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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- Sour cream – This optional ingredient was a later addition from how I originally made these years ago.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
Kathy
0These were great! The addition of the sour cream was genius!
Maryruth
0I made these biscuits last night to go with chicken and biscuits and they are fantastic. I even had one for breakfast this morning with a slice of cheese and chicken. I will definitely be making these again.
Kathy
0These are THE BEST paleo biscuits I have ever made!! Thank you for the great recipe. I made them plain, but will try some savory additions next time!
Willow
0Great texture but a little salty for my taste. Next time I’ll use either unsalted butter or less salt
Jessica
0yeah, that was my initial reaction as well..good but a bit too salty..or maybe it’s the baking powder I’m tasting?
Wholesome Yum M
0Hi Jessica, Did you use baking powder or baking soda? Baking soda would definitely make these biscuits taste off or salty.
Jessica
0Oh sorry, I just saw your reply! I used baking powder. I will make them again sometime with just a dash of salt and see if I like that better. I definitely still enjoyed them. 😉
Julia
0Thank you for posting this recipe, it’s a keeper! I add 1/4 tsp herbs de provance for a savory flavor.
Nancy Heaton
0All I had was almond meal, So I used that for the biscuits. They were good, and settled my tummy, but the ones now with almond flour & sour cream are delicious, yet still settle my tummy when needed. Excellent microwaved for 30 seconds on a paper towel!!
Maricela Simon
0This recipe is definitely replacing my old biscuit recipe. I felt my batter was too thin after adding the sour cream, so I added 1/2 cup of grated cheese. Made them that much better! I love the crust that formed on top. I did have to cook them like 5 minutes longer but they were perfect.
Deanna Parker
0I’ve tried many Keto biscuit recipes and this one is by far the best! It will be my go to biscuit recipe from now on. The biscuits are buttery, flaky and delicious. Thank you for your hard work creating this recipe.
Bonnie
0So good! I replaced about a quarter cup of the almond flour with ground flax seed. Delicious!
Bre
0This recipe is amazing!! I didn’t have sour cream but mayonnaise worked in substitute
Sylvie
0I made these biscuits the other day and they are amazing!!! I used salted butter and a tiny pinch of salt and it worked great! I also put raisins and choc chips in them last time i made them and i had to actually hid them from my mum! also it does say it makes twelve but i have actually made 17 before so watch out! thank you so much for this recipe!
Rupert
0I’ve made these many times. I either use 10% yogurt, or sometimes buttermilk. Today I had neither so for extra moisture I added mayonnaise. Just a bit (slight tablespoon in a half recipe). The mayo kind of stiffen up the dough so I could roll them in balls! They were so moist and delicious and looked like perfect round cheese cookies. So funny.
Christine
0Did you still use the sour cream in addition to the mayo?
Judy B
0These were delicious. I didn’t get enough almond flour in and they were a little loose but they still baked up nice. I was impressed with the flavor. Just found your website. Looking forward to trying more recipes.
Debbie Booth
0The biscuits tasted good but needed a bit more binder like a little more egg or egg white and a bit more butter. But it tasted very good.
Tracy Fantini Spies
0These spread out a lot, as did the cheddar cheese Red Lobster style biscuits when I made them, like cookies do. Taste great though! Am I doing something wrong? Maybe flattened them too much?
Wholesome Yum M
0Hi Tracy, These biscuits should not spread much during baking. They will retain whatever shape you form. If you want them to remain tall, then there is no need to flatten them. Enjoy!
Lee Smith
0I gave up on almond flour and biscuits 6 months into keto diet. This recipe changed my mind. Perfect texture/crumb for biscuits and great taste. My husband likes them better than wheat flour based biscuits.
Shannon
0This is the first keto biscuit I’ve made that actually tasted like a biscuit. It was so good!
Heather Bounds
0You had me at biscuits! I threw in some diced jalapeños and wee cubes of old cheddar, and olé = to die for. I can now have warm baked goods without all the carbs. Thanks so much for this versatile recipe.
Katie Andrews
0I am a biscuit snob so I was very skeptical when making these but dang these are GOOD! I will definitely be making these again and again!
Vikki
0My my, that was very good. I threw some garlic in, and the flavour and texture was very much like those lovely biscuits that we always fill up with at Red Lobster. Thank you, I was advised by the other eaters that we could do that again.
Rene(e), she/her
0Hi 🙂 thank you a million times for this healthy version of one of my comfort foods. It was super quick and easy. I made a double batch, thankfully but oye! It went very quickly. I just reordered more almond flour so I can make more. The only bummer is having to share with the others who also enjoyed it!
I am very interested in learning more about eating lower carb so will definitely be exploring and sharing more of your page soon. Thank you for what you are doing! May you keep it up for a long time 🙂