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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- Sour cream – This optional ingredient was a later addition from how I originally made these years ago.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
Meg
0Made 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
0I have been craving biscuits lately and these were perfect. I will be making these again! Thanks!
Oksana
0So Good!!!! I just made these delicious biscuits!!!! Thank you so much for this recipe!!!
Sandy
0I 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
0Hi 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
0Thanks 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
0Hi 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
0Yum! 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
0I’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
0Don’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!
Sharen Harris
0Jus AWESOME!!!
Maya | Wholesome Yum
0Thank 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.
Marta
0So 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
0Just 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
0Hello 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
0Hi Josephine, Please switch the recipe to ‘Metric.’ The option between ‘US customary’ and ‘Metric’ is right above the recipe.
Lanee
0Mine taste like baking soda and salt. All went Into the garbage.
Laneé
0The recipe calls for baking soda? So if I’m not to use it why do you have it in there?
Wholesome Yum M
0Hi Lanee, The recipe calls for baking powder. There is a difference between baking soda and baking powder, they are not interchangeable.
Wholesome Yum M
0Hi 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.
LWS
0I 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!
Shiraz Peer
0These came out rock hard and tasteless 🙁
Wholesome Yum M
0Hi 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.
Wholesome Yum M
0Hi 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!
Alpana
0This 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
0Looks great! Would I be able to substitute the butter for melted coconut oil?
Wholesome Yum M
0Hi Ally, Yes! Butter will work just fine.
Julia
0I have made this recipe many times, it never fails! So easy, so yummy, so satisfying! Thank you for your wonderful recipes!
Antonetta
0I 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
0Hi 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
0I 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
0Hi 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
0I 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
0These 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
0I 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
0I 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 🙂