Classic Keto Biscuits
If you have been eating keto or low carb for any amount of time, you’ve probably had to set aside a few of your favorite foods. I know I sure have.
Though there is a keto substitution for just about everything, there are still a handful of classic dishes you just can’t replace.
Biscuits and Gravy was one of those foods I had set aside when I began my keto journey. I just couldn’t find a good biscuit recipe to replace my mom’s flaky, buttery, gluten filled biscuit recipe.
For the most part I was okay going without, but some mornings I just craved a good old biscuit topped with some sausage gravy, green chiles, eggs, and cheddar cheese. Other mornings the thought of a biscuit with jam taunted me.
Finally, I decided to try my hand at making a keto biscuit. After some experimentation I finally came up with a recipe I was happy with.
Is it as good as my mom’s biscuits? Sadly, no. And I have had to accept the fact that perhaps nothing will be. However, they are much better than the standard Bisquik biscuit, and are better than many of your classic biscuit recipes. Now I can enjoy my biscuits and gravy, biscuits with a sugarfree keto friendly jam, or just a good old biscuit with butter!
Keto Biscuit Ingredient List
1 Cup Finely Ground Almond Flour
1/4 Cup Egg White Protein Powder
1/2 Tablespoon Baking Powder
1/2 Teaspoon Salt
3 Ounces Cold Cream Cheese (Cut into cubes)
4 Tablespoons Cold Butter (Cut into cubes)
1 Large Egg
Making Classic Keto Biscuits
Preheat the oven to 350° Fahrenheit and line a baking sheet with parchment paper.
Begin by mixing all your dry ingredients (almond flour, protein powder, baking powder, and salt) in a medium sized mixing bowl with a fork or a whisk. Mix everything together until evenly combined.
Now pull your butter and cream cheese out of the fridge, and cut into cubes. Add them to the mixture and using a pastry cutter, cut in the cubes until you have a dry crumbly mixture.
You may also do this using a food processor instead of the pastry cutter. I personally love mixing dough by hand, and prefer the pastry cutter as I feel I have more control over the consistency of my dough.
Either method works just as well though, and if you love using your food processor then go ahead and use it!
After you have the butter and cream cheese cut in, add the egg and mix the dough again until just combined. The dough should stick together when pressed but still be somewhat flaky.
Roll the dough into 1 1/12 inch balls and place on your prepared baking sheet. Lightly flatten the dough by pressing down gently with the palm of your hand or tips of your fingers.
Bake for 15 to 18 minutes or until your biscuits have began to turn golden brown and are firm to the touch. Serve warm with gravy, jam or butter!
Because of the high cheese content these biscuits will lose their soft flaky texture when cooled. I always pop my leftover biscuits in the microwave for 10 to 15 seconds before enjoying!
If you liked this recipe try our Low Carb Garlic Cheddar Biscuits! Packed full of flavor with the same soft texture as these tasty biscuits, our garlic cheddar biscuits are guaranteed to please!
Classic Keto Biscuits
Ingredients
- 1 Cup Finely Ground Almond Flour (Blue Diamond is my favorite)
- 1/4 Cup Egg White Protein Powder
- 1/2 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- 3 Ounces Cold Cream Cheese (Cut into cubes)
- 4 Tablespoons Cold Butter (Cut into cubes)
- 1 Large Egg
Instructions
- Preheat the oven to 350° Fahrenheit and line a baking sheet with parchment paper.
- Put the almond flour, protein powder, baking powder, and salt in a medium sized mixing bowl with a fork or a whisk. Mix everything together until evenly combined.
- Now pull your butter and cream cheese out of the fridge, and cut into cubes. Add them to the mixture and using a pastry cutter or food processor, cut in the cubes until you have a dry crumbly mixture.
- After you have the butter and cream cheese cut in, add the egg and mix the dough again until just combined. The dough should stick together when pressed but still be somewhat flaky.
- Roll the dough into 1 1/12 inch balls and place on your prepared baking sheet. Lightly flatten the dough with the palm of your hand.
- Bake for 15 to 18 minutes or until the biscuits have began to turn golden brown and are firm to the touch.
Notes
Nutrition
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