4 INGREDIENT KETO BISCUITS
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:
- Preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the almond flour, baking powder, and salt. Whisk until evenly combined.
- Add the nonfat plain Greek yogurt to the dry ingredients. Stir the yogurt in with a spatula until a thick batter forms. Initially, it may seem like there isn’t enough liquid, but continue mixing, and the yogurt will incorporate more almond flour.
- Pack the batter into a 1/3 cup measuring cup, making sure to pack it tightly. Flip the measuring cup upside down onto the prepared baking sheet and gently shake it so that the batter slides out. The batter should hold the shape of the measuring cup. If desired, reshape the batter with your hands to adjust the shape.
- Repeat this process with the remaining batter, placing the biscuits on the baking sheet.
- Bake the biscuits for about 25 minutes or until the tops are golden brown and the biscuits are fully cooked. Depending on the thickness of your biscuits, you may need less baking time. Allow the biscuits to cool before serving.
Notes:
- When measuring the almond flour, spoon it into the measuring cup and then level it off with a knife to avoid using too much.
- It’s important to use blanched superfine almond flour for the best texture.
- Use a thick Greek yogurt like Fage or Kirkland brand to ensure the right consistency of the batter.
- Opt for aluminum-free baking powder to avoid any metallic taste.
- This recipe yields about 5 biscuits, but you can easily double the ingredients for more.
- Nonfat plain Greek yogurt is used to balance the high-fat content from the almond flour, but whole milk Greek yogurt can also be used if preferred.
Enjoy your homemade keto biscuits!
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.
