I’m already thinking about you making a batch for your bestie and enjoying such a lovely treat without grain, without gluten and without guilt.

My Journey as a Keto Baker and Keto Bakery Owner

Before I get down to sharing this recipe for keto strawberry biscuit with you, I want to have a little chat.

In the past six years, I have completely changed my kitchen to predominantly low-carb, gluten free and keto friendly. My journey started many years ago trying out paleo, which I still think is a great life style as long as you don’t overdo the honey, maple syrup and sweet potatoes. I also played around gluten free with rice flours and tapioca.

I don’t recommend such gluten free flours for daily eating as they spike blood sugar. Along came a strong need for good, grain free baking recipes.

Admittedly, I was overwhelmed with a huge challenge. Can I make biscuits, cakes and pie crusts that are grain free and low carb and have it be worthy of my time and palate?

My most important consideration was you. Can I give you recipes you can repeat at home and eat with joy? Can I help you have a healthier world?

Not only was I intensely interested in a new way of baking, but there’s a big purpose behind it. Together we are fighting for our life, our mobility, our brains, our joints, and we are staving off chronic disease from sugar and grains.

If this resonates with you, and you are trying to swim through all the recipes on line or seek advice for how to bake grain free, I’m here to tell you, I don’t just throw up recipes because keto is trendy. I’m in this for the long game. This is one of the reasons I keep working with my basic recipes to keep the fun going and give you variety like keto strawberry biscuits.

A few years ago I opened a keto home bakery, which forced me to be even more diligent in developing consistent recipes that would be well received. I am still testing and retesting recipes to bring you what I believe to be the best keto baked goods. Take a moment to subscribe and enjoy.

It’s quite different to give recipes on a website than to actually bake and sell them.

The Best Keto Strawberry Biscuit

These are made with the base of my ever famous, most amazing grain free biscuits, the ones I sell in the bakery. The base was something I got lucky with. In the first few months of its development, I tweaked here and there, but now I wouldn’t change a single thing. It’s the same base I use for my keto cheddar biscuits and my keto cinnamon biscuits.

Ingredients for Keto Strawberry Biscuits

• Almond Flour
• Coconut Flour
• Egg Whites
• Golden Flax
• Baking Powder
• Salt
• Butter
• Swerve (or erythritol of choice)
• Fresh Strawberries, diced

Baking Tips for Keto Strawberry Biscuits

• Keep your dry ingredients, except the swerve, in bags to make keto biscuits anytime.
• Gently toss the strawberries with some Swerve Confectioner’s sweetener if you have it.
• Place strawberries in biscuits after they are already on the baking sheet, which allows you to gently place them, keep things even, and not turn your batter pink.

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More Grain Free Keto Biscuits from Spinach Tiger

• Grain Free, Keto Biscuit Recipe
• Sugar Free Strawberry Sauce
• Keto Strawberry Muffin
• Keto Strawberry Shortcake
• Cheddar Bay Keto Biscuit
• Keto Sweet Potato Biscuit
• Keto Cinnamon Biscuit
• Keto Chicken and Biscuits
• Egg Frittata Biscuits

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Keto Strawberry Biscuits

Grain Free Keto Biscuits with Fresh Strawberries

Course Breakfast Bread

Cuisine American

Keyword grain free brownies, keto biscuits, strawberries

Prep Time 10 minutes minutes

Servings 12 biscuits

Calories 202kcal

Ingredients

• 8 egg whites or 1 cup boxed egg whites.
• 2 cups blanched almond flour
• 4 tablespoons coconut flour
• 1 tablespoon baking powder
• 4 tablespoon golden flax meal
• 4 tablespoon unsalted butter
• 1 cup fresh strawberries grated

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.
• Whip egg whites to soft peaks . Fold into mixture.
• Use an ice cream scoop to scoop 12 biscuits onto baking sheet.
• Cut Strawberries in quarters. Roll in confectioner's sugar. Put strawberries in biscuits after they are on the baking sheet, so they don't smush and turn batter pink.
• Bake at 425 degrees F. for 15 minutes or until golden brown.

Nutrition

Serving: 1of 12 | Calories: 202kcal | Carbohydrates: 4g | Protein: 5g | Fat: 19g | Fiber: 2g

The post Keto Strawberry Biscuits 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.

Keto Pavlova is a delicious light egg white dessert, mainly made with whipped egg whites, sweetener and cream of tartar, baked at a low temperature, until the outside is crunchy and the inside is like marshmallow.   

You can make one big pavlova, but I   like making individual servings, as they are so pretty and elegant and easy to eat.

