This is the best almond flour biscuits recipe. These healthy biscuits are so delicious and so easy to make. They pair well with so many dishes including soups, chilis, stews and more. This biscuit recipe is gluten free, dairy free and paleo.
Table of Contents
Why you will love this recipe:
- These biscuits made with almond flour have the best texture! Firm on the outside, and soft, fluffy, and crumbly on the inside.
- They are really quick and easy to make in one bowl.
- Because they are made in one bowl the clean up is so simple.
- This is a healthy biscuit recipe that is also grain free, dairy free, paleo, keto, low carb and gluten free!
- These gluten free dairy free biscuits pair well with many dishes including soups, stews and chilis and can be used to make other recipes such as strawberry shortcake or raspberry shortcake.
- Use these biscuits to make biscuits and gravy!
- They freeze really well so they are great for meal prep.
- This is a yeast free biscuit recipe and they're also made with no butter and no milk.
- If you love biscuits you will also love my 5 ingredient biscuit recipe.
Key ingredients and substitutions:
- Almond flour - one of my favourite grain free flours. Almond flour is high in fiber, healthy fats and higher in protein compared to most grain based flours. Be sure to use almond flour and not almond meal as almond meal is too grainy and doesn't have a fine enough texture.
- Coconut flour - to help give these biscuits that perfect firm and crumbly texture.
- Tapioca starch/ flour - to add a light and fluffy texture to these biscuits.
- Baking soda - When combined with the apple cider vinegar this helps the biscuits rise to get that nice and fluffy texture.
- Eggs - to help bind these biscuits, add moisture and help them rise when they bake.
- Coconut oil - to help add moisture and give these biscuits that perfect texture while keeping them dairy free. If you tolerate dairy you can use butter or ghee instead.
- Coconut milk - to add moisture and natural sweetness to these biscuits. You could swap this for another milk of your choice such as almond milk or cashew milk.
- Apple cider vinegar- this combines with the baking soda to help these biscuits rise. You can use lemon juice instead.
- Honey - to add natural sweetness. You could easily use maple syrup instead.
How to make:
Tips and variations:
- If you tolerate dairy feel free to use butter or ghee instead of coconut oil.
- Try not to over-mix the dough as they won't turn out as light and fluffy if you do.
- Use room temperate eggs for best results.
- These biscuits freeze really well so feel free to freeze a few or make a double batch and save some for later.
- These biscuits pair really well with soups, stews and chilis - they would be the perfect pairing to my Whole30 Sloppy Joes or Beef Curry Stew.
- Serve them for breakfast by adding an egg on top or topping them with your favourite chia seed jam (this is one of my favourite chia seed jam recipes).
- Serve these biscuits with gravy to make biscuits and gravy!
- Use two biscuits to create a bun for a sandwich.
- Eat them plain as a snack.
- Top them with your favourite nut or seed butter.
- You can use these biscuits to make shortcake such as raspberry shortcake or strawberry shortcake.
How to store:
Store these biscuits in an air tight container on the counter for 3 days or in the fridge for 7 days. They also freeze really well.
Frequently asked questions:
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.
Each of these biscuits contains 15 grams of total carbohydrates including 4 grams of fiber with a net carb count of 11 grams. Depending on how many carbohydrates you get from other sources throughout the day this biscuit recipe could be a great addition to a low carb or keto diet.
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 recipes you will love:
- Almond Flour Banana Muffins with Chocolate
- Gluten Free Blueberry Muffins
- Gluten Free Chocolate Chip Banana Bread
- Dairy Free Brownies with Caramel
- Gluten free dairy free cornbread
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Almond Flour Biscuits
- 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!
- This recipe yields 11 biscuits.
- These biscuits freeze really well.
- These pair well with soups, chilis and stews.