Low Carb Pumpkin Biscuit Recipe
Keto pumpkin biscuits make the perfect bread to your warm hearty soup or creamy fettucine alfredo for the Autumn and Winter seasons. These low carb drop biscuits are easy to make and a great way to use up any extra canned pumpkin puree you might have hanging around.
The recipe for these pumpkin biscuits includes a little bit of sage and nutmeg which compliment the pumpkin perfectly. Before baking,melted butter is brushed on them to create a buttery taste. A sprinkle of parmesan cheese would also be delicious on top of these pumpkin biscuits.
The Butter in the Keto Biscuits
The secret to flaky, fluffy biscuits is to use butter that is as cold as possible so that it melts when baking and not during mixing. My favorite method for handling butter when making keto biscuits is to freeze a stick of butter first. Then grate the butter right into the dry ingredients using a cheese grater. This way the butter stays cold. If you cube the butter, it could melt as you mechinically try to mix it with the dry ingredients using a pastry blender, forks or food processor.
Keto Approved Pumpkin
The pumpkin I use for my keto pumpkin recipes is canned 100% pumpkin from the grocery store. You can locate this down the vegetable or baking aisles. Make sure the can says 100% pumpkin puree and not pumpkin pie filling, which is already pre-sweetened.
Pumpkin is higher carbs compared to other vegetable, but you can still have some pumpkin in small amounts on the keto diet. Most keto pumpkin recipes only call for a small amount, so it won’t affect your overall daily carb level that significantly.
Keto Recipes to Serve with Low Carb Pumpkin Biscuits
This is a savory keto bread that pairs well with many other keto dishes. Here are some of my favorites: