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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- Sour cream – This optional ingredient was a later addition from how I originally made these years ago.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
jeanbw
0I haven’t tried it yet but will shop for the almond flour and sour cream tomorrow. I can hardly wait. Am doing keto and long for a biscuit at times. (Like now!)
Loretta
0I love your recipes, however after buying your cookbooks, I’ve been diagnosed with chronic kidney disease. Therefore I can’t eat almond flour. I need substitutes like sunflower or pumpkin flour, or other alternatives. I was really enjoying your biscuits. Mine turned out great snd were a breakfast staple.
Jeremiah
0This is really great for my epilepsy my dad loves normal biscuits and so do I and this was just great!
Toni
0Loved these, I used Greek yogurt instead of sour cream, and fluffed the egg whites then added garlic and onion powder. Combined everything including yolks and they came out so fluffy and flavorful. These will be the only biscuits I will ever make, thank you.
sojan1942
0What method do you use to measure the flour . I like to know how many grams.
Wholesome Yum D
0You can change the recipe card from US customary to metric to get the ingredients in grams.
Carol
0I wasn’t sure if we would like these because I’ve made many recipes with almond flour, and they usually come out very dry with no taste. I was pleasantly surprised because these were delicious and not dry at all. We drizzled some keto honey on top. My husband loved them, too. I will definitely make these again!
Gina
0My daughter thinks they’re too eggy, but she doesn’t like eggs. (I followed the exact recipe and loved them, they weren’t “eggy” to me.) Any suggestions? Flax eggs or maybe just the whites? I’ve never used flax eggs in a recipe so I don’t know how they react. And since I wasn’t getting the egg taste, I’m just thinking of how to please a picky kid. Lol I’ll definitely make these again though as is because they’re very good and one is plenty filling.
Maya | Wholesome Yum
0Hi Gina, You should be able to use a flax egg, although they’ll be less fluffy. I don’t recommend using just egg whites, because those will definitely make them dense, possibly rubbery.
Tracy
0Best recipe for daily biscuits while on Keto. Great with breakfast or chili or soups!
Jennifer
0What would you suggest using instead of almond flour? My husband has a nut allergy.
Maya | Wholesome Yum
0Hi Jennifer, Sunflower seed flour would be the closest substitute, but it will be more coarse and may turn green due to reacting with your baking powder.
Angie
0These turned out great! Buttery & yummy. I did use the sour cream, and added different spices each time – made 1/2 recipe the first time, and full recipe later! Only made 10 larger biscuits with full recipe Still good left out on the counter three days later. Thank you for the recipe!
Rebecca
0Question – I rarely have sour cream on hand but I usually have heavy cream. Can I use heavy cream in place of the sour cream? If so, should I use less since it is more liquid than Sour cream?
Maya | Wholesome Yum
0Hi Rebecca, That would probably work but I haven’t tried it to confirm. I would try half the amount. Let me know how it goes if you try it!
Joanne
0These biscuits are so good! Thank you!
Scott
0I didn’t follow the recipe exactly, but still ended up with a tasty, buttery, biscuit. I substituted the sour cream with heavy whipping cream, and added it until I thought the dough consistency was right. Strictly a judgment call. Into the oven for 15 mins, brushed on some white cream and back in for 5 more minutes. Nice crunch on the top and bottom, with a soft center. I think the only other thing I’d change is to use 3 instead of 2 eggs so they aren’t as crumbly. They’re really, really good.
Suzann
0This is the 1st biscuit recipe I have found that works for us. My husband and I are carb addicts. While we’ve successfully lost weight, many times, we fall off the wagon. We’re both committed to clean eating and we look forward to trying your other recipes. THANK YOU !!!!!!!
Ian
0fyi – 15 minutes at 175C in air fryer works well
Vince
0I really like these biscuits, great with a dab of jam. They would probably make a great base for scones. I might try adding allulose and almond extract next time.
Colleen
0I’m delighted to have found and tried this recipe. I made a dozen fairly large biscuits. Later this week I’ll be making more – they are that good. Thank you for this recipe.
Lilo Bucher
0Thank you for this recipe. The biscuits came out perfect. I cannot have bread and these are an acceptable substitute. Everybody loved it.
Pam
0Excellent recipe. I have been splitting the flour half and half with coconut flour, and using a tsp of xanthan gum to aid the binding. Yogurt work also in place of soured cream I feel. I roll out the dough using a piece of baking paper below the roller, and then a cookie-cutter to get repeatable results. All of this is based upon the excellent recipe, and it’s probably the biggest treat that keeps me on the keto diet!
Lynda Gail
0I cannot use normal flours nor eggs so this was great with the adjustment! I substituted a ripe smashed banana for the eggs and it was delicious! Can also use applesauce for a substitute if no banana. My first time, but not my last!
Hala
0It made 19 small biscuits. I added lemon zest and lemon juice. After baking a broiled to get a golden color. They are delicious and very simple and easy to make.
Ellice
0Absolutely delicious! I used coconut cream instead of the sour cream. I love the light and fluffy texture of these. Will definitely make these again. Thank you!
C Knapp
0Very good!