A tasty and nutritious substitute for regular biscuits, Low Carb Biscuits in a Muffin Tin are a great choice. Whether you’re on a low-carb diet or just trying to eat better, these flavorful biscuits are a great option for breakfast or a snack. Biscuits may be more commonly linked with Southern cooking, but this low-carb variation is a hit with snackers everywhere.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup melted butter or coconut oil
- 2 large eggs
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- Optional: 1 tablespoon sweetener of your choice (such as erythritol or stevia)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, combine the almond flour, coconut flour, salt, baking powder, and optional sweetener. Mix well to combine all the dry ingredients.
- In a separate bowl, whisk together the melted butter or coconut oil and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms. The dough should be slightly sticky but manageable. If it’s too dry, you can add a tablespoon of water or almond milk to moisten it.
- Divide the dough into 8 equal portions and shape each portion into a biscuit shape using your hands. Place them on the prepared baking sheet.
- Bake the biscuits in the preheated oven for about 12-15 minutes, or until they are golden brown on top and cooked through.
- Remove from the oven and allow the biscuits to cool slightly before serving.
These biscuits are great for enjoying with keto-friendly toppings like sugar-free jam, and butter, or alongside eggs and bacon for a delicious low-carb breakfast. Enjoy!
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