Low Carb / Keto Biscuits

Low Carb / Keto Biscuits

Low Carb / Keto Biscuits are just 5 ingredients and are so fluffy, and buttery.  These biscuits bake up crispy on the outside and flaky and tender on the inside.   low carb /keto biscuits come together quickly, which is why I love this recipe so much.  This is a drop biscuit, quick and easy but you do have a couple of critical steps you must follow. Be sure to keep reading for details.  

The Steps:

There are two critical steps to getting fluffy, flaky low carb /keto biscuits.  Whipped egg whites and cold butter.  The Whipped egg helps aerate the batter creating the fluffy light texture. The cold butter creates little pockets unincorporated that melt while cooking creating the flaky texture and crispy exterior.   

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I start with the egg whites.  For light and fluffy low carb / keto biscuits the eggs whites need to be whipped until they form stiff to firm peaks.  I use a hand mixer that has a whisk attachment that makes short work of it.  Room temperature eggs fluff easier.  If I have eggs just brought in from the chicken coop I will use those, however cold eggs work just fine in this recipe.   After whipping your egg whites into stiff peaks set aside and begin preparing the almond flour and butter mixture.

Low carb / Keto biscuits require cold butter, yes I am repeating myself, because it is essential.   Cold butter is required,  while I also recommend using cold Almond Flour. The butter is critical.  

Cold Butter…. Critical

In a bowl combine your Almond Flour, salt and baking powder. Next, dice your cold butter up and add to the mixture.  Using a pastry cutter, begin cutting the butter into the Almond Flour.  Once completed you will have a crumbly pebble like mixture.  If the butter seems to be getting soft during this process, put the whole bowl in the freezer for 2-3 minutes to firm it up. 

Finally you’re going to add your egg whites into the butter/flour mixture.  Stir to combine.  You are going to lose a lot of the fluff from the whipped eggs that is okay.  See below for completed batter:

If you follow my recipes you know I love my meat chopper, and I actually use this tool to cut the butter into the Almond Flour.  (you can get one here, it’s a multi use tool I use all the time).  If you prefer a pastry cutter, this one is a great option.   ​

All that is left is dropping the biscuits on a parchment lined pan and popping them into a preheated 375 degree oven for approx 12 minutes.

Tips and Tricks:

COLD BUTTER – If you made it this far reading you know I have repeated this multiple times. I repeated it because it is the most important step. I have never had this recipe not turn out…its pretty foolproof so long as your butter is cold.  The pockets the cold butter create the crispy exterior and flaky, tender interior.  

Cold Almond Flour will help the butter from getting too warm while cutting it into the mixture.  I keep my almond flour in the refrigerator for storage so mine is always cold, if you don’t have cold almond flour and find your butter is incorporating/warming, place the whole bowl into the freezer for 2-3 minutes to help chill it and continue.  

I recommend blanched fine sifted Almond Flour, you can get it here.

Almond Flour

Use a hand mixer with whisk attachment (I use this one) to whip your egg whites to create firm to stiff peaks.  This creates the fluff in these biscuits.  When you remove your whisk from the bowl you should have a peak.  The peak can bend a bit on the end for firm peaks or will be pointy without bend if firm.  Somewhere at or between these stages if fine for this recipe.  

We use these biscuits for Biscuits and Gravy (you can find the recipe for Keto Sausage Gravy here).  A side for soups and salads, or just a tasty breakfast treat with butter and sugar free jam or peanut butter.  I have even used low carb / keto biscuits as a base for strawberry shortcake! 

Check out my recipe for Keto Strawberry Jam, Here!

Low carb / keto biscuit perfection is here!  Enjoy, The Scrambled Eggs 

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