Special Diet - Created Date : 23.9.2019
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Who else does meal prep on Sundays? I can’t be the only one! And, low carb almond flour biscuits make a regular appearance in my prep.
More of you are looking at recipes here at Wholesome Yum on Sunday than any other day of the week. Clearly, many of you were crazy busy in the kitchen yesterday.
I have to say I totally agree with you – Sunday is the best day to cook for the week ahead. Since these paleo biscuits with almond flour have been in my weekly rotation for the past month, I couldn’t wait any longer to share them!
Sunday meal prep has become a comforting routine for me.
My family doesn’t usually have concrete plans in the morning that day, so I ask my daughter if she wants to cook with me. She squeals in delight every time! She loves sitting on the kitchen counter as I do my cooking. I let her turn over measuring cups into a bowl or stir using a big spoon. Cooking is so sweet with your kids!
As cliche as it sounds, it feels like she’s growing up too fast. The time we spend together in the kitchen is just priceless. It feels like moments frozen in time.
Plus, weekdays get so busy for many of us. Having some aspects of meals ready to go in advance is a huge time saver and makes for easy weeknight meals that are still healthy.
After I made these almond flour biscuits for the first time, I wished I’d done it sooner. Not only were they deliciously buttery and satisfying, but having them on hand all week was so convenient!
I brought them to work, served them with dinner, and even incorporated them into snacks. What would you use them for this week?
One of the Most Versatile Almond Flour Recipes
Almond flour biscuits are surprisingly easy to make. And this particular recipe is super versatile!
These keto biscuits come together with only 5 ingredients that you most likely already have on hand. Plus you can make them in less than half an hour and have them ready to eat with your next meal!
(The amounts to use are on the recipe card below, but don’t miss my tips in the post first!)
If you want to make this into strictly paleo biscuits or need to be dairy-free, you can use coconut oil or ghee instead of the butter. You can’t swap out the almond flour for coconut flour, though, as it would be way too dry.
Variations for Low Carb Biscuits with Almond Flour
If you think of these paleo biscuits as a starting point, the sky is the limit. Really, you can get super creative with adding spices to the batter before baking.
Here are a few ideas:
Add some rosemary and garlic to them for a nice savory roll to serve with a salad and filet mignon. Mmm.
Add a sprinkle of parmesan and some Italian seasoning to this low carb biscuit recipe and serve them on the side with your keto chicken parmesan.
Add in some smoked paprika, cayenne pepper, and maybe a little bit of shredded cheddar to your almond flour biscuits to make the perfect accompaniment to an low carb salad.
Want paleo biscuits for breakfast with your morning coffee? Top them with butter and drizzle a bit of low carb maple syrup on top. Soooo good!
These are all savory versions, but I’ll bet you can go sweet, too!
How To Make Almond Flour Biscuits
These almond flour biscuits are super easy to make. All you do is combine your dry ingredients and then add in your beaten egg and melted butter, stirring to mix well. That’s it!
So, so easy! It’s one of the reasons I keep making these low carb biscuits with almond flour again and again. The hardest part of the entire recipe is deciding if you want to make them plain or add some spices to them.
Well, that and waiting the 15 minutes for them to finish baking (there’s that patience part of the recipe coming in again!).
Tips For How To Make Keto Biscuits
Here are a few tips to get the best batch of keto low carb biscuits with almond flour possible:
Use finely ground, blanched almond flour
To get the best texture, you need to use the right almond flour. You’re not going to want to buy almond meal for this recipe, but instead a finely ground, blanched almond flour.
Pack the dough into the cookie scoop
If you forget to pack that cookie scoop well, your dough will crumble as you release it onto the parchment paper. And then you’ll have crumbs instead of a perfect batch of savory paleo biscuits.
Give them room (doesn’t have to be much!)
Unlike those made with wheat flour, low carb biscuits with almond flour don’t spread or rise much. Because of that, an inch is totally enough space to leave between scoops of dough.
Ways To Use Low Carb Biscuits With Almond Flour
I actually have two ways of making these paleo almond flour biscuits. The ingredients and method are the same both ways, but I make them in two different shapes – biscuits as shown, and also a larger, flatter version.
The biscuit shape is perfect to have as a side with soup, salad, or any entree or side dish.
Or you can use the larger, flatter version of these almond flour biscuits as a bun or low carb bread. Just because you’re eating well doesn’t mean you have to give up burgers on buns or sandwiches on bread!
This gluten-free biscuit recipe is fabulous to use for buns when you get to craving a BLT or thick, juicy burger.
You may need to reduce the baking time by a couple of minutes for the flatter ones. Since they are not as thick, they cook a little faster.
How To Store Paleo Biscuits
You can make these low carb biscuits with almond flour ahead of time, if you’d like. They’ll keep for a few days on the counter, or up to a week in the fridge.
You can even make a bulk batch and freeze them if you’d like. Just take them out to thaw and reheat for use. You can warm them up in the microwave or oven right before serving.
The only question is, what are you going to use these paleo biscuits with first? A burger? A roll on the side of your favorite low carb soup? Or perhaps to make a breakfast sandwich?
Video Showing How To Make Paleo Almond Flour Biscuits:
Click or tap on the image below to play the video. It's the easiest way to learn how to make Paleo Almond Flour 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:
Not only were these easy to make, but they taste AMAZING! I tried adding a little italian seasoning and garlic powder to one of them and that was also yummy! I substituted Myokos vegan butter made from cashews and coconut and it was perfect. I will be making these regularly.
I was so excited about these “4 ingredient” biscuits as listed in the post because there was no dairy…until I got to the actual recipe and found ingredient #5, butter. With about 1/6th of the recipe being butter no wonder they get such rave reviews–and I have to agree! But dairy wreaks havoc with my sinuses so I will have to try coconut oil next time…
I am on day 5 of my Keto Diet and I was craving a hearty breakfast biscuit sandwich. This recipe was just what I needed! I prepared them the way I would normal biscuits. Mixed the almond flour, baking powder and salt. Then I added cold butter (which I grated into the flour mix using a cheese grater) and mixed it into the flour until it had a grainy texture (like brown sugar) and would pack together. I then pre-scrambled the egg before adding it. Gently mixed and divided. This left little pockets of butter when cooking that made it perfect for my tastes!
I used a different brand of almond flour and for me this recipe yielded 8 biscuits. So for me, the net carbs were 2 per biscuit!! I topped it with bacon, egg and cheese. It’s perfect and hit the spot for my carb craving!!
One thing I miss since switching to keto is biscuits and gravy. After trying the cream cheese pancakes I decided to try these biscuits. To be honest, I was very skeptical. I followed the instructions with the exception of adding 2tbsp of swerve gles to sweeten them up (because I love sweet biscuits) which I dissolved first in a very small amount of boiling water to better incorporate. I got a total of 9 biscuits but probably because I didn’t have a cookie scoop. I used a spoon so it altered the size (and calories). They turned out heavenly! Next time I will probably use unsalted butter because I did find these salty much like some of the other comments suggested. I used fine sea salt and Kerry gold salted butter. This is going to be a weekend breakfast staple. Thanks so much ??
I love these biscuits and make them every week practically. I have substituted 1/2 cup of hemp seed meal and think it works well. Might be helping them hold together, because I have had no crumbly or dry issues. Thanks so much for this recipe.
Absolutely delicious! My whole family loved these. The first time I made them they were a bit dry for my liking, so I added about 2 tsp of gelatin. The batch with the gelatin held together and were a little more moist. So yummy! Thanks!
Today I made the almond flour biscuits. The recipe said it made 12 I only got ten. Ran the recipe through Carb Manager it came up 7 carbs for 10 it had 5 carbs for 12. The recipe has that they are 2 carbs! They are delicious but way off on the carbs. Why please is that? Thank you so very much!
Hi Roberta, The difference is likely some rounding difference in a certain ingredient, most commonly almond flour. I cannot vouch for or troubleshoot 3rd party apps, but can confirm that the nutrition info on the recipe card is correct – it comes from the USDA Food Database.
These were very easy to make and they came together easily. I didn’t have any issues. It gave me 7 nice size biscuits. My only question would be how to make them sweet? I thought the biscuit itself had a sour twang to it. Would still make again, but would prefer sweet.
Hi Melanie, The size will depend on how big you make them. They shouldn’t be sour at all. Did you by chance use baking soda instead of baking powder? That could be it. If you wanted sweet ones you could use my almond flour cookie recipe and form them into biscuits instead of flat cookies.
Ummm…I can. not. stop. eating these biscuits! AND, my picky boyfriend who does not like gluten or dairy-free baked goods, LOVED THEM. I used Miyokos butter if anyone is interested. I also did not have any issues with the dough holding together, it worked just fine. Thank you so much for this recipe, it could not have been easier or more delicious.
The biscuits were awesome. You have to handle gently so they dont fall apart. I was wondering if you added a small amount of erythritol gum to the recipe if it would stay together more? So far I”ve tried several of your recipes and they all are fantastic. Sure helps with the dieting. Does the 20 carbs a day go for men and women both? Thanks for all your hard work to bring these recipes to all of us
Thank you, Diane! Erythritol is a sweetener, are you thinking xanthan gum? If so, yes, you can add about 1/4 tsp or 1/2 tsp to the dry mixture if you want them to be more chewy or sturdy. I’m glad you like the recipes! You can calculate your macros using the keto macro calculator here. In general carb limits are about the same for men and women, though overall macros can vary, and the amount of carbs that would keep you in ketosis and/or facilitate weight loss will vary from person to person (not necessarily due to gender, but other factors, such as insulin resistance).
Hi Winky, You’d need other modifications to the recipe to make it sweet, because adding too much erythritol would make the dough too dry. I can’t say what ratio to use without testing. If you want to sweeten them, an easier option might be a super concentrated sweetener like pure stevia extract or pure monk fruit extract, because with those you’d only be adding a tiny amount and not affect the consistency.
Is it possible to use this dough for dumplings i.e. chicken and dumplings? Every recipe that I have found for dumplings calls for tapioca starch, But I only want almond flour. Oh and I do love these biscuits.
Made this last night and they were amazing!!!! I added garlic powder, parm cheese, cheddar cheese, and italian seasoning…..and oh my Red Lobster goodness!! They tasted just like the Red Lobster biscuits!! My son could not stopping them! Making more tonight, thank you.
All I can say is that I am in love with this recipe. These biscuits were so delicious I added rosemary and topped them with a splash of Kerry gold butter and WOW! I made them to go with my turkey sausage and gravy and they held up nicely. Thank you so much for posting this recipe I’m gluten intolerant and live a keto lifestyle and this recipe will be a big part of my meals??
We found them too salty too! Might be because we used salted butter (but ingredient list didn’t say otherwise so we went with salted) and added the amount indicated for salt. Next time I’ll just use less salt. They were delicious nonetheless!
These were delicious! I halved the recipe and added garlic salt in place of some of the salt. A little crumbly, but that may have been due to over-cooking since I halved the recipe. Otherwise wonderfully buttery and tasty ??
I’m new-ish to Keto. Quick question for you….everytime I do anything with my Organic Almond flour it ends up being super high in calories – like this one when I re-calculated with my own ingredients. Are there different types of Almond flour that I am missing out on that are way lower in carbs? For example, for only 1 tablespoon mine says that’s 3 carbs!
Hi, I’m want to make these biscuits today but I don’t have any parchment paper! Can I cook them on a silicone muffin pan? Will they stick to the pan and if so, how can I keep them from sticking? Thank you in advance.
I seriously feel like I just cheated on my Keto diet…. these are THAT good! Hot buttered biscuits with a tiny drizzle of sugar-free maple syrup…. It’s gonna be a great day. Thanks for sharing this fab recipe! Can’t wait to try it savory with cheddar and jalapenos.
I was a skeptic because I thought I used these ingredients before for a biscuit before but I was wrong these are as good as you can get in a gluten-free version. Thanks for figuring this super easy/limited ingredient recipe out for us!!
I’ve searched for a dairy free passable biscuit recipe my whole family will eat. Everyone agreed these were two thumbs up. Besides being yummy, being so fast to come together is a big bonus when you have hungry kids! Thank you. I used coconut oil, but next time I am going to try lard!
This recipe looks great! Can’t wait to try them. I was thinking of adding some buttermilk powder to them. I’d like them to have that southern stye biscuit taste. Do you think this will be a good addition? Any thoughts?
Wow, I’m usually a skeptic when it comes to making low carb recipes because I love carbs. These biscuits were amazing and so easy to make! I like mine more savory so I added parmesan cheese, white truffle paste and Trader Joe’s Umami seasoning. Holy moly, I can’t stop eating them!
Hands down, the best low carb bread/biscuit recipe I’ve ever tried. Its so easy to make, and the texture is awesome, so buttery and crumbly! I used 1/2 regular butter and 1/2 garlic butter and the result is HEAVENLY.
I whipped my egg whites first, gives a lighter bread, I think. I whip in the yolks, then the warm, but not melted butter. I added grated cheddar since you mentioned they could fall apart. Perfect accompaniment to our soup!
I love biscuits and had perfected a sweet potato recipe I found on Cooking Light.with the New Year, I’ve decided to cut back on sugar and carbs. Found your recipe online and tried it this morning. I had to hold back from inhaling three. They were delicious and low in carbs and sugar… a win-win! Thanks
I made this mistake and I have no idea how! I was like wow what a horrible aftertaste what is that?!? LOL I will try again once I go back to the store. All the reviews are great, but so glad I saw this or never would have figured it out!
Thanks for the recipe! But please stop calling ghee “dairy free.” It still comes from cow milk and still makes me just as sick. Calling ghee dairy free confuses people and results in some people accidentally consuming dairy.
