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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- Sour cream – This optional ingredient was a later addition from how I originally made these years ago.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
Erin
0Easily the best biscuit recipe I found since converting to a ketogenic lifestyle. The butter flavor is very forward which made it taste like how you would expect a biscuit to taste. So moist and even had some flakiness too.
*I used the recipe including the sour cream.
Amber
0Omg!! Soooooo yummy!
I try low carb recipes all the time. I’m trying so hard to get back into keto but I struggle. This will help with the biscuit cravings!
I didn’t have sour cream on hand so made them without the sour cream.
I saw another southern poster say they substituted bacon grease for the butter.
I did 1/2 the butter and 1/2 bacon grease.
I also cooked them in my cast iron skillet with a little melted bacon grease in the bottom.
Super yummy!!!
Keto baker
0I made it with ricotta and added some mozzarella. Needed longer baking, but came out delicious!
Katy P.
0This was actually thee only keto recipe I loved. Having tried many before, this was sooo refreshingly yummy!!! I added a pinch of garlic salt and shredded cheese. It tasted just like the cheese bread at red lobster. Freaking awesome. My kids even ate them!! And they are picky little bastards;)
Monique
0I woke up this morning craving some biscuits with my breakfast. But having just started my low carb/keto diet I wasn’t sure of my options. I’m so happy that I selected this recipe out of the millions that popped up. And it was the first one that I taped on too *wink* I did everything as she suggested, even the sour cream. I even added a little mixed shredded cheese. It was just about 1/4 cup that was left in the bottom of the bag. Baked for 15 minutes at 350 and let me tell you…they came out moist AND delicious!!! I was a little worried about texture because I made a recipe for almond flour pancakes the other day and they crumbled to pieces. Maybe I did something wrong there. But either way, this one is a keeper. Thanks for the simple and delicious recipe.
Constanza Focaccia
0great
Vickie
0Tried other almond flor biscuits. These taste like baking soda. Wouldn’t recommend them to a friend. Sorry.
Wholesome Yum M
0Hi Vickie, Oh no! Did you use baking soda or baking powder? My recipe calls for baking powder, not baking soda. Baking soda would make them taste very bitter.
Jen
0I just started keto and made these biscuits last night. I only made half recipe because I wasn’t sure how they’d be. Well, safe to say I will be making these many more times again! They were so good! Best straight out of the oven but good the next day lightly toasted. I made one with butter and Red Lobster garlic seasoning (we had some leftover packets), and the other with raspberry jam (frozen raspberries cooked for a few minutes with sweetener.) Delish! Thanks for the recipe!! Keto will be a breeze with these!
Karen
0Hi there! I’m new to all these keto baking ingredients but I’ve been giving it a try. I made this biscuit recipe today and both myself and hubby really enjoyed the taste and texture. I tad crumbly but can deal with that though if there’s a solution to that I’d love to hear. Do I need to pack it tighter in my scoop?
My main question is they were nice out of the oven, a tad crispy on the outside and soft inside. I put them in a covered cake stand and a few hours later now they are really soft! Not as pleasant to eat. They were totally cooled off before I stored them. Is this normal? Do I have to eat them all immediately out of the oven lol!? Which I could they tasted so great.
Wholesome Yum M
0Hi Karen, No need to pack the almond flour in the measuring cup, just level off the scoop and use it in the recipe. If you packed the almond flour for this recipe, that would likely explain why your biscuits were a bit crumbly. As for them softening, if you live in an area with high humidity then this can happen. Feel free to leave your biscuits out at room temperature, covered with a tea towel to preserve the texture.
Karen
0Oh no, I wouldn’t and didn’t pack the almond flour. I meant to pack tighter the dough in my scoop, I used a three teaspoon cookie scoop to portion it into my baking tray. Perfect size! Yes, I did think after asking you I’d try covering with a tea towel. Great minds think alike.
Wholesome Yum M
0Hi Karen, If they were crumbly after adding the optional sour cream, then you can increase the amount of melted butter by 1 tsp for the next batch. Enjoy!!
Alison
0Thanks so much for this great recipe. I had to use kosher salt as I didn’t have sea salt and normal baking powder. Used sour cream… awesome. Golden brown on the bottom, I have a gas stove and checked after 14 minutes… gave the biscuits an extra 2 minutes.
Alison
Family loved them
Evita
0I made the basic recipe, including sour cream. They turned out absolutely delicious!!! TIP: I brushed a little of the melted butter (leftover in the container after I poured it into the dry ingredients) on top of the biscuits right before putting them in the oven, and this helped them turn them a slight little golden brown.
Tim
0Added Italian herbs and shredded cheese. Wife and daughter loved them. This rarely happens when I cook so it must be a great recipe.
Jessica
0These did not turn out well at all. I followed the recipe exactly and was very disappointed. They did not taste good and there was an overpowering saltiness.
Wholesome Yum M
0Hi Jessica, I’m sorry this recipe didn’t turn out as expected. I assume you used salted butter, which is probably why they were too salty. If you use salted butter, then the additional salt isn’t necessary to use in the recipe.
Annette Cassatt
0How much Sodium is in ea. Biscut???
Wholesome Yum M
0Hi Annette, I don’t know the sodium count, but feel free to enter the recipe into an online recipe calculator to get an accurate idea of the sodium for the recipe.
Steve
0How can I get them to turn golden on top?
Wholesome Yum M
0Hi Steve, Feel free to leave them in for another minute or two until they reach the desired color.
Dawn
0Oh man! These things are good! I am going to have a hard time keeping myself from eating too many at once!
Squeaky
0Wednesday is soup day here, and I wanted something biscuit-like to try today.
These are super light, fluffy, and delicious! Instead of the sour cream, I used 10% yogurt that we always have on hand, so my batter may have been slightly wetter. I plopped tablespoonful on a cookie sheet, they came out looking like basic drop biscuits. Very moist and delicious with a generous blob of butter. I can’t wait to try them with some variations like cheese and herbs or even seeds on top! These could even be a breakfast staple!
Squeaky
0Hi Again! Made these again, 2 days later. 🙂 added finely grated cheddar, pepper, and finely sliced green onion. Sprinkled parmesan on top. Had them with a breakfast of sautéd baby kale, and poached eggs. OMG! Delicious.
A friend of mine went to (large warehouse store place) for me, and bought SO many bags of almond flour- I only wanted one! But now I have a terrific use for it all. What will I add tomorrow?
Rebecca
0Hello! I would love to give these a try, but only have olive oil on hand. Could I sub the butter for olive oil?
Thanks in advance!
RT
Maya | Wholesome Yum
0Hi Rebecca, Olive oil would not be ideal. They will likely taste oily or greasy. If you have coconut oil, that would be a better substitute than olive oil.
Stephanie
0Added garlic powder and cheddar cheese and my 21 year old said if I hadn’t said anything she thought they would have been the red lobster buns
Natalie
0I absolutely love these biscuits! Feels like real bread, don’t feel like I’m compromising on texture or flavor. It’s a keeper.