The Best Low Carb Keto Biscuits Recipe (6 ingredients)

Low Carb Keto Biscuits

Hey sis, have you ever tried low carb Keto Biscuits? Well, today, I want to share a new recipe that has been a hit in our home. You know it’s good when you catch your hubby sneaking a biscuit in for a snack. This low carb biscuit recipe is really quick and easy! You’ll be able to whip up a batch in 30 minutes from prep to bake time.

You’re probably wondering what makes this biscuit low carb. Well, it’s made from almond flour, which is a low carb alternative to regular all-purpose or wheat flour. According to Carbcounter.net, there are approximately 13-17 grams of carbs in a buttermilk biscuit. Biscuits made with almond flour, however, contain between 1-3 grams of carbs. For this recipe, each biscuit is 2 net grams of carbs.  Almond flour, when baked, gives the consistency of a biscuit. The taste is so close to regular all-purpose flour that you’ll be second-guessing yourself. If you follow the steps I provide below, you’ll enjoy 10 sweet, fluffy golden biscuits.

Are you a biscuit lover?

I’ve always loved biscuits. They are perfect to eat for breakfast, lunch, and dinner. But being on a Keto diet, I’ve had to curb my craving for biscuits. However, I struggled to find an alternative. I was so elated when I discovered a low carb keto substitution for biscuits. I will admit I was very skeptical. So skeptical that I let my husband try it first. LOL! I read so many reviews and saw so many tasty images of almond flour biscuits, but I just couldn’t fathom the taste being anywhere near to my usually homemade flour-filled biscuits. Oh, boy, was I wrong!

Prep for Low Carb Keto Biscuits

What I love most about the low carb Keto Biscuit recipe is that just a few things are needed to prep your biscuits. If you’re not a baker, you’ll love that this recipe is easy to bake without any fancy techniques. To get started, you’ll simply need a mixing bowl, a whisk, an ice cream scooper, and a baking sheet pan. For quicker prep, you can use a mixer, like a Kitchenaid mixer. And if you don’t have an ice cream scooper, you can use a large spoon. Once you’ve gathered your supplies, you are all set to set start mixing your ingredients. Be sure to preheat your oven to 375 while you prep!

Ingredients

1 1/2 cup Almond Flour

For this recipe, I tried several almond Flour brands. Almond flour has a slightly nutty taste and depending on the brand used and what you’re baking you may want to use a particular flour or biscuit mix. But, by far, Bob’s Red Mill Super Fine Almond Flour gives the best outcome. I have also tried a few keto-friendly biscuit mixes and love the NuTrail Keto Biscuit mix found on Amazon. I prefer to use either of the two brands because their taste and outcome are closest to a regular whole-flour biscuit.

1/2 cup Fresh or Frozen Strawberries

So, my secret ingredient to the sweetness of this biscuit is the strawberries. My kids and I are huge strawberry lovers, and adding this surprise to the biscuit mix has been a hit. I have used both fresh and frozen strawberries and found that the frozen strawberries hold better when mixed with the cream cheese. For a creamier consistency, fresh strawberries work best. Feel free to go without it or replace it with a fruit of your choice, like blueberries.

1/4 cup Erythritol or Preferred Sugar Substitute*

I know you were probably wondering what made these delicious, sweet, and low carb. Well, for this recipe I have tried several sweeteners and sugar substitutes. The best options are baking sweeteners such as Erythritol. For this recipe, I utilized Pure Cane, an all-natural, no-calorie baking sweetener. Tip: A little goes a long way, so don’t feel tempted to add more than needed, and feel free to add less to your liking.

2 Eggs Large

This recipe does call for two large eggs, but if you’re not an egg eater, feel free to use an egg replacement like condensed milk, buttermilk, yogurt, or any egg substitute.

1/2 cup Heavy whipping cream

1/2 cup of whipping cream is used to help with the cream cheese and strawberry mixture. Tip: As you mix, slowly add cream to loosen the cream cheese. The goal is to have a creamy custard-like mixture that can be easily whipped. The other half cup of water is used sparingly for the almond flour and egg mixture.

1/2 cup Cream Cheese (Plain)

Cream cheese is another secret ingredient that’s low carb and keto-friendly. In this recipe, the cream cheese mixture helps to create the soft fluffiness of the biscuit.

Instructions

Now that you have all your ingredients. Let’s get to baking. Here’s a step by step instructions

• Preheat oven to 375° F
• Mix cream cheese and strawberries in a mixing bowl with 1/2 cup of heavy whipping cream, forming a creamy custard.
• Add almond flour and two eggs to the mixing bowl.
• Mix to form a dough, adding Heavy whipping cream as you mix.
• Scoop biscuit dough using an ice cream scooper and place it onto a baking sheet
• Bake for 13-15 minutes. Biscuits should be a light golden color on the outside.
• Allow to cool for 5 minutes before serving
• Enjoy!

Perfect Pairings with Low Carb Keto Biscuits

I love serving these biscuits for breakfast for my little ones with a side of eggs and two sausage links. It also pairs well with a side of yogurt and strawberries, just like a strawberry shortcake. So far, those two pairings have been a hit! However, no matter the setting or the menu this recipe will make the perfect side dish. Enjoy!

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