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low carb keto buttermilk biscuits

Low Carb Buttermilk Biscuits

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Biscuits are back on the menu!

I thought I would have to skip this on a low carb diet but here comes King Arthur to save the day! No wonder this company is called King Arthur. A true knight in shining armor. The absolute star of the show is their King Arthur Keto Wheat Flour (or Keto Wheat Pizza Flour) that makes biscuits that taste and feel like the real thing – no missing out. There is a catch though – these are not gluten free. In fact gluten is one of the major ingredients which makes this a low carb, high protein biscuit. 

King Arthur Keto Wheat Flour

Just Like the Real Thing

These are crumbly, melt in your mouth and may be even more delicious than a biscuit you would get at a brunch spot. Most importantly there is no insulin spike sugar crash afterwards. Note, this is not a low calorie food, but so light on the carbs that it won’t have you feeling weighed down. You can have these at breakfast and head in to your day. This isn’t just for brunch on a lazy Saturday. This is a ready to go staple in my kitchen. Each week I meal prep these to have a low carb breakfast item or side on hand.

And they pair so well with my lobster mushroom dish (pictured below)!

Low Carb Buttermilk Biscuit Recipe!

A staple that feels like a treat!

Ingredients

 1 ¼ cups King Arthur Keto Wheat Flour
 2 tsp Baking Powder
 3 tbsp Salted Butter
 3 tbsp Heavy whipping cream
 2 tbsp Buttermilk
 ½ cup Sour cream

Nutrition Facts

12 servings

Serving size

1

Amount per serving
Calories103
% Daily Value *
Total Fat 6.2g8%
Saturated Fat 3.9g20%
Trans Fat .3g
Monounsaturated Fat 1.8g
Cholesterol 22.6mg8%
Sodium 240mg11%
Net Carbohydrate 0.3g1%
Dietary Fiber 2.4g9%
Protein 4.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Parsnip Fettucine Alfredo

This recipe for Parsnip “Fettucine” Alfredo offers a creamy and delicious low-carb twist on a classic favorite. The pale color of parsnips makes them look just like traditional white pasta, making this dish both visually appealing and satisfying.

Parsnip Pasta Alfredo

Serves: 2
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:

For the Parsnip Pasta:

  • 4 large parsnips, peeled into long ribbons (use a vegetable peeler or mandoline)
  • Salt, for boiling water

For the Alfredo Sauce:

  • 2 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1 cup heavy cream (or coconut cream for a dairy-free option)
  • 1 cup grated Parmesan cheese (or vegan Parmesan substitute)
  • 1/4 tsp ground nutmeg (optional)
  • Salt and black pepper, to taste

For Garnish:

  • Fresh parsley, chopped (optional)
  • Additional grated Parmesan cheese (optional)

Instructions:

  1. Prepare the Parsnip Pasta:

    • Peel the Parsnips:
      Using a vegetable peeler or mandoline, peel the parsnips into long, thin ribbons resembling fettuccine noodles.

  2. Cook the Parsnip Pasta:

    • Boil Water:
      Bring a large pot of salted water to a boil.
    • Cook Parsnips:
      Add the parsnip ribbons to the boiling water and cook for 2-3 minutes until they are tender but still have a slight bite (al dente).
    • Drain:
      Carefully drain the parsnip pasta and set aside.

  3. Prepare the Alfredo Sauce:

    • Melt Butter:
      In a large skillet over medium heat, melt the butter.
    • Sauté Garlic:
      Add the minced garlic and sauté for about 1 minute until fragrant.
    • Add Cream:
      Pour in the heavy cream, stirring continuously. Bring the mixture to a gentle simmer.
    • Add Cheese:
      Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
    • Season:
      Stir in the ground nutmeg (if using), and season with salt and black pepper to taste.

  4. Combine Pasta and Sauce:

    • Mix Together:
      Add the drained parsnip pasta to the skillet with the Alfredo sauce.
    • Toss:
      Gently toss the parsnip ribbons to coat them evenly with the sauce.
    • Heat Through:
      Cook for an additional 1-2 minutes to let the flavors meld.

  5. Serve:

    • Plate the Dish:
      Divide the parsnip pasta Alfredo between two plates.
    • Garnish:
      Sprinkle with chopped fresh parsley and additional Parmesan cheese if desired.
    • Enjoy Immediately:
      Serve while hot and enjoy the creamy goodness!
 

Health and Convenience Benefits:

  • Looks Like Traditional Pasta:
    The pale color of parsnips makes this dish visually similar to classic white pasta, offering a comforting and familiar appearance that’s perfect for those missing traditional noodles.

  • Nutrient-Rich Alternative:
    Parsnips are high in fiber, vitamins (like C and K), and minerals such as potassium and manganese. This makes them a more nutritious choice compared to refined pasta.

  • Lower in Carbs:
    While parsnips do contain some carbohydrates, they’re generally lower in carbs and calories than traditional pasta, making this dish suitable for those watching their intake.

  • Quick Preparation:
    This recipe is straightforward and takes about 30 minutes from start to finish. There’s no need for special equipment beyond a vegetable peeler.

  • Creamy Alfredo Sauce:
    The homemade Alfredo sauce is rich and flavorful. You can adjust the richness by opting for half-and-half instead of heavy cream or using a plant-based cream alternative.

Nutritional Information (Per Serving):

(Approximate values; optional ingredients not included)

  • Calories: ~550 kcal
  • Carbohydrates: 40g
  • Fiber: 10g
  • Protein: 12g
  • Fat: 40g
  • Saturated Fat: 24g
  • Sugar: 8g
  • Sodium: 600mg

Note: Using coconut cream and vegan cheese will alter the nutritional content.

Tips and Variations:

  • Add Protein:
    Incorporate grilled chicken, shrimp, or oyster mushrooms to increase the protein content.

  • Vegetable Boost:
    Mix in steamed broccoli florets or sautéed mushrooms for added nutrients and texture.

  • Herb Infusion:
    Add fresh herbs like thyme or basil to the sauce for extra flavor.

  • Spice It Up:
    Sprinkle red pepper flakes into the sauce for a hint of heat.

Enjoy your creamy and delightful Parsnip Pasta Alfredo! It’s a comforting dish that combines the familiarity of classic pasta with the health benefits of vegetables. The simplicity of preparation makes it a convenient option for a gourmet meal at home.

 

To make the Alfredo sauce vegan for your Parsnip Pasta Alfredo, you can substitute the dairy ingredients with plant-based alternatives while keeping the sauce just as creamy and rich. Here is great vegan alfredo sauce recipe:

 

Vegan Alfredo Sauce Recipe:

  1. Melt the Vegan Butter:
    In a skillet, melt 2 tbsp of vegan butter over medium heat.

  2. Sauté the Garlic:
    Add 2 cloves of minced garlic and sauté for 1-2 minutes until fragrant.

  3. Add Plant-Based Cream:
    Stir in 1 cup of coconut cream, cashew cream, or plant-based creamer. Bring it to a gentle simmer, stirring continuously.

  4. Stir in Nutritional Yeast or Vegan Parmesan:
    Add 2-3 tbsp of nutritional yeast or ½ cup of grated vegan Parmesan. Continue stirring until the sauce thickens and becomes creamy.

  5. Season:
    Add salt, pepper, and a pinch of nutmeg (optional) for flavor. A teaspoon of lemon juice can also enhance the taste.

  6. Combine with Parsnip Pasta:
    Add the cooked parsnip ribbons to the Alfredo sauce, toss to coat, and serve!

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