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Low Carb Bisquick

By April 5, 2011December 19th, 2022Cooking Tips and Videos

Low Carb Bisquick

Bisquick Facts

Bisquick is a common staple in many of my client’s cupboards. It seems harmless, but look at the ingredients… so is there such a thing as “Low Carb Bisquick”…keep reading to find out.

low carb bisquickBisquick 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!
low carb bisquick

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!

low carb bisquick

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 air tight 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


Photo Testimony: “”Here is a before photo of me Jan 2014 and Sep 2014. I used your recipes majority of the time 85%Keto/15% Non, and despite this I saw lots of changes. An increase in energy, less joint pain, when sticking almost 100% to your meals, my psoriasis was barely visible on my scalp not to mention weight loss. I have fallen off the band wagon the last few months and am starting to get back on board. Thank you so much for your valuable information that has been a guide for health, energy and good food.” – Annie

If you want to get started on a path to health and healing, click HERE. You will not regret it!

low carb bisquick

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.".


  • Looks easy Enough, I could try this on my waffle maker 🙂

  • BusyVP says:

    Do you then mix it the same as bisquick – a one for one substituent for any bisquick recipe For example – here is the waffle recipe – do I add the same ingredients?


    2 cups Original Bisquick™ mix
    1 1/3 cups milk
    1 egg
    2 tablespoons vegetable oil
    1 Heat waffle iron; grease with vegetable oil or shortening.
    2 Stir ingredients until blended. Pour onto center of hot waffle iron. Close lid of waffle iron.
    3 Bake about 5 minutes or until steaming stops. Carefully remove waffle.

  • Nicole says:

    Amazing! This will get a lot of traction in my house – THANK YOU!! What would be the liquid we’d choose, and in what quantity, to make biscuits out of this mix? What ratio worked best for you when testing the recipe?

  • Daniella says:

    How do you use the healthy bisquick? What needs to be added?

  • Dawn says:

    Same question – can you substitute for regular stuff? If not, do you have recipes?

  • Sandra Wells says:

    Would you kindly advise liquids etc? I have never used Bisquick. Thank you!!

  • Sandy P. says:

    I would go to the Bisquick site and get their recipes and substitute this Healthy Bisquick version cup for cup.

  • Debra says:

    Hi Maria, do you think there is an alternative to Almond flour/ I love your recipes and almond flour but here in New Zealand it is soooo expenceive just right out of my price range and so for a lot of my friends.

  • Stephanie says:

    Just to clarify, do you cut in the butter or coconut oil and THEN store it in the freezer? Want to make sure I have it straight. Cannot wait to try this out, thank you!

  • jillian says:

    We have whey protein powder, natural, but not your brand, will this be ok? thanks, looks great.

  • adrian says:

    What’s the cream of tartar for in this recipe? It will make the batter more acidic and retard browning, which seems undesirable.

  • Wenchypoo says:

    Upside-down pizza, here I come …again! I used to make this years ago, but not with Bisquick–it’d be an interesting experiment. Any suggestions for loaf bread with this stuff?

  • Beth.H says:

    Thanks for the recipe, I’ve been experimenting with carb quick baking mix but making the mix at home let’s me know exactly what I’m putting into my body. I’ll be trying this out soon!

  • Laurie says:

    I wonder if you can give us the ratios for Miracle Mix with almond and coconut flour mixed together and other ingredients to make cookies, bread and everything. So we can choose one or the other. Check at this website

    Thanks for post. 🙂

    • Maria Emmerich says:

      It looks like that is similar to this with some sugar added. So you could add a little Swerve to this to mimic it. 🙂

  • Mary says:

    Which gives it the best taste butter or coconut oil?

  • Mary says:

    Thanks! I was leaning towards butter

  • Mia McNamee says:

    wow – you never cease to amaze me. I was feeling a little blue and carb-nostalgic today and here you come with a Bisquick alternative! you have made it so easy to stay grain and sugar free … thanks truly from the bottom of my heart!

  • Mary L. says:

    Thank you, thank you, thank you!!! This opens up a world of possibilities–impossible pies, appetizers, desserts, coffee cakes, and more! I just went to Betty Crocker website and there are endless recipes to try! You really are a gem!

  • Ruth says:

    Do you have alist of recipes with this?? in one of your books??? or where???

