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Who else does meal prep on Sundays? I can’t be the only one! And, low carb almond flour biscuits make a regular appearance in my prep.
More of you are looking at recipes here at Wholesome Yum on Sunday than any other day of the week. Clearly, many of you were crazy busy in the kitchen yesterday.
I have to say I totally agree with you – Sunday is the best day to cook for the week ahead. Since these paleo biscuits with almond flour have been in my weekly rotation for the past month, I couldn’t wait any longer to share them!
Sunday meal prep has become a comforting routine for me.
My family doesn’t usually have concrete plans in the morning that day, so I ask my daughter if she wants to cook with me. She squeals in delight every time! She loves sitting on the kitchen counter as I do my cooking. I let her turn over measuring cups into a bowl or stir using a big spoon. Cooking is so sweet with your kids!
As cliche as it sounds, it feels like she’s growing up too fast. The time we spend together in the kitchen is just priceless. It feels like moments frozen in time.
Plus, weekdays get so busy for many of us. Having some aspects of meals ready to go in advance is a huge time saver and makes for easy weeknight meals that are still healthy.
After I made these almond flour biscuits for the first time, I wished I’d done it sooner. Not only were they deliciously buttery and satisfying, but having them on hand all week was so convenient!
I brought them to work, served them with dinner, and even incorporated them into snacks. What would you use them for this week?
One of the Most Versatile Almond Flour Recipes
Almond flour biscuits are surprisingly easy to make. And this particular recipe is super versatile!
These keto biscuits come together with only 5 ingredients that you most likely already have on hand. Plus you can make them in less than half an hour and have them ready to eat with your next meal!
All you need to make these low carb biscuits with almond flour is:
(The amounts to use are on the recipe card below, but don’t miss my tips in the post first!)
If you want to make this into strictly paleo biscuits or need to be dairy-free, you can use coconut oil or ghee instead of the butter. You can’t swap out the almond flour for coconut flour, though, as it would be way too dry.
Variations for Low Carb Biscuits with Almond Flour
If you think of these paleo biscuits as a starting point, the sky is the limit. Really, you can get super creative with adding spices to the batter before baking.
Here are a few ideas:
- Add some rosemary and garlic to them for a nice savory roll to serve with a salad and filet mignon. Mmm.
- Add a sprinkle of parmesan and some Italian seasoning to this low carb biscuit recipe and serve them on the side with your keto chicken parmesan.
- Add in some smoked paprika, cayenne pepper, and maybe a little bit of shredded cheddar to your almond flour biscuits to make the perfect accompaniment to an low carb salad.
- Want paleo biscuits for breakfast with your morning coffee? Top them with butter and drizzle a bit of low carb maple syrup on top. Soooo good!
These are all savory versions, but I’ll bet you can go sweet, too!
How To Make Almond Flour Biscuits
These almond flour biscuits are super easy to make. All you do is combine your dry ingredients and then add in your beaten egg and melted butter, stirring to mix well. That’s it!
Then, scoop the dough onto a parchment paper lined baking sheet. Pro tip: Use a large cookie scoop like this one for uniformly sized biscuits that will cook evenly.
So, so easy! It’s one of the reasons I keep making these low carb biscuits with almond flour again and again. The hardest part of the entire recipe is deciding if you want to make them plain or add some spices to them.
Well, that and waiting the 15 minutes for them to finish baking (there’s that patience part of the recipe coming in again!).
Tips For How To Make 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
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 a finely ground, blanched almond flour.
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. And then you’ll have crumbs instead of a perfect batch of savory paleo biscuits.
Give them room (doesn’t have to be much!)
Unlike those made with wheat flour, low carb 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.
Ways To Use Low Carb Biscuits With Almond Flour
I actually have two ways of making these paleo almond flour biscuits. The ingredients and method are the same both ways, but I make them in two different shapes – biscuits as shown, and also a larger, flatter version.
The biscuit shape is perfect to have as a side with soup, salad, or any entree or side dish.
Or you can use the larger, flatter version of these almond flour biscuits as a bun or low carb bread. Just because you’re eating well doesn’t mean you have to give up burgers on buns or sandwiches on bread!
This gluten-free biscuit recipe is fabulous to use for buns when you get to craving a BLT or thick, juicy burger.
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.
How To Store Paleo Biscuits
You can make these low carb biscuits with almond flour ahead of time, if you’d like. They’ll keep for a few days on the counter, or up to a week in the fridge.
You can even make a bulk batch and freeze them if you’d like. Just take them out to thaw and reheat for use. You can warm them up in the microwave or oven right before serving.
The only question is, what are you going to use these paleo biscuits with first? A burger? A roll on the side of your favorite low carb soup? Or perhaps to make a breakfast sandwich?
Tools To Make Keto Almond Flour Biscuits:
Click the links below to see the items used to make this recipe.
- Large Mixing Bowl – This bowl set includes bowls of all different sizes. Use the large one for mixing your ingredients.
- Cookie Scoop – Using a cookie scoop is an easy way to form your biscuits.
- Large Baking Sheet – This baking sheet will work great for making these delicious keto biscuits.
Low Carb Paleo Almond Flour Biscuits Recipe (Gluten-free):
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RECIPE CARD
Low Carb Paleo Almond Flour Biscuits Recipe (Gluten-free) - 4 Ingredients
This paleo almond flour biscuits recipe needs just 4 common ingredients & 10 minutes prep. These buttery delicious low carb biscuits will become your favorite!
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
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Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
- Mix dry ingredients together in a large bowl. Stir in wet ingredients.
- 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).
Bake for about 15 minutes, until firm and golden. Cool on the baking sheet.
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Recipe Notes
Serving size: 1 biscuit
Video Showing How To Make Paleo Almond Flour Biscuits:
Don't miss the VIDEO above - it's the easiest way to learn how to make Paleo Almond Flour Biscuits!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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616 Comments
Chook
AMAZING! I used a Chia Egg and it was perfect. I topped some with greek yogurt and fresh organic berries for a healthy short cake. For the others I put vegan cheese and sausage in between for a hearty breakfast. These will become a staple!
Erin
This has become a staple in our house -quick, easy and delicious. So happy to have found this as my son cannot have grains making “bread” products a challange.
JACKI L FISHER
Lovely surprise! Delicious! Easy to make.
Thank you for sharing all your recipes. They have made managing my Type 1 diabetes much easier.
Tausha Lunsford
Hi I just got your recipe and will be trying it in a couple days. I just started a somewhat keto lifestyle way of eating although.I do eat fruit and I have loved to learn how to make keto friendly recipes I started last friday and since then I have lost 6 pounds. For me this isnt a diet but a lifestyle change. I dont eat any Processed food any longer or sweets or bread or pasta other than what I can make that is keto friendly
Jill
Really like your recipes but the ads are so over the top – hard to navigate and very irritating. I quickly rush through your hard work and get to the recipe because of this- sorry 🙁
Wholesome Yum M
Hi Jill, Thanks for your feedback. I am working on an ad-free version of the site, but it’s not quite ready yet. If you are interested you can sign up for the waitlist here and I will let you know when it’s ready for launch. Ad-Free Waitlist for Wholesome Yum Website.
Gail
Awesome recipe. I use everything but the bagel seasoning from Trader Joe’s and add rosemary. Thanks for the recipe.
Leticia
Thank you for sharing this recipe. I was worried because I used Aldi’s almond flour and I didn’t have baking powder. I used sour cream, and I used plant based butter spread. Just to have as little lactose as possible. No salt, just a pinch of garlic salt. And SUCCESSFULLY they are great!!! Love the texture, flavor and consistency. Thanks
Beatriz
The texture is perfect and it looks great, but sadly I didn’t know I couldn’t use baking soda instead of baking powder, found out after it was done and tasted very weird. Don’t make the same mistake I did!!
Shari
Wow! I love your website and I have made many of your recipes and they never disappoint. But this is a game changer! So easy and delicious. Even my carb loving son liked them. I sybarites buttermilk for one of the eggs and added some cheddar cheese. Delicious
Missy Michaels
These were so quick to prepare and they are delicious, I have been missing bread after going mostly gluten free in 2017 due to health challenges. I love these biscuits and I always have these ingredients on hand so I will be baking these again and again. I used the coconut oil substitute that you included instead of butter. My son loves them too!
Katie
These biscuits are pretty delicious. Mine turned out quite crumbly, so I wouldn’t recommend forming sandwiches. FYI!
