Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love These Keto Biscuits
- Ingredients & Substitutions
- How To Make Keto Biscuits
- Tips For The Best Keto Biscuits
- Variations For Low Carb Biscuits
- Storage Instructions
- Ways To Use Keto Biscuits
- More Easy Almond Flour Recipes
- Tools I Use For This Recipe
- Keto Biscuits (5 Ingredients!) Recipe card
- Recipe Reviews
These keto biscuits are special to me for several reasons. (Much less healthy) biscuits were one of the first baked goods I learned to make when I was twelve, and decades later, these buttery gluten-free low carb almond flour biscuits (with a paleo option, too) were one of the first keto recipes my oldest daughter helped me make in the kitchen. But let me be real for a second… the number ONE reason that this is one of my favorite almond flour recipes is that they are so darn simple, with only a few ingredients and super quick prep!
If you’re wondering what to make with almond flour, these are on regular rotation for keto meal prep at my house. Not only is this keto biscuit recipe deliciously buttery and satisfying, but having them on hand all week was so convenient! You can bring them to work, serve them with your favorite keto dinner, and incorporate them into snacks.
Why You’ll Love These Keto Biscuits
- Neutral, buttery flavor
- Delicate texture with the perfect crumb
- Versatile and customizable – see variations below
- Just 10 minutes prep time, ready in less than half an hour
- Only 173 calories and 2.5g net carbs each
- Good source of protein and fiber
- Surprisingly easy to make and goes with everything!
Before you jump in and make these keto biscuits, did you know that different brands of almond flour can have varying levels of moisture and are ground differently? This can have a big impact on your almond flour recipes.
This is why I created Wholesome Yum Super Fine Blanched Almond Flour, after years of keto baking. It’s the only brand I use now in my recipes using almond flour, because it creates the most consistent results.
Ingredients & Substitutions
This section explains how to choose the best ingredients for low carb biscuits, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
This recipe made 4 ingredient keto biscuits (plus salt) when it was first published, but I later added a fifth optional ingredient (sour cream) to improve the texture:
- Wholesome Yum Almond Flour – Of course, the main ingredient in this almond flour biscuit recipe is almond flour… which is why the type you choose makes the biggest difference in the end result. Many brands are too coarse, which will yield a gritty result. Wholesome Yum brand almond flour is the finest out there, for the best texture in your biscuits. Also, no you can’t swap out the almond flour for coconut flour (sorry!), as it would be way too dry.
- Baking powder – I like this gluten-free baking powder, but any kind will work.
- Sea salt – Balances out the flavors. The almond flour biscuits are not really salty.
- Eggs – Use large eggs, not extra large or jumbo.
- Butter – Adds richness and moisture, and of course, makes your keto biscuits buttery! If you want to make this into strictly paleo biscuits or need to be dairy-free, you can use ghee or coconut oil, respectively, instead of the butter.
- Sour cream – This is optional and you’ll want to skip it for the paleo version, but it improves the texture and makes them lighter. A decent dairy-free substitute would be very thick coconut cream.
How To Make Keto Biscuits
This section shows how to make almond flour biscuits, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Combine dry ingredients. In a large mixing bowl, whisk together almond flour, baking powder, and sea salt.
TIP: A whisk helps break up any lumps, without the work of sifting.
This is why I use a whisk instead of a spoon or spatula.
- Add wet ingredients. Add whisked eggs, melted butter, and sour cream. Stir well, until a uniform biscuit dough forms. It will be thinner than a regular dough, but thicker than a batter.
- Scoop. Place scoops the mixture onto a parchment paper lined baking sheet, then flatten gently with your hands. (You may need two pans, depending on their size.)
TIP: Use a cookie scoop!
A large cookie scoop like this one will make uniform-sized biscuits that will cook evenly.
- Bake. Place the keto biscuits in the oven, and bake until firm and golden.
