Last updated on April 6th, 2019 at 02:09 pm
Light and fluffy low carb paleo almond flour biscuits that can be eaten any time of the day. These gluten free and dairy free biscuits are keto-friendly and freezer friendly.
Remember that time you went to Red Lobster and got those amazing biscuits? Now imagine a low carb version of those biscuits and you’ll end up with this recipe. These paleo biscuits may be dairy free, but they come with a whole lot of flavor and are super light and fluffy just like the original. These are perfect for breakfast or lunch, served as is or as a sandwich.
Use A Thick Coconut Cream
It’s super important that you use a thick coconut cream. Now this could be directly from a coconut cream can, or it could be from a can of coconut milk that’s chilled in the fridge overnight. The reason why we want a thick coconut cream and not coconut milk is because the coconut cream is supposed to replace the sour cream in my original keto biscuits recipe.
I highly recommend the coconut cream or coconut milk from Thai Kitchen as their coconut milk doesn’t taste too strongly of coconut (which I hate), is super creamy, and whips beautifully.
It’s super important that you drain the liquid from the coconut milk can or coconut cream as you don’t want to have any excess liquid in your batter. Seriously, this is super important or your almond flour biscuits will be super wet! Just take the cream part and not any excess liquid! So just take the thick part of the can to make these dairy free biscuits.
How do you drain the coconut milk liquid out of the can?
Whatever you do, don’t shake your can of coconut milk. The goal is to separate the milk and water so shaking it defeats the purpose. Place it in the fridge overnight. You can’t see it, but the coconut cream will have chilled and risen to the top of the can. The next day, carefully flip the can over.
With a can opener, open the can up, without shaking it, and pour the liquid out of the can. The coconut cream will then be at the bottom of the can ready to be scooped out.
How many carbs do these keto biscuits have?
These dairy free keto biscuits have 8.52g total carbs and 3.9g fiber so are 4.62g net carbs per biscuit. They also have 311 calories, 27.91 and 10.31g protein. Most of the carbs come from the almond flour.
What type of oil can I use?
This recipe uses refined coconut oil, but you can use any type of fat that you want. Some dairy free options include extra-virgin coconut oil, avocado oil, lard, shortening or beef tallow. For dairy options, you can also use butter or ghee.
I don’t recommend using extra-virgin as you’ll get a huge coconut taste in this biscuits recipe, which is something that you really don’t want in almond flour biscuits. However, if you don’t mind the taste of coconut then go for it!
How to make Paleo Biscuits
My favourite part about low carb baking is that you don’t have to wait for anything to rise. These paleo biscuits are super easy to make and take less than 5 minutes of prep time!
Before making your gluten free biscuits batter, make sure to preheat the oven to 180C/350F.
Prepare the batter
Then, you’ll want to mix all of the dry ingredients into a large bowl and mix everything properly with a whisk.
In a separate bowl, add the wet ingredients and mix until there are no more lumps or clumps. Make sure to use melted coconut oil or else the wet ingredients will not be able to get mixed as the oil will solidify and clump in the batter.
Add the wet ingredients to the dry ingredients and mix well.
What kind of batter should I expect?
This shouldn’t be a runny batter, nor should it be a thick batter. The batter should be spoonable, but definitely not pourable. It should look like this.
Transfer to a baking pan
Spoon the batter into the baking molds of choice. For these pictures, I used a non-stick biscuits mold that I sprayed with oil beforehand.
This recipe can make 6-10 paleo biscuits depending on the size you want. Note that these will rise pretty nicely and double in size. I decided to make 6 large almond flour biscuits.
Bake in the preheated oven
Place the tray into the oven onto the middle rack and bake for 25-30 minutes until the top is golden brown.
What type of mold should I use?
These almond flour biscuits can be made in any type of mold that you have on hand. You can use metal or silicone molds. However, I suggest using non-stick metal molds with a generous amount of oil brushed all over so that the batter doesn’t stick to the mold.
If you decide to use silicone molds, just pouring the batter in the molds will work. You don’t need to spray any oil onto them. I recommend using some biscuits silicone molds, but really any type of shape will work.
What kind of spices can I use?
You can go wild here and add any type of spices that you’d like. These low carb biscuits go extremely well with spices like:
- Oregano
- Parsley
- Chives
- Rosemary
- Thyme
- Paprika
- Garlic powder
- Roasted garlic
- Onion powder
- Sesame seeds
- Chia seeds
- Onion flakes
Can I add toppings to these gluten free biscuits?
