You really can’t beat a good biscuit, but they can be tough to make. Today’s recipe fixes that for you. These are SO good, you won’t believe they are not only low-carb but Keto and Paleo friendly as well. Give them a try.
Southern Style Low Carb BiscuitsCourse: Breakfast, Sides
These low carb biscuits are easy to make and so close to the real thing, you’re guests won’t know they’re eating low carb, Keto and Paleo friendly biscuits.
3/4 cup Almond Flour
1/4 cup Coconut Flour
1 tsp Baking Powder
1/4 tsp Sea Salt
1/4 cup Almond Milk
2 tbsp Butter or Ghee (plus optional 1 tbsp butter or ghee to brush on after cooking)
5 Egg Whites (use fresh egg whites, not liquid whites from a carton)
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Optionally, you can sift the almond and coconut flour for an even lighter texture. In a medium sized bowl, mix almond, coconut flours, baking powder, salt, almond milk, and 2 tbsp of butter. Mixture should be course and crumbly.
- In a separate bowl, using an electric mixer, beat egg whites on high speed until soft peaks form – around 3 minutes.
- Add the egg whites to the flour mixture and stir until completely combined. When combining egg whites, don’t sue a food processor or hand blender to mix. Use an electric beater on the lowest setting for a few seconds, just to get the lumps out.
- Allow dough to sit for five minutes as the coconut flour will absorb the liquid. Your finished dough should have the consistency of good oatmeal. If too thin, add coconut flour 1 tbsp at a time.
- Using a muffin scoop or spoon, drop biscuits onto parchment paper at least one inch apart.
- Put in the oven and bake. After 10 minutes, brush the tops with melted butter. Bake another 5 -10 minuets or until the tops are golden brown and a toothpick comes out clean.
- Keep in mind that liquid egg whites from the carton don’t foam up as nicely, so I recommend using fresh egg whites and saving the yolks for homemade mayo or keto custard.
- The mixture will be more of a thick batter texture than dough. Do not be discouraged if it seems too wet when compared to wheat-flour biscuits. The batter will keep form on the baking sheet because of the egg whites. Drop onto baking sheet and shape it how you want.
- Any major substitutions for this recipe likely won’t work. The almond/coconut flour combo and the eggs are essential to the success of the recipe. However, you can use either ghee or butter for the fat. You can also use regular milk or almost any type of dairy-free milk (except for coconut milk–it’s too thick) in place of the almond milk.