Low Carb Keto Biscuits

Low Carb Keto Biscuits. Flakey keto butter biscuits you can serve alongside gravy, stew or other meals. You can even make thinner versions of these and use two as a top and bottom for breakfast sandwiches.

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Before you make these, I do want to talk a bit about one of the ingredients, Vital Wheat gluten. I constantly get asked if it’s keto, what it is, where to buy it, etc. So I’ve written an entire article on it you can see here to learn more.

In summary, vital wheat gluten is the protein found in wheat. It’s what creates gluten strands and provides the soft but chewy texture in bread and baked goods. Nowadays you can buy Vital wheat gluten extracted and separated from the wheat.

On its own, it’s only a protein with minimal carbs attached to it. It’s perfectly fine on a keto diet if you track the NET carbs in this recipe like anything else.

The only people who absolutely should NOT consume it is those with a gluten allergy or who are celiac.

If you can’t have gluten, I recommend reading my tips below for how you can alter this recipe. Now that we’ve got that out of the way, I really hope you guys enjoy these low carb biscuits!

This keto biscuit dough is based off my original Flaky Keto Puff Pastry Dough. Except in this recipe, we are simply folding the dough in half rather than folding it like an envelope and we also get to skip the 2 separate refrigeration times (though I still do recommend keeping this dough as cold as possible).

These aren't your typical almond flour biscuits or coconut flour biscuits. By using vital wheat gluten in this recipe, we achieve biscuits that are more light and airy with a texture much similar to biscuits made with white flour.

The oat fiber is another fantastic ingredient that adds some bulk to the dough while keeping the overall texture lighter and the carbohydrates lower!

This dough is really nice to work with once you get it rolled out the first time. The high quantity of butter helps it hold its shape nicely. 

For a twist, I suggest trying these keto buttery biscuits with spices or herbs, garlic powder or even 1/4-1/3 cup shredded cheese added along with some parsley!

Tools I Used To Make Keto Biscuits

• Whisk
• Food Processor (optional)
• Mixing Bowls
• Grater
• Rolling Pin
• Biscuit Cutter
• Cookie Sheet
• Parchment Paper

Ingredients In Low Carb Keto Biscuits

• Vital Wheat Gluten – See this article if you’d like to learn more about it and why I love it in my low carb breads and pastries. (Not in the gluten free version)
• Oat Fiber – This ingredient provides structure to the dough without adding carbs as it’s almost 99% fibre. (Not in the gluten free version)
• Xanthan gum – a great way to improve elasticity in gluten-free baked goods. It’s used alongside vital wheat gluten to provide the best possible “crust-like” texture. If you do not have this ingredient you can still go ahead with this recipe but I’d recommend it if you can get your hands on it.
• Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Psyllium Husks – This is used in the gluten free version to replace vital wheat gluten. It acts similar as it helps the dough to create gluten-like strands. (Not in the vital wheat gluten version)
• Powdered Monkfruit/Erythritol Sweetener – My favourite keto friendly sweetener! Blends seamlessly into anything.

Tips For Making Low Carb Keto Biscuits

• For a finer “flour” and more cohesive biscuit, grind your dry ingredients in a food processor prior to adding the wet.
• Make sure to keep your dough cold at all times. For best results, you can even refrigerate the dough after initially forming it by wrapping it in saran wrap and placing it in the fridge for 20min prior to rolling and folding.
• Use salted butter for this recipe! If using unsalted, make sure to add 1/4 tsp salt.
• If your dough is too dry, pour a little extra heavy cream as needed. Try not to over-do it as the dough is meant to be a bit shaggy. The butter will help to moisten the dough as you roll it out. 
• Use plenty of coconut flour to prevent sticking as you roll.
• Want to spice up these biscuits? Add some parsley and 1/4-1/3 cup shredded cheddar cheese for an amazing cheesy biscuit!
• See the gluten free biscuit tips below if you are gluten intolerant and cannot use vital wheat gluten.

Tips For Making Gluten Free Keto Biscuits*

• Try using 5-6 tbsp whole psyllium husks (26g) in place of the vital wheat gluten. If using ground psyllium husks, you may only need 3-4 tbsps.
• Add 1 tbsp egg white when you add the cream (this helps emulsify the ingredients and bind everything together).
• Use 5 tbsp heavy cream and only add more if needed.
• Use 1 tsp xanthan gum rather than 1/2 a tsp.  