What is Pavlova?

Pavlova, not be confused with meringues, is an egg white creation that is soft on the inside and crispy on the outside. The boys used to call them marshmallow cakes. Both New Zealand and Australia take credit for this luscious and light dessert. 

Why do you use cream of tartar for Keto Pavlova?

The cream of tartar helps to stabilize the egg whites. You could also use a teaspoon of white vinegar or a squeeze of lemon juice.

What is best way to whip egg whites?

You want to beat your egg whites till glossy. This is very important. If they are not glossy, they will not be able to be piped and won’t have enough structure. 

If you fill a piping bag and you can’t pipe, put back into bowl and continue beating. You don’t want pavlova cups that weep in the oven. 

This is what your pavlova cups will look like. Notice they aren’t browned. 

How do you bake pavlova cups?

Pavlova is tricky. You want the inside soft and the outside crunchy. But, you also don’t want it runny, which can happen on humid days or when you try to bake pavlova that has no texture and has not been whipped long enough. You want glossy. 

One thing you must do is have patience. Bake low and slow for 30 minutes at 200 degrees F, 30 minutes at 180 F, (if your oven goes that low). Turn oven off. Leave in oven for another 15 minutes. Then bring out and cool completely. 

Sugar Free Keto Pavlova Cups Macros

Nutrition Value:  There are NO CARBS in Sugar Free Pavlova. One egg white is .2 carbs just to be technically correct.

Top with your favorite whipped cream and few strawberries for a real treat of minimal carbs and lots of yum.  One forth cup of strawberries is about 3 carbs, making pavlova cups with whipped cream and strawberries a perfect keto treat.

What do you do with the egg yolks? 

Use them for a budino or curd. You can make that separately or fill the cups with curd or budino.

Try these keto friendly recipes from Spinach Tiger

Meyer Lemon Curd, Sugar Free

Sugar Free Chocolate Budino

Sugar Free Lemon Budino

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Keto Pavlova Cups

Sugar Free Meringue cups also known as pavlova cups.

Course Desserts

Keyword keto bars, Lime Cream, Pavlova, sugar free

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Resting Tim 1 hour hour

Total Time 3 hours hours 10 minutes minutes

Servings 8 Pavlova Cups

Calories 15kcal

Author Angela Roberts

Ingredients

Pavlova Cups

• parchment paper or silpat for baking sheet
• 4 large egg whites room temperature
• 1/4 teaspoon cream of tartar
• dash salt
• 1/4 cup Swerve Confectioner's

Instructions

Pavlova Cups

• Beat egg whites until foamy
• Add in cream of tarter, salt and Swerve Confectioner's Sweetener
• Beat on high until stiff and resembles marshmallow cream. It has to be stiff enough to pipe with a 3 M tip in piping bag. If it doesn't pipe easily, beat egg whites longer.
• Using parchment paper to line a baking sheet or use a silpat.
• Turn oven down to 200 degrees F. for one 1/2 hour. Lower heat to 180 degrees for 1/2 hour. Turn oven off and leave in oven for one hour. You CAN bake these for 75 minutes at 200 degrees, but they may get too golden. I try to keep them as white as possible. The ideal is soft inside, crunchy outside. They will be soft when you turn oven off, but the outside will crisp up as they cool.
• Cool completely. These are best made several hours before serving, up to a few days.

Nutrition

Calories: 15kcal

The post Sugar Free Keto Pavlova Cups 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.

Spinach Tiger is an Amazon affiliate and earns a small commission.

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.

They taste very similar to the popular Starbucks pumpkin scones, but are a little more moist.

The recipe is a little unique in that like my grain free biscuits, I use whipped egg whites as the liquid.

Scones Vs. Biscuits

Scones and biscuits mean one thing in America and another thing in England.

The difference between biscuits and scones here in America have to do with three things.

• Texture
• Sweetness (usually)
• Shape
• Heavy cream vs. buttermilk

While biscuits (American version) can be drop biscuits or roll biscuits, small or extra large, etc. scones are usually a wedge shape, have a more cake like texture and often sweet.  (Although one could make savory scones). I have a few scones recipes here at Spinach Tiger and over 25 biscuit recipes, so this is right in my wheelhouse.

Scones are meant to be picked up and eaten as is, whereas biscuits are usually sliced through the middle and topped with butter or honey and can be used as sandwich bread like I did here with burgers on biscuits. 

Make Keto Pumpkin Scones

Making Keto pumpkin scones came about quite by accident starting with the base of my grain free, keto biscuit. I had biscuit dough left over and played around with some pumpkin puree.  To test this recipe, I made it a few times to get it right and found that it needed more almond flour to be less wet.

