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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- Sour cream – This optional ingredient was a later addition from how I originally made these years ago.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
Cyndi
0OMG, so good! I used Lawry’s Garlic Salt instead of sea salt, and added some cheddar cheese! They are just as good as Red Lobster’s Cheddar Biscuits. And like you said, so easy! Thanks so much for sharing this awesome recipe!
Maya | Wholesome Yum
0Thank you, Cyndi! Love the idea of adding cheddar to them, yum!
April A.
0I can’t have almond. Do yo think sorghum flour would sub well?
Liza M. Shaw
0Cashew flour can substitute almond flour 1:1. It is worth it.
Maya | Wholesome Yum
0Yes, cashew flour should work the same way. But, it’s higher in carbs than almond flour. Macadamia nut flour is lower in carbs.
Maya | Wholesome Yum
0Hi April, I haven’t tried that. Let us know if it works!
Michelle Sweetland
0I made these last night and they were awesome! Ty
Maya | Wholesome Yum
0Thank you, Michelle!
Dawn
0Tonight I was looking for a quick easy recipe for biscuits to go with a Mexican chicken recipe that I threw together, when I found these. The biscuits are awesome! Thank you so very much for sharing this recipe. Can’t wait to check out the rest of your site 🙂
Maya | Wholesome Yum
0Thank you, Dawn! Welcome and I hope you find many recipes you like!
Diane
0Hello there, Can I use egg whites instead of whole eggs? I am allergic to the yolk. If so, how many egg whites would I need? Regards, Diane
Maya | Wholesome Yum
0Hi Diane, You can, but they will be more dense. You may want to add more baking powder to compensate. If you decide to try it, the replacement would be 3 large egg whites instead of the 2 large eggs.
Carolyn
0Hi – since Paleo is dairy-free, I’d like to avoid using butter. How different are the results if you use coconut oil? How much does it change the texture & taste?
Maya | Wholesome Yum
0Hi Carolyn, Butter is one of those things that is up for debate in paleo circles. Many people do include it in a paleo diet, but you can also use ghee or coconut oil in this recipe if you want to. I prefer the flavor of butter or ghee, but coconut oil works, too. The texture is about the same either way. The flavor is a little different with coconut oil, but still good.
Sally Doll
0Hi, Can you add sour cream to the batter and how much would you suggest?
Maya | Wholesome Yum
0Hi Sally, I haven’t tried that. What is your goal with adding the sour cream? I’m sure you could. You’d probably need to replace some of the butter with sour cream in the same amount, to maintain consistency.
Kestrel
0I have added sour cream to them and they have less delicate structure (think cornbread) which is better for dunking or serving with a sauce. I have made these a multitude of ways:
* with cinnamon sugar and a bit of vanilla bean along with honey butter (you could theoretically use maple syrup but that has way too much sugar for me so I haven’t tried it )
* also with garlic, a bit of parmesasan cheese (NOT the junk from a green can) and some Italian seasonings
*a healthy bit of fresh black pepper and then lightly pressed in a panini maker and smothered with sausage gravy
* a base for a grilled peach and a dollop of whipped cream and a drizzle of honey
*mixed with Splenda then seated in a puddle of sauce that I spiked with framboise and diced real cherries and then topped with whipped ricotta mixed with honey <—- awesome!
*I added coconut milk and some flakes to the batter with coconut cream which were great alone but then I whipped the leftover coconut cream to put on top with some blueberries. Amazing.
I had a couple of coconuts biscuits left over so I cubed and toasted them, mixed them with chopped pecans, walnuts and hazelnuts to make a little granola-like topping for a chocolate mousse made with ricotta and cocoa. Paleo purists could use it on an almond milk-based ice cream. The difference in texture is nice.
Hope that helps. Thanks for the recipe. I've obviously used it a lot!
Maya | Wholesome Yum
0All of those different ideas sound delicious! I’m glad you’ve been inspired by this recipe!
