Low Carb Biscuits

The New Year has kicked off with a busy buzz. I often have people over to my place and today I had my mentoring group over for breakfast and fellowship. Hubs was gifted a small boneless ham, so I decided to glaze it and serve it with applesauce. If I were on my own I could just eat the ham and a salad, but since most people are not used to not having bread at breakfast I thought it would be great to have a biscuit with the ham. I don’t usually repost other people’s recipes but this was too good and easy not to share – Snapguide had a great low carb biscuit recipe that I adapted.

The biscuits were savory and moist, and were good enough to eat on their own. This recipe makes about 8 pieces in a regular muffin pan; I’m pretty sure it may be even better in a muffin top pan. Hmmm…looks like it’s time to get a muffin top pan! I’m not sure my over gadget-filled kitchen has space though. I have a basic principle about what I can buy now – it has to be a piece of equipment that I would use often enough, possibly at least once a month. If I do get the muffin top pan I suspect my friends would be recipients of a lot more biscuits in the future! šŸ˜„

But seriously, here are a couple more links if any of you are serious about the low carb lifestyle but miss your breads and buns. These are as good as the real thing.

Pizza dough: 

– Fathead Pizza



– Swedish Breakfast Buns

– Cloud Bread

Soul Bread


Cheese crackers
And finally here is the biscuit recipe.

Low Carb Biscuits

  • Servings: 8 biscuits
  • Difficulty: Easy
  • Print


  • 1 1/2 cups almond flour
  • 1 tbsp baking powder
  • 1/4 tsp sea salt
  • 2 large eggs
  • 1/3 cup full fat sour cream
  • 55 g butter, melted
  • 1/3 cup shredded cheddar chees
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder


  1. Grease a muffin pan and preheat the oven to 200 deg C.
  2. Mix the almond flour, salt and baking powder together.
  3. In another bowl, beat the eggs with the sour cream , then add in the melted butter and beat further.
  4. Mix in the dry ingredients, then the shredded cheese.
  5. Spoon into the muffin pan, filling up halfway to 2/3 way from the top.
  6. Bake for 12-14 minutes at 200 deg C.
  7. Allow the biscuits to cool slightly, then unmold from the pan. Serve warm.


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