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Home » Breads » Southern Style Fluffy Paleo Biscuits (Keto & Low Carb)

Southern Style Fluffy Paleo Biscuits (Keto & Low Carb)

August 8, 2018 by Hannah Healy, Updated September 30, 2020 76 Comments

One paleo biscuit cut in half with butter and jam on it on a white plate

These keto paleo biscuits are light and fluffy with soft undertones of butter and subtle hints of coconut. Better yet, they are low carb and gluten free without skimping on flavor or texture!

Total Time: 30 minutes
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These keto paleo biscuits are light and fluffy with soft undertones of butter and subtle hints of coconut. Better yet, they are low carb and gluten free without skimping on flavor or texture!

One paleo biscuit cut in half with butter and jam on it on a white plate
I’m a Southern girl, so paleo biscuits were an obvious choice for my first guest post recipe on Healy Eats Real.

I grew up eating restaurant-style buttermilk biscuits the size of a hamburger bun, but as I grew up, so did my diet. My body can no longer tolerate those huge, carb-laden biscuits, but now I don’t need those. Enter Southern-Style Keto Paleo Biscuits…

Close up of finished paleo biscuits on baking sheet lined with parchment paper

Why I love this recipe:

  • The beaten egg whites helps to make these paleo biscuits fluffy and airy.
  • The combination of coconut flour and almond flour keeps the biscuits from falling apart (which can happen with recipes that use only coconut flour) or being too dense (which can happen with recipes that use only almond flour).
  • There is no added sugar in this recipe, yet there is a perfect touch of sweetness in these biscuits to accompany the saltiness, thanks to the coconut flour!

one yellow paleo biscuit on a white plate with bowl full of biscuit in background

Enjoy these paleo biscuits in many ways…

These Paleo Southern-Style Biscuits are very versatile. I ate mine warm spread with a little grassfed ghee, but they’d be amazing with a schmear of Chia Seed Strawberry Jam or a drizzle of honey.

I’m sure they’d be outrageously delicious toasted in a skillet with a touch of butter or with your favorite gravy. Or with a runny egg! A runny egg would would be amazing in the middle of this biscuit with bacon or a sausage patty.

Dish towel lined bowl filled with yellow paleo biscuits

Paleo Biscuit Recipe Tips:

  • The trick here is to beat the egg whites with an electric beater until soft peaks form. The egg whites multiply almost exponentially in size – and it’s all air. Then you gently fold the egg whites and all that air into your batter. Your egg whites will fall completely, but don’t worry, this is normal!
  • Keep in mind that liquid egg whites from the carton don’t foam up as nicely, so I recommend using fresh egg whites and saving the yolks for homemade mayo or keto custard.
  • For an even lighter texture, sift the almond and coconut flour.
  • Allow dough to sit for five minutes as the coconut flour will absorb liquid. You want your finished dough to be the consistency of good oatmeal — not too thin and not gluey. If too thin, add coconut flour 1 tablespoon at a time until it thickens appropriately.
  • Any major substitutions for this recipe likely won’t work. The almond coconut flour combo and the eggs are essential to the success of the recipe. However, you can use either ghee or butter for the fat. You can also use regular milk or almost any type of dairy-free milk (except for coconut milk–it’s too thick) in place of the almond milk.
  • Use blanched almond flour for the best texture. Almond meal is not the same!

Close up of a stack of three yellow paleo biscuits

How to Make these Fluffy Southern Style Keto Paleo Biscuits

First, pre-heat the oven to 400°F. Combine all of the dry ingredients in a bowl including the almond flour, coconut flour, baking powder and sea salt and mix.

Dry paleo biscuit ingredients in a white bowl on a marble counter

Add in the softened butter and almond milk and mix. The dough should be thick and crumbly.

Paloe biscuit crumply dough in a white bowl

Put the fresh egg whites in a separate bowl.

Overhead view of egg whites in clear bowl with egg yolks in container next to it

Beat the egg whites with an electric mixer until stiff peaks form.