Tips For The Best Keto Biscuits
Here are a few tips to get the best batch of keto low carb biscuits with almond flour possible:
- Use finely ground, blanched almond flour. I mentioned this above but can’t stress it enough! To get the best texture, you need to use the right almond flour. You’re not going to want to buy almond meal for this recipe, but instead get this finely ground, blanched almond flour.
- Mix well. Be sure your dough is completely uniform.
- Pack the dough into the cookie scoop. If you forget to pack that cookie scoop well, your dough will crumble as you release it onto the parchment paper.
- Give them room (doesn’t have to be much!). Unlike those made with wheat flour, keto biscuits with almond flour don’t spread or rise much. Because of that, an inch is totally enough space to leave between scoops of dough.
- The optional sour cream makes them lighter. You can omit the sour cream if you prefer denser low carb biscuits, but definitely include it if you like them more fluffy.
- Let them cool a little. You can definitely enjoy your keto friendly biscuits fresh out of the oven (the best!), but the texture improves if you let them cool a bit from hot to warm.
- Watch the cooking video for more tips. Watch the video on YouTube!
Variations For Low Carb Biscuits
- Add some rosemary and garlic to them for a nice savory roll to serve with a salad and filet mignon.
- Sprinkle parmesan and Italian seasoning into this keto biscuit recipe and serve them on the side with your keto chicken parmesan.
- Stir in some smoked paprika, cayenne pepper, and a bit of shredded cheddar cheese to your almond flour biscuits to make the perfect accompaniment to an low carb salad. (There is also a copycat version of Cheddar Bay biscuits here.)
- Make biscuits for a keto breakfast. Serve them with your morning coffee or along with some bacon, and top them with butter and drizzle a bit of low carb maple syrup. Soooo good! Or, spread some delicious sugar-free Nutella on your biscuit.
- Add gravy. Top them with a low carb sausage gravy for keto biscuits and gravy.
These are all savory versions, but I’ll bet you can go sweet, too.
Storage Instructions
- Store: You can make these keto biscuits ahead of time if you’d like. They’ll keep for 1-2 days on the counter, or up to 1 week in the fridge.
- Reheat: Warm them up in the oven or the microwave, right before serving. If you have time, slather them with a little butter before reheating, to prevent drying out.
- Freeze: Arrange the biscuits on a parchment paper lined baking sheet and freeze until solid. Then transfer to an airtight container or zip lock bag, and store in the freezer for up to 6 months. Thaw on the counter before enjoying.
Ways To Use Keto Biscuits
I actually have two ways of making these keto biscuits: either biscuits as shown, or a larger, flatter version for bread rounds. The ingredients and method are the same both ways.
TIP: You may need to reduce the baking time by a couple of minutes for the flatter ones.
Since they are not as thick, they cook a little faster.
The biscuit shape is perfect to have as a side with:
- Soups – Try the biscuits alongside keto chili, low carb chicken soup, or for topping keto French onion soup. They really go with just about all low carb soup recipes!
- Salads – Turn almost any salad into a complete meal by adding this keto biscuit recipe! My favorites are taco salad, cucumber tomato avocado salad, and cobb salad.
- Main Dishes – They go with anything, but I particularly love these with main meals that have a sauce to soak up, such as Big Mac casserole, garlic butter seared scallops, saucy keto salisbury steak, or creamy lemon parmesan chicken.
Alternatively, you can make the larger, flatter version of these almond flour biscuits to use as a bun for a juicy burger or in place of low carb bread for any sandwich. They are also great for my keto breakfast sandwich recipe, if you want to swap the pancake layers with biscuits.
More Easy Almond Flour Recipes
If you like these keto biscuits with almond flour, you’ll love these other low carb almond flour recipes:
Tools I Use For This Recipe
- Baking Sheet – This one is the perfect size to fit a batch of twelve keto biscuits… and dozens of other almond flour recipes.
- Large Cookie Scoop – The best way to get uniform biscuits.
Keto Biscuits (5 Ingredients!)