This recipe actually makes two rounds, each making 8 wedges, 16 scones.

The tricky part is because we add pumpkin puree, the dough is still a little too wet, but that’s taken care of by refrigerating for a few hour in a disc shape. Then carefully dividing the disc into 8 wedges

.   

The most challenging part of this recipe might be waiting for the scones to cool. You must wait or risk them falling apart. However, once fully cooled, they are ready for glaze and happy eating.

What are the ingredients in keto pumpkin puree?

Blanched Almond flour – this is the staple ingredient of my alternative baking recipes. Make sure you use blanched.

Coconut Flour – Use just a couple tablespoons, which adds to the moist texture. I use this brand.

Ground Golden Flax  Meal– Helps give body.

Xanthan Gum – A food additive and soluble fiber which acts as a binder and helps develop some elasticity. You can make cake without it, but it will have a tendency to fall apart, and this is especially true for lemon cake.

Baking Powder – Double acting, gluten free.

Butter – A small amount of butter is used and mixed into the flours before the puree.

Pumpkin Puree – Make sure it’s puree, not pumpkin pie mix.

Swerve Granulated – This is my choice for sweetener. I wrote an article here about Swerve and why I use it.

Swerve Confectioner’s Sweetener – used for the glaze.

Egg Whites – Whipped, which aids to texture and rise.

Pumpkin Pie Spice – I love this brand, or you can make your own. Recipe here. 

Nutrition Values 

Net Carbs: 4    Fat:  15   Protein: 12    Calories: 214

If you love these scones, you will love these recipes 

Grain Free Biscuits

Grain Free Sweet Potato Biscuits

Grain Free Stuffing

Keto Thanksgiving

Pumpkin Pie Spice and My Favorite Pumpkin Recipes

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Keto Pumpkin Scones

Paleo Grain Free Keto Pumpkin Scones that will remind you of Starbuck's famous scones

Cuisine American

Keyword keto, grain free

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Total Time 38 minutes minutes

Servings 8 Scones

Calories 214kcal

Author Angela Roberts

Ingredients

• 3 cups blanched almond flour
• 6 tablespoons coconut flour
• 4 tablespoons golden flax meal
• 1 teaspoon xanthan gum
• 1 teaspoon sea salt fine
• 4 teaspoons gluten-free baking powder
• 4 tablespoons unsalted grass fed butter
• 4 large egg whites about 1/2 cup
• 3/4 cup pumpkin puree
• 1 cup Swerve Granulated
• 2 tablespoons pumpkin spice more if you like

Vanilla Glaze

• 1 cup Swerve Confectioner's sweetener
• 2 tablespoons water or milk more if needed
• 1/4 teaspoon vanilla

Optional Maple Glaze (see recipe here.) Substitute confectioner's with Swerve Confectioner's Sweetener.

Instructions

• Cut butter into pea sized pieces, place in freezer.
• Preheat oven to 350 degrees F.
• Measure all dry ingredients. Mix together well.
• Add butter mixing in with your hands, as you would with biscuits.
• Add in pumpkin puree.
• Beat egg whites until fluffy.
• Form into two discs. Cover with plastic and refrigerate.
• Bake on a baking sheet with parchment paper.
• Bake one disc at a time. Cut disc into eight pieces. Use a large knife to move the cut discs apart. This can be tricky. I use a large knife and move half slightly. Then cut into quarter, move that slightly and cut each into half. See photo. These don't rise much and will bake with that separation.
• Bake at 350 degrees F. 15-20 minutes until golden brown. You may need to cover with foil at 15 minutes.
• Allow to cool completely. If you touch these warm, they will break. Once they cool, you can pick them up.

Vanilla Glaze

• Mix milk (or water) with confectioner's sweetener with vanilla until smooth.
• Drizzle over cooled scones.

Notes

16 biscuits at 4 net carbs each

Nutrition

Serving: 1of 16 | Calories: 214kcal | Carbohydrates: 8g | Protein: 12g | Fat: 15g | Fiber: 4g

The post Keto Pumpkin Scones, Grain Free, Gluten Free appeared first on Spinach Tiger.

What makes a perfect grain free dinner roll? 

No matter if it’s regular flour, gluten free flour or keto friendly nut flour, the criteria is the same. The roll has to have a pull to it that is usually provided by gluten.

Gluten free rolls that are typically made with rice flour are usually disastrous because they are dense, gummy and have too much bread. I stopped eating rice flour products a few years ago because of that. They also spike blood sugar and this roll does not.