Clear bowl on marble counter with beaten fluffy egg whites with electric beater in the bowl

Add the egg whites to the dough mixture and gently fold in. Do not use a food processor or a hand blender to combine as it can affect the texture. If there are lumps after folding in the egg whites, you can use the electric mixer on the lowest setting for a few seconds to remove the lumps. It’s better if the mixture is a bit rough and not too smooth.

Paleo biscuit batter in white bowl on marble counter

Scoop six heaps of the dough onto a baking sheet lined with parchment paper. The heaps should not be flat, they should be thick in high mounds. You can shape the dough so that your biscuits come out in the right shape.

Paleo biscuit dough in 6 heaps on a baking sheet lined with white parchment paper

Put in the oven and bake. After about 10 minutes, brush the tops of the paleo biscuits with melted butter. Bake another 5-10 minutes or until golden brown and a toothpick comes out clean.

finished paleo biscuits on baking sheet lined with parchment paper

Enjoy toasted with butter, jam, almond butter or gravy! The biscuits will keep in the fridge for about a week and a half and will keep in the freezer for a month or more.

overhead view of one paleo biscuit cut in half on a white plate next to a bowl of biscuits

Did you like Southern Style Fluffy Paleo Biscuits (Keto & Low Carb)? Don’t forget to rate the recipe and leave me a comment below. You can also follow me on Facebook, Instagram, Pinterest!

4.25 from 138 votes
One paleo biscuit cut in half with butter and jam on it on a white plate
Print
Southern Style Fluffy Paleo Biscuits (Keto & Low Carb)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

These keto paleo biscuits are light and fluffy with soft undertones of butter and subtle hints of coconut. Better yet, they are low carb and gluten free without skimping on flavor or texture!

Course: Breakfast
Cuisine: keto, Paleo, Southern
Keyword: gluten free biscuits, paleo biscuits, paleo bread
Servings: 6
Calories: 175 kcal
Author: Danielle Cushing @ The Every Kitchen
Ingredients
  • ¾ cup almond flour
  • ¼ cup coconut flour
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • ¼ cup almond milk
  • 2 tablespoons butter or ghee (Plus optional additional 1 tbsp ghee or butter to brush on top)
  • 5 egg whites (Use fresh egg whites, not liquid whites from a carton.)
Instructions
  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Optionally, you can sift the almond and coconut flour for an even lighter texture. In a medium-sized bowl, mix together almond flour, coconut flour, baking powder, salt, almond milk, and 2 tablespoons butter. Mixture should be coarse and crumbly.

  3. In a separate bowl, using an electric mixer, beat egg whites on high speed until soft peaks form-- around 3 minutes.

  4. Add the egg whites to the flour mixture and stir until completely combined. When combining the egg whites, don’t use a food processor or hand blender to mix as it may affect the biscuit texture. Use an electric beater on the lowest setting just for a few seconds if you need to get lumps out. Your egg whites will fall completely -- this is expected.

  5. Allow dough to sit for five minutes as the coconut flour will absorb liquid. You want your finished dough to be the consistency of good oatmeal -- not too thin and not gluey. If too thin, add coconut flour 1 tablespoon at a time and give it a few minutes to thicken appropriately before adding any more. 

  6. Using a muffin scoop or spoon, drop biscuits onto parchment paper at least one inch apart. 

  7. Put in the oven and bake. After about 10 minutes, brush the tops of the paleo biscuits with melted butter if desired. Bake another 5-10 minutes or until the tops are golden brown and a toothpick comes out clean.

