Living in the South now, I feel like I’m surrounded by biscuits all the time. They. Are. Everywhere. And I love them – I really, really do.
They are fluffy, and buttery, and have that crispy outer layer that melts in your mouth when you bite into it… Mmmmm.
Let’s all just take a minute to think about how awesome biscuits are… and then be sad about it because they are loaded with gluten and carbs. At least, I used to get sad about it – but no more!
Friends, I have created a keto-friendly low carb biscuit recipe that meets all of my strict biscuit criteria – and that’s not easy! There are other low carb biscuit recipes out there, and I’m sure they are great, but sometimes I feel like what people are calling a biscuit is really more like a muffin – delicious but not biscuity (is that a word? I don’t care, I’m using it!) enough for my taste!
If you’re following IBIH on Instagram (as well you should), then you already know that my first attempt at making a good low carb biscuit was a dismal failure.
I set out to make them like a traditional biscuit, without using any egg, and they were decidedly brick-like in texture. Far too dense, but the flavor was definitely there.
So I added a few eggs and a smidge of xanthan gum, which floofed (I know, I know, I’m breaking new vocabulary ground here) them right up and gave them the soft interior I was looking for, all without making them cakey or muffin-like in texture.
I’m really excited about this low carb biscuit recipe and I can’t wait for you to try them! They were perfect right out of the oven, but also keep really well in the fridge (I haven’t frozen them yet but have no reason to think that wouldn’t work either.)
I heated mine in the microwave yesterday for 20 seconds which worked great, and Mr. Hungry cut his in half and toasted it in the toaster which also was fantastic! They hold together really well, but somehow maintain their crispy exterior without being too crumbly.
I really, really love them! So much that when I’m done typing this up, I’ll be eating one with an egg and some bacon for breakfast – I already can’t wait! In fact, I’m going to wrap this up now so I can get on that!
Low Carb and Gluten Free Coconut Flour Biscuit Recipe
Finally, a low carb and keto friendly biscuit recipe that actually tastes like a biscuit!!!
- Yield: Approximately 8 three-inch biscuits
- Whisk together the dry ingredients in a medium-sized bowl. Cut in the butter with two knives or a pastry cutter until fully blended and the texture of bread crumbs. Beat the eggs and almond milk together until smooth. Add the egg mixture to the flour mixture and stir until just blended. Wait about 1 minute until the liquid is completely absorbed and you can handle the dough. Pat out the dough onto a smooth surface into about a 3/4 inch thickness and cut into 3″ diameter squares or circles with a knife or biscuit cutter. Use all of the dough. Bake on a parchment-lined cookie sheet in a preheated 400 degree (F) oven for about 18 minutes, or until golden brown and slightly puffed. Serve warm with lots and lots of butter!
Approximate nutrition info per biscuit: 198 calories, 16g fat, 4g net carbs, 5g protein
- Serving Size: 1 biscuit