Golden Flax Meal and Walnuts add Interest

The flour base is my usual almond and coconut flour with the addition of some golden flax meal. I wanted my pumpkin bread to be a bit denser than my usual recipe. I  went back and forth in my mind between pecans and walnuts and I chose walnuts for that very specific memory from childhood. I  think it was the right choice, but you could certainly go with pecans.

Tips for Making Keto Pumpkin Bread

• Do a spice taste test by microwaving a teaspoon of batter. Adjust to your taste.
• Use parchment paper, as high protein flours like nut flours tend to stick.
• Mix your dry ingredients well with a mix, so the baking powder isn’t clumped in one bite.
• Fold dry ingredients gently into the wet ingredients.
• Use avocado oil because it’s healthy and tasteless. Can use melted butter or olive oil.
• Add a little tiny bit of blackstrap molasses, for a brown sugar taste.
• Take internal temperature of pumpkin bread to 207 degress F.
• Use maple extract if you have it instead of vanilla.
• Cool for at least 15 minutes before removing from bread pan.
• If you don’t have parchment paper, cool bread completely before removing.
• Top with Glaze if you want the pumpkin bread to be sweeter.
• Make sure walnuts are fresh; they can go rancid.
• Sweeten bread with Swerve granulated.
• Make glaze with Swerve Confectioner’s. Wait until bread is completely cool to glaze.
  

Ingredients for Keto Pumpkin Bread

• Almond Flour
• Coconut Flour
• Baking Powder
• Xanthan Gum
• Golden Flax Meal
• Salt
• Swerve Granulated
• Eggs
• Pumpkin Puree
• Avocado Oil
• Pumpkin Pie Spice (homemade recipe here)
• Walnuts

Note on Using Organic Keto Pumpkin: Organic Pumpkin is not as deep of a color and your bread could look a little more yellow than orange. Of course, it’s still good.

Why do I Make Two Small Loaves instead of One Large Loaf?

I use these small loaf pans because almond flour tends to burn and get a little crusty if baked too long. Baking one large loaf may brown too much while cooking the necessary 45-50 minutes for a large loaf. Baking in smaller loaf pans only takes 25-30 minutes and each will yield 10 slices. The other loaf is perfect for the freezer or a friend.

Macros

Calories:172 Carbs:6 Fiber:3 Net Carbs:3 Protein:6 Fat:14

More Keto Pumpkin Recipes from Spinach Tiger

• Keto Pumpkin Cookies
• Keto Pumpkin Bundt Cake
• Keto Pumpkin Streusel Muffins
• Keto Crustless Pumpkin Pie Squares
• Keto Pumpkin Cheesecake
• Keto Pumpkin Muffins
• Keto Pumpkin Pie
• Keto Pumpkin Scones

Print

Keto Pumpkin Bread

Sugar free, grain free, keto pumpkin

Course Dessert Keto

Cuisine American

Keyword keto pumpkin bread, keto, grain free, pumpkin bread

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 20 Slices

Calories 172kcal

Ingredients

Dry Ingredients

• 2 cups almond flour 224 grams
• 2 tablespoons coconut flour 28 grams
• 4 tablespoons Golden Flax Meal
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/8 teaspoon nutmeg Freshly Ground
• 2 tablespoons pumpkin spice Homemade Recipe Here
• 1 cup chopped walnuts

Wet Ingredients

• 1/2 cup avocado oil
• 1 cup swerve
• 5 eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree

Glaze

• 1/2 cup Swerve confectioner's sweetener
• 4 tablespoons heavy cream or water

Instructions

CUPCAKE INSTRUCTION

• Preheat oven to 350 F. 180 C. Gas 4
• Mix all dry ingredients including Swerve Sweetener in a bowl. Set aside.
• Mix eggs until fully blended very well.
• Stream in avocado oil.
• Add pumpkin puree and vanilla. Mix well.
• Add in dry ingredients. Mix on low until just incorporated.
• Line bread pans with parchment paper. Give sides a light spray.
• Pour into two small bread pans. (8 x 4)
• Small: Bake 25-30 minutes until internal temperature 207 degrees F.

Glaze

• Mix together adding liquid a little at a time. If It's too runny, add in a little more sweetener. If too thick add more liquid just a tablespoon at a time.

Notes

NET CARBS: 2 

The Nutrition count is for pumpkin cupcakes with a maple glaze made with almond milk.  Nutrition will vary if using a frosting. 

Nutrition

Serving: 1of 20 | Calories: 172kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Fiber: 3g

The post Keto Pumpkin Bread, Grain Free, Gluten Free, Paleo 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

Print

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

Print

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

Print

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

Print

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

Print

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

Print

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

Print

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.

