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These keto biscuits are special to me for several reasons. Conventional biscuits were one of the first baked goods I learned to make as a kid, and decades later, these buttery, low carb almond flour biscuits were one of the first low carb recipes my daughter helped me make. But why should you make them? Because they’re light and buttery, and go with just about anything. And honestly, the #1 reason that this keto biscuit recipe is one of my faves is how simple and easy it is. Whip up a batch with me and see!
Why You Need My Keto Biscuit Recipe
- Perfect flavor and texture – You’ll love the buttery flavor, and delicate, fluffy texture (not dense or dry!). These low carb biscuits taste amazing with everything. I make them so often that they made it into my hardcover Easy Keto Cookbook, as well as several of my printable cookbooks.
- 5 clean, simple ingredients – Plus salt. They’re naturally keto and gluten-free, just 2.5g net carbs each, and packed with protein and fiber. Grab a bowl and you can make them in under 30 minutes!
- Versatile & customizable – Almond flour biscuits are perfect as a simple side to a keto dinner, for holidays, or even as part of your low carb breakfast. You can customize the flavor, too — see my variations below. 👇
Ingredients & Substitutions
Here I explain the best ingredients for my keto biscuits, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – Did you know that different brands of almond flour can have varying levels of moisture and are ground differently? The key to these almond flour biscuits is using super fine almond flour, like mine, for the best texture. Many brands are too coarse, which will leave a gritty texture. And sorry, you can’t swap it for coconut flour—it’s way too dry. If you really need a substitute, sunflower seed flour is the closest.
- Eggs – I recommend real eggs here if possible, but flax eggs should work as an alternative.
- Unsalted Butter – Adds richness, moisture, and of course, that buttery flavor. For a paleo or dairy-free option, swap it out for ghee or butter flavored coconut oil instead.
- Sour cream – This optional ingredient was a later addition from how I originally made these years ago. It improves the texture and makes the keto biscuits lighter. You can substitute Greek yogurt if you like, or for paleo or dairy-free option, thick coconut cream.
- Baking powder – To make them more fluffy. I like this non-GMO baking powder, but any kind will work.
- Sea Salt – I like 1/2 teaspoon to taste a hint of salt. If you plan to spread something sweet on your biscuits, reduce it to 1/4 teaspoon.
Free Printable: Low Carb & Keto Food List
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How To Make Keto Biscuits
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Combine the dry ingredients. In a large mixing bowl, whisk together the almond flour, baking powder, and sea salt.
- Add the wet ingredients. Stir in the whisked eggs, melted butter, and sour cream, until the dough is uniform. It’ll be thicker than a batter but not quite as firm as regular dough.
- Form your biscuits. Use a large cookie scoop to portion the mixture onto a parchment-lined baking sheet, then gently flatten each one with your hands. You might need two pans if they don’t all fit (I used 2 smaller pans, which is why you see 8 biscuits here!).
- Bake until golden. Place the keto biscuits in the oven and bake until firm and golden.
My Recipe Tips
- Bring your ingredients to room temperature. If your eggs or sour cream are cold, they can solidify the melted butter before it mixes well, leading to lumps.
- Use a whisk for dry ingredients. It breaks up lumps more easily than a spoon or spatula. You could sift your flour instead, but this is a pain with almond flour — I much prefer the whisk.
- Leave just enough room. Keto biscuits don’t spread or rise much, so you only need about an inch of space between scoops, but if you place them too close, they’ll run together.
- Flatten the biscuits to the height you want. I mentioned they don’t rise a lot, right? I did. So make sure they are close to the height you want before baking.
- Let them cool for a few minutes. While they’re wonderful fresh out of the oven, the texture actually gets even better if you let them cool from hot to warm. Any crispness on the outside does soften once they cool completely, though, so warm is the sweet spot!
- Why are they crumbly? Because they are gluten-free, low carb biscuits. 😉 But honestly, I love that they are crumbly because that’s what makes them so moist and buttery! You can add an extra egg if you want them sturdier, but to me they taste better with 2. If you’re looking for something sturdy and chewy, my keto dinner rolls are a better fit.
- Watch my cooking video for more tips. Watch my video on YouTube!
Flavor Variations
This is the basic keto biscuit recipe I make most often, but you can easily customize it with add-ins:
- Rosemary Garlic – Mix in a tablespoon of fresh rosemary and 1-2 cloves of minced garlic with the dry ingredients. Perfect alongside a salad or filet mignon.