What ingredients make a perfect grain free Dinner Roll?

I did not use cheese or any dairy products in this recipe. I have never been a fan of the bread products that use a ton of mozzarella.

The right combination of almond flour, coconut flour, and binding helpers like psyllium fiber and golden flax can orchestrate the right taste and texture. I used as little as I needed to make sure they had structure, but still kept them light.

A little baking powder and vinegar helps, but the key to the rise (which is also imperative and hard to find in keto bread products) is whipped egg whites. The good news too is that you can use egg whites purchased in a carton, and don’t have to worry about separating eggs.

Soft peaked whipped egg whites is the secret to my wonderful grain free Southern biscuits that everyone agrees might be the best on the internet. My readers say it; I say thank you.

These grain free rolls don’t spread out larger in diameter but do puff up.  I like sesame seeds, but you can use poppy seeds, no seeds or everything bagel seeds. You do not want the rolls touching.

The mixing part is very easy. The baking part takes patience at around 50 minutes. You might just want to make a double batch and freeze, as these do freeze well.

If you want to use these rolls for burgers, make 6 instead of 8.

Ingredients for Keto Baking

Almond Flour – It has to be blanched almond flour and my favorite brand is Anthony’s although Costco has a good price. This is the main ingredient in almost all of my keto and grain free baking.

Coconut Flour – A little bit is added to all my bakes for a nice texture and there is never a coconut taste.

Golden Flax Meal – This is a wonderful binder.

Psyllium Husk Fiber – This is what serves to give that great pull of the roll.

Baking Powder – Obviously for some rise.

Egg Whites – The addition of egg whites beaten to soft peak made all the difference in the world in the rise. Egg whites in the carton, whipped to soft peaks also works.

Vinegar  – Tenderizes the rolls.

Nutrition Value for Grain Free Dinner Rolls 

These rolls yield 5 net carbs and 162 calories.

More Recipes from the Spinach Tiger Keto Bread Category

Grain Free Biscuits with Video

Grain Free Sweet Potato Biscuits

Grain Free Shortcake Biscuits

Grain Free Tortillas

Grain Free Spinach Tortillas

Keto Baking Classes from Spinach Tiger

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Grain Free Dinner Rolls

Grain Free Dinner Rolls, Keto Friendly and Versatile

Course Bread

Cuisine American

Keyword grain free rolls, keto rolls, low carb rolls

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 8 Rolls

Calories 162kcal

Ingredients

• 150 grams almond flour
• 30 grams coconut flour
• 9 grams psyllium husk powder
• 12 grams golden flax meal
• 4 eggs egg whites only 140-150 grams
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons apple cider vinegar
• 1 tablespoon olive oil
• 1 cup warm water
• 1 tablespoon sesame seeds or any seeds you prefer

Instructions

• Whip egg whites to soft peaks in mixing bowl. Move to a clean bowl. Set aside.
• Mix all dry ingredients together.
• In mixing bowl, mix dry ingredients, water, vinegar and olive oil together.
• Once mixed, add in egg white mixture until completely blended.
• Refrigerate for at least 30 to 40 minutes and preheat oven to 375. Degrees F. This part is very important.
• Roll into 8 balls. The size of the diameter will remain the same, but rolls will puff up, so be sure to pat them down a little.
• If using sesame seeds, brush with mixture of olive oil/water and sprinkle with sesame seeds.
• Bake for approximately 40 minutes or until internal temperature is 207 degrees F. Check at 30 minutes for temperature read.

Nutrition

Serving: 1of 8 | Calories: 162kcal | Carbohydrates: 9g | Protein: 6g | Fat: 11g | Fiber: 4g

The post Grain Free Dinner Rolls Recipe, Keto Friendly, (No Yeast) appeared first on Spinach Tiger.

This is a breakthrough, even for me who often creates paleo or grain free recipes.  I do this for all my readers who struggle with food allergies, diabetic diet concerns and those on a ketogenic or low-carb diet. Each serving is 6 net carbs!

Almond Flour  Grain free Biscuit Recipe Serves as the Base for Grain Free Stuffing

I had the genius idea to start with this grain free biscuit recipe that gets better every time I make them. The key to the success of this biscuit getting high and fluffy is to make sure you use extra large eggs and really whip the whites well. If your egg whites aren’t gloriously fluffy, the biscuits will flop.

Watch the quick video but make a double batch and add extra eggs. I’ve edited the recipe to add one more egg white as I accidentally did this and it improved an already great biscuit!

