Imagine pulling apart a warm, fluffy biscuit, the air filling with the savory aroma of thyme, rosemary, and garlic. These Salted Thyme Biscuits are not your average side dish. Made with nutrient-rich almond flour and steamed to perfection in the Instant Pot, they offer a tender, cake-like texture that’s irresistibly moist. Forget turning on the oven! This simple, keto-friendly recipe delivers gourmet flavor in just minutes, making it the perfect companion for soups, stews, or a hearty breakfast.
Ingredients
• For the Biscuits
• ½ cup / 56g almond flour
• 4 tbsp / 57g butter, softened
• 2 large eggs
• 2 garlic cloves, crushed
• 1 small onion, finely chopped
• ½ tsp baking soda
• 1 tsp / 5ml apple cider vinegar
• For the Spices
• ½ tsp dried thyme, ground
• ¼ tsp dried rosemary, ground
• ½ tsp salt
• ¼ tsp black pepper, ground
Instructions
1. Directions
2. In a large mixing bowl, thoroughly combine the almond flour, softened butter, eggs, crushed garlic, chopped onion, thyme, rosemary, salt, and pepper.
3. In a small, separate bowl, mix the apple cider vinegar and baking soda. It will fizz. Immediately pour this mixture into the batter and stir until just incorporated.
4. Line a 7-inch springform pan or another Instant Pot-safe pan with parchment paper. Spoon the batter into four equal mounds on the paper, shaping them into biscuit forms.
5. Pour 1 cup of water into the inner pot of your Instant Pot and place a trivet inside. Carefully lower the pan with the biscuits onto the trivet.
6. Secure the lid, set the steam release valve to ‘Sealing’, and pressure cook on ‘High’ for 30 minutes.
7. Once the cooking cycle is complete, perform a quick pressure release by carefully turning the valve to the ‘Venting’ position. Once the pin drops, open the lid and use oven mitts to transfer the pan to a wire rack. Let the biscuits cool for a few minutes before serving warm.
Nutritional Information
• Per Serving
• Calories: 232
• Total Fats: 20.7g
• Net Carbs: 3.6g
• Protein: 6.6g
• Fiber: 2g
Pro Tips
• For a golden, slightly crisp top, place the cooked biscuits under your oven’s broiler for 1-2 minutes after steaming. Watch them carefully to prevent burning.
• Fold in ¼ cup of shredded sharp cheddar cheese or a tablespoon of crumbled bacon into the batter for an extra savory kick.
• Feel free to swap the thyme and rosemary for other savory herbs like sage, chives, or an Italian seasoning blend.
• Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or toaster oven to restore their soft texture.
FAQ
Q: What is the texture of these Instant Pot biscuits
A: These Salted Thyme Biscuits have a unique, tender, and cake-like texture. Steaming them in the Instant Pot makes them incredibly moist, unlike traditional baked biscuits which are typically drier and flakier.
Q: Can I use a different flour instead of almond flour
A: This recipe is specifically developed for almond flour to keep it keto-friendly, low-carb, and gluten-free. Substituting other flours would significantly alter the liquid ratios, texture, and nutritional information, so it is not recommended.
Q: What if I don’t have a springform pan for my Instant Pot
A: No problem. You can use any other 7-inch (or smaller) oven-safe pan that fits inside your Instant Pot on the trivet. A small cake pan or even individual silicone molds will work perfectly.
Q: How do I make the tops of the biscuits golden brown
A: Since these biscuits are steamed, they won’t brown on their own. For a golden, slightly crisp top, simply place the cooked biscuits under your oven’s broiler for 1-2 minutes after steaming. Watch them closely to prevent burning.
