combine the dry ingredients, including almond flour, coconut flour, xanthan gum, and sea salt, in a medium bowl.
- Use a box grater with a large grating side to shred the frozen butter into small pieces. Using a fork, stir the frozen butter into the sifted flour, ensuring that it is not overprocessed.
- In a separate bowl, combine the flaxseed meal and hot water, stirring until it forms a gel-like mixture.
- Make a well in the center of the bowl containing the flour mixture and add the flax "egg" and almond milk. Stir well until thoroughly combined.
- Dust a clean surface with a bit of almond flour and dump the dough onto the surface. Knead the dough one or two times until it comes together.
- Flatten the dough into a 2-inch tall disk and use a cookie cutter or tall-sided measuring cup to cut out (pressing straight down and not twisting) 4 large or 6 smaller ones depending on the size of your cutter.
- Place them on a sheet pan and put them in the freezer for 30 minutes.
- After 30 minutes, remove the sheet pan from the freezer and transfer it to the preheated oven.
- Bake for 30-35 minutes or until golden brown.
- Once done, remove and let cool on the sheet pan for 30 minutes before serving.
Making keto biscuits without coconut flour
Biscuits made with coconut flour do have a distinctive feel to them, but it's nothing too intense. We've experimented with this recipe, replacing the coconut flour with an extra cup of almond flour, using 3 flax eggs, and an additional teaspoon of xanthan gum. The outcome? A biscuit that's a bit more crumbly but just as scrumptious.
- Preheat your oven to 425°F (220°C).
- Mix the dry mixture, like almond flour and xanthan gum, in a large bowl.
- Add the flax eggs to the bowl and stir well until combined.
- Dust a clean surface with almond flour and turn the dough onto it.
- Knead the biscuit dough a few times until it comes together.
- Flatten the dough into a 2-inch tall disk and cut out rounded biscuit shapes with a cookie cutter.
- Place them on a baking sheet with parchment paper with the help of a cookie scoop.
- Bake for 30-35 minutes or until golden brown.
- Let the warm biscuits cool completely before serving.
Enjoy your delicious and keto-friendly buttery biscuits without coconut flour!
Why are low-carb keto biscuits a healthier choice?
If you're following a ketogenic diet or just aiming to cut down on carbs, these biscuits are a perfect pick. Here's why:
Recipe wrap-up and conclusion
This delightful recipe for Low Carb Keto Biscuits is just bursting with flavor and healthy goodness. Not only are they a joy to make, but their buttery, flaky texture and perfect golden hue will have you swooning at first bite. Whether you're starting your morning with a keto-friendly boost or adding a scrumptious side to your dinner spread, these biscuits are a true crowd-pleaser. So whip out your apron and get ready for some kitchen fun!
And remember, the magic of cooking comes from the heart. Each biscuit you make carries a sprinkle of your love and care. So don't be shy about sharing these fantastic, guilt-free delights with your friends and family.
Gather them around the table, bask in the joy of togetherness, and let the happy, satisfied smiles around you bear testament to your culinary triumph. So what are you waiting for? Roll up your sleeves, preheat that oven, and let's make some delicious keto biscuits together!
Frequently asked questions
- 2 cups Bob's Red Mill Super-Fine Almond Flour
- ¼ cup Bob's Red Mill Organic Coconut Flour see notes for substitutions
- 1 tablespoon baking powder
- 2 teaspoons Bob's Red Mill Xanthan Gum
- 1 teaspoon fine sea salt
- ½ cup plant-based butter block frozen and grated, or regular butter if not dairy-free
- 1 cup cold plain unsweetened almond milk
- 2 tablespoons Bob's Red Mill Organic Golden Flaxseed Meal + ¼ cup hot water
- In a large bowl, sift together the almond flour, coconut flour, xanthan gum, and sea salt.
- Use a box grater on the large grating side to shred the frozen butter into small pieces. Using a fork, stir the frozen butter into the sifted flour making sure to not overprocess.
- Make a well in the center of the bowl and add in the flax "egg" and the almond milk. Stir well and until combined.
- Dust a clean surface with a bit of almond flour and dump the dough onto the surface kneading one or two times until the dough comes together. Flatten the dough into a 2" tall disk and use a biscuit cutter or tall-sided measuring cup to cut out (while pressing straight down and not twisting) 4 large biscuits or 6 smaller ones depending on the size of your cutter.
- Place the biscuits on a sheet pan and place in the freezer for 30 minutes. Preheat the oven to 425° F.
- Transfer the sheet pan to the oven and bake for 30-35 minutes or until the biscuits are golden brown. Remove from the oven and let cool for 30 minutes before serving.