Introduction: Embark on a culinary adventure with our 4-Ingredient Keto Biscuits, a delightful low-carb recipe perfect for breakfast or as a savory side dish. These biscuits are soft, tender, and incredibly easy to make, requiring just a handful of ingredients and minimal prep time. Say goodbye to carb-heavy options and hello to a keto-friendly alternative that doesn’t compromise on flavor or texture.

Ingredients:

  • 2 cups (183 g) blanched superfine almond flour
  • 2 tsp (9.6 g) aluminum-free baking powder
  • 1/2 tsp (3 g) salt
  • 3/4 cup (175 g) nonfat plain Greek yogurt

Instructions:

  1. Preheat and Prepare:
    • Preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone baking mat.
  2. Mix Dry Ingredients:
    • In a large mixing bowl, combine the blanched almond flour, aluminum-free baking powder, and salt. Whisk until evenly combined.
  3. Incorporate Yogurt:
    • Add the nonfat plain Greek yogurt to the dry ingredients. Stir with a spatula until a thick batter forms. The mixture may seem dry at first, but continue to mix until the yogurt fully incorporates with the almond flour.
  4. Shape and Bake:
    • Pack the batter into a 1/3 cup measuring cup, ensuring it takes the shape of the cup. Flip the measuring cup upside down onto the prepared baking sheet and gently shake to release the batter. Each biscuit should hold the form of the measuring cup. Adjust the shape if desired.
    • Repeat the process with the remaining batter, forming approximately 5 biscuits.
    • Bake in the preheated oven for about 25 minutes or until the tops are golden brown and the biscuits are fully cooked. Adjust the baking time if your biscuits are thinner.
    • Allow the biscuits to cool slightly before serving.

Recipe Notes:

  • When measuring the almond flour, spoon it into the measuring cup and level off with a knife to avoid excess flour.
  • Opt for thick Greek yogurt like Fage or Kirkland brand to ensure the right consistency of the batter.
  • Choose aluminum-free baking powder to prevent any metallic taste in the biscuits.
  • This recipe yields about 5 biscuits, but you can easily double the ingredients for more servings.
  • Feel free to use whole milk Greek yogurt if preferred, though nonfat plain Greek yogurt works well too.

Nutritional Information:

  • Serving Size: 1 biscuit
  • Calories: 308 kcal
  • Carbohydrates: 9g
  • Protein: 3g
  • Fat: 24g
  • Saturated Fat: 2g
  • Sodium: 332mg
  • Fiber: 5g
  • Sugar: 3g
  • Net Carbs: 4g

Conclusion: In conclusion, our 4-Ingredient Keto Biscuits are a delightful addition to any low-carb meal plan. With their fluffy texture and irresistible flavor, these biscuits are sure to become a favorite among keto enthusiasts and non-keto eaters alike. Enjoy them for breakfast, as a side dish, or as a tasty snack, and indulge in guilt-free satisfaction with every bite.

4 INGREDIENT KETO BISCUITS

4 INGREDIENT KETO BISCUITS
servings: 5 BISCUITS

prep time: 10 MINUTE

Scook time: 25 MINUTES

total time: 35 MINUTES

course: BREAKFAST, SIDE DISH

cuisine: AMERICAN
An easy low carb biscuit recipe that is just 4 ingredients and doesn’t require any eggs. These biscuits are soft and tender and easy to make.

INGREDIENTS
2 cups (183 g) blanched superfine almond flour see notes
2 tsp (9.6 g) aluminum free baking powder
1/2 tsp (3 g) salt
3/4 cup (175 g) nonfat plain Greek yogurt
INSTRUCTIONS
Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper (or a silicone baking mat).
Add almond flour, baking powder and salt to a large mixing bowl. Whisk until evenly combined. Add in the yogurt. Stir the yogurt in with a spatula until a thick batter forms. It may appear initially that you don’t have enough liquid, but the more you mix, the more almond flour the yogurt will incorporate.
Pack batter into a 1/3 cup measuring cup. Make sure to pack it so that it takes the shape of the measuring cup. Flip the measuring cup upside down onto prepared baking sheet and shake cup a little so the batter slides out. When it slides out, it should still hold the form of the measuring cup. I found the size of a standard 1/3 cup to be a good shape for these biscuits, but if you prefer them flatter/taller/rounder you can reshape it with your hands. Repeat with remaining batter
Bake for about 25 minutes or until tops are golden brown and biscuits are fully cooked. You may need less baking time if your biscuits are not that thick. Let biscuits cool before eating.

NOTES
When measuring out the almond flour, spoon it into the measuring cup and then level off with a knife. Do not directly scoop the measuring cup into the almond flour bag. This will result in more almond flour than the recipe calls for.
I used Kirkland’s blanched superfine almond flour.
Make sure to use a thick Greek yogurt like Fage or Kirkland brand. What I mean by thick is that if you have a spoonful and you tip the spoon upside down, it should not slide off. If you use a thinner consistency Greek yogurt your batter will be too wet and runny.
Make sure to use aluminum free baking powder to avoid any metallic taste in your biscuits.
This recipe makes about 5 biscuits. You can easily double the amounts if you wish to make more.
I used nonfat plain Greek yogurt because the biscuits already have a high amount of fat from the almond flour. However, I think it should also work with whole milk Greek yogurt if you prefer to use that.
Adapted from Low Carb Love.

NUTRITION
serving: 1biscuit, calories: 308kcal, carbohydrates: 9g, protein: 3g, fat: 24g, saturated fat: 2g, sodium: 332mg, fiber: 5g, sugar: 3g, net carbs: 4
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.