These are the best almond flour biscuits! They are so easy to make and have the perfect moist yet crumbly texture. These healthy biscuits are the perfect side dish and they are also gluten-free, dairy-free and paleo.
Baked goods made with almond flour like almond flour blueberry muffins, almond flour cornbread muffins and no sugar added banana bread are some of my favourite to create, and I can't wait for you to try the almond flour biscuit recipe I am sharing with you today!
Table of Contents
Why you will love these biscuits:
- They are quick and easy to make and are ready in under 30 minutes.
- The taste and texture! They are slightly sweet and perfectly moist and crumbly.
- This is a healthy biscuit recipe that is also gluten-free, grain-free, dairy-free, paleo, refined sugar free, keto, and low carb. They are also high in protein with 7 grams of protein per biscuit.
If you prefer biscuits made with yogurt you can try my almond flour biscuits with yogurt instead.
Ingredients:
For the exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Dry ingredients: almond flour, coconut flour, tapioca flour or tapioca starch, baking soda and salt. Be sure to use almond flour and not almond meal as almond meal is too gritty. Do not confuse tapioca flour with cassava flour which is very different.
- Wet ingredients: apple cider vinegar or lemon juice, full fat coconut milk, coconut oil, vanilla extract and honey or maple syrup.
- Eggs: these help bind the biscuits and help them rise when they bake.
How to make almond flour biscuits:
- Step 1: Preheat your oven to 350 degrees Fahrenheit and add the dry ingredients to a large mixing bowl.
- Step 2: Add the wet ingredients to the bowl and mix everything with a fork or pastry blender.
- Step 3: Line a baking sheet with parchment paper and form disc shaped balls with the dough, approximately 2 inches wide and 1 inch tall and place them on the baking sheet.
- Step 4: Bake the biscuits for 18-21 minutes, until the tops are golden brown. Let them cool before enjoying.
Top Tips:
- Use room temperate eggs for best results.
- Try not to over-mix the dough as the biscuits won't turn out as light and fluffy if you do.
- Serving ideas: these biscuits pair well with soups, stews and chilis and would be great to serve with my healthy sloppy joes or beef curry stew. You can top them with butter, honey or chia seed jam or serve them with gravy to make biscuits and gravy.
- Storage: store these biscuits in an airtight container at room temperature for 3 days or in the fridge for up to 7 days.
Almond flour biscuits FAQs:
Almond flour and almond meal are not the same. Almond flour is made from blanched almonds that have been ground into a smooth, fine flour, whereas almond meal is made from raw, unpeeled almonds and has a courser, thicker texture.
As written, this biscuit recipe is not vegan as it contains two eggs. I have not tried making this recipe with any egg replacers so I am not sure if it would turn out. If you do try it please let me know how it goes.
Definitely not! Cassava flour and tapioca flour are very different and these biscuits will not turn out if you try to use cassava flour.
In many recipes, including many biscuits recipes, almond flour can be swapped directly for regular flour.
Almond flour is one of the best low carb flours. Almond flour is made from ground, blanched almonds and is very low in carbs, containing only 3 grams of total carbs and 1 gram of net carbs per 2 tablespoon (14-gram) serving.
Other almond flour recipes you will love:
Recipe
Almond Flour Biscuits
Equipment
- Large bowl
Ingredients
- 2 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/3 cup full fat coconut milk
- 1/3 cup melted coconut oil
- 2 large eggs
- 2 tablespoon honey
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 350F.
- Add the dry ingredients to a large bowl and mix well.
- Add the wet ingredients to the bowl and mix with a fork or pastry blender (Don't over-blend).
- Line a baking sheet with parchment paper.
- Form disc shaped balls with the dough, approximately 2 inches wide and 1 inch tall.
- Place the tray in the oven and bake for 18-21 minutes, until the tops are golden brown.
- Remove from the oven and let cool.
- Serve and enjoy!
Notes
- This recipe yields 11 biscuits.
- Use room temperature eggs for best results.
- Try not to over-mix the dough.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
lindsey ward
These were a hit with my kids! I didn't have any tapioca flour on hand so I subbed arrowroot and it worked great! Will definitely put these on our regular rotation!
Erin Carter
Oh I'm glad to know that sub worked! Thanks for commenting!
Andrea
I’d like a substitute for the tapioca flour to make it SCD legal. Thanks!
Erin Carter
I haven't tried this recipe with any other ingredients. Sorry!
Kristie
Yummmmmmy!