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–+ servings
close up photo of biscuits stacked on top of each other
Print Recipe
5 from 2 votes

Gluten Free Biscuits

Low carb biscuits that go with any meal
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer, Bread, Breakfast, easy, Side Dish, Snack
Cuisine: American
Servings: 8 biscuits
Calories: 280kcal
Author: Allianna Moximchalk
Cost: $6

Equipment

  • sheet pan or muffin pan

Ingredients

  • 4 eggs
  • 2 cups blanched almond flour
  • 5 tbsp ghee melted & cooled
  • 1 tbsp honey
  • 1 tsp baking powder
  • ½ tsp sea salt

Instructions

  • Preheat the oven to 325 degrees F.
  • Mix together the dry ingredients (almond flour, sea salt, baking powder) until there are no clumps.
  • Add in the eggs, ghee, and honey. Stir until fully combined.
  • Use a parchment lined sheet pan or silicone muffin pan. Scoop about 2 tablespoons worth of batter per each biscuit. If using a sheet pan, be sure each biscuit is at least 1-inch apart from each other.
  • Bake for 25 minutes, or until the tops are golden-brown.
  • Let cool for 10 minutes prior to serving.

Notes

Storage: This recipe can last in the fridge for up to 1 week or in the freezer for up to 1 month.
Servings: This recipe yields approximately 8 biscuits. 
Nutrition: The nutriton card in the recipe is just an approximate and cannot be guaranteed. 
Pro tip: Allow the biscuits to cool prior to removing them from the muffin cups.

Nutrition

Serving: 1serving | Calories: 280kcal | Carbohydrates: 8g | Protein: 9g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 230mg | Potassium: 32mg | Fiber: 3g | Sugar: 3g | Vitamin A: 119IU | Vitamin C: 0.01mg | Calcium: 101mg | Iron: 2mg