I can tell you this is a good recipe for carnivore burger buns. It will satisfy your craving for a smash burger.

Please excuse the pictures. I was only able to get a picture with one I had frozen (which still turned out really good).

Why You Should Make These Carnivore Burger Buns

• Zero Carb
• Fit a carnivore or keto diet
• Taste good, acts like bread
• Doesn’t fall apart
• Freezes well
• Easy to make
• Nut Free
• Not eggy

As a lover of the keto diet, these are completely carb free and fit into a carnivore diet or a strict low carb diet.

The recipe is simple and versatile, and a great base for other recipes. I recently made baked pancakes tweaking the basic recipe, which I’ll be posting soon.

The basic ratio for the buns: 1 egg, 1 teaspoon baking powder per 1/2 cup powdered heavy cream. You CAN use powdered milk but in that case you will have carbs.

Ingredients

• Eggs
• Powdered Heavy Cream (or powdered milk if you can do the carbs)
• Baking Powder
• Dash salt

If you’re not a strict meat/dairy only carnivore, feel free to play around with toppings such as sesame seeds or poppy seeds.

Unlike some of my other bread recipes, these are completely nut free. The only thing that you might have an issue with is the price of powdered heavy cream.

Ingredients for Carnivore Buns

• Powdered Heavy Cream
• Baking Powder
• Eggs
• Pinch Salt

This recipe makes six burger buns. While the buns do deflate a little, once cooled, they are easily sliced through. My buns touched during baking process, but was not a problem. Also, don’t fret if, when they begin to cool, deflate a little. This doesn’t change how good they are.

Variations

If you’re not pure carnivore, you might try toppings like sesame seeds.

Recipes You Might Also Like

• Keto No Bread Bacon Sandwich
• Perfect New York Steak
• Keto Cheddar Biscuits
• Big Mac Sauce

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Carnivore Buns

Carnivore buns, completely carb free, made with three ingredients.

Course keto bread

Cuisine American

Keyword carnivore

Prep Time 5 minutes minutes

Cook Time 11 minutes minutes

Ingredients

• 1 1/2 cups heavy cream powder
• 1 tablespoon baking powder
• 3 eggs

Instructions

• Prepare baking dish with parchment paper.

  Preheat oven to 350 degrees (bake mode).
• Beat eggs until frothy. I use a kitchen aid mixer, but you can use a hand mixer.
• Mix all dry ingredients together in bowl. Add slowly to egg mixture once eggs are beaten well.
• Use a scoop to make 6 scoops of batter at least 2 inches apart. My ran together, but it wasn't a problem. You can sprinkle flaked salt, sesame or poppy seeds at this time.
• Bake for 10-12 minutes. I baked at 11 minute. If you are using a convection mode, check at 9 minutes.
• Allow to cool. You will be able to slice across to use as buns, using a serrated bread knife.

Notes

Some recipes call for powdered milk (a lot cheaper) but in that case you will have carbs. 

The post Zero Carb Carnivore Burger Buns (Keto, Gluten Free) appeared first on Spinach Tiger.

This is a fathead keto bagels recipe, made with yeast for flavor and gelatin for stretchiness. You can use it like a bagel or think of it as a great sandwich option. It’s a superb roll, shaped like a bagel and holds together. It might be my favorite keto sandwich bread to date.

I came to this recipe from a bakery customer, Kate, who was a student in my keto bread baking class. She found it somewhere on web, adapted her own changes and sent it to me. I made more adaptations, reducing the amount of mozzarella and added a secret ingredient that improved the texture. I’m sure she loves her as much as I love mine.

This is made with a version of fathead dough and yeast.

I am usually not a fan of Fathead Dough. I make an exception here and adapted the recipe to my taste.

Fathead dough often uses more mozzarella cheese in the dough than I’m comfortable with. I only use 8 ounces of high quality mozzarella, which is one ounce per bagel. They are filling and one will be all you need.

Keto Bagel Dogs

You can warp the dough around uncooked hot dogs. Bake for 15-20 minutes. So good.

Macros

Calories: 275 Carbs: 4 Fiber: 4 Net Carbs: 0 Fat: 22 g Protein: 16 g

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The boys, who are major bagel lovers, liked these and thought they would be amazing for egg sandwiches.

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Fathead Keto Bagels

Keto Friendly Bagels made with yeast and gelatin. Easy to prepare, bake, toast and freeze.

Course keto bread

Cuisine American

Keyword gluten free, keto bagels, keto bread

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 8 Bagels

Calories 275kcal

Ingredients

• 2 teaspoon yeast
• 1 teaspoon sugar, honey or Inulin
• 2 tablespoons warm water 30 ml
• 8 ounces mozzarella
• 2 tablespoons cream cheese
• 170 grams almond flour 1 1/2 cups plus 1 tablespoon
• 1 tablespoon gelatin powder
• 2 teaspoons baking powder
• 3 eggs 2 for dough, 1 for brushing
• 1/2 teaspoon salt
• various toppings sesame seeds, poppy seeds, everything bagel

Instructions

• Warm water to 110 F. (42 C.) to activate yeast. No higher or you kill yeast.
• Add yeast and sugar, honey or inulin to water. Allow to sit for 7 minutes. It should look foamy if it's alive.
• Gather all dry ingredients and whisk.
• Make a well in midst of dry ingredients and mix in yeast mixture with hands to form dough.
• Add 2 beaten eggs to dough and mix thoroughly.
• Microwave mozzarella 30 seconds at a time until melted. Add in cream cheese. Add to dough. Mix with hands thoroughly.
• Prepare baking sheet with parchment or silpat.
• Divide the dough evenly into 8 balls. Form bagels, by pressing a hold in each center. Do this on the baking sheet you are going to use, as the dough is sticky and hard to move. To maintain that hole, it should measure two inches or It will close up. If it closes up the bagels will still be fine.
  
