With only 6 grams of net carbs per serving, this low carb biscuit recipe is keto-friendly. The addition of olives and rosemary makes them extra special. You will love every bite of this delicious snack.
Related reading: What Are Net Carbs And Why Are They Important?
You’ll be using almond flour for this biscuit, as well as Parmesan, cheddar, butter, sour cream, and other low-carb ingredients.
Making these delicious biscuits, demonstrated by Sara Lynn Cauchon, who calls herself the Domestic Greek, is so easy, and it will not require a lot of time. They are guaranteed to be loved by everyone, including those who are not following a low carb diet.
Biscuits is a bit of a confusing name for us in the UK because what we call biscuits are what Americans call cookies. American biscuits are more like what we call savory scones.
For some reason American style biscuits have not caught on here although there are some imported packet mixes available.
Writing about this got me wondering where American biscuits originated and they were originally given to soldiers in ancient Rome as part of their rations. They were nothing like the bisuits that you know today as they did not contain any fat or raising agent so they would last a long time.
It was not apparently until the 19th Century when wheat flour milling got better and the price of flour came down that bisuits became what’s now recognized as a Southern biscuit.
Not quite the same as biscuits but if you’re looking for a savory low carb snack then these Low Carb Breakfast Muffins with Spinach and Feta would be ideal.
While low carb biscuits don’t usually turn out anything like the real thing made with wheat flour the baking powder in these helps them to rise a bit. And, the shredded cheese gives them a texture very similar to regular biscuits.
Of course buttermilk is used in regular biscuits but in this recipe Sara uses sour cream. One cup of buttermilk contains 12 grams of sugar so could kick you out of ketosis if you are not careful.
It’s important to finely grate the garlic for this recipe or use garlic puree. Chopping or mincing it could result in someone getting a big bite of garlic in the biscuit which would not be so nice.
Sara uses Kalamata olives for this recipe but you can use any olives that you have. Although they are a variety of black olive Kalamata olives are dark purple and have a rich, fruity taste.
They are higher in fat than other olives which makes them ideal for a low carb or the keto diet.They get their name from the Greek city of Kalamata near where they are grown.
Low Carb Biscuit Recipe
Makes 6 biscuits
- ½ cups almond flour
- 2 large organic/pastured eggs
- 1 tbsp gluten free baking powder
- ¼ tsp Redmond Real Salt
- ⅓ cup sour cream, organic if possible
- ¼ cup melted grass-fed butter
- 1 tsp chopped fresh rosemary
- ¼ cup chopped Kalamata olives
- ⅓ cup shredded white organic cheddar cheese
- ¼ cup freshly grated Parmesan cheese
- 1 garlic clove, grated
1. Preheat oven to 400℉ (200C). Line a baking sheet with non bleached parchment paper.
2. Whisk the almond flour, salt and baking powder together in a large bowl and set aside.
3. Next whisk the sour cream, melted butter, and eggs in another large bowl.
4. Then add the mixture to the almond flour. Fold in the Parmesan, cheddar, olives, rosemary, and garlic. Leave the dough to rest for 5 – 10 minutes.
5. Now scoop the dough neatly onto the baking sheet using an ice-cream scoop.
6. Bake the biscuits until they are golden brown, which should take around 10 to 12 minutes.
7. Leave the biscuits to cool a little before serving although they are delicious warm. Any leftover must be stored in an airtight container.
Here’s a video to guide you on how to prepare this low carb biscuit recipe:
Image from Healthy Meal Plans