Low-Carb Gluten-Free Biscuit Recipe with Almond Flour

'Buttermilk biscuits with bacon, cheddar and green onions'
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Total Time 27 min
Prep 15 min, Cook 12 min
Yield 12 biscuits

Making the perfect recipe for a fluffy low-carb biscuit took quite a lot of fiddling. After testing the roll and cut method and the drop method, I've come to the conclusion that the drop method worked best for getting a fluffy interior.

In this homemade biscuit recipe, almond flour takes the place of white flour, which makes these biscuits gluten-free, low-carb, and high in protein.


  • 2 1/4 cups almond meal or flour (you can make your own almond meal by finely grinding whole almonds in a food processor)
  • 3 tablespoons coconut oil or palm oil (see Ingredients Note below)
  • 1 1/2 teaspoons baking powder
  • 1/2 cup powdered egg whites
  • 1/4 teaspoons salt
  • sugar substitute equal to 1 tablespoon sugar
  • 1/2 cup heavy cream
  • 1/2 cup other milky liquid (you can use anything you choose: unsweetened soy milk, milk, cream or half and half)


Ingredients Note: It is very important that you use a fat that is solid at room temperature. Refined coconut oil (the kind that doesn't taste like coconut) or palm oil (sometimes marketed as "trans-fat free shortening") are ideal. Butter also works, although the biscuits won't be quite as fluffy. Do not use any other oil.

  1. Preheat oven to 400°F (it is important for the oven to be hot when you put the biscuits in, as part of what makes them fluffy is the water turning to steam.)
  1. In a large bowl, mix oil and almond meal together with a pastry blender or rub together with your fingers until it's the texture of coarse meal.
  2. Stir in the rest of the dry ingredients (baking powder, powdered egg whites, salt and sugar substitute).
  3. In a liquid measuring cup, combine the cream and milk. If you're using liquid artificial sweetener, add that.
  4. Pour the cream mixture over the dry. Gently mix and let it sit for 3 to 4 minutes.
  5. Drop by tablespoons on foil-covered baking sheet. (If they are a little bigger or smaller, no problem.)
  6. Bake for about 10 minutes, depending on size, until golden brown.
  7. Remove pan from oven and use a spatula to transfer the biscuits to a cooling rack. Best served warm.

Variations: Add 1 cup grated sharp cheddar cheese and/or 4 slices crumbled cooked bacon and/or 2 tablespoons minced green onions (just the green part).

Nutritional Analysis: Makes 12 biscuits, each with 2 grams of carbohydrate plus 2 grams of fiber and 7 grams of protein.

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