Low Carb Garlic Herb Biscuits {Paleo}

This recipe was sponsored by Reynolds Wrap® Foil and all opinions are my own, as always.

These easy, one bowl garlic herb biscuits are low carb and paleo-friendly, but you’d never guess! Fluffy, grain-free biscuits with a crisp outside and soft inside with savory fresh herbs are topped with a buttery garlic herb sauce. Perfect for your holiday dinner table, but quick enough for a weeknight!

Even eating on a paleo diet, there is just something about bread that I love. 

I’ve become really good at ignoring the bread baskets at restaurants. I barely even notice them really. Except maybe when the breadbasket has warm dinner rolls, biscuits, or garlic knots!

You know, all the FUN BREAD!  So, in honor of missing fun bread, I’m bringing you the tastiest paleo and low carb biscuits you’ll ever have. Soft on the inside, crisp outside, packed with fresh herbs and topped with all the garlic buttery goodness. They’re just as incredible as they sound!

Here’s What You’ll Need to Make These Low Carb Garlic Herb Biscuits

Simple ingredients and made all in one bowl!  Here’s everything you’ll need to prepare these delicious biscuits:

• Blanched almond flour
• Baking powder
• Garlic powder
• Sea salt and black pepper
• Rosemary leaves
• Thyme leaves
• Melted ghee or grass-fed butter
• Coconut milk, full fat
• Eggs
• Fresh garlic
• Fresh parsley
• Flaky salt, to taste 
• Reynolds Wrap® Non-Stick Foil

How To Make These Low Carb Garlic Herb Biscuits

Preheat your oven to 350° F and line a large baking sheet with Reynolds Wrap® Non-Stick Foil, dull side up which is the non-stick side.

In a large bowl, combine almond flour, baking powder, garlic powder, salt, pepper, rosemary and thyme.

Make a well in the center of the dry mixture and add in the 6 Tbsp of ghee or butter, coconut milk and eggs.  Stir to combine the dry and wet mixtures until no flour spots show. Place the bowl in the refrigerator for 5-10 minutes.

Using a 1/4 cup scoop or an ice cream scoop, scoop the biscuit batter onto the foil-lined baking sheet to make 8 biscuits.  Bake in the preheated oven for 16-18 minutes.

Meanwhile, whisk together the remaining 3 Tbsp of melted ghee or butter with the minced garlic and parsley.  Once the biscuits are done, brush the mixture all over the warm biscuits and top with flaky sea salt, to taste. They’re best served right away!

Why I Love Reynolds Wrap® Non-Stick Foil For This Recipe

I used Reynolds Wrap® Non-Stick Foil to line my sheet pan to make cleanup super simple.

It works well on the sheet pan, allowing the biscuits to bake and turn golden brown evenly so you get the perfect crisp outside and fluffy inside.

I love that the foil is totally non-stick to avoid a baking nightmare!  Paleo ingredients tend to stick to the sheet pan even more than traditional recipes, so a non-stick surface is super important.

Using Reynolds Wrap® Non-Stick Foil ensures that your garlic butter mixture won’t leak and there’s barely any cleanup at all! Just a quick wipe down of your sheet pan!

I hope you’re ready for these quick, easy and sooo delicious low carb, keto and paleo biscuits!

Grab your ingredients, your Reynolds Wrap® Non-Stick Foil and preheat your oven because it’s time to bake – let’s go!

Low Carb Garlic Herb Biscuits {Paleo}

Low Carb Garlic Herb Biscuits {Paleo}

These easy, one-bowl garlic herb biscuits are low carb and paleo-friendly, but you’d never guess!  Fluffy, grain free biscuits with a crisp outside and soft inside with savory fresh herbs are topped with a buttery garlic herb sauce.  Perfect for your holiday dinner table but quick enough for a weeknight! 

Author: Michele Rosen

Prep Time: 10 minutes

Cook Time: 18 minutes

Chill Time: 10 mins

Course: baking, Side Dish

Cuisine: keto, low carb, Paleo

Keyword: almond flour, bread, keto, low carb, paleo

Servings: 8 biscuits

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4.35 from 32 votes

Ingredients

• 2 1/3 cup blanched almond flour
• 1 1/2 tsp baking powder or make your own paleo baking powder*
• 3/4 tsp garlic powder
• 1/2 tsp fine grain sea salt
• 1/4 tsp black pepper
• 1 tsp fresh rosemary minced
• 1 tsp fresh thyme leaves
• 6 Tbsp + 3 Tbsp melted ghee or grass fed butter divided
• 6 Tbsp coconut milk full fat
• 2 large eggs whisked
• 3 cloves garlic minced
• 2 Tbsp fresh minced parsley
• Flaky salt to taste
• Reynolds Wrap® Non-Stick Foil

Instructions

1. Preheat your oven to 350° F and line a large baking sheet with Reynolds Wrap®  Non-Stick Foil, dull side up which is the non-stick side.
2. In a large bowl combine with almond flour, baking powder, garlic powder, salt, pepper, rosemary and thyme. Make a well in the center of the dry mixture and add in the 6 Tbsp of ghee or butter, coconut milk and eggs. Stir to combine the dry and wet mixtures until no flour spots show.  Place the bowl in the refrigerator for 5-10 minutes.
3. Using a 1/4 cup scoop or an ice cream scoop, scoop the biscuit batter onto the foil-lined baking sheet to make 8 biscuits. Bake in the preheated oven for 16-18 minutes.
4. Meanwhile, whisk together the remaining 3 Tbsp of melted ghee or butter with the minced garlic and parsley. Once the biscuits are done, brush the mixture all over the warm biscuits and top with flaky sea salt, to taste. Enjoy!

Recipe Notes

*To make your own paleo baking powder, all you need to do is mix together 3 ingredients – 1/4 cup cream of tartar, 2 tablespoons baking soda and 2 tablespoons arrowroot flour.  Use the amount you need for the recipe and save the rest in an airtight container at room temperature.

Nutrition

Calories: 306kcal

Carbohydrates: 8g

Protein: 9g

Fat: 29g

Saturated Fat: 9g

Cholesterol: 65mg

Sodium: 243mg

Potassium: 139mg

Fiber: 3g

Sugar: 1g

Vitamin A: 336IU

Vitamin C: 1mg

Calcium: 122mg

Iron: 2mg

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