Cathy Urquhart
Absolutely delicious. I’m in quarantine at home and took a look in my pantry to see what I had a what could I make with it. Almond flour is what I typed into Google and your recipe showed up. I just made these and ate the first one hot with melted butter. OMG they are good. They will be the perfect accompaniment to the homemade chicken soup I just made. Thank you for a simple and delicious recipe.
J L Mitch
I’ve been baking these biscuits since I found this recipe a year ago; my husband loves them just as much as a buttermilk biscuit from scratch. I get 6 large biscuits out of the mix; they are best fresh though.
Kitt
Hi, I have made this in the past and love this recipe, but now I am doing keto and my gluten free flour (bobs red mill 1 to 1) has a LOT of carbs. Is it possible to use ALL almond flour and no gluten free flour to minimize the carbs? If I use my GF flour I think the nutrition info on my batch would be more than 2 net carbs.
Wholesome Yum M
Hi Kitt, This recipe doesn’t call for any Gluten Free flour blends, it is all almond flour. I hope you decide to give them a try!
Kitt
Haha omg, I glanced real quick at the ingredient list and saw the gluten free baking powder and read it as gf flour! Ok wonderful! Yes, I have given these a try a few times- my boyfriend and I love them! I am vegan so instead of egg I use flax eggs, and it still turns out great! And I use melted Miyokos vegan butter. I’ll have to try with coconut oil sometime 🙂 Thank you!
Benita Stoney
You say use ghee for a dairy free version. Ghee is clarified butter.
Wholesome Yum M
Hi Benita, If you cannot consume any dairy (and not simply following a paleo lifestyle) use coconut oil for a completely dairy-free version of these biscuits. I hope this helps.
April
Ghee is considered non-dairy because all of the milk solids have been removed. It is not vegan though.
Dani
Hi! Excited to try this. Could i substitute the sea salt for pink himalayan salt, if so what measurement do you suggest?
Dani
Tried the recipe… it’s a keeper! Biscuits were perfect for morning breakfast. Did swap out the sea salt for just a pinch of himalayan salt. Thank you!
Wholesome Yum M
Hi Dani, Yes these are interchangeable in the same amounts.
Alexandra
I tried to make these biscuits big enough to put turkey sausage in the middle and this recipe only made 5 biscuits and they are still kinda small. Plus they are a little too crumbly when I cut them in half.
Wholesome Yum M
Hi Alexandra, Sorry these were too crumbly for sandwiches. I made them smaller and got 12 biscuits from the dough, so I didn’t experiment with making sandwiches with them. If you are looking to create a breakfast sandwich, try making chaffles. They are quite sturdy and hold things like breakfast sausage quite well.
Jen
Amazing recipe!! I added a little bit of sour cream to the mixture and it turned out great!
Brandie
Mine were a bit dry and I made try adding sour cream to moisten them up a bit! Thanks for the idea! I am southern and it is going to take some time for me to adjust from our buttermilk biscuits to these but I am going to try my best!
Meg
Made these today, turned out great. Very nice, light texture. Just barely too salty for my taste. Used the ghee version. Added some lavender to the batter and served with homemade sugar-free lemon lime curd. Thanks so much!
Cheryl
I have been craving biscuits lately and these were perfect. I will be making these again! Thanks!
Oksana
So Good!!!! I just made these delicious biscuits!!!! Thank you so much for this recipe!!!
Sandy
I made them they made up a good texture but it tastes just like eating a handful of almonds. It’s just gonna take some getting used to. But the recipe did turn out good just as it was supposed too. Thank you for sharing.
Maya | Wholesome Yum
Hi Sandy, Feel free to add seasonings if the almond flour is too prominent for you. Or you can try my keto cheddar bay biscuits that have more seasonings/additional flavors already added as part of the recipe.
Sandy
Thanks for the great recipe! I think the biscuits should be called “5 ingredient biscuits, not 4.” They have 5 ingredients, right? Ingredients include flour, BP, salt, eggs, and butter.
Wholesome Yum M
Hi Sandy, I’m glad you loved the biscuits! I don’t normally count ingredients like salt, pepper, or water in recipes. They are generally things everyone has on hand.
Amy
Yum! Thank you for the gf, easy to follow biscuit recipe. I used melted crisco instead of butter. I scooped the dough with a round wooden spoon and slid it off with a rubber spatula and put on an un-greased cookie sheet. Came out beautiful. Good taste; probably better suited to eat with honey, jam, or peanut butter than say sausage gravy (now I also need a good, but easy rice flour biscuit recipe that isn’t crumbly!)
Andy
I’m new to keto baking (and baking in general) and this was a very simple recipe to follow. I added chocolate chips and the biscuits came out well in terms of shape and texture but quite bitter, I will use some stevia next time, I guess it’s just a case of tweaking for personal taste, thanks.
Jackie
Don’t know why I can’t leave any stars – I rate this a definite 5. Made this recipe (doubled it) for the first time today and it was fabulous. I collect the rendered fat from bacon to use in cooking and I used it in this recipe. Next time I will cut down on the salt if I do it again. This is a great quick breakfast option for me with a spoonful of chocolate peanut butter on top – yum!
Maya | Wholesome Yum
Thank you so much, Jackie! Sorry about the glitch with the ratings today, that’s fixed now. I marked it per your request, only because you stated what you wanted to rate. 🙂 I’m so glad you liked these. I agree that cutting the salt is a good idea if you’re using bacon grease, since that already has salt added.
Sharen Harris
Jus AWESOME!!!
Marta
So simple to make!! I used a teflon muffin pan for 12, it was perfect and very delicious. I added garlic powder, shredded reggianito cheese and rosemary….so good!!
Andre
Just made these. Added a 1/2 tsp Erythritol to the batter. Turned out great. Even made larger ones to turn into bacon and egg breakfast sandwiches. Thanks for the simple recipe.
josephine higgins
Hello are there other measurments available? cups mean nothing outside America. is it a tea cup? ingredients are usually measured by weight as in grams. Liquids are measured in ML. I have no clue what a cup is.
Wholesome Yum M
Hi Josephine, Please switch the recipe to ‘Metric.’ The option between ‘US customary’ and ‘Metric’ is right above the recipe.
Lanee
Mine taste like baking soda and salt. All went Into the garbage.
Wholesome Yum M
Hi Lanee, I’m sorry these didn’t turn out as expected. Please don’t use baking soda in this recipe. It will make your biscuits very bitter.
Laneé
The recipe calls for baking soda? So if I’m not to use it why do you have it in there?
Wholesome Yum M
Hi Lanee, The recipe calls for baking powder. There is a difference between baking soda and baking powder, they are not interchangeable.
LWS
I would like to add a little bit of coconut sugar or stevia for baking to lightly sweeten and add some matcha powder for flavor. Any suggestions on quantity/measurements and other thoughts? TY!
Wholesome Yum M
Hi LWS, It sounds like you are possibly looking for more of a scone recipe? I have a great Blueberry Scone recipe here. If you prefer you can omit the berries and add matcha powder, although, I am not sure how much you would need. I’m sure the amount would vary depending on the quality of the matcha powder you are using. Best wishes!
Shiraz Peer
These came out rock hard and tasteless 🙁
Wholesome Yum M
Hi Shiraz, I’m sorry these didn’t turn out as expected. They should definitely not be rock hard, as they are quite tender normally. Did you get the same number of biscuits as I did? This recipe should make a dozen. Perhaps they were overbaked if the number of biscuits changed.
Alpana
This is an amazing recipe! I’ve made this for my family quite a few times and they always ask for more! I’ve also sent this recipe to friends and they also agree. My new go-to!
Ally
Looks great! Would I be able to substitute the butter for melted coconut oil?
Wholesome Yum M
Hi Ally, Yes! Butter will work just fine.
Julia
I have made this recipe many times, it never fails! So easy, so yummy, so satisfying! Thank you for your wonderful recipes!
Antonetta
I followed your recipe but it was a disaster. The dough was very crumbly. I thought I would bake a small piece and when I bit into it it fell apart.
Wholesome Yum M
Hi Antonetta, I’m sorry this recipe didn’t turn out as expected. Did you happen to watch the video in the recipe card? It should help give a visual of what the dough should look like before scooping and placing on the baking sheet.
Melissa
I used the ingredients measurements for 12 biscuits. It did not mix up like in the video – still dry with just some partially dry balls where the eggs and butter stuck to some of the flour. Added one more egg and the rest of the stick of butter and still the same. I am really ticked off because that is 2 cups almond flour gone to waste. I think the 2 cups of almond flour is incorrect or something is off in the measurements. I don’t understand how these reviews are so glowing. I double and triple check my measurements. Not sure what went wrong. Not happy and probably won’t try any more recipes here. Honestly, biscuits should have milk or some sort of milk. When all you add is butter, it’s almost more like a pie crust.
