Low Carb / Keto Biscuits
Low Carb 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.
Servings: 8
Equipment
- Pastry Cutter
Ingredients
- 1 1/4 cups Almond Flour chilled is possible
- 4 tbsp Cold Butter
- 1/4 tsp Salt
- 1 tsp Baking Powder
- 4 Egg Whites Whipped
Instructions
- Whip Egg Whites until they form Stiff to Firm Peaks
- Combine in a separate bowl Almond Flour, Salt, Baking Powder stir to combine
- Add Cold butter and cut it into flour mixture until it resembles pebbles
- Add Whipped Egg whites into Flour and butter mixture (pebbles) lightly stir to combine
- Drop batter onto a parchment lined sheet and bake for about 12 minutes @ 375 degrees.
- Serve warm, refrigerate any leftovers.
Notes
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.
Cold Butter is the most critical step in this recipe. The pockets the cold butter create in the low carb biscuit creates the crispy exterior and flaky, tender interior.
Use a pastry cutter to cut the butter into the flour mixture. If you don't have a pastry cutter a meat chopper will work as well. You can purchase a pastry cutter here and a meat chopper here.
Cold Almond flour will help the butter from getting too warm while cutting it into the mixture. If you find your butter is incorporating/warming, place the whole bowl into the freezer for 2-3 minutes to help chill it and continue.
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 Biscuits as a base for strawberry shortcake!