KETO ALMOND FLOUR BISCUITS RECIPE (5 INGREDIENTS)
An almond flour biscuits recipe with just 5 common ingredients & 2.5g net carbs! These buttery low carb keto biscuits will become one of your favorite almond flour recipes.
Provided by Maya | Wholesome Yum
Categories Bread
Time 25m
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
- Mix dry almond flour, baking powder, and sea salt together in a large bowl. Stir in whisked egg, melted butter, and sour cream, if using (optional).
- Scoop tablespoonfuls of the dough onto the lined baking sheet (a cookie scoop is the fastest way). Form into rounded biscuit shapes (flatten slightly with your fingers).
- Bake for about 15 minutes, until firm and golden. Cool on the baking sheet.
Nutrition Facts : Calories 173 kcal, Carbohydrate 4.5 g, Protein 5.2 g, Fat 16.2 g, SaturatedFat 4.1 g, Cholesterol 47 mg, Sodium 158.2 mg, Fiber 2 g, Sugar 0.8 g, TransFat 0.2 g, UnsaturatedFat 2.3 g, ServingSize 1 serving
EASY ALMOND FLOUR BISCUITS (KETO, GLUTEN-FREE)
Soft almond flour biscuits are made with just a handful of ingredients! They're a great gluten-free side or afternoon treat topped with jam.
Provided by Sophie Mackenzie
Categories Biscuits, Muffins, and Scones Quick Bread
Time 45m
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- In a medium-sized mixing bowl, whisk together the almond flour, salt, and baking powder until well combined.
- Add the butter to the almond flour mixture and use your fingertips to mix it in. Stop when the flour looks slightly clumpy and there aren't any visible pieces of butter left.
- Add the eggs and milk to the flour mixture. Use a fork to whisk the eggs then stir everything together until just combined.
- Use an ice cream scoop, or a soup spoon to drop approximately six equally-sized biscuits onto the prepared baking sheet. Bake the biscuits for 30 to 35 minutes, or until golden.
- Cool the biscuits on the baking sheet for 15 minutes before moving them to a wire rack to cool completely. Almond flour biscuits are best eaten warm, topped with butter.
Nutrition Facts : ServingSize 1 g, Calories 181 kcal, Carbohydrate 33 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 63 mg, Sodium 246 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 1 g
ALMOND BISCUITS
These amaretti-style biscuits use minimal flour and have a light airy finish, fit to accompany desserts and drinks
Provided by Jeremy Lee
Categories Dessert, Dinner
Time 35m
Yield Makes 34
Number Of Ingredients 4
Steps:
- Heat oven to 160C/140C fan/gas 3. Line 2 baking trays with baking parchment. Place the egg whites in a clean bowl and whisk until they form soft peaks. Add the sugar and continue to whisk for a few mins more until the whites are glossy. Sift the flour onto the whites, spoon over the almonds, then fold everything together quickly, keeping the mixture light and airy.
- Spoon tbsps of the almond mix, well spaced apart, onto the prepared trays. Bake for 20 mins until golden. Remove from the oven and cool on a wire rack. Serve with the gooseberry fool. These biscuits are best freshly baked but will keep in a sealed container for up to a week.
Nutrition Facts : Calories 47 calories, Fat 2 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 1 grams protein
SAVORY ALMOND-BUTTERMILK BISCUITS
Chock-full of almonds, these biscuits are an updated version of a Southern classic. With their crunchy character, they always garnered praise from patrons at Dairy Hollow House, the inn I ran with my husband, Ned. The inn is now a non-profit retreat for writers. It provides them with the solitude they need to create.-Almond Board of California, x, California
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a skillet, melt 1 tablespoon butter; saute onion and garlic until tender. Cool completely. Combine the flour, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Add the buttermilk, almonds, parsley, sage, rosemary, thyme and onion mixture; stir just until mixed. , Turn onto a floured surface; knead lightly for 1 minute. On a floured surface, roll dough to a 1/2-in. thickness. Cut with a 2-in. round biscuit cutter. Place on an ungreased baking sheet. Bake at 450° for 10 to 15 minutes or until golden brown. Melt remaining butter and brush over warm biscuits.
Nutrition Facts :
WHOLEMEAL-ALMOND BISCUITS
These wholesome biscuits are the perfect companion to a well-made cup of tea.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 15
Number Of Ingredients 8
Steps:
- Pulse almonds in a food processor until coarsely ground. Add flours, sugar, salt, and cinnamon, and pulse to combine. Add butter, and pulse until mixture resembles coarse meal. With machine running, pour in enough water until dough juststarts to come together on the sides of the bowl. Shape dough into a ball, and wrap in plastic. Refrigerate until cold and slightly firm, no longer than 30 minutes.
- Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to an 11-inch round just more than 1/4 inch thick. Cut out 3-inch circles. Carefully gather scraps of dough, reroll, and cut out remaining biscuits. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake cookies until edges are golden brown, about 30 minutes. Let cool on baking sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.
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