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. 🙂
894 Comments
Diana
0The idea is great and technically the biscuits turned out fantastic!
But I think it’s too much baking powder. Still I cannot eat it, it’s one of the worst experiences I ever had with something I cooked. It felt like brushing my teeth, it turned out bitter and my tongue got very irritated, it took about an hour to regain my senses.
I have used organic baking soda and I have used it extensively until now, so the only problem I see is the quantity. Maybe the calculation in grams was not correct? I used grams.
Maya | Wholesome Yum
0Hi Diana, The problem was the baking soda! It is NOT the same as baking powder. 🙂 Using baking soda would definitely make these taste bitter and just like you described. Hope you’ll try the recipe with baking powder next time!
Kysha
0Can you use these biscuits in chicken and dumplings?
Maya | Wholesome Yum
0Hi Kysha, I haven’t tried but I’m sure you can!
Margie
0Biscuits were good! I just started Keto a week ago, am loving how I feel so far. Less brain fog and after I got through the conversion to burning fat in the beginning, I have more energy!!
I added shredded sharp cheddar and a little garlic powder in about half of these, those are good too. The recipe is a keeper. Thanks!
Maya | Wholesome Yum
0I am so happy to hear that, Margie! Please come back again soon!
Laura
0Used paleo flour and added garlic and Italian seasoning and Parmesan cheese to have with spaghetti squash, such a basic biscuit with so many ways to change it up! Thank you!
Maya | Wholesome Yum
0I am glad you liked them, Laura! Thanks for stopping by!
Heidi
0These are absolutely fabulous. They are tender and versatile and a great alternative to traditional breads.
Maya | Wholesome Yum
0I am so happy you liked the biscuits, Heidi! Have a great day!
Linda
0My husband and daughter LOVED this. Sadly, I did not. And I wanted to so much! Almond flour has a strong, distinct flavor (to me) and so that’s all I could taste. An almond flour-flavored biscuit. Still rated a 5 because they easily made 12 biscuits for me and the consistency was great. Will make again for family!
Maya | Wholesome Yum
0Hi Linda, I’m glad your family liked them, and sorry to hear that you didn’t. Did you by chance use almond meal instead of finely ground, blanched almond flour? That is a lot more almond-y than the finely ground, blanched kind. Otherwise, hope you’ll find another recipe you like better! There are lots of other bread recipes in the recipe index.
SP
0Baked this almond biscuits today. I added some cranberries and pumpkin seeds and they taste great! Thank your very much for the recipe.
Maya | Wholesome Yum
0I love that you added cranberries and pumpkin seeds!
Lynne Dell'Amico
0These were incredible! much more successful than my attempts at the keto bread or bagels. nice breakfast on the go. thank you!
Maya | Wholesome Yum
0I am so glad you liked the biscuits, Lynne! Thanks for stopping by!
Janet Adey
0Haha I was looking for biscuit recipes, not til after they were cooked I remembered that biscuits in USA is not biscuits in the UK . I was looking for cookies but my husband is eating them anyway!!
Maya | Wholesome Yum
0Hi Janet, Sorry about the confusion! I’m glad your husband still liked them. I do have lots of cookie recipes here.
Missy
0Delicious! I enjoyed one plain then spread a bit of strawberry jam on one for my husband and he loved it. He said they were good but a bit salty. Could I cut the salt done to 1/4 tsp and get the same consistency? Thank you!
Maya | Wholesome Yum
0Thank you, Missy! I’m glad you and your husband liked them. The salt amount is for a savory/salty biscuit, so you can definitely reduce it if you want to have them with something sweet, like jam. The consistency won’t change if you reduce the salt, since it’s such a small amount compared to the rest of the ingredients to begin with.
Dwayne McNeil
0Why when I ask for low carb bread in a bread machine do you give me biscuits?
Maya | Wholesome Yum
0Hi Dwayne, I’m not sure what you mean by “ask for”, but you can make this low carb bread in a bread machine. Hope you like it!