Wholesome Yum M
Hi Melissa, I’m sorry these biscuits did not turn out as expected. Did you melt the butter before adding it to the flour mixture? The only reason I can think that the dough would be dry is if the butter was worked in as a solid.
Carrie
I was thinking that sometimes people scoop the almond flour in the bag and it gets packed too much that way therefore it will have more than the cup measured. It should be lightly scooped into a dry measure cup with a spoon. Or maybe using the wrong kind of almond flour?
Amanda D
These are Amazing!! Thank you so much for this recipe! They taste like Cracker Barrel’s cornbread muffins except not sweet ( which I prefer) Love love love!!!! I ate two as soon as they were done and had to refrain from eating a third! Contemplated freezing some of them so they wouldn’t go bad, but decided they probably would be gone before that happened. Definitely a keeper!!
I added 2 teaspoons nutritional yeast and pulsed dry ingredients in food processor a couple of times to eliminate lumps as I usually store my almond flour in the freezer.
Make sure if you are using salted butter to reduce your measured salt by half..S
lou
I imagined this would actually work as a hamburger bun. No. But it would work as a biscuit with butter and jam or fruit and some confectioner’s sugar. Not sure I will try it now for anything else. Although the baking powder was new and not past sell by date, it did almost nothing to raise the biscuits. These just don’t get much bigger than the uncooked dough on the sheet.
Maybe I was expecting too much. Almond flour is just not as versatile as wheat flour.
Michele
I Just made these, on parchment paper on a tray on a flat grill, to go with some grilled chicken thighs. Everybody raved. We topped with cheese after, but next time I will sprinkle some in the batter before I bake. It’s a keeper! Thank you 🙂
Amy
Absolutely delicious! Thank you for sharing! 😀
Erin K
Super easy & delish!!
Kerry
Just made these tonight and they are delicious. The whole family loved them. Thank you so much for sharing the recipe!
Pam Erselius
Thank you for sharing this recipe; I’ve been looking for something like this to eat as a scone.
How long do they keep? How wide in inches should the scooped balls be? I don’t have a large scoop.
What size should the large flattened circle be? Maybe you could bake one to tell us how long to bake that.
Thank you so much for your help. Have a nice day.
Wholesome Yum M
Hi Pam, You don’t need a large scoop, just a tablespoon! Flatten each biscuit lightly to a small puck shape. Don’t over flatten, they will be roughly 1 1/2 inches in diameter. Best wishes!
Angela
Hi there! I am a Keto-Girl but am also allergic to EGGS…( DUN DUN DUUUUUN) I know! It sucks, but I want to make your bisquits along side a Keto Country gravy recipe…any advice on substituting the 2 large eggs?? Thanks a ton, and can’t wait to try!
Wholesome Yum M
Hi Angela, You can make this recipe with a couple of flax eggs or vegan eggs. I hope you enjoy!
Jessica
I just want to apologize for all the rude comments people left. Absolutely terrible.
Thank you for sharing this recipe! I’ve read through comments and suggestions & I look forward to having them w/ our Easter dinner.
Maya | Wholesome Yum
Thank you so much, Jessica! Appreciate your support. Hope you love the recipe – come back and leave a rating if you get the chance after you try it.
Vicki L
These were bomb, thanks so much for sharing!
Tonya Smith
I made the biscuits yesterday. I like them. Today I took a few of the biscuits and used them as my crumbs in my salmon patties, adding egg to adhere, chopped onion and normal seasoning. They turned out very nice! I’m going to try meatloaf/meatballs with them. I’m sure it will work.
Christine Cole
I have been experimenting with almond flour I make from the meal I get when I make my own organic almond milk. I take the meal, dry it under a heat lamp, grind it fine in my spice grinder, and use it in baking. Using this biscuit recipe, the biscuits were way too dry. I am wondering why you melt the butter when traditionally the butter is supposed to be as cold as possible and cut into the dry ingredients for a tender, moist biscuit. Any other thoughts?
Maya | Wholesome Yum
Hi Christine, The issue is the almond meal you are using. This recipe calls for finely ground blanched almond flour, and the result won’t be the same using leftover meal from almond milk. Sorry.
Susan Heller
The recipe doesn’t say how many biscuits to make but basket of biscuits shows 6. So is this recipe for 6 biscuits?
Wholesome Yum M
Hi Susan, This recipe makes 12 biscuits. Enjoy!
Cecile
Great recipe! I was looking for a way to satisfy my hubby’s bread craving with less carbs. I only have a cookie scoop, so my biscuits are smaller; I baked them on a parchment lined pizza stone instead of a metal sheet pan. I’ll definitely use this recipe again. I imagine adding some shredded cheddar in the near future… yum!
jrh0
These are great! I found this recipe when I couldn’t figure out what to do with my year-old almond flour. I used olive oil for half the fat, and added rosemary and garlic powder. The biscuits have the same cohesiveness as wheat flour biscuits, and taste a whole lot better. I’ll need to buy more almond flour now!
Cindy
Simple to make, tastes great. Makes a great replacement for cornbread. Add a little butter and honey and it tastes just like cornbread!
Lynn
Theses are very good! I don’t see how many tablespoons form one biscuit, all I could find was to scoop tablespoons (plural).
Also, I assume you store in an air tight container in fridge. How long do they last?
I added cheddar cheese, delicious!
Wholesome Yum M
Hi Lynn, You can use a cookie scoop to portion these biscuits or divide the dough into 12 equal portions, whichever works best for you. These biscuits can actually sit out at room temperature for a few days, or a week in the fridge. These biscuits also freeze nicely for a longer-term storage option. Enjoy!
Noneya
Why do you say “4 ingredients” when it’s clearly 5 ingredients?
Wholesome Yum M
Hi Noneya, I don’t count ingredients like salt, pepper, water, etc. Enjoy!
Christine Hawrylczak
This is just what I have been craving since I was put on a gluten-free, dairy-free, yeast-free, soy-free, sugar-free diet. I’m a big snacked/grazer and discovered you can only eat so many nuts as a snack before they are no longer appealing. I’ve has the recipe sitting in my ‘to try’ binder for a month. I wish I had tried it sooner. Not only is it just the right texture and taste, but so easy to make that I had to check 3 times because I thought I was doing it wrong. This will definitely be my go to snack.
Thank you!
Michaela Dodson
I have made these several times and have never been disappointed! I feel like I am cheating every time I eat them! Soooooo good!!
Clare Bainbridge
Hi just a heads up from the UK. ‘Biscuit’ in UK English means a cookie,usually a hard crispy cookie. This is why some comments may be that they are not a ‘biscuit’. It may be a good idea to add ‘Scone like’ somewhere in the description for your UK friends.. I made them and they were awful, way too salty yet I only used half the amount of salt suggested and yes it was sea salt flakes. However, my baking powder was just a week from going out of date, so I will try them again as they smelt divine while cooking, but had a horrible metalic after taste.
Maya | Wholesome Yum
Hi Clare, Thanks for sharing that info for our UK readers! The saltiness issue might be because you used sea salt flakes – mine was finely ground, similar to a regular salt. But of course it’s a matter of taste. This is meant to be a savory biscuit to eat with soup or salad, so wouldn’t be sweet and would taste too salty if you were expecting sweet. There should be no metallic aftertaste, but that can happen if your baking powder has aluminum in it (check if it says aluminum-free). I assume you didn’t use baking soda, but mentioning just in case, as it’s a common swap people make by accident that causes a terrible aftertaste as well. Hope you get the chance to try them again!
Tammy
Hi Maya, I need your help. I am new to baking with almond flour and have only made your choc mug cake and mug bread and loved them. I opened a new bag of almond flour to make these biscuits and once cooked I found a hard ‘thread’ for lack of a better term, in the middle upon breaking 2 of them open to test doneness. The ‘thread’ was hard enough to stay intact and in place on one side of biscuit and pull cleanly from the other side if that makes any sense. I don’t know if this is normal in oven baking with this flour or if something is wrong with my new batch as the other recipes were wetter and done in microwave so no chance to see such a phenomenon. Hoping you can understand and advise as I’d hate to throw up an whole bag of flour at the insane price I pay for it.
Thanks for all your hard work and awesome recipes!!
