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
Ingredients
Makes 2 biscuits
- 2 tablespoons salted butter
- A pinch of coarse kosher salt
- 2 large eggs
- 2/3 cup almond flour
- 1 teaspoon baking powder
- Optional: Oregano (for a sandwich bun variation)
- Optional: Blueberries or other fruit (for a dessert variation)
Instructions
Preparation
Lightly grease two 4-inch ramekins.
Butter Mixture
Melt 1 tablespoon of butter in each ramekin using the microwave. Add a pinch of kosher salt and stir.
Wet Ingredients
Crack an egg into each ramekin. Whisk with the butter mixture until combined.
Dry Ingredients
Add 1/3 cup almond flour and 1/2 teaspoon baking powder to each ramekin. Whisk until the batter is smooth.
Variations
For sandwich buns, mix in oregano. For a dessert option, fold in fruit like blueberries.
Cooking
Microwave each ramekin on high for 90 seconds.
Removal
Carefully take out the ramekins. Run a knife around the edges and invert onto a cutting board. Let cool for a minute.
Serving
Slice the biscuits in half. Toast, grill, or serve as-is, depending on your preference.
Prepare almond flour, melted butter, egg, salt, and baking powder.
Whisk a large egg in the butter and salt mixture.
Add the almond flour.
Whisk in the almond flour until smooth.
Whisk in the baking powder until smooth.
Microwave on high for 90 seconds.
Cut around the edges with a knife for a smooth exit from the ramekin.
Dump the biscuit upside down and let cool for a minute before cutting in half.
