Almond Flour Biscuits

Simple and quick biscuit with almond flour and egg for a low-carb versatile and tasty addition to any meal.

These almond flour biscuits have a delicious nutty flavor and a fluffy texture that pairs well with any meal. They are easy to make and perfect for those following a gluten-free or low-carb diet. The pinch of kosher salt in the butter mixture adds a savory note to the biscuits, while the addition of oregano makes them a perfect sandwich bun. For a sweet treat, add blueberries or other fruit to the batter and serve as a dessert. These biscuits are a versatile and tasty addition to any meal.

Servings

2

Prep Time

10 minutes

Cook Time

5 minutes

Total Time

15 minutes

2 tablespoons salted butter
2 large eggs
⅔ cup almond flour
1 teaspoon baking powder
A pinch of coarse kosher salt

Optional Variations
Oregano (for a savory sandwich bun)
Blueberries or other fruit (for a sweet/dessert version)

Preparing the Batter
In a bowl, whisk together 2 large eggs until smooth. Stir in 2 tablespoons melted salted butter until fully combined. Add ⅔ cup almond flour, 1 teaspoon baking powder, and a pinch of coarse kosher salt, mixing until a thick, smooth batter forms.

Optional Variations
For a savory version, mix in a pinch of oregano or other herbs. For a sweet version, gently fold in blueberries or other fruit.

Portioning into Ramekins
Lightly grease two 4-inch ramekins. Divide the batter evenly between them, smoothing the tops so they cook evenly.

Microwave Cooking
Place one ramekin in the microwave and cook on high for about 60–75 seconds, or until the biscuit is set in the center. Repeat with the second ramekin. (Cooking times may vary slightly depending on your microwave.)

Resting and Serving
Let the biscuits rest for 1–2 minutes before removing from the ramekins. Serve warm as a soft, fluffy low-carb biscuit—great for sandwiches or with butter and toppings of your choice.