You'll love these easy, buttery low carb keto biscuits! This almond flour biscuits recipe has just 5 simple ingredients and 2.5g net carbs.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
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Mix dry almond flour, baking powder, and sea salt together in a large bowl. Stir in whisked egg, melted butter, and sour cream, if using (optional).
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Scoop tablespoonfuls of the dough onto the lined baking sheet (a cookie scoop is the fastest way). Form into rounded biscuit shapes (flatten slightly with your fingers).
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Bake for about 15 minutes, until firm and golden. Cool on the baking sheet.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
894 Comments
Lisa
1I’ve been making these from the first cookbook. Yesterday I used the site which mentioned the optional sour cream. What a game changer! Not only moister, but fluffier and more of a biscuit texture.
Rebecca
1Has anyone omitted the salt? My husband did not like the chunks of sea salt in the biscuit.
Wholesome Yum D
0Hi Rebecca, You could omit or use finely ground salt.
K K.
0Rebecca. I did accidentally once and they were a tad bland. I use a fine sea salt not the chunky one as likewise we do not care for a “bite of salt”. Fine salt works well. Hope this helps.
Greg
1Just started with the almond flour. Getting used to it. But is better than wheat flour. I made 6 big biscuits with this recipe. Cooking time was 24 min in my oven. They came out just fine. I like the buttery flavor.
Allison Kauffman
1I make biscuits and gravy with these and my husband eats them in the morning with jelly. They are wonderful!!
Tor
0I love love love this recipe!! I had to review it since this is like my 20th time using it!!! Simple and so delicious! I do substitute the eggs w/egg whites and butter with plant based butter and it’s still super delicious!!! Thank you for this!!!
GMS
0Made these biscuits for Easter holiday. They were eaten faster than the meal ☺. We will use these biscuits often. They were moist and melt in your mouth with butter! Was great for diabetics in the family because it didn’t spike the sugar levels.
Laura DeHaven
0Love this recipe! I make it weekly as a treat so I have a little bread for breakfast. I am avoiding dairy so I sub coconut oil and goat’s milk yogurt for the butter and sour cream, and these are moist and delicious. I either bake as directed, or I’ve started loading them into my silicone muffin tray which makes them extra cute as well 🙂 This is a go-to Wholesome Yum recipe for me.
Betsy
0I LOVE this recipe. Have made them twice now and the whole family enjoys them! Could you make these into a lemon scone type? Or just add lemon juice/zest, some vanilla and a little sweetener?
Wholesome Yum D
0Hi Betsy, I have not tried that with this recipe, but I do have a keto scone recipe that could be modified.
K K.
0Thank you so much for this recipe. I really like the way they turn out. It’s such a versatile recipe too in that I sometimes add (not all at the same time, and amount are different, to my family’s liking)
Seasonings, fresh/mostly dried herbs, seeds, nuts, cheeses, on occasion I need more fiber so will add psyllium husk powder, flaxseed meal/flour or a protein powder with a touch of buttermilk or a keto milk for consistency. But I’ll say 98% of the time I stick with your recipe, Maya. Thanks again.
David Lyness
0How can I ensure the biscuits come out more crispy?
Wholesome Yum D
0Hi David, Maybe a longer bake time but I have not tested that.
Dru
0Quite nice, golden and flaky. Made as topping for chicken pot pie.
Val
0I absolutely love this recipe! I had to go gluten and grain free 4 months ago. This recipe has saved me to still be able to enjoy a biscuit, that’s not going to cause digestive issues. In fact because of the almond flour it’s been really helpful for my digestive tract. The only thing I don’t put in is the optional ingredient, the last ingredients because I’m also dairy-free. I just have to tell you I love them and I make them on a regular basis. I am so grateful for this recipe🙏🙂
Colleen
0Easy and hits the keto spot!
Danielle
0These have amazing flavor and they are moist.
My only issue (both times I made them) is that they crumble apart but yet they aren’t dry.
Second time I baked them 5 extra mins bur same result.
