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5 from 1 vote

Low Carb Paleo Almond Flour Biscuits

With less than 5 minutes of prep time and healthy ingredients, you'll want to eat these dairy free biscuits every day of the week!
Course Breakfast, Snack
Cuisine American, Canadian
Keyword biscuits recipe, keto biscuits, low carb biscuits, paleo biscuits
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 biscuits
Calories 311kcal
Author Ashley


Dry Ingredients

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


  • 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.


  • 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.


Serving: 1biscuit | Potassium: 49mg | NET CARBS: 4.62g | Sugar: 1.72g | Fiber: 3.9g | Sodium: 139mg | Calories: 311kcal | Cholesterol: 93mg | Monounsaturated Fat: 1.19g | Polyunsaturated Fat: 0.48g | Saturated Fat: 9.74g | Fat: 27.95g | Protein: 10.31g | Carbohydrates: 8.52g