Gluten-Free Low-Carb Biscuits
Light, fluffy gluten-free low-carb biscuits made with almond flour in just 15 minutes. Perfect homemade gluten-free biscuits for busy mornings!
You know what I used to miss most after going gluten-free? Those warm, fluffy biscuits my grandma would pull from the oven on Sunday mornings. The kind that practically melt in your mouth with a pat of butter.
Well, I’ve got some exciting news for you. These gluten-free low-carb biscuits bring back all that cozy nostalgia without the grain or the guilt. They’re light as a cloud, come together in minutes, and use just five simple ingredients you probably already have in your pantry.
Whether you’re new to homemade gluten-free biscuits or you’ve been at this for years, this recipe is going to become your go-to. They’re perfect for hectic weekday breakfasts, holiday brunches, or any time you need a comforting side that won’t derail your healthy eating goals.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Almond flour | 1 cup + 2 tablespoons |
| Aluminum-free baking powder (or grain-free baking powder) | 1 teaspoon |
| Himalayan salt or sea salt | 1/2 teaspoon |
| Coconut oil, melted or softened | 2 tablespoons |
| Egg whites | 3 large |
Instructions
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper. This keeps your gluten-free biscuit recipe from sticking and makes cleanup a breeze.
Step 2: Combine the almond flour, baking powder, salt, and coconut oil in a medium mixing bowl. If your coconut oil isn’t completely melted, just work it in with a fork until everything looks crumbly and well-distributed.
Step 3: In a separate bowl, whip those egg whites with an electric mixer until they’re frothy and just starting to thicken. You’re looking for soft peaks that hold their shape but aren’t stiff—this creates the magical fluffiness in your homemade gluten-free biscuits.
Step 4: Gently fold the whipped egg whites into your flour mixture using a spatula. Use a light hand here so you don’t deflate all those beautiful air bubbles you just created.
Step 5: Divide the batter into 5 equal portions and place them on your prepared baking sheet, spacing them about 2 inches apart. They’ll puff up slightly as they bake, filling your kitchen with the most amazing aroma.
Step 6: Bake for 10-12 minutes until the tops are golden and firm to the touch. Let them cool for just a minute or two before serving—though honestly, they’re irresistible straight from the oven.
Substitutions
Almond flour alternatives: If you can’t do almonds, try sunflower seed flour for a nut-free option. Just know that sunflower seeds can sometimes turn baked goods slightly green due to a harmless chemical reaction with baking powder—it doesn’t affect taste at all.
Coconut oil swap: Melted butter or ghee works beautifully if you’re not dairy-free. For a completely neutral flavor, try avocado oil instead.
Egg white replacements: Making gluten-free dairy-free biscuits and need to avoid eggs too? Try aquafaba (chickpea liquid) whipped to soft peaks—use about 6 tablespoons for these three egg whites.
Baking powder note: If you’re strictly grain-free, look for certified grain-free baking powder. Regular aluminum-free versions work perfectly fine for most gluten-free low-carb biscuits.
Troubleshooting
Biscuits turning out flat? Your egg whites probably weren’t whipped enough or you deflated them when folding. Make sure they’re frothy with visible bubbles before adding them to the flour mixture, and use a gentle folding motion rather than stirring.
Too dense or crumbly? This usually means the coconut oil was too cold and didn’t incorporate well, or you overmixed the batter. Room temperature coconut oil blends more easily into your homemade gluten-free biscuits.
Burning on the bottom? Your oven might run hot or you placed the rack too low. Try moving to the middle rack and checking at the 10-minute mark.
Batter seems too thick? Don’t worry—this recipe is supposed to be more like a thick dough than a pourable batter. That’s what gives you those tall, fluffy results.
Storage & Meal Prep
Store your gluten-free low-carb biscuits in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. I love making a double batch on Sunday for easy breakfast sides all week long.
For longer storage, freeze them! Place cooled biscuits in a freezer-safe bag with parchment paper between layers. They’ll keep for up to 3 months and reheat beautifully—just pop them in a 350°F oven for 5-7 minutes or microwave for 20-30 seconds.
