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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- Sour cream – This optional ingredient was a later addition from how I originally made these years ago.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
Andrea Halford
0These and your cheddar biscuits are amazing!!! So quick and the whole family loves them! I freeze 1/2 and there are amazing later in the week!
Pairs great with your cauliflower soup.
Maya | Wholesome Yum
0I’m so glad you and your family love these and the cauliflower soup, Andrea! What a perfect combination. Enjoy!
Jill Bernstein
0I’ve made these biscuits many times and they are always a hit. I sometimes add different herbs, but the recipe as written is perfect. Thanks Maya!
Maya | Wholesome Yum
0Thank you, Jill! Yes, these are super customizable with different herbs.
Andrea- Halifax
0I’ve made these and they are delicious and very easy to make.
Regina
0Followed the recipe exactly but mine came out flat. I measured everything correctly using the right ingredients. They taste good but are more like a slice of round bread.
Maya | Wholesome Yum
0Hi Regina, These keto biscuits come out about the same height that you flatten them to before baking. If you want them taller, just flatten them less before placing in the oven. Do make sure your baking powder is fresh, too. Hope this helps!
Cindy
0These are great ! How can I best store leftovers?
Maya | Wholesome Yum
0Thank you, Cindy! You can keep them in the fridge or freezer. See my notes on storage in the post above.
Laurie Ordway
0I have just starting eating low-carb but was missing a bread to have in the morning. I made these almond flour biscuits today. They came out very nice. Couldn’t wait until tomorrow morning to have one. They are very good! Not as dense as a regular biscuit, but very tasty. Looking forward to having it with my morning egg. Oh, I did put in the sour cream and it makes the biscuits very moist. My next try will be the Almond flour bagels. These recipes are going to help me stay on the low-carb diet. I am feeling so much better!
Maya | Wholesome Yum
0Thank you, Laurie! Yes, I think they are wonderful with eggs. That’s awesome that you’re feeling better!
Alice Bedwell
0When the husband says “are you sure this is. Keto”. You know you have a keeper. Soft and buttery…yummy!
JP
0Half Almond, half coconut flour and a tsp of almond flavouring ? needed to add an extra egg and a bit more butter and cooked for a 30 mins. Perfect!
Jackie
0Could I substitute avocado oil for the butter?
Maya | Wholesome Yum
0Hi Jackie, I haven’t used avocado oil for this particular recipe, but generally don’t recommend replacing fats that are solid at room temp with those that are liquid at room temp. If you need a dairy free option, coconut oil would be the best substitute.
Wanda
0These were delicious. However one piece of info is left out. How many to separate the mix into when doling them onto the sheet to bake? So how do we know what portion equals the nutrition info when counting calories or carbs? If I missed it, I apologize.
Maya | Wholesome Yum
0Glad to hear you liked them, Wanda! I usually get 12 biscuits, so the nutrition info is based on 12. The number of servings is near the top of the recipe card.
Tor
0I love love love this recipe!! I had to review it since this is like my 20th time using it!!! Simple and so delicious! I do substitute the eggs w/egg whites and butter with plant based butter and it’s still super delicious!!! Thank you for this!!!
GMS
0Made these biscuits for Easter holiday. They were eaten faster than the meal ☺. We will use these biscuits often. They were moist and melt in your mouth with butter! Was great for diabetics in the family because it didn’t spike the sugar levels.
Laura DeHaven
0Love this recipe! I make it weekly as a treat so I have a little bread for breakfast. I am avoiding dairy so I sub coconut oil and goat’s milk yogurt for the butter and sour cream, and these are moist and delicious. I either bake as directed, or I’ve started loading them into my silicone muffin tray which makes them extra cute as well 🙂 This is a go-to Wholesome Yum recipe for me.
Betsy
0I LOVE this recipe. Have made them twice now and the whole family enjoys them! Could you make these into a lemon scone type? Or just add lemon juice/zest, some vanilla and a little sweetener?
Maya | Wholesome Yum
0I’m so glad you love these keto biscuits, Betsy! I do have a keto scone recipe and you can definitely add lemon zest to it.
K K.
0Thank you so much for this recipe. I really like the way they turn out. It’s such a versatile recipe too in that I sometimes add (not all at the same time, and amount are different, to my family’s liking)
Seasonings, fresh/mostly dried herbs, seeds, nuts, cheeses, on occasion I need more fiber so will add psyllium husk powder, flaxseed meal/flour or a protein powder with a touch of buttermilk or a keto milk for consistency. But I’ll say 98% of the time I stick with your recipe, Maya. Thanks again.
David Lyness
0How can I ensure the biscuits come out more crispy?
Maya | Wholesome Yum
0Hi David, You could bake them for longer if you want a crispier exterior, but the inside may dry out more along with that.
Dru
0Quite nice, golden and flaky. Made as topping for chicken pot pie.
Val
0I absolutely love this recipe! I had to go gluten and grain free 4 months ago. This recipe has saved me to still be able to enjoy a biscuit, that’s not going to cause digestive issues. In fact because of the almond flour it’s been really helpful for my digestive tract. The only thing I don’t put in is the optional ingredient, the last ingredients because I’m also dairy-free. I just have to tell you I love them and I make them on a regular basis. I am so grateful for this recipe??
Colleen
0Easy and hits the keto spot!
Danielle
0These have amazing flavor and they are moist.
My only issue (both times I made them) is that they crumble apart but yet they aren’t dry.
Second time I baked them 5 extra mins bur same result.
Any suggestions appreciated. They are so good, just wish they’d stay together for an egg Sammie. ?