This Low Carb Biscuits Recipe is a tender and buttery recipe, which is made with superfine almond flour and sour cream. It’s the perfect grain-free bread alternative, ready in about 20 minutes.
Low Carb Biscuits Recipe Ingredients
- 1 large egg
- ¼ cup sour cream
- ¼ teaspoon sea salt (use just a pinch if serving with sweet toppings)
- 1 cup superfine almond flour (about 4 ounces)
- 2 teaspoons baking powder (fresh; gluten-free if needed)
How To Make Low Carb Biscuits Recipe
- Preheat and Prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Whisk Wet Ingredients: In a medium bowl, whisk together the egg, sour cream, and sea salt until smooth and well combined.
- Mix in Dry Ingredients: Using a rubber spatula, mix in the almond flour followed by the baking powder. Stir until a uniform dough forms.
- Check Consistency: The batter should be thick and sticky. If it looks too runny or thin, add an extra ½ ounce (2 tablespoons) of almond flour. The dough needs to be thick enough to hold its shape on the pan without spreading before baking.
- Scoop: Using a 2-tablespoon cookie scoop, place six mounds of the batter onto the prepared baking sheet, spacing them about 2 inches apart. Do not flatten the mounds; let them stay high so they bake into fluffy biscuits.
- Bake: Bake for 15-17 minutes, until the tops are golden brown and firm to the touch. Watch closely so the almond flour doesn’t burn.
- Serve: Serve warm.
Recipe Tips
- Almond Flour Choice: It is best to use “Super-Fine” almond flour (like Bob’s Red Mill) rather than coarse almond meal. Almond meal will result in gritty, flat biscuits. Weighing the flour (4 oz) is more accurate than using a measuring cup.
- Batter Thickness: This is the most critical variable. If your sour cream is very liquid or your egg is extra large, the batter might be too thin. If the raw mounds spread into puddles immediately, stir in a little more flour before baking.
- Don’t Hand Shape: This dough is sticky and cannot be kneaded or rolled like traditional wheat biscuits. Treat them strictly as “drop biscuits” using a scoop or two spoons.
- Sweet vs. Savory: If you plan to eat these with sausage gravy or savory toppings, use the full 1/4 teaspoon salt. If you plan to serve them with keto jam or berries, use just a pinch of salt.
- Storage: Almond flour baked goods are moist. To prevent them from getting soggy, store them in the fridge layered with paper towels to absorb excess moisture.
What To Serve With Low Carb Biscuits Recipe
These biscuits are a versatile vessel for any meal of the day.
- Biscuits and Gravy: Top with a low-carb sausage cream gravy.
- Breakfast Sandwich: Slice in half and fill with bacon, egg, and cheese.
- Soup Side: Serve alongside keto chili or vegetable soup.
- Sweet Treat: Top with butter and sugar-free strawberry jam.
How To Store Low Carb Biscuits Recipe
- Refrigerate: Store leftovers in an airtight container lined with paper towels in the refrigerator for up to 4 days.
- Reheat: These are best eaten warm. Briefly reheat in the microwave for 15-20 seconds to restore the soft texture.
- Freeze: You can freeze the baked biscuits in a freezer bag for up to 3 months. Thaw directly in the microwave or on the counter.
Low Carb Biscuits Recipe Nutrition Facts
- Calories: 277
- Total Fat: 23g
- Saturated Fat: 4g
- Cholesterol: 70mg
- Sodium: 350mg
- Total Carbohydrates: 10g
- Dietary Fiber: 6g
- Sugar: 1g
- Protein: 10g
- Net Carbs: 4g
Nutrition information is estimated per serving (2 biscuits).
FAQs
Can I use coconut flour?
No. Coconut flour is extremely absorbent and cannot be swapped 1:1 for almond flour. It would require a completely different recipe with more eggs and liquid.
Can I use Greek yogurt instead of sour cream?
Yes. Full-fat Greek yogurt is a great substitute for sour cream. It provides the same acidity needed to activate the baking powder and create a tender crumb.
Why are my biscuits flat?
Flat biscuits are almost always caused by batter that was too thin. Next time, add an extra tablespoon or two of almond flour until the dough stands up on the spoon.
Low Carb Biscuits Recipe
Description
Quick and easy drop biscuits made with almond flour and sour cream that are golden, tender, and perfect for a keto breakfast.
Ingredients
Instructions
- Preheat oven to 350°F and line baking sheet.
- Whisk egg, sour cream, and salt in a bowl.
- Fold in almond flour and baking powder.
- Check consistency; add more flour if too runny.
- Scoop 6 mounds onto the baking sheet.
- Bake for 15-17 minutes until golden.
- Serve warm.
Notes
- Batching: This recipe doubles easily to make 12 biscuits for meal prep.
- Leavening: Ensure your baking powder is fresh to get the best rise out of the heavy almond flour.
Low Carb Biscuits Recipe
