Low Carb Honey Almond Biscuits Recipe


 

Low Carb Almond Meal RecipesI’ve been playing in the kitchen again. πŸ™‚

This is usually more like a science experiment with me since I don’t really cook, but every once in awhile I end up with an awesome low carb recipe.

This one’s a keeper! πŸ™‚

I had the Nature’s Hollow Sugar Free Honey out this week for something else, so I decided to try my hand at a recipe for “honey biscuits” – and they turned out absolutely fabulous!

I was going for a “sweet n salty” taste, but they’re definitely more on the sweet side than I expected and than you would think. So these are more like cookies, but with a biscuit texture. πŸ™‚

These beautiful sweet biscuits are less than 1 net carb each.

Low Carb Honey Almond Biscuits

I ate these biscuits for breakfast this morning topped with cream cheese and big fat juicy hand-picked blackberries:

Low Carb Honey Biscuit with Cream Cheese & Blackberries

Yum, right? πŸ™‚

Here is a close-up so you can see the texture:

Low Carb Biscuit Texture

 

The ingredients for this recipe are VERY simple.

 

Low Carb Recipe Ingredients : Honey Biscuits

You’ll need a medium sized mixing bowl, a large spoon, a baking sheet lined with parchment paper, and I used a 1/8 measuring cup and rubber spatula to scoop out evenly sized biscuits.

Preheat your oven to 325 degrees.

Melt the butter, stir the two eggs together, and add those into the bowl with the dry ingredients and honey. You can easily stir it all together with a large spoon.

Mix the ingredients well. Then scoop out into evenly sized biscuits onto your parchment paper lined baking sheet.

Making Low Carb Recipes

You’ll recognize all those items from my Kitchen Talk Video last fall.:)

Note: I don’t know how long these took to bake.

I recommend you just keep an eye on them because it depends on the size you make, and your oven. They didn’t take long at all though! I flipped them when they browned on the bottom to get them nice and brown on both sides.

Tip: Cook the number of biscuits you want to eat now, and put the uncooked biscuits in the refrigerator. They are best fresh-baked, and that way you can pop a few in the oven real quick anytime you want more. πŸ™‚

Free Low Carb Recipe Calculator

You want to use the Free MyFitnessPal Recipe Calculator to put in your ingredients, based on your labels, and to put in the number of biscuits it makes (depend on the size you make) so you can log these with accurate macros.

Here’s what my entry looked like:

Free Low Carb Recipe Calculator

 

The honey made them brown up beautifully into a golden color!

They have a nice browned crisp outside with a soft bready inside.

Low Carb Honey Biscuits

 

Since I made mine smaller, getting 15 evenly sized biscuits out of one batch, mine came out to less than 1 carb each. They have great LCHF macros too:

Low Carb Honey Biscuit Recipe Macros

 

I ate them plain yesterday which was perfectly delicious, then this morning I topped them with cream cheese and fresh blackberries for a nice filling breakfast treat:

Low Carb Sweet Biscuits Recipe

Those are HUGE hand-picked blackberries. πŸ™‚

This photo gives you a better idea of the size:

Lynn's Low Carb Honey Biscuits with Fresh Blackberries

 

I fell in love with the Nature’s Hollow Sugar Free Honey the minute I tasted it, and can’t wait to find other fun ways to use it in my low carb meals & recipes! πŸ™‚

I hope you enjoy this recipe as much as I do…

It does help to only cook the number of biscuits you want to eat, then line the others on a plate or on parchment paper and cover & refrigerate them. Then you can just cook a few anytime you want them, and enjoy them fresh out of the oven. πŸ™‚

Best,
Lynn Terry,
aka @LowCarbTraveler

p.s. I’ve been a fan of Nature’s Hollow products for YEARS. My absolute favorite thing is their Sugar Free Mountain Berry Preserves. πŸ™‚ YUM!

 

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About Lynn Terry

I love making the low carb diet EASY for people with a busy lifestyle (like me!) with my KISS / Keep It Simple method. :) About Lynn Terry: Host of the Low Carb Challenge

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32 Responses to Low Carb Honey Almond Biscuits Recipe

  1. Joan Delise says:

    Hi Lynn, This looks delicious. Can I use almond flour or must it be almond flour meal?
    Thanks,
    Joan Delise

    • Lynn Terry says:

      Hi Joan πŸ™‚

      My bag of Bob’s Red Mill says Almond Meal/Flour on the bag. So I would guess so? I think the meal is more course than the flour, but it should work either way!

  2. Barbara R. says:

    What do you think can be substituted for the sugar free honey substitute? Looks like awesome stuff but I don’t have anything like that on hand. They look so good!

  3. Gina says:

    I must try this recipe. Looks something like a donut too. Haha.

