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!
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…
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!
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.
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!
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.
Add in the softened butter and almond milk and mix. The dough should be thick and crumbly.
Put the fresh egg whites in a separate bowl.
Beat the egg whites with an electric mixer until stiff peaks form.
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.
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.
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.
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.
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!
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!
- 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.)
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Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
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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.
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In a separate bowl, using an electric mixer, beat egg whites on high speed until soft peaks form-- around 3 minutes.
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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.
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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.
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Using a muffin scoop or spoon, drop biscuits onto parchment paper at least one inch apart.
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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
- 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.
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.
I am allergic to almonds. Is there another grain free low carb flour I can use as the main flour to use?
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!
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.
Yes they did! I was very pleased with the results. This is a keeper.
Wonderful! So happy to hear that!
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.
Thanks for sharing your substitutions! Did they turn out good with the substitutions?
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!
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.
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.
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!!
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!
…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!!
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!
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?
I haven’t tried that before, but please let me know if you do and how it turns out!
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!
Wow, these look so tasty it’s hard to believe they’re also healthy! Love the idea!
Biscuits are my guilty pleasure have never made them with coconut and almond flour I need to try this technique looks really nice!
You had me southern food! YUM what a delicious recipe! Everybody needs a good biscuit recipe
These biscuits look delightful! Pinning to make these, thanks!