One of the best recipes I’ve put on the blog   is one for grain free tortillas. Since I’ve published these keto spinach tortillas, it has gone to my top ten out of 1100 recipes every week.

The flavor is subtle, the color is beautiful and the tortilla is pliable. This  Keto spinach tortillas recipe makes 8 tortillas, you can use for enchiladas, tacos and wraps. They store well in the freezer and I recommend making a double batch because if you’re following a low calorie (98 calories) or low carb (2 net carbs) diet, you will make these at least weekly to have as a staple.

I made these on a whim when I wanted to make green enchiladas and just happened to have fresh spinach in the house. I threw a big handful  of raw baby spinach into a food processor with some almond flour and got a gorgeous green mixture. This was a very happy development.

I laugh to myself wondering why I don’t have 100 spinach recipes here, as I am the Spinach Tiger.  If you’re wondering how I got the name, it was christened from a friend who said “she’s a real spinach tiger” in a lively debate. I knew it that moment it was a name I was suppose to embrace and about a year later, it became my blog name. It seems to fit my food view perfectly and almost ten years later, I’m still here and I’m glad you are too.

This recipe for grain free keto spinach tortillas is very similar to my regular grain free tortilla, which is a serious staple in our kitchen.

You’ll need a few things to make these, but it will be a wise investment. I am very conscientious about products I recommend, as I don’t like gadgets or wasting my money or your money.

If you ever have questions about the products I recommend, please contact me at angela@spinachtiger.com.

Kitchen Tools and Ingredients needed for the Keto Spinach Tortillas

All of these can be found at my Amazon Shop, which earn a small commission, but do not increase prices. I’ve also linked them in the recipe for your convenience.

• Tortilla Press. You could roll them out, but to get a uniform shape, this is worth it.
• Pre-Cut Parchment papers. (trust me).
• Blanched Superfine Almond Flour.  
• Coconut Flour
• Xanthan Gum (do NOT skip this ingredient. You can’t make the grain free spinach tortillas without them). They will stick to the parchment paper and you’ll hate me. You only use a small amount, so this investment will have a big return.
• Food Processor
• Golden Flax Meal
• Chia Seeds  (optional, but I always use them).

Additional ingredients include white vinegar, an egg  and baking soda, (which you’ll probably have on hand.)

Once you make the tortillas, you’ll want to make this chicken enchiladas recipes.

More Related Recipes from Spinach Tiger

Keto Tortillas (not spinach)

Keto Fish Tacos

Roasted Salsa Verde

Keto Taco Meat 

Pan Seared Salmon Tacos

Pico de Gallo

Authentic Table-side Guacamole

Carnitas

Keto Taco Cups

 

Print

Keto Spinach Tortillas

Grain Free Spinach Tortillas made with almond flour, are pliable and delicious. 3 Net Carbs per Tortilla.

Course Grain Free Spinach Tortillas

Cuisine Mexican

Prep Time 30 minutes minutes

Cook Time 1 minute minute

Total Time 31 minutes minutes

Servings 8

Calories 98kcal

Author Angela Roberts

Ingredients

• This recipe contains Amazon affiliate links which earn a small commission but do not affect price.
  
• 125 grams almond flour about 1 cup Order Here
• 21 grams coconut flour
• 1 teaspoon baking soda
• 2 teaspoons xanthan gum Order Here
• 1 teaspoon sea salt
• 1 large handful raw baby spinach
• 2 teaspoons chia seeds optional Order Here
• 1 tablespoon golden flax meal Order Here
• 2 teaspoons white vinegar
• 3 tablespoons water
• 1 egg
  
• [
  b]Kitchen Tools
• Tortillas Press Order Here
• Parchment Rounds Order Here

Instructions

• Mix all dry ingredients together.
• Process spinach in food processor with a little of the dry mixture.
• Eventually add remaining mixture.
• Add in egg, vinegar, and water.
• Wrap in plastic and refrigerate at least 20 minutes. You can chill overnight.
• To make tortillas that are uniform in size, I weight the dough in grams, divide that number by eight. I weigh each ball.
• Using a tortilla press with parchment paper, make tortillas and cook on griddle or frying pan one at a time.
• I start with a high heat and then reduce to medium low. Tortillas cook quickly about 20 seconds each side.
• Allow to cool before storing.

Nutrition

Serving: 1g | Calories: 98kcal | Carbohydrates: 5g | Protein: 4g | Fat: 8g | Fiber: 3g

This site contains affiliate links, which earn a small commission.



The post Grain Free Keto Spinach Tortillas Recipe appeared first on Spinach Tiger.

From a reader:

“The Perfect blend of ingredients….just did a batch and they turned out great….thanks from a keto lifestyler.”

I tested six batches to bring you an almond flour tortilla I was proud to share with you. This is going to be one of those recipes you will come back to get again and again, so I suggest pinning or bookmarking right away.

