Low Carb Biscuit Recipe

Healthy, gluten-free and absolutely low carb, for me, this is the best homemade biscuit recipe! If you’re into flavorful biscuits, you’re going to love these. The best part? You will only need five ingredients! Some of my friends who are doing the ketogenic diet also enjoy these biscuits with almond flour fathead dough as bread substitute.

Low Carb Biscuit Recipe

• 1 1/2 cup almond flour
• 1 tbsp baking powder
• 2 1/2 cup mozzarella cheese, shredded or cubed. I use Galbani Fresh Mozzarella Pre-Sliced.
• 2 oz cream cheese, cubed
• 2 large egg, beaten
• toasted sesame seeds for toppings (optional)
• 1 tsp melted butter (optional)

How to Make Low Carb Biscuits

1. Pre-heat the oven to 400F. Line a baking sheet with parchment paper.
2. Stir together the almond flour and baking powder. Set aside.
3. In a large bowl, combine the shredded or cubed mozzarella and cubed cream cheese. Microwave for two to three minutes, stirring halfway through. Stir until everything is completely melted.
4. Stir the flour mixture and beaten eggs into the melted cheese mixture. Working quickly while the cheese is still hot, knead with your hands until a dough forms. The dough will be very sticky, but keep kneading and squeezing through your fingers for a few minutes. If the dough becomes hard before fully mixed or is too difficult to knead, you can microwave/reheat for 15-20 seconds to soften it. Wash your hands and knead again until everything is well-incorporated or completely uniform.
5. Make small balls and then flatten them out on the lined baking sheet.
6. (Optional) Sprinkle toasted sesame seeds over the biscuits and gently press into the dough.
7. (Optional) Brush the surface with melted butter.
8. Bake for 10-15 minutes until the biscuits are firm and golden.

A few things to note:

• Mix well, knead well. You shouldn’t have pieces of cheese separate from areas of almond flour.
• Expect for the the dough to be sticky. Cover your hands in oil and you’ll notice that it makes working with the dough a lot manageable.
• If the cheese starts to solidify before the dough forms, you may need to re-heat the mixture gently for a short time to soften it then knead again. Don’t overheat to avoid cooking the egg.
• If you prefer using a food processor or stand mixer instead of kneading manually, that is okay too. On a food processor, use either the dough blade or the S-knife blade. When adding the cheese, push it down toward the blade to help the dough form.
• Sometimes, these biscuits tend to spread (expand sideways) instead of rising. Not a dealbreaker for me since the taste is still going to be delicious.

I’d normally have these low-carb biscuits when I am having soup for lunch/dinner or when I’m having my afternoon coffee.

Let me know through the comment section below if you’ve tried making these.

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