Low Carb Biscuits

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DSCF9208The more I read about wheat, the less I want to eat any. That’s why I made a new biscuit recipe without Carbquik. These can be made as a plain biscuit, or you can add the cheddar and garlic for a low carb garlic cheddar biscuit. These are also gluten-free.

 

 

 

 

Low Carb Biscuits

1 1/2 cups almond flour

1/4 teaspoon salt

2 tablespoons baking powder

2 eggs

1/3 cup sour cream

4 tablespoons melted butter

1/3 cup shredded cheddar cheese (optional)

1/2 teaspoon garlic powder (optional)

Preheat oven to 400 degrees. Spray a pan with non-stick cooking spray. (These spread out too much and puff up too little on a cookie sheet. Use a pan with 12 wells.) Mix all dry ingredients. Add wet ingredients and combine thoroughly. Drop about 2 heaping tablespoons in each well. Bake 10-12 minutes, until golden brown.

NET carbs 2 per biscuit

 


90 Responses to Low Carb Biscuits

  1. These look really delicious. I am glad you have made them GF. Do you have the carb count on these?? Thanks for all your great recipes.

    • Sorry. I knew I forgot something. They are just under two net carbs each.
      Thanks,
      Anna

      • These look great! Would the measurements be the same if using coconut flour instead of almond flour?

        • No, they would be very different. Generally to change from almond to coconut flour you need to halve the amount of flour and double the wet ingredients. I have not tried that with this recipe, so I really don’t know how they’d be.

  2. You have got to be kidding, no flax, simple ingredients, and only 2 carbs per serving. Amazing! Next on my list to make, thank you!

  3. Cant wait to try them. I have alk the ingredients minus the sour cream. Thx for the recipe!

  4. These biscuits are wonderful! I didn’t have sour cream so used full-fat Fage Greek yogurt. It worked beautifully but I will try these using the sour cream as well after my next trip to the grocers! Thank you very much!

  5. Made these tonight and now I’m kicking myself for only making 1/2 a batch. These are DELICIOUS! Even my husband, who is often not thrilled to eat my experiments, devoured his portion.

  6. These were delicious. My husband liked them, and usually isn’t a fan of low carb concoctions. I didn’t have enough sour cream so I added a little cream cheese to make the 1/3 cup and they turned out just fine!

  7. I made these biscuits tonight to go with my “breakfast for supper” and I just want you to know they are FANTASTIC!!! They taste very similar to the 7up biscuits I use to make before my husband and I went low carb. Thank you so much for the wonderful recipes!! I also have made several other of your recipes and they are fabulous too!! :-) especially the chicken broccoli casserole!! yum! yum!!

  8. Hi, I made these with cheese — quite good, next time I’ll add some herbs.

    Question: Do you really mean 2 TABLEspoons of baking powder? It seems quite a lot.

    • I’m glad you liked them. I do actually use 2 tablespoons. Almond flour just seems so much heavier to me that I tend to use more baking powder than I did when I used regular flour.
      Thanks,
      Anna

  9. I made these biscuits to go with our shrimp scampi tonight and everyone LOVED them! Thank you so much! I cannot wait to try your other recipes…everything looks delicious!

  10. These are really awesome! They were a touch salty but it may have been the butter I plopped on top of one…..and yes, my hubby liked them too and he doesn’t usually like low-carb stuff. Thanks for the recipe!! I’m taking them to work tomorrow to sub for the usual high carb biscuits!

  11. I love these biscuits! I tried modifying them today and they were even more flour biscuit-like! I swapped a 1/2 cup almond flour for a 1/2 cup oat _fiber_ (0 net carbs). They held their shape better and were so much like flour biscuits.

  12. Avatar Christina Aube
    Christina Aube says:

    Just made these. So happy I found this recipe. I will try it with the oat flour as someone else did. Thank you. :)

  13. These were wonderful, I didn’t make any changes, they will be our to go dinner biscuit! Thank you so much for sharing.

  14. Has anyone tried these WITHOUT the cheese and garlic powder? If so, could you please let me know what they tasted like. Someone mentioned those classic 7-up biscuits and I’m wondering if they would taste more like them without those two items, because that original recipe didn’t have either cheese or garlic powder and they were delicious!

    NOTE: I am reposting my earlier comment because I forgot to check off where it said Id be emailed/notified when a response was posted :-)

  15. I am unsure what I did wrong…. Turned out really crumbly more like cornbread…. Help! Do you knead the dough like with regular biscuits?

  16. Avatar Angela C
    Angela C says:

    Can these be frozen and baked later? I like to have some in freezer to pop into the oven. I dont like to freeze cooked ones and reheat.