  • Jacci says:

    Thank you thank you. I can’t wait to make my favorite biscuit recipe with this.

  • Michelle says:

    I find that when I add protein powder to mix that the mix ends up dry. Is there a way to combat that? Thank you

  • Tammy says:

    so for the biscuits would you just use coconut milk instead of regular milk…..most recipes call for milk, or would you use almond milk?

  • Jennifer R says:

    Our family has been dearly missed being able to make drop biscuits really quickly to go with slow cooker soups & stews. Thank you so much!!! We will be doing this in the next few days for sure!

  • Sandy says:

    so – with the coconut oil OR butter in it – if you freeze it – will it not harden?

  • Beth says:

    Hey, Maria! Could I use natural almond flour instead of blanched for this recipe?

  • Lonna says:

    can I use ghee for butter

  • Julie L. says:

    I was wondering are there any good alternatives to the almond and coconut flours as these are both in the tree nut family and my daughter is allergic to tree nuts?

  • Jana says:

    Are thee any subsitutions for the protein powder? Maybe coconut flour? Thanks!

  • Holly P. says:

    Hi Maria!

    I love Jay Robb powders, but found a container of “Now Sports” unflavored Whey Protein Isolate when I cleaned out my pantry. What are your thoughts on this type of protein powder? Will this work for the Bisquick recipe? Thanks so much – very excited to try this recipe!

    • Maria Emmerich says:

      It is an ok option. 😉

      • Holly P. says:

        Thank you – we made it and the family has not been so excited over dinner in a long time 🙂 We made an “impossible bacon cheeseburger pie” two nights in a row – tonight will be chicken pot pies in muffin tins. Thank you so much for opening our world to many new recipes. I will be ordering Jay Robb protein powder after this other container runs out – I know it’s not the healthiest choice for us…but I hate to waste anything.

  • Louise says:

    I am unable to bake with almond flour because the finished product is so dense and unchewable. Any suggestions?

  • cheryl says:

    Can someone help me with this cut in the butter part. Last time i made something that said that it didn’t come out right

  • Ilisa Ailts says:

    hmmmm, ‘dumplings’ for soup?

  • Mary L. says:

    I made biscuits, using Bisquick recipe. They were delicious! I made small batches to experiment (didn’t want to waste mix if they didn’t turn out). The first spread out too much, so I used less milk in the second, and they were perfect. And by the way, they browned beautifully! Today, I made an impossible shrimp pie using recipe from the Bisquick website. It was delicious, also! The recipe indicated 1 1/4 cup milk, but I used only 1 cup, and it was perfect.

  • Laura says:

    I am confused by the nutritional information. Do the stats include the coconut oil/butter?

  • Marianne says:

    Would any unflavored protein powder work? I use pea protein powder.

  • Janine says:

    I have Truivia Baking Blend, will that be ok instead of Swerve? also I have a plant based protein powder??? Really can’t wait to try this!

  • Nina says:

    You have saved my life with this marvelous recipe for baking. Each time I stray from my keto style diet, it’s because I cannot live without baked goods, such as pizza, bread, etc. Now I will be able to survive. Muchas gracias.

  • ROCHELLE says:

    can this be used to make something like a pie crust ? & can you use splenda in it ?

    • Maria Emmerich says:

      That should work. I wouldn’t use splenda. That is mostly maltodextrin which will spike blood sugar. 🙂

  • Sheryl says:

    I enjoy the taste and was excited to try the recipe out. Mine came out very crumbly and did not hold together. I used unsweetened Almond milk. What would I have done incorrectly?

  • Cas says:

    I don’t have any plain protein powder, but just picked up some packets of vanilla flavored whey protein and a bag of xylitol. Will either of these work as a substitute for the protein and the swerve or stevia?

  • Betsy says:

    I just made the mix today and anticipate using it to make pancakes this weekend. I can’t wait to see how it tastes, and try other recipes with it as well. Thanks!

  • I would like to make a quiche crust or a bis quick style impossible quiche can I do it with mix

  • I just realized I am waiting for your newest book to come in the mail … In antisapation of reciving it I want to say thank you Camille

  • Marie Doe says:

    This turned out excellent. It perfectly filled a quart canning jar. Tonight I made impossible chili pie and used this in place of Bisquick measure for measure – it turned out delicious and tasted a little like cornbread on top. Maria you should put together a cookbook just using this great healthful substitute and other healthy keto ingredients!

