Keto Pumpkin Biscuits
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Here’s perhaps one of the most versatile biscuit recipes here at Spinach Tiger. Made with almond flour, coconut flour and pumpkin puree, these are moist, flavorful and good for anytime of the year.
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.
Ingredients for Keto Pumpkin Biscuits
- Almond Flour
- Coconut Flour
- Golden Flax
- Egg Whites
- Baking Powder
- Pumpkin Puree
- Swerve (optional)
- Cinnamon (optional)
- Sage (optional)
Best Method for Keto Pumpkin Biscuits
- Preheat oven to 425 degrees F.
- Prepare baking sheet with parchment or silpat.
- Beat egg whites until fluffy.
- In meantime, put dry ingredients in separate bowl.
- Add cold butter to dry ingredients and mix with hands or biscuit cutter until butter is in small pieces.
- Add pumpkin puree.
- Once eggs whites are fluffy, add dry ingredients and mix well.
- Use ice cream scoop to scoop biscuits onto baking sheet.
- Bake for 10 minutes.
- Cool before removing from baking sheet.
Keto Pumpkin Biscuits Make Great Stuffing and Bread Filling for Meatloaf
Use this pumpkin biscuit recipe to make this grain free stuffing recipe. It will add just a little more flavor.
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
Keto Pumpkin Biscuits
- 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
- 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.
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