Keto Drop Biscuits are a delicious gluten-free alternative to wheat flour bread. These biscuits are absolutely part of a keto diet and can make you forget about your bread craving altogether!
Great for Keto Diets
While I am following a keto regimen, breakfast can become a real bore. I mean, can you handle bacon and eggs every day? I love the scent of bacon frying in the morning, but if you are following a keto lifestyle, bacon can lose its magic. Add some Keto Drop Biscuits and breakfast is back on track!
Whipping the egg whites is what makes these biscuits fluffy and bread-like. Make sure your egg whites are fully whipped. Over whipped egg whites have a rough texture, while fully whipped egg whites look smooth, billowy and form firm peaks. Use a whisk to combine the egg whites with the almond flour/butter mixture for best results.
My next breakfast changeup will be sausage biscuits with eggs, just like I order at the drive thru. But I will be using Keto Drop Biscuits for my low-carb version, and I will be enjoying them in the comfort of my own home!
Biscuits Satisfy Your Bread Craving!
Leftover Keto Drop Biscuits can be stored in a sealed container at room temperature. You can also reheat them in a toaster oven for a next day treat. I may try adding them to the top of a keto friendly stew or casserole. The hubs suggested a pinch of cinnamon, strawberries and unsweetened whipped cream for a shortcake treat. That is next on my list!
As for the egg yolks, a love to whip up a Jalapeño Hollandaise to go on top of my eggs and biscuits.
I hope you enjoy this biscuit recipe as much as I have. Truly, Keto Drop Biscuits are keeping my diet goals achievable and my bread cravings in check.Print
Keto Drop Biscuits
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Total Time: 36 minute
- Yield: 12 biscuits 1x
1 ½ cups almond flour (144g)
1 tsp. baking powder (4g)
¼ tsp salt (1g)
4 tbsp. butter, chilled and cut into 8–10 cubes (58g)
3 egg whites (room temperature if possible)
Heat your oven to 350°F (176°C) and line a cookie sheet with parchment paper.
Place the almond flour, baking powder and salt in the bowl of a food processor and pulse briefly to combine. Add the butter cubes and pulse until the mixture looks like course gravel.
Meanwhile, in a separate medium sized bowl, beat the egg whites until stiff peaks form. Whisk the almond flour mixture into the bowl of egg whites. Mix well so that the ingredients are well combined but try not to over beat.
Spoon the mixture into 12 equal biscuits on the parchment. Bake for 12-15 minutes until golden brown. Serve immediately.
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