Gluten Free, Low Carb & Keto Biscuits

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4.50 from 127 votes

Gluten Free, Low Carb & Keto Biscuits

50 minutes
Calories 210kcal


  • 168 grams grass-fed butter (organic)
  • 230 grams sour cream
  • 3 tablespoons water
  • 2 tablespoons apple cider vinegar
  • 192 grams almond flour
  • 125 grams flax seed meal (organic)
  • 42 grams coconut flour
  • 30 grams whey (organic)
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cream of tartar
  • 2 teaspoons xanthan gum
  • 1/2 teaspoon kosher salt


  • Place the butter in the freezer for 1 hour before starting.
  • Grate it, and return to the freezer while you prepare the remaining ingredients.
  • Add eggs, sour cream, water and apple cider vinegar to a medium bowl and whisk for a minute or two until fully mixed.
  • Set aside.
  • Add almond flour, flaxseed meal, coconut flour, whey protein, baking powder, baking soda, cream of tartar, xanthan gum and kosher salt to a large bowl and whisk until very thoroughly combined and no lumps are visible.
  • Add in half the grated butter to the flour mix (84g/6TBS).
  • Distribute it quickly with your hands, rubbing it against the flour briefly with your fingertips.
  • Since it's already grated, you won't need to 'break it into' the flours.
  • Pour in the egg and cream mixture, mixing with a spatula until just incorporated.
  • The dough will be very shaggy.
  • Refrigerate for 15 minutes.
  • Preheat oven to 450°F/230°C (do 500°F/260°C if using a convection oven) .
  • Line a baking tray with parchment paper or a baking mat.
  • Lightly flour your work surface with coconut flour and turn out the rested dough.
  • Pat it down with your hands into a rectangular shape (roughly 14-by-10-inches).
  • Sprinkle 1/6th of the remaining butter in the center, and fold in one of the edges over it.
  • Sprinkle another 1/6th of the butter over the just-folded edge and fold in the remaining side (think like folding a letter!).
  • Use a knife to help lift the dough if it's sticking to the surface (you want to make sure to not add too much flour).
  • Turn the dough anti-clockwise and pat it down into a rectangle once again.
  • Repeat the process two more times and pat the dough down until 1-inch in height.
  • You could also do 1/2-inch height and yield 18 biscuits.
  • Using a 2 1/2-inch round pastry cutter, score the dough to make sure you can get 6 pieces.
  • Cut straight down (no twisting!), and place the biscuit rounds onto the prepared tray.
  • Gather the scraps, do another fold, and cut once again.
  • Alternatively, simply cut into 9 squares straight down with a sharp knife (recommended).
  • Pop the tray in the freezer for 15 minutes prior to baking.
  • You can freeze the biscuits for 1-2 months at this point, and bake straight from the freezer as needed.
  • Brush with melted butter and bake for 15-20 minutes until deep golden.
  • These guys keep well, stored in an airtight container at room temperature, for 3-4 days.


Calories: 210kcal

Originally posted 2019-02-20 18:14:17.

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