Low Carb Biscuit Recipe (Super Easy!)

Low Carb Biscuit RecipeI came up with a beautiful low carb biscuit recipe last night! These were absolutely delicious, very filling, and have the texture of… yes, a biscuit. :D

This is actually an adaptation of the low carb bread recipe my mother gave me, which I’ve found to be a very versatile recipe. In fact, it’s so versatile that I used it to make my low carb cookie recipe too.

The biscuits I made (in the photo) had a combination of leftovers in them, but follow me here – because the options and variations are endless! The timing was perfect too because I was craving something a little different. And fortunately my package from Netrition arrived yesterday:

My Netrition Order

This is where I order my Bob’s Red Mill Almond Meal because I can’t find it anywhere locally. As you can see, I also ordered Mama Lupe’s Low Carb Tortillas (great for fajitas, wraps, quesadillas, or eating a big messy burger even). I got some sugar free preserves too. They go great with whipped cream cheese for a quick low carb dessert. The Polaner Sugar Free Seedless Raspberry Preserves is my absolute favorite! And of course it will go great with your low carb biscuits. ;-)

Low Carb Biscuit Recipe

I start with the basic low carb bread recipe I’ve always used:

1 8 ounce bag parmesan cheese
1 cup Almond Meal
2 small or one very large egg
2 Tablespoons melted butter
Optional: Garlic Salt to taste

Mix ingredients well and chill. Roll small portions into ball then shape them as cheese sticks or biscuits – or you can make them smaller/flatter for “crackers”. Bake in preheated 350 oven for 10 minutes, turning after 5 minutes if necessary. (Keep an eye on them and cook until golden brown on both sides.)

12 net carbs for the entire batch. 6 net carbs for half. 3 net carbs for 1/4 batch. Note: these carb counts are based on the Almond Flour. Some may be different, so look on your bag of Almond Flour to determine an accurate net carb count. And of course count the net carbs of anything you add.

Making Low Carb Biscuits

I was running low on Parmesan cheese, so I added half a cup of Parmesan and then half a cup of shredded Colby Jack cheese. Since I was making this for dinner (not breakfast) I added in some leftover vegetables from my dinner the night before, along with crumbled up bacon I had leftover from lunch. I added sauteed mushrooms (diced up) and creamed spinach:

Healthy Low Carb Bread Recipe

I try to sneak spinach into anything I can. ;-)

I mixed it all up with a spoon, which was super easy and only took a few seconds:

Low Carb Bread or Biscuit Batter

I suppose you could spoon it out, but I got my hands dirty and just grabbed a small handful and pattied them out into small biscuits. I laid them on a baking sheet covered in Parchment Paper:

Cooking Low Carb Biscuits

I baked them at 350, flipping them once, until they were golden brown on both sides.

They came out beautiful! :D

Low Carb Biscuits

Like I said, this recipe is very versatile. You can add your favorite meat & low carb veggies to make a hearty bread or biscuit. You can use it to make low carb cookies. Or you can make a plain low carb biscuit, and use it to create a breakfast sandwich or to eat with sugar free preserves.

Another option I recall my mother mentioning – she added raw sausage to the batter, baked them, and said they came out tasting just like a sausage biscuit. Yum!

Get Bob’s Red Mill Almond Meal and Polaner Sugar Free Seedless Raspberry Preserves online at Netrition. They ship FAST and they have a low flat-rate shipping fee, no matter how much you order.

Low Carb Biscuit Recipe

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17 Responses to Low Carb Biscuit Recipe (Super Easy!)

  1. Judy says:

    These look great…can’t wait to try them! I love this site!!!

    • Lynn Terry says:

      Thank you Judy! :D This recipe is SO versatile. Like I said, you can add pretty much anything you please and it comes out GREAT every time! I just went to the store and stocked up on Parmesan so I can make some yummy low carb biscuits & “crackers” to go with the Raspberry preserves I just got in my Netrition order. YUM – what a treat!! ;-) *cheers*

  2. Tammy says:

    I seriously think I’m going to give this a whirl. :)

    I don’t like spinach by itself, however, I like it in salads and other things, and I like spinach dip.
    Thanks for sharing all your goodies with us!

    • Lynn Terry says:

      I’m the same way Tammy, so I sneak spinach into just about everything. It’s great in eggs for example. And sometimes I’ll mix up an egg and a handful of spinach in my hamburger meat to make hearty Hamburger Steaks. They’re delicious, and a meal in themselves!

  3. Susan Bobbitt says:

    Thank you soooooo much for this recipe….just what I needed right now!

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  5. Thanks so much for these! I miss biscuits when I’m low-carbing, and like you, I love to sneak greens into delicious foods. Pinning them now and plan to try them tomorrow!

  6. Jon says:

    This recipe is really versatile. I subbed 1/2 cup parmesan, 1/2 mozzarella for 8 oz parmesan. I then added Italian sausage, 2 tbsp. pizza sauce, 1/2 tsp Italian seasoning. It was like eating a slice of pizza. Terrific!

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  8. Yummy! I think I’m gonna come live with you for a while so you can teach me how to eat …and teach me how to make more money. Nothing but total immersion will do. Please get my room ready. ;-)

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  10. Lucy Jones says:

    Question…..I’m a bit confused. Did you take your regular biscuit recipe and add those other ingredients, spinach, cheese etc., to it?

  11. Rebecca says:

    How long did you bake them?

    • Lynn Terry says:

      It was around 10 minutes, and I did flip them to brown both sides. Just keep an eye on them as it depends on the oven, what size you dip out, and how “crusty” you like them. Enjoy!! :D

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  13. Theresa says:

    Can you use coconut flour in this recipe for low carb as I’m allergic to tree nuts

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