Keto Biscuits (Dairy Free)

READY IN: 25mins


  • 2cupsalmond flour
  • 2largeeggs
  • 13 cupghee, melted
  • 2teaspoonsbaking powder
  • 12 teaspoonkosher salt
  • sea salt, for topping(optional, to taste)

    Serving Size: 1 (22) g

    Servings Per Recipe:8

    Calories: 94.6

    Calories from Fat 88 g 94 %

    Total Fat 9.8 g 15 %

    Saturated Fat 5.8 g 28 %

    Cholesterol 68.8 mg 22 %

    Sodium 254 mg 10 %

    Total Carbohydrate0.4 g 0 %

    Dietary Fiber 0 g 0 %

    Sugars 0.1 g 0 %

    Protein 1.6 g 3 %


  • Preheat oven to 350 with oven rack in the middle.Line a baking sheet with parchment paper for easy cleanup.(I found the parchment paper completely unnecessary and nothing stuck for me–if I was worried I would have used my butter wrappers or a little ghee to grease the pan, but it wasn’t necessary at all).
  • In a bowl, make the dough by combining all ingredients and whisking with a fork until combined.
  • Use a large cookie scoop to scoop out 3 tablespoon balls.Flatten slightly with your hand to shape like biscuits.Sprinkle with flaky sea salt.(I skipped additional salt on top–I thought they were salty enough without more salt).
  • Bake for 20 minutes, or until set and turning golden brown.Cool on a baking sheet.
  • Serve warm or room temperature.Will last in airtight container refrigerated for 7 days or frozen for 6 months.
  • You can substitute coconut oil or butter for ghee.Don’t substitute coconut flour for almond flour though.
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