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Free Printable: Low Carb & Keto Food List
Get It NowThese 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- Sour cream – This optional ingredient was a later addition from how I originally made these years ago.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.
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, use them for biscuits and gravy, 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)
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.
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Instructions
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 Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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
977 Comments
Koren Adams
0These biscuits were very good. I enjoyed them.
Edna
0Hola!! Nos encantó la receta! Súper ricos!! Y bajos en carbohidrato!!
Diane White
0The biscuits were awesome. You have to handle gently so they dont fall apart. I was wondering if you added a small amount of erythritol gum to the recipe if it would stay together more? So far I”ve tried several of your recipes and they all are fantastic. Sure helps with the dieting. Does the 20 carbs a day go for men and women both? Thanks for all your hard work to bring these recipes to all of us
Maya | Wholesome Yum
0Thank you, Diane! Erythritol is a sweetener, are you thinking xanthan gum? If so, yes, you can add about 1/4 tsp or 1/2 tsp to the dry mixture if you want them to be more chewy or sturdy. I’m glad you like the recipes! You can calculate your macros using the keto macro calculator here. In general carb limits are about the same for men and women, though overall macros can vary, and the amount of carbs that would keep you in ketosis and/or facilitate weight loss will vary from person to person (not necessarily due to gender, but other factors, such as insulin resistance).
Gillian
0These biscuits are amazing!
Just have one issue, they all have cracks at the top when they come out of the oven.
Any idea why?
Maya | Wholesome Yum
0Hi Gillian, I’m glad you like them. Totally normal for them to have cracks.
Winky Lee
0Could I add Erythritol to make it with sweet favour? How much should I add?
Maya | Wholesome Yum
0Hi Winky, You’d need other modifications to the recipe to make it sweet, because adding too much erythritol would make the dough too dry. I can’t say what ratio to use without testing. If you want to sweeten them, an easier option might be a super concentrated sweetener like pure stevia extract or pure monk fruit extract, because with those you’d only be adding a tiny amount and not affect the consistency.
Gypsy
0Can I use regular baking soda?
Maya | Wholesome Yum
0No, you need baking powder.
David
0I added a 1/4 cup of buttermilk seemed to be a little more moist. Of course I use buttermilk a lot.
Shelby
0Did you use buttermilk instead of the called for butter or in addition to?
Scott
0Is it possible to use this dough for dumplings i.e. chicken and dumplings?
Every recipe that I have found for dumplings calls for tapioca starch, But I only want almond flour.
Oh and I do love these biscuits.
Maya | Wholesome Yum
0Hi Scott, I don’t recommend this recipe for dumplings.
Dolly Ocasio-Huertas
0Made this last night and they were amazing!!!! I added garlic powder, parm cheese, cheddar cheese, and italian seasoning…..and oh my Red Lobster goodness!! They tasted just like the Red Lobster biscuits!! My son could not stopping them! Making more tonight, thank you.
Donna
0All I can say is that I am in love with this recipe. These biscuits were so delicious I added rosemary and topped them with a splash of Kerry gold butter and WOW! I made them to go with my turkey sausage and gravy and they held up nicely. Thank you so much for posting this recipe I’m gluten intolerant and live a keto lifestyle and this recipe will be a big part of my meals❤️
Dolly Ocasio-Huertas
0I was so excited that I jumped to the recipe first.
Have a wonderful Tuesday.
Dolly
Nancy
0Oh, my! These Paleo Almond Flour biscuits are superb! They have a buttery taste and a flakey texture, and I feel good after eating them, as I can’t eat gluten!
Cindy
0I just made these biscuits, I did use the almond meal from Trader Joe’s, I will try regular almond flour next time! Mine were way to salty though! Has anyone else said they were salty?
Helen
0We found them too salty too! Might be because we used salted butter (but ingredient list didn’t say otherwise so we went with salted) and added the amount indicated for salt. Next time I’ll just use less salt. They were delicious nonetheless!
Maya | Wholesome Yum
0Hi Cindy, It’s possible that your salt grains are a different size and thus that made them too salty, or your palate is just different from mine. Feel free to reduce salt next time if you’d like.
Melissa Shirley
0I made these with Parmesan and cheddar cheese several times! They are great! Thanks for the recipe!
Andrea
0These were excellent. I was fully prepared for them to be dry and awful, but they were really really good. I would love a follow up recipe with different flavors like garlic, jalapeno, cheese etc.
J
0These were delicious! I halved the recipe and added garlic salt in place of some of the salt. A little crumbly, but that may have been due to over-cooking since I halved the recipe. Otherwise wonderfully buttery and tasty 🙂
Teresa
0These were wonderful !! Omg. Glad I found this !!!!!!!!! Ty
Kendra
0I’m new-ish to Keto. Quick question for you….everytime I do anything with my Organic Almond flour it ends up being super high in calories – like this one when I re-calculated with my own ingredients. Are there different types of Almond flour that I am missing out on that are way lower in carbs? For example, for only 1 tablespoon mine says that’s 3 carbs!
