Try this Low Carb Biscuits recipe, or contribute your own.
- Carbohydrate 5.26817248289533 g
- Cholesterol 18.3708333271077 mg
- Fat 12.0541058481809 g
- Fiber 1.44626959518426 g
- Protein 4.98401354181132 g
- Saturated Fat 4.33005715638639 g
- Serving Size 1 1 Serving (69g)
- Sodium 132.771642340575 mg
- Sugar 3.82190288771107 g
- Trans Fat 0.744960538004999 g
- Calories 143 calories
Step-by-step
- Preheat the oven to 450 degrees.
- Mix all the dry ingredient together first.
- Combine all the wet ingredients next.
- Mix well.
- Spray your pan with non stick cooking spray. I used a muffin tin but you can use any pan you choose.
- Take a drop and drop a dollop of biscuit batter on your pan. I also spray my spoon with non stick cooking spray because the dough will slide right off into the pan.
- Cook for about 10 to 13 minutes.
The Mechanics of Nut-Based Structure
Almond flour lacks gluten, meaning it cannot trap expanding steam through elastic protein networks alone. Achieving a stable crumb relies entirely on balancing the fat from four tablespoons of melted butter and half a cup of sour cream with the precise lifting power of one tablespoon of baking powder. Whisking the dry components thoroughly distributes the leavening agent evenly so the batter rises without dense pockets. Because nut flours absorb moisture differently than wheat, coating the spoon with nonstick spray prevents tearing the delicate dough structures during portioning.
High-Heat Leavening and Scaling
Baking at 450 degrees Fahrenheit triggers rapid carbon dioxide production from the baking powder before the heavy fats melt and pool on the baking surface. This thermal shock creates the necessary lift during the 10 to 13 minute baking window until edges turn golden brown. Multiplying this formulation requires careful fractional measuring of the eggs and dairy to maintain the moisture balance. Doubling the batch works reliably in standard muffin tins provided each cavity receives equal portions.
