Fluffy Low Carb Biscuits with Almond Flour

These low-carb biscuits are fluffy and require no rolling at all. They are made by simply dropping a spoonful of mixture onto a baking sheet. This method, along with minimal handling of the dough, lends itself to the fluffy texture of these biscuits. It is, however, important that you use a fat that is solid at room temperature – like refined coconut oil, palm oil or even butter.

Almond flour replaces all purpose flour which makes these delicious biscuits gluten-free, low-carb and are high in protein. A savoury alternative is just a delicious by adding 1 cup grated sharp cheddar cheese and/or 4 slices crumbled cooked bacon and/or 2 tablespoons minced green onions (just the green part) or chives. A natural sweeter alternative is also delicious by adding ½ cup sultanas or raisins to the mixture, thereby creating a type of rock cake.


2 ¼ cups almond meal or flour (Alternatively, you can make your own almond meal by finely grinding whole almonds in a food processor)
3 tablespoons coconut oil, palm oil or butter.
1 ½ teaspoons baking powder
½ cup powdered egg whites
¼ teaspoons salt
sugar substitute equal to 1 tablespoon sugar
½ cup heavy cream
½ cup other milky liquid like unsweetened soy milk, milk, cream or half and half

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1. Preheat oven to 400°F and line a baking sheet with parchment paper. You may decide to rather spray (with non-stick baking spray) or grease the baking sheet.
2. 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. Alternatively, this can be done in a food processor by blitzing for a few seconds.
3. Stir in the rest of the dry ingredients (baking powder, powdered egg whites, salt and sugar substitute). If using a food processor, add the remaining dry ingredients and blitz for 2 seconds.
4. In a liquid measuring cup, combine the cream and milk. If you’re using liquid artificial sweetener, add that too.
5. Pour the cream mixture over the dry. Gently mix with a blunt knife and let it sit for 3 – 4 minutes. If using a food processor, pour the wet ingredients over the dry ingredients and blitz for a few seconds. Allow to sit for 3 – 4 minutes.
6. Drop by tablespoons on prepared baking sheet
7. Bake for about 10 minutes, depending on size, until golden brown.
8. Remove pan from oven and using a spatula, transfer the biscuits to a cooling rack. Best served warm.
9. Yields 12 biscuits.

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