NuTrail™ - Keto Biscuits Mix - Low Carb Food - Easy to Bake - Perfect for Breakfast - Only 2g Net Carbs (Butter) (11.3 oz) (3 Count)

EDIT: 1/2021 these aren’t the same formula anymore, they don’t taste nor bake like they use to. carbquik mix which isn’t that great is better than these now!! to the LOW KARB manufacturer: switching ingredients to please the few who didn’t consider these their version of ‘keto’ was a bad idea, If we wanted dry ‘almond flour based biscuits’ we can easily make our own from the hundreds of keto recipes online, your previous non-almond flour version IS why many of us loved them, they NEVER took me out of ketosis so were keto friendly to me...i will no longer subscribe to these anymore now!!i did not care for original recipe, too dry and way too crumbly and for me also way too high calories & sat fat for my liking (bag nutrition info for 1 biscuit is for mix only, it does NOT include ingredients you need to add like the 8oz of heavy cream).. I am eating the keto way for inflammation reason and not for weight lost so i still have to watch my calorie intake so i made these different ways until i found a version i really like and i now make it for one person serving of 2 decent size biscuits (i only get 8 biscuits per bag the way i make them) i make these the following way, which are moist and do not fall apart on me when eating an egg and bacon sandwich and taste great with just butter and jelly on top too. just love ‘em!!-1 non-stick muffin top pan or whatever-80 grams of mix-1 oz of heavy whipping cream-1.25 oz of macadamia milk (this nut milk has no real flavor and seems creamier than other nut milks)-1 tbsp of daisy sour cream (regular not light), use 1/2 tbsp only if want biscuit less moist.that is it. mix well, add a little oil to your hand and separate dough into 2 big balls (dough will feel sticky and a little lumpy, its okay), put balls on muffin pan and slightly flatten/push down on them when on cookie sheet. let sit 10-15mins. i don’t add egg or butter glaze on mines.. cook at 350 for approx 15 mins (i check bottom and if golden brown they are done (tops don’t brown much) but, i double check with a toothpick if unsure, which sometimes will seem like biscuits still a little damp but that dries up when biscuits cools). let cool on a cooling rack at least 5-10 minutes.nutrition info for 2 biscuits my way:calories: 364total carbs: 41 (rounded off)fiber: 35protein: 16fat: 28sat fat: 12——NET CARBS: rounded up to 6 for both biscuits..well worth losing 6 of my 20 netcarbs for sure!!note: if you double my recipe don’t use more than 1.5 tbsp of sour cream max.

...not bad at all. Satisfies my occasional bread craving, opens the door for a few new meals. I contacted the manufacturer and found out the nutritional information is for the mix only, not the finished product. The heavy cream almost doubles the calories in the biscuits, but substituting is an option. I whisked together 4 oz regular cream cheese and 4 oz unsweetened vanilla almond milk, used less water and it turned out well..and saved about 400 calories (when making the entire pouch). 1 pouch made 4 bun-sized biscuits instead of 10 smaller one, were perfect for meat and cheese piled warm sandwiches. Will buy again for those bread cravings, but a bit pricey to make it an every day thing.

This mixture makes great biscuits. They are on the crumbly side but rich in flavor and easy to make. The portion is a bit odd in that one package makes a little over one batch leaving you with some left over. No problem if you like them and plan to keep making them but something to be aware of!I like to add garlic powder, dried parsley, and pepper for an extra kick.. Definitely recommend!

I have added 1/2 c. of allulose to make it more palatable. Otherwise the almond flour leaves a bitter aftertaste.

I have been looking for low carb bread that I actually liked -- ending up baking my own. However, my low-carb biscuits never turned out. This mix makes it so easy. They come out a teeny bit dense, but very good! My first try I added garlic and parmesan cheese to the mix. Even my picky husband loved the resulting biscuits! He ate 4! I have just ordered more mixes and will continue to play with them. One recommendation - watch them in the oven. I had to cook longer than the package said to get the brown that I wanted. And I agree with the recommendation to spread melted butter over the top. Yummy!

I always like to experiment with these mixes like this one and make it into something different. With this mix, I added in a package of cream cheese, 2 eggs and about 1/4 cup of cream and 1/4 cup of blueberries. I baked it in a loaf pan and it turned out wonderful. I had about 2 pieces sliced one inch thick each day and I stayed in ketosis and still lost weight. It wasn't dry at all, in fact wonderfully moist. Also toasts great with butter on top. I will be keeping this stocked in my pantry and have it on hand when I'm ready for something that tastes like it came from my Grandma's kitchen.

I bought these back on Nov 9th and after making them this morning I'm absolutely gutted that I cannot order more. These were very simple and quick to make. I decided to add in an additional 3oz of fresh blueberries and baked them for about 22 minutes, internal temp was 205°. Let them completely cool before eating.My 15mo, 12yo, and fiance gobbled them all up. I would love to make these a Sunday staple, but I think the company is done making them. I can't find them anywhere and my heart hurts.

Had to add ingredients to fluff more and used 2 full packages to achieve what u wanted in a biscuit but other then that it was okay!