Mile-high, flaky and extra tender, we’re talking gluten free and keto biscuits! Think an awesome option for low carb meal prepping!
Gluten Free & Keto Biscuits
Mile-High ‘N Suuuper Flaky!
These grain free keto biscuits are one of those recipes which makes you go ‘how is this low carb?!’. They’re so good in fact, that I’ve been making batch after batch with the excuse of perfecting them further. Though in all honesty, they were already good-to-go three batches ago!
They are a bit denser than regular biscuits though, more ‘whole-wheat’ per se. Though still beautifully flakey and tender. Think a true match made in heaven with our very-berry chia jam!
The best thing? You can make a batch, freeze them, and bake straight from the freezer as needed! And they also freeze great baked, so whatever works for you.
And the next best thing? These are veeery filling. As in I’ll award you guys a medal if you manage to eat more than two, and we’re already talking food coma territory here!
A final note! Because of the layers and the folding, these guys do require a little bit of baking skill (think puff pastry or croissants… but easier!). So an easier alternative are our (30 minute!) keto drop biscuits. Same deal, just more tender and less flaky (see picture below!).
If you’ve ever made flaky biscuits before, you’re off to a great start as these low carb counterparts are close in method to the traditional version. Though perhaps a bit more of a cross between a biscuit and rough puff pastry.
You see, you’ll be sprinkling frozen grated butter while folding the layers of dough to get an extra rise. Because ahem… let’s face it, grain free flours always need a little extra help! Though these guys do get quite a decent rise: if you cut them 1-inch tall expect them to grow roughly 3/4 inch (that’s a 75% growth guys!).
Otherwise very similar rules to biscuit making apply:
- Work quickly and in a cool place as you don’t want the butter to melt. If it gets too sticky, pop it in the freezer for 10-15 mins.
- The first biscuits you cut will always be the best and flakiest. In fact, many top bakeries will throw away the scraps after said first cut. But since we’re working with precious grain free ingredients, we’re having none of that. You’ll fold the dough again and keep cutting. Just keep in mind that the first six (out of nine) will be the best, see pics for reference.
- Use a sharp cutter and cut straight down, without any twisting motion. This will ensure clean layers.
- if you don’t want to worry about 2 or 3, simply cut them as squares straight down with a sharp knife. I generally do that when there’s no need for ‘biscuit perfect’ photos. Seriously, cut them as squares unless you’re crazy set about the shape.
- Weigh your ingredients. This will forever be a staple recommendation for any sort of gluten free baking here at gnom-gnom. As aside from leading to less dirty dishes, it will ensure consistent results time and time again. Remember that gluten free (and particularly keto) baking is notoriously finicky, and measuring by cups is anything but accurate. And if you don’t own a baking scale, measure with cups by dropping the ingredients onto them rather than scooping them out (which often leads to overpacking).
The Main Ingredients
Almond flour. You truly need a super finely ground almond flour here, as if you use meal your biscuits will turn out dense and oily. Super fine almond flour brands include Anthony’s (my favorite), WellBees and Bob’s.
Flaxseed meal. You’ll want to use golden flaxseed meal (I use Bob’s), and regrind the flakes in your (very dry!) bullet or blender until finely powdered. Great way to avoid slimy breads.
Coconut flour. I always favor Anthony’s (best taste and texture!), but Bob’s works great too.
Whey protein isolate. This one is an absolute must, as it will ensure your biscuits don’t collapse post-bake. Keep in mind that this ingredient varies tremendously from brand to brand, and we’ve only tried (and are super happy!) with Isopure’s Zero Carb Unflavored.
Xanthan gum. Borrowed from molecular cooking, xanthan gum is the binding agent which makes your toothpaste jelly-like (and your cream cheese, well cream cheese-like). And it’s also the most common gluten-replacer in gluten free baking. And while we do prefer the results with it, you can sub it with twice the amount of flaxseed meal (so 4tsp)- not a huge deal here.
Gluten Free & Keto Biscuits
Mile-high, flaky and extra tender, we're talking gluten free and keto biscuits! Think an awesome option for low carb meal prepping!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
- 168 g organic grass-fed butter
- 2 eggs
- 230 g sour cream
- 3 tablespoons water
- 2 tablespoons apple cider vinegar
- 192 g almond flour
- 125 g golden flaxseed meal finely ground
- 42 g coconut flour
- 30 g whey protein isolate
- 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. Allow to cool for 10 minutes before serving. These guys keep well, stored in an airtight container at room temperature, for 3-4 days.
*Maybe it's me, but I find that when adding whey protein isolate to baked goods much less salt is needed to season them.
I found each batch to yield 9 (very large!) biscuits. You can alternatively pat down the dough to 1/2-inch (rather than one), and yield 18 of these guys.