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. 🙂
893 Comments
paul
0Hi Can I substitute the sour cream for normal cream? Regards, Paul
Wholesome Yum D
0Hi Paul, I don’t recommend doing that.
Cyndee
0Would this recipe be good for strawberry shortcake?
Wholesome Yum D
0Hi Cyndee, This is more of a savory keto biscuit recipe. I recommend using my keto pound cake recipe for shortcake, or take a shortcut with this keto strawberry shortcake that takes just a few minutes.
Lisa
0What is the best way to store left over Keto Almond Flour Biscuits? I really enjoy having the feeling I was eating a real biscuit. Thanks!
Wholesome Yum D
0Hi Lisa, They’ll keep for a few days on the counter, or up to a week in the fridge.
Judy
0I make mine a little bigger so I only get 10 out of the recipe. I think this is the third time I’ve made them. They are wonderful! I make bacon and avocado sandwiches with them. Or I have them for breakfast with my cheese omelet. So many options! Thank you, Maya!
Liz Pike
0Do they slice well enough for breakfast sandwiches? I’m really missing my regular biscuits, partly for this reason.
Wholesome Yum D
0Hi Liz, I recommend you check out my keto English muffin recipe, that would probably be a better substitute.
Annemarie
0I love these biscuits. Very easy to make. I sometimes add rosemary.
Katja
0Omgosh!! Sooo super tasty!! Made some ahead of time and froze. Toasted up well!! No issues at all. Easy peasy recipe! Great as a snack or for burgers or breakfast. An all around any occasion biscuit!! Thank you
Katja
Chris
0These are awesome and super easy to make. I mixed in about 1/3 cup of cheddar/monterey jack cheese – YUMMY! Mine took a little bit longer to cook – about 18 minutes. Highly recommend!
Nancy
0I just made these keto almond flour biscuits, they are amazing! I am pleasantly surprised that we can actually eat such delicious things on this keto diet. We will have these biscuits tomorrow with fried eggs and bacon. They are perfect! Thank you.
Lisa
0I’ve made these as is, sweet (added a bit of keto sugar, vanilla and cinnamon), and savory. They are amazing any way you choose. So customizable. So easy! Freezable. Today these biscuits will be keto shortbread for strawberries and shortbread. Thanks for a GREAT recipe!
Nancy
0What a great idea to make them sweet with keto sugar, vanilla and cinnamon. I will try that.
Thank you for sharing.
Donna
0Oh my! These were so delicious! I’ve had requests from family to make them again and again. Thank you for this wonderful recipe that is so easy to whip up.
Sharon
0Great recipe! Thank you for sharing. They were quick and easy to make, my biscuits were buttery and light. I sampled my first one with low sugar/ low carb jam but they will also be perfect to accompany a savoury meal.
Sheila
0I found this to be a great go to recipe that I will use again and again. It’s not always easy to find gluten free simple recipes that are tender and tasty. Thank you.
Charlotte Lehto
0Outstanding! I love most all Maya’s recipes but this is one of my favs. I eat a biscuit in the morning with a bit of cottage cheese and I am good until lunch around noon. I decreased the salt a bit but otherwise followed the recipe instructions.
Fred
0Whatever “scale” means, it says 12. But in your picture, you have two pans of 8 biscuits each. That’s 16, I ended up with 14.
So on the nutrition facts, is it for one biscuit of 12? Or one biscuit of 16?
Wholesome Yum D
0Hi Fred, It all depends on how big you make each biscuit. For the recipe in the pictures, it made 8 (you are looking at a before and after baking) in the video I made 11. The nutrition facts listed are based on 12.
Lori Maher
0At first I thought these would be grainy because the batter looked like sand but these were really tasty.
MJ Graham
0These were delicious! My family enjoyed them so much, I’m making a third batch today. Also made the blueberry scones, wonderful.
Janet
0Light and fluffy just as claimed – the best grain-free biscuit recipe I’ve tried and I have tried quite a few. I am on SCD and dairy-free so subbed a few things and they are still amazing! Just so you know this works – I subbed 1/4 tsp baking soda for the 2 tsp baking powder, olive oil for the butter and coconut yogurt for the sour cream. So glad I found this recipe.
Donna
0Yum! I served this recipe with a winter soup, and it was soooo good!
Ursula
0What are the quantities re ingredients for Keto Almond biscuits please. I couldn’t see the measurements on the page.
Wholesome Yum D
0Hi Ursula, The recipe card is right above where you just left this comment. Or you can click here to go right to the recipe card.
Jeremy
0Would this recipe yield dough for dumplings?
Wholesome Yum D
0Hi Jeremy, I don’t recommend this recipe for dumplings.
Christina Wagler
0Easy and yummy!
Ika Dwinanto
0I love this! I brushed a little more butter just before it’s done, and my son says it has a cheesy taste. Thanks for the recipe ❤️
Robyn Rosenkrantz
0Looking forward to making these! Would Goat Yogurt work instead of Sour Cream? Thanks 🙂
Wholesome Yum D
0Hi Robyn, Yes, plain yogurt will work in place of sour cream.
Janell Stone-Pritzkau
0These are THE BEST Almond Flour biscuits!! I didn’t use the sour cream as I was following your Keto Cookbook and didn’t know of the sour cream option. I’ve tried a couple of other Keto biscuit recipes and my husband and I liked 1 of the other 2 until we tried these!!! Hands down the Best – thank you for the recipe!! Add a little butter and honey and you are in business!
Cora May
0Can these be baked in an air fryer?
Wholesome Yum D
0Hi Cora, If your air fryer has a bake setting that would work for you.
