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    Home » Recipes » Side Dish

    Easy Almond Flour Biscuits (gluten-free, dairy-free & paleo)

    Modified: Mar 13, 2025 • Published: Jan 13, 2020 by Dr. Erin Carter • This post may contain affiliate links • 5 Comments

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    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.

    A basket full of almond flour biscuits lined with a tea towel.

    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 this recipe:
    • Ingredients and substitutions:
    • How to make almond flour biscuits:
    • Top Tips:
    • Serving ideas:
    • Almond flour biscuits FAQs:
    • Other almond flour recipes you will love:
    • Recipe

    Why you will love this recipe:

    • They are 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.
    • 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 and substitutions:

    For the full ingredient list and exact measurements refer to the recipe card later in this post.

    Jump to the Recipe Card.
    Ingredients for making biscuits separated into bowls including eggs, almond flour, honey, baking soda, coconut oil and apple cider vinegar.
    • Almond flour - be sure to use almond flour and not almond meal as almond meal is too gritty and doesn't have a fine enough texture. Instead of almond flour you can use cashew flour.
    • Coconut flour - to help give these biscuits that perfect crumbly texture and sweet flavour. 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 - when combined with the baking soda helps these biscuits rise and become more fluffy. You can use lemon juice instead. 
    • Coconut oil - to add moisture 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 can use maple syrup instead. 

    How to make almond flour biscuits:

    A mixing bowl with flour in it.
    1. Step 1: Preheat your oven to 350 degrees Fahrenheit and add the dry ingredients to a large mixing bowl.
    A bowl of biscuit batter with a spoon in it.
    1. Step 2: Add the wet ingredients to the bowl and mix everything with a fork or pastry blender.
    A baking sheet lined with parchment paper with uncooked biscuits on it.
    1. 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.
    A batch of cooked biscuits on a baking sheet lined with parchment paper.
    1. 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.
    • These almond flour biscuits freeze really well so feel free to make a double or triple batch to save some for later. You can freeze them for up to 3 months in a freezer bag or airtight container.
    • To store: store these biscuits in an airtight container at room temperature for 3 days or in the fridge for up to 7 days. 

    Serving ideas:

    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. You can also use these biscuits to make shortcake such as raspberry shortcake or strawberry shortcake.

    A tray of almond flour biscuits lined with parchment paper.

    Almond flour biscuits FAQs:

    Is almond flour the same as almond meal? 

    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.

    Are these vegan almond flour biscuits? 

    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.

    Can I use cassava flour instead of tapioca flour?

    Definitely not! Cassava flour and tapioca flour are very different and these biscuits will not turn out if you try to use cassava flour. 

    Can I substitute almond flour for regular flour in biscuits?

    In many recipes, including many biscuits recipes, almond flour can be swapped directly for regular flour.

    Is almond flour considered low carb?

    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:

    • A plate with many pieces of cornbread on it, one of them with a slab of butter on top with a drizzle of honey on it.
      Gluten-Free Cornbread with Almond Flour (moist & fluffy)
    • A loaf of gluten free chocolate chip banana bread cut into pieces.
      The Best Gluten-Free Chocolate Chip Banana Bread (dairy free & paleo)
    • A stack of four turtle cookie bars and the top one has a bite out of it.
      Gluten-Free Turtle Cookie Bars
    • An overhead view of a cut up loaf of avocado bread.
      The Best Avocado Bread (gluten-free & paleo)

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Recipe

    Almond Flour Biscuits

    These almond flour biscuits have the best texture. Firm on the outside and soft and crumbly on the inside. They are also gluten free, dairy free and paleo.
    5 from 13 votes
    Print Pin Rate
    Course: Appetizer, Breakfast, Side Dish, Snack
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Lactose
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 11
    Calories: 267kcal
    Author: Dr. Erin Carter

    Equipment

    • Large bowl
    • Baking sheet
    • Parchment paper

    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

    1. This recipe yields 11 biscuits. 
    2. Use room temperature eggs for best results. 
    3. Try not to over-mix the dough.
    4. Nutritional values are an estimate and will vary depending on the exact ingredients used. 

    Nutrition

    Calories: 267kcal | Carbohydrates: 15g | Protein: 7g | Fat: 22g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 223mg | Potassium: 30mg | Fiber: 4g | Sugar: 4g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. lindsey ward

      October 29, 2022 at 7:47 am

      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!5 stars

      Reply
      • Erin Carter

        December 05, 2022 at 7:56 am

        Oh I'm glad to know that sub worked! Thanks for commenting!

        Reply
    2. Andrea

      February 10, 2020 at 10:40 pm

      I’d like a substitute for the tapioca flour to make it SCD legal. Thanks!

      Reply
      • Erin Carter

        February 10, 2020 at 10:43 pm

        I haven't tried this recipe with any other ingredients. Sorry!

        Reply
    3. Kristie

      January 22, 2020 at 11:36 pm

      Yummmmmmy!5 stars

      Reply

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