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Diabetic Almond Flour Biscuits

Delicious, fluffy, and low-carb biscuits made with almond flour, perfect for a diabetic-friendly breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 biscuits
Course: Breakfast, Snacks
Cuisine: American, Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups Almond flour Finely ground for best results
  • 1 tsp Baking powder Optional, for puffier biscuits
  • 1/2 tsp Salt Adjust to taste
Wet Ingredients
  • 3 large Eggs Room temperature for better mixing
  • 1/4 cup Butter Melted, or substitute with coconut oil for dairy-free
Flavor Enhancements
  • 1/4 cup Shredded cheese For a cheesy flavor
  • 1 tbsp Chopped chives For a savory twist
  • 1 tbsp Chopped jalapeños For a spicy kick
  • 1 tbsp Garlic powder For added flavor

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the almond flour, baking powder, and salt.
  3. In another bowl, whisk together the eggs and melted butter.
  4. Add the wet ingredients to the dry ingredients and gently mix until just combined.
  5. If adding flavor enhancers, fold them into the dough now.
Baking
  1. Chill the dough in the fridge for about 10 minutes to firm it up.
  2. Using a sharp-edge glass or biscuit cutter, cut out biscuits and place them on the prepared baking sheet.
  3. Bake in the preheated oven for 15-20 minutes or until golden brown on top.
  4. Let cool slightly before serving.

Notes

Store biscuits in a zip-top bag in the fridge for up to 5 days or freeze for up to 2 months. Reheat in the microwave or oven for best results.