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Gluten-free, low-carb biscuits that are light and fluffy! Super easy to make and a family favorite. Dairy-free, sugar-free, Keto, & THM-S
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These delicious low-cab biscuits are super easy to make and are perfect for breakfast or as a side with a meal.
How to make gluten-free, low-carb biscuits.
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- In a medium bowl mix together the almond flour, baking powder, salt, and coconut oil. If the coconut oil isn’t completely melted just mix it in with a fork.
- In another bowl mix the egg whites with an electric blender until frothy and just starting to thicken up.
- Fold the egg whites into the flour mixture and combine.
- Divide batter into 5 portions and place on parchment lined baking sheet.
- Bake for 10-12 minutes.
The trick is to get these light and fluffy is beating the egg whites to a nice froth before mixing with the flour.
I’ve made them with coconut oil that was melted and coconut oil that was just softened and they turned out great both ways. But I think they’re easier to make using the melted coconut oil.
I’m always on the lookout for a good price on blanched almond flour and Amazon has a good deal on Kirkland’s Brand Blanched Almond Flour.
To make these savory you can brush them with garlic butter or add your favorite seasoning to the batter.
Here are more gluten-free and low-carb recipes:
Low-Carb Cinnamon Muffins (Gluten-Free)
Gluten-Free Strawberry Scones
Gluten-Free Lemon Blueberry Muffins (Low-carb)
Gluten-Free Coconut Strawberry Chia Muffins (Low-carb)
Gluten-Free Lemon Blueberry Muffins (Low-carb)
Gluten-Free Biscuits
5 Stars4 Stars3 Stars2 Stars1 Star4.7 from 3 reviews
- Author: MamaShire
- Yield: 5 biscuits 1x
Description
Light and fluffy gluten-free and dairy-free biscuits. Low-Carb, THM-S
Ingredients
Scale
- 1 cup + 2 tablespoon almond flour
- 1 teaspoon aluminum-free baking powder or *grain-free baking powder
- 1/2 teaspoon Himalayan salt or sea salt
- 2 tablespoons coconut oil, melted or softened
- 3 egg whites
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- In a medium bowl mix together the almond flour, baking powder, salt, and coconut oil. If the coconut oil isn’t completely melted just mix it in with a fork.
- In another bowl mix the egg whites with an electric blender until frothy and just starting to thicken up.
- Fold the egg whites into the flour mixture and combine.
- Divide batter into 5 portions and place on parchment lined baking sheet.
- Bake for 10-12 minutes.
Notes
*grain-free baking powder – 1 teaspoon baking soda + 2 teaspoons cream of tartar
Serving size- 1 biscuit Calories: 203 Fat: 18 g Net Carbs: 3 g Protein: 8 g
Reader Interactions
Comments
MamaShire
Hi Sandy! Yay! You’ll have to let me know what you think.
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Rhonda Devine
This was such a wonderful recipe….I’ve recently been told by my ND to forgo all grains for awhile so I’ve been craving some bread and this hit the spot! Thanks so much!
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MamaShire
Rhonda, I’m so glad that you like it! And thrilled that this can help you with your health!! Love you!
Reply
These look delicious! I am going to make them tonight! Thank you!
See AlsoGluten-Free Garlic BreadGluten Free Dinner Rolls Recipe | Soft, Squishy Yeast RollsKeto Biscotti (Crispy, Nutty) – Sugar Free LondonerGluten Free Baking Powder Biscuits - Tender, Light, Flaky, easy to make!Reply
Kelly B
thank you for such a great recipe. These came out great! tested like real biscuits!
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Laura
Can I used regular all purpose flour? I can’t find the almond flour in my local grocery.
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MamaShire
Hi Laura, you can use a different flour, but it will change the recipe. Using almond flour will keep it in the guidelines that I needed for this recipe, mainly that it be gluten-free, dairy-free, and fit with Trim Healthy Mama.
Reply
Thanks for this great recipe….Just took them out of the oven and they are perfect and yummy. That doesn’t always happen with grain free cooking. This recipe is a keeper
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Johanna
Is there a way to pin your recipes that I am missing? Would love to add to my Pinterest board.
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MamaShire
If you hover over one of the pictures in the post, there should be a little pin-it button pop up near the top of the photo that you can click.