Kelli
0How many biscuits does this recipe make?
Maya | Wholesome Yum
0Hi Kelli, It depends how big you make them but with the cookie scoop I got 12.
Faye
0I can only ever make about 6-8 biscuits with this recipe. The one time I made 8, they were tiny! They are delicious though! I love them!
Maya | Wholesome Yum
0Hi Faye, The number of biscuits will depend on the size you make them. I’m glad you like them!
Crystal
0Loved them! Thank you!
Maya | Wholesome Yum
0I am so happy to hear that, Crystal!
Mike Stephenson
0Is per serving 1 biscuit?
Maya | Wholesome Yum
0Hi Mike, Yes, it is!
Joan Erickson
0Absolutely the BEST almond flour biscuit ANYWHERE!!
You just made our low carb life DELICIOUS!! They go from biscuits to shortcake in a heartbeat!
Thank you!!!
Maya | Wholesome Yum
0Thank you so much, Joan!
Shelly
0Has anyone had any luck with using any type of egg substitute? I seem to have light egg allergies so I’m trying to avoid eggs but I’ve used this recipe before and loved it with eggs. I would love to find a way to use this recipe with an egg substitute .
Maya | Wholesome Yum
0Hi Shelly, I haven’t tried that yet. It might work with these. Please let me know how it goes if you try!
Rebecca
0I’m sorry but the biscuits tasted dry and insipid.
Maya | Wholesome Yum
0Hi Rebecca, Sorry that they were not what you expected. It’s hard to say what went wrong without being in the kitchen with you or hearing specifics. Check the video on the recipe card – did one of your steps look different? This is also a “basic” recipe that can easily be modified to add herbs or spices for different flavors.
Shani
0Has anyone tried making these with avocado oil?
Maya | Wholesome Yum
0Hi Shani, I have not but it would probably work.
Jude Mathers
0Has anyone made these into a sweeter version with stevia? Wondering whether to try it.
Maya | Wholesome Yum
0Hi Jude, I have not. Let me know how it goes if you try. If you do, I’d recommend a concentrated stevia (not a stevia blend with filler), so that the consistency of the batter stays the same.
Joshua
0In the nutritional information is says there is 1g of sugar, just curious, where are you getting that from? If this is correct, then I am not counting some sugar that I should be.
-Thanks
Maya | Wholesome Yum
0Hi Joshua, Almonds do contain a tiny bit of natural sugar so it’s coming from that.
Stacia
0Excellent! Definitely not light and fluffy like traditional biscuits, but very full of flavor. My main complaint is I want 2 or 3 which is not possible on my diet due to high fat content.
Maya | Wholesome Yum
0I am happy you liked them, Stacia! Please come back soon!
Claudia
0Hi ! Can I use a blend of flours? All I have is coconut and macadamia flour. Thanks!
Maya | Wholesome Yum
0Hi Claudia, You can just use the macadamia flour instead of the almond flour. Don’t add any coconut flour, that would be too dry for this recipe.
Darleen
0Can I substitute coconut flour for almond flour?
Maya | Wholesome Yum
0Hi Darleen, No, sorry. I’m working on a different recipe for coconut flour biscuits, so if you join the newsletter you’ll be notified once it’s ready!
Teresa Barat
0Lovely recipe, but please don’t suggest ghee for non dairy because ghee is made from milk fat. Teresa
Maya | Wholesome Yum
0Hi Teresa, You are absolutely right. I offer both ghee and coconut oil as options depending on dietary needs. Some people who are lactose-intolerant are able to tolerate ghee since the milk proteins are removed. Others are not, and they can use coconut oil. Feel free to use what works for you!
