Craving warm, flaky biscuits for breakfast but sticking to a low-carb lifestyle? You’ve come to the right place! Forget turning on the oven. These incredible Keto Breakfast Biscuits come together right in your Instant Pot, delivering a tender, buttery bite that will revolutionize your morning routine. They’re fluffy, satisfying, and packed with flavor, proving that you don’t have to miss out on your favorite comfort foods. Let’s get cooking!
Ingredients
• 1 cup / 120g Coconut Flour
• ½ cup / 113g Butter, cold and cubed
• 1 tbsp / 10g Sugar-Free Vanilla Protein Powder
• ¼ tsp / 1g Xanthan Gum
• 2 tbsp / 20g Gluten-Free Baking Mix
• 1 ½ tsp / 6g Baking Powder
• ¾ cup / 180ml Milk or unsweetened almond milk
• 3 large Eggs
• ½ tsp / 3g Salt
• 1 ½ cups / 355ml Water, for the Instant Pot
Instructions
1. Directions
2. Prep the Instant Pot: Pour 1 ½ cups of water into the inner pot of your Instant Pot and place the trivet inside.2. Combine Dry : In a large mixing bowl, whisk together the coconut flour, protein powder, xanthan gum, gluten-free baking mix, baking powder, and salt until well combined.3. Cut in the Butter: Add the cold, cubed butter to the dry . Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs.4. Mix the Dough: In a separate small bowl, whisk the milk and eggs together. Pour the wet into the dry mixture and stir until just combined. Gently knead with your hands a few times to form a cohesive dough.5. Shape the Biscuits: On a surface lightly dusted with coconut flour, gently pat the dough out to about ½-inch thickness. Use a round cutter to cut out 8 biscuits.6. Arrange for Cooking: Lightly grease a 7-inch round pan that fits inside your Instant Pot. Arrange the biscuits in the pan, ensuring they aren’t overcrowded. You may need to cook in two batches.7. Pressure Cook: Carefully lower the pan onto the trivet. Secure the lid, set the steam release valve to ‘Sealing’, and cook on HIGH pressure for 10 minutes.8. Release Pressure: Once the cooking cycle is complete, perform a quick pressure release by carefully moving the valve to ‘Venting’.9. Serve: Use tongs to carefully lift the pan out of the Instant Pot. Serve the biscuits warm and enjoy!
Nutritional Information
• Per Serving (1 biscuit): Calories 198 | Total Fats 16g | Net Carbs: 4g | Protein 5g | Fiber: 1.5g
Pro Tips
• For a golden-brown top, place the cooked biscuits under your oven’s broiler for 1-2 minutes after pressure cooking, watching carefully to prevent burning.
• Ensure your butter is very cold. This is the secret to creating flaky, tender layers in your biscuits.
• Don’t overwork the dough. Mix and knead only until it just comes together to avoid dense, tough biscuits.
• Customize your flavor by adding ½ cup of shredded cheddar cheese, 2 tablespoons of chopped chives, or crumbled cooked bacon to the dry .
FAQ
Q: Can I use almond flour instead of coconut flour
A: This recipe is specifically formulated for coconut flour, which is highly absorbent and behaves differently than almond flour. For the best fluffy and tender results, we strongly recommend sticking to coconut flour as a direct substitution will not work without adjusting other ingredient quantities.
Q: Can I bake these keto biscuits in the oven
A: Absolutely! If you prefer using an oven, place the shaped biscuits on a parchment-lined baking sheet and bake at 400°F (200°C) for 12-15 minutes, or until they are golden brown and cooked through.
Q: Why don’t my Instant Pot biscuits look brown on top
A: Biscuits cooked in an Instant Pot are steamed, not baked, so they won’t naturally brown on top. For a classic golden-brown finish, simply place the cooked biscuits under your oven’s broiler for 1-2 minutes, watching them closely to prevent burning.
Q: How do I store leftover keto biscuits
A: Store any leftover biscuits in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 3 months. Reheat in the microwave or a toaster oven until warm.
