Low Carb Biscuits in a Muffin Tin

If you’re following a low-carb or keto diet and miss having warm, fluffy biscuits, these Low Carb Biscuits in a Muffin Tin are here to satisfy that craving. Made with almond flour and other simple ingredients, these biscuits are soft, buttery, and perfect for breakfast, a side dish, or even as a snack. By baking them in a muffin tin, you ensure that each biscuit is perfectly portioned, making them easy to grab and enjoy.

Table of Contents

1. Introduction
2. Ingredients
3. Step-by-Step Instructions
4. Cook Notes & Tips
5. Variations
6. Frequently Asked Questions (FAQs)
7. Conclusion

Ingredients

For Low Carb Biscuits

• 2 cups almond flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder (optional, for flavor)
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup melted butter
• 1/2 cup shredded cheddar cheese (optional)

Step-by-Step Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick cooking spray or line with silicone muffin cups.

Step 2: Mix the Dry Ingredients

1. In a large mixing bowl, combine the almond flour, baking powder, salt, and garlic powder (if using). Stir well to ensure all dry ingredients are evenly distributed.

Step 3: Mix the Wet Ingredients

1. In a separate bowl, whisk together the eggs, sour cream, and melted butter until smooth and well combined.

Step 4: Combine Wet and Dry Ingredients

1. Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
2. If using, gently fold in the shredded cheddar cheese.

Step 5: Fill the Muffin Tin

1. Divide the batter evenly among the muffin cups, filling each about 3/4 of the way full.

Step 6: Bake

1. Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
2. Allow the biscuits to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Cook Notes & Tips

• Almond Flour: Be sure to use finely ground almond flour for the best texture. Almond meal may result in a denser biscuit.
• Baking Powder: Make sure your baking powder is fresh to help the biscuits rise properly.
• Additions: You can add fresh herbs, such as rosemary or chives, for extra flavor.

Variations

• Cheddar & Herb Biscuits: Add 1/2 cup shredded cheddar cheese and 1 tablespoon chopped fresh herbs for a savory twist.
• Spicy Biscuits: Add 1/4 teaspoon cayenne pepper or a pinch of red pepper flakes for a little heat.
• Dairy-Free Option: Substitute the sour cream with coconut cream and use a dairy-free butter alternative.

Frequently Asked Questions (FAQs)

1. Can I Make These Biscuits Ahead of Time?

Yes, these biscuits can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to 5 days.

2. Can I Freeze Low Carb Biscuits?

Absolutely! Let the biscuits cool completely, then place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature or reheat in the oven.

3. What Can I Serve These Biscuits With?

These low carb biscuits are perfect as a side dish for soups, stews, or salads. They’re also great for breakfast, served with scrambled eggs and bacon.

4. Can I Use Coconut Flour Instead of Almond Flour?

Coconut flour is much more absorbent than almond flour, so it cannot be used as a direct substitute in this recipe. If you want to use coconut flour, you’ll need to adjust the liquid and egg content accordingly.

These Low Carb Biscuits in a Muffin Tin are the perfect keto-friendly alternative to traditional biscuits. Soft, fluffy, and easy to make, they’re great for breakfast, lunch, or dinner. Whether you add cheese, herbs, or keep them simple, these biscuits will quickly become a favorite low carb staple in your kitchen.

Happy baking!