These keto paleo biscuits are light and fluffy with soft undertones of butter and subtle hints of coconut. Better yet, they are low carb and gluten free without skimping on flavor or texture!
I grew up eating restaurant-style buttermilk biscuits the size of a hamburger bun, but as I grew up, so did my diet. My body can no longer tolerate those huge, carb-laden biscuits, but now I don’t need those. Enter Southern-Style Keto Paleo Biscuits…
Southern Style Fluffy Paleo Biscuits (Keto & Low Carb)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
These keto paleo biscuits are light and fluffy with soft undertones of butter and subtle hints of coconut. Better yet, they are low carb and gluten free without skimping on flavor or texture!
Course: Breakfast
Cuisine: keto, Paleo, Southern
Keyword: gluten free biscuits, paleo biscuits, paleo bread
Servings: 6
Calories: 175 kcal
Ingredients
¾ cup almond flour
¼ cup coconut flour
1 teaspoon baking powder
¼ teaspoon sea salt
¼ cup almond milk
2 tablespoons butter or ghee (Plus optional additional 1 tbsp ghee or butter to brush on top)
5 egg whites (Use fresh egg whites, not liquid whites from a carton.)
Instructions
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Optionally, you can sift the almond and coconut flour for an even lighter texture. In a medium-sized bowl, mix together almond flour, coconut flour, baking powder, salt, almond milk, and 2 tablespoons butter. Mixture should be coarse and crumbly.
In a separate bowl, using an electric mixer, beat egg whites on high speed until soft peaks form-- around 3 minutes.
Add the egg whites to the flour mixture and stir until completely combined. When combining the egg whites, don’t use a food processor or hand blender to mix as it may affect the biscuit texture. Use an electric beater on the lowest setting just for a few seconds if you need to get lumps out. Your egg whites will fall completely -- this is expected.
Allow dough to sit for five minutes as the coconut flour will absorb liquid. You want your finished dough to be the consistency of good oatmeal -- not too thin and not gluey. If too thin, add coconut flour 1 tablespoon at a time and give it a few minutes to thicken appropriately before adding any more.
Using a muffin scoop or spoon, drop biscuits onto parchment paper at least one inch apart.
Put in the oven and bake. After about 10 minutes, brush the tops of the paleo biscuits with melted butter if desired. Bake another 5-10 minutes or until the tops are golden brown and a toothpick comes out clean.
Recipe Notes
It's best to use softened butter (not melted) in the dough mixture.
Keep in mind that liquid egg whites from the carton don’t foam up as nicely, so I recommend using fresh egg whites and saving the yolks for homemade mayo or keto custard.
The mixture will be more of a thick batter texture than dough. Do not be discouraged if it seems too wet when compared to wheat-flour biscuits. The batter will keep form on the baking sheet because of the egg whites. Drop onto baking sheet and shape it how you want.
Any major substitutions for this recipe likely won't work. The almond/coconut flour combo and the eggs are essential to the success of the recipe. However, you can use either ghee or butter for the fat. You can also use regular milk or almost any type of dairy-free milk (except for coconut milk--it's too thick) in place of the almond milk.
Use blanched almond flour for the best texture. Almond meal is not the same!
For an even lighter texture, sift the almond and coconut flour.