Serving Suggestions
Man, oh man, these gluten-free dairy-free biscuits are versatile. Serve them warm with butter and honey for breakfast, or use them to soak up the gravy from my savory gluten-free broccoli and potato soup.
They’re also perfect alongside herb-roasted gluten-free garlic rosemary potatoes for a complete comfort meal. For something fun, slice them in half and make mini breakfast sandwiches with scrambled eggs and bacon.
I’ve even served these at Thanksgiving as a lighter alternative to traditional rolls, and they disappeared faster than anything else on the table. Your guests won’t believe they’re low-carb!
Variations
Savory herb biscuits: Fold in 1 tablespoon of fresh chopped rosemary, thyme, or chives before baking. These pair beautifully with soups and stews, adding that restaurant-quality touch to your homemade gluten-free biscuits.
Sweet breakfast version: Add 1-2 tablespoons of your favorite granulated sweetener and 1/2 teaspoon of vanilla extract to the flour mixture. Serve with sugar-free jam or fresh berries for a treat that keeps your blood sugar stable.
Cheesy biscuits: Stir 1/4 cup of shredded cheddar or parmesan into the batter for extra flavor. According to research on protein-rich breakfasts, adding cheese boosts the protein content and helps keep you satisfied longer.
Kid-friendly addition: Mix in 2 tablespoons of mini chocolate chips for an after-school snack version. My kids call these “special biscuits” and they’re perfect for creative gluten-free lunchbox ideas.
FAQs About Gluten-Free Low-Carb Biscuits
Can I make these without an electric mixer?
Absolutely! You can whisk the egg whites by hand—it’ll just take about 3-4 minutes of vigorous whisking. Your arm might get a little tired, but those fluffy gluten-free low-carb biscuits are worth it.
How do I know when they’re done baking?
The tops should be golden brown and spring back when you gently press them. If they’re still soft or jiggly in the center, give them another minute or two.
What’s the best way to reheat leftover biscuits?
For the fluffiest results, wrap them in a damp paper towel and microwave for 15-20 seconds. Or pop them in a 350°F oven for about 5 minutes to get that fresh-baked texture back.
Why use only egg whites instead of whole eggs?
The whipped egg whites create those lovely air pockets that make your homemade gluten-free biscuits light and fluffy. Whole eggs would make them denser and more bread-like—still delicious, just different!
Best way to make these dairy-free?
Just use coconut oil instead of butter and you’re all set! These gluten-free dairy-free biscuits are naturally free from milk products when you stick with the coconut oil.
Can I double this recipe for a crowd?
You bet! This recipe doubles beautifully. Just make sure you have enough room on your baking sheets and you might need to bake them in batches unless you have two ovens going.
Fluffy Gluten-Free Low-Carb Biscuits
Equipment
- Baking sheet
- Parchment paper
- Medium mixing bowl
- Electric mixer
- Fork
- Spatula
Ingredients
- 1 cup + 2 tablespoons almond flour
- 1 teaspoon aluminum-free baking powder or grain-free baking powder
- ½ teaspoon Himalayan salt or sea salt
- 2 tablespoons coconut oil melted or softened
- 3 large egg whites
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper. This keeps your gluten-free biscuit recipe from sticking and makes cleanup a breeze.
- Combine the almond flour, baking powder, salt, and coconut oil in a medium mixing bowl. If your coconut oil isn’t completely melted, just work it in with a fork until everything looks crumbly and well-distributed.
- In a separate bowl, whip those egg whites with an electric mixer until they’re frothy and just starting to thicken. You’re looking for soft peaks that hold their shape but aren’t stiff—this creates the magical fluffiness in your homemade gluten-free biscuits.
- Gently fold the whipped egg whites into your flour mixture using a spatula. Use a light hand here so you don’t deflate all those beautiful air bubbles you just created.
- Divide the batter into 5 equal portions and place them on your prepared baking sheet, spacing them about 2 inches apart. They’ll puff up slightly as they bake, filling your kitchen with the most amazing aroma.
- Bake for 10-12 minutes until the tops are golden and firm to the touch. Let them cool for just a minute or two before serving—though honestly, they’re irresistible straight from the oven.
