This is the low-carb, paleo & keto almond flour biscuits recipe you’ve been looking for! Savory, fluffy, and so easy to make, they’re perfect for a snack or a delicious side with any meal.
Creating the perfect almond flour biscuit recipe took patience, tweaking, and plenty of biscuit taste-testing.
I’m no stranger to low carb biscuits. I’m really happy with the results of my keto coconut flour biscuits with cheddar as well as my zucchini drop biscuits with cheese. Those recipes are always popular.
But I wanted to create a recipe for dairy-free, low carb, paleo biscuits with almond flour. I knew these biscuits could be just as delicious as my other biscuit recipes. Plus a lot of people have asked for an almond flour biscuit recipe.
After some testing, I am very happy with the results. After one bite, you will be too! The biscuits are fluffy, just like you’d expect, with a great savory taste. I really think these are the best almond flour biscuits out there.
Plus, you only need 5 ingredients and salt to make them. They are also what I use to make keto biscuits and gravy for breakfast.
They are so simple to prep, too. You’ll mix together the dough ingredients in a bowl, scoop the dough onto a baking sheet, and stick them in the oven until they’re ready. That’s it!
How to Make Really Good Biscuits with Almond Flour
Start by combining all the ingredients in a medium bowl. The recipe includes almond flour, baking powder, salt, eggs, ghee (or unsalted butter), cream of tartar, and xanthan gum.
The biscuit dough will be a bit wet and sticky from the egg and butter. I recommend wetting your hands slightly with water if rolling the dough into balls with your hands.
If you prefer, you can drop the dough by rounded tablespoon size scoops. Or, for more well formed biscuits, you can use a large cookie scoop.
Once dropped onto a baking sheet lined with parchment paper or a silicone baking mat, flatten the tops slightly. You can also bake them directly on a seasoned baking stone.
The dough is baked at 350°F for about 15 to 20 minutes. I recommend keeping an eye on them so they don’t become too crisp.
These almond flour biscuits make such a great snack or side dish. I personally like to slather them with butter or a spoonful of my easy raspberry jam. You can also use the batter as a topping for a keto chicken pot pie.
For a lighter biscuit, if you aren’t sensitive to coconut flour, you can replace ¼ cup of the almond flour with ¼ cup coconut flour. I really like the texture I get when mixing flours.
You can also enhance the flavor by adding in chopped herbs. I think rosemary or thyme would be delicious with these almond flour biscuits. Additionally, you could add spices like onion or garlic powder.
If you aren’t paleo or following a dairy-free diet, shredded cheddar cheese would be really good in this recipe.
How many carbs in almond flour biscuits
If you’re looking for some delicious gluten-free keto almond flour biscuits, this recipe is perfect for you.
This recipe will yield 12 biscuits. At that size, you can enjoy a 2 biscuit serving which has 5 grams of total carbs and 2 grams of fiber. So each serving will have 3 grams net carbs.
Enjoy them alongside eggs and bacon for a great low carb breakfast.
Adding cream of tartar for fluffy almond flour biscuits
Cream of tartar is well known for giving biscuits that light and fluffy texture that we love.
You’ll find the cream of tartar in most traditional biscuit recipes for the same reason.
If you don’t have cream of tartar, you could skip it, but your biscuits may turn out a bit more like large cookies than true biscuits. But they will still be delicious!
Is almond meal the same as almond flour?
Technically, yes, almond meal and almond flour are the same thing. Both are made from finely ground almonds. You’ll see some recipes use the term interchangeably.
The only real difference is that almond flour tends to be more finely ground. For this reason, most recipes call for almond flour. To learn about other differences, check out my post on almond flour vs almond meal.
However, almond meal will work just fine in this almond flour biscuit recipe. If that’s what you have on hand, feel free to use it.
You can also make your own flour if needed.
Other almond flour low carb recipes
Looking for other low carb recipes that use almond flour? Try a few of these favorites:
- Almond Flour Pie Crust is easy to make, wonderfully flaky, and perfect for all of your favorite pie recipes!
- Paleo Cupcakes With Almond Flour are topped with an indulgent raspberry frosting and so tasty. They’re also low-carb, dairy-free, and gluten-free.
- Almond Flour Bread is a delicious bread recipe for those looking to eat grain free, gluten free, paleo, keto, and low-carb.
- Almond Flour Pancakes make a fantastic low carb breakfast, and they taste like the light and fluffy pancakes you ate as a kid.
- Best Keto Low Carb Crackers are a great low carb snack that satisfies the taste buds without making you feel guilty.
Kitchen Tools Used
To make these easy biscuits, you’ll want to have the following items on hand:
Almond Flour Biscuits - Paleo Low Carb
- Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat.
- In medium bowl, combine all ingredients until a smooth dough has formed.
- Wet your hands slightly and form the dough into 8 even balls, flattening them slightly into biscuit shapes. Place biscuits on a parchment lined baking sheet.
- Bake at 350°F for 15 to 20 minutes or until browned and cooked through.
Array ( [serving_size] => 1 [calories] => 277 [carbohydrates] => 7 [protein] => 8 [fat] => 26 [saturated_fat] => 8 [cholesterol] => 75 [sodium] => 30 [fiber] => 3 [sugar] => 1 [serving_unit] => biscuit [potassium] => 200 [vitamin_a] => 68 [calcium] => 131 [iron] => 1 )
Notes 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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First published: October 31, 2016... Last Updated: August 23, 2020 with new photos and an improved recipe.