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. ๐Ÿ˜€

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. ๐Ÿ˜‰

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. ๐Ÿ˜‰

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! ๐Ÿ˜€

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

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
This entry was posted in Low Carb Foods and tagged . Bookmark the permalink.


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

  1. Judy says:

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

  2. Tammy says:

    I seriously think I’m going to give this a whirl. ๐Ÿ™‚

    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!

    • Lynn Terry says:

      You’re welcome Susan! They are SO delicious. I’m going to make a plain batch today to go with my Polaner Sugar Free Raspberry Preserves. ๐Ÿ˜€ Yum! -Enjoy!!

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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. Lisa Roberson says:

    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. ๐Ÿ˜‰

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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!! ๐Ÿ˜€

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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

  14. Susan says:

    wow, sounds great, can’t wait to try. If you flatten to make cookies, do you use same oven temp? Bake same as regular cookies – about 10 minutes?

  15. Sherie says:

    Oh yum! Add some drained flaked blue crab meat and you’d have delicious crab cakes! BTW, Publix in the Boro carries Almond Meal. I found that not all employees know where to look. It’s not in the regular flour/baking section but in a separate specialty food area. For the Publix on the east loop, it’s in the back of the store, about centered, but on a BACK END CAP facing the meat coolers. I’m definitely trying this one!! ๐Ÿ™‚

    • Lynn Terry says:

      Good to know, Sherie – thanks! ๐Ÿ˜€ I still prefer to order mine online vs a scavenger hunt in the grocery store, lol. You know how much I like to shop. ๐Ÿ˜› haha. The crab is a great idea – I am definitely going to try that!! *cheers*

  16. Cathy says:

    Just tried this recipe but made it with just Parmesan and Cheddar in it. It turned out pretty good! So nice to be able to have biscuits again!

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  19. This looks yummy and so much easier than the KFC replacement type biscuits

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  22. Loretta says:

    Low carb and gluten free ๐Ÿ˜‰ I’ve used your basic recipe a few times to make “breadsticks” and there are never any leftovers because the kids munch on whatever I don’t eat right away ๐Ÿ˜‰

  23. Lorraine Thibault says:

    Hi Lynn,

    What a great recipe and so versatile. I’ll be taking this for lunch to school. Thanks Lynn.

  24. Michelle says:

    Got to try these – Thanks for sharing.

  25. Chakalit Harris says:

    Hi Terry,
    I ordered several items on your referral from Netrition.com. I didn’t see a place to put a code (LCTRAVEL) in order to get a free mix. I emailed them and asked them and this is what they said:Thank you for writing.
    The coupon code you listed is not a valid coupon code with us.
    While our focus is on giving you “Every Day” low pricing and exceptional
    customer service,
    we do offer coupon promotions from time to time, as well as several
    other ways to save with

  26. Sandy conrad says:

    Bob’s Red Mill is carried at Big Lots at a good price. Recipes look wonderful. Can’t wait to try.

  27. Cindy S says:

    Thank you , cannot wait to try. You are quite the inspiration. Have fun in Las Vegas – I’m there next week as well.

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  29. Patti says:

    These look so good and just like something I’m looking for! How many do you get out of this, 6 of them?

  30. Patti says:

    Thanks so much for the info! I did make them and got 9 biscuits out of it. I used flax seed instead of almond flour since I did not have it. I also had some sausage left over from breakfast so I put that in along with some left over spinach. I didn’t even wait to refrigerate them, I just baked them right away. I did find that I had to bake them longer. They turned out to be delicious! Thanks again! I love something different like this!

    Enjoy your trip!

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  33. connie says:

    I have a question. In your recipe you state that it uses 1 8oz bag of parmesan cheese. But in your comments, you said you used 1/2 C parmesan and 1/2 C Colby jack. Unless I misread , the bag of parmesan I had, it was 6 oz, but it showed more than that in cup measurements. I added enough cheddar to make the weight measurement 8 oz. Was I wrong. To me they were just a little too cheesy.

    • Lynn Terry says:

      Hi Connie,

      The original recipe calls for a bag of parmesan, but it’s a very versatile and forgiving recipe. I often just use whatever I have on hand – and my bag is usually a 6oz bag of finely shredded parmesan (Kraft).

      I say make them to taste. ๐Ÿ˜‰

      • connie says:

        thanks for the info. I didn’t mind the taste, just didn’t taste much like a biscuit. will try again with a little less cheese.

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  35. I’m going to try these for sure. I’m just starting my low carb today. I was on it about 6months ago and lost about 30lb. Then I got sick and gain half of it back. Ur website seems nice. I had so much trouble last time. No one shared and not to friendly. Thx so muc Chris

    • Lynn Terry says:

      Thank you, Chris – and welcome! ๐Ÿ™‚ You’ll find we have a GREAT community here, as well as the Facebook Group. Feel free to drop questions anytime, happy to help! *cheers*

  36. Tonya says:

    Is Parmesan cheese a must or will any cheese due?

    • Lynn Terry says:

      Hi Tonya ๐Ÿ™‚ Any cheese should work fine. I do find that the parmesan works best to bind them, but I’ve used other shredded cheeses too without a problem. ๐Ÿ™‚

  37. Mary Anna says:

    I saw your recipe for biscuits and wanted to make them. However, I bought coconut flour instead of almond. Do you think the results would be the same using the coconut? Thanks

    • Lynn Terry says:

      Hi Mary Anna ๐Ÿ™‚

      I haven’t cooked with coconut flour myself, but from what I understand it requires more liquid – so I would google: coconut flour low carb biscuits and go with a recipe that will definitely work.

      I would love to hear what you decide to try!

  38. Linda says:

    Judy, In the ingredient list, the recipe calls for meal, but you mention flour in the directions. Which I one do you use?

    • Theresa ellis says:

      Can you think of anything I could use instead of cheese to make a biscuit. I don’t eat cheese . Thanks Theresa Ellis

      • Lynn Terry says:

        The cheese is the binder in this recipe, so I am not sure what could replace it. You might search for other low carb or keto bread & biscuit recipes to see if you can find one without…

        • Theresa ellis says:

          I’m new to this so I may be way off. I’ve heard mayo helps binds not as well I’m sure and that xyantha gum is makes fluids expand . Not fimilar with that product at all. Could that work or am I totally on the wrong track. Thanks Theresa

    • Lynn Terry says:

      Hi Linda,

      I use Bob’s Red Mill Almond Meal/Flour usually, but found a plain “Almond Flour” at the store that works just as well – so either are fine.

  39. Liz Keenan says:

    Iโ€™m going to try this as a pie crust for my spinach quiche! Thanks for the recipe!

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