Wholesome Yum M
Hi Tammy, That does not sound normal. Is there a possibility you can return your almond flour for a replacement bag?
Tammy
Thanks so much for the reply. I don’t really know. Thankfully I ordered some new stuff (different brand as well) I was so hoping though, that this was normal and just pieces of almond that didn’t get powdered or something, but I’m so paranoid, I wouldn’t eat it anyhow. 🙁
Hannah
It sounds to me like a piece of egg that didn’t get beaten well enough
Coco s
Hi, can I sub the almond flour with cassava/oat/whole wheat flour? I am sensitive to almonds. Thanks!
Wholesome Yum M
Hi Coco, I am sorry, I have no idea if any of those flours would work in this recipe. Best of luck!
Darcy
I don’t know about the flavor but you can swap 1:1 with sunflower seed flour. Some flours, such as coconut and lupin, can not be swapped as they do not behave the same way.
Rissa
How many does this yield so I can portion them out correctly? Should I use a tablespoon or what to portion them out as I have no clue because that seems tiny lol thank you!
Wholesome Yum M
Hi Rissa, This recipe makes a dozen 2″ biscuits. I made mine smaller, but you can make them a little larger if you’d like.
Lynn Verzwyvelt
Used this recipe at least 7 times in the last week and a half. Biscuits twice and 5 different cookie variations. Extremely versatile. PB, chocolate, coconut, coconut cinnamon sugar and chocolate chip cookies, all delish. Thank you very much.
Aleem
I made biscuits as per your recipe. They taste good but are not crunchy. What may be the reason.
Wholesome Yum M
Hi Aleem, These biscuits aren’t intended to be crunchy. If you wanted them to have a crisp exterior, you could use an egg wash on them before baking in the oven.
b
These were so easy to make. I put 1 Tbs into silicone muffin cups, smoothed them with the back of a wet spoon and under cooked them a few minutes. A spread made of jam mixed with cream cheese worked well with coffee for the morning. I’ll try them mixed with cheddar and bacon to see how they taste, or maybe that’s another recipe and also that ghee, strictly speaking, isn’t dairy free?
You do realize there’s 5 ingredients, right?
Wholesome Yum M
Hi B, I’m so pleased you like them! I don’t usually count salt as a key ingredient in recipes, since it’s something most everyone has on hand. Ghee has the dairy proteins removed, so although it is still butter, it’s also lactose free (or low lactose depending on the brand) and usually well tolerated by those who can’t do dairy.
Susan
I love these biscuits! When I first made them, they came out with an aftertaste. My baking powder was old, so in the next batch I used new baking powder and that fixed it! Also, I add a little more flour so that it is not quite so sticky. I put a bit of oil on my hands so that I can scoop a bit of the dough, roll it into a ball and then place it into a greased muffin pan. I then press each one down with the back end of a small glass so that the top is just a little flattened. They come out like perfectly shaped biscuits, not crumbly at all, that can be sliced for butter, etc. I usually mash a few raspberries for “jam.” We are enjoying breakfast like we used to before changing our diet! Can’t wait to try more of your recipes!
Dariana Tejeda
Thanks for this recipe! They were a bit salty for my taste (will adjust to 1/4 tsp of salt next time) but some sugar free jam covered that right up! Will be trying your Cheddar Bay Biscuit recipe next!
Cheryl
Of all the low carb breads, biscuits, and muffins I have made, these taste the most like the regular high carb version. Easy to make and delicious!
k
These basically taste like a soft almond cookie. They really don’t have the texture or the taste of a biscuit. But they are good
Mona L Chase
I sift my flour normally and I sifted the almond flour and the dry ingredients they are in the oven anxious to see if that was not necessary ..they smell great!
Wholesome Yum M
Hi Mona, It really depends on the application. Sifting your flour will be beneficial in these biscuits, but it is not necessary. The differences are marginal compared to sifting white flour for recipes.
Kristen
I made these last night to go with some chicken soup. Omg they were amazing! I used salted butter and they were slightly too salty but still amazing. I’m planning to make them again with less salt and add a little honey to sweeten. Thank you for a great recipe!!
Ashlee
Holy smokes – I made these today and they are amazing!!! Feels so good to eat biscuits again! I cannot wait to try your other recipes!
Phyllis Dufrene
I cannot wait to try these biscuits. I’m hoping to get more low carb recipes. Thank you!
Robin
These look good. I am on a high protein moderate fat keto diet. Is there anything I could do to decrease the fat grams per biscuits?
Wholesome Yum M
Hi Robin, Because there are so few ingredients in this recipe, there isn’t a lot of room for alterations. To lower the fat, you could remove one egg yolk and add another egg white. So the recipe would total 1 whole egg + 2 egg whites. The texture will be a little crumbly, but it should still work fine.
Sophia
These were delicious! I made added golden raisins and orange zest and enjoyed them with tea and coffee.
Dean Oppermann
I use cold butter with a cheese grater added some shredded parmesan biscuits rolls very nicely quite tasty
Jane
These biscuits were vile. Very salty and disgusting after taste. Binned the rest. Waste of ingredients! Followed the recipe.
Maya | Wholesome Yum
Hi Jane, Sorry to hear you had issues with them. Did you by chance use baking soda instead of baking powder? This is the most common culprit for an aftertaste. There should not be one with the ingredients in the recipe, using baking powder.
Karen
No need to butter. They taste buttered from the butter they are made with. Don’t expect these to taste just like bisuits because they don’t, however I could have eaten every last one of them in one sitting. Delish! Easy. Quick cooking. 5 out of 5 Stars.
Victoria Meyer
Excuse me but why on earth would you EVER find GLUTEN in BAKING POWDER???? Please stop spreading ignorance. Unless they’ve started putting wheat flour based bread particles into baking powder, your request to use “gluten free baking powder” in your keto biscuits recipe is ridiculous and spreads ignorance. Gluten forms in wheat flour based dough after you work it with your hands or a rolling pin. Please let me know if you have any more questions.
Wholesome Yum M
Hi Victoria, Baking powder can be made with wheat starch, however, corn starch is more common to find on grocery store shelves these days. Baking powder also needs to be marked as Gluten-Free for cross contamination issues. Shared manufacturing and processing equipment (especially for things like fine ground flours and powders) is the perfect place for wheat to contaminate baking powder. If you do not have a gluten intolerance or celiac then this labeling is not as important, but if you do, then it’s important to know you are buying a clean, gluten-free product.
Karen
Stop being so rude!
Brandi
What is your deal? That was a very unnecessary rude comment. Have you even made this recipe? She is only trying to help those who might get sick. You have only made yourself look ignorant. Stop spreading negativity.
Thank you so much, Maya, for your wonderful and delicious recipes and for the time you take to respond to your reviewers. I love your site and have never tried a recipe here that I or my family didn’t like.
Jillian
OMG AMAZING KETO BISCUITS!! I was craving bread the other night so of course I hopped on wholesomeyum to check out Maya’s recipes. I reallyyyy wanted to try the cheddar bay biscuits but I didn’t have all the ingredients on hand so I used this recipe but added in some shredded cheddar and garlic granules.. holy cow they were absolutely delicious! I will say they tasted a little almond floury (nothing a pat of butter couldn’t mask though) but I think that was a mistake on my end I used a spatula to mix and I feel like I should have used my hand mixer as the dough was pretty dense I was probably just impatient and didn’t mix for long enough. Also I didn’t use my trick of getting the eggs to room temp before using them which I find masks alternative flour tastes and also mixes easier.
Jessie
Could I add cheese to make them into cheddar biscuits? If so, how much would you recommend?
Wholesome Yum M
Hi Jessie, I think you could add 1/2 cup of grated cheese to the mixture and they would turn out fine. Or, you could check out this recipe for Cheddar Bay Biscuits.
Hāna K
These are great! I made mine with coconut oil and folded some raisins in at the end and they’re reminiscent of Irish soda bread or little scones. Great for warming up in the toaster oven and having with coffee!
Todd
Mine came out tasting very salty with a bad after taste. I used the listed amount of salt but used regular salt not sea salt, could that be why?
Wholesome Yum M
Hi Todd, Yes, the different type of salt will change the level of ‘saltiness’ in this recipe.
April
I used sea salt and it still came out with a aftertaste and a bit salty. I used ghee butter but followed everything else to the tee.
Jason Ward
Don’t know what I did wrong, but mine were horrible. Took one bite and threw the rest away. Very little flavor and middle was dense/ doughy. My search for a low carb bread continues.
