Ah, you’re looking for Keto Butter Swim Biscuits—a buttery, crisp, low-carb treat that melts in your mouth! I can give you a recipe that’s grain-free, keto-friendly, and simple to make, while keeping that “swim” or light crisp texture.
Ingredients (Makes ~12–15 biscuits)
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1 cup almond flour
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2 tbsp coconut flour
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½ tsp baking powder
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¼ tsp salt
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4 tbsp unsalted butter, softened
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1 large egg
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2–3 tbsp erythritol or preferred keto sweetener (adjust to taste)
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½ tsp vanilla extract (optional)
Instructions
1. Preheat & Prep
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Preheat your oven to 175°C (350°F).
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Line a baking tray with parchment paper.
2. Make the Dough
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In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt.
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In another bowl, cream butter with sweetener until fluffy.
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Add egg and vanilla extract, mix well.
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Gradually stir in the dry ingredients until a smooth dough forms.
3. Shape the Biscuits
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Roll dough into small balls (about 1–1.5 inches).
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Place them on the baking tray and flatten slightly with a fork or palm.
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Optional: brush lightly with melted butter for extra golden color.
4. Bake
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Bake in the preheated oven for 12–15 minutes or until edges turn golden brown.
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Let cool on the tray for 5 minutes, then transfer to a wire rack.
5. Serve & Store
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Serve with keto tea, coffee, or a glass of almond milk.
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Store in an airtight container for up to a week.
💡 Tips for the Perfect Keto “Swim” Texture
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Don’t overbake: Almond flour biscuits can dry out quickly—remove when golden but still soft in the center.
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Butter is key: The richness helps give that melt-in-your-mouth texture.
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Optional flavor twists: Add cinnamon, cardamom, or finely chopped nuts for extra flair.
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For crisp edges: Flatten the biscuits a little more and increase baking time by 1–2 minutes.
If you want, I can also give a super-light, “melt-on-your-tongue” version where the biscuits stay soft inside but crisp around the edges, perfect for keto afternoon tea.