Keto Buttermilk Biscuits

by hungryelephant

Who doesn’t love BISCUITS!? I really enjoy a nice fluffy biscuit and now I am so grateful to have made a delicious keto buttermilk biscuit without the carbs from regular buttermilk!

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For these delicious low carb biscuits, I made buttermilk out of cream and vinegar. Adding just a tsp into a 1/2 cup of cream will make that tangy buttermilk biscuit that you crave!

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I really enjoyed these keto biscuits with almond flour – they are great because you can tweak them any way you like! I already made some cheddar and garlic ones – make sure to check out my last video!

 

 

Eat these keto buttermilk biscuits with some low carb soup or even a delicious keto lasagna!

You won’t regret!

 
 

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Yield: 12

Keto Buttermilk Biscuits

Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes

The best keto buttermilk biscuits you can find! So easy to make and only 2.6 net carbs per biscuit! So easy to add different flavours.

Ingredients

Instructions

    In a mixing bowl, whisk together the heavy cream and vinegar.

    Let it sit for 5 minutes.

    Whisk in the egg.

    Pour in the almond flour, whey isolate, baking powder and xanthan gum.

    Stir until it forms a thick batter.

    Add a tbsp of cold water if it seems dry.

    Grate the cold butter into the batter and mix thoroughly.

    Use wet hands to form a 12 biscuit shapes of dough. Place them on a cookie sheet lined with parchment or silicone.

    Bake for 10-15 minutes at 400°F / 200°C.

    They are done when they are a nice golden brown.

    Enjoy!

Notes

These make 12 buttermilk biscuits.

Nutritional Information per biscuit:

  • CALS: 248
  • FAT: 23.6
  • CARBS: 4.6
  • FIBRE: 2
  • NET CARBS: 2.6
  • PROTEIN: 7.2

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5 comments

Laura January 18, 2021 - 11:33 pm

I made these today.

They definitely are missing salt. I recommend adding at least 1/2 tsp.

Also dough was very sticky. I was not really able to shape them. So mine are more drop biscuit shape. Also, I only got 8 small biscuits. If I had made 12, they would have been itty bitty biscuits.

I should have used a food processor to incorporate the grated butter. I had pools of melted butter around each biscuit when I removed them from the oven.

The taste was “meh” but probably because of not having salt. The crumb and texture were very good though. I may try again with salt and working to incorporate the butter better.

Reply
Hannah February 9, 2021 - 12:00 pm

Can the almond flour be substituted with Lupin or some other type of flour (pumpkin flour, etc)?

Reply
hungryelephant February 15, 2021 - 4:04 pm

lupin flour should work!

Reply
Cathy March 24, 2021 - 8:06 pm

I, too, thought they needed salt. I got 12 biscuits but they were a little bigger than bite size. I am used to dough like this and had no problem forming the balls. Next time, I will add salt and make them bigger.

Reply
Amber May 21, 2022 - 11:50 am

I have been on a low carb lifestyle journey and have been trying recipes like this to replace my old carb heavy favorites with healthier low carb versions. I was excited to try this recipe but agree with the other comments that it’s lacking salt. But the texture is by far the best I’ve had yet! Great base recipe…excited to add in some other flavor to take it up a notch in taste!

Reply

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