Wholesome Yum M
Hi Jason, I am sorry you were not pleased with the results of this biscuit recipe. If the middle was doughy, then I would suspect they were not fully baked and needed longer in the oven. Baking times may vary due to the fact that everyone has a different oven. Oven temps are not always consistent and many have hot spots.
Patti K.
Wow, are these good, and so simple to make. (Especially delicious spread with raspberry preserves, for those of you who are here. as I am, more for the GF quotient than the keto. ; ) ) Thanks for sharing the recipe!
Nancy
What and how much can I add to make this a morning coffee biscuit?
Wholesome Yum M
Hi Nancy, Are you wanting to make these sweet? I would suggest a 1/2 cup or erythritol and 1 Tbs of cinnamon, but I have not tested that personally. Please let us know how they turn out if you decide to try it.
Anita
These are yummy! Our go- to for a fast easy GF & Keto accompaniment to soups or breakfast. I loved using a scooper for a more uniform biscuit (though what I have is 1 T size, so they’re truly “one bite” biscuits). I hope to try soon with the Ghee or coconut oil options.
Shireen
Getting ready to make but do you have net carbs for 12?
Wholesome Yum M
Total net carbs for all 12 biscuits? 24 grams.
Tamera
I made this today to go with chicken chili. So good. I cheated and tasted one after they cooled. I am taking them to a chili cook off, I don’t think anyone will believe they are keto friendly!
alicia w.
Hello, not sure if someone asked already… can I use coconut oil or butter substitute?
Wholesome Yum M
Hi Alicia, Yes, you can use coconut oil in place of the butter.
Loryn
The texture was great! I had to bake them longer than stated, so it ended up being 20 minutes vs 15. However, they have a very strange sour after taste that turned me off. It was disappointing to make a whole paleo breakfast, and my first bite of biscuit was icky. Maybe add sweetner of some kind to the recipe?
Wholesome Yum M
Hi Loryn, I’m not sure why they would have a sour taste. Did you add 2 tsp of baking powder or 2 tbsp? Too much baking powder would definitely give an sour or bitter taste.
Christopher Ryan
Haven’t actually tried the recipe yet, but only because I had a question: what if you don’t use gf baking powder? Would that change the taste/consistency too much?
Thanks again!
Wholesome Yum M
Hi Christopher, Baking powder causes baked goods to rise. Without the baking powder, you will have much smaller, harder, denser biscuits. I wouldn’t recommend skipping that ingredient.
Christopher Ryan
What I mean is: does it HAVE to be gluten free baking powder, or does regular baking powder work just as well?
Wholesome Yum M
Hi Christopher, Thank you for clarifying. You can use whatever baking powder you have on hand. The recipes on this website are gluten-free and that’s why it is specified in the ingredients.
Kat
Hi Christopher,
This may be a little late but I think your question might be gf baking powder verses non-gluten free. I am celiac so it is important to me to use gf but regular baking powder should not change the taste if you don’t need gluten free.
Craig Redlin
Left a slight after taste…not sure what I did wrong.
Maya | Wholesome Yum
Hi Craig, There shouldn’t be any aftertaste. Did you by chance use baking soda instead of baking powder? That’s a common culprit.
Susan A Speed
Tried these almond biscuits. They were so awesome I ordered the cook book. My husband even liked them. I was just about to give up on the keto diet because I was missing bread and crackers.. I can’t wait to see what else is in the cook book!!
Kassandra D Davidson
I made these… I put them in larger muffin tins so they were more muffin like but… yes and yes
Karla Van Sickle
I made these biscuits and they are delicious, first bread of any kind that I have had since I started keto in August. Thank you
Xanthe
These biscuits are keeping me alive on my keto journey. I keep making them as I never want to run out. I’ve tried variations, but the original recipe here is my favourite. Thank you so much for making my diet possible and so much more enjoyable.
Now, to attempt your keto chocolate ice cream 🙂
Joan
These biscuits are so delicious…. I have made them many times. When making the larger, flatter buns, does the recipe still make 12, or should I make less? Thanks.
Wholesome Yum M
Hi Joan, Depending on what size you need your buns to be, you will get a different number. If you are making them larger, then I would suspect you will get fewer buns overall.
Darlene
How much sodium is in the biscuits?
Wholesome Yum M
Hi Darlene, I am not sure. Maybe this information could be looked up on an online food calculator?
Brittany
Any chance I could use cassava flour and make them egg free somehow? Can’t have almonds or eggs
Wholesome Yum M
Hi Brittany, I am sorry, I don’t know. Cassava has different properties than almond flour, so I don’t think you can sub 1:1.
Niada
These were very good, I can see how you can easily add herbs or cheese to this recipe for different flavor profiles. I toasted the last one in my cast iron skillet and it was pretty tasty. I will definitely use this recipe again and again and look forward to experimenting with additions. Thank you!!
Brandi
Made this last night and loved it! Do you think this dough would work for pigs in blankets (like, instead of using crescent roll dough)? Anyone tried it?
Maya | Wholesome Yum
Hi Brandi, I’m glad you like it! No, this dough doesn’t bend the way you’d need it to for wrapping. For that, I recommend fathead dough instead.
Veronika
Wow! Very pleasently surprised by these! Taste just like regular biscuits! Will definitely make again.
Sue McClelland
My husband recently was diagnosed with DH (dermatitis herpetiformis). We have struggled finding gluten free recipes and foods that he actually likes. This is a great recipe and he has enjoyed these biscuits. Thank you!
Vino Govender
I halved the recipe just to give it a try. It’s really good and as you say, versatile as a savoury or sweet treat- almost scone-like. Definitely a recipe I’ll be using even when I’m off keto.
Thank you munchly!
Evelyn
I am so happy to have come across this recipe. I have made them 4 times in the past few months. So easy, so tasty, so good! The last few times I’ve added some finely chopped green onion and sundried tomato.
Thank you for sharing your talent!
BillInIowa
I added sour cream, It helps to get the baking powder started to do its thing. Also good with adding cheese
Sandy Waites
How much sour cream did you use
Claudio Jiménez
Hello! Thank you for all your recipes. Keto has saved me from t2d, but there are so few choices that if it wasn’t for you I think I might have quit or be bored to exhaustion. Now, what happens if I add beaten egg whites to this recipe?
Maya | Wholesome Yum
Thank you so much, Claudio! I’m so glad my site and community has been helpful for you. I haven’t tried adding beaten egg whites to these biscuits. The dough might be too dense to fold in well, but let me know how it goes if you try it.
Doreen
Hi Maya, Hi Claudio… The first time I made these biscuits I had a jar of leftover egg whites in my fridge from making ice cream. I had read that 2 egg whites = 1 egg in another ice cream recipe so I used 4-5 egg whites in place of the 2 eggs… the biscuits were wonderful. I’ve made them twice since and have been pleased with the outcome. Note: I do add a tablespoonful of oat fiber and 1/2 teaspoon of xanthan gum when I use 5 egg whites.
Tara L McLoughlin
Wow! Really good biscuits and super easy too! I had a difference recipe that I was going to try but it had like 8 ingredients and that just seems like too much work, sometimes. I can see how it easy it would be to modify the recipe to make cheese or Italian versions. This one is a keeper!
Meghan
I just made these with coconut oil. They are pretty good. Sort of like a scone but not as dry. Actually put some strawberry fruit spread on it and vegan butter, nice alternative for my food allergies
Deanna Lewis
if you are allergic to egg can we use an egg substitute. I have been looking for a biscuit receipt that does not use eggs or milk product and is gluten friendly
Wholesome Yum A
Hi Deanna, some readers have tried flax eggs successfully. You may have slightly crumbly biscuits, though.
Mikiala
I’ve made these biscuits over a dozen times now. So good! And I’ve tried variations:
eggs & butter
eggs & coconut oil
1 egg replacer egg and 1 flax egg & butter
1 egg replacer egg and 1 flax egg & coconut oil
2 Flax eggs and butter/ coconut oil
And they all work! ❤️
One time I made them and forgot the egg. This time they were crumbs but still tasty
Robynne
Will these work in a chicken and dumpling soup
Wholesome Yum M
Hi Robynne, You may be interested in this recipe for Chicken and Dumplings!
Sandy
Ugh. Crumbled like corn bread. Not much taste for biscuits & gravy. Sorry Maya but this is 1 star for me.
Brenda
Great recipe. Do you think they would work as a base for the breakfast casserole…as a low carb strata?
Wholesome Yum M
Hi Brenda, Sure! That sounds great!
