Keto Breakfast Biscuits
Servings Prep Time
6biscuits 15minutes
Cook Time
20minutes
Servings Prep Time
6biscuits 15minutes
Cook Time
20minutes
Ingredients
Dry Ingredients
Wet Ingredients
  • 1/3 cup heavy cream
  • 1/2 tsp lemon juice
  • 2 egg whites
Instructions
The Preparation
  1. Preheat the oven to 350° and gather your ingredients.
The Process
  1. Place the almond flour, psyllium fiber, spices, baking powder and baking soda in a food processor and pulse to to mix.
  2. Add the frozen cubed butter to the food processor and pulse. The ingredients should resemble fine corn meal with bits of pea sized butter. Spoon the dry ingredients into a medium sized bowl. Place i the refrigerator to keep chilled while beating the egg whites.
  3. In another bowl, beat the egg whites until stiff.
  4. Combine the heavy cream and lemon juice then stir mixture into the dry ingredients until just combined.
  5. Gently fold the egg whites into the batter. Don’t over mix for a nice fluffy batter.
The Finish
  1. Spoon the batter into a silicone cupcake pan. Dividing the dough into 6 equal parts.
  2. Place the pan into the 350° preheated oven and bake for 20 minutes or until lightly browned.
  3. Cool the biscuits completely before removing from pan to prevent breakage.
Recipe Notes

Tip: The biscuits dough should be placed in a cupcake or biscuit pan for baking. Otherwise the dough will spread and be more like a pancake. It will still taste delicious but may not be the perfect biscuit you imagined.

Nutrition Facts
Keto Breakfast Biscuits
Amount Per Serving
Calories 241 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Total Carbohydrates 5g 2%
Dietary Fiber 4g 16%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

When I calculate the carb content, I remove Erythritol from the total as it normally does not affect blood glucose levels. It’s important to note that each person’s diet needs, and restrictions are unique. You are in charge of your own health. It’s up to you to decide what carb totals you should use. The macros for my recipes are calculated using FatSecret. This is provided purely as a courtesy for my readers. While I try my best to be accurate, I recommend you verify all nutritional information on your own, instead of relying solely on my calculations.