• Set in a warm place to proof for about fifteen minutes.
• Preheat oven to 350 Degrees F. 180 C.
• Beat remaining egg beaten and brush on bagels. Top with your choice of sesame seeds, poppy seeds etc. We like adding Maldon Flaked Salt.
• Bake until golden brown, about 15-20 minutes. You want them as brown as you can get them without burning them.
• Once bagels are placed in plastic bag, they will become more moist and will be eaten reheating in oven or toasting.

Nutrition

Serving: 1of 8 | Calories: 275kcal | Carbohydrates: 4g | Protein: 16g | Fat: 22g | Fiber: 4g

The post Fathead Keto Bagels Recipe with Yeast appeared first on Spinach Tiger.

They are a top seller in my keto bakery. 

I promise. The texture is everything I wanted it to be, but the taste is even more surprising. The sweet potato taste comes through and grips the soul with just a tad of sweetness without added sugar. 

If you’re new around here, you may not know that I’m a bit of a biscuit expert. There are over 25 biscuit recipes here ranging from old fashioned Southern fluffy to gluten free to grain free with many variations.  Thousands of people visit my regular grain free recipe every month and I know they will love these even more.

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Adding just a mere quarter cup of mashed sweet potato has taken the keto friendly, grain-free biscuits from good to great at only 2 net carbs.

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You can do a lot with these biscuits by changing the profile from sweet to savory.

Cold butter is added to the dry ingredients (mainly almond flour and coconut flour) and then using my hands, I mix in the mashed sweet potato. It looks like this.

Whipped Egg Whites are one of the Secrets to my grain free sweet potato biscuits.

Can I use boxed egg whites?

Yes, you can use boxed egg whites. They work just as well. Use about 1 cup.  Make sure your bowl is grease free and whip until fluffy.

How to Separate Egg Whites

Do not break each egg into separated whites. Break each egg in a separate bowl, one at a time. Put yolks in one bowl, egg whites in another. Keep breaking eggs in that first bowl, always one at a time. You can’t use any egg where the yolk broke, because if even a smidgen of yolk gets into the whites, it won’t work.

Grain Free Sweet Potato Biscuits

Use an ice cream scooper and a silpat on a baking tray or parchment paper.

Then I fold in the whipped egg whites and place them on a parchment paper.

Grain Free Sweet Potato Biscuits Can Be Sweet or Savory

When I made my first batch, I sweetened up the sweet potatoes with a little swerve and cinnamon and served them with a cinnamon butter.

When I made my second batch of grain free sweet potato biscuits, which roared with flavor and just the right texture, I made them savory by adding fresh sage, parsley and a dash of celery salt.

I have already made these biscuits into a new version of grain free stuffing, as Thanksgiving is right around the corner. I’ve already stuffed chicken breasts and pork chops, so please stay tuned.

There are so many possibilities for these biscuits and I cannot wait to expand on this recipe and bring you new grain free, keto friendly creations, like my grain free biscuit egg cups.

How to Save Time: Make a biscuit mix

You can put all the dry ingredients in ziplock bags and have ready. Mix your almond flour, coconut flour, ground golden flax, baking powder, salt. Grab a bag, add butter, sweet potato. Bake.

This Keto Stuffing Recipe is more  AMAZING when you use these grain free sweet potato biscuits.

Please follow me on Pinterest. There is a Spinach Tiger Board which houses all my pictures/recipes in one place for easy browsing. 

More Keto Biscuits and Bread from Spinach Tiger

• Keto Cheddar Bay Biscuits
• Keto Dinner Rolls
• Keto Tortillas
• Keto Chicken and Biscuits
• Keto Sweet Potato Bread
• Low Carb Sweet Potato Muffins
• Sausage Sweet Potato Breakfast Casserole

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Grain Free Sweet Potato Biscuits

Grain Free Sweet Potato Biscuits, so fluffy and good and makes great stuffing.

Course Biscuits

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 1/4 cup cooked mashed sweet potato
• 1 teaspoon cinnamon
• 1 tablespoon Swerve (or equivalent
• 2 teaspoons baking powder
• 1 cup fine blanched almond flour Order Here
• 2 tablespoons coconut flour
• 2 tablespoons golden flax meal Order Here
• 1/2 teaspoon salt
• 2 tablespoons unsalted grass-fed butter
• 5 egg whites Can use 1 cup boxed egg whites

Instructions

• Prepare a baking sheet with parchment paper or silpat. Preheat oven to 425 degrees F.
• Mix sweet potato with cinnamon and swerve. Mash. Set aside.
• Mix remaining dry ingredients. Add butter, Mix.
• Add sweet potatoes. Mix. Set aside.
• Separate egg whites. Make sure the bowl and whisk you are using to whip your egg whites is very clean with no grease or egg whites won't whip. If you are separating your own eggs, please use three bowls. One to break each egg in, one at a time. One to transfer each yolk to. The third bowl is the one you will be using to whip eggs. You cannot get any yolk in the whites which is why you break each egg one at a time.
• Whip egg whites to a firm snow. Start whipping on low setting for first few minute and eventually turn up to medium high.
• Spread the dry mix over the whipped egg whites and fold in.
• Use an ice cream scoop with a lever if you have one to scoop biscuits onto baking sheet.
• Bake at 425 degrees for ten minutes. Check to see at 5 minutes to see if getting too brown. If already brown, put foil loosely.
• Bake five more minutes.
• Note: if just making biscuits (not stuffing), add in some cinnamon, nutmeg and a little swerve.
• If making savory for stuffing, skip the swerve, add in chopped sage, a dash celery salt instead of salt, black pepper, a little chopped parsley.