Dianne
Really good. I added a little mozzarella cheese. We had these with your hamburger cabbage soup. Yummm.
Rachel
I made these biscuits but they came out very salty even though I used the required amount of sea salt. Should I use a quarter of a teaspoon instead? I couldn’t eat them as it was overwhelming.
Wholesome Yum M
Hi Rachel, I’m sorry these didn’t turn out as expected. Did you use salted butter? You may require less salt if you used salted butter in the dough.
Kate
I’m always looking for a good GF biscuit recipe – for 5 years, now – and I really liked this one! It’s not a ridiculous ingredient list, easy to form, quick to bake. in this case, I used palm shortening instead of butter or coconut oil, and I think it made the biscuits much more moist and kept them from flattening out quite so much. Very impressed!
Sanjiv
I make these all the time – thank you for the recipe! I find waiting for five minutes before scooping the dough on the cookie sheet works best – it keeps the dough from being too sticky to work with.
Thanks again!
Vicky
These looked delicious so I decided to make them. WOW, they are really good! I do like them slightly sweet, so I drizzled a tiny bit of honey on top with butter on the inside. Just soooooo good, thank you for sharing this recipe!!
Ja Van C Pruett
Are these suppose to raise?
Wholesome Yum A
Hi Ja, these don’t raise much.
GKC
I made this recipe quite a while back & then lost the recipe! I made flattened rounds instead of biscuits & my husband & I thought the bread was quite good. It was easy & quick & I didn’t need a lot of extra ingredients (already have almond flour). I will definitely make this recipe again!
Serina Thompson
These look amazing! How long do you bake the biscuits for and at what temperature?
Wholesome Yum A
Hi Serina, check the recipe card above. You’ll want to bake for 15 minutes at 350 degrees.
Kelly
Taste amazing. Definitely curbs that craving for bread. My only problem is how dry they are. Any advise? I live in southern Arizona so there isn’t much humidity in the air. Tried splitting half almond flour and half coconut flour but that made them even more dry! Any advice on things to try would be great!
Wholesome Yum A
Hi Kelly, I’m not sure what went wrong here. You might have luck making larger biscuits, as the ones here are on the small side.
Tina
I would suggest adding maybe a tad more butter? When I use the largest of the eggs from a large egg dozen and just slightly more butter, they come out a little more moist.
Christina Mollman
I made these tonight, along with your bread. Thank you so much for your work on these recipes. I had to use coconut oil instead of butter. The result was biscuits! Simple, quick, and better than I imagined! I am trying the pizza dough next, but another night. These recipes are gifts.
Danielle Pfeifer
Thank you so much for posting this!
I’m inspired & looking forward to seeing more recipes from you!
Bete Primm
I have been making these biscuits for the past year since I gave up grains and I have to say that they are delicious and easy to make! Now, if you could give me advice on how to keep them from having that “cracked” look. I would love for them to be solid so they were easy to slice. I’m sure I’m not doing something right. Thanks!!!
Susie Ford
They were delicious!!! And soooooo easy!
Heather Shepherd
She had in one article- pack the dough right into the ice cream scoop to get a more solid biscuit. Hope that helps.
Vicki
Love this recipe, have it memorized. Easy and quick to make.
Tamar
Made these for dinner last night, and they turned out great! I made a couple substitutions and additions (always risky business, haha), and it still worked out. I used palm shortening instead of butter and baking soda/acv instead of baking powder. Also added nutritional yeast and garlic powder to make them super savory. The texture was really great, they held together wonderfully. With a ton of yeast and garlic, I couldn’t get a sense of the plain flavor. 😛 but- with almond flour, butter, and salt, it’s hard to imagine that they wouldn’t be delicious plain. Thanks for the recipe! I’m looking forward to trying lots of variations.
Cindy
I halved the recipe in case they didn’t turn out. I should have made the full recipe. They were DELICIOUS! Thank you for sharing. Biscuits are back on the menu!
Suzanne
Going to try these biscuits!
Editha
The best guilt free biscuit recipe I’ve ever baked…..thank you so much for sharing
Aly
Love these! I make 4 huge biscuits, split them and smother them in buttermilk chicken stew.
Blair Johnson
Making these now with everything but the bagel seasoning. Can’t wait to try!!
Carmen
Easy to bake and each biscuit was delicious. Thank you for sharing this recipe!
Carolyn
SO glad to have a way to get my biscuit/bread fix on Keto!! These were good. Thank you!! 🙂
Malini
Which butter can we use for keto?
Wholesome Yum L
Hi Malini, I like to use this Butter. You can check out the Keto Low Carb Shopping List For Your Pantry for other items that I like to keep on hand.
Alicia
These are so good and easy to make.
Abbie
I found this recipe a couple months ago because of an elimination diet. I loved it as is. I also added an extra egg the next time for more protein and then a bit more flour. I like them with both butter and coconut oil. The next time I added ground flaxseed for the fiber. It was great too. This time I used ground flaxseed soaked in water (like suggested below) to replace the eggs (as per my diet for a few days). They are wonderful again – slightly drier and more crumbly, but excellent flavor and still wonderfully satisfying.
Abbie
I LOVE these biscuits! Very satisfying on a restricted diet.
Cris W.
Terrible! Wanted a healthier replacement for regular biscuits and these were barely edible. Really wished they were better!
Wholesome Yum
Hi Cris, sorry to hear that. Did you follow the recipe card exactly? The video at the bottom of the card makes a good visual guide as well.
Debra Bull
I made these biscuits and they looked as good as the picture showed and tasted even better! I really enjoyed them hot with a little bit of butter! Decadent! I gave one to my husband and then had to bag the rest of the biscuits and hide them away to keep him from eating them all!
Krisanne
Thanks for such a great easy recipe , I made mine with Almond Meal and turned out good, also I added some Parmesan and Italian herbs and they were yum.
Marvy
Super easy and delicious. I reduced the recipe to try it. Will definitely make more.
Joanna
Great recipe! Love how simple it is. My mom sent me a bag of almond flour and I wasn’t sure what to make. This took me 2 tries to get it right (honestly the 1st time I think I only added 1 egg) but it’s great to have an option like this when you’re avoiding gluten. I added cheddar cheese the second time and they came out delicious!
MT Raymond
Absolutely wonderful! Made Keto sausage gravy to team up with them….can you say YUMMY! Thank you
Roxann
These are SO GOOD! I added some shredded cheddar and a tsp of garlic powder. Even my husband loved these. At last, a Keto friendly biscuit recipe that is actually a keeper!
Susan Meyer
Biscuits were good. A teaspoon of sugar free syrup on one of them (with butter of course), makes a pretty good treat to take care of a sweet tooth…
Jennifer
Just made…started at 10:15 at night and can I just say YUMMMMM!!! They were so quick, easy and gave me that feel of real biscuits. Thinking of some sausage gravy now. My favorite breakfast!!!
Lori M
Not only were these easy to make, but they taste AMAZING! I tried adding a little italian seasoning and garlic powder to one of them and that was also yummy! I substituted Myokos vegan butter made from cashews and coconut and it was perfect. I will be making these regularly.
Emma J Rotella
Just made these biscuits. They were really good. They will be an added addition to my meal plans.
Harry Mossman
I used the recipe as a topping for chicken pot pie. It worked very well. Crumbly but I like rustic foods.
Polly
I was so excited about these “4 ingredient” biscuits as listed in the post because there was no dairy…until I got to the actual recipe and found ingredient #5, butter. With about 1/6th of the recipe being butter no wonder they get such rave reviews–and I have to agree! But dairy wreaks havoc with my sinuses so I will have to try coconut oil next time…
Han
Polly,
She specifically states that you can make them dairy free by using ghee or another dairy-free oil. She mentions it in her article as well as the actual recipe.
Kristi
Thank you so much for sharing this recipe. I have made these biscuits several times and they always come out great!
Jill
I am on day 5 of my Keto Diet and I was craving a hearty breakfast biscuit sandwich. This recipe was just what I needed! I prepared them the way I would normal biscuits. Mixed the almond flour, baking powder and salt. Then I added cold butter (which I grated into the flour mix using a cheese grater) and mixed it into the flour until it had a grainy texture (like brown sugar) and would pack together. I then pre-scrambled the egg before adding it. Gently mixed and divided. This left little pockets of butter when cooking that made it perfect for my tastes!
I used a different brand of almond flour and for me this recipe yielded 8 biscuits. So for me, the net carbs were 2 per biscuit!! I topped it with bacon, egg and cheese. It’s perfect and hit the spot for my carb craving!!
