Absolutely! A Keto Breakfast Biscuit is a low-carb, fluffy, and buttery biscuit perfect for breakfast sandwiches or as a side. Here’s a complete recipe:
Keto Breakfast Biscuit
Makes 6–8 biscuits
Ingredients
- 2 cups almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
- 1/4 cup unsweetened almond milk
- Optional: 1 tsp garlic powder or herbs for savory flavor
Instructions
1. Preheat Oven:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2. Mix Dry Ingredients:
- In a bowl, combine almond flour, coconut flour, baking powder, salt, and any optional seasonings.
3. Mix Wet Ingredients:
- In a separate bowl, whisk eggs, melted butter, and almond milk until smooth.
4. Combine:
- Pour wet ingredients into dry ingredients and mix until a thick dough forms.
- If dough is too sticky, add 1–2 tbsp more almond flour.
5. Shape Biscuits:
- Using your hands or a cookie scoop, form 6–8 biscuits and place on prepared baking sheet.
- Flatten slightly with your hand or the back of a spoon.
6. Bake:
- Bake 15–18 minutes until golden brown and firm to the touch.
- Let cool slightly before serving.
Tips
- Fluffier biscuits: Separate eggs and beat the whites until stiff peaks form, then fold in yolks and other ingredients.
- Serving ideas: Slice and use for keto breakfast sandwiches with eggs, bacon, or sausage.
- Storage: Keep in an airtight container at room temp for 2 days or refrigerate for up to a week. Reheat in toaster oven for best texture.
If you want, I can also give a “Cheesy Keto Breakfast Biscuit” version that adds cheddar or mozzarella to make it extra rich and perfect for savory breakfast sandwiches.
Do you want me to do that?