Happy Thursday Everyone! So in case you haven’t caught on, I am starting to prepare Keto recipes that are more southern (fried chicken, biscuits, etc.). This week – Keto Biscuits. These are very similar to cloud bread (keto bread that uses egg whites). I found this recipe here and it has you use a food processor. While I like using the food processor to cut the butter, it doesn’t really get the fluffiness in the egg whites. So I did a mix of food processor and then whipped and folded the egg whites in for a fluffier biscuit.
1 Cup + 2 Tbsp Almond Flour
2 Tbsp Butter
1 tsp Baking Powder
3/4 Cup Egg Whites (about 5 Large Eggs)
1/4 tsp salt
Preheat oven to 400 degrees
Chill almond flour and butter in the fridge for 30 minutes in a food processor bowl.
Once chilled, pulse the flour and butter in the processor until the butter has been cut into the flour. The butter should be pea-sized.
Add in the baking powder and salt and pulse once to combine.
Put your egg whites in a bowl and whisk together quickly to get soft peaks. You can whisk by hand (I think it’s easier) or you can use a hand mixer.
Slowly fold in the flour mix into the egg whites, just to combine and trying not to deflate the whites. Mix until just combined – don’t overmix or you’ll get a tougher biscuit.
Use a cookie scoop or Tablespoon to scoop dough out onto parchment paper prepared baking sheet. Bake at 400 degrees for 12-14 minutes until brown on top.