Absolutely. The great thing about these paleo biscuits is that they’re totally customizable. Go all out and add your favourite toppings to these soft and fluffy biscuits! Here are some ideas if you don’t know where to start:
- Chopped Ham
- Chopped Bacon
- Jalapeno Slices
- Black Olives
- Green Olives
- Cheese
- Chopped Nuts
Are these low carb biscuits freezer-friendly?
Yes, of course. Just freeze them in a Ziploc bag for about 1-2 months. Longer if you use a food saver. When ready to eat, just thaw in the microwave a minute and then toast. Or, you can leave them to thaw in the fridge or on the counter for a few hours.
How long should I bake these?
You need to bake these keto biscuits at 180C/350F for about 25 to 30 minutes depending on how golden brown you like your fluffy biscuits to be.
Can I make these with dairy?
Yes, absolutely. If dairy free isn’t your type of thing, then you can definitely make these with dairy. Simply replace the coconut cream with sour cream, coconut oil with butter and you’ll have yourself some delicious sour cream biscuits.
These dairy free biscuits were actually based on my cheesy keto biscuits recipe that I uploaded in 2017. I wondered if the same recipe could be made dairy free and just switched up a couple of ingredients and the recipe worked out wonderfully.
A similar recipe is my jalapeno cheddar biscuits recipe where I add lots of jalapeno and cheddar cheese to the biscuits batter!
Can I use this batter to make anything else?
Yes, absolutely. Use this batter and top it over some sausage gravy to make the most amazing sausage gravy and biscuits skillet.
You can also add a few berries and some sweeteners to make delicious low carb muffins for breakfast. You could also up the sweeteners even more and make low carb vanilla cupcakes and top them with some coconut whipped cream.
Other dairy free breads to try
Love this recipe? If you eat dairy free, then you’re in luck. I have lots of dairy free bread recipes that you can try!
Final Tips & Recap
Before making this recipe, read the following tips! These should help you substitute items and make it successfully without any problems.
- Instead of coconut oil, you can use avocado oil, extra virgin coconut oil, shortening, lard or beef tallow. For a dairy version, you can use butter or ghee.
- Make sure to use coconut cream without any liquid whatsoever. You just want the thick part of the can.
- Make sure to use melted coconut oil as you won’t be able to mix it in the batter when it’s in its solidified form.
- Instead of apple cider vinegar, you can use lemon juice or white vinegar.
- Instead of almond flour, you can substitute for any other nut flours.
- For a dairy version, you can use sour cream instead of coconut cream and butter instead of coconut oil.
Low Carb Paleo Almond Flour Biscuits
Ingredients
Dry Ingredients
- 200 g blanched almond flour ((1 3/4 US cup) or any other type of nut flour)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp parsley
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp rosemary
- 1 tbsp chives
Wet Ingredients
- 120 ml coconut cream (from a chilled coconut milk can in the fridge)
- 2 tbsp refined coconut oil ((melted) or avocado oil, lard, beef tallow, shortening)
- 1 tbsp apple cider vinegar (or lemon juice, white vinegar)
- 3 medium eggs
- 45 ml unsweetened almond milk (or any other milk)
Instructions
- Preheat the oven to 180C/350F.
- In a large bowl, mix all of the dry ingredients.In a separate large bowl, mix all of the wet ingredients together.
- Pour the wet ingredients into the dry ingredients and mix with a silicone spatula. The batter shouldn't be liquid and pourable. It should be thick and be spoonable.
- Oil a non-stick biscuits baking pan.
- Spoon the batter equally into 6 holes. Depending on the type of baking pan you use, you may be able to make more than 6 biscuits.Place in the oven and bake for 30 minutes.
- A chopstick inserted in the middle of the biscuits should come out clean. If not, bake for an extra 5 minutes.Take out of the oven and let cool completely before taking them out of the baking pan.
Notes
- Instead of coconut oil, you can use avocado oil, extra virgin coconut oil, shortening, lard or beef tallow. For a dairy version, you can use butter or ghee.
- Make sure to use coconut cream without any liquid whatsoever. You just want the thick part of the can.
- Make sure to use melted coconut oil as you won't be able to mix it in the batter when it's in its solidified form.
- Instead of apple cider vinegar, you can use lemon juice or white vinegar.
- Instead of almond flour, you can substitute for any other nut flours.
- For a dairy version, you can use sour cream instead of coconut cream and butter instead of coconut oil.
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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annie watson says
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I just love that you go over everything twice and sometimes even three times. For people like me it is a Godsend & I manage to get most things correct because I reread it a few times.
Your recipes are inventive & TASTY! I really enjoy watching your short but very interesting little videos playing away there in the background 🙂 Didn’t know what a daikon radish was until I watched you make your little daikon pot thingies LOL.
Thanks for all your hard work on behalf of all of us who would have no idea what or how to cook if it weren’t for people like you xo