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.
Traditional yeast rolls demand hours of proofing and careful gluten development. This alternative skips wheat flour entirely, relying on almond flour and baking powder for structure instead. Whisking the dry components thoroughly ensures the leavening agent distributes evenly without forming bitter pockets. Measure precisely because almond flour packs densely into cups.
Bake these in a metal muffin tin preheated at 450 degrees Fahrenheit for 10 to 13 minutes. Metal conducts heat faster than ceramic, producing a golden crust before the interior dries out. Cool the baked batch completely on a wire rack to prevent steam condensation from softening the crust. Store leftovers in an airtight container at room temperature for up to two days.
Freezing works exceptionally well for this formulation. Arrange unbaked or baked portions on a sheet pan until solid, then transfer them to a freezer bag for up to two months. Individual portions thaw rapidly on the counter within 30 minutes. Reheat thawed units in a toaster oven at 350 degrees Fahrenheit for four minutes to restore exterior crispness.
Stale remnants transform easily into breakfast stratas or savory stuffings. Cube day-old portions and toast them further in a skillet with melted butter and herbs. Process the toasted cubes into fine breadcrumbs for coating proteins. Proper storage prevents moisture absorption and maintains desired texture.