Recipe Video

Recipe Notes
  • It's best to use softened butter (not melted) in the dough mixture.
  • Keep in mind that liquid egg whites from the carton don’t foam up as nicely, so I recommend using fresh egg whites and saving the yolks for homemade mayo or keto custard.
  • The mixture will be more of a thick batter texture than dough. Do not be discouraged if it seems too wet when compared to wheat-flour biscuits. The batter will keep form on the baking sheet because of the egg whites. Drop onto baking sheet and shape it how you want.
  • Any major substitutions for this recipe likely won't work. The almond/coconut flour combo and the eggs are essential to the success of the recipe. However, you can use either ghee or butter for the fat. You can also use regular milk or almost any type of dairy-free milk (except for coconut milk--it's too thick) in place of the almond milk.
  • Use blanched almond flour for the best texture. Almond meal is not the same!
  • For an even lighter texture, sift the almond and coconut flour. 
Nutrition Facts
Southern Style Fluffy Paleo Biscuits (Keto & Low Carb)
Amount Per Serving (1 biscuit)
Calories 175 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Sodium 163mg7%
Potassium 108mg3%
Carbohydrates 6g2%
Fiber 3g13%
Sugar 1g1%
Protein 6g12%
Calcium 73mg7%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

About Danielle Cushing of The Every Kitchen

Danielle Cushing is a registered dietitian and the blogger behind The Every Kitchen. Her blog focuses on easy recipes using accessible ingredients that can be made in every kitchen. She also enjoys exploring how food nourishes our bodies and minds as well as our relationships with each other. Danielle writes from her home in Chicago where she lives with her dog and cat.

 

This post was originally published in May of 2017, but has been republished in August of 2018 to include new and improved recipe tips, new photos and a recipe video. Original recipe by Danielle Cushing. Photos by Hannah Healy of Healy Eats Real.

Southern Style Fluffy Paleo Biscuits (Keto & Low Carb)
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Filed Under: Breads, Gluten Free, Keto, Paleo Tagged With: almond flour, biscuits, coconut flour, fluffy, gluten free, grain free, keto, light, low carb, paleo, southern

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Comments

  1. M. Finan says

    June 17, 2021 at 9:32 am

    I was wondering if there are any non-dairy options instead of butter or gee that I could use? Would olive oil or another oil work ok?

    Reply
    • Hannah Healy says

      June 18, 2021 at 11:10 am

      I haven’t tried it myself, but I think that coconut oil or palm shortening would work in place of butter.

      Reply
  2. Delores Mann says

    February 6, 2021 at 11:04 am

    I am allergic to almonds. Is there another grain free low carb flour I can use as the main flour to use?

    Reply
    • Hannah Healy says

      February 11, 2021 at 9:56 pm

      I haven’t tried it with any other flour, so I’m not sure, but if you experiment let us know how it turns out!

      Reply
  3. Jan says

    December 19, 2020 at 8:33 am

    These look great! I definitely want to try them. I love the taste of buttermilk biscuits and wondered if you could use buttermilk instead. Granted I have not looked up the carb content of full fat buttermilk.

    Reply
  4. Florence says

    April 19, 2020 at 4:10 am

    Yes they did! I was very pleased with the results. This is a keeper.

    Reply
    • Hannah Healy says

      April 22, 2020 at 10:55 am

      Wonderful! So happy to hear that!

      Reply
  5. Florence says

    April 17, 2020 at 11:17 am

    4 stars
    Thank you for developing this recipe with video. I have been looking for a recipe for a LONG time. I’ve lived in the South for most of my adult life.
    I was a bit hesitant making this recipe due to the amount of eggs. It wasn’t the amount but I made a recipe similar to this to make bread sticks. I ended up throwing it out because it had a very “eggy” smell to it. For this recipe I made a few substitutions: used avocado oil instead of ghee. Same amount. Added one teaspoon of apple cider vinegar to “mask” the egg smell. I did not have almond milk, used flax seed milk. Brush with avocado oil instead of ghee
    Tomorrow I will be making ice cream using the yolks.

    Reply
    • Hannah Healy says

      April 17, 2020 at 12:56 pm

      Thanks for sharing your substitutions! Did they turn out good with the substitutions?

      Reply
  6. Rose says

    December 28, 2019 at 2:15 pm

    Hi , I was curious as the lady in the comment above about using an egg an egg replacer. Perhaps I’ll give it a go and write back some time in the future for they do look yummy!