Video

Nutrition

Carbohydrates: 4g | Protein: 8g | Fat: 11g | Fiber: 2g

The post Grain Free Sweet Potato Biscuits (Keto, Paleo) with Video appeared first on Spinach Tiger.

Spiced with cinnamon and flavored with a bit of maple and orange extracts, it reminds me of my mom’s stove top sweet potatoes. (In fact if you make these, you can use the leftovers to make these mini breads.

Ingredients

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Avocado Oil
• Baking Powder
• Sweet Potato
• Cinnamon
• Canadian Maple Extract
• Orange Extract (optional)

Mini Loaves

This recipe will make three small mini loaves and these are the pans I use. These loaves make a great breakfast.

Sweet Potato Bread for Breakfast

I highly recommend this hit your breakfast/brunch table. Yesterday I ate a piece for breakfast and never was hungry again for dinner. This is one of the reasons these kinds of cakes/muffins/breads to have early in the day. The almond flour, coconut flour, eggs and avocado oil help to keep appetite in check.

Can You Eat Sweet Potatoes on a Keto Diet?

The hard answer is no. The answer here for sweet potato bread is yes. I only use one sweet potato to make three loaves or 18 slices or 6 slices per loaf. Net Carbs: 4.

Macros: Net Carbs: 4 Fat: 15 g. Protein: 6 g.

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More Keto Friendly Quick Breads

• Keto Pumpkin Bread
• Keto Orange Cranberry Bread

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Keto Sweet Potato Bread

Sugar free, grain free, Low Carb Sweet Potato Bread with Pecan Topping

Course Dessert Keto

Cuisine American

Keyword keto, grain free, sweet potato cupcakes

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Servings 12 Muffins

Calories 190kcal

Equipment

• 3 Mini Bread Pans Buy Here at Amazon

Ingredients

Dry Ingredients

• 2 1/2 cups almond flour blanched
• 4 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/2 teaspoon turmeric optional
• 1/8 teaspoon nutmeg Freshly Ground
• 2 tablespoons cinnamon

Wet Ingredients

• 1/2 cup avocado oil
• 1 cup swerve
• 5 eggs
• 1/4 cup coconut or almond milk if needed
• 1 teaspoon vanilla extract
• 1 small sweet potato
• 3 drops orange extract see notes
• 6 drops maple extract

Topping

• 1 cup chopped pecans

Instructions

• Bake or Microwave Sweet Potato. Bake at 400 for 35 minutes or until soft. It's easier to microwave for about 6 minutes. Cool.
• Use a spoon to take sweet potato out of shell. Use fork to smash. Don't puree. You will want small flecks of sweet potato in the batter. You should have at least a half cup of sweet potato.

INSTRUCTION

• Preheat oven to 350 F. 180 C. Gas 4
• Mix all dry ingredients including spices, Swerve granulated Sweetener in a bowl. Set aside.
• Mix eggs until fully blended very well
• Stream in avocado oil.
• Add in smashed sweet potatoes.
• Add in dry ingredients. Mix on low until just incorporated.
• Batter is thicker than cake batter, but you might want to dd coconut milk or almond milk of the batter seems too thick.
• Top with chopped pecans.

Prepare Bread Pans

• Place parchment pan in each bread pan, so that it comes up the sides. as seen in picture.
  
• Bake for 25 to 30 minutes at 350 bake. Inside temperature should reach 207 degrees F. If you are using a convection oven, bake at 325. I actually baked one of these in a toaster oven.
  

Notes

Orange Extract. If you don’t have this, use some orange zest or a small squeeze of orange. You can always skip the orange, but I  find it adds that extra something.

 

Nutrition

Serving: 1Cupcake | Calories: 190kcal | Carbohydrates: 6g | Protein: 9g | Fat: 27g | Fiber: 3g

The post Keto Sweet Potato Bread appeared first on Spinach Tiger.

Ingredients for Keto Fathead Dough

• Almond Flour
• Mozzarella
• Egg
• Baking Powder
• Cream Cheese
• Olive Oil
• Maldon Flaked Salt
• Rosemary

These ingredients come together to form an actual dough ball that you can roll out into pizza round, or flatbread. This recipe yields four flatbreads, (6 net carbs) or you can make into six smaller pieces (3 net carbs).

I’ll explain why. Keto fathead dough is made mostly out of cheese, mozzarella and cream cheese, and adding cheese on top of something made out of so much cheese never appealed to me. This is why I make flatbread more often, garnished with rosemary and Maldon flaked sea salt.

I also like to spread roasted garlic on flatbread.

Macros for Keto Flatbread

This recipe makes six flatbread rounds at 3 net carbs, or 4 flatbreads at 4 net carbs.Keto Fathead Dough Rounds

You can either make 4 flatbreads or six round flatbreads.

Variations for Keto Fathead Dough Flatbread

Three times this week, I’ve used the base for smoked salmon with dill and sliced cucumber and it was heaven.

