The Keto Baking Mechanic™ — Recipes

Low Carb High-Protein Basic Biscuits

Where We Create, Tweak and Enhance Keto and Low Carb Breads and Baked Goods

🍪 Your Discard’s New Favourite Job

Welcome to your Low Carb High-Protein Basic Biscuits. This is the foundation recipe — the one you’ll come back to again and again once you see how easily your sourdough discard turns into warm, savoury biscuits with almost no effort.

Use your Sinless Sourdough™ living starter made with almond flour and coconut flour in this and any of your low carb, high-protein sourdough discard biscuit recipes. Once you’ve got this base down, it becomes the jumping-off point for endless variations — cheddar chive, herb, jalapeño, whatever your fridge is asking for.

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The Difference

What Makes This Recipe Different

Most low-carb biscuit recipes lean on cheese or heavy add-ins to hold their shape and carry flavour. This one doesn’t need any of that. It’s built to work as a true base recipe — simple enough to bake on a weeknight, but structured enough to hold up as a foundation for whatever you want to build on top of it later.

Using Discard

Maximize Your Low Carb Sourdough Discard

Use your Sinless Sourdough™ living starter made with almond flour and coconut flour in all your low carb, high-protein sourdough discard biscuit recipes. Every time you feed your starter, that discard has somewhere good to go — right into this dough.

What You’ll Need

Ingredient Breakdown

• 1 Large Egg: Provides protein structure and helps bind the biscuit together
• ¼ cup (60ml) Sinless Sourdough™ Discard: Adds gentle tang, moisture, and fermentation depth
• ½ cup (56g) Almond Flour: The grain-free base that creates a satisfying, hearty crumb
• ¼ tsp Xanthan Gum OR ¼ to ½ tsp Whole Psyllium Husks: Binds the crumb so it holds together after baking
• 1 tsp Zero Carb Baking Powder: Gives a light, airy rise
• Pinch of salt

Makes approximately 6 basic biscuits.

What You’ll Need

Equipment

The process for wet ingredients is similar to other discard-based recipes, but requires using a silicone mold of choice, such as a muffin, brownie, or bun mold, to maintain the biscuit shape during baking.

• Silicone muffin, brownie, or bun mold
• Small mixing bowl
• Rubber spatula or fork

Let’s Bake

Step-by-Step Instructions

Step 1 — Preheat

Preheat your oven to 375°F (190°C). Lightly grease your silicone mold, even though silicone is naturally non-stick.

Step 2 — Mix the Batter

In a small bowl, whisk the egg and sourdough discard together until smooth. Add the almond flour, xanthan gum (or psyllium husks), baking powder, and salt. Mix until you have a uniform, slightly thick batter.

Step 3 — Fill the Mold

Divide the batter evenly between the cavities of your silicone mold, filling each about ¾ full to leave room for rise.

Step 4 — Bake

Bake for 18–22 minutes, until the tops are golden and a toothpick inserted in the centre comes out clean.

Step 5 — Cool

Let the biscuits cool in the mold for 5–10 minutes before gently popping them out. This resting time lets the crumb finish setting so they don’t fall apart when removed.

Troubleshooting

Common Mistakes

Make It Your Own

Variations

This basic recipe is the starting point — once you’re comfortable with it, try building on it:

• Fold in shredded cheddar and chopped chives for a savoury version
• Add a pinch of garlic powder and Italian herbs for a herb biscuit
• Stir in diced pickled jalapeño for a spicy kick

By the Numbers

Nutrition (Estimated)

1 Biscuit

Keeping It Fresh

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat briefly in the microwave or toaster oven before serving. Biscuits also freeze well — wrap individually and freeze for up to 3 months, then thaw and reheat as needed.

Setting Expectations

Practice Batch Philosophy

Every discard is a little different depending on how active and hydrated your starter is that day. Treat your first batch as a practice run — note how the batter looks and how the biscuits bake in your oven, then adjust from there. Once you’ve made this base a few times, it becomes second nature.