If you eat a ketogenic diet or a gluten free diet, you will be thrilled, for a number of reasons.

These are easy to make, are low-cost, and they have a wonderful texture that holds together with messy stuffings, and freezes well.

I wouldn’t dream of bringing you such a basic item, unless I tested and retested to make sure of your success.

On the first four batches, I thought they were just okay. They worked; they did the job. But I still wasn’t satisfied.

Then we had carnitas party and my husband brought home corn chips with chia and flax. I didn’t want to eat those very delicious chips and as I kept staring at the package, the lightbulb went on.

Add chia and flax and see what happens!

My Friends Agree: These are Amazing Grain Free Tortillas

I then tested on my friends. I have one friend in particular who strictly follows the keto diet and she was over the moon.

I had two other friends who don’t follow a low-carb diet, but wanted to know more about grain free living. I invited them for lunch. They loved them and immediately texted me for the recipe when they got home.

I am as excited about these as I am about my grain free biscuits. I know that when people are following a low-carb diet they miss certain foods and that’s when too often the diet goes away. These make a keto or lower carb life very livable.

They are so easy to make. I put all the ingredients in my kitchen aid mixer, but you can use a food processor. I use this tortilla press (amazon link) to make the perfect rounds with these parchment papers.

Please Pin

 Grain Free Tortillas are Keto Friendly at only 1 Net Carb

The good news is not only is the texture right, they are only 1 net carb, and 52 calories.  They will provide much needed fiber, another big plus, as many folks following a low-carb diet don’t get enough fiber.

Get the recipe for grilled chicken breasts here, and  red cabbage salad here. 

You Can Freeze Grain Free Tortillas

You can have tortillas whenever you want, because you can freeze these. Wrap in plastic, with parchment in between. Microwave frozen for 15 seconds. I tested this and they return to their pliable and tasty original form. If you don’t like microwaves, leave out and reheat on a cast iron griddle or frying pan.

Now all you have to do is think of ways to use these.

You Can Make These Egg Free

You Can Make Grain Free Tortillas Egg Free if  you have allergies. I made a test batch without an egg and increased the water. They came out fine, which is good news for people with egg sensitivities.

Get the Grain Free Spinach Tortilla Version

Grain Free Tortillas would be great with the following dishes from Spinach Tiger.

Make Chicken Enchiladas

You might also love these pan-seared salmon tacos.

Cuban Picadillo (cuban ground beef)

Ropa Viejo (cuban shredded beef)

Carnitas (Mexican shredded pork)

Keto Friendly Taco Meat (ground)

Homemade No Sugar Taco Seasoning Mix

Shrimp Tacos with Mango Salsa

Steak Tacos

Green Chicken Enchiladas

More Grain Free Recipes

Print

Grain Free Tortillas with Chia and Flax

Grain Free Tortillas with Chia Seeds and Golden Flax are super easy to make street-size tortillas, low carb at 1 carb each, 105 calories. Keto Friendly, Diabetic Friendly.

Course Tortilla

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 1 minute minute

Total Time 21 minutes minutes

Servings 8

Calories 105kcal

Author Angela Roberts

Equipment

• Tortilla Press

Ingredients

• 1 cup almond flour 96 grams
• 3 tablespoons coconut flour 21 grams
• 2 teaspoons xanthan gum
• 1 teaspoon baking powder
• 1 tablespoon golden flax meal
• 1/2 teaspoon sea salt
• 2 teaspoons chia seeds
• 3 tablespoons water may need another teaspoon
• 2 teaspoons vinegar I use either apple cider or white balsamic
• 1 egg

Kitchen Tools

• Tortilla Press
• Parchment Rounds
• Griddle

Instructions

• Mix all dry ingredients together.
• Add vinegar, water, egg to mixture.
• Mix in either a mixer or food processor. I use a mixer and mix until well incorporated.
• Allow to rest for twenty minutes.
• Heat a cast iron griddle to high.
• Divide into 8 rounds. (this comes to about 29 grams each). I weigh mine out. This makes for a very uniform stack.
• Use two parchment paper rounds for bottom and top and press out each tortilla. If you don’t have a press, you can roll out, but you will need to use parchment paper. If you want 8 tortillas, roll out to about 4 1/2 inches across.
• Cook first tortilla for 30 seconds. Turn over for about 5 to 10 seconds.
• It’s time now to lower to medium high. You may need to adjust cooking temperature as you get through the stack. You want the to get a little golden like the picture, but not browned. You don’t want to overcook.

Video

Nutrition

Serving: 1of 8 | Calories: 105kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Fiber: 2g

The post Grain Free Tortillas with Chia Seeds, Golden Flax (Keto Friendly) appeared first on Spinach Tiger.