Thank you for sharing this recipe!!
Miss Mam
Love these! I can eat, enjoy and not worry about weight gain! Yes!!!
Aisha
One thing I miss since switching to keto is biscuits and gravy. After trying the cream cheese pancakes I decided to try these biscuits. To be honest, I was very skeptical. I followed the instructions with the exception of adding 2tbsp of swerve gles to sweeten them up (because I love sweet biscuits) which I dissolved first in a very small amount of boiling water to better incorporate. I got a total of 9 biscuits but probably because I didn’t have a cookie scoop. I used a spoon so it altered the size (and calories).
They turned out heavenly!
Next time I will probably use unsalted butter because I did find these salty much like some of the other comments suggested. I used fine sea salt and Kerry gold salted butter.
This is going to be a weekend breakfast staple. Thanks so much 🙂
Lauren
I love these biscuits and make them every week practically.
I have substituted 1/2 cup of hemp seed meal and think it works well.
Might be helping them hold together, because I have had no crumbly or dry issues.
Thanks so much for this recipe.
Bob Wolf
My biscuits came out flat but they are delicious I make them with ground up sausage instead of bacon more tasting with sausage. Would like them to be more fluffy. How can I make them more fluffy? Thank you.
Wholesome Yum L
Hi Bob, make sure to watch the video to see how to make them more fluffy.
Ashley
Absolutely delicious! My whole family loved these. The first time I made them they were a bit dry for my liking, so I added about 2 tsp of gelatin. The batch with the gelatin held together and were a little more moist. So yummy! Thanks!
Felicia
Hi there, so far I have made all your low carb pancake recipes and love them! I was wondering if this recipe would work as the topping for a chicken pot pie recipe? Before doing keto I would use a biscuit recipe and bake it over the filling. Thanks!!
Wholesome Yum
Hi Felicia, I don’t think this recipe would work but my fathead dough crust might (pressed thinly). Let me know if you try it!
Tom
Great tasting and so easy to make! A great scone like texture, but a bit too crumbly to have with a burger. So in my second batch I added 2 tsp of Xanthan gum, and they were more pliable.
Diana
life changing!! soo yummy
Margarita
Good recipes.
Roberta Shatto
Today I made the almond flour biscuits. The recipe said it made 12 I only got ten. Ran the recipe through Carb Manager it came up 7 carbs for 10 it had 5 carbs for 12. The recipe has that they are 2 carbs!
They are delicious but way off on the carbs. Why please is that? Thank you so very much!
Maya | Wholesome Yum
Hi Roberta, The difference is likely some rounding difference in a certain ingredient, most commonly almond flour. I cannot vouch for or troubleshoot 3rd party apps, but can confirm that the nutrition info on the recipe card is correct – it comes from the USDA Food Database.
Melanie
These were very easy to make and they came together easily. I didn’t have any issues. It gave me 7 nice size biscuits. My only question would be how to make them sweet? I thought the biscuit itself had a sour twang to it. Would still make again, but would prefer sweet.
Maya | Wholesome Yum
Hi Melanie, The size will depend on how big you make them. They shouldn’t be sour at all. Did you by chance use baking soda instead of baking powder? That could be it. If you wanted sweet ones you could use my almond flour cookie recipe and form them into biscuits instead of flat cookies.
Clare
I also found them a bit sour. I used gluten-free baking powder. I was hoping for a more sweet taste.
Wholesome Yum
Hi Clare, sorry to hear that! You may try a few drops of liquid stevia or monk fruit extract next time, or try my almond flour cookie recipe and form biscuits instead.
Cat
Ummm…I can. not. stop. eating these biscuits! AND, my picky boyfriend who does not like gluten or dairy-free baked goods, LOVED THEM. I used Miyokos butter if anyone is interested. I also did not have any issues with the dough holding together, it worked just fine. Thank you so much for this recipe, it could not have been easier or more delicious.
Koren Adams
These biscuits were very good. I enjoyed them.
Edna
Hola!! Nos encantó la receta! Súper ricos!! Y bajos en carbohidrato!!
Diane White
The biscuits were awesome. You have to handle gently so they dont fall apart. I was wondering if you added a small amount of erythritol gum to the recipe if it would stay together more? So far I”ve tried several of your recipes and they all are fantastic. Sure helps with the dieting. Does the 20 carbs a day go for men and women both? Thanks for all your hard work to bring these recipes to all of us
Maya | Wholesome Yum
Thank you, Diane! Erythritol is a sweetener, are you thinking xanthan gum? If so, yes, you can add about 1/4 tsp or 1/2 tsp to the dry mixture if you want them to be more chewy or sturdy. I’m glad you like the recipes! You can calculate your macros using the keto macro calculator here. In general carb limits are about the same for men and women, though overall macros can vary, and the amount of carbs that would keep you in ketosis and/or facilitate weight loss will vary from person to person (not necessarily due to gender, but other factors, such as insulin resistance).
Gillian
These biscuits are amazing!
Just have one issue, they all have cracks at the top when they come out of the oven.
Any idea why?
Maya | Wholesome Yum
Hi Gillian, I’m glad you like them. Totally normal for them to have cracks.
Winky Lee
Could I add Erythritol to make it with sweet favour? How much should I add?
Maya | Wholesome Yum
Hi Winky, You’d need other modifications to the recipe to make it sweet, because adding too much erythritol would make the dough too dry. I can’t say what ratio to use without testing. If you want to sweeten them, an easier option might be a super concentrated sweetener like pure stevia extract or pure monk fruit extract, because with those you’d only be adding a tiny amount and not affect the consistency.
Gypsy
Can I use regular baking soda?
Maya | Wholesome Yum
No, you need baking powder.
David
I added a 1/4 cup of buttermilk seemed to be a little more moist. Of course I use buttermilk a lot.
Shelby
Did you use buttermilk instead of the called for butter or in addition to?
Scott
Is it possible to use this dough for dumplings i.e. chicken and dumplings?
Every recipe that I have found for dumplings calls for tapioca starch, But I only want almond flour.
Oh and I do love these biscuits.
Maya | Wholesome Yum
Hi Scott, No, not this recipe, they will fall apart. But I do have a low carb chicken and dumplings recipe here.
Dolly Ocasio-Huertas
Made this last night and they were amazing!!!! I added garlic powder, parm cheese, cheddar cheese, and italian seasoning…..and oh my Red Lobster goodness!! They tasted just like the Red Lobster biscuits!! My son could not stopping them! Making more tonight, thank you.
Donna
All I can say is that I am in love with this recipe. These biscuits were so delicious I added rosemary and topped them with a splash of Kerry gold butter and WOW! I made them to go with my turkey sausage and gravy and they held up nicely. Thank you so much for posting this recipe I’m gluten intolerant and live a keto lifestyle and this recipe will be a big part of my meals❤️
Dolly Ocasio-Huertas
I was so excited that I jumped to the recipe first.
Have a wonderful Tuesday.
Dolly
Nancy
Oh, my! These Paleo Almond Flour biscuits are superb! They have a buttery taste and a flakey texture, and I feel good after eating them, as I can’t eat gluten!
Cindy
I just made these biscuits, I did use the almond meal from Trader Joe’s, I will try regular almond flour next time! Mine were way to salty though! Has anyone else said they were salty?
Maya | Wholesome Yum
Hi Cindy, It’s possible that your salt grains are a different size and thus that made them too salty, or your palate is just different from mine. Feel free to reduce salt next time if you’d like.
Helen
We found them too salty too! Might be because we used salted butter (but ingredient list didn’t say otherwise so we went with salted) and added the amount indicated for salt. Next time I’ll just use less salt. They were delicious nonetheless!
Melissa Shirley
I made these with Parmesan and cheddar cheese several times! They are great! Thanks for the recipe!
Andrea
These were excellent. I was fully prepared for them to be dry and awful, but they were really really good. I would love a follow up recipe with different flavors like garlic, jalapeno, cheese etc.
J
These were delicious! I halved the recipe and added garlic salt in place of some of the salt. A little crumbly, but that may have been due to over-cooking since I halved the recipe. Otherwise wonderfully buttery and tasty 🙂
Teresa
These were wonderful !! Omg. Glad I found this !!!!!!!!! Ty
Kendra
I’m new-ish to Keto. Quick question for you….everytime I do anything with my Organic Almond flour it ends up being super high in calories – like this one when I re-calculated with my own ingredients. Are there different types of Almond flour that I am missing out on that are way lower in carbs? For example, for only 1 tablespoon mine says that’s 3 carbs!
