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Keto Bisquick

By November 4, 2011October 29th, 2021Bread, Breakfast, Desserts, Vegetarian


Bisquick is a common staple in many of my client’s cupboards. It seems harmless, but look at the ingredients…Bisquick ingredients: enriched flour bleached, partially hydrogenated soybean and/or cottonseed oil, leaving, dextrose, and salt.

Harvard scientists studied Trans-Fat (hydrogenated oils) vs. Saturated Fat. All they were studying was heart disease, they weren’t even thinking about a weight gain issue.

•Group A and B consumed same calories and fat
–Group A = Trans-fat
–Group B = Saturated-fat

GUESS WHAT…Group A gained 3 times as much weight!!! »A calorie isn’t just a calorie!

Ok, so you have switched to using the “gluten free” Bisquick, how does that stack up? Well, at least it doesn’t have hydrogentated oils in it!
The ingredients for the Gluten-Free Bisquick are: Rice Flour, Sugar, Leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), Modified Potato Starch, Salt, Xanthan Gum

When I tell clients to eat “gluten free” they often grab all the “gluten-free” pre-packaged foods on the shelf…but that most likely will cause weight gain and slow the healing process in your gut. Rice flour, the common flour substitute in gluten-free products, is higher in calories, higher in carbohydrates, and lower in nutrients than regular flour. It can cause more inflammation in our body. So my recommendation is to use make your own healthier options by using almond flour and coconut flour, which are very easy to digest. The healthy fats in nuts actually are nourishing to our brain.

To see charts on “Alternative Flours” and how to transition to use them into your baked goods, check out my cookbooks. You can click HERE to find them on sale!



2 1/2 cup blanched almond flour
1/3 cup unflavored protein powder (whey or egg white)
2 TBS aluminum free baking powder
1 tsp cream of tartar
2 TBS Swerve (or a drop of stevia glycerite)
1 tsp Celtic sea salt
1/2 cup coconut oil or butter

In a large bowl, mix all dry ingredients together until very well combined. Cut in the coconut oil or butter until it looks like coarse meal. Store in airtight container. I keep mine in the freezer to use for easy baking options.

NUTRITIONAL COMPARISON (per 1/3 cup serving)
Traditional Bisquick = 186 calories, 8.4g fat (TRANS FAT), 5g protein, 24.7 carbs, 0g fiber
“Gluten Free” Bisquick without butter added = 140 calories, 1g fat, 2g protein, 31 carbs, 0g fiber
“Healthified” Bisquick without butter added = 150 calories, 11g fat, 7g protein, 5g carbs, 2.5g fiber


“Hello Craig, Maria, Kai and Micah!

My journey to a healthy sized body has been a long one. Always the fattest kid in grade school, high school, and college, my life was typically an unhappy one as a young adult.

I ate the standard American diet my whole life with bouts of diet struggles until I learned about 5 years ago that I was a sugar addict. My weight topped out at 260 lbs and at only 5’4” I was unhealthy to say the least.

Enter Maria, Craig and PSMF (protein sparing modified fasting)!

I feel better now at 71 than I have my whole life! I have energy & stamina that I never knew possible and cannot accurately express my gratitude! Thank you so much Maria and Craig Emmerich!” Janet 

Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!

Click HERE to check out my supplement plans!

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Carrie says:

    Forgive me, but you used the whole gluten-free bisquick recipe plus the Swerve, eggs, & almond milk to make these muffins? How many muffins does it make?

  • Amanda says:

    I just came across this GLUTEN-FREE “BISQUICK” recipe of yours and am curious how long you think it’d keep in the freezer. Any idea? I ask because I imagine I’d want to make quite a bit of it so that I can make 5-6 muffins (or something else) here and there whenever. It’s always nice to have an already made mix ready for those busy days and nights! 🙂

    • cemmerich says:

      Hmm, not sure. It should keep for quite a while in the freezer (6 months or more I would think). 🙂

    • Marcia says:

      So I was making muffins One c mic 2 eggs 1 cup milk. Makes batter. Now was following suggestion. Actally had batter.

  • charlotte says:


    Do you recommend a particular brand of aluminum free baking powder?
    Thanks for your help!


  • Catherine says:

    Would this recipe work if you sub out all the almond flour for coconut flour? Would you need to add additional ingredients to make this work?

  • Melinda says:

    Maria Help!!! I know that you had a Bisquick Muffin recipe posted under this Bisquick recipe, I was reading it a couple of hours ago. It’s gone now, am I loosing my mind? The first comment in this section refers to it as well; did you remove the muffin recipe? I have all ingredients out and am ready to mix it up and now it’s gone….help!!

    • cemmerich says:

      Hi, that recipe was in error and I removed it. Once you have this mix you should be able to use it in any recipe that calls for bisquick. 🙂

      • Melinda says:

        Oh, good, thanks for responding….thought I was loosing it 😉 Great recipe, by the way, I LOVED Bisquick and cannot wait to make Bisquick recipes your way….<3

  • Vickie says:

    So, what is the nutritional information for your mix, Maria? I see the ones for the Bisquick brands, but not for what yours is.

  • christina says:

    I LOVE your recipes but often have trouble printing them. Any suggestions? I tried the print friendly option but it doesn’t show the recipe-only the instructions on making the copy-cat Bisquick mix. THANKS!

    • Maria Emmerich says:

      Sorry, for these older recipes I don’t have the recipe card that is easy to print like my newer recipe. You can copy and paste the directions and ingredients into a word doc or email and then print. 🙂

  • Cynthia says:

    Would love to see a coconut flour version!

  • Betsy says:

    Do you have a thought about how much mix and how much milk and egg you would use to make 1 serving of pancakes (say, 2 medium or 3 small pancakes)?

    • Maria Emmerich says:

      I would follow this bisquick recipe and just sub my mix. 🙂
      2 cups Original Bisquick™ mix
      1 cup milk
      2 eggs

  • Jackie says:

    this looks like an awesome recipe! I see the nutrition information, but it says “without butter added”, and your recipe calls for butter or coconut oil…. So what is the actual nutritional information with all of the ingredients? (Including either butter or coconut oil?

  • Betsy Crittenden says:

    I made this “bisquick” recipe and used it to make waffles using the standard bisquick waffle recipe. Except that I used cashew milk instead of regular milk. They came out terrible. The batter was thick when I mixed it up but thinned out and ran out of the waffle maker while cooking. The other thing is that the bisquick mix was very lumpy, and mixing the batter with a mixer didn’t smooth out the lumps. Any thoughts on what I did wrong?

  • Nancy Mitchko says:

    When using this mix in place of Bisquick, does it need to set after adding the wet to thicken or is it good to go?


  • Edna Anderson says:

    Can you use this mix 1:1 to make any of the recipies on the traditional Bisquick box…dumplings, coffee cake, etc.? TIA! 🙂

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