Low Carb Butter Biscuits

Low Carb Butter Biscuits

Serves: 8

Prep Time: 20 mins

Cook Time: 15 mins


  • 2 cups + 1 tablespoon (~235g) almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 4 tablespoons cold, soft grass-fed butter OR butter with olive oil
  • 3/4 cup (6 egg whites or 276g) Bob Evans Egg Whites
Low Carb Butter Biscuits


  1. Set oven to 350F.
  2. Mix together almond flour, baking powder & salt. Then fold in the butter and mix together with a fork until it’s crumbly.
  3. In a separate bowl, whisk Bob Evans Egg Whites until light peaks have formed, then add it to the flour.
  4. Fold everything together, then store in the fridge for 20 minutes to 1 hour, or in the freezer for 10 -12 minutes, to let it rest and firm up.
  5. Line a baking tray with parchment paper, and use an ice cream scoop to evenly divide up the batter into separate mounds on the tray.
  6. Bake for 12 – 15 minutes in the oven, or until the outside is golden brown and “crusty.” Let them slightly cool to firm up, about 5 minutes

Allergen Information

Different products may contain allergens such as milk, wheat, egg, soy, peanuts tree nuts, fish and shellfish. If you are sensitive to allergens, always check the labels before use.

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