If you like to have some type of bread or biscuit with your breakfast then you will love these low carb biscuits. Before I started living a low carb lifestyle, I would have a bagel or white toast every morning. They are definitely not on my plan now! These biscuits are a fantastic substitute and I include them in my weekly meal prep.
A healthy breakfast really sets me up to maintain my eating goals. According to WebMD, breakfast kick starts your metabolism and gives you energy to help you focus and get through your day. Skipping breakfast can throw off your body's rhythm of fasting and eating. I know many people have found success with intermittent fasting. But for me and many others, eating a filling, healthy breakfast will more likely to satisfy us until lunch and keep away from foods that are not good for us.
Of course as much as we would love to just have a doughnut or some other pastry for breakfast, doing so will just insure that we will be hungry soon after and the empty calories will do us no favors. Protein in the morning is recommended to add to our breakfasts. For me, it usually means eggs in some form or another, although I have been known to just have some chicken or turkey. There are no protein rules as far as I'm concerned. And now I can enjoy my eggs with a low carb biscuit....so good!
Ingredients:
- egg
- sour cream
- apple cider vinegar
- water
- fine milled almond flour ( I recommend Bob's Red Mill)
- golden flaxseed meal (necessary for texture)
- coconut flour (again, Bob's)
- unflavored whey protein isolate
- baking powder
- Xanthan gum
- salt
- butter
I know some of these ingredients may not be standard items you keep in your pantry. But if you do a lot of low carb baking, it will be worth it to stock them. I plan on doing some research to find them in bulk to save money.
Using a food processor works best for mixing the ingredients but you can use a pastry blender to mix the batter. It will not be a completely smooth blended texture like a cake batter. It will look slightly unmixed and a thicker dough-like texture.
This recipe from gnom-gnom.com stated there were 6 servings so I shaped the biscuits to make 6. However, on my next baking day, I made them a bit smaller and got 8 biscuits, which was fine and saved some calories.
I am eating these delicious biscuits on repeat and I hope you try this recipe and enjoy them too! You may also like to try the recipe for low carb bagels. They are just as tasty!
Keto Breakfast Biscuits
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 biscuits 1x
- Category: Side Dish
- Method: Bake
- Cuisine: American
Description
Low Carb biscuits are a healthy and filling way to enjoy your breakfast. Try them with some eggs or even make a breakfast sandwich with ham, chicken or turkey.
Ingredients
- 1 egg
- 1 tablespoon apple cider vinegar
- 2 tablespoons water
- ⅓ cup sour cream
- 1 cup fine milled almond flour (sifted)
- 3 tablespoons coconut flour (sifted)
- 5 tablespoons golden flaxseed meal
- ⅓ cup whey protein isolate
- 3 ½ teaspoons baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 8 tablspoons (1 stick) butter
optional topping
- 1 tablespoon melted butter
- 1 teaspoon of choice of seasoning
Instructions
- Preheat oven 450°F. Line a baking sheet with parchment or silicone mat
- Into a bowl, lightly whisk the egg, sour cream, water and apple cider vinegar. Set aside.
- Add the flours, protein, flaxseed meal, baking powder, Xanthan gum and salt in a food processor and pulse until all ingredients are combined. Use a spatula and scrape around the side and bottom to make sure everything was mixed together.
- Add in the butter and lightly pulse a few times. You will see the dough become combined and it will be about the size of a pea. Pour in the egg/sour cream mixture. Pulse until combined. Do not over mix the batter, it should not be overly smooth.
- Use a spoon or large cookie scoop to drop the dough onto baking pan. Gently smooth over the tops, but don't press down on the dough. If you prefer, you can brush the top with melted butter and sprinkle on some seasonings.
- Bake for 15- 20 minutes, until a deep golden color. Start checking on them at 15 minutes. Add a few minutes if needed.
- The biscuits will keep well in an airtight container at room temperature for 3 days. I keep mine in my refrigerator and they stay fresh all week.
Notes
*Sifting is important to remove any lumps in the flour to ensure an accurate measurement.
* Please note that the recipe was created based on making 6 biscuits. The second time I made them I shaped the batter into 8 biscuits. And honestly they were perfectly fine.
Nutrition
- Serving Size: 1 biscuit
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