Easy Keto Strawberry Almond Drop Biscuits
I love a good biscuit in the morning with my coffee – or any baked good for that matter. I had long been making Jerelle Guy’s Strawberry Drop Biscuits from NY Times Cooking, but wanted to try my hand at a keto alternative after I started following a mostly low-carb lifestyle. I attempted many variations, always with almond flour and usually with butter as in the original recipe, but they always ended up either too dry, or too dense, or just too rich, and lacking that biscuit quality that I was after – craggy and golden on the outside but tender and fluffy on the inside.
Then I found a recipe for almond flour biscuits over at healthyrecipesblogs.com, which had a different approach. They use sour cream in their batter rather than butter, which yields a lighter and fluffier biscuit. Butter is great in traditional biscuits and on biscuits, but with the almond flour, it tends to weigh things down.
Combining this approach with my own version of the NY Time’s recipe I was so fond of, I came up with these Strawberry Almond Drop Biscuits. I use crème fraîche instead of sour cream because I prefer its flavor and level of creaminess, but sour cream or even Greek yogurt can definitely be used as a substitute. About 2 oz of strawberries are folded into the batter at the end before plopping the biscuits onto the baking sheet. I have also found that the additional water added by the strawberries creates the right amount of steam when baking to yield a super light, fluffy, and moist biscuit, compared to their plain counterparts.
These biscuits are topped with a light brushing of heavy cream and a sprinkle of flaky sea salt before going in the oven. You only need 1 Tbsp of heavy cream, so if you don’t have any on hand and don’t want to buy some just for a Tbsp, feel free to use some watered-down crème fraîche or Greek yogurt, milk, or half and half. The sea salt, however, is not optional. That is the little detail that really make these biscuits shine, enhancing all the flavors and making you want to devour every last crumb. I even recommend it on the original NY Times biscuits instead of the icing. Make sure you use a good flaky sea salt, like Maldon, and of course, serve with a generous pat of softened butter.
Keto Strawberry Almond Drop Biscuits
Ingredients
- 1 large egg
- 1/4 cup (60 g) crème fraîche
- 1/4 tsp salt
- 4 oz (113.4 g) blanched almond flour, (about 1 cup)
- 2 tsp baking powder
- 2 oz (57 g) strawberries, finely chopped
- 1 tbsp heavy cream
- 1 tsp Maldon (or other good flaky) sea salt
- 2 Tbsp (28 g) salted butter, softened
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or very lightly oil a non-stick baking sheet.
- Combine the egg, crème fraîche, and salt in a bowl and whisk until smooth. Add the almond flour and stir with a silicone spatula or spoon until fully incorporated. Add the baking powder and mix until no traces remain. The batter should be thick and sticky at this point.
- Finely dice up the strawberries and fold into the batter.
- Using a 1/4 cup scoop, scrape of the batter and just drop it directly onto the baking sheet. Don't try to shape anything with your hands, as it is a bit too sticky for that. You made need to adjust one or two to make them equal in size. You should have four biscuits.
- Using a pastry brush, brush the top of each biscuit with a bit of heavy cream. Sprinkle each with a pinch or two of the flaky sea salt.
- Bake for 17-20 minutes until the tops are starting to turn golden. Let cool for about 5 minutes before removing them from the pan. If they feel a little stuck, it helps to gently twist them off rather than pull them. Serve warm with soft salted butter and some fresh strawberries on the side.
Notes and Tips
Nutrition
Hi! I'm Erin
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I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site.