Hi Claudia, I hope you like the recipe. I listed both ghee and coconut oil as options for people who have dairy issues. On the recipe card, there isn’t space to write a lengthy explanation about ghee and dairy, and as stated in my site terms, ultimately it’s the responsibility of each person to know their own dietary needs. Many people who have issues with dairy are able to tolerate ghee, since most of the commonly problematic proteins are removed during the clarifying process. Of course this isn’t enough for everyone, and if it isn’t for you, coconut oil is also given as an option. I absolutely support doing what is best for you!
I absolutely love these..added a sprinkling of Italian herb,parmesan and cayenne pepper on the too before baking oh and cheddar cheese in the mix. I love them,thank you so much..these will be my go to biscuits or scones as we call them.
I just made these and they are really delicious. I found out two years ago that I have a gluten allergy and finally got around to baking a bread product that is GF. I had one with butter and jam – delicious. Because I wasn’t sure how they would turn out, I fixed half of the recipe and clicked on metric and weighed everything out. In the future I will experiment because I would like to add shredded cheddar cheese and perhaps finely chopped veggies, like spinach to add a variety to my weekly menu.
These are so good! We have a local gluten free biscuit place. Now I’ve gotten this craving for biscuits, and I was using a recipe that called for sour cream, but they were turning out just like baked dough. These are much more like regular biscuits. I did add a bit of tapioca flour, and next time I might add a bit of ground coconut, but the ground almonds work! I also added a small spoonful of honey and a pinch of salt. Thank you so much.
I just made these and they turned out extremely dry. I even had my spouse read the recipe to make sure I didnt miss anything. I ended up adding an extra egg, another 1/4cup of butter and 3tbsp of water. They baked nice and stayed together good but they tasted really dry & crumbly. Any suggestions?
Made these on the weekend as I am doing Keto. OMG! They are fantastic and super easy to make. Thanks so much for the fantastic recipe. Passed it along to a few people who are also doing Keto and they also agreed. Just like the real thing. Will be making a batch every Saturday.
Excellent! and very easy to make. I put everything in the food processor. I used half almond flour half arrow root flour. I didn’t have gluten free baking powder so I added equal amount of baking soda. I used raw butter solid. Turned out great texture and flavor were great. Will be making more. Thanks!
OMG!! How can something so easy be so good! I used unblanched almond flour and the still came out great. I did some plain, a few with rosemary, a few with rosemary and cheddar move out the way cheddar bay! I scrambled up some eggs and veggies.. voilá breakfast for dinner in no time
Almost gave 4 stars bc of the overwhelming almond flavor but realized that’s exactly what this recipe is so in reality they came out perfect for almond flour biscuits. Really nice texture, might add some cheddar next time to cut the almond flavor. I used melted ghee instead of coconut oil!
my husband and I have been doing keto for about six weeks. I am loving it. but today I really craved pasta or rice or some kind of comfort food. so I decided to make these biscuits. and wow! they really did the trick! my husband loved them. we each had two….splurged a bit. but I will be making these often. and I am anxious to try some of your other recipes. thank you!!!
I tried this with half the measurments to test it out and it went horribly wrong. I love cooking and spend some time every single day reading/watching recipes, but I’m terrible at it.. and this makes me depressed ??
Sorry to hear you had issues with it. I’m happy to help, but it’s hard to say what went wrong without more information. Did you watch the video? Did you use all the same ingredients? At what point did it start to look different?
I halved it and it turned out perfectly. I used a smallish egg because I wanted a drier biscuit texture. Also with quick breads (biscuits, pancakes, muffins) you only want to stir about 20 times, perhaps even fewer. It’s okay if you still see some flour in the batter. If you overmix the batter gets too heavy. When using almond flour in recipes, I grind my own almonds in a coffee grinder (although I just killed mine and had to use the food processor this morning). I find storebought almond flour is ground too fine and if I grind it myself, it gives a better texture. Same with ground coconut vs. coconut flour.
This is the PERFECT recipe!! Super easy, speedy quick, & amazingly versatile! I’ve made it with bacon grease and coconut oil when I was out of butter, and both turned out perfect! Throw in some savory seasonings, or make them with coconut oil & add a little stevia or monk fruit sweetener and a dash of vanilla, and then flatten them out and you have cookies!
What a great idea about converting to a cookie recipe! Made these biscuits as directed except for the time. They turned out delicious!! I ended up adding 5 minutes to the time. May be my oven but at 15 minutes they still had moist batter inside. I added fresh rosemary and grated garlic. I also used Ghee since I’m dairy intolerant and I have no issues with ghee. I like the buttery flavor so I opted for that instead of coconut oil this time. I used my tsp measuring spoon with a heaping dollop of dough and the size was perfect. Going to use this to make focaccia bread too. Funny, but I LOVE almond flour and use it to bread fish/chicken etc. Thank you for a great recipe. I’ve been very disappointed with bread recipes I’ve been trying. I’m GF, DF & Keto. I’m looking forward to trying some of your other recipes
My sister made them for me this morning. They were great and tasted great. My only issue was they were very crumbly. I couldn’t slice it open like a regular biscuit to fill with eggs and bacon or jam. Any suggestions on how to fix this problem?
