Keto Biscuits {paleo, gluten-free, dairy-free}

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5 from 69 votes

Keto Biscuits {paleo, gluten-free, dairy-free}

50 minutes
Calories 330kcal


  • 1 cup blanched almond flour (tightly packed, not almond meal)
  • 5 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 4 egg whites
  • 2 tablespoons grass-fed butter (tightly packed, not almond meal)
  • 2 whole eggs (tightly packed, not almond meal)
  • melted butter (tightly packed, not almond meal)


  • Preheat oven to 400º F and line a baking sheet with parchment paper.
  • In a large mixing bowl add almond flour, coconut flour, baking powder and salt.
  • Sifting the flours if they're lumpy.
  • Whisk well to combine.
  • In the bowl of stand mixer or in a separate bowl with an electric hand mixer, beat the egg whites on high speed until soft peaks form, about 3 minutes.
  • Add the egg whites to the flour mixture, fold in and then stir until completely combined.
  • Your egg whites will fall -- it's cool.
  • Making sure the fat isn't hot and the eggs aren't cold, whisk together the two whole eggs with the melted fat of your choice.
  • Whisk in the egg and fat mixture to the biscuit dough.
  • Mix well to combine.
  • Allow dough to sit for 20-30 minutes to allow the coconut flour to absorb excess liquid.
  • Divide the dough into four equal parts and form into same-sized biscuits on the parchment paper at least one inch apart.
  • I use a biscuit cutter as a mold to keep the biscuits uniform in shape and size.
  • Adding the dough and using as a mold, Removing and then shaping the next biscuit.You can also scoop the dough with an ice cream scoop and flatten the scoop slightly.
  • Brush the tops with leftover ghee or melted butter if you'd like.
  • Bake for 15-20 minutes until the tops are golden and a toothpick inserted into the middle comes out clean.
  • Let the biscuits cool then cut the biscuits in half and serve however you'd like.


Calories: 330kcal

Originally posted 2019-02-20 18:39:13.

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