I loved the idea of using the flatbread rounds for bruschetta with fresh tomatoes, roasted garlic, olive oil and basil.

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More Keto Bread Recipes from Spinach Tiger

• Keto Tortillas
• Keto Cheddar Biscuits
• Keto Fathead Bagels
• Keto Dinner Rolls

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Keto Fathead Dough for Flatbread

Keto and Low Carb Fat Head Flatbread and Pizza with Rosemary, Flaked Salt

Course Bread

Cuisine Italian

Keyword fathead dough, flatbread, keto bagels, low carb browines

Servings 4 Pieces

Ingredients

• 2 cups shredded mozzarella
• 2 ounces cream cheese
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1 egg beaten
• 1 teaspoon olive oil
• 2 tablespoons chopped rosemary
• 1 tablespoon flaked sea salt

Instructions

• Preheat oven to 400 degrees F. (205 C. )
• Mix almond flour, baking powder together. Set aside.
• Cut cream cheese into small pieces and intersperse in mozzarella in a microwave safe bowl. Microwave, turning every 30 seconds for a minute or more until it's warmed and ready to mix. Use a fork to mix. Set aside.
• Beat egg and add to almond flour mixture. Add to the mozzarella.
• Use your hands to incorporate ingredients and form into a dough ball. I find rolling the dough back and forth on my marble counter works well.
• At this point you can refrigerate until ready to bake or bake immediately.
• Cut dough in half and half again to get four even dough balls.
• Use plastic wrap or a piece of parchment paper with a rolling pin to roll out.
• Place on baking sheet with either silpat or parchment paper.
• Rub olive oil lightly over each flatbread.
• Sprinkle each with chopped rosemary and flaked sea salt.
• Bake for 10 minutes.
• You can eat as is, or make bruschetta (see here) or avocado toast or the way I love it with cream cheese, lox, and dill.

Notes

Macros for Six Flatbreads with this Recipe: Net carbs: 3

Nutrition

Serving: 1of 4 | Carbohydrates: 6g | Protein: 19g | Fat: 25g | Fiber: 2g

The post Keto Fathead Dough for Flatbread, Pizza appeared first on Spinach Tiger.

I  work out several mornings a week in classes (dance and weight training). My mind wonders and runs free to think about recipes. This idea took fire right in the middle of the dance floor and I couldn’t wait to get home to see if it would work.

I’m still amazed of the baking paradigm shift that almond flour provides.  

I  started with my basic grain-free biscuit recipe, a great base to play with, like I did with with the grain free cheddar biscuits and grain free sweet potato biscuits.

Made with a combination of alternative flours (almond flour, coconut flour, golden flax meal) and egg whites, the texture is just right with a crispy outside and a fluffy crumb in center. My customers love these. My students in the baking classes love these.

I  added a cinnamon butter mixture and on my first try, these came better than my expectations. Unlike my cheddar biscuits, these are flatter, like a pastry and deliciously crunchier.

Ingredients for Grain Free Keto Cinnamon Biscuits

• Egg Whites
• Blanched Almond Flour
• Coconut Flour
• Golden Flax Meal
• Baking Powder
• Swerve (or your choice powdered erythrtol)
• Cinnamon
• Butter

The Process

The easy part is assembling the dry ingredients.

The egg whites will need to be whipped for quite a few minutes. You can take the time to separate 8 to 10 eggs, but I use boxed egg whites. These are a great time saver. Plus, you will end up with a lot of egg yolks you need to do something with.

While the egg whites are in the kitchen aid, I assemble my dry ingredients and make a cinnamon topping.

You will end up with something that looks more like a batter than a dough. Use an ice cream scoop to scoop 12 rounds of biscuit on prepared sheet pan. This is going to look like it’s not going to work. Just use a teaspoon and add the cinnamon butter to the top of the biscuit and bake for 10 to 12 minutes in the bottom part of the oven at 425 degrees F. 220 C.

You have a choice for a glaze. It’s not really necessary, and since Swerve confectioner’s is pricey, you can opt out.

How to Freeze Grain Free Keto Cinnamon Biscuits

Put grain free cinnamon biscuits into Freezer bags,(they can touch) and freeze up to 3 months. Defrost in Fridge or on counter. If you want right away, microwave, but be careful you only do so for about 10 seconds or you will make the biscuit too tough.

More Grain Free Biscuit Recipes from Spinach Tiger

I sell my biscuits in my keto bakery, so I can tell you these are great recipes, tried and tested.

• Grain Free Biscuits (Plain)
• Grain Free Cheddar Bay Biscuits
• Chicken Pot Pie with Biscuits
• Grain Free Sweet Potato Biscuits
• Grain Free Biscuit Stuffing

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Grain Free Cinnamon Biscuits, Low Carb, Keto, Gluten Free

Paleo Grain Free Biscuits that is a cross between a cinnamon biscuit and cinnamon roll.