My sister & I are both keto and this recipe is a quick & easy STAPLE in our diets!!! We chat weekly about how we just prepped another batch in our kitchens. It goes with EVERYTHING! Thanks for throwing this recipe up there. Now if only there was a way to make butter biscuits using my big bag of coconut flour that’s sitting in my pantry haha…. that mystery is yet to be solved.
Hi I’m trying so hard to find a good biscuit recipe and I did find this one and made some yesterday but I don’t have almond flour I used tapioca flour and they are hard and not very tasty. I found them bitter But I’m having a hard time finding almond flour. So is there away that I can make these with better luck with tapioca flour? I do also have arrowroot flour and brown rice flour, all of them gluten free. I’m really trying to find something that I can make a hamburger bun. I would love to have a hamburger. One of the only things I can have. Or would brown rice flour work and taste good?? Please if you can help me at all I sure would appreciate it.
Any recipes I would appreciate I can’t have yeast or sugar and dairy I wish some one could come up with a substitute for cheese that tastes like cheese at least close to it.
Hi Janet, Tapioca and almond flour are very, very different, so I would never recommend swapping one for the other. I wouldn’t expect this recipe to turn out well if using tapioca. What are your goals for these biscuits? Paleo, gluten-free, low carb, keto, or some combination of these? Arrowroot, tapioca and brown rice flour would all be unsuitable for low carb or keto, but are fine for gluten-free diets. Arrowroot and tapioca would also be paleo, but rice flour would not be. I haven’t tested this recipe with any of those flours, but I’m sure it would need other modifications to make it work. Sorry. I hope you’ll get the chance to try this recipe with the almond flour – I think it’s really delicious!
Hi Lori, It’s hard to say what happened without being in the kitchen with you. They shouldn’t be gritty with finely ground almond flour. The one I used is linked on the recipe card. Did you check the video to see if yours went differently at some point?
Hi, I have been looking for a recipe just like this where I can add a little cheese without the heavy cream or cream cheese other Keto recipes have. My question is, I do not have a cookie scoop. Suggestions on what to use instead? Maybe a 1/4 measuring cup? Thank you.
I have a few questions for you. I’ll put them at the bottom. I’ve made these before, and they were delicious, but I was wondering if could make some changes. 1. Could I substitute a blend of nut flours that includes coconut? Would I need to add extra liquid to account for the coconut flour? Could I add a little more butter or a few tbsp of almond milk? 2. If I want to double these in size, say 2 tbsp instead of 1, how much longer would I need to bake them? Can I bake them without flattening them or do you think they will fall apart?
Hi Rebecca, I’m so glad you liked the biscuits when you made them! Regarding your questions: 1. I don’t recommend substituting a blend containing coconut flour due to the absorbency, like you said. You can definitely try, but yes, you’d need extra wet ingredients to account for it. Without testing or knowing the ratio in the blend, it’s hard to know what else to add and how much. 2. I haven’t done the larger size, but you can definitely make them bigger and bake them for longer. You don’t have to flatten them, but the thicker they are, the longer they’ll take to bake through inside. If they start to brown on top before they are done inside, you’ll need to tent the top with foil to prevent burning (or use lower oven temperature to begin with, with longer baking time).
Thanks for the reply. I found a conversion table. I might see what a difference subbing in a few tbsp of coconut flour might do to change the consistency. There’s probably a table for how much extra liquid it needs as well. Either way, I’ll probably still use this recipe. I had to put in some coconut oil last time when I ran out of butter, so I wonder if that changed anything.
There are some conversions, but it’s almost always recipe specific and requires some experimentation. Hope you find a way that works for you!
October 6, 2018
So, I thought I would update. I substituted 1/4 cup of coconut flour blended with arrowroot and an extra egg for the almond flour. It ended up being more moist, so I didn’t have to pack it together. I used all butter this time, and I made them bigger. I cooked them for 25 minutes and they turned out pretty moist. I think they expanded a bit, maybe because of the arrowroot. I didn’t notice much of a flavor difference. Thanks for the help.
I made these yesterday. They are great for me! I divided the batch in half and added cheese to one half and a very little bit of sweetener and cinnamon to the other. Both are so good. I’m so glad I found this. Recipies like this helps me keep the low carb lifestyle and the weight loss going.
This was amazing! I just made these this afternoon when I got home. I halved the recipe and used a little less salt since I was not sure if I would use these biscuits for sweet or savory. I ended up trying one of the biscuits with the Pumpkin Butter from Trader Joe’s. SO GOOD! Thanks for the recipe!