    Reply
  7. Diana L Melin says

    September 21, 2019 at 9:36 am

    4 stars
    These were light and fluffy as advertised. I had made some lime curd and wanted something my nongrain-eating husband could eat it with. After reading the comments, I sifted the almond flour and coconut flour (which took longer than it did to make the actual biscuits), stirred the dry ingredients in, added the ghee (it’s already softened right out of the container) and “cut” it in with two knives (took about 3 seconds) and then added almond milk 1 tbsp at a time, cutting with the knives just until all the dry ingredients were incorporated. I added the egg whites and folded gently, taking care not to overwork it, as one comment said. Waited 5 minutes then baked them in my Breville countertop oven (good for when you don’t want to heat up the house). My only negative would be that it’s quite coconut-forward. Don’t mind that too much but it’s not what you’d expect of biscuits. Maybe I’ll use a different brand next time. After that, I made the home made paleo mayo with one of the egg yolks. Super easy but I think I’ll use lemon juice instead of apple cider vinegar and not put so much salt.

    Reply
  8. Kim says

    May 12, 2019 at 8:20 am

    4 stars
    Made these this morning for biscuits & gravy… I started with 3 Tbsp of milk as other comments said it was too much liquid. Still had to had another Tbsp of coconut flour. Tastes good, but I would try only 2 tbsp of milk next time and see how that does.

    Reply
  9. Kim says

    January 19, 2019 at 8:48 am

    5 stars
    I used a pastry knife to cut in the egg white – worked well… Added some cranberries too (not sure if this is a southern no-no but it worked. – Wondering why the temp is so high? mine were close to being burned on edges
    Great biscuits!!

    Reply
  10. Krista Murphy says

    December 25, 2018 at 8:20 am

    5 stars
    We have tried a few recipes but got discouraged with the results…this on the other hand was a homerun! Loved the texture and flavor! We will be making these on a regular basis!

    Reply
  11. Kim says

    November 25, 2018 at 9:25 am

    5 stars
    …was looking for a low carb biscuit recipe now that hubs and I are doing low carb/Keto style. WOW! My hubs is picky about any “alternative” foods but even he was amazed at these. They look, feel and damn near tastes like real biscuits. Thank you so much for sharing this awesome recipe!!

    Reply
  12. Valerie says

    September 14, 2018 at 12:54 pm

    5 stars
    I love this recipe! It is easy to make and gives you sound advice when baking with coconut and almond flour along with pictures of how each step should look like (this was very helpful). My biscuits came out light and fluffy. I will definitely keep this recipe for future use. A God send for those of us who are sensitive to wheat. Thanks for sharing this recipe!

    Reply
  13. Alicia says

    August 25, 2018 at 11:53 am

    4 stars
    I made these this morning. We loved the texture, but found them to be really dry. Have you ever added more fat to keep them moist?

    Reply
    • Hannah Healy says

      August 26, 2018 at 11:38 am

      I haven’t tried that before, but please let me know if you do and how it turns out!

      Reply
  14. Heidy L. McCallum says

    August 8, 2018 at 7:37 pm

    Hello, just dropped by to say, “Bravo” for making a Southern-Style biscuit that’s on the plan. Nicely done. I can’t wait to try this biscuit—we Southerners do love our biscuits!

    Reply
  15. Danielle says

    August 8, 2018 at 7:34 pm

    5 stars
    Wow, these look so tasty it’s hard to believe they’re also healthy! Love the idea!

    Reply
  16. Adriana Lopez Martin says

    August 8, 2018 at 6:11 pm

    5 stars
    Biscuits are my guilty pleasure have never made them with coconut and almond flour I need to try this technique looks really nice!

    Reply
  17. Cindy Gordon says

    August 8, 2018 at 5:19 pm

    You had me southern food! YUM what a delicious recipe! Everybody needs a good biscuit recipe

    Reply
  18. Kristine says

    August 8, 2018 at 5:03 pm

    5 stars
    These biscuits look delightful! Pinning to make these, thanks!

    Reply
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Hi, I’m Hannah Healy!

woman with black hair standing over cutting board with vegetablesI created Healy Eats Real to share healthy gluten-free, sugar-free, keto recipes and tips on healthy living. Sign up for my newsletter below for recipes, natural health info and my FREE Quit Sugar Ebook!

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