About
Are you missing biscuits on your Keto diet? Look no further than these lovely Keto Rosemary Sea Salt Biscuits. They have a very similar texture to traditional biscuits without all the gluten and carbohydrates. The biscuits are also a blank canvas for other herbed flavors and mix-ins. Almond flour is blended with an egg, coconut oil, freshly chopped rosemary, and sea salt. Then rolled thick and cut into a biscuit shape. They are baked to golden brown perfection and then topped with additional flaky sea salt, which takes these biscuits over the top!
What kind of flour is used to make these biscuits?
These biscuits are made with almond flour, which leads to a lovely and moist texture that is not drying like coconut flour tends to be.
Can I use other herbs? I don’t like rosemary.
Yes! Feel free to substitute in as many different herbs as you would like! A thyme sea salt biscuit would be delicious, as would parsley.
What should I do if the biscuits crack when cut?
The first round of biscuits should cut very nicely, but as you roll the dough out multiple times to make more biscuits, the dough will tend to crack. To help with this, go ahead and cut the biscuits but then turn them split side down, so they bake with a flat top.
Serving suggestions
Please serve these biscuits with any savory meal like Low Carb Creamy Balsamic Chicken with Sundried Tomatoes
Ingredients
- 2 ¼ cup almond flour
- ¼ teaspoon kosher salt
- 1 teaspoon baking powder
- 1 tablespoon monk fruit erythritol blend
- 2 tablespoon coconut oil
- 1 large raw egg
- 2 teaspoon rosemary, fresh
- ½ teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon rosemary, fresh
Instructions
- Preheat an oven to 350 F. In a medium-sized mixing bowl, combine the almond flour, kosher salt, baking powder, and monk fruit sweetener. Add the coconut oil (which should be added in a solid-state) and cut it into the flour using a fork.
- Add the egg and the chopped fresh rosemary. Mix very well. It will look like there is not enough liquid to coat it all, but it will come together. Feel free to use your hands to knead the mixture.
- Dump the dough out into a piece of parchment paper. Place another piece of parchment paper on top and use a rolling pin to roll the dough out to 1” thickness. Use a 2” scalloped edge round cookie cutter to cut the dough into biscuit shapes.
- Place the biscuits directly onto a baking sheet and bake for 10-12 minutes or until the biscuits are golden brown on top and the edges.
- Brush them with a light coating of olive oil and then top them with flaky sea salt and rosemary leaves.
Nutrition Facts
- Servings: 15
- Calories: 126.0kcal/527.3kJ (per serving)
- Fat: 11.5g (per serving)
- Carbs: 4.2g (per serving)
- Protein: 3.9g (per serving)
