In just 30 minutes, our Almond Flour Biscuits bake up soft and buttery on the inside, and perfectly crisp on the outside. They’re a warm, keto-friendly treat everyone will love!
Our almond flour biscuits are the perfect keto-friendly, gluten-free snack, offering a warm, buttery side dish with a classic fluffy center. Quick and easy to make, they’re ready in just 30 minutes and fit seamlessly into a low-carb lifestyle.
These biscuits are perfect as a savory side with soups or a sweet treat with jam, and will quickly become a staple in your kitchen.
Why You’ll Love Our Almond Flour Biscuits
- Quick and Easy: Ready in just 30 minutes, these almond flour biscuits are ideal for busy mornings or quick dinner prep.
- Keto-Friendly: Perfect for a low-carb lifestyle, they fit seamlessly into a keto diet while supporting healthier eating habits.
- Versatile: Enjoy them as a savory side, a morning treat, or paired with your favorite spreads. Their nutty flavor complements any meal.
- Make-Ahead Option: Prepare the dough in advance, freeze it, and bake fresh biscuits whenever you need them.
How to Make Perfect Almond Flour Biscuits
Preheat the Oven – Start by preheating your oven to 350°F and lining a baking sheet with parchment paper to prevent sticking.
Mix the Wet Ingredients – In a large bowl, whisk together the eggs and cream cheese until smooth. This creates the base for the biscuit dough.
Blend the Dry Ingredients – Add almond flour, coconut flour, baking soda, baking powder, and salt to a food processor. Pulse briefly, then add chilled butter cubes. Pulse again until the butter forms pea-sized pieces.
Combine Ingredients – Gradually mix the dry ingredients into the egg mixture, creating a stiff batter.
Form the Dough -Divide the dough into six equal portions for larger biscuits or eight for smaller ones. Shape each portion into a biscuit about 1 inch thick and 2.5-3 inches wide.
Bake – Place the biscuits on the prepared baking sheet and bake for 10-12 minutes, or until the bottoms are lightly browned. They will remain soft on top and around the edges when freshly baked.
Cool Completely – Allow the biscuits to cool fully on the baking sheet before removing them. This step is important to prevent them from breaking apart, as they are delicate when warm.
Pro Tips
Watch Your Baking Time: To keep your almond flour biscuits soft and fluffy, avoid overbaking. Set a timer and check for doneness to ensure they stay tender and perfectly baked.
Enhance the Flavor: The natural nutty flavor of these biscuits pairs beautifully with both sweet and savory toppings. For breakfast, try honey, sugar-free jam, or apple butter. For a savory twist, toast them with butter or top them with creamy avocado slices.
Easy to Freeze: Save time by freezing unbaked biscuits. Shape the dough into biscuits, store them in a freezer bag, and freeze for up to two months. Simply bake fresh biscuits whenever you need them!
Store Properly: Store leftover biscuits at room temperature for up to three days, covered with a clean tea towel, or refrigerate them in an airtight container for up to a week. Avoid plastic bags to prevent excess moisture.
Reheating Tips: To revive leftover biscuits and maintain their crisp edges, reheat them in a toaster. This quick method restores their warm, delicious texture.
Key Ingredients and Substitutions
- Cream Cheese Spread: Cream cheese adds a tangy flavor and lower fat content compared to butter.
- Eggs & Butter: Keep eggs and butter cold until ready to use. This helps prevent the batter from warming up too much, ensuring your biscuits bake to perfection without becoming too soft.
- Almond Flour: We love almond flour for its low-carb benefits and rich nutrients. It pairs perfectly with a little coconut flour in this recipe — while you can use all almond flour, we recommend the mix for the best flavor. Feel free to substitute with your favorite keto flour!
Frequently Asked Questions
Can I use regular flour instead of almond flour in this biscuit recipe?
While almond flour is ideal for low-carb biscuits, you can substitute regular flour. However, the texture and carb content will change. You may need to adjust the other ingredients and baking time for the best results.
Is there a trick to baking with almond flour?
Yes, there are two key things to keep in mind: flavor and baking time.
Almond flour has a subtle, toasted nutty flavor that adds a unique taste to baked goods — it’s not overpowering, but it’s definitely noticeable and delicious! When it comes to baking, almond flour tends to burn more easily than regular flour. So, be sure to watch your baked goods closely to avoid overbaking!
Can I make almond flour biscuits without eggs?
Yes! You can replace eggs with flaxseed meal. Simply mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, maintaining the texture of your biscuits while keeping them egg-free.
Almond Flour Biscuits
Ingredients
- 3 Medium Eggs
- ¼ cup Cream Cheese Spread
- 1⅚ cup Almond Flour 1/2+1/3
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ⅓ cup Coconut Flour
- 4 tbsp Unsalted Butter cold
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Set it aside for later use.
- In a large mixing bowl, whisk together the eggs and cream cheese until smooth and well combined.
- In a food processor, blend the almond flour, coconut flour, baking soda, baking powder, and salt. Add the chilled, cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Gradually mix the dry ingredients into the egg and cream cheese mixture to form a thick, stiff dough.
- Divide the dough into six equal portions, shaping each into biscuits about 1 inch thick and 2.5–3 inches in diameter. Alternatively, you can make eight smaller biscuits.
- Arrange the biscuits on the prepared baking sheet and bake for 10–12 minutes, or until the bottoms are lightly browned. The tops and edges will remain soft when freshly baked — this is normal and helps keep them moist once cooled.
- Allow the biscuits to cool completely on the baking sheet before handling, as they may be fragile while warm.