No-roll, gluten-free biscuits that are moist, fluffy and nutritious! Great for freezing individually and reheating on the go.
Some of the links on this site are affiliate links. I appreciate your support!
This recipe has been revised to be healthier and address reader concerns.
Healthy Breakfast Biscuits for Diabetics
The only way to significantly reduce the carbs in regular biscuits is to swap the wheat flour for a non-wheat flour with less carbs.
Doing so means the biscuits will be gluten free, and that completely changes the structure of the biscuit.
This recipe calls for almond flour and it produces a biscuit similar to Popeye’s Chicken, but much lighter and more moist.
Other Low Carb Biscuit Recipes
If you search low carb biscuit recipes on Google you’ll see that pretty much all of them use either almond flour or coconut flour, but they claim to have the same texture as regular biscuits.
Sorry, but that is just not possible without the gluten from wheat flour!
Those recipes also call for eggs, and technically that makes them scones and not biscuits: traditional biscuits don’t use eggs.
Benefits of Gluten Free Biscuits
1. What’s great about gluten free biscuits is that you can reheat them and they won’t toughen up or get hard.
That happens to regular biscuits because of the gluten.
So you can double this batch and freeze them for later use. They’ll be moist and fluffy just like they were when first baked.
2. Another benefit is that you don’t have to knead the dough, because kneading is for developing the gluten, and you don’t have to roll out the dough.
This recipe is no-roll, but you do have to shape them into biscuits. Don’t worry though; it’s really easy.
How to make low carb biscuits for diabetes
Thankfully, it’s even more simple that making regular biscuits. No kneading, cutting in the butter, or biscuit cutters necessary.
Mix the dry ingredients (flour, salt, baking powder) together in a bowl. In another bowl mix the wet ingredients together (oil & Greek yogurt.)
Mix the dry ingredients with the wet, scoop the batter into individual biscuits and shape them, then bake.
Any low carb baking flour that swaps 1 for 1 with wheat flour can be used.
Baking powder isn’t really necessary because these biscuits don’t rise, but it gives a softer texture to the final product.
Any non-fragrant oil is fine to use. You can even use melted butter or a fragrant oil, but beware that whatever it smells like it what the biscuit will taste like.
Whole Milk Greek Yogurt
These biscuits are pretty high in fat and if that’s a concern for you, you can use non-fat or low fat Greek yogurt.
Greek yogurt is best because of its protein, but know that the probiotics are no longer active once baked.
If you’d like to give the recipe a try by just baking one, follow this recipe:
More Breakfast Ideas
Diabetic Biscuits for Breakfast
- 1 medium bowl & 1 large bowl
- Cup & spoon measures
- 1 1/3 cup Almond Flour (Blue Diamond brand)
- small pinch Salt
- 2 teaspoons Baking Powder
- 2 tablespoons Avocado Oil (any non-fragrant oil)
- 3 tablespoons Plain Greek Yogurt (whole milk)
- Preheat the oven to 400F.
- In a medium bowl, mix together the almond flour, salt and baking powder.
- In a large bowl, mix together the yogurt and oil.
- Pour the dry mixture into the yogurt mixture and mix well.
- Scoop out ¼ cup of batter at a time and shape it into a biscuit on a baking sheet. It should be about ½ inch thick and 3 inches wide.
- Place in the middle of the oven and bake for 10 minutes. The top middle should be firm to the touch: the color will not turn golden brown.