Since I published this, I decided to make a sheet pan biscuit to save time and it works great.  You can do that by spreading out the biscuit batter in a sheet pan about an inch high, and baking about 15 minutes. Once cooked, cut into cubes.

Once the biscuits are cooled, (you must cook them), cut into big croutons. Gently bake for about 5 minutes or so to get them a little golden brown. Grain free biscuits do not act like gluten flour biscuits, so we do what we can to push them. I have found that keeping the croutons on the large size (larger than croutons you buy in the store) is best. If you happen to have any that turn into bread crumbs, dry and cool them completely and save them for another recipe.

Once you have your toasted croutons, you’re ready to make your stuffing any way you choose, keeping in mind you will NOT need as much broth as regular recipes. Keep the broth to about 1 1/4 cups. One idea is to take a chicken broth and cook it way down to have some concentrated flavor.

The broth you use makes a difference. I choose a good tasting organic broth. I like the Pacific brand and the whole foods 365 brand. Do not buy broth that has a lot of added  unnecessary flavors.

You can make your own with this recipe. Heat the broth first. It pulls the flavors together!

Buy some fresh sage and make a sage brown butter. The flavor is to die for.

Sauté your celery for at least 10 minutes ahead of the onion. Celery never wants to soften the same way onions do. I don’t like crunchy celery in my stuffing, but if you do, then go ahead and put them in pan at the same time.

Add sausage for flavor. If you have sausage drippings add them to the onion/celery combination. We like country sausage in this recipe, but Italian sausage is always welcome as we’re concerned. If you’re daring, use chorizo!

In meantime, watch the video below for how to make the biscuits, but make sure to double the recipe.

I find that with grain free recipes like this, it’s easy to veer off in the wrong direction. The video will help you stay on course.

Don’t just eat this for Thanksgiving. You can stuff chicken breasts, chicken, pork chops, and so on. Another idea is to take left over chicken (or cooked chicken breasts), shred the meat and mix with the stuffing before baking. That’s a one dish meal!

Grain Free Stuffing Makes Great Leftovers

Here is what I did with the leftovers. Stir fry in a pan with butter, add arugula and a side of this sugar free cranberry sauce. 

Recipe here for Hash.

Enjoy your holiday without guilt! Calculating 10 servings, this recipe has 6 net carbs per serving.  

Here are my KETO FRIENDLY Thanksgiving Recipes all in one place.

Low Carb Pumpkin Recipes

Grain Free Sweet Potato Biscuits

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Grain Free Stuffing You'll Rush to the Table For

Grain free, keto friendy, Paleo Stuffing made with almond flour, coconut flour and perfect for any recipe where stuffing is in order.

Course Side Dish

Cuisine American

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• Grain Free Biscuits make double batch recipe here but see notes
• 4 stalks organic celery diced
• 2 yellow or sweet onions diced
• 1/2 teaspoon poultry seasoning
• 1 pound country sausage
• 3 tablespoons freshly chopped sage or 1 teaspoon dried sage
• 1 tablespoon chopped fresh parsley
• 1 egg
• 1 cup chicken broth
• Sage Browned butter optional
• Sage Browned Butter Ingredients
• 6 sage leaves
• 2 tablespoons butter

Instructions

• Make Biscuits, adding in some freshly chopped sage, black pepper, and poultry seasoning. See notes.
• Cool biscuits.
• Cut into large cubes, larger than cubes you buy in store.
• Bake cubes for 5 to 10 minutes at 375 until golden brown.
• In a frying pan, make country sausage, reserving two tablespoons of fat.
• If not using sausage heat butter in pan.
• Sauté celery and onions until softened. If you like celery soft, saute first for 5 to 10 minutes before adding onion.
• Heat broth in sauce pan.
• Put stuffing into a cast iron pan or shallow baking dish
• Toss with celery/onion, herbs, and egg.
• Slowly add broth. Mix gently.
• Bake at 350 for 15 minutes, covered with foil.
• Add browned butter (see below) This is optional for extra buttery crunch, but you don't have to do this.
• Remove foil and continue to bake another 15 minutes or until top is golden brown.

Make Browned Butter Instructions

• Heat butter in pan and add sage leaves, until they are crisp.

Notes

Follow directions for grain free biscuits, doubling recipe. You can choose to add some freshly chopped sage, black pepper, and 1/4 teaspoon poultry seasoning. Make ten large biscuits.

A shallow dish works best to get the most crunchy top.

Carbs: Net 7

Nutrition

Carbohydrates: 11g | Protein: 17g | Fat: 30g | Fiber: 4g | Sugar: 1g