Keto Low-Carb Almond Flour Biscuits with Flax Meal
These grain-free biscuits combine almond flour and flax meal for a tender, slightly nutty bread substitute. The addition of parmesan cheese adds savory depth while cream keeps them moist. Perfect for those following low-carb lifestyles, these biscuits work well as dinner rolls, breakfast sides, or sandwich bases. The batter comes together quickly and bakes into fluffy, golden rounds that cool to a pleasant, bread-like texture.
Ingredients
- 1 egg
- 2 tablespoons cream
- ½ cup almond meal
- ½ cup flax seed meal
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons butter, melted
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup water, as needed
Instructions
- 1
Preheat oven to 350 degrees
- 2
Spray pan if not using nonstick surface
- 3
Whisk egg and cream together in a bowl
- 4
Add almond flour, flax meal, cheese, salt and baking powder to egg mixture
- 5
Mix all ingredients thoroughly
- 6
Stir in melted butter until combined
- 7
Add water gradually until batter is almost pourable consistency
- 8
Divide batter into 4 portions in bun pan
- 9
Bake for 15 minutes until golden
- 10
Cool in pan for 10 minutes
- 11
Transfer to cooling rack to finish cooling
Tips
Don't add too much water at once - the batter should be thick but just barely pourable for best texture
Let biscuits cool completely in pan before removing to prevent breaking apart
USA pans with nonstick coating don't require additional greasing
Good to Know
Store covered at room temperature for 2 days or refrigerate up to 5 days
Can be made 1 day ahead and stored covered
Serve warm or at room temperature as side bread or breakfast biscuit
Common Mistakes
Add water slowly to avoid overly wet batter that won't hold shape
Don't remove from pan too early or biscuits will break apart
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
FAQ
Can I freeze these biscuits?
Yes, wrap individually and freeze up to 3 months. Thaw at room temperature or warm briefly in oven.
What if I don't have flax meal?
Substitute with additional almond flour, though texture will be less dense and nutty flavor reduced.
Can I make these dairy-free?
Replace cream with coconut cream and use nutritional yeast instead of parmesan cheese for similar results.