By Danielle Cushing Updated June 22, 2023
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These keto paleo biscuits arelight and fluffy with soft undertones of butter and subtle hints of coconut. Better yet, they are low carb and gluten free without skimping on flavor or texture!
I’m a Southern girl, so paleo biscuits were an obvious choice for my first guest postrecipe on Healy Eats Real.
I grew up eating restaurant-style buttermilk biscuits the size of a hamburger bun, but as I grew up, so did my diet. My body can no longer tolerate those huge, carb-laden biscuits, but now I don’t need those. Enter Southern-Style Keto Paleo Biscuits…
Why I love this recipe:
- The beaten egg whites helps to make these paleo biscuits fluffy and airy.
- The combination of coconut flour and almond flour keeps the biscuits from falling apart (which can happen with recipes that use only coconut flour) or being too dense (which can happen with recipes that use only almond flour).
- There is no added sugar in this recipe, yet there is a perfect touch of sweetness in these biscuits to accompany the saltiness, thanks to the coconut flour!
Enjoy these paleo biscuits in many ways…
These Paleo Southern-Style Biscuits are very versatile. I ate mine warm spread with a little grassfed ghee, but they’d be amazing with a schmear ofChia Seed Strawberry Jam or a drizzle of honey.
I’m sure they’d be outrageously delicious toasted in a skillet with a touch of butter or with your favorite gravy. Or with a runny egg! A runny egg would would be amazing in the middle of this biscuit with bacon or a sausage patty.
Paleo Biscuit Recipe Tips:
- The trick here is to beat the egg whites with an electric beater until soft peaks form. The egg whites multiply almost exponentially in size – and it’s all air. Then you gently fold the egg whites and all that air into your batter. Your egg whites will fall completely, but don’t worry, this is normal!
- Keep in mind that liquid egg whites from the carton don’t foam up as nicely, so I recommend using fresh egg whites and saving the yolks for homemade mayo or keto custard.
- For an even lighter texture, sift the almond and coconut flour.
- Allow dough to sit for five minutes as the coconut flour will absorb liquid. You want your finished dough to be the consistency of good oatmeal — not too thin and not gluey. If too thin, add coconut flour 1 tablespoon at a time until it thickens appropriately.
- Any major substitutions for this recipe likely won’t work. The almond coconut flour combo and the eggs are essential to the success of the recipe. However, you can use either ghee or butter for the fat. You can also use regular milk or almost any type of dairy-free milk (except for coconut milk–it’s too thick) in place of the almond milk.
- Use blanched almond flour for the best texture. Almond meal is not the same!
How to Make these Fluffy Southern Style Keto Paleo Biscuits
First, pre-heat the oven to 400°F. Combine all of the dry ingredients in a bowl including the almond flour, coconut flour, baking powder and sea salt and mix.
Add in the softened butter and almond milk and mix. The dough should be thick and crumbly.
Put the fresh egg whites in a separate bowl.
Beat the egg whites with an electric mixer until stiff peaks form.
Add the egg whites to the dough mixture and gently fold in. Do not use a food processor or a hand blender to combine as it can affect the texture. If there are lumps after folding in the egg whites, you can use the electric mixer on the lowest setting for a few seconds to remove the lumps. It’s better if the mixture is a bit rough and not too smooth.
Scoop six heaps of the dough onto a baking sheet lined with parchment paper. The heaps should not be flat, they should be thick in high mounds. You can shape the dough so that your biscuits come out in the right shape.
Put in the oven and bake. After about 10 minutes, brush the tops of the paleo biscuits with melted butter. Bake another 5-10 minutes or until golden brown and a toothpick comes out clean.
Enjoy toasted with butter, jam, almond butter or gravy! The biscuits will keep in the fridge for about a week and a half and will keep in the freezer for a month or more.
Danielle Cushing
These keto paleo biscuits arelight and fluffy with soft undertones of butter and subtle hints of coconut. Better yet, they are low carb and gluten free without skimping on flavor or texture!
4.25 from 143 votes
Print Pin Rate
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine Keto, Paleo, Southern
Servings 6
Calories 175 kcal
Ingredients
- ¾ cup almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup almond milk
- 2 tablespoons butter or ghee (Plus optional additional 1 tbsp ghee or butter to brush on top)
- 5 egg whites (Use fresh egg whites, not liquid whites from a carton.)
Instructions
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Optionally, you can sift the almond and coconut flour for an even lighter texture. In a medium-sized bowl, mix together almond flour, coconut flour, baking powder, salt, almond milk, and 2 tablespoons butter. Mixture should be coarse and crumbly.
In a separate bowl, using an electric mixer, beat egg whites on high speed until soft peaks form– around 3 minutes.
Add the egg whites to the flour mixture and stir until completely combined. When combining the egg whites, don’t use a food processor or hand blender to mix as it may affect the biscuit texture. Use an electric beater on the lowest setting just for a few seconds if you need to get lumps out. Your egg whites will fall completely — this is expected.
Allow dough to sit for five minutes as the coconut flour will absorb liquid. You want your finished dough to be the consistency of good oatmeal — not too thin and not gluey. If too thin, add coconut flour 1 tablespoon at a time and give it a few minutes to thicken appropriately before adding any more.
Using a muffin scoop or spoon, drop biscuits onto parchment paper at least one inch apart.
Put in the oven and bake. After about 10 minutes, brush the tops of the paleo biscuits with melted butter if desired. Bake another 5-10 minutes or until the tops are golden brown and a toothpick comes out clean.
Video
Notes
- It’s best to use softened butter (not melted) in the dough mixture.
- Keep in mind that liquid egg whites from the carton don’t foam up as nicely, so I recommend using fresh egg whites and saving the yolks for homemade mayo or keto custard.
- The mixture will be more of a thick batter texture than dough. Do not be discouraged if it seems too wet when compared to wheat-flour biscuits. The batter will keep form on the baking sheet because of the egg whites. Drop onto baking sheet and shape it how you want.
- Any major substitutions for this recipe likely won’t work. The almond/coconut flour combo and the eggs are essential to the success of the recipe. However, you can use either ghee or butter for the fat. You can also use regular milk or almost any type of dairy-free milk (except for coconut milk–it’s too thick) in place of the almond milk.
- Useblanched almond flourfor the best texture. Almond meal is not the same!
- For an even lighter texture, sift the almond and coconut flour.
Nutrition
Serving: 1 biscuitCalories: 175 kcalCarbohydrates: 6 gProtein: 6 gFat: 14 gSaturated Fat: 7 gSodium: 163 mgPotassium: 108 mgFiber: 3 gSugar: 1 gCalcium: 73 mgIron: 0.7 mg
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This post was originally published in May of 2017, but has been republished in August of 2018 to include new and improved recipe tips, new photos and a recipe video. Original recipe by Danielle Cushing. Photos by Hannah Healy of Healy Eats Real.
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