I’m really excited about this recipe for Keto Parmesan Biscuits. [skip-to-recipe]
Here’s the thing – when I first started Keto, I did my best to stay away from any sugar, and anything sweet. I have a ridiculous sweet tooth (maybe an addiction honestly), and I wanted to break habits and bust cravings to get my best results and feel healthier.
Now that I’ve gotten into a groove, I decided to branch out, and try out different recipes to start replacing things that I miss. Like bread. I really miss bread. I know eventually when I reach my goals, I can eat it again moderately. But for now, a keto version will do.
I recently made this recipe got low carb parmesan biscuits, and I’m pretty proud of how it turned out. It’s a dense biscuit – Almond flour is just like that. It’s like a hybrid biscuit and english muffin. It has great structure though. It holds up and toasts well.
I’m also proud to say it doesn’t have an eggy taste. That is the thing that often gets me with Keto breads. They always taste like straight up egg – if I wanted that, I would eat an egg.
I think the best way to enjoy these low carb parmesan biscuits is on a breakfast sandwich. They could also be cut up and used to dip in soup. My first trial with them was to slice and toast them, add butter – and that was wonderful. You can also wrap them in a damp paper towel and microwave them for about 30 seconds. Either way, they’re a nice, low carb treat when you just need something that feels like bread again.Print