Keto Rosemary Sea Salt Biscuits

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  • prep time

    prep time

    25 min

  • cook time

    cook time

    12 min

  • ready time

    ready time

    37 min

Keto Rosemary Sea Salt Biscuits

9 ratings

Are you missing biscuits on your Keto diet? Look no further than these lovely Keto Rosemary Sea Salt Biscuits. They have a very similar texture to traditional biscuits without all the gluten and carbohydrates. The biscuits are also a blank canvas for other herbed flavors and mix-ins. Almond flour is blended with an egg, coconut oil, freshly chopped rosemary, and sea salt. Then rolled thick and cut into a biscuit shape. They are baked to golden brown perfection and then topped with additional flaky sea salt, which takes these biscuits over the top!

What kind of flour is used to make these biscuits?

These biscuits are made with almond flour, which leads to a lovely and moist texture that is not drying like coconut flour tends to be.

Can I use other herbs? I don’t like rosemary.

Yes! Feel free to substitute in as many different herbs as you would like! A thyme sea salt biscuit would be delicious, as would parsley.

What should I do if the biscuits crack when cut?

The first round of biscuits should cut very nicely, but as you roll the dough out multiple times to make more biscuits, the dough will tend to crack. To help with this, go ahead and cut the biscuits but then turn them split side down, so they bake with a flat top.

Serving suggestions

Please serve these biscuits with any savory meal like Low Carb Creamy Balsamic Chicken with Sundried Tomatoes https://www.carbmanager.com/recipe/low-carb-creamy-balsamic-chicken-with-sundried-tomatoes.

  • Net Carbs

    1.5 g

  • Fiber

    1.8 g

  • Total Carbs

    4.2 g

  • Protein

    3.9 g

  • Fats

    11.5 g

126 cals

Keto Rosemary Sea Salt Biscuits

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Almond Flour

    Almond Flour

    2-¼ cup

  • Kosher Salt

    Kosher Salt

    ¼ tsp

  • Baking Powder

    Baking Powder

    1 teaspoon

  • Monk Fruit Erythritol Blend

    Monk Fruit Erythritol Blend

    1 tablespoon

  • Coconut Oil

    Coconut Oil

    2 tablespoon

  • Raw Egg

    Raw Egg

    1 large

  • Rosemary, Fresh

    Rosemary, Fresh

    2 teaspoon

  • Salt

    Salt

    ½ teaspoon

  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    1 tablespoon

  • Rosemary, Fresh

    Rosemary, Fresh

    2 teaspoon

Recipe Steps

steps 5

37 min

  • Step 1

    Preheat an oven to 350 F. In a medium-sized mixing bowl, combine the almond flour, kosher salt, baking powder, and monk fruit sweetener. Add the coconut oil (which should be added in a solid-state) and cut it into the flour using a fork.
    Step 1
  • Step 2

    Add the egg and the chopped fresh rosemary. Mix very well. It will look like there is not enough liquid to coat it all, but it will come together. Feel free to use your hands to knead the mixture.
    Step 2
  • Step 3

    Dump the dough out into a piece of parchment paper. Place another piece of parchment paper on top and use a rolling pin to roll the dough out to 1” thickness. Use a 2” scalloped edge round cookie cutter to cut the dough into biscuit shapes.
    Step 3
  • Step 4

    Place the biscuits directly onto a baking sheet and bake for 10-12 minutes or until the biscuits are golden brown on top and the edges.
    Step 4
  • Step 5

    Brush them with a light coating of olive oil and then top them with flaky sea salt and rosemary leaves.
    Step 5

Comments 16

  • OutstandingCauliflower182733

    OutstandingCauliflower182733 2 years ago

    Can I use something besides Monk Fruit? What??

    • Clarityrains

      Clarityrains 7 months ago

      Erythritol, stevia, whatever sweetener you like

  • FavorableKale241164

    FavorableKale241164 2 years ago

    Delicious but too salty. Recommend decreasing salt on top by at least 1/2

    • GorgeousCauliflower423888

      GorgeousCauliflower423888 3 years ago

      We really like this keto version of a baking powder biscuit. I left out the rosemary as my husband isn't a fan but we enjoyed them just plain with butter.

      • StupendousKetone467581

        StupendousKetone467581 4 years ago

        Love it!

        • jeanamholt2c14

          jeanamholt2c14 4 years ago

          Best keto treat I have ever made! Increased Rosemary to 1 T inside dough. Made 1.25” biscuits 1” thick.

          • Heagal

            Heagal 4 years ago

            Delicious, easy to make. Served to my husband and neighbor. Neither one knew they were Keto. Hubby wants me to make more...

            • Reba K

              Reba K 4 years ago

              I love this recipe! It is quick, easy, and delicious. I use it as a side for soups and as a appetizer with a cocktail. It pairs perfectly with a sharp cheddar for a fully keto friendly happy hour.

              • SpectacularKetone368743

                SpectacularKetone368743 4 years ago

                An I use butter instead of coconut oil?

                • Darci

                  Darci 4 years ago

                  Can you use another type of oil besides coconut oil? I have a severe coconut allergy. Thank you.

                  • Lori

                    Lori 4 years ago

                    These are yummy! I added more salt since I like a salty cracker. Also, rolled them thinner and cut into 30 squares.

                    • Millie

                      Millie 4 years ago

                      I hide these in my closet! My husband has dementia, and he can eat a party bag of Cheetos in two days. He has trouble understanding that Keto foods are MINE! So I hide these in my closet and eat one every day or two, usually for my third snack of the day. Love them! And I make them round bc I can’t find a fluted cookie cutter.

                      • Laurie

                        Laurie 4 years ago

                        These are amazing!!! I accidentally added 2 Tablespoons (instead of teaspoons) of chopped rosemary, and they were incredible! I will definitely make these again!! Oh ,and I used a 2.5 inch round cookie cutter and cooked for 10 mins. :)

                        • SuperAvocado705815

                          SuperAvocado705815 4 years ago

                          Can you use coconut nut flour instead of almond flour

                          • RCGlaze

                            RCGlaze 4 years ago

                            How important is it that I use a scallop-edge cutter? Can I make them just round?

                            • Dyoung61

                              Dyoung61 4 years ago

                              Use whatever cutter you prefer. The scalloped is not required.