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Christina
These biscuits came out divine. As a lover of southern style biscuits who grew up eating the real deal these are seriously so so good and satisfying. Soft and not crumbly! I kept mine in for about 20 mins and added butter on top in the last few mins to help them brown but other than that a perfect recipe!! My friends who aren’t gluten free or grain free thought they were amazing so this is definitely a recipe I’ll be repeating.
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MamaShire
That’s great! It’s always a delight when friends who aren’t gluten free like your gluten-free foods! 🙂
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Tammy
I made these biscuits last night. I added a sprinkle of my Everything Bagel seasoning from Trader Joe’s. These are the BEST low carb biscuits that I have ever made!
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MamaShire
That’s wonderful!
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Karen
I have a question. Would it be OK to put the egg yolks in the batter? I doubled the recipe and they turned out wonderful. Light and fluffy. Delicious
But I would like to incorporate the yolks into the batter. What do you think?Reply
MamaShire
Hi Karen,
You could definitely try it. I’m thinking the egg yolks will make it denser so the texture may change.
Reply
Diane
Oh my goodness thank you so much for these biscuits! I made them tonight for the first time. They taste so good, the texture is wonderful and they will be a regular item at my house from now on!
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MamaShire
Diane, I’m so glad you like them!
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Shawnda
Hubby can’t have coconut oil due to allergy. Do you think ghee or butter will work in place of the coconut oil? I’m just now trying to find bread replacements so have zero knowledge of what will work….
Reply
MamaShire
Yes, ghee or butter should work just fine in this recipe. I haven’t tried it personally, but when recipes call for butter I use coconut oil so it should work in reverse. Hope it works for you. It’s definitely a challenge when you’re working with allergies.
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Amy
Does this recipe require fresh egg whites or can I use carton?
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MamaShire
You can use either!
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Nan
I can’t wait to try this recipe. Thanks for sharing it!
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Becky
These were so good last night for strawberry shortcake that I made them again tonight to have with goulash. I used a muffin pan with parchment liners so they’d keep their shape. Great biscuit texture. I’ll be making these often.
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Sandy
I wonder if this might work with 1 to 1 baking flour? Its whats on hand, lol. Totally forgot to restock the almond flour! These sound so wonderful. Thanks for sharing!!!
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MamaShire
I’m not sure but sometimes you just have to use what you have! Let me know how it turns out!
Reply
These are delicious! If I need to save one for 2 days, do you recommend refrigerating? Just not sure if the coconut oil will make it hard. Thank you!
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MamaShire
These don’t really get hard, but we normally heat them up in our air-fryer for a minute or two and they are like fresh out of the oven.
Reply
I have egg whites in a carton- what would the measurement be for those?
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MamaShire
Be sure to look at the carton for the amounts, but one egg white from a carton is usually 1/8 to 1/4 of a cup. I have two different brands in my refrigerator right now and they have two different measurements. Not sure why, but then just times that by 3.
Reply
Meg
Have you ever tried to add garlic powder to make them garlic biscuits?
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MamaShire
No, I haven’t but I think that sounds good!
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Lisa
I thought I may have wrecked it when I didn’t whip the egg whites first but omg it was still good and not only that I could care less about the step I missed I made my family try it they all loved it and wouldn’t mind if I made it again #winning
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MamaShire
That’s great! Glad they all loved it and good to know about the missed step!
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Erin
I liked these a lot. I had them with some soup. I think they’ll be really good with jam or honey, too. They were really easy, and I got to teach my 5 year old how to separate eggs! Thank you.
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Jennifer
Will oat flour or some other gluten free flour work, have a nut allergy
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MamaShire
Hi Jennifer, I haven’t tried it with another flour yet but I plan to in the future. If you try it I’d love to know how it turns out.
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Jennifer
I made them today with nut free gluten free baking flour blend since I have an allergy to nuts. I also modified recipe by adding sugar, reducing salt to a pinch and added strawberries to make them into scones. They were fantastic. Thank you for the great recipe. I’m planning to use often.
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MamaShire
Oh, that sounds really great! Strawberries are a favorite of mine!
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Nina
Oh. My. Goodness. I have been Gluten Free for over 10 years; I have tried so many GF biscuits recipes and they were eh, ok. Good enough, I suppose- for gluten free that is. BUT. THESE. BISCUITS. Oh myyyy! They are perfect! Delicious, delicate and EASY. Exactly what a biscuit should be. Thank you So SO much for this recipe. I will be utilizing this often!!! ❤️
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MamaShire
Oh, that makes me so happy. I’m so glad you enjoy them.
Reply
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