  17. Avatar Brenda Landers
    Brenda Landers says:

    I made these biscuits last week following the recipe exactly. They were delicious, even my husband really liked them and I can’t usually push low carb/diet food on him.

    Great recipe, thanks!!!

  18. Avatar Gill Denner
    Gill Denner says:

    Hi, I followed this recipe to the letter but could not eat them as they tasted sooooooo salty. I’m assuming this is because of the baking powder. Any ideas what I’m doing wrong??

    • I don’t know. Some people say that. I’m not sure if it’s a difference in ingredients or a difference in personal tastes. You could cut out the added salt and use unsalted butter. Hope this helps!

  19. My dad just got put on a low carb diet and I just happened to run across this recipe. After seeing the great reviews, I will definitely be making them soon! :)

  20. I misread the ingredients and, in fact, used 2 teaspoons of baking powder and they seem just fine to me! (especially not having tried the ‘real’ recipe!). In fact, I liked them so much that I have just popped a second lot into the oven, using coconut instead of cheese, some stevia, coconut oil instead of butter and cinnamon and nutmeg instead of salt (again with only 2 tsp baking powder). These are like English scones and I thought it would be great to have some sweet and some savoury!

  21. Just a quest from a newbie…..is almond flour and almond meal different?

    • There’s not really a difference. I like blanched almond flour from Honeyville. That means the skin was removed before the almonds were ground.

  22. I used only 2tsp of baking powder, since I really don’t like to overdo it on the cornstarch that makes up the bulk of baking powder. They came out wonderful! I used monterey jack since that’s what I had on hand, and they’re tender, fluffy, and VERY biscuit like! Thanks for the recipe! I found I get the best results with Honeyville almond flour, since it’s so fine, and baked goods fluff up nicer than with other brands like Bob’s.

  23. I made these for Easter dinner and they were amazing! Definitely the best low carb bread Item I have had! I did use the 1/2 c oat bran as suggested by another person and I included the cheese and garlic powder. Next I am going to try them with some stevia and maybe cinnamon and use them for strawberry shortcakes with some sugar free whipped cream! Thank you very much for sharing this great recipe!

  24. I just made this recipe from start to finish in about 30min! SO happy! To be honest, I was quite skeptical, but it turn out delicious!

    I didn’t have sour cream, so I used 2% Greek yogurt + 1 tbsp half&half, so I increased the net carb content in about 3g. I used a mini-muffin pan, so I had 24 mini portions, so ended up with approximately 1.2g net carbs/mini-muffin. GREAT!

  25. Do you think this recipe would work with coconut flour? I am out of almond flour and was thinking of trying to make some biscuits for tomorrow’s breakfast.

    • I am way too late to answer this question for your breakfast. You’d need an entirely different recipe for coconut flour. Sorry.

  26. How many total carbs in this biscuit? 2 net but how many total?

  27. These were very good. I used the 1/2 cup of oat fiber. I am planning on making these as those Bisquick sausage balls except I will cook the sausage first. Really nice. Thank you!

  28. I just made these cheesy garlic biscuits and they are totally AWESOME!!!! I would have never dreamed low carb biscuits could taste so darn good. The only thing I will do differently next time is add half the amount of garlic. I LOVE garlic but these were a tiny bit too garlicy for me. It may have been the brand I used. Regardless, thank you so much, Anna, for such an awesome recipe!!!!!

  29. These are buttery awesomeness! Thanks for a great recipe! :)

  30. I made these tonight and they tasted great. Mine rose very well in the oven, but sank in the middle before they were done. Did I do something wrong? I made the garlic/cheddar version and followed to recipe exactly.

    • I’m not sure. I’ve not had that issue with these before. I use an ice cream scoop to put them in the pan, and mine are sort of rounded at the beginning. That might help.

  31. I was wondering if you could make this in a loaf pan if you don’t have a muffin pan? Thanks!

    • I’ve never tried a loaf pan, but I have used an 8×8 or a 9×9 pan. You can still slice them and cut them in half the same way.

  32. Delicious just made and husband approved!

  33. I just made these and they are DELICIOUS! I almost feel like I’m cheating. I already ate 3! Before I eat the whole pan, how many calories are in each?

  34. These are fantastic!!! I would definitely use that amount of baking powder as well. It helps keep them fluffier!

    TFS!!

  35. Ok so I just made these biscuits and they just didn’t hit the spot for me……what did I do wrong? I did split the almond flour with coconut flour but that’s the only difference. They just seemed really mealy although the flavor was good I miss the fluffiness of regular biscuits.Help! I’m really trying to get on board with this low carb thing but struggling what can I do to satisfy the fluffy need?

