I created this recipe for Low Carb Almond Flour Biscuits recently. Here’s why:
I had to admit to myself that I really missed bread. But how to get something low carb and satisfying? I’ve made the ‘cloud or Oopsie rolls’ and they work well for sandwiches but I wanted something that has an actual bread-like texture.
I’ve flirted with some of the rather complex low carb bread recipes I’ve found online and may even delve into at some point. But I really need to keep things simple with my crazy schedule.
I wanted whatever I created to have a crusted outside and the look and texture of bread inside and be light and not like a brick. These seemed like tall orders until one day I came across a popover recipe. Popovers are light and airy — too airy really for what I needed. However, in the popover recipe there was a technique that I thought might be just the trick to getting a lovely brown outside for a crust.
I warmed the muffin pan in the oven for a few minutes and then added a bit of butter to the cups and allowed it to melt in the oven for about 2 minutes. I then quickly and evenly added the batter to the cups and placed irback into the hot oven. It worked! They rose quickly and as you can see, turned an amazing golden brown. The inner texture was bread-like with a fine and light enough crumb texture.
The biscuits were a bread and buttery ‘yum-to-my-taste-buds’.
These are fabulous warm and cold. (In fact I’ll be posting about different ways I’ve used them. They are quite versatile!) And at under 2 net carb grams per biscuit, they are quite a carb bargain. Enjoy! – Laura
Low Carb Almond Flour Biscuits
Ingredients
- 2/3 cup Almond Flour
- 2 tbsp Coconut Flour
- 1/2 teaspoon Baking Powder
- 1/2 tsp Sea Salt
- 1/4 cup whipping cream
- 1/4 cup Water
- 4 large Eggs
- 2 tbsp Butter
Instructions
- Heat oven to 425 degrees.
- Place muffin tin in the oven
- Cut butter into 8 pieces.
- Stir dry ingredients; almond flour, coconut flour, baking powder, and sea salt together in a mixing bowl.
- Add cream and water.
- Stir in eggs, until batter is smooth, but do not beat.
- Carefully remove hot pan from the oven and spray well with vegetable spray.
- Add a bit of butter to each of eight muffin wells and return to oven 1-2 minutes. Allow butter to melt but not brown. Take pan from oven.
- Pour batter evenly into the eight-buttered cups and place in hot oven.
- Bake 15-18 minutes.
Thanks to these adaptation inspirations:
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Baking Soda is listed in the recipe but not in the ingredients list. Is it supposed to be there or not? Thanks
Thank you so much for noting my typo! I’ve fixed it.
Is heavy or light whipping cream right for this recipe?
I always use heavy, but I think light would probably work too.
This recipe looks amazing. I am going to try it but have a question for you….did you let the eggs and whipping cream set out to use at room temperature?
Thank you
I didn’t do that, but I’m fairly certain it would improve the texture. Thanks for mentioning it.
Hi Laura, thanks for the amazing recipe, I made this a dozen of times exclusively for the melba toast, absolutely love them! I have a question, do you think they would freeze well? If yes I’d stock up on the biscuits, freeze, defrost, slice and toast as needed
I haven’t tried freezing them but I think it would work.
We made this tonight and the taste was overwhelming of scrambled eggs. The biscuits had a great texture, but the taste was not to our liking.
Have you ever tried making popovers with almond flour?
This is such a good idea. I’m on it!
what kind of whipping cream? cooking one or regular
thank
Liquid whipping cream, unwhipped.
I thought these were amazing! I also made half into the “Crunchy Keto Melba Toast” and loved those too. Definitely a recipe I’ll make again. Thank you!