If you’re on a low carb diet of any sort, the thing that’s hard is baked goods. At least, that’s hard for me. I love cookies and cake. And I used to eat bread and pasta as staples.

Substitutions can help, of course. You can try raw baby spinach for rice if you’re having Thai curry, spaghetti squash or spiralized zucchini instead of pasta with a tomato sauce. And if you want cookies, my impossible coconut cherry cookies might work for you.

But sometimes you want a sausage biscuit for breakfast, and substitutions just won’t do. If that’s you, try almond flour biscuits. They’re real biscuits. And they’re really, really good.

My sister came up with the idea of making the recipe up as bread instead of biscuits. I haven’t tried it yet, but she said it turned out well.

Recipe for Almond Flour Biscuits or Bread

Almond flour biscuits are a little heavier and denser than biscuits made with white flour, and they’re a little bit crumbly. They’re rather like whole wheat biscuits. Same with the bread.

Ingredients

3 3/4 cups blanched almond flour – I use Bob’s Red Mill Super Fine Almond Flour
3/4 tsp baking soda
3/8 tsp salt
4 1/2 Tbsp melted coconut oil
1 1/2 Tbsp honey (you can drop it down to 1 Tbsp if you must, but you need some honey so the biscuits will brown)
3 Tbsp coconut milk (room temperature)
3 large eggs (room temperature) *
3/8 tsp apple cider vinegar

* For Lenten (vegan) biscuits, replace the eggs with 3 Tbsp flax seed meal mixed in 1/2 cup + 1 Tbsp very warm water. Let the mixture sit until it has the consistency of a raw egg white.

Instructions

Preheat oven to 350 degrees. For biscuits, line a baking sheet with parchment paper. For bread, use an 8×8 inch baking pan or a 9×5 inch loaf pan, and line it with parchment paper.

In a medium bowl, combine the almond flour, baking soda, and salt.

In a small bowl, whisk together the coconut oil and honey. Add the coconut milk and eggs, whisking together until well combined. Whisk in the vinegar.

Use a spoon to stir the wet mixture into the dry mixture. Stir until they are thoroughly combined.

The dough is much too soft to roll. Instead, if you’re making biscuits, use a spoon to scoop a largish scoop of dough into your hands, then roll and pat the dough in your hand into a nice biscuit shape. Place the biscuit on the parchment-lined baking sheet. You should get about a dozen biscuits from a batch. If you’re making bread, spoon the dough into your parchment-lined pan.

Bake about 15 minutes for biscuits. A loaf will take a little longer. When done, the biscuits will be lightly browned on top, and a toothpick inserted in middle of the loaf will come out out clean.

Read More

Blue Cornbread Recipe: This dairy-free recipe is adapted from my mother’s recipe for sweet milk cornbread.

Veggie Jambalaya Recipe: Perfect for a Lenten dinner.

Love and Food Allergies at Church: Coffee hour and church socials can be hard for folks who live with dietary restrictions. You can make it easier.

Charlotte Riggle, author of Catherine's Pascha and The Saint Nicholas Day Snow
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