Yeah! A successful day in the kitchen! I can’t wait to share this one! Why? I have finally come up with a recipe (actually 2) for almond flour biscuits that I am 100% thrilled with. I can honestly say I genuinely love it, not just “it’s ok as a substitute” for a full carb version. It is truly flavorful, has great texture, and is entirely suitable for low carb and keto diets. Finally! I trust you will enjoy it too.
If you are like most people when deciding to follow a low-carb or keto diet, one of the hardest things to give up is bread. The average American diet is full of bread. Our meals have everything from donuts to dinner rolls to buns to sandwich bread. It is a huge part of our diet, and when you decide to adopt a keto or low-carb diet, conventional bread does not fit in the plan.
There were occasional attempts over the past couple of years to work with some of the recipes that were out there, but there was always something I didn’t care for about them. They were disappointing at best and always seemed that I was settling for less than I knew possible. Mostly the textures are a bit eggy or gummy or dry.
Kitchen Day for Recipe Development
Yesterday was “kitchen” day . . . a day set aside from other duties for experimenting with recipes. When the day was done, these two recipes emerged from the chaos, and I couldn’t be more pleased. The base recipe is the same. One is a traditional almond flour biscuit, and the other has garlic and cheddar added.
Making your Almond Flour Biscuits
For the best results, I suggest sifting all of your dry ingredients. Sifting may be a practice that isn’t a part of your regular baking routine, but it indeed does help in the lightness of the final dough.
Begin by preheating your oven to 400°F and lining a baking pan with parchment paper.
Sift almond flour and all dry ingredients into a medium mixing bowl.
In a separate small mixing bowl, blend all wet ingredients.
Fold wet ingredients into dry ingredients.
If you are making the garlic cheddar almond flour biscuits, at this point, also add the cheddar cheese and mix well.
A few notes about psyllium husk powder:
If you have never worked with it before, it is a great binder and thickener in low carb and keto baking. However, when it contacts moisture, it begins to jell and swell. It will clump quickly if not handled correctly.
There are also a number of brands that naturally turn your food purple. I use Konsyl or NOW brand and have not had that issue with either.
Let dough sit for five minutes before placing on a baking sheet. Letting it sit allows time for the psyllium husk fiber to hydrate.
The traditional almond flour biscuit recipe should make about eight biscuits, and the garlic cheddar should make about ten.
Use a portion scoop or tablespoon to portion the dough into individual biscuits on the baking sheet.
Bake for about 15 to 16 minutes in a 400° oven until biscuits are barely starting to brown.
Baking any longer will cause them to dry out. Do watch them closely.
Optionally, if you like, you can brush melted butter on the tops when you remove the biscuits from the oven.
Due to many of the specialty ingredients used in low-carb baking, they often need to cool before handling. That is not the case with these almond flour biscuits. You can serve right away when they’re hot.
They also store and reheat well.
Almond Flour Biscuits
- 1¼ cups almond flour finely ground, blanched
- 1 tsp psyllium husk powder
- 1 tsp baking powder
- ½ tsp salt
- 2 eggs large
- 1½ tbsp butter melted
- ¼ cup sour cream full fat
Additional for Garlic Cheddar Version
- ½ tsp granulated garlic
- 2 ounces sharp cheddar cheese finely shredded
- Preheat oven to 400°
- Line a baking sheet with parchment paper.
- Sift almond flour into a medium mixing bowl.
- Sift and add all other dry ingredients to the almond flour. Mix well.
- OPTIONAL: If making the garlic cheddar version, add the granulated garlic.
- In a separate small bowl, blend all wet ingredients.
- Mix wet ingredient mixture into the dry mixture. Stir just until blended.
- OPTIONAL: if making the garlic cheddar version, add the cheese and mix well.
- Let dough rest for about 5 minutes. It will thicken some during this time.
- Drop dough onto parchment paper lined baking sheet, making 8 biscuits.
- Bake in 400° preheated oven for about 15 minutes or until just beginning to brown on top.
Nutrition label is calculated by automated third-party services. The nutritional information provided here is an estimate only, for informational purposes only, and can vary depending on the specific ingredients, preparation and accuracy of the third-party system used for calculations. It is always best practice to confirm the nutritional calculations, especially if nutritional information is critical to your diet plan.
Kim has been living and thriving as a lifestyle controlled Type 2 Diabetic since 2015.
She loves keeping up with current research as well as experimenting in the kitchen to keep her low carb diet interesting and flavorful.
She lives in East Central Wisconsin with her husband and loves to travel whenever possible.