Any suggestions appreciated. They are so good, just wish they’d stay together for an egg Sammie. 😃
Wholesome Yum D
0Hi Danille, These baskets have a delicate texture, I suggest my English Muffin recipe for an egg sandwich.
jeanbw
0I haven’t tried it yet but will shop for the almond flour and sour cream tomorrow. I can hardly wait. Am doing keto and long for a biscuit at times. (Like now!)
Loretta
0I love your recipes, however after buying your cookbooks, I’ve been diagnosed with chronic kidney disease. Therefore I can’t eat almond flour. I need substitutes like sunflower or pumpkin flour, or other alternatives. I was really enjoying your biscuits. Mine turned out great snd were a breakfast staple.
Jeremiah
0This is really great for my epilepsy my dad loves normal biscuits and so do I and this was just great!
Toni
0Loved these, I used Greek yogurt instead of sour cream, and fluffed the egg whites then added garlic and onion powder. Combined everything including yolks and they came out so fluffy and flavorful. These will be the only biscuits I will ever make, thank you.
sojan1942
0What method do you use to measure the flour . I like to know how many grams.
Wholesome Yum D
0Hi, You can change the recipe card from US customary to metric to get the ingredients in grams.
Carol
0I wasn’t sure if we would like these because I’ve made many recipes with almond flour, and they usually come out very dry with no taste. I was pleasantly surprised because these were delicious and not dry at all. We drizzled some keto honey on top. My husband loved them, too. I will definitely make these again!
Gina
0My daughter thinks they’re too eggy, but she doesn’t like eggs. (I followed the exact recipe and loved them, they weren’t “eggy” to me.) Any suggestions? Flax eggs or maybe just the whites? I’ve never used flax eggs in a recipe so I don’t know how they react. And since I wasn’t getting the egg taste, I’m just thinking of how to please a picky kid. Lol I’ll definitely make these again though as is because they’re very good and one is plenty filling.
Wholesome Yum D
0Hi Gina, You could potentially use a flax egg but I have never tested the recipe that way so I cannot guarantee the results.
Tracy
0Best recipe for daily biscuits while on Keto. Great with breakfast or chili or soups!
Jennifer
0What would you suggest using instead of almond flour? My husband has a nut allergy.
Wholesome Yum D
0Hi Jennifer, Maybe you could be more interested in my keto dinner roll recipe.
Angie
0These turned out great! Buttery & yummy. I did use the sour cream, and added different spices each time – made 1/2 recipe the first time, and full recipe later! Only made 10 larger biscuits with full recipe Still good left out on the counter three days later. Thank you for the recipe!
Rebecca
0Question – I rarely have sour cream on hand but I usually have heavy cream. Can I use heavy cream in place of the sour cream? If so, should I use less since it is more liquid than Sour cream?
Maya | Wholesome Yum
0Hi Rebecca, That would probably work but I haven’t tried it to confirm. Let me know how it goes if you try it!
Joanne
0These biscuits are so good! Thank you!
Scott
0I didn’t follow the recipe exactly, but still ended up with a tasty, buttery, biscuit. I substituted the sour cream with heavy whipping cream, and added it until I thought the dough consistency was right. Strictly a judgment call. Into the oven for 15 mins, brushed on some white cream and back in for 5 more minutes. Nice crunch on the top and bottom, with a soft center. I think the only other thing I’d change is to use 3 instead of 2 eggs so they aren’t as crumbly. They’re really, really good.
Suzann
0This is the 1st biscuit recipe I have found that works for us. My husband and I are carb addicts. While we’ve successfully lost weight, many times, we fall off the wagon. We’re both committed to clean eating and we look forward to trying your other recipes. THANK YOU !!!!!!!
Ian
0fyi – 15 minutes at 175C in air fryer works well
Vince
0I really like these biscuits, great with a dab of jam. They would probably make a great base for scones. I might try adding allulose and almond extract next time.
Colleen
0I’m delighted to have found and tried this recipe. I made a dozen fairly large biscuits. Later this week I’ll be making more – they are that good. Thank you for this recipe.
