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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- Sour cream – This optional ingredient was a later addition from how I originally made these years ago.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
Michelle
0Haven’t made these in a while but I really like them. They are good with kerry gold butter,homemade jam buscuits and gravy even sausage cheese biscuts.
Brandye
0These biscuits reminded me a lot of the taste and texture of Red Lobster’s Cheddar Bay Biscuits!! I added Mexican Chorizo, Mexican Cheese, and Trader Joe’s Everything but Elote Seasoning!! So yum!
Angie
0I like this recipe because it had only 6 ingredients (yes, I included the sour cream), it was quick, easy, and very moist and tasty! I struggle with the texture of many of the almond flour recipes, but these were not as “grainy” as some of the other recipes I’ve tried. I paired the biscuits with some gf keto sausage gravy and breakfast was yum!
Katja Falla
0Omgosh!! Our new favorite recipe!! It’s all he wants now. Definitely 5*+++ subscribed already and can’t wait to test out more recipes. He loves the taste and finds them like reg non keto biscuits. Burgers, breakfast, they are perfect!!
Monica
0I have tried the almond flour twice, the biscuits are flat, tastes horrible. I don’t like them at all. What are my other options?
Wholesome Yum M
0Hi Monica, Sorry this recipe didn’t turn out as expected. If they turned out flat, then you may want to make sure your baking powder is still within its expiration date. If the flavor is an issue, then you may like these Keto Cheddar Bay Biscuits better, which include shredded cheese and garlic. Also here is a recipe for Keto Dinner Rolls, which have a traditional yeast flavor to them. I hope you find one that you love.
bearo
0Yum yum yum yum! left out the sour cream, and my mums and mine favourite toppings are raisins or cheese, both which I put on before cooking. My mum’s grain free and gluten intolerant, so these make great snacks/quick breakfasts! recommend these to everyone, super fun and easy to make!
Sabita
0I made for my husband..he’s diabetes he enjoyed it came out real soft an tasty
Mieke
0Not being rude, but no sugar or sugar substitute in the biscuits?
Julie
0Does not need sugar. The biscuits are very buttery and sweet the way the recipe is written.
Maya | Wholesome Yum
0Hi Mieke, Are you by chance in the U.K.? What we call “biscuits” here in the U.S. is very different from the U.K. Biscuits here are a savory bread-like item that is usually served on the side with soup, salad, etc, and I know some countries refer to what we call “cookies” as “biscuits”. It’s not a cookie, if that’s what you’re thinking. So no, there is no sugar or sugar substitute in these, but I have a variation in the post above to add it if you want to. Hope this helps!
Kathy
0Fantastic recipe
Chelsea Brown
0I love this recipe. Was searching for almond flour biscuits recipe and found yours. I opted not to use the sour cream but made mine into a buttermilk almond biscuits by adding a half of a 1/4 cup of almond milk mixed with lemon juice. I used the Country Crock Plant Based Butter in my ingredients. Thank you for this recipe. Very easy to make and delicious!
Kiki
0Used ghee instead of butter and Mykonos vegan vegetable cream cheese (just what I had) instead of sour cream, didn’t rise all the way but they’re delish! 🙂
Tonette
0First time making these little biscuits and they’re GREAT !!! We’ve changed the way we eat and thank you for your web site!!!
Evie
0These were way too salty for my taste. Perhaps I should have taken out the sour cream and salt and added sweetener instead? I gave it one star fir the easiness to make and the 2nd star for the smell, as they did smell delicious whilst they were baking.
Wholesome Yum M
0Hi Evie, This recipe is for savory dinner biscuits, not cookies. Sorry if there was a misunderstanding around the name.
Evie
0Yeah I should have realised when I was mixing the stuff together, wondered why there was no sweetener. One thing I would say is that the texture is light and fluffy. My hubby doesn’t mind them as he is less sensitive to salt than me lol. If I were to want them sweeter would you recommend adding sweetener and maybe double cream instead of sour cream?
Wholesome Yum M
0Hi Evie, Yes, you could definitely add a sweetener if that’s your preference. Double cream would also likely work, but it may thin the dough a bit more than desired. I would start with a tablespoon and increase until you reach the same consistency as shown in the video. I’d love to hear how this turns out when you decide to make it!
Evie
0So I tried with the sweetener and double cream. These taste amazing. The texture wasn’t as fluffy as the original and came our a little flatter, but I think next time I’ll try whipping cream as it’s got a thicker texture like soured cream.
Patricia
0These are divine! I added the sour cream as the recipe says you can if you prefer. These are light and soooo good. I used Bob’s Red Mill Super Fine Almond Flour! Thanks Maya!
Kelly
0I didn’t add sour cream. I didn’t like them, but I’ll try again and add “something” to them.
Maya | Wholesome Yum
0Hi Kelly, Sorry these didn’t suit your tastes. If you are looking for a biscuit with a bit more flavor, try one of my variations in the post, or my keto Cheddar Bay biscuits.
Paul Petersen
0This was tasty for sure and definitely reminded me of a buttermilk biscuit with the sour cream. The texture is more like cornbread though and that’s a hard one to get past. I do thank you though. I’ve been craving biscuits and gravy and this biscuit filled the craving and I will make it again.
Amanda
0I just popped these in the oven so I’m not sure how they’ll turn out but they were soup once everything was mixed. I added almost an additional cup of almond flour and had to wet my hands to get them on the try. Fingers crossed they come out good.
Jodi
0I’ve tried many keto biscuit recipes and this one is by far my favourite. I used ghee and left out the sour cream because I don’t use dairy. They were easy and tasty!
Caroline Miros
0Clearly we did something wrong! They look like cookies! Any trouble-shooting/advice?
Thanks!
Wholesome Yum M
0Hi Caroline, Did you happen to watch the video before making this recipe? How did your dough compare to the video?
Jean O'Harris
0Made these last night to go along with keto vegetable soup (also from Wholesome Yum). I used the sour cream, and these biscuits came out wonderfully! Delicious, light, tasty, and even just a hint of sweetness. I did not slightly flatten them…there’s really no need to, if you like the look of peaks in your biscuits, which I do! I was even asked for the recipe by a non-keto guest! Will definitely make these again!