Lori
0Can you use Greek yogurt or even cream cheese instead of sour cream?
Wholesome Yum D
0Hi Lori, Yes, you could use greek yogurt to replace the sour cream.
Pamela
0Flawless! And delicious! Thanks for sharing.
Mindy
0Hi Maya, I feel like I may have made this recipe before the sour cream addition a while back. I went searching last night for this recipe and I don’t think I recognized it! Question…was the original version basically the same minus the sour cream? I LOVED that recipe and want to recreate it. I can’t have dairy so sour cream is out for me. Thanks! Mindy
Wholesome Yum D
0Hi Mindy, Yes, the original did not include sour cream. It is optional and can be omitted or you can use coconut cream for dairy-free
Sanjiv
0With respect to omitting the sour cream, i find adding an extra egg helpful. i believe the original recipe that excludes sour cream had 4 eggs. Anyway, i make this often without the sour cream (mostly because i don’t have any on hand) and am a fan.
Bettina
0These are amazing, I added some cheddar, chives with garlic and onion powder, delicious.
Lynn
0I’ve made these so many times I’ve lost count. It’s a great go-to to satisfy a need or craving for biscuits or bread. Thanks!
Annemarie
0Hi! I just found this recipe. I can’t wait to make them this weekend along with the keto chili. How would you store the biscuits? In the fridge? I know I can freeze them but want to eat them throughout the week. Thanks! Love your recipes and preordered your book. I can’t wait to get it!
Wholesome Yum D
0Hi Annemarie, They’ll keep for a few days on the counter, or up to a week in the fridge. Thank you for your support!
Najat
0I tried this recipe today. I was amazed by the cookie beautiful shape, buttery, delicious taste and moist inside. I will make a double batch for me and my family 🥰. Thank you so much, Maya for sharing! -Najat
Ed
0These are good with stew also. We didn’t do the gravy. We also didn’t do the sour cream. Just plan biscuits.
Thanks.
Dottie
0LOVE, LOVE, LOVE These Almond Flour Biscuits!! Thanks for this fantastic delicious recipe, I make them every week now, several times. Highly recommend! The ONLY recipes I use the most are from Wholesome Yum! Thank you!!
Linda
0These biscuits are great! Next time I will use a silicone muffin pan so I can make breakfast biscuits so I can slice them in half & layer sausage pattie with cheese & scrambled egg.
Ryn
0I finally found, sugar free, almond cookies. That is what they are for me. Thanks a lot. A great recipe.:)))
Robin
0I made these the other day. They were delicious coming right out of the oven especially with a little bit of butter. When I reheated them later they didn’t heat up very well. Are there any tricks to have them heat up better for left overs?
Thank you for the Recipe.
Wholesome Yum D
0Hi Robin, You can warm up the 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.
Tedi Giroux
0I sometimes will wrap them in a damp paper towel. That helps to keep the moisture in.
Linda
0Hi Maya, have just put a tray in the oven and thought I had forgotten to put in sugar but see that there is none in your recipe. If I wanted to sweeten how much erythritol would you use? Thanks for all the recipes!
Wholesome Yum D
0Hi Linda, I would suggest starting out with 1-2 tablespoons and then adding more depending on how sweet you want your biscuits.
Deana
0Maya, I just have to tell you how grateful I am to have found Wholesome Yum. It’s been such a game changer with me learning a healthy keto lifestyle. I did Atkins years ago and was so sick of the basics I ate then, I knew I needed to learn how to cook healthier in order to pull it off at 56. Well.. I’ve lost 35 pounds! And because of your helpful, intelligent innovation, I’ve been referring all my friends to your site. As for me, my grocery store had some keto bake mixes but no more. I guess they didn’t sell enough to warrant the shelf space? So, today, I am eagerly trying these buttery sour cream biscuits. I know I’m being led to learn more about recipes and bake myself. And Great Creator gave me YOU to teach me. My friends love your work, too. I’ll be ordering my ingredients from you from now on to thank you for being such an amazing trendsetter and business model to follow. You make me smile. Thank you!
Dana
0I have a batch in the oven now… I added some stevia and Lemmon rind and a drop of Lemon oil… looking forward to my sweet treat.
Barb
0How were the bisquits with lemon and stevia?
Amy
0These are heavenly and I don’t feel guilty eating them either because they are healthy!
Kristyn
0My kids love these with jam!! So soft & flaky, they are so good!
Natalie
0These are the most buttery biscuits!! They are a must-have with our meals!
Robin
0I love this biscuit recipe! Thanks for sharing!
Matt
0These Keto almond flour biscuits are awesome! The perfect snack or side dish for people on the Keto diet, or just looking for a low carb option. Plus it is nice to have more recipes that use almond flour. 2.5 net carbs too! Amazing! Such a great Keto recipe.
Toni
0I love that this is gluten free! My new favorite biscuit recipe!
Scarlet
0So yummy. Plus, almond flour is good for you!
Beth
0So yummy with some vegetarian chili I made the other night. Quick and easy too. I shared them with my neighbor and she loved them.
Leah
0Do you have an egg-free variation?
Wholesome Yum D
0Hi Leah, You can make this recipe with a couple of flax eggs or vegan eggs. I hope you enjoy it!
Jacalyn
0Great biscuits especially with apple butter.
Michelle
0Haven’t made these in a while but I really like them. They are good with kerry gold butter,homemade jam buscuits and gravy even sausage cheese biscuts.
Brandye
0These biscuits reminded me a lot of the taste and texture of Red Lobster’s Cheddar Bay Biscuits!! I added Mexican Chorizo, Mexican Cheese, and Trader Joe’s Everything but Elote Seasoning!! So yum!