Can we bake it like PITA bread, at least as flat? We sure appreciate the wealth of information. Being in the hospital 8 days, it was alarming to observe the spikes of my sugar. Just discovered you & hoping to follow you. Thank you. Diabetic
Wow! These are fantastic! They taste better than regular, unhealthy biscuits. These bread recipes are making my life so much better and easier being on Keto. I was going to put butter on them out of the oven, but I didn’t need to because they already tasted buttery. These will definitely be on my go to list for recipes. I plan on freezing some so they keep longer.
These were so good & easy & perfect! We’re starting low carb lifestyle, but not dairy free so I added a 1/4 cup shredded cheddar. First time using almond flour so the almond flavor was a little strong for the kids (but perfect for me!). I made 13 good sized biscuits (cutting the carbs down to 1.35 a biscuit per my brand choice and calculations) to pair with a no bean chilli (9g net carbs). Overall, dinner was a major hit tonight – thank you! I wasnt sure how I could pull off chili without cornbread in this household!
Hi Ginger, I haven’t tried freezing it. I wouldn’t recommend refrigerating because the baking powder reacts right away and they won’t rise at all if you bake them later. It’s better to just bake them and you can store them in the fridge or freezer, then reheat.
But I think it’s too much baking powder. Still I cannot eat it, it’s one of the worst experiences I ever had with something I cooked. It felt like brushing my teeth, it turned out bitter and my tongue got very irritated, it took about an hour to regain my senses.
I have used organic baking soda and I have used it extensively until now, so the only problem I see is the quantity. Maybe the calculation in grams was not correct? I used grams.
Hi Diana, The problem was the baking soda! It is NOT the same as baking powder. ?? Using baking soda would definitely make these taste bitter and just like you described. Hope you’ll try the recipe with baking powder next time!
Biscuits were good! I just started Keto a week ago, am loving how I feel so far. Less brain fog and after I got through the conversion to burning fat in the beginning, I have more energy!! I added shredded sharp cheddar and a little garlic powder in about half of these, those are good too. The recipe is a keeper. Thanks!
My husband and daughter LOVED this. Sadly, I did not. And I wanted to so much! Almond flour has a strong, distinct flavor (to me) and so that’s all I could taste. An almond flour-flavored biscuit. Still rated a 5 because they easily made 12 biscuits for me and the consistency was great. Will make again for family!
Hi Linda, I’m glad your family liked them, and sorry to hear that you didn’t. Did you by chance use almond meal instead of finely ground, blanched almond flour? That is a lot more almond-y than the finely ground, blanched kind. Otherwise, hope you’ll find another recipe you like better! There are lots of other bread recipes in the recipe index.
Delicious! I enjoyed one plain then spread a bit of strawberry jam on one for my husband and he loved it. He said they were good but a bit salty. Could I cut the salt done to 1/4 tsp and get the same consistency? Thank you!
Thank you, Missy! I’m glad you and your husband liked them. The salt amount is for a savory/salty biscuit, so you can definitely reduce it if you want to have them with something sweet, like jam. The consistency won’t change if you reduce the salt, since it’s such a small amount compared to the rest of the ingredients to begin with.
Has anyone had any luck with using any type of egg substitute? I seem to have light egg allergies so I’m trying to avoid eggs but I’ve used this recipe before and loved it with eggs. I would love to find a way to use this recipe with an egg substitute .
Hi Rebecca, Sorry that they were not what you expected. It’s hard to say what went wrong without being in the kitchen with you or hearing specifics. Check the video on the recipe card – did one of your steps look different? This is also a “basic” recipe that can easily be modified to add herbs or spices for different flavors.
Hi Teresa, You are absolutely right. I offer both ghee and coconut oil as options depending on dietary needs. Some people who are lactose-intolerant are able to tolerate ghee since the milk proteins are removed. Others are not, and they can use coconut oil. Feel free to use what works for you!
Hi Holly, My nutrition info comes straight from the USDA Food Database, which is more reliable than online calculators that can have submissions from anyone. It will vary a bit based on the brand you have, but not quite by that much. Most likely one of the ingredients had the incorrect amounts listed. You can check the nutrition info I use for individual ingredients in my low carb food list, which has data from the USDA.
These biscuits are truly delicious. My family LOVE them. I make them with salted butter, so they are actually only 4 ingredients! I also experimented and added 1/2 cup grated old cheddar cheese to the batter. Oh my goodness, sooo yummy! Thank you so much for this life-changing recipe!
