I am now entering my tenth month of eating low carb (or ketogenic) and I have, for the most part, found it very easy to follow. As always though, my love for baked goods has not abated. I still eat my mug muffin almost every morning and I swear it alone has kept me on track. If it weren't for that start to my day I don't know if I could maintain this way of eating.
Last week I made Ina's Chicken and Biscuits for Sunday dinner and I wanted a low carb version of the biscuits for my gluten intolerant niece and for myself. I scoured the interwebs and found many variations of a basic almond flour biscuit and after tweaking it a bit this is my version.
They have a very fluffy, muffin/biscuit texture. I dialed down the butter in my version because my first batch was a little too oily for my taste.
These will spread as they bake so you need to bake them in a muffin tin (or, if you are blogging, in cute baking cups from the Japanese dollar store). This recipes makes nine biscuits and I (and MyFitnessPal) calculate them to be 196 calories, 5 grams carbs, 2 grams fiber per biscuit. But as always your mileage may vary so be sure to calculate yourself.
Side note: Ina's recipe has you bake the biscuits on top of the chicken stew. Obviously that wouldn't work in this case so I pre-baked the biscuits and added them for the last few minutes of cooking the stew. Normally I do that anyway. I find the biscuit bottoms are too soggy otherwise. Second side note: I made a small batch of the stew using corn starch instead of flour for thickening. Corn starch isn't generally used in a keto diet but the carb count was low enough that I didn't go over my daily goal. I could have used coconut flour but yuck.
On to the biscuit recipe!
- 1 1/2 cups almond flour
- 1 Tbsp. baking powder
- 1/4 tsp. salt
- 2 eggs
- 1/3 cup sour cream
- 3 Tbsp. melted butter
- 1/3 cup shredded cheese (I prefer mozzarella)
Preheat oven to 400° F. In a medium mixing bowl whisk together your dry ingredients. In a separate small mixing bowl mix your eggs and sour cream until smooth. Add melted butter and mix until smooth. Add wet ingredients to dry and mix until combined. It doesn't take much for it to all come together nicely. Mix in your shredded cheese. Spoon into muffin tin or baking cups. Bake 11-14 minutes. With my oven I found I had to go the full 14 minutes.