- Parmesan Herb – Replace 1/4 to 1/2 cup of the almond flour with grated parmesan cheese, plus a teaspoon of Italian seasoning. So good with my keto chicken parmesan!
- Cheddar Bacon – Stir in 1/2 teaspoon of smoked paprika, 1/2 cup of shredded cheddar cheese, and 1/4 cup of crumbled bacon before baking. Or try my cheddar bay biscuits instead.
- Sweet Cinnamon – Many of you have asked if you can make these almond flour biscuits sweet, and you can! Just replace 1/4 cup of the almond flour with 1/3 cup of Besti, along with a teaspoon of cinnamon and 1/2 teaspoon of vanilla extract.
Serving Ideas
I wasn’t kidding when I said these keto biscuits go with everything! Here are the many different ways you can enjoy them:
- Soups – Serve them on the side with my keto chili or low carb chicken soup, or use them as a topping for keto french onion soup. Honestly, they go with literally all my low carb soup recipes.
- Salads – They’re the perfect way to make meal salads more filling. Try my Big Mac salad or Cobb salad.
- Main Dishes – I especially love these almond flour biscuits with saucy dishes, like smothered pork chops, Tuscan chicken, keto Salisbury steak, or lemon parmesan chicken. Perfect for soaking up all the goodness!
- Breakfast – Slather on sugar-free Nutella or sugar-free jam and enjoy with your bulletproof coffee. You can also drizzle these with my keto maple syrup, pile my sausage gravy on top, or replace the pancake layer in my keto breakfast sandwiches.
- Sandwiches – These keto biscuits are definitely less sturdy than my keto bread or keto bagels, but I still use them for sandwiches. Just make them a bit larger and flatter (flatter ones will bake a bit faster). You can even use them as buns for a burger.
More Almond Flour Recipes
If you like these low carb biscuits, try my other favorite almond flour recipes:
Tools I Recommend For This Recipe
- Baking Sheet – Just the right size for a batch of 12 keto biscuits, and so durable. It’s my go-to!
- Large Cookie Scoop – For perfectly portioned, uniform rounds.
Keto Biscuits (5-Ingredient Recipe)
By
You'll love my fluffy, buttery keto biscuits! These low carb almond flour biscuits are so easy, with 5 simple ingredients and 2.5g net carbs.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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 large 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 make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 biscuit
- Tips: See my recipe tips in the post above! I’ll help you make sure your keto biscuits get the best texture.
- Store: Keep them in an airtight container on the counter for 1-2 days, or in the fridge for up to a week.
- Reheat: Warm in the oven or microwave. I recommend adding a thin layer of butter before reheating, so they stay moist.
- Freeze: Freeze the biscuits on a lined baking sheet until solid, then transfer to a zip lock bag and freeze for up to 6 months.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook, Low Carb Holiday Cookbook, Keto EBook Bundle, and Keto Cheat Sheet System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my 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.
Keto Biscuits
985 Comments
Veronika
0Wow! Very pleasently surprised by these! Taste just like regular biscuits! Will definitely make again.
Sue McClelland
0My 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
0I 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
0I 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
0I added sour cream, It helps to get the baking powder started to do its thing. Also good with adding cheese
Sandy Waites
0How much sour cream did you use
Claudio Jiménez
0Hello! 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
0Thank 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
0Hi 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
0Wow! 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
0I 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
0if 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
Mikiala
0I’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
Wholesome Yum A
0Hi Deanna, some readers have tried flax eggs successfully. You may have slightly crumbly biscuits, though.
Robynne
0Will these work in a chicken and dumpling soup
Wholesome Yum M
0Hi Robynne, I don’t recommend this recipe for dumplings.
Sandy
0Ugh. Crumbled like corn bread. Not much taste for biscuits & gravy. Sorry Maya but this is 1 star for me.
Brenda
0Great recipe. Do you think they would work as a base for the breakfast casserole…as a low carb strata?
Wholesome Yum M
0Hi Brenda, Sure! That sounds great!
Dianne
0Really good. I added a little mozzarella cheese. We had these with your hamburger cabbage soup. Yummm.
Rachel
0I 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
0Hi 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
0I’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
0I 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
0These 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
0Are these suppose to raise?
Wholesome Yum A
0Hi Ja, these don’t raise much.
GKC
0I 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
0These look amazing! How long do you bake the biscuits for and at what temperature?
Wholesome Yum A
0Hi Serina, check the recipe card above. You’ll want to bake for 15 minutes at 350 degrees.