Liyah
0I followed the recipe. I measured the butter while solid and then melted it. It turned out looking like the picture shown above. However, the biscuits taste more like dry cornbread than a biscuit. I made it a second time and added 2 tbsp of almond milk. The milk made the biscuit a bit softer, but it still tasted like cornbread. Although this recipe was really easy to put together, I don’t think I will be making this again.
Maya | Wholesome Yum
0Thank you for the feedback, Liyah. Sorry that they weren’t for you. I hope you’ll try another recipe! Low carb bagels may be a better option if you’re looking for something more chewy.
Denise Crow
0I made these and added garlic, old bay, and cheddar. Sooo goood!!!
Donna
0Great biscuits!
Will definitely make again.
Thanks for another great recipe.
Jamie
0I paired these (delicious!) biscuits with white cheddar and now I want to make another batch and bake the cheddar in. How much did you use and did you alter any other the other ingredients? Thank you!
Maya | Wholesome Yum
0Thank you, Denise! Those add-ins sound great!
Faye Cox
0I have made these and added different kinds of cheeses, but my favorite is using Splenda and cinnamon in the batter! Thanks for the recipe, it is great.
Maya | Wholesome Yum
0Thank you, Faye! I need to try a sweet cinnamon version of these.
Kelly
0But you don’t say how many biscuits the recipe makes.
Maya | Wholesome Yum
0Hi Kelly, This info is on the recipe card – it makes 12 biscuits.
Wholesome Yum A
0Would these be good for biscuits and gravy?
Maya | Wholesome Yum
0Hi Amanda, Absolutely! Give them a try!
Susan
0I see 5 ingredients?
Maya | Wholesome Yum
0Hi Susan, I don’t include salt and pepper in my ingredient counts. This is pretty typical for recipes. 🙂
Omnivore47
0I don’t see salt and pepper in these ingredients. You don’t seem to be counting the eggs, which are an ingredient.
Maya | Wholesome Yum
0The four ingredients other than salt in this recipe are almond flour, gluten-free baking powder, eggs, and butter. 🙂
Stellar
0Yeah, please let us know, Sharon!
Mary
0These came out wonderful. I used them for strawberry shortcake. Broke up a biscuit in a bowl, added sliced fresh strawberries and put a little whipped, heavy cream on top. Nice to feel like you are having a treat but keeping the carbs low.
Maya | Wholesome Yum
0Thank you, Mary! That sounds like an awesome way to enjoy these.
Renae
0What I have says Almond Flour/Meal. It reminds me more of cornmeal than flour. Could I put it in a food processor and it work for the biscuits?
Maya | Wholesome Yum
0Hi Renae, A label like that usually means it’s almond meal, which is less finely ground than almond flour and typically not blanched. Putting it in a food processor would help (but be careful not to overprocess or you’ll end up with almond butter). Either way, the biscuits do work with almond meal, but the texture is a bit different.
Gall
0Thanks for sharing. I really need to keep my carbs down and eat no wheat at all.
Maya | Wholesome Yum
0You’re welcome!
Sarah
0What country are you in? When you say biscuit, do you mean cookie? Or whatever the word biscuit means in America, I think like a scone or shortcake.
Maya | Wholesome Yum
0Hi Sarah, I’m in the United States. Here, biscuits are more like a soft, buttery bread. The texture is a little similar to a scone, but they are savory, not sweet. They make a good accompaniment to a meal, or if you make a flattened version of these biscuits, you can use them as sandwich bread as well.
Christa
0These are so yummy, so glad I found this recipe! Just curious how you store them? Thanks! 🙂
Maya | Wholesome Yum
0Thank you, Christa! You could keep them on the counter for a day or two, but they are best stored in the refrigerator.
Wholesome Yum A
0My husband and I are doing low carb diet and I just made these! So easy and pretty tasty! I love that they’re GF for the kids too. We’re not allergic, just do better without it.
Maya | Wholesome Yum
0Hi Amanda, I’m glad your family liked these! We’re the same way – not allergic to gluten but still feel better without it.