This is the best almond flour biscuits recipe. These healthy biscuits are so delicious and are so easy to make. They pair well with so many dishes including soups, chilis, stews and more. This biscuit recipe is also 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 and are ready in under 30 minutes. These biscuits are also made in one bowl so the clean up is so simple.
- This is a healthy biscuit recipe that is also gluten-free, grain free, dairy free, paleo, keto, and low carb! They are also high in protein with 7 grams of protein per biscuit.
- These 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.
- They store well and freeze really well so they are great for meal prep.
If you love biscuits you will also love my 5 ingredient biscuit recipe.
Ingredients and substitutions:
- Almond flour - one of my favourite grain free and gluten free 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. Do not try swapping this for any other type of flour.
- Tapioca starch/ flour - to add a light and fluffy texture to these biscuits. Do not confuse this with cassava flour which is very different.
- Apple cider vinegar- this is added to help balance the flavours of these biscuits and when combined with the baking soda helps these biscuits rise and become more fluffy. You can use lemon juice instead.
- 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. I have not tried making these biscuits egg free.
- 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.
- Honey - to add natural sweetness while keeping these biscuits refined sugar free. You could easily use maple syrup instead.
How to make (step-by-step):
Top Tips:
- Use room temperate eggs for best results.
- Try not to over-mix the dough as they won't turn out as light and fluffy if you do.
Recipe variations:
- If you tolerate dairy feel free to use butter or ghee instead of coconut oil.
- Instead of almond flour you can use cashew flour.
- These biscuits freeze really well so feel free to make a double or triple batch and save some for later.
Serving ideas:
- These biscuits pair really well with soups, stews and chilis - they would be the perfect pairing to my Healthy 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.
- Serve these biscuits with gravy to make biscuits and gravy!
- Eat them plain as a snack or top them with a pat of butter for the most delectable side dish.
- You can use these biscuits to make shortcake such as raspberry shortcake or strawberry shortcake.
How to store:
Store these biscuits in an airtight container at room temperature for 3 days or in the fridge for up to 7 days.
These biscuits also freeze really well for up to 3 months in a freezer safe container.
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.
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:
- 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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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.
- These biscuits freeze really well.
- 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!