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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- Sour cream – This optional ingredient was a later addition from how I originally made these years ago.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
Lisa
0I’ve made these as is, sweet (added a bit of keto sugar, vanilla and cinnamon), and savory. They are amazing any way you choose. So customizable. So easy! Freezable. Today these biscuits will be keto shortbread for strawberries and shortbread. Thanks for a GREAT recipe!
Nancy
0What a great idea to make them sweet with keto sugar, vanilla and cinnamon. I will try that.
Thank you for sharing.
Donna
0Oh my! These were so delicious! I’ve had requests from family to make them again and again. Thank you for this wonderful recipe that is so easy to whip up.
Sharon
0Great recipe! Thank you for sharing. They were quick and easy to make, my biscuits were buttery and light. I sampled my first one with low sugar/ low carb jam but they will also be perfect to accompany a savoury meal.
Sheila
0I found this to be a great go to recipe that I will use again and again. It’s not always easy to find gluten free simple recipes that are tender and tasty. Thank you.
Charlotte Lehto
0Outstanding! I love most all Maya’s recipes but this is one of my favs. I eat a biscuit in the morning with a bit of cottage cheese and I am good until lunch around noon. I decreased the salt a bit but otherwise followed the recipe instructions.
Fred
0Whatever “scale” means, it says 12. But in your picture, you have two pans of 8 biscuits each. That’s 16, I ended up with 14.
So on the nutrition facts, is it for one biscuit of 12? Or one biscuit of 16?
Maya | Wholesome Yum
0Hi Fred, It all depends on how big you make each biscuit. I had older pictures that showed the same pan before and after baking, so that would be the 2 pans you’re probably referring to. I tend to grab different pans based on what else I’m making, so for the picture in the post, I used small ones and just photographed the pan that was full. The rest of the biscuits were on another pan not int he photo. The nutrition facts listed are based on 12. Occasionally I get 11 or 13 instead. Hope this helps!
Lori Maher
0At first I thought these would be grainy because the batter looked like sand but these were really tasty.
MJ Graham
0These were delicious! My family enjoyed them so much, I’m making a third batch today. Also made the blueberry scones, wonderful.
Janet
0Light and fluffy just as claimed – the best grain-free biscuit recipe I’ve tried and I have tried quite a few. I am on SCD and dairy-free so subbed a few things and they are still amazing! Just so you know this works – I subbed 1/4 tsp baking soda for the 2 tsp baking powder, olive oil for the butter and coconut yogurt for the sour cream. So glad I found this recipe.
Donna
0Yum! I served this recipe with a winter soup, and it was soooo good!
Ursula
0What are the quantities re ingredients for Keto Almond biscuits please. I couldn’t see the measurements on the page.
Maya | Wholesome Yum
0Hi Ursula, The recipe card is right above where you just left this comment. 🙂 You can also use the jump to recipe button at the top of the post, but I do include tips in the post itself.
Jeremy
0Would this recipe yield dough for dumplings?
Maya | Wholesome Yum
0Hi Jeremy, Sorry, I don’t recommend this recipe for dumplings. They would fall apart.
Christina Wagler
0Easy and yummy!
Ika Dwinanto
0I love this! I brushed a little more butter just before it’s done, and my son says it has a cheesy taste. Thanks for the recipe ❤️
Robyn Rosenkrantz
0Looking forward to making these! Would Goat Yogurt work instead of Sour Cream? Thanks 🙂
Maya | Wholesome Yum
0Hi Robyn, Yes, plain yogurt should work in place of sour cream. I’ve done it with Greek yogurt, though that might be a bit thicker than what you have.
Janell Stone-Pritzkau
0These are THE BEST Almond Flour biscuits!! I didn’t use the sour cream as I was following your Keto Cookbook and didn’t know of the sour cream option. I’ve tried a couple of other Keto biscuit recipes and my husband and I liked 1 of the other 2 until we tried these!!! Hands down the Best – thank you for the recipe!! Add a little butter and honey and you are in business!
Cora May
0Can these be baked in an air fryer?
Maya | Wholesome Yum
0Hi Cora, Yes, probably, but I’ve only made them in the oven so don’t have a specific time or temperature recommendation for you. Let me know how it goes if you give it a try.
Lori
0Can you use Greek yogurt or even cream cheese instead of sour cream?
Maya | Wholesome Yum
0Hi Lori, Yes, Greek yogurt will work! Cream cheese would be too thick to have the same effect.
Pamela
0Flawless! And delicious! Thanks for sharing.
Mindy
0Hi Maya, I feel like I may have made this recipe before the sour cream addition a while back. I went searching last night for this recipe and I don’t think I recognized it! Question…was the original version basically the same minus the sour cream? I LOVED that recipe and want to recreate it. I can’t have dairy so sour cream is out for me. Thanks! Mindy
Maya | Wholesome Yum
0Hi Mindy, Yes, the original did not include sour cream, and it was the same other than the sour cream. The sour cream is optional, so you can just leave it out and it would be the same recipe as before. You can also use coconut cream in place of sour cream.
Sanjiv
0With respect to omitting the sour cream, i find adding an extra egg helpful. i believe the original recipe that excludes sour cream had 4 eggs. Anyway, i make this often without the sour cream (mostly because i don’t have any on hand) and am a fan.