Keto Biscuits (Dairy Free!)
Keto Biscuits Recipe + Video – a dairy free, low carb biscuit that is only 5 carbs! Made in 1 bowl with just 5 ingredients! Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.
These keto biscuits are going to BLOW YOUR MIND!
They’re only 5 ingredients. 5 net carbs. And seriously take 5 minutes to make and get in the oven.
An absolute miracle! Will make all your keto soups + stews even more delicious!
Keto Biscuits Ingredients
I like to use a large cookie scoop to scoop out the biscuits on a rimmed baking sheet. Lightly flatten to give them that biscuit shape. Then top with flaky sea salt which is so delicious and fancy feeling.
Are These Biscuits Whole30?
Even though these biscuits contain all Whole30 compliant ingredients, they are not Whole30 because you can’t recreate baked goods. But they’re perfect for food freedom! The healthiest, best ingredient biscuits you’ll find.
- Instead of ghee, you can substitute coconut oil or even butter if you’re ok with dairy.
- In place of the 2 eggs, you can substitute 2 flax egg replacement
- I don’t have a nut free flour recommendation. I tried this with coconut flour and they did not turn out at all. If you are able to come up with a nut free flour substitute for these biscuits, please share in the comments!
Keto Biscuit Texture
The resulting biscuit has a crispy exterior, and tender crumb interior. Swear to god, they taste EXACTLY like regular biscuits.
I love the slight crunch you get from the flaky sea salt.
Watch Keto Biscuit Recipe Demo (2:20 minutes)
- Preheat your oven to 350ºF with the oven rack in the middle. Line a baking sheet with parchment paper for easy cleanup.
- In a bowl, make the dough by combining all ingredients and whisking with a fork until combined.
- Use a large cookie scoop to scoop out 3 tablespoon balls. Flatten slightly with your hand to shape like biscuits. Sprinkle with flaky sea salt.
- Bake for 20 minutes, or until set and turning golden brown. Cool on the baking sheet.
- Serve warm, or room temperature. Will last in an airtight container refrigerated for 7 days, or frozen for 6 months.
You can substitute the ghee for coconut oil (refined coconut oil has no coconut taste), or butter if you’re ok digesting dairy.
You *should* be able to use a flax egg if you have an egg allergy. I haven’t tested this. If you do, let me know how it turned out in the recipe comments!
There aren’t any substitutions for the almond flour to keep this nut free. Coconut flour for sure doesn’t work. You can use a gluten free flour blend, it just won’t be keto.
This post contains affiliate links, thanks for the love! Recipe adapted from Wholesome Yum.
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