Course Biscuit

Cuisine American

Keyword keto, grain free

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 12 biscuits

Calories 203kcal

Author Angela Roberts

Ingredients

• 4 tablespoons unsalted grass fed butter
• 1 1/2 cup blanched almond flour
• 4 tablespoons coconut flour
• 2 tablespoons golden flax meal
• 1 teaspoon salt
• 2 teaspoons baking powder
• 10 extra large egg whites about 1 cup
• 2/3 cup Granulated Swerve or sweetener of your choice

Filling

• 4 tablespoons melted butter
• 2 tablespoons cinnamon
• 1/3 cup granulated Swerve
• 2 tablespoons heavy cream

Glaze (Optional)

• 2 tablespoons heavy cream or water
• 1 cup Swerve Confectioner's Sweetener

Instructions

• Cut butter into pea sized pieces, place in freezer.
• Preheat oven to 425 degrees F. Prepare baking sheet with parchment or silpat.
• Measure all dry ingredients. Mix together well. Once butter is frozen, mix with dry ingredients, place in freezer.
• Beat egg whites until fluffy and stiff enough to spoon. While egg whites are in mixer, assemble dry ingredients and make cinnamon butter.
• Add dry Ingredients to egg whites. Use a wooden spoon and keep stirring until all egg whites are incorporated.
• Batter is very wet. Use an Ice cream scoop to put on prepared baking sheet, separated.
• This makes exactly 12 biscuits. The biscuits will increase in size.
• Bake on a baking sheet with parchment paper.
• Bake at 425 degrees F. for 10-15 minutes until golden brown. Place In bottom third of the oven, so the underneath browns. CHECK AT 10 MINUTES, and every minute after. You want golden brown.

Cinnamon Butter

• Add butter, cinnamon and cream together. You CAN skip the cream If you want to.

Glaze

• Mix together. Add more cream or water If too thick or more confectioner's If too thin. Drizzle.
• Allow to cool slighlty before attempting to eat. A cookie spatula works great to remove them, as it is extra thin.
• You can place in freezer (they can touch) In freezer bags up to three months.

Notes

6 Biscuits: 4 net carbs

 

Nutrition

Serving: 1Biscuit | Calories: 203kcal | Carbohydrates: 4g | Protein: 4g | Fat: 19g | Fiber: 2g

The post Grain Free Keto Cinnamon Biscuits appeared first on Spinach Tiger.

Imagine a fluffy, moist biscuit that tastes gently of Fall, either spiced with cinnamon or herb kissed with sage. The magic of these biscuits is that they are keto friendly at only 2 net carbs, low in calories (103), paleo friendly and gluten free.

Aside from being delicious, they make a great bread filling for meatloaf or meatballs. You really don’t taste the pumpkin in those recipes, but you get the benefit of a moist bread filling. I keep them in the freezer to use in these recipes or enjoy for breakfast.

These are not that far apart from my grain free sweet potato muffins, but are a little easier to make. I make sure I buy enough pumpkin puree this of year to have all year long.

You also have a choice. You can make these sweeter with a bit of Swerve and pumpkin pie spice or cinnamon or you can make them savory with a bit of fresh sage and black pepper. I’ll leave that up to you. I

Make them by the dozen and keep them in the freezer. A quick reheat in the toaster oven and a bit of butter and you have a great breakfast.

Serve for breakfast, lunch or dinner.

Replace the oats in this meatloaf recipe with these biscuits. Add pumpkin biscuits to these mini meatloafs (recipe coming) replacing the bread.

Stuff artichokes with these biscuits (recipe coming).

Keto – Grain Free – Gluten Free – Paleo Don’t forget to pin this.

Macros for Keto Pumpkin Biscuits in Grams

Calories: 103 Carb: 4 Fiber: 2 Net Carbs: 2 Protein: 5 Fat: 8

More Related Recipes from Spinach Tiger

• Grain Free Biscuits
• Keto Egg Biscuit Cups
• Keto Pumpkin Muffins
• Keto Pumpkin Bundt Cake
• Keto Pumpkin Streusel Muffins
• Keto Pumpkin Cookies

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Keto Pumpkin Biscuits

Keto Pumpkin Biscuits, so fluffy and good and makes great stuffing.

Course Biscuits

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 103kcal

Author Angela Roberts

Ingredients

• 2 cups fine blanched almond flour Order Here
• 4 tablespoons coconut flour
• 4 tablespoons golden flax meal Order Here
• 1 tablespoon fresh sage chopped (optional) see notes
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon optional (or pumpkin spice)
• 1 tablespoon Swerve (or equivalent
• 4 tablespoons unsalted grass-fed butter
• 1/2 cup pumpkin puree
• 10 egg whites 1 /14 cups boxed egg whites

Instructions

• Prepare a baking sheet with parchment paper or silpat. Preheat oven to 425 degrees F.
• Mix pumpkin with cinnamon and swerve. Mash. Set aside.
• Mix remaining dry ingredients. Add butter, Mix.
• Add pumpkin. Mix. Set aside.
• Separate egg whites. Make sure the bowl and whisk you are using to whip your egg whites is very clean with no grease or egg whites won't whip. If you are separating your own eggs, please use three bowls. One to break each egg in, one at a time. One to transfer each yolk to. The third bowl is the one you will be using to whip eggs. You cannot get any yolk in the whites which is why you break each egg one at a time.
• Whip egg whites to a firm snow. Start whipping on low setting for first few minute and eventually turn up to medium high.
• Spread the dry mix over the whipped egg whites and fold in.
• Use an ice cream scoop with a lever if you have one to scoop biscuits onto baking sheet.
• Bake at 425 degrees for ten minutes. Check to see at 5 minutes to see if getting too brown. If already brown, put foil loosely.
• Bake five more minutes.
• Note: if just making biscuits (not stuffing), add in some cinnamon, nutmeg and a little swerve.
• If making savory for stuffing, skip the swerve, add in chopped sage, a dash celery salt instead of salt, black pepper, a little chopped parsley.

Notes

Make Sweet Biscuits adding Swerve, Cinnamon or Pumpkin Pie Spice.