    • I’m not sure. I’ve not made this recipe with coconut flour. I’ve seen recipes on other blogs that do. Just remember, almond flour and coconut flour are not interchangeable at all. You have to significantly lower the amount of flour and increase the wet ingredients when using coconut flour. Hope this helps!

  36. Avatar Amanda Reed
    Amanda Reed says:

    Way too much baking powder… mine came out with a really nasty, bitter aftertaste. So bummed… huge waste of expensive almond flour. :( I hope that we can salvage these by covering them in sugar free maple syrup.

  37. Avatar Christy
    Christy says:

    These were incredibly salty. So much so that we ended up throwing them away. I only added the 1/4 tsp of salt. What else would have made them salty? The 2 Tbs of baking powder? Could I get away with using less?

    • I’m not sure why they are so salty. It must be a difference in some of our ingredients. I wouldn’t cut down on baking powder, because it’s hard to get almond flour to rise. You could use unsalted butter in addition to cutting out the added salt. Hope that helps!

  38. Avatar Jeanene
    Jeanene says:

    They sound amazing. Do you have any idea what the calories are?

    • I’m sorry, but I’m not sure about the calorie count. I don’t actually count calories. However, I did just post a new biscuit recipe, and I did include calories on it for people who do want to know. That recipe is here.

  39. Is there a difference between almond meal & almond flour? I used almond meal & mine turned out VERY dry. I was really excited to try this recipe too.

    • I don’t think there is a difference between the two. I think there are differences in brands though. I only use Honeyville blanched almond flour. It’s the best quality and the best value per pound. You can find it here. At any rate, these aren’t dry at all when I make them, so I’m not exactly sure what the problem might be.

      • Avatar Yolande Yates
        Yolande Yates says:

        I read somewhere that almond flour is made with blanched/skinned almonds whereas the meal is made from unskinned almonds (thus has a little more fiber).

  40. I made these tonight, omitted the cheese/garlic powder to have them plain with breakfast (for dinner lol)…did I do something wrong? They tasted and had a texture more like cornbread…not bad, but I was really hoping for a biscuit! Next time I will probably omit all of the salt, they seemed too salty to me as well…

    • I have posted an updated recipe for biscuits here. If you don’t like those, you may want to try to find a recipe with coconut flour. Some people prefer the texture that way. I like coconut flour for certain things, but I feel like I can taste it too. I’m not sure how it would be in a biscuit. I think some others have enjoyed it though. Hope this helps!

  41. Thanks so much. I made these and they are delicious. I added the cheese..only problem they don’t hold together too well. Kind of crumbly…Any suggestions?

  42. Excellent!!!!! I simply added two packets of Splenda. This is a fantastic recipe.

  43. Hi Anna,
    Awesome, just awesome!
    Thanks

  44. OMG. Just made these in the same pan. I added some chives. So darn good. Next time will top with a bit more cheese and make a double batch. Would be great as a breakfast sandwich.

  45. How many actual carbs are in these? You referenced net carbs but I need the total carbs. (My husband is T1 Diabetic.)

    • Sorry, kept reading all the other comments and I found my answer. 4 Carbs total… which is insane for a biscuit!!! Thank you so much! I cant wait to try them.

  46. Avatar Barbara Duncan
    Barbara Duncan says:

    Can you tell me what size and brand 12-well pan you are using. I have looked everywhere and can’t seem to find one. Thanks, I can’t wait to make these!

  47. Avatar Jackie Serna
    Jackie Serna says:

    just calculated all ingredients for calories count using 1/2 c oat bran and 2 tsp baking powder and 5% sour cream and calorie count = 148.5 per piece baked in mini loaf pan (12) only got 11……………
    1 c almond flour = 640
    1/2 c oat bran = 347
    salt, baking soda = nil
    2 eggs = 144
    1/3 c sour cream = 106
    4 T butter = 397
    = 1634 divided by 11 = 148.5
    Hope this is correct

    • Avatar Jackie Serna
      Jackie Serna says:

      please ignore…………duhhhhhhhhhhhhh …my baking pan (until I used to make HRH some banana bread) is only an 8 mini loaf pan and I only used 7 sooooo calories count is actually 233 per bread……..I am soo sorry to all who also count calories !!!

      Jackie
      moderator please remove if feel necessary

  48. These were fantastic! I used 1/2 of the recommended baking powder and used the batter as a topping for chicken pot pie. I didn’t use them as regular biscuits so I don’t know how it works for that but this will definitely be my new pot pie recipe!