  4. Pingback: 2 Day Low Carb Meal Diary: Keeping It Simple! | Low Carb Diet Tips for Busy People

  5. heidi says:

    Thank you for posting such easy recipes!

    I saw this one (Honey Biscuit) in my email and happened to come across some SF honey, but still need parchment paper..ggrrrr.. BUT ! I can’t wait to make these.. Your pics are very appetizing and I like the little berry on top!

    Question:for the garlic powder type biscuits (I think that’s what you said?) option, do you just omit the honey then? And just add a little flavoring of garlic powder?

    THank you,

  6. Tracy says:

    I finally tried this last night and it was WONDERFUL. Thank you so much. I love your blog and all your wonderful ideas.

  7. Kathryn Smith says:

    Hi Lynn, these sound delish and will be trying out soon. I use the Nature’s Hollow honey to make homemade low carb honey mustard dressing and it’s fantastic. But please remind your readers that Nature’s Hollow contains xylitol which is toxic to dogs. You have a large following, and thought this would be a good way to spread the word. Thanks!

  8. Tammi says:

    Do you think they can be frozen, uncooked?

    • Lynn Terry says:

      Hi Tammi πŸ™‚ I kept mine in the refrigerator and the batch lasted me 3 days I think. Just make half a batch if you don’t think you want to eat that many in one week. I think they would be best that way. πŸ™‚

  9. Melissa says:

    I did not use the honey and they were delicious. I made a batch and reheat one at a time. This really satisfies my cravings for bread. They remind me of a denser grougere (spelling?).

  10. Julie in Tennessee says:

    Hi Lynn. I made these Honey Biscuits today. They are the bomb dot com! Better than the plain basic recipe and I think its a lot easier to work with cutting the almond meal down to 1/2 cup. Love your easy recipes! You are a great cook and don’t know it! !

  11. Lynne says:

    Hi, Lynn. Have U tried freezing these biscuits? It would be convenient to be able to make them ahead of time & pop them in the oven. Also, I’m curious if U can substitute Mozzarella or Provelone cheese for the Parmesan? Do these two cheeses have enough fat for the recipe to work? Thank U for sharing!

    • Dianna says:

      I freeze two to a sandwich bag and then put those bags into a gallon size zip lock bag. Then I just wrap them one at a time and heat them wrapped in a paper towel for 15 seconds in the microwave. Also love to butter them and grill them in a frying pan on medium heat like a grilled cheese sandwich!!!

  12. Beverly Siek says:

    I understand about the baking time varying depending on the size, but I missed what the oven temperature should be….can’t wait to make these!

  13. Gina says:

    Lyn i made these and it did not come out like yours. The almond flour i have. Says “Raw almond flour” on the package. It was dark in color like whole wheat flour. My batter was too liquidy so i had to add more flour. Well my biscuits looked like pancakes. I ate some with creme cheese and sf jelly. But i think i will pitch the rest of the raw batter
    I think that the Bobs Red mill almond flour must be better for this recipe.
    I have coconut flour but i probably need to google a good recipe using that to make the biscuits.
    That was my failed science experiment today with the biscuits. Oh well. That’s what i get for trying to cook. Lol. πŸ™‚

    • Lynn Terry says:

      How odd, Gina! I do use the Bob’s Red Mill Almond Meal/Flour and it is very light in color. I know with Coconut Flour you have to add A LOT more liquid – it doesn’t bake the same at all. But there are lots of biscuit recipes that use one or both. πŸ˜‰ I love this one because it’s so versatile and fail-proof! Using my almond meal/flour at least, lol. I hate yours didn’t turn out right!

      • Gina says:

        Oh Lyn! I think that. I discovered the problem here. Your almond flour states that it is”finely ground” mine was course and raw. There are two types. I need to buy the finely ground one. The course ground AF is awful when used in baking recipes! I need to get the sf honey too. I was so disappointed. Your almond biscuits look delightful. I will try again when i buy i diff AF. πŸ™‚

        • Lynn Terry says:

          I use that fine almond meal/flour to make all sorts of breads and biscuits, and even cookies. πŸ™‚ It is SO easy to work with, and a bag lasts me a good while too. πŸ˜‰

  14. Linda Potter says:

    Have any other of you tried Fiber Yum. It’s absolutely amazing. Looks just like Karo syrup, has the same texture of syrup and honey. It’s 100% Fiber. I order from Amazon. It’s truly the best find for me. 5 carbs, 5 fiber.

    • Lynn Terry says:

      Hi Linda πŸ™‚ This looks like it may work in place of corn syrup in a low carb pecan pie recipe – yes? What do YOU think? This gets me excited because Aaron is trying to make a sugar free / low carb pecan pie. πŸ™‚ The reviews are mixed: http://amzn.to/2yQ66Zv but you like it, yes?

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