Make Savory Biscuits adding Sage and 1/2 teaspoon of black pepper. 

Nutrition

Serving: 1of 12 | Calories: 103kcal | Carbohydrates: 4g | Protein: 5g | Fat: 8g | Fiber: 2g

The post Keto Pumpkin Biscuits appeared first on Spinach Tiger.

Here is the biscuit many of you have been waiting for. Grain Free Biscuits that are low carb, keto, paleo, gluten free and diabetic friendly.  This the best recipe you will ever find for a keto biscuit. Make sure to scroll all the way down to watch the video.

I had to work very hard to make grain free biscuits that could join the line up.

If this is your first time visiting here, you may not know that my biscuit recipes have become viral posts.

Both my regular all purpose flour, Southern Fluffy biscuit and my Southern Fluffy Gluten Free biscuit are in the top ten every single day and get the most positive comments.

Here was my problem. I like to eat low-carb and gluten free. Regular gluten free biscuits are good, but they are not low carb, as they are made with rice flour. I knew people were looking for a GOOD grain free biscuit that can be eaten while on a strict low-carb, keto or paleo diet. They are also good for the low calorie plan if you go in that direction.

The extreme good news is that these grain free biscuits will not spike your blood sugar. I can’t even stress how important this is for diabetics, who have very little choice for breads that they don’t have to fear. 

But, this is Spinach Tiger and again if you’re new, my food has to be amazing. My food philosophy is that it is as important to the human race (beyond survival) as language is. Bad food is like bad grammar and misspellings that mess up a beautiful speech or piece of writing.

Good food is like a novel that feeds your soul and changes your life.

Please check out my latest grain free sweet potato biscuits, sold in my keto bakery every week.

Use these Grain Free Biscuits to Make the Best Grain Free Stuffing

Here the grain free biscuit shows up with an oven-fried egg  Recipe here.

Use this Recipe to Make Grain Free Egg Biscuits baked in Muffin Cup

Will these grain free biscuits be life changing?

Yes, if gluten and grains cause you health problems. That’s not all of you, but it’s many of you.  When I gave up grains this year, my hip stopped hurting. I actually had a limp, and it wouldn’t go away. I am now pain and limp free.

This recipe was heavily tested in my kitchen. I made 9 different batches and did blind taste tests with my husband who is from the South and knows how a biscuit should taste.

We tested 9 different grain free biscuits recipes before we decided to publish.

The criteria for my grain free biscuits included taste, inside texture and outside texture. The biscuits had to rise enough to be fluffy inside and yet crispy on the outside. They needed to be light, but not so light that they had their horrible air texture a lot of low-carb breads have.

I kept the golden flax steady at one tablespoon, which I discovered is quite magical in arranging texture.

Then I tried different combinations of almond flour and coconut flour. In the end, adding two tablespoons of coconut flour made the difference between good and very good.

I tried adding extra unsalted butter, but the biscuits would be swimming in the butter after they baked. Two tablespoons is perfect.

I tried different amounts of coconut flour. While one tablespoon of coconut flour seemed good, two tablespoons proved better. We did a blind taste test leaving out the coconut flour and the recipe with coconut flour won for taste and for texture.

I tried various amounts of baking powder. Two teaspoons beat one teaspoon which beat 1/2 teaspoon.

Salt is important, but go lightly. 1/2 teaspoon is enough.

As far as egg whites, I beat them stiff and I weighed them first. You need at least 150 grams of egg whites, so use extra large eggs. They give the biscuits air and fluffiness.

Can you use egg whites purchased in a carton?

Yes. I discovered this recently and was thrilled. Use 1/2 cup egg white per recipe.

Can You Freeze these Grain Free Biscuits?

Yes. The best way to freeze these is to make the batter, scoop and put in a container with a lid. You can stack them between parchment paper, once frozen. You can freeze them once baked also, but I prefer to eat them fresh.

Since this original post, I’ve discovered using an ice cream scoop works best to drop these biscuits onto a baking pan.

Use a scale to weigh all the dry ingredients when making grain free biscuits.

You can measure out in cups, but a scale will give you a more consistent experience. This is so important to yield a consistently good biscuit. I even weigh the egg whites. I like this scale.

I took some biscuit tips from my original biscuit.  I froze the butter and dry ingredients and kept the baking temperature high.

The grain free biscuit has no flour and it’s not fair to compare it to my southern fluffy biscuits. However, I used that as my standard to make sure that although an almond flour biscuit is different, it can be equally satisfying the way a gluten heavy biscuit is, but there will be no blood sugar spike.

You Can Make Your Own Almond Flour for this Recipe

You can make your own blanched almond flour. Blanched means you remove the skins, which results in a finer flour. Or you can buy it. I like this brand.

Make the grain free biscuits larger for sandwiches and burgers.

The recipe makes 6 biscuits at 4 net carbs.

If you want a sandwich or a burger like I often crave, make them larger. It’s still low carb and low calories. Cut them cross wise and put them back in the oven to crisp up a little and then enjoy sandwiches.

Stay tuned for many more low carb, Keto Recipes. If you are Diabetic, or anyone in your family is diabetic, please know you can eat big fat wonderful food, if you know how to follow a keto diet.

