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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.


  • 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)


  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a mixing bowl, combine the almond flour, coconut flour, salt, baking powder, and optional sweetener. Mix well to combine all the dry ingredients.
  3. In a separate bowl, whisk together the melted butter or coconut oil and eggs until well combined.
  4. 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.
  5. 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.
  6. Bake the biscuits in the preheated oven for about 12-15 minutes, or until they are golden brown on top and cooked through.
  7. 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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By uvu44

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