Keto Biscuits Recipe with Pumpkin Seed Flour (low-carb + gluten-free)

Keto Biscuits Recipe with Pumpkin Seed Flour (low-carb + gluten-free)

July 30, 2019 2 By William Morgan


Hey guys, today I’m going to show you how
to make some keto-friendly biscuits and
these are gonna be made with some almond
flour and some pumpkin seed flour, and if
you’re wondering the net carbs for one
of them is 1.6 grams. So even if you’re
not keto and you can make these because
they do have quite an interesting flavor
compared to a regular buttermilk biscuit
it has like a nutty toasty flavor. So I’m
first gonna mix my dry ingredients.
Here I have some almond flour,
to that I’m adding my pumpkin seed flour,
some baking powder,
I’m using some xanthan gum
this will help kind of bind together the
dough but if you don’t have it don’t worry.
And some salt.
Now I’m just gonna
mix these just to get them combined.
And now I’m going to add in some cold
cubed butter, make sure it’s cold so you
have some really nice flaky biscuits.
So once you add in the butter you can
either crumble it and work it in with
your fingers or you can use a pastry
cutter like I’m going to do today and if
you have a food processor you can
actually make this whole dough in your
food processor.
So once you have sort of like a coarse
meal kind of texture you’re going to add
in some heavy cream and this is about
half a cup but you might need one or two
tablespoons extra just in case your
dough seems a little bit dry.
And just mix that in until the dough starts to form.
So at this point you can kind of
just bring it together with your hands
the dough has almost come together but
just to bring it into a ball it’s easier
if you do it just with your hands.
This is what you kind of need to have.
So once your dough has come together into a
ball what you’re going to do is you’re
going to portion out and either you can
do this with a cookie scoop and kind of
scoop it out like you would cookies or
you can roll it out and cut it into
shapes that’s what I’m gonna do and I
recommend doing it between
some parchment paper because you don’t
want to use any flour on your surface to
roll out this dough because that would
make it non-keto and non-gluten-free
and non-low-carb, so it’s good just
between paper because it doesn’t stick
this way.
So I’m just gonna flatten it
out and you want it to be kind of like
three quarters of an inch in thickness
or about an inch in thickness and I’m
gonna cut this into about 16 pieces.
So now I’m going to cut this into eight, I’m
first going to cut it in half lengthwise,
and then half widthwise,
now I’m just going to transfer this onto my baking tray
and just separate them giving them
even spacing.
You can see that the inside
is super flaky with all the butter.
So once you’ve shaped these and cut them out, what you’re going to do is you’re
gonna chill this for at least two hours
in the fridge they need to chill really
well so they can kind of keep their
shape when they’re baking and you can
also just keep these in the freezer and
if you want to just bake one or two what
you do is you just let them thaw as
you’re pre-heating your oven on the tray.
You can find the full recipe on my
website andreamaronyan.com, like and
subscribe for more and I’ll see you next
time 🙂