Take a minute to subscribe to get all the future big fat healthy recipes! Don’t forget to scroll up and watch the video.⇑

More Keto Breads from Spinach TIger

• Keto Dinner Rolls
• Keto Strawberry Biscuits
• Keto Cinnamon Biscuits
• Grain Free Tortillas
• Keto Pumpkin Biscuits
• Keto Sweet Potato Biscuits
• Keto Cheddar Bay Biscuits (POPULAR)
• Keto Bagels

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Grain Free Biscuits, Low Carb, Keto, Gluten Free

Paleo Grain Free Biscuits made with almond flour and coconut flour. Perfect for a low carb or diabetic diet.

Course Biscuit

Cuisine American

Keyword keto, grain free

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Total Time 38 minutes minutes

Servings 6 biscuits

Calories 138kcal

Author Angela Roberts

Ingredients

• 2 tablespoons unsalted grass fed butter
• 1 cup blanched almond flour 112 grams
• 2 tablespoons coconut flour 14 grams
• 1 tablespoons golden flax meal 7 grams
• 1/2 teaspoon salt
• 2 teaspoons gluten-free baking powder
• 5 extra large egg whites about 1/2 cup

Instructions

• You might want to scroll up and watch the video to see the technique.
• Cut butter into pea sized pieces, place in freezer.
• Preheat oven to 425 degrees F.
• Measure all dry ingredients. Mix together well. Once butter is frozen, mix with dry ingredients, place in freezer.
• Beat egg whites until fluffy and stiff enough to spoon.
• Mix into dry ingredients.
• The VIDEO shows forming into a round disc. Since then, I’ve discovered an ice cream scoop works better and gets a higher biscuits.
• This will make 6 to 8 biscuits. The biscuits will increase in size.
• Bake on a baking sheet with parchment paper.
• A cookie spatula works great to remove them, as it is extra thin.
• Bake at 425 degrees F. for 10-15 minutes until golden brown.

Video

Notes

6 Biscuits: 4 net carbs

 

Nutrition

Serving: 1Biscuit | Calories: 138kcal | Carbohydrates: 3g | Protein: 6g | Fat: 9g | Fiber: 1g

The post Grain Free Biscuits, Low Carb, Keto with Video appeared first on Spinach Tiger.

I developed this keto cornbread recipe to accompany my no beans chili. 

Let me say right up front, this keto skillet cornbread is more of a biscuit type cornbread and has a mild corn taste garnered from corn extract. However, it’s delicious, especially with butter and serves as a side or a breakfast bread. 

You can also cut this up into cubes, dry it out and yes, make a faux cornbread dressing, something so many of you grain free and keto dieters miss. Substitute the corn bread with this keto cornbread.  Recipe for cornbread dressing here. 

How to Make Keto Cornbread with a Perfect Texture

I looked at a some of the five star keto cornbread recipes on line and I made one of them. It was okay, not bad, but I made my own version which is much better. The difference is that those other recipes use eggs. I only use whipped egg whites. Eggs will make biscuit type recipes way too eggy, but just like my delicious grain free biscuits, egg whites add fluffy texture. 

Flours for Keto Cornbread

The main ingredient is blanched almond flour and a small amount of golden flax meal. These two ingredients make a perfect texture that stays together, is not eggy, and is not dense.

Doug likens this texture to a cross between cornbread and a biscuit. I also added in some optional cheddar cheese, which I like in my cornbread.  The beautiful texture is achieved from whipping the egg whites and folding them into the batter.

Corn Extract for Keto Cornbread 

I’m not going to lie. Corn Extract is expensive and delivers some corn taste but not as much as you might want. I still think its worth it, but you could make this without it. 



Keto Cornbread is Filling

This is an almond flour heavy cornbread and will fill you up and keep you satisfied for many hours. It’s great with butter, but if you miss honey, try using Choc Zero’s caramel syrup. You might be surprised how well this works. 

Make Keto Cornbread with these Variations  

Pimento Cheese or Cheddar Cheese like I did in this recipe for Pimento Cheese Cornbread.

Add Crumbled cooked sausage, like I did in this recipe. 

Make muffins instead of a skillet pan.

Macros:  2 Net Carbs  Servings: 12 (see further nutrition macros in recipe)

More recipes you may like from Spinach Tiger

No Beans Chili with Ground Beef, Italian Sausage

How to Survive Thanksgiving KETO Recipes, Gluten Free, Paeo

Grain Free Sweet Potato Biscuits

Grain Free Cheddar Biscuits

Grain Free Stuffing

Grain Free Dinner Rolls

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Keto Skillet Cornbread

Grain Free, Keto Cornbread Made with Almond Flour, Corn Extract

Course Bread

Cuisine American

Keyword gluten free cornbread, keto cornbread, low carb corn bread

Prep Time 15 minutes minutes

Servings 16 slices

Calories 189kcal

Ingredients

• 4 cups almond flour
• 1/4 cup golden flax
• 1 teaspoon salt
• 1/2 teaspoon chili powder optional
• 1 tablespoon baking powder
• 1 cup cheddar cheese
• 6 tablespoons melted butter
• 1/4 cup buttermilk or milk of choice
• 4 teaspoons corn extract
• 6 egg whites

Instructions

• Spray a baking pan. Preheat oven to 400 degrees F.
• Mix together all dry ingredients.
• Add melted butter.
• Stir in buttermilk (can use almond milk).
• Add cheddar cheese.
• Add extract and stir in until incorporated.
• Whip egg whites until frothy and no liquid is left.
• Fold whipped egg whites into batter.
• Pour into pan. Smooth with spatula. Reduce oven to 350 degrees F. Bake for 30 to 35 minutes or until internal temperature reads 210 degrees F.

