Almond Flour Biscuits


I can’t take credit for this absolutely phenomenal recipe. The credit goes to Gourmet Girl Cooks. I adapted it only slightly.  These biscuits are so good that every time I go to look for her blog I accidentally type in Genius Girl Cooks instead of Gourmet!  I prefer recipes to have at most a cup and a half of almond flour.  Anymore than that and I am seriously reluctant to try them.  So the recipe below makes 4 breakfast sized biscuits.  I think the original recipe will make 10.   Anyway, make them this way, make them her way, just make them because I am not kidding when I say you will cry tears of joy when you taste them! 

002I don’t have a pastry cutter.  I don’t even know what they look like.  That did not stop me from trying another way.  Using a fork to press the butter into the almond flour is laborious and annoying.  I tried it that way though! What I found works well is either take an electric mixer in a big bowl so your almond flour doesn’t fly everywhere and just mix it up as best you can.  What also works and is less messy than the mixer is a plain rubber/silicone spatula.  I just pressed the butter into the dough until it was a nice sandy mix.  (Update: A food processor does the trick just fine! So much easier.)


I made a well in the center and added the rest of my ingredients.  Then using the same rubber spatula I just creamed the ingredients together. I have no idea if my method somehow changes the original recipe or not.  I just wanted to share this because some people would look at her recipe and totally shy away from it at the mention of “pastry cutter” but you don’t have to do that! Where there’s a will there is a way.  



I do it a little differently then she does because I can’t always remember her instructions.  I don’t think it matters much when you add the shredded cheese so I put it in last.  I always think of the stuff I want to fold into a recipe as going in last.  

008One amazing tip from Genius Girl (oops! I mean Gourmet Girl!) is to roll the dough into balls before baking.  This allows the biscuit to have greater height when finished baking.  These are perfect for sandwiches.  Any bigger than this they tend to crumble a little when eating a breakfast sandwich. 


015It takes all my will power to not eat them all when they come out of the oven!!!!


I can’t wait to make these again.  This is probably my most favorite “bread” recipe that I have tried in the last year.  Check out the Gourmet Girl blog when you get a chance and be sure to try her recipe for chocolate chip cookies.  It’s life changing.  

Almond Flour Biscuits
Serves 6
Unbelievable fluffy delicious biscuits!
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293 calories
18 g
70 g
23 g
6 g
9 g
68 g
174 g
0 g
0 g
12 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 293
Calories from Fat 196
% Daily Value *
Total Fat 23g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 70mg
Sodium 174mg
Total Carbohydrates 18g
Dietary Fiber 0g
Sugars 0g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 1/2 cup Almond Flour
  2. 1 1/2 tsp baking powder
  3. 1/4 tsp salt
  4. 1/4 tsp pepper
  5. 1/2 cup shredded cheese (cheddar or mozzarella)
  6. 1/4 cup Heavy Cream
  7. 3 tbsp diced cold butter
  8. 1 egg
  1. Preheat oven to 350 degrees
  2. Whisk together dry ingredients. (Almond flour, salt, pepper, and baking powder)
  3. Mash your butter into the almond flour until it's crumbly sandy mix. (Use a pastry cutter if you have one or a rubber spatula).
  4. Dig a well in the center and add the cream and egg.
  5. Combine the almond flour into the wet ingredients being careful not to overwork it.
  6. Fold in cheese.
  7. Form dough into 4 big balls (for sandwiches, make 6 regular size for dinner biscuits) and lay on parchment paper.
  8. Bake for 20 mins.
This recipe can make 6 medium size biscuits and the breakdown for that is
  1. 296 Calories; 27g Fat; 10g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4 net carbs
4 large biscuits breakdown
  1. 443 Calories; 41g Fat; 14g Protein; 10g Carbohydrate; 5g Dietary Fiber; 5 net carbs
Adapted from Gourmet Girl Cooks
Up Late Anyway | Low Carb Recipes


  1. Deb says:

    Just a tip…When a recipe calls for “cutting in” butter I use frozen butter and grate it into the flour with a cheese grater (I have broken TWO pastry cutters). It mixes more evenly with the dry ingredients.

  2. Paul Foye says:

    Your a dear! Love the way you write and added the bits that really matter. God bless, and I’m going to make those gems right now. Cheers and ta.

  3. DIAN says:


    • Elizabeth Nimphius says:

      I’m smiling so big because that’s how I felt when eating this the first time! Lol so happy to hear! Thanks.

  4. Carole D Shaw-Riley says:

    Just made these as I cannot eat the ones made with coconut flour “heartburn”. These biscuits were heavenly! Had one for lunch with butter and a slice of bacon warm from the oven. What a special treat. I had a great aunt who was a wonderful cook who showed me as a child to use my fingers to mix the butter with the flour mixture. Did it this way and the results were great. Thank you for the lovely biscuit recipe. It is a keeper. :-)

  5. LWFJester says:

    I don’t follow the nutritional content listed here. The coconut flour I have says its 2T for one serving, and each serving contains 9g Carbs and 5g Fiber. The recipe says 1.5C, which is 24T, which is 12 servings. That’s 108g total carbs, 60g total fiber, and 48g net carbs for the entire recipe. That makes these 6 biscuits 8g net carbs each. Are coconut flours that much different?

    • Elizabeth Nimphius says:

      This is an almond flour recipe!! Not coconut flour. Don’t try to use coconut flour for this. It won’t work at all. 1.5 cups coconut flour would need a gazillion eggs. Hope that clears it up.

  6. AJ says:

    I have been making these for awhile and I love them. I just recently discovered that they make delicious “scones” too! You wouldn’t think of this working as a sweet biscuit, but I just used some butter and a little bit of jam on top and it totally satisfies a sweet craving without tons of sugar or the carby flour.

  7. Stacy says:

    Is Almond flour the same as almond flour/meal? That’s what I used but mine are so different looking speckled with dark brown. They are baking now. I hope they turn out!!

    • Elizabeth Nimphius says:

      Yours are a different color because your almond meal was ground with the skins on. It should be the same. If you’re not using JK Gourmet then I recommend sifting your flour first for best results. This recipe will probably still be good if you didn’t sift so don’t worry if you didn’t. Going forward I highly recommend sifting.

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