Holly
0I thought the fat count of 15 grams was high .. so I entered the recipe in My Fitness Pal and for 1 biscuit I think it was 8.7 grams and the calorie count was different too ? Yikes I’m confused
Maya | Wholesome Yum
0Hi Holly, My nutrition info comes straight from the USDA Food Database, which is more reliable than online calculators that can have submissions from anyone. It will vary a bit based on the brand you have, but not quite by that much. Most likely one of the ingredients had the incorrect amounts listed. You can check the nutrition info I use for individual ingredients in my low carb food list, which has data from the USDA.
Barbara
0These biscuits are truly delicious. My family LOVE them.
I make them with salted butter, so they are actually only 4 ingredients!
I also experimented and added 1/2 cup grated old cheddar cheese to the batter. Oh my goodness, sooo yummy!
Thank you so much for this life-changing recipe!
Maya | Wholesome Yum
0I am so happy you loved them! Have a great day, Barbara!
Toni
0Thank you so much for this easy and delicious recipe!!
Maya | Wholesome Yum
0You are so welcome, Toni! Have a great day!
Sara Elizabeth Feavearyear
0Done this recipe with whole almonds I blended and butter Delicious
The got a bag of organic blanched almond fine flour and used coconut butter totally different but Delicious
Thank you so much for this easy and irresistible recipe
Maya | Wholesome Yum
0I am so happy you liked it, Sara!
Socorro Brown
0My biscuits did not rise. Looked more like a puffy cookie. I followed the directions.
Maya | Wholesome Yum
0Hi there, Sorry they didn’t do what you expected! Low carb flours don’t rise as much as wheat does, these are more of a dense biscuit that rises just a little. If they were like a cookie, they were probably flattened too much to begin with. I hope you still liked the taste!
Natalie
0Well…WOW!!!! The biggest challenge I have had woth reducing carbs and sugar in my house has been bread and cake. This recipie is super easy and turned out amazing!!!! You are my new guru!!! Thank you so much!!!!
Maya | Wholesome Yum
0I am so happy to hear that, Natalie! Thanks for stopping by!
Lauren
0These look awesome! But I am so confused; in the title, headline, and elsewhere you specifically state there are 4 ingredients, but there are 5 lol.
Maya | Wholesome Yum
0Hi Lauren! Most people don’t count salt as an ingredient 🙂 I hope you like them! Thanks for stopping by!
Carolyn P.
0I made these for breakfast and they were great! I can’t wait to experiment with various add ins and spices.
Maya | Wholesome Yum
0Hi Carolyn! I am so happy you liked them! Have fun with the additions 🙂
Shae Lynn
0Made these in several varieties and they were all great! I’ve made them : as written, sub coconut oil for butter for a dairy free version, sub flax egg and coconut oil for a vegan version (my husband was SO happy for a keto-vegan biscuit!!). I’ve also done them with both almond flour and almond meal, and added cinnamon to partial batches of each kind for a no-sugar “sweet” treat. Thanks for such a versatile and delicious recipe!
Maya | Wholesome Yum
0I am so happy you liked them and I love all of your varieties, Shae!
Kat
0These were so easy to make. Using a small cookie scoop I made them into small biscuits and they were a hit. I can’t wait to share this tasty recipe! Thank you so much.
Maya | Wholesome Yum
0I am happy you liked them, Kat!
Becky D
0I just made these and added a little garlic wow I’m really impressed these are awesome !!! Thanks for the recipe !!
Maya | Wholesome Yum
0I am so happy you liked them, Becky!
Gloria
0Can you freeze these?
Maya | Wholesome Yum
0Hi Gloria, Yes, definitely! I do it all the time.
Michelle
0How many biscuits does the recipe give?
Maya | Wholesome Yum
0Hi Michelle! The recipe makes 12 biscuits. I hope you like them!
Maureen Whale
0What is the difference between almond flour and ground almonds?
Maya | Wholesome Yum
0Hi Maureen, Almond flour is blanched and finely ground. It creates a better texture in baked goods. You can use either one in this recipe, but almond flour will yield a better result.
