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These gluten-free low carb almond flour 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 keto 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 This Keto Biscuits Recipe
- 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, though, 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.
Get Wholesome Yum Almond Flour Here
Ingredients & Substitutions
This section explains how to choose the best ingredients for low carb and paleo 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.
Here is all you need to make these low carb biscuits with almond flour:
- 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 biscuit. 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 With Almond Flour
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 large cookie scoop like this one for uniformly sized biscuits that will cook evenly.
- Bake. Place the pan 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, 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.
- 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 low carb 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.)
- Want biscuits for a keto breakfast with your morning coffee or along with some bacon? Top them with butter and drizzle a bit of low carb maple syrup on top. Soooo good! Or, spread some delicious sugar-free Nutella on your biscuit.
- 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.
- Store: 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.
- Reheat: You can warm up almond flour biscuits 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: You can even make a bulk batch and freeze them if you’d like. Just take them out to thaw and reheat for use.
Ways To Use Keto Biscuits
I actually have two ways of making these keto almond flour biscuits: biscuits as shown, and also 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 keto biscuits with main meals that have a sauce to soak up, such as Big Mac casserole, garlic butter scallops, 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 To Make Almond Flour Biscuits
- 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.
The Best Keto Almond Flour Biscuits Recipe
This reader favorite recipe is included in The Wholesome Yum Easy Keto Cookbook! Order your copy to get 100 easy keto recipes in a beautiful print hardcover book, including 80 exclusive recipes not found anywhere else (not even this blog!), my complete fathead dough guide, the primer for starting keto, and much more.
ORDER THE EASY KETO COOKBOOK HERE
Keto Biscuits (5-Ingredient Almond Flour Biscuits)
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.
Recipe VideoTap on the image below to watch the video.
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Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap 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 almond flour, baking powder, and sea salt together in a large bowl. Stir in whisked egg, melted butter, and sour cream, if using (optional).
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.
Last Step: Leave A Rating!
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Serving size: 1 biscuit
Recipe from The Easy Keto Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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© 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. 🙂
Just 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.
I 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!
I make biscuits and gravy with these and my husband eats them in the morning with jelly. They are wonderful!!
It 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.
A 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
Another 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! : )
I 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 D0
Hi Bonnie, You will need to use the egg yolk in this recipe.
I 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 ❤️❤️❤️
So delicious! Very easy to follow the recipe and these taste like regular biscuits.
So 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.
Made 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! : )
Made 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.
My 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 D0
Hi 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.
Oh 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.
THESE. 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.
Served these at my last 2 dinner parties! They were a hit with everyone! So easy and yummy! Thank you Maya!
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