These low-carb and keto friendly biscuits are easy to make and will make you and your family VERY happy! 

If necessity is the mother of all invention, then the father is experimentation. This recipe is one of those times. And may I say, they are great with my low-carb gravy recipe, (add sausage for biscuits and gravy- holla!) or jelly, homemade sausage or bacon and a pat of palm shortening in place of butter. You can also make some garlic "butter" simply by mixing palm shortening with garlic powder and sea salt. For those that have reintroduced foods successfully, may I also recommend nut butter with jelly, ham and kite hill non-dairy cream cheese (contains almonds) or my favorite- bacon with kite hill chive and cream cheese non dairy spread.

I originally started with this recipe from another blog, but had so much trouble with it, that I had to completely recreate it. There were several batches before I was willing to write this and one batch we threw away without eating at all. I had a lot of logistics to work out. In working them out, I also accidentally created these donuts.

I am allergic to eggs and only sometimes have duck eggs available. I also had a little trouble with leavening agents. At first I experimented with baking soda and cream of tartar in an effort to make a AIP/CEP compliant baking soda. The gluten free ones that I found contained cornstarch and they often require other starches, which are most of the time corn. However, even if they are made with other starches, they are often using gluten cross-reactives (making them not CEP compliant) and even those are often hard to find and come by. After experimenting with different eggs and egg replacements, leavening agents, flours, and fats- I came up with the following recipe. I did find that palm shortening (in place of the bacon fat) gave the most moist biscuits. I also found that the leavening agent did not make that big of a difference, so I omitted it completely.

Paleo Biscuits (Low-Carb, Keto-with AIP/CEP options)

Prep Time  -  Cook Time  -  Total Time

 15 min        2 hrs 15 min    2 1/2 hrs         

Makes 4 biscuits 


½ cup + 1 tbs coconut flour
1 cup almond flour (for CEP/AIP replace with additional coconut flour and use the palm shortening to make them more moist)
3 duck eggs OR 4 chicken eggs OR 4 gelatin eggs. (For CEP/AIP use the gelatin egg.)
2 tbs coconut oil melted
2 tbs bacon fat melted (or palm shortening melted or additional coconut oil)
Pinch of salt

For the gelatin egg (this makes 4 gelatin eggs)

4 Tbsp. great lakes gelatin 

4 Tbsp. room temperature water 

12 Tbsp. boiling water 

**pour 4 Tbsp. of room temp water into a small bowl and then add your gelatin pouring it in slowly. Let bloom for about 5 minutes. Then pour 12 tbsp. of boiling water into your bloomed gelatin and using a small whisk or a fork whisk until the mixture becomes frothy. 


Mix ingredients together, adding additional flour (1 tbs at a time) until the desired consistency is reached. Form dough into balls, flattening them slightly to shape a "biscuit". You may also choose to  “drop” them onto a greased pan for "drop biscuits". ( I grease the pan with coconut oil) and bake at 350 degrees F for 25 minutes.