How To Store Low Carb Keto Biscuits

• Store these biscuits in an airtight container at room temperature for up to 2 days OR freeze after fully cooling. 
• To freeze, place them in an airtight container between layers of wax paper to prevent them from getting freezer burnt. 
• Thaw at room temperature or re-heat in the oven on a baking sheet at 350*F or in the microwave.

Low Carb Keto Biscuits Recipe

Serves: 7 Biscuits 

Ingredients:

• 5 tbsp vital wheat gluten, 50g (see gluten free option in “tips” section above the recipe)*
• 1/4 cup almond flour, 30g
• 2 tbsp oat fiber, 14g
• 1 tbsp coconut flour, 7g
• 1 1/2 tbsp powdered monkfruit/erythritol, 10g
• 2 tsp baking powder
• 1/2 tsp xanthan gum
• 1/2 cup + 1 tsp salted butter cold, 125g
• 1/3 cup + ~2-3 tbsp heavy cream, 100-115ml
• 1 tsp white vinegar
• additional coconut flour for dusting
• additional heavy ream for brushing biscuits

Directions:

1. In a bowl, whisk together the dry ingredients including; vital wheat gluten, almond flour, oat fiber, coconut flour, powdered monkfruit/erythritol sweetener, baking powder and xanthan gum.
2. Add your heavy cream to a small bowl or measuring cup with the vinegar and set aside.
3. Grate the butter into the bowl and gently mix the ingredients just to coat the butter.
4. Add the heavy cream and mix again until you get a dry crumbly dough.
5. Dump the dough out onto a greased and coconut floured piece of parchment paper and use your hands to form it into a rough rectangle. Flour the top of the dough.
6. Place another piece of greased parchment paper on top and roll it out into a slightly thinner rectangle, then fold that rectangle in half. Roll the dough out into a thinner rectangle again and fold it in half again. Repeat this process 3-4 more times. Flour the surface and top of the dough often to prevent sticking.
7. Finally form the dough into a rectangle about 1 inch thick and cut circles using a small greased glass or round cookie cutter.
8. Place the biscuits onto a baking sheet lined with parchment paper and brush lightly with heavy cream.
9. Bake the biscuits for ~17-18min or until golden brown around the edges. Let them cool fully. (You can also serve them warm but they will be more crumbly if you are okay with that!) Enjoy your Low Carb Keto Biscuits! 

Nutrition for 1/7th of recipe (1 biscuit): 228 calories | 21.8g fat | 1.4 NET carbs | 6.4g protein | 2.8g fiber

Store these biscuits in an airtight container at room temperature for up to 2 days OR freeze after fully cooling. To freeze, place them in an airtight container between layers of wax paper to prevent them from getting freezer burnt. 

Thaw at room temperature or re-heat in the oven on a baking sheet at 350*F or in the microwave.

Like This Recipe? Here are some similar posts:

• 5 Min Keto Biscuit Thins
• Soft Keto Buns
• Pull Apart Keto Bread Rolls
• Easy Keto Bread
• Keto Flat Bread (Yeast Risen)

• For a finer “flour” and more cohesive biscuit, grind your dry ingredients in a food processor prior to adding the wet.
• Make sure to keep your dough cold at all times. For best results, you can even refrigerate the dough after initially forming it by wrapping it in saran wrap and placing it in the fridge for 20min prior to rolling and folding.
• Use salted butter for this recipe! If using unsalted, make sure to add 1/4 tsp salt.
• If your dough is too dry, pour a little extra heavy cream as needed. Try not to over-do it as the dough is meant to be a bit shaggy. The butter will help to moisten the dough as you roll it out.
• Use plenty of coconut flour to prevent sticking as you roll.
• Want to spice up these biscuits? Add some parsley and 1/4-1/3 cup shredded cheddar cheese for an amazing cheesy biscuit!
• See the gluten free biscuit tips below if you are gluten intolerant and cannot use vital wheat gluten.

Tips For Making Gluten Free Keto Biscuits*

• Try using 5-6 tbsp whole psyllium husks (26g) in place of the vital wheat gluten. If using ground psyllium husks, you may only need 3-4 tbsps.
• Add 1 tbsp egg white when you add the cream (this helps emulsify the ingredients and bind everything together).
• Use 5 tbsp heavy cream and only add more if needed.
• Use 1 tsp xanthan gum rather than 1/2 a tsp.

How To Store Keto Biscuits

• Store these biscuits in an airtight container at room temperature for up to 2 days OR freeze after fully cooling.
• To freeze, place them in an airtight container between layers of wax paper to prevent them from getting freezer burnt.
• Thaw at room temperature or re-heat in the oven on a baking sheet at 350*F or in the microwave.

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