Low-Carb Rosemary Almond Flour Biscuits

Low-Carb Rosemary Almond Flour Biscuits

Tender almond flour biscuits studded with fragrant rosemary, baked until golden at the edges.

Total 25 min Makes 8 biscuits Calories 215/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Halal, Kosher

Allergens

Tree nuts, Eggs, Dairy

These biscuits swap wheat flour for almond flour, giving them a tender, slightly nutty crumb with crisp golden edges. Fresh rosemary adds a savory, aromatic note that pairs well with soups, roasted meats, or a smear of butter. They come together quickly in one bowl, making them a convenient low-carb side for weeknight dinners or weekend brunch.

Ingredients

  • 2 1/2 cups almond flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon fresh rosemary, finely chopped
  • 3 large eggs
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon apple cider vinegar

Method

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

  2. In a large bowl, whisk together the almond flour, baking powder, salt, and chopped rosemary.

  3. In a separate bowl, whisk the eggs, melted butter, and apple cider vinegar until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir until a thick, sticky dough forms.

  5. Scoop the dough into 8 even mounds on the prepared baking sheet, spacing them about 2 inches apart, and flatten each slightly with damp fingers.

  6. Bake until the biscuits are golden brown at the edges and firm to the touch, 13 to 15 minutes.

  7. Let the biscuits cool on the baking sheet for 5 minutes before serving warm.

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★ 4.6 (1)

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    Low-Carb Rosemary Almond Flour Biscuits

    These biscuits swap wheat flour for almond flour, giving them a tender, slightly nutty crumb with crisp golden edges. Fresh rosemary adds a savory, aromatic note that pairs well with soups, roasted meats, or a smear of butter. They come together quickly in one bowl, making them a convenient low-carb side for weeknight dinners or weekend brunch.

    25 min 8 biscuits 215 cal

    Ingredients

    • 2 1/2 cups almond flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 tablespoon fresh rosemary, finely chopped
    • 3 large eggs
    • 3 tablespoons unsalted butter, melted and cooled
    • 1 tablespoon apple cider vinegar

    Method

    1. 1

      Preheat the oven to 400°F and line a baking sheet with parchment paper.

    2. 2

      In a large bowl, whisk together the almond flour, baking powder, salt, and chopped rosemary.

    3. 3

      In a separate bowl, whisk the eggs, melted butter, and apple cider vinegar until smooth.

    4. 4

      Pour the wet ingredients into the dry ingredients and stir until a thick, sticky dough forms.

    5. 5

      Scoop the dough into 8 even mounds on the prepared baking sheet, spacing them about 2 inches apart, and flatten each slightly with damp fingers.

    6. 6

      Bake until the biscuits are golden brown at the edges and firm to the touch, 13 to 15 minutes.

    7. 7

      Let the biscuits cool on the baking sheet for 5 minutes before serving warm.