Low-Carb Biscuits

It took me a lot of fiddling to get these the way I wanted them to be — with a fluffy texture inside. In order to achieve this, they had to be “drop biscuits,” though, not the kind you roll and cut out.

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes


  • 2 1/4 C almond meal/flour
  • 3 T coconut oil or palm oil (see note below)
  • 1 1/2 t baking powder
  • 1/2 C powdered egg whites
  • 1/4 t salt
  • 1 T “sweetening power” from artificial sweetener
  • 1/2 C heavy cream
  • 1/2 C other milky liquid – can be unsweetened soy milk, milk, cream, or half and half


***It is very important that you use a fat that is solid at room temperature. Coconut oil (the refined kind that doesn’t taste like coconut) or palm oil (sometimes marketed as “trans-fat free shortening”) are ideal. Butter is OK, but they won’t be quite as fluffy. DO NOT USE ANY OTHER OIL — believe me, it will end in tears if you do. I speak from experience! Preheat oven to 400 F(important, as the water turning to steam is part of what makes them fluffy.)

1. Mix oil and almond meal together with a mixer or pastry blender until it’s like coarse meal.
2. Add the rest of the dry ingredients.
3. If you’re using liquid artifcial sweetener, put it in with the cream.
4. Mix wet and dry together, and let the mixture sit for 3 to 4 minutes.
5. Drop by tablespoons on foil-covered baking sheet. (If they are a little bigger or smaller, no problem.)

Bake for about 10 minutes, depending upon size, until golden brown.

Nutritional Analysis:Makes 12 biscuits, each with 2 grams of carbohydrate plus 2 grams of fiber and 7 grams of protein.