Tender and Fluffy Keto Biscuits
User Reviews
4.9
Tender and Fluffy Keto Biscuits
Description
The Tender and Fluffy Keto Biscuits rely on superfine almond flour blended with egg, sour cream, and baking powder to achieve a thick batter that forms drop biscuits when scooped onto a lined baking sheet. Baking at 350°F for about 15-17 minutes creates golden biscuits with a tender crumb and a delicate rise. The sour cream contributes moisture and slight acidity, while baking powder provides leavening to enhance fluffiness.
The texture is soft and moist without the gluten typical of traditional biscuits, which can make shaping difficult. These biscuits hold their shape best when dropped rather than molded by hand. Their mild, buttery flavor makes them suitable as a savory side, especially with breakfast or dinner.
Leftover biscuits keep well refrigerated for up to four days and can be reheated briefly. Using superfine almond flour measured by weight and fresh baking powder ensures the best biscuit rise. Adjusting the salt based on desired sweetness, especially if serving with jam or honey, improves balance. Baking times should be monitored closely to avoid drying the biscuits out.
Ingredients
- 1 egg large
- ¼ cup sour cream
- ¼ teaspoon salt see notes below, sea salt
- 1 cup almond flour 4 ounces, superfine
- 2 teaspoons baking powder fresh; gluten-free if needed
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the egg, sour cream, and salt.
- Using a rubber spatula, mix in the almond flour followed by the baking powder. The batter should be thick, as shown in the photo. If it's thinner than this, add ½ ounce (2 tablespoons) of almond flour.
- Using a 2-tablespoon scoop, place six mounds of the batter on the prepared baking sheet, spacing them 2 inches apart. Do not flatten the mounds.
- Bake until golden, for 15-17 minutes. Don't overbake or they will be dry.
- Serve warm.
Notes
- Measure almond flour by weight for the best consistency; coarse almond meal will not work well.
- The batter should be thick and able to hold its shape; if too thin, add extra almond flour in small amounts.
- Dropped biscuits work better than shaped ones due to the sticky batter texture.
- These biscuits are best eaten warm and can be stored in the refrigerator up to four days, reheating briefly before serving.
- You can double the recipe to make more; they also freeze well and thaw quickly in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6biscuits
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 2biscuits | |
| Calories | 277kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 10g | 20% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Sodium | 551mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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