At first doing keto I thought I’d never have bread again, but these keto biscuits saved the day! Soft and fluffy straight out of the oven these will be a new stable for your low carb breakfast.
About a year ago for YouTube my almond flour biscuit video really was a hit. In so many ways I suppose. For a guy new to the platform that didn’t know how the internet worked.
Since then I have been wanting to adopt my own keto biscuit recipe. Now that I have been doing savory over desserts felt like the right time.
See the thing about low carb bread recipes is they tend to taste like eggs. The plain ones that is. When you add some spices, seasonings and such things can get very tasty. Being someone who hates the taste of the eggs I try to stay away.
Yet, sometimes on a Sunday morning some mother out there wants a plain keto biscuit for the family. Maybe, a low carb breakfast for the family during the week. Something without too many carbs so they can start their day. A quick and easy breakfast where she doesn’t have to work hard.
So baby I understand!
I can’t consider these strictly almond flour biscuits. See, in order to help the texture I added a little coconut flour to the mixture. With the addition of xanthan gum the stabilizer brings the two together to make magic.
Originally, I had the idea to add heavy cream to the batter. You know as in buttermilk biscuits?
Let’s say that didn’t turn out the way I wanted at all! There was this funky after taste. And even though it crept in a little later after the initial bite of the biscuit, that wouldn’t work.
In addition, adding yeast here could have helped. But, that would have thrown my plan off for a low carb roll later on. I am trying to give you some serious options here for that keto breakfast of yours.
If this sounds good I bet you’ll love this!
Macros
per biscuit, makes 8
Fat 14g
Net carb 2g
Protein 4g
Soft and Fluffy Keto Biscuits
Ingredients
- 1 cup blanched almond flour (I used this)
- 3 tablespoon Coconut flour (I used this)
- 1/2 teaspoon Xanthan gum (I used this)
- 1/2 teaspoon Salt
- 1 teaspoon Baking Powder
- 4 tablespoon Unsalted Butter
- 2 large beaten egg
Instructions
- Preheat oven to 300ºF
- mix blanched almond flour, coconut flour, xanthan gum, salt and baking soda for dry ingredients
- take 4 TB of unsalted butter and cut into pieces then toss into dry ingredients
- beat your one egg then add it in. With clean hands begin to mash everything together until it's all well combined
- You have 2 options as I did in the video. I suggest patting them by hand. You should still get 8 if not more
- Not very big about the size of a standard biscuit not a grands
- Place in preheated oven for about 20 minutes checking the biscuits for browning top and bottom
4 Comments
Ok, so I just made three types of keto biscuits today for comparison: 1. These, 2. The Wholesome Yum top-rated biscuits, and 3, The famous Pinterest biscuits (Fit Mom Journey that calls for a cold food processor and cold almond flour. If you know, you know. Spoiler: They were horrendous). These were the best flavor by far. Though the Wholesome Yum’s had a near identical flavor while they were hot, when they cooled, they were way drier and had that classic stuck-in-your-throat-coughing effect that I hate with keto breads. But these stayed moist and buttery—really a rare find. They definitely aren’t the most attractive (flatter and smaller), they’re the best tasting keto biscuit I’ve found. Really pleased!!
Thank you so much I wish you had tried my new almond flour biscuits they are better but I am more than flattered. Truly, thank you for giving me a shot. It’s just a extra honor you enjoyed the recipe.
I saw it, but the tapioca flour made the net carbs a bit too high for us (since we realistically eat like 5 biscuits at once lol so it adds up). Sad because they look so good!
Ah! Ok understood lol