  • marsha says:

    how many servings does this batch make?

    • Kim says:

      I would also like to know this… I put the recipe in My Fitness Pal so I can count my fat & carbs & used 10 servings as a guess, but it would be very helpful to know an actual closer guess… I used the 1/3 cup serving size as a starting point, but it’s hard to know because cutting in the butter will make the mix bigger. Any guesstimate would help! Thanks! 🙂

  • Gloria says:

    Could I substitute some or all of the almond flour with coconut flour?

  • Deb Suhr says:

    I just made up some of this mix today and used it to make some biscuits. I used a recipe that called for buttermilk (I used Fairlife milk and some AVC to make my own). The dough was a little too wet so the biscuits spread more than I would have liked but they taste fabulous! I couldn’t, however, get them sliced without them falling apart. I’m thinking a bit of xanthan gum mixed in would help. How much do you think would work per cup of mix?

  • Kristi says:

    If substituting ghee do I use equal parts to the butter?

  • Robin says:

    Can I substitute a brown rice protein for the whey protein?

  • Ellen says:

    Can’t wait to try this in making sausage balls! Btw, I sub ground chicken plus sausage spices for the pork sausage in them. Changes the texture to a much softer, melty mouth feel. You should try this!

  • Danny says:

    Is it well adapted for cupcakes ?

  • Eileen Grosgebauer says:

    U are doing a great service to those of us who have diabetis n those who are overweight. Bless U!

  • Judith Queen says:

    How much would you use for pancakes?

  • Diane says:

    When I click on the link for the “blanched almond flour” in your recipe it takes me to “unblanched almond flour”. Are blanched and unblanched interchangeable? i really want to make the recipe but I cannot invest in the wrong product.

  • Jeannette B. says:

    I pinned this post recently. Soon after, I found a Bisquick cookbook at a thrift store! I hope to make a lot of traditional, easy meals now. Hopefully, they will be husband-approved. I follow the Trim Healthy Mama lifestyle, and this would fit in perfectly. Thank you!
    PS, to be more frugal, I make my own almond flour. If you soak the nuts overnight, the resulting flour will be very fine. You can also blanch them easily. Just google those topics. Not a lot of work, but you do have to plan ahead so you can soak them. If you do not soak them, the flour is “ground nuts” texture, a bit more coarse.

  • Kandis says:

    I saw where you said not to use Splenda but I was wondering about xylitol? Can that be used as a sub?

  • Juanita says:

    I tried this today…a total disaster 😔 Looks nothing like or taste like bisquick. I used the drop recipe off the bisquick box…they were flat as a pancake and just crumbled in a thousand pieces..couldn’t even pick it up to eat it 😂 What happened? I’m glad I tried the biscuits before I tried chicken and dumplings 😬 Any suggestions, picture of what your biscuit would look like…please help, really want a healthy, good biscuit…I don’t care for the ones made with mozzarella cheese

    • Juanita says:

      I wish someone would reply and give some suggestions, I used your recipe to the tee, except I used Jarrow whey protien…I can’t afford to waste all this blanched almond flour 😕

      • Maria Emmerich says:

        I’m not sure what went wrong. I only use Jay Robb and some readers comment it worked great.

      • Jeannette B. says:

        Probably nobody is replying because they haven’t tried the same substitution. I just searched both protein powders, and the ingredients are a bit different. That could be the problem. Yours has soy in it. I hope you found a way to tweak it to make it work.

  • Lois says:

    where is the print it option,,,I don’t mind writing it all down but was hoping it’s right under my nose and I don’t see it.

  • Kerry says:

    Love you and your website! Learning lots and working on converting my kitchen so we can lose some weight and work on our gut problems.
    I tried to make biscuits with this mix today, and my bisquick recipe called for milk, eggs, and shortening. I was wondering about the shortening, but added my palm shortening anyway. The battery was very watery so I used my muffin tins to make them and they ended up more like wet popovers, which was ok. Is that normal? Was hoping for more of a biscuit. I know that everything will not be just like what we have been used to eating texture wise, and trying to teach my taste buds😉.
    I would love to learn how to bake Keto better and be a pro at it!

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