Lilo Bucher
0Thank you for this recipe. The biscuits came out perfect. I cannot have bread and these are an acceptable substitute. Everybody loved it.
Pam
0Excellent recipe. I have been splitting the flour half and half with coconut flour, and using a tsp of xanthan gum to aid the binding. Yogurt work also in place of soured cream I feel. I roll out the dough using a piece of baking paper below the roller, and then a cookie-cutter to get repeatable results. All of this is based upon the excellent recipe, and it’s probably the biggest treat that keeps me on the keto diet!
Lynda Gail
0I cannot use normal flours nor eggs so this was great with the adjustment! I substituted a ripe smashed banana for the eggs and it was delicious! Can also use applesauce for a substitute if no banana. My first time, but not my last!
Hala
0It made 19 small biscuits. I added lemon zest and lemon juice. After baking a broiled to get a golden color. They are delicious and very simple and easy to make.
Ellice
0Absolutely delicious! I used coconut cream instead of the sour cream. I love the light and fluffy texture of these. Will definitely make these again. Thank you!
C Knapp
0Very good!
Pam Saunders
0A lovely recipe, which I adjusted by splitting the flour half and half almond/coconut, and adding yogurt instead of sour cream, and I added a little stevia to create some sweet balance. It ended up still a savoury biscuit; lovely, bouncy, going very well with butter and salad. Thank you Maya
Linda
0Love it!! Making another batch now!!!!!
Kerry
0Another fantastic recipe! I made these to serve alongside soup and salad and they were a big hit with both me and my husband. I put the extras in the freezer for our next soup and salad night. Gotta love Maya’s yummy recipes! : )
Bonnie monks
0I had a question. Right now I’m not eating any yolk in the eggs. What is that gonna do the recipe? Do I need to improvise with something else. Thanks for your help I appreciate it❣️
Wholesome Yum D
0Hi Bonnie, You will need to use the egg yolk in this recipe.
Lisa
0I got distracted while looking up your almond flour bread recipe and read about you making biscuits so I just made them they are the bomb thank you so much ❤️❤️❤️
Douglas
0So delicious! Very easy to follow the recipe and these taste like regular biscuits.
Irene
0So sorry, I went back to watch your video and discovered you had already covered what seasonings we could add. Also, thank you for the information about how long to freeze the biscuits and how long to store them in the fridge. Great info! I plan to make these with Christmas dinner.
Kerry
0Made this tonight and they’re delicious! I baked them on my silicone mat that has 12 helpful circles of 3 various sizes. I made the smallest circle and it made 20 delicious biscuits. The first dozen was “as is” and the second pan I added a handful of grated fiesta cheese. Yum!! Thanks for another great recipe, Maya! : )
Lynn
0Made this for the first time and it is very good. I can’t eat sour cream so I used softened cream cheese instead. Will definitely make again.
Lori
0My husband is pre diabetic and I do GF so it looks good. My only tiny complaint is the gaps in the recipe- blank screen space between steps(?!!) I take a screenshot and email recipes to myself and that made it really clunky. Petty I know butvoh well.
Wholesome Yum D
0Hi Lori, It sounds like your webpage is not loading because those blank spaces are pictures or videos. Also, there is a print button at the top of the recipe card so you can print the recipe out.
Geannie
0Oh my goodness this made my morning this morning. And it absolutely benefits from your almond flour. I’m low carb rather than keto, so sometimes I can get away with an almond flour with more fat removed, but in this case, it made them dry. So I rushed off a quick Amazon order to get the WY Almond flour asap. 100% better. These were buttery, tasty, and perfectly biscuit-y. A small amount (tsp) of Good Good jelly added about a carb, and was well worth it.
Julie JOY
0THESE. WERE. GREAT! Nice texture and flavor. While they couldn’t be sliced open for butter, nothing stopped me from adding butter to the top. Delicious! This is a keeper.
Debby
0Served these at my last 2 dinner parties! They were a hit with everyone! So easy and yummy! Thank you Maya!