Done this recipe with whole almonds I blended and butter Delicious The got a bag of organic blanched almond fine flour and used coconut butter totally different but Delicious Thank you so much for this easy and addicting recipe
Hi there, Sorry they didn’t do what you expected! Low carb flours don’t rise as much as wheat does, these are more of a dense biscuit that rises just a little. If they were like a cookie, they were probably flattened too much to begin with. I hope you still liked the taste!
Well…WOW!!!! The biggest challenge I have had woth reducing carbs and sugar in my house has been bread and cake. This recipie is super easy and turned out amazing!!!! You are my new guru!!! Thank you so much!!!!
Made these in several varieties and they were all great! I’ve made them : as written, sub coconut oil for butter for a dairy free version, sub flax egg and coconut oil for a vegan version (my husband was SO happy for a keto-vegan biscuit!!). I’ve also done them with both almond flour and almond meal, and added cinnamon to partial batches of each kind for a no-sugar “sweet” treat. Thanks for such a versatile and delicious recipe!
So, we tried this recipe. After following the instructions and quantities of the ingredients explicitly, the mixing bowl was not hardly damp and the mixed ingredients were still powdery with no chance of sticking together to make a biscuit. We added some water to help it stick together and the results were a “rubbery” biscuit after baking. Not in the least bit “buttery” as the recipe states. Any advice?
Hi Jerry, Sorry you had issues with the recipe. One of the amounts or ingredients must have been different, because I’ve made these dozens of times and the dough is never powdery. I would double check the amounts and ingredients. Did you by chance use coconut flour instead of almond? That would definitely make them dry and not workable. I wouldn’t recommend adding water and can’t vouch for the results if adding that.
I’ve made this a few times. What I’ve learned is,they crumble very easily. I found a solution. I flatten them to use as a slice of bread. Cool off and store in fridge. The next day I fry in a pan of butter. It keeps them together and taste even better. I add garlic powder or other herbs to enhance the taste when I prepare them. So satisfying. Makes Keto diet easier.
I had a MAJOR blonde moment and forgot to add the eggs. This recipe actually has 5 ingredients, including the salt. Oops! I popped them in the oven and knew something was off. Oh well! I still used the crumbly “biscuit” as a crumb topping on my soup, but I can’t wait to make these (with egg) again!
Have you tried to make these with coconut oil? It says it can be substituted for the butter. I tried tonight and the dough was so crumbly I couldn’t mash them together to make a ball. I added some water and that helped, and they tasted GREAT, but they were still dense and crumbly. Suggestions? Did I do something wrong?
Hi Hillary, Yes, I have made them with coconut oil. Sorry you had trouble with it. It needs to be measured solid before melting, so maybe that was the issue? It’s fine to add a little bit more oil if you need to, but it’s normal for the dough to be fairly dry. They do come out dense like biscuits. Are you looking for a more fluffy bread? If so, this keto bread recipe might be better.
I’m fairly new to paleo-low-carb-keto-type eating, and I’ve been craving bread and sweets with my meals. Tonight, I made these biscuits (my first almond flour venture!) and they filled that gap. Thanks for the awesome recipe! Can’t wait to try some more baking!
I mixed my ingredients in a mug with garlic powder and oregano, did it in the microwave like almost instant keto bread and they were wonderful. I love bread, its one of my weaknesses but these are my new healthy choice, I sliced my mini bread and put avocado and smoked salmon, delicious lunch. Next time capers are gong in the bread.
Good morning! I made these biscuits for breakfast and added 1 tsp of vanilla extract and 1 tbsp of swerve, to make them more compatible with coffee for my husband. I served them with butter while they were still warm. They turned out great! Thanks so much for your recipes and wholesomeyum.com!
Hi Brooke, I agree they are a little crumbly. As pictured, I usually eat them plain alongside something, like soup or salad. If you want to make a sandwich, I would just make them flattened to begin with rather than trying to cut them in half. I do this a lot as well and use them for sandwiches that way. Otherwise the process would be the same, but if you flatten them you’d need to reduce the baking time by a few minutes.
Excellent! I added about a tbsp of applesauce unsweetened. These are amazing! I had been very ill with a stomach infection and haven’t been on solid food for weeks, so I had made an almond flatbread but it was extremely dry. Not being sure if these would be or not, I added the applesauce. I adore this recipe. So quick and easy with little baking time. Wow! Thank you for sharing!
OMG, so good! I used Lawry’s Garlic Salt instead of sea salt, and added some cheddar cheese! They are just as good as Red Lobster’s Cheddar Biscuits. And like you said, so easy! Thanks so much for sharing this awesome recipe!
Tonight I was looking for a quick easy recipe for biscuits to go with a Mexican chicken recipe that I threw together, when I found these. The biscuits are awesome! Thank you so very much for sharing this recipe. Can’t wait to check out the rest of your site ??
