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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- Sour cream – This optional ingredient was a later addition from how I originally made these years ago.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
Rissa
0How 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
0Hi 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
0Used this recipe at least 7 times in the last week and a half. Biscuits twice and 5 different cookie variations. VERY versatile. PB, chocolate, coconut, coconut cinnamon sugar and chocolate chip cookies, all delish. Thank you very much.
Aleem
0I made biscuits as per your recipe. They taste good but are not crunchy. What may be the reason.
Wholesome Yum M
0Hi 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
0These 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
0Hi 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
0I 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
0Thanks 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
0Of 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
0These 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
0I 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
0Hi 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
0I 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
0Holy 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
0I cannot wait to try these biscuits. I’m hoping to get more low carb recipes. Thank you!
Robin
0These 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?
Sophia
0These were delicious! I made added golden raisins and orange zest and enjoyed them with tea and coffee.
Wholesome Yum M
0Hi 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.
Dean Oppermann
0I use cold butter with a cheese grater added some shredded parmesan biscuits rolls very nicely quite tasty
Jane
0These biscuits were vile. Very salty and disgusting after taste. Binned the rest. Waste of ingredients! Followed the recipe.
Maya | Wholesome Yum
0Hi 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
0No 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
0Excuse 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.
Brandi
0What 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.
Karen
0Stop being so rude!
Wholesome Yum M
0Hi 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.
Jillian
0OMG 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
0Could I add cheese to make them into cheddar biscuits? If so, how much would you recommend?
Wholesome Yum M
0Hi 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
0These 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!