A low carb almond flour biscuits recipe that’s perfect for keto meals or snacks. These savory paleo biscuits are super easy to make any time.
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After posting my coconut flour biscuits recipe on social media, a few people have asked about low carb biscuits with almond flour. The coconut flour based one has always been my go to recipe. It’s a great recipe that adds in sharp cheddar cheese.
I have made gluten free drop biscuits with a mix of almond flour and coconut flour. That recipe also adds in zucchini and cheese. However, I’ve never made biscuits using only almond flour.
So I experimented and created my own almond flour biscuits. It’s a simple recipe that requires only 5 ingredients along with salt. I left out the cheese to keep it paleo friendly, but some cheddar can be added if desired.
How to Make Almond Flour Biscuits
The process for making these paleo biscuits with almond flour is so easy! And everything mixes up in one bowl.
To start, just dump almond flour, baking soda, and salt in a medium bowl. Then stir until well blended.
A couple tablespoons of melted ghee is mixed in next. Melted coconut oil or butter can also be used. If using coconut oil, I recommend trying the butter flavored kind. The mixture should become crumbly once the melted fat is mixed in.
One large egg is then stirred in to form the biscuit dough. I also add in a few drops of liquid stevia to offset any bitter flavor from the baking soda and nut flour. However, adding in sweetener is completely optional.
To enhance the flavor, some shredded cheese and or herbs could be added into the dough. Onion powder or garlic powder can also be added.
I like to use a large cookie scoop to form the biscuits into rounded mounds. But you can just use a large spoon and form the dough into balls with your hands.
The dough scoops are placed on a parchment paper lined baking sheet and flattened out before baking. It only takes about 15 minutes for the almond biscuits to cook at 350°F.
Making Lighter Keto Biscuits with Almond Flour
Overall, the taste of these little bites was very good. However, I prefer a lighter sponge-like texture. That’s why I don’t use all almond flour in most of my baked goods.
The one thing I noticed was that these almond flour based mini rolls were much heavier than ones made with coconut flour. To get a lighter texture, I’d reduce the amount of nut flour and add coconut flour.
I find the best texture is achieved by using a flour blend or all coconut flour. There are some people who choose not to use coconut flour. For those, I’d recommend blending almond flour with a little whey or egg protein powder.
These almond flour biscuits are a nice addition to your morning eggs and bacon. And they could be shapes wider and flatter to use for making a breakfast sandwich.
The dough is very thick and you can shape it into any shape desired. I used a cookie scoop to make sure they were all the same size. But a large spoon might be better if you are looking for more of a drop biscuit.
Using almond butter rather than flour may help lighten the texture. My recipe for minute English muffins uses almond butter, and that bread is very fluffy. However, the lighter texture of the minute muffins may be the result of the higher egg ratio in the recipe.
Chopped herbs, a sprinkling of spices, or shredded cheese are great additions to the recipe. They are really good made into low carb cheddar biscuits.
Other Low Carb Almond Flour Recipes
One of the things that almond flour does work well in is cookies. If you like a crunchy cookie, it’s the best low carb flour to use. It’s what makes my cranberry almond biscotti cookies crispy.
Here’s a few other almond flour recipes you may want to try:
What’s your favorite low carb recipe using this versatile nut flour? Mine is definitely pancakes.
Kitchen Tools Used
To make these easy biscuits, you’ll want to have the following items on hand:
Enjoy the recipe!
Almond Flour Biscuits – Paleo Low Carb
- In medium bowl, combine almond flour, baking soda, and salt.
- Stir in ghee until mixture is crumbly.
- Add in the egg and stevia drops. Stir until dough forms
- Use a scoop to form biscuits into desired size.
- Bake at 350°F for about 15 minutes.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Post updated in April 2019. Originally published October 2016.