Elizabeth
0Super easy to make! The video was helpful and it was well done. I subbed the coconut oil for the butter. Very tasty! All the ingredients were on my detox food list, so awesome bonus.
Maya | Wholesome Yum
0Thank you so much, Elizabeth! I’m glad the video was helpful. Enjoy the biscuits!
normitten
0Super yummy and easy to bake. Ten points!!
Maya | Wholesome Yum
0Thank you so much, enjoy!
Jerry
0So, we tried this recipe. After following the instructions and quantities of the ingredients explicitly, the mixing bowl was not hardly damp and the mixed ingredients were still powdery with no chance of sticking together to make a biscuit. We added some water to help it stick together and the results were a “rubbery” biscuit after baking. Not in the least bit “buttery” as the recipe states. Any advice?
Maya | Wholesome Yum
0Hi Jerry, Sorry you had issues with the recipe. One of the amounts or ingredients must have been different, because I’ve made these dozens of times and the dough is never powdery. I would double check the amounts and ingredients. Did you by chance use coconut flour instead of almond? That would definitely make them dry and not workable. I wouldn’t recommend adding water and can’t vouch for the results if adding that.
Silvia
0Hello Maya! I made this recipe with an added cup of shredded mozzarella and I used a lit bit less of almond flour.They are delicious!
Thank you for posting all your wonderful recipes!
Maya | Wholesome Yum
0Hi Silvia, Thank you so much! The cheesy version sounds delicious.
Holly
0I’ve made this a few times. What I’ve learned is,they crumble very easily. I found a solution. I flatten them to use as a slice of bread. Cool off and store in fridge. The next day I fry in a pan of butter. It keeps them together and taste even better. I add garlic powder or other herbs to enhance the taste when I prepare them. So satisfying. Makes Keto diet easier.
Maya | Wholesome Yum
0Hi Holly, Thank you for those tips! I like the flattened versions to use as bread, too.
Nancy
0Are your recipes available on Lifesum or Myfitnesspal? I have been using lifesum lately. Very helpul to keep track of my macros
Maya | Wholesome Yum
0Hi Nancy, I’m not familiar with Lifesum, but I know they are on MFP. With most apps you can track macros for any recipe from the Internet.
Diane
0Hi, I’m on the keto diet, similar to Paleo. Can I just use regular baking powder instead of GF?
Maya | Wholesome Yum
0Hi Diane, Yes, you can! Most baking powders are naturally gluten-free anyway, but some are not. If gluten-free doesn’t matter, any kind is fine.
GiGi
0Is it 164 cal per biscuit? 🙂
Maya | Wholesome Yum
0Hi Gigi, Yes, The nutrition info is per biscuit. They are very filling, too.
Allie
0I had a MAJOR blonde moment and forgot to add the eggs. This recipe actually has 5 ingredients, including the salt. Oops! I popped them in the oven and knew something was off. Oh well! I still used the crumbly “biscuit” as a crumb topping on my soup, but I can’t wait to make these (with egg) again!
Maya | Wholesome Yum
0Glad you were still able to use it! Hope you like it better next time. 🙂
Marsha
0These are so good and easy!! I’ve added some cream cheese to the recipe a couple times which worked great.
Maya | Wholesome Yum
0Thank you, Marsha!
Hillary
0Have you tried to make these with coconut oil? It says it can be substituted for the butter. I tried tonight and the dough was so crumbly I couldn’t mash them together to make a ball. I added some water and that helped, and they tasted GREAT, but they were still dense and crumbly. Suggestions? Did I do something wrong?
Maya | Wholesome Yum
0Hi Hillary, Yes, I have made them with coconut oil. Sorry you had trouble with it. It needs to be measured solid before melting, so maybe that was the issue? It’s fine to add a little bit more oil if you need to, but it’s normal for the dough to be fairly dry. They do come out dense like biscuits. Are you looking for a more fluffy bread? If so, this keto bread recipe might be better.