Low Carb Keto Biscuits
Flaky and Buttery Keto Biscuits made with almond flour, coconut flour and vital wheat gluten.
Servings: 7 Biscuits (or 10 smaller side serving biscuits)
- 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
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.
Add your heavy cream to a small bowl or measuring cup with the vinegar and set aside.
Grate the butter into the bowl and gently mix the ingredients just to coat the butter.
Add the heavy cream and mix again until you get a dry crumbly dough.
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.
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.
Finally form the dough into a rectangle about 1 inch thick and cut circles using a small greased glass or round cookie cutter.
Place the biscuits onto a baking sheet lined with parchment paper and brush lightly with heavy cream.
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!)
- Vital Wheat Gluten
- Almond Flour
- Coconut Flour
- Oat Fiber
- Xanthan Gum
- Powdered Monkfruit/Erythritol Sweetener
- 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.
Serving: 1biscuit (1/7th) | Calories: 228kcal | Carbohydrates: 1.4g | Protein: 6.4g | Fat: 21.8g | Fiber: 2.8g