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The Best Gluten Free Biscuits (keto-friendly)
These gluten free biscuits are buttery soft on the inside and crisp on the outside. They are also keto-friendly!
Sondra Barker
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Prep Time
20
minutes
mins
Cook Time
12
minutes
mins
Total Time
32
minutes
mins
Course
Side Dish
Cuisine
American
Servings
8
Biscuits
Calories
268
kcal
Diets:
Gluten Free
,
Keto
EQUIPMENT
1
food processor
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Ingredients
1x
2x
3x
3
large
eggs
cold
¼
cup
cream cheese
1 ½
cup
almond flour
⅓
cup
almond flour
⅓
cup
coconut flour
4
tbsp
unsalted butter
1
tsp
baking powder
½
tsp
baking soda
½
tsp
salt
Instructions
Preheat the oven to 350F and line a baking sheet with baking paper. Set it aside
Add the eggs and cream cheese into a large bowl, and whisk to combine.
3 large eggs,
1/4 cup cream cheese
Next, mix almond flour, coconut flour, baking soda, baking powder, and salt in a food processor. Pulse for a few seconds.
1 1/2 cup almond flour,
1/3 cup almond flour,
1/3 cup coconut flour,
1 tsp baking powder,
1/2 tsp baking soda,
1/2 tsp salt
Then add chilled cubed butter and process until butter turns into pea-sized pieces.
4 tbsp unsalted butter
Remove flour mixture from the food processor and add it to the large bowl with the eggs mixture.
Divide the dough into six portions and use your hands to form biscuits, about one inch thick and 2.5-3 inches wide.
Bake the biscuits for 10-12 minutes or until lightly brownish in the bottom.
Let them cool completely before transferring them out of the tray.
Notes
with this recipe you can make 6 large biscuits or 8 normal size biscuits
be sure not to over bake your biscuits
remember to let cool before removing
always use cold eggs and cold butter
Nutrition
Serving:
1
biscuit
|
Calories:
268
kcal
|
Carbohydrates:
9
g
|
Protein:
9
g
|
Fat:
23
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.2
g
|
Cholesterol:
92
mg
|
Sodium:
327
mg
|
Potassium:
37
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
371
IU
|
Calcium:
102
mg
|
Iron:
1
mg
|
Net Carbohydrates:
4
g
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