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Savory Italian Homestyle Biscuits

Savory Keto Italian Biscuits

Bread-aholics, you're in luck.  This savory, healthy homestyle biscuit recipe is a sure-fire hit for even the pickiest of eaters.  Packed with flavor and the perfect side to your hearty stews and soups, these keto Italian biscuits are healthy, gluten-free, and loaded with gut-healing prebiotic protein.

We believe in eating the foods you love!


Here at Nutracelle, we believe in finding healthy ways to enjoy the foods you love, NOT depriving yourself.  We know how hard it can be to test your willpower and say 'no' to your favourite snacks.  It's simply asking too much of yourself to always say no.  Instead, we create healthy versions of our favourite foods and crowd out the craving.


It's hard to miss something when you can enjoy a healthier, tastier, more-filling version of it.  Traditional restaurant-style biscuits like these contain anywhere from 35-50g of net carbohydrates per biscuit.  Ours show them up easily with an impressive 2.5g net carbs per biscuit! Thanks to Natural Nutralean these biscuits are school-safe and allergen-friendly. 


Savory Keto Italian Biscuits

These savory, buttery homestyle biscuits are so delicious, your family won't even think they're healthy.  Perfect for pairing with your favourite soups and stews, or sliced in half and toasted for a healthy guilt-free breakfast sandwich... either way, these biscuits are sure to be the new keto staple in your kitchen.


  • 1/2 cup coconut flour
  • 2 TBSP Natural Nutralean
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 cup melted butter
  • 4 eggs


  1. Preheat oven to 350. Line a cookie sheet with parchment paper.
  2. Combine ingredients except for eggs and mix well. I used an electric mixer but a whisk would work, too.
  3. Add 4 eggs and beat until well smooth. Mixture may seem too thin, but let the mixture set for 5 minutes so the coconut flour has time to thicken up.
  4. *IF* you still don't think it's thick enough (it should be fairly 'goopy') add 1 TBSP of additional coconut flour.
  5. Drop onto parchment-lined pan in even amounts. When you drop your batter onto your sheet ( I did about 3 TBSP per bun ), drizzle a little bit of melted butter over the tops of each one before putting in the oven.
  6. I baked mine for about 12 minutes, but my oven runs hot. So I'd aim for about 14 mins (or until a toothpick comes out clean).
Sidenote: I could've easily made 8 regular-sized buns, but I chose to do 6 larger ones since I wanted them for stew.

We have even MORE healthy, delicious allergen-friendly protein recipes for you here, too.  The perfect combination of sweet, savory, and filling - you're sure to find new favourite for even the pickiest eater.

Let us know your favourites! Have a recipe you want to submit? Send it to hello@nutracelle.com and our recipe experts will check it out!


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