Maya | Wholesome Yum
Hi Kendra, Almond flour should not have 3 carbs per tablespoon. Are there other ingredients in the one you use? The one I use is linked on the recipe card above.
Doug
I have made these three times and they come out great. Highly recommend them if you are on Keto
Kathy Andon
Thought these were great! Wayy better than the fathead dough. Would definitely make again. Used them for biscuits and gravy
Margaret Shoemaker
I made this biscuit recipe and I loved it. First time trying almond flour. I plan on making much more. Delicious!!! Thank you for this recipe and keep ’em coming.
Angela Moss
How much sodium are in a serving? Thank you!
Maya | Wholesome Yum
Hi Angela, Sorry, I don’t have the information but feel free to enter the ingredients you use into an online calculator.
Lisa Fockler
Hi, I’m want to make these biscuits today but
I don’t have any parchment paper! Can I cook them on a silicone muffin pan? Will they stick to the pan and if so, how can I keep them from sticking? Thank you in advance.
Maya | Wholesome Yum
Hi Lisa, Yes, you can do that! You could grease it just in case, but silicone usually doesn’t stick too much either.
Lisa
Thank you so much!! They’re in the oven right now! I just can’t wait to try them and also get my daughters opinion on these biscuits!
Jennifer
I seriously feel like I just cheated on my Keto diet…. these are THAT good! Hot buttered biscuits with a tiny drizzle of sugar-free maple syrup…. It’s gonna be a great day. Thanks for sharing this fab recipe! Can’t wait to try it savory with cheddar and jalapenos.
Theresa
These are delicious! I wanted something to dip my egg! Needs no butter or anything!
Paige Torres-Toujouse
I was a skeptic because I thought I used these ingredients before for a biscuit before but I was wrong these are as good as you can get in a gluten-free version. Thanks for figuring this super easy/limited ingredient recipe out for us!!
Avery Young
I’ve searched for a dairy free passable biscuit recipe my whole family will eat. Everyone agreed these were two thumbs up. Besides being yummy, being so fast to come together is a big bonus when you have hungry kids! Thank you. I used coconut oil, but next time I am going to try lard!
Alesha
This recipe looks great! Can’t wait to try them. I was thinking of adding some buttermilk powder to them. I’d like them to have that southern stye biscuit taste. Do you think this will be a good addition? Any thoughts?
Maya | Wholesome Yum
Thank you, Alesha! That sounds delicious! You might need to reduce the almond flour by the same amount as the buttermilk powder (not too much) so that the dough isn’t too dry to come together.
Anita
I made this and they smoked up my kitchen. They weren’t burnt or even close. What did I do incorrect?
Maya | Wholesome Yum
Hi Anita, If they were not burnt, this sounds like an issue with your oven rather than the recipe. Sorry to hear that!
Orry
Did you use MCT oil? I find that if I use MCT oil in anything it smokes up the whole oven.
Darren
Easy, tasty, and versatile. Thanks for the great recipe.
Jennie
Wow, I’m usually a skeptic when it comes to making low carb recipes because I love carbs. These biscuits were amazing and so easy to make! I like mine more savory so I added parmesan cheese, white truffle paste and Trader Joe’s Umami seasoning. Holy moly, I can’t stop eating them!
Nina
Hands down, the best low carb bread/biscuit recipe I’ve ever tried. Its so easy to make, and the texture is awesome, so buttery and crumbly! I used 1/2 regular butter and 1/2 garlic butter and the result is HEAVENLY.
Gloria
I whipped my egg whites first, gives a lighter bread, I think. I whip in the yolks, then the warm, but not melted butter. I added grated cheddar since you mentioned they could fall apart. Perfect accompaniment to our soup!
Bev
I love biscuits and had perfected a sweet potato recipe I found on Cooking Light.with the New Year, I’ve decided to cut back on sugar and carbs. Found your recipe online and tried it this morning. I had to hold back from inhaling three. They were delicious and low in carbs and sugar… a win-win! Thanks
Oxana Joe
It tastes like pure soda, although it cooked through.
Maya | Wholesome Yum
Hi Oxana, Did you use baking soda? This recipe uses baking powder, not baking soda, and they are not interchangeable.
Cristie
I made this mistake and I have no idea how! I was like wow what a horrible aftertaste what is that?!? LOL I will try again once I go back to the store. All the reviews are great, but so glad I saw this or never would have figured it out!
Claudia
Thanks for the recipe! But please stop calling ghee “dairy free.” It still comes from cow milk and still makes me just as sick. Calling ghee dairy free confuses people and results in some people accidentally consuming dairy.
Maya | Wholesome Yum
Hi Claudia, I hope you like the recipe. I listed both ghee and coconut oil as options for people who have dairy issues. On the recipe card, there isn’t space to write a lengthy explanation about ghee and dairy, and as stated in my site terms, ultimately it’s the responsibility of each person to know their own dietary needs. Many people who have issues with dairy are able to tolerate ghee, since most of the commonly problematic proteins are removed during the clarifying process. Of course this isn’t enough for everyone, and if it isn’t for you, coconut oil is also given as an option. I absolutely support doing what is best for you!
Steve erlandsen
Am getting ready to make some biscuits for supper
Vanessa Gregory
I absolutely love these..added a sprinkling of Italian herb,parmesan and cayenne pepper on the too before baking oh and cheddar cheese in the mix. I love them,thank you so much..these will be my go to biscuits or scones as we call them.
Tamie
I just made these and they are really delicious. I found out two years ago that I have a gluten allergy and finally got around to baking a bread product that is GF. I had one with butter and jam – delicious. Because I wasn’t sure how they would turn out, I fixed half of the recipe and clicked on metric and weighed everything out. In the future I will experiment because I would like to add shredded cheddar cheese and perhaps finely chopped veggies, like spinach to add a variety to my weekly menu.
John Balogna
This looks amazing and the possibilities are endless. I’m going to add some sweet corn extract and see if I can get something close to a corn muffin.
Jen
Oh my goodness, absolutely fantastic!! I have been low carb for 3 1/2 years and have never found even a decent ” bread type” recipe. These are outstanding. Thanks for sharing this recipe!!
John Slavik
I always follow the directions to a tee when I try a new recipe and I wouldn’t change a thing about these. They turned out awesome. I’d eat this even if I wasn’t a diabetic.
Danielle
These were delicious! I cooked them for a little longer than called for and they turned out amazing. Thank you for sharing!
Portia Hargrove
I made the biscuits the came out good. I just don’t like the almond taste.
Marilyn
These are so good! We have a local gluten free biscuit place. Now I’ve gotten this craving for biscuits, and I was using a recipe that called for sour cream, but they were turning out just like baked dough. These are much more like regular biscuits. I did add a bit of tapioca flour, and next time I might add a bit of ground coconut, but the ground almonds work! I also added a small spoonful of honey and a pinch of salt. Thank you so much.
Pam
I added 1 tbsp honey 1/2 cup dried cranberries, 1 tsp lemon zest 1 tsp orange zest 1/2 cup sliced almonds 2 tabs orange juice then make as per recipe. Absolutely amazing.
Jodie
I just made these and they turned out extremely dry. I even had my spouse read the recipe to make sure I didnt miss anything. I ended up adding an extra egg, another 1/4cup of butter and 3tbsp of water. They baked nice and stayed together good but they tasted really dry & crumbly. Any suggestions?
Maya | Wholesome Yum
Hi Jodie, They shouldn’t be dry, did you use the same ingredients? Did you check the video to see what part went differently?
Sarah N.
I was skeptical because I’m not a huge fan of almond flour, but these were AWESOME! I added 1/2 tsp of stevia and they taste just like Bisquick biscuits! Thank you for the recipe!
Michele MacDougall
Made these on the weekend as I am doing Keto. OMG! They are fantastic and super easy to make. Thanks so much for the fantastic recipe. Passed it along to a few people who are also doing Keto and they also agreed. Just like the real thing. Will be making a batch every Saturday.
Timothy Chisholm
Excellent! and very easy to make. I put everything in the food processor. I used half almond flour half arrow root flour. I didn’t have gluten free baking powder so I added equal amount of baking soda. I used raw butter solid. Turned out great texture and flavor were great. Will be making more. Thanks!
Marilyn
I’m trying to reply to Timothy, not sure if I clicked the right button, but do you find the solid butter gives a better texture, like when making a pie crust?
Tiffany