Hi Carolyn, Butter is one of those things that is up for debate in paleo circles. Many people do include it in a paleo diet, but you can also use ghee or coconut oil in this recipe if you want to. I prefer the flavor of butter or ghee, but coconut oil works, too. The texture is about the same either way. The flavor is a little different with coconut oil, but still good.
Hi Sally, I haven’t tried that. What is your goal with adding the sour cream? I’m sure you could. You’d probably need to replace some of the butter with sour cream in the same amount, to maintain consistency.
I have added sour cream to them and they have less delicate structure (think cornbread) which is better for dunking or serving with a sauce. I have made these a multitude of ways:
* with cinnamon sugar and a bit of vanilla bean along with honey butter (you could theoretically use maple syrup but that has way too much sugar for me so I haven’t tried it )
* also with garlic, a bit of parmesasan cheese (NOT the junk from a green can) and some Italian seasonings
*a healthy bit of fresh black pepper and then lightly pressed in a panini maker and smothered with sausage gravy * a base for a grilled peach and a dollop of whipped cream and a drizzle of honey *mixed with Splenda then seated in a puddle of sauce that I spiked with framboise and diced real cherries and then topped with whipped ricotta mixed with honey <—- awesome! *I added coconut milk and some flakes to the batter with coconut cream which were great alone but then I whipped the leftover coconut cream to put on top with some blueberries. Amazing.
I had a couple of coconuts biscuits left over so I cubed and toasted them, mixed them with chopped pecans, walnuts and hazelnuts to make a little granola-like topping for a chocolate mousse made with ricotta and cocoa. Paleo purists could use it on an almond milk-based ice cream. The difference in texture is nice.
I followed the recipe. I measured the butter while solid and then melted it. It turned out looking like the picture shown above. However, the biscuits taste more like dry cornbread than a biscuit. I made it a second time and added 2 tbsp of almond milk. The milk made the biscuit a bit softer, but it still tasted like cornbread. Although this recipe was really easy to put together, I don’t think I will be making this again.
These came out wonderful. I used them for strawberry shortcake. Broke up a biscuit in a bowl, added sliced fresh strawberries and put a little whipped, heavy cream on top. Nice to feel like you are having a treat but keeping the carbs low.
Hi Renae, A label like that usually means it’s almond meal, which is less finely ground than almond flour and typically not blanched. Putting it in a food processor would help (but be careful not to overprocess or you’ll end up with almond butter). Either way, the biscuits do work with almond meal, but the texture is a bit different.
Hi Sarah, I’m in the United States. Here, biscuits are more like a soft, buttery bread. The texture is a little similar to a scone, but they are savory, not sweet. They make a good accompaniment to a meal, or if you make a flattened version of these biscuits, you can use them as sandwich bread as well.
Hi Julie, Almond flour is finely milled and blanched – it shouldn’t be brown. Did you by chance use almond meal instead? That would explain the darker color. It might also work, but the appearance and texture would definitely be different. In general, I’d recommend almond flour over almond meal for this recipe.
Hi Sharon, I haven’t tried it, but flax eggs might work. Stir together 2 tablespoons of flax seed meal with 6 tablespoons water, and refrigerate for 15 minutes. Then you should be able to use the mixture to replace the 2 eggs in the recipe. Let me know if it works!
I’d like to make these sweet- with swerve. How much would you suggest?
Maya | Wholesome Yum
June 24, 2018
Hi Chris, The amount of Swerve required to make them sweet would likely make the dough too dry. You can try but I haven’t tested so not sure how it would turn out. I have a recipe for shortbread cookies with similar ingredients that you might want to try.
What Designers Can Try From Martha Stewart?
Like every housewife, Martha Stewart, a long-time developer of experience, can teach a few things to UX practitioners to bring back users for more.
You can compare the experience of spending time with people living in their homes to experience a brand. When you enter the home of a truly wonderful host, you are faced with a number of carefully designed options designed to give you a positive experience. In other words: you are experiencing the ın brand ”of that household.
Pleasant tastes, ambience and lighting, welcoming cuddles and talking, the best hosts are planning every experience that their guests will experience, taking into account all their senses and emotional reactions. Like every brand, good hosts want their guests to come back for more.
Although some houses have played a role in persuading people to carefully consider their guests' multi-sensual needs while Martha Stewart, Candice Olson, and Jonathan Adler had such personalities, many homeowners have done this in multiple points of contact for generations. In many ways, we can say that homeowners are original experience designers.
Like every good host, brands also want consumers to enjoy the experience of their products. However, very often, they do not understand the spectrum of the multi-sensory needs of their customers and thus fall behind the expectations of the meeting.
Brands, Martha, Candice and Jonathan, by considering the three important principles, including the best daily hosts, brands can design meaningful, multi-sensory experiences and establish long-term relationships with customers.