Special Diet - Created Date : 21.9.2019
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One of my favorite tricks in meal planning is to make a batch of something in advance and then throw it into meals throughout the week. Garlic Parmesan keto biscuits and almond flour biscuits are staples that I’ve started making more often recently.
Having them on hand means that meals and snacks don’t require making multiple things from scratch at that time. Who has that kind of time for every meal?!
Instead, I make a main entree or side dish on the spot, and supplement with leftovers from the freezer or a staple for the week that was made over the weekend. Sometimes, a simple gluten-free biscuits recipe is just the thing to round out a meal.
Biscuits (albeit not gluten-free biscuits!) were actually one of the first recipes I learned to make from the internet. I was twelve years old and would make them after school. Back then, they were filled with white flour, and after finding out how nutritionally worthless they were, I avoided biscuits for years altogether.
Fortunately, the garlic Parmesan keto biscuits I make now are much healthier, even though I still only make them occasionally. I actually think they taste better, too.
How To Make Keto Biscuits With Good Texture
You might notice that this keto biscuits recipe contains two types of flour – almond flour and coconut flour. Why? Because combining them often creates a better texture than one of them alone.
The texture of these gluten-free biscuits is buttery and a little crumbly, which I think is awesome. If you prefer a slightly chewier biscuit, try adding 1/4 to 1/2 teaspoon xanthan gum to the dry ingredients.
If you have an almond allergy, you could try replacing it with sunflower seed flour or sesame seed flour. The flavor will be a little different, but the garlic and parmesan will cover it up pretty well.
Unfortunately coconut flour cannot be replaced in this recipe, so if you need to skip it, make the regular almond flour biscuits mentioned above.
Here is what the biscuits look like right before going in the oven:
And when they are done:
Go ahead and enjoy them while they are still warm!
Options For Fat In Keto Biscuits
These particular gluten-free biscuits with garlic and parmesan have coconut oil to create just the right delicate texture with added healthy benefits. If you are sensitive to the taste of it, don’t have it, or prefer not to use it for some other reason, you can easily use another type of fat.
The types of fat that work best in this recipe are solid at room temperature, just like coconut oil. Good substitutes are butter or ghee. You can use them in the same amounts.
It’s not recommended to use an oil that is liquid at room temperature, because this will change the dough too much.
What To Serve With Gluten-Free Biscuits
Gluten-free biscuits are not typically part of my repertoire, but when I first made these over the holidays, I knew I’d be making them again. They make a wonderful addition to any light lunch or dinner, holiday table, or even picnic basket.
Mix dry ingredients together in a large bowl. Stir in wet ingredients. Let the mixture sit for a couple of minutes to thicken.
Scoop tablespoonfuls of the dough onto the lined baking sheet and form into rounded biscuit shapes (flatten slightly). A large cookie scoop makes this process faster, but you can use your hands too. Dust with additional parmesan cheese on top. Bake 15 to 20 minutes, until firm and golden. Cool on the baking sheet.
Video Showing How To Make Keto Biscuits:
Click or tap on the image below to play the video. It's the easiest way to learn how to make Keto Biscuits!
NUTRITION INFORMATION PER SERVING
Amount per serving. Serving size in recipe notes above.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
So, I’m not a bread girl. Never really have been. But. There are just some times where something bread-ish pairs up well (usually occurring when I’m hosting). I’ve been gluten-free for more than 5 years now and my young son is, too. Last night I had my 89 yr old neighbor over for dinner (he’s also a veteran) and not only did I make the creamy tomato soup from this website (absurdly delicious!) but I wanted a biscuit to go with the soup. So, I made these. I was very pleasantly surprised that they used simple ingredients, were easy to put together (mix all in one bowl? I’m in!), and on top of it all, tasted fantastic! I will be making these for holiday gatherings and whenever we need a biscuit fix. Oh, I used butter instead of coconut oil, and I topped mine with homemade hot pepper jelly. Thanks so much for sharing!!
I just made these tonight and am very impressed! They were light and fluffy, and did not taste eggy at all! I used melted butter and Italian seasoning instead of dried parsley. I made 12 out of the batter and even though my tastebuds wanted to eat more than one, my stomach was too full! Thanks for this great recipe. It will be in my rotation!
I followed your recipe to the T and all I got out of it was 12 Biscuits. Unless you were meaning the extra small scoop. I used the cookie scoop and yep! Just 12. They are in the oven now. I hope they turn out.
Made these today and added some cheddar cheese and old bay seasoning. Awesome! These would be perfect for sliders too. Just slice in half. So many possibilities with this recipe. No eggy taste either. Will be my go to for bread in my Keto diet! Thank you, thank you!
Hi Eve, I don’t use it in this recipe but erythritol is a naturally occurring sweetener with sugar alcohols that doesn’t get absorbed like other sugars do so I don’t count those as carbs in my recipes. You can find more information in my Sweeteners Guide. The almond and coconut flour used in this recipe totals as 1 1/3 cups but that is split in between 24 biscuits bringing the carb count per biscuit down to 3g total carbs and 2g net carbs per biscuit. Hope this helps!
Thank you so much for this recipe. I have made the above as written, using butter. Also tried it with cheddar. Both are great. Don’t recommend using almond meal / flour combo (I was out of town and that’s all I could find in the store)… they get pretty dense, but still not bad. Thank you again!
These are sooo good, Maya! I just made them and awesome! I coincidentally made keto meatballs also and these biscuits are firm enough to use them as a bun for meatball sliders. I can’t wait for lunch tomorrow! I followed the recipe exactly except I added some oregano also. At the end, I turned the broiler on and brushed them with butter and topped them with more fresh grated parm. They got that golden color on top perfectly!
Hi Kathie, Unfortunately coconut flour alone won’t work the same way, since it absorbs a lot more moisture and also has a different texture after baking. It would need a different recipe. I hope you’ll get to try it with almond flour sometime. Also, just a note for anyone looking to replace the almond flour due to almond allergies – you can replace the almond flour with sunflower seed flour instead.
Hi Sandy, The recipe may be able to be tweaked to omit the coconut flour, but you’d need to reduce the amount of eggs and coconut oil to compensate. I haven’t tried it, so don’t have exact amounts for you – sorry.
I do have another low carb biscuit recipe coming up without coconut flour, so if you sign up for the email list, you’ll be notified when that’s posted.
Otherwise, I do want to note that I can’t detect the coconut flavor in this recipe as-is, since the amount is small, and the parmesan and garlic have a much stronger flavor.
I just made these and they are wonderful. I used butter which I am glad about as they seem to taste more savoury rather than the sweetness of the coconut oil. Thanks so much for the recipe. I am going to try and freeze a few and see how they go as these will be great to take to work as a snack.
Just made this again, and used flax/water because I didn’t have enough eggs. I calculated the amount of water incorrectly, so I had to keep baking them to get them done. As result, the edges were very crispy, and I thought “these would make good crackers.” Then I had another thought, “this would make a great pizza crust. ” So I made the dough, using 1T flax seed and 2 1/2 T of water per egg. It made the perfect crust! It was a little sweet, so I may use butter instead of coconut oil next time.
These are absolutely delicious and a wonderful alternative to the traditional flour biscuits. I used only a bit of garlic powder rather than fresh garlic and added a couple pinches of Himalayan sea salt. I’ll try some variations such as adding grated cheddar and Italian herbs next time. Yummy!
These are really good! I made a couple of substitutions, because I didn’t have coconut oil or parsley. I used butter and basil instead. I was not initially a fan of coconut and almond flour, but I’m getting used to them.
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