Nutrition

Serving: 1of 12 | Calories: 189kcal | Carbohydrates: 4g | Protein: 7g | Fat: 17g | Fiber: 2g

The post How to Make Keto Cornbread Recipe, Gluten Free, Paleo appeared first on Spinach Tiger.

This keto cheddar bay biscuit is so good, we make several dozen every week for our home keto bakery, located in the Nashville area. We bring them to the Farmer’s Markets and always sell out.

Our customers love them. Unlike many grain free keto biscuits you see on the web, these are not spongey or cake-like. They actually taste like a biscuit, and I know my biscuits.

Years ago when I was looking for a grain free biscuit, most of the recipes had eggs and ended up with a spongecake texture. That is NOT a biscuit. I developed a very successful grain free biscuit recipe by eliminating the yolks and using whipped eggs whites to bring rise and the create the right kind of texture.

I did a grain free biscuit version with sweet potatoes and I did a version for making grain free stuffing. Why I never thought to make a cheddar biscuit before now is beyond me. This biscuit is delicious, especially when served with melted butter.

These biscuits are very easy to make, and the ingredients are typical ingredients found in a keto bakery pantry.

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Ingredients for Keto Cheddar Bay Biscuits

Almond Flour – is the main ingredient that takes the place of wheat flour. I like this brand.

Coconut Flour – adds moisture and heft.

Baking Powder – for the rise.

Old Bay Seasoning – I love this seasoning. It has everything you need for flavor, but be cautious. Use very sparingly or you will have a salty mess. One teaspoon and no more. More is not more here.

Substitute for Bay Seasoning – 1 teaspoon Garlic powder, 1/2 teaspoon salt, parsley. Can replace salt with 1/4 teaspoon celery salt.

Golden Flax Meal – Be sure to get the right brand. Bob’s Red Mill makes the perfect golden flax meal. I’ve ordered other brands that are very dark in color and will color the biscuits.

Egg Whites – Believe it or not, I used boxed egg whites and whip them at high speed until they almost overflow. This gives the lift to the biscuits.

Cheddar Cheese – This up to you. I use a combo of mild cheddar and jack, but use whatever you like.

Butter – Four tablespoons unsalted butter. Plus more for melting and pouring over biscuits. 

Parsley – very finely chopped fresh or can use dried.

What do keto cheddar bay biscuits taste like?

It’s like a biscuit with a bit more flavor, and cuts in half easily for toasting. You will taste the seasoning subtly and know there is cheddar cheese in there.  

It’s not easy to develop a grain free, southern style biscuit, especially when my regular biscuit is so good. I was determined to try with the hopes of a soft inside, a somewhat crispy outside, and a keto biscuit that can be enjoyed as a biscuit sandwich. This recipe does that and is not cake like.

Can you freeze keto cheddar bay biscuits?

The good news and the good news is yes and yes. You can freeze them UNBAKED and baked.

I was blown away when I discovered that these grain free cheddar bay biscuits could be made, formed and frozen prior to baking. This means you can make several dozen and bake them as you need them. 

Playing around with Cheddar Bay Biscuits

Replace the bay seasoning with sliced jalapeños or diced chilies for a Mexican flair.

Add in parmesan cheese and some crumbled COOKED Italian sausage for an Italian flair.

Add in some chopped apples and rosemary for a beautiful Fall flavor, like I did here with a regular biscuit.

Macros for Keto Cheddar Biscuits

Calories: 232   Net Carbs: 4

My Favorite Tools for Biscuits

I love love love the USA Pan brand and I own several. If you are in the market for any kind of baking sheets, this is the brand to purchase.

More Grain Free Bread Options from Spinach Tiger

• Grain Free Dinner Rolls (No Yeast)
• Grain Free Tortillas
• Grain Free Spinach Tortillas
• Chicken Pot Pie with Grain Free Biscuits
• Grain Free Bagels

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Keto Cheddar Bay Biscuits

Grain Free Keto Biscuits with Cheddar Cheese and Spices

Course Breakfast Bread

Cuisine American

Keyword cheddar biscuits, grain free brownies, keto bars

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 12 biscuits

Calories 232kcal

Ingredients

• 2 cups blanched almond flour
• 4 tablespoons coconut flour
• 1 tablespoon baking powder
• 1 teaspoon Old Bay Seasoning see notes
• 4 tablespoon golden flax meal
• 4 tablespoon unsalted butter
• 1 cup cheddar cheese grated
• 8 egg whites or 1 cup boxed egg whites.

Instructions

• Pre-heat oven to 425 degrees F.
• Prepare baking sheet with silpat or parchment paper.
• Mix all dry ingredients in large bowl.
• Cut in butter, mixing in with hands.
• Add cheese.
• Whip egg whites. Fold into mixture.
• Use an ice cream scoop to scoop 12 biscuits onto baking sheet.
• Bake at 425 degrees F. for ten minutes or until golden brown.

Notes

Replace Old Bay Season with following:  

1 teaspoon garlic powder (not salt)

1/4 teaspoon celery salt (can be optional)

1/2 teaspoon salt

Melt butter and pour over biscuits when they come out of the oven. If biscuits don’t have enough salt, you can add after they come out of oven. You don’t want to over salt the biscuit dough. 

Nutrition

Serving: 1of 12 | Calories: 232kcal | Carbohydrates: 7g | Protein: 13g | Fat: 17g | Fiber: 3g

The post Keto Cheddar Bay Biscuits appeared first on Spinach Tiger.