These low-carb Keto Biscuits have become a bit of a staple around here. A bit of a legend, if you will. While I’ve personally been eating keto since January 2017, for therapeutic reasons while I seek to get my autoimmune disease into total remission, hubby isn’t necessarily exclusively low-carb all the time – so I am always working on recipes that will please us both.
I created these delicious Keto Biscuits for my Paleo Biscuits and Gravy Recipe, which also happens to be keto/low-carb, as well. That recipe is already a hit with so many of you, but also a lot of you have simply made just the biscuits just on their own, for epic breakfast sandwiches topped with fried eggs and some sausage or bacon. It’s a favorite around here, for sure. So, I felt these perfect little Keto Biscuits deserved their own recipe post.
These low carb biscuits are a really great way to switch up breakfast and get those classic egg sandwich vibes I feel like you might be craving. I know I crave an epic breakfast sando, now and then. Beyond breakfast sandwiches, or a side to a comforting bowl of soup, these Low Carb Keto Biscuits are lovely toasted up and slathered with a little grass-fed butter or homemade ghee, maybe a drizzle or honey and a sprinkle of cinnamon, or just give them a spread with your favorite nut butter or maybe even coconut butter. For a sweeter treat, you can also top your Keto Biscuits with chia seed jam or honey sweetened marmalade. (obviously this won’t be quite as low carb) Shoot, guys, I feel like you could also smash a fabulous grass-fed burger into your face with one of these biscuits. Just sayin’.
However you serve them up, these low carb keto biscuits get a really nicely golden browned outside, with an incredible, traditional crumb texture and just the right amount of chew. An FYI for you hardcore macro countin’ low carb eaters, I’ve calculated these to be around 5-7 net carbs, per biscuit. It still kinda blows my mind, really. Like how is this real life?
These Low Carb Keto Biscuits store great in the fridge for up to a week. You can warm them up in the toaster oven, oven or microwave, just before serving. You can also make double or triple batches and freeze them, so you always have them on hand.
- 1 cup tightly packed blanched almond flour (not almond meal)
- 5 tablespoons coconut flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 4 egg whites
- 2 tablespoons melted grass-fed butter, ghee, lard, duck fat, bacon fat or coconut oil
- 2 whole pasture-raised eggs, beaten
- additional melted butter or ghee for brushing on top
- Preheat oven to 400º F and line a baking sheet with parchment paper.
- In a large mixing bowl add almond flour, coconut flour, baking powder and salt. Sifting the flours if they're lumpy. Whisk well to combine.
- In the bowl of stand mixer or in a separate bowl with an electric hand mixer, beat the egg whites on high speed until soft peaks form, about 3 minutes.
- Add the egg whites to the flour mixture, fold in and then stir until completely combined. Your egg whites will fall -- it's cool.
- Making sure the fat isn't hot and the eggs aren't cold, whisk together the two whole eggs with the melted fat of your choice.
- Whisk in the egg and fat mixture to the biscuit dough. Mix well to combine.
- Allow dough to sit for 20-30 minutes to allow the coconut flour to absorb excess liquid.
- Divide the dough into four equal parts and form into same-sized biscuits on the parchment paper at least one inch apart. I use a biscuit cutter as a mold to keep the biscuits uniform in shape and size. Adding the dough and using as a mold, Removing and then shaping the next biscuit.You can also scoop the dough with an ice cream scoop and flatten the scoop slightly.
- Brush the tops with leftover ghee or melted butter if you'd like.
- Bake for 15-20 minutes until the tops are golden and a toothpick inserted into the middle comes out clean.
- Let the biscuits cool then cut the biscuits in half and serve however you'd like.