Keto Biscuits

These keto biscuits are so buttery, tender, and flaky, you’d never guess they’re low-carb. Freshly baked in 12 minutes, each biscuit has 2 grams of net carbs. Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 162kcal

Author Arman Liew

Ingredients

2 1/2 cups almond flour blanched, not almond meal
1/2 teaspoon baking soda
2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter chilled and chopped
2 large eggs room temperature
1/4 cup milk
1/4 cup shredded cheese optional, I use Mozzarella

Instructions

Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, mix the almond flour, baking soda, baking powder, and salt.
Add the chopped butter and, using a fork, blend into the flour mixture until a crumbly texture remains. Add the milk, eggs, and shredded cheese and mix until just combined.
Drop scant 1/4 cup portions of the biscuit dough onto the lined pan, about 2-3 inches apart. Using a spoon, press the sides to form a circular shape.
Bake for 12 minutes, until the tops begin to turn golden.
Remove from the oven and let the keto biscuits cool for 10 minutes. If desired, brush with extra melted butter on top.

Video

Notes

Add spices: Like garlic powder, paprika, onion powder, or dried basil.
Storage: Leftover biscuits can keep at room temperature, for up to 5 days. Place the biscuits in a sealable container, and cover with several paper towels or a dishcloth. This keeps the biscuits fluffy. You can refrigerate them to keep them longer.
Reheating: Biscuits are best enjoyed warm, so zap them in the microwave for 30 seconds or in a preheated oven for 5 minutes.

Nutrition