Maya | Wholesome Yum
0Hi Kendra, Almond flour should not have 3 carbs per tablespoon. Are there other ingredients in the one you use? The one I use is linked on the recipe card above.
Doug
0I have made these three times and they come out great. Highly recommend them if you are on Keto
Kathy Andon
0Thought these were great! Wayy better than the fathead dough. Would definitely make again. Used them for biscuits and gravy
Margaret Shoemaker
0I made this biscuit recipe and I loved it. First time trying almond flour. I plan on making much more. Delicious!!! Thank you for this recipe and keep ’em coming.
Angela Moss
0How much sodium are in a serving? Thank you!
Maya | Wholesome Yum
0Hi Angela, Sorry, I don’t have the information but feel free to enter the ingredients you use into an online calculator.
Lisa Fockler
0Hi, I’m want to make these biscuits today but
I don’t have any parchment paper! Can I cook them on a silicone muffin pan? Will they stick to the pan and if so, how can I keep them from sticking? Thank you in advance.
Maya | Wholesome Yum
0Hi Lisa, Yes, you can do that! You could grease it just in case, but silicone usually doesn’t stick too much either.
Lisa
0Thank you so much!! They’re in the oven right now! I just can’t wait to try them and also get my daughters opinion on these biscuits!
Jennifer
0These are SO good! Hot buttered biscuits with a tiny drizzle of sugar-free maple syrup…. It’s gonna be a great day. Thanks for sharing this fab recipe! Can’t wait to try it savory with cheddar and jalapenos.
Theresa
0These are delicious! I wanted something to dip my egg! Needs no butter or anything!
Paige Torres-Toujouse
0I was a skeptic because I thought I used these ingredients before for a biscuit before but I was wrong these are as good as you can get in a gluten-free version. Thanks for figuring this super easy/limited ingredient recipe out for us!!
Avery Young
0I’ve searched for a dairy free passable biscuit recipe my whole family will eat. Everyone agreed these were two thumbs up. Besides being yummy, being so fast to come together is a big bonus when you have hungry kids! Thank you. I used coconut oil, but next time I am going to try lard!
Alesha
0This recipe looks great! Can’t wait to try them. I was thinking of adding some buttermilk powder to them. I’d like them to have that southern stye biscuit taste. Do you think this will be a good addition? Any thoughts?
Maya | Wholesome Yum
0Thank you, Alesha! That sounds delicious! You might need to reduce the almond flour by the same amount as the buttermilk powder (not too much) so that the dough isn’t too dry to come together.
Anita
0I made this and they smoked up my kitchen. They weren’t burnt or even close. What did I do incorrect?
Orry
0Did you use MCT oil? I find that if I use MCT oil in anything it smokes up the whole oven.
Maya | Wholesome Yum
0Hi Anita, If they were not burnt, this sounds like an issue with your oven rather than the recipe. Sorry to hear that!
Darren
0Easy, tasty, and versatile. Thanks for the great recipe.
Jennie
0Wow, I’m usually a skeptic when it comes to making low carb recipes because I love carbs. These biscuits were amazing and so easy to make! I like mine more savory so I added parmesan cheese, white truffle paste and Trader Joe’s Umami seasoning. Holy moly, I can’t stop eating them!
Nina
0Hands down, the best low carb bread/biscuit recipe I’ve ever tried. Its so easy to make, and the texture is awesome, so buttery and crumbly! I used 1/2 regular butter and 1/2 garlic butter and the result is HEAVENLY.
Gloria
0I whipped my egg whites first, gives a lighter bread, I think. I whip in the yolks, then the warm, but not melted butter. I added grated cheddar since you mentioned they could fall apart. Perfect accompaniment to our soup!
Bev
0I love biscuits and had perfected a sweet potato recipe I found on Cooking Light.with the New Year, I’ve decided to cut back on sugar and carbs. Found your recipe online and tried it this morning. I had to hold back from inhaling three. They were delicious and low in carbs and sugar… a win-win! Thanks
Oxana Joe
0It tastes like pure soda, although it cooked through.
Maya | Wholesome Yum
0Hi Oxana, Did you use baking soda? This recipe uses baking powder, not baking soda, and they are not interchangeable.
Cristie
0I made this mistake and I have no idea how! I was like wow what a horrible aftertaste what is that?!? LOL I will try again once I go back to the store. All the reviews are great, but so glad I saw this or never would have figured it out!
Claudia
0Thanks for the recipe! But please stop calling ghee “dairy free.” It still comes from cow milk and still makes me just as sick. Calling ghee dairy free confuses people and results in some people accidentally consuming dairy.
Maya | Wholesome Yum
0Hi Claudia, I hope you like the recipe. I listed both ghee and coconut oil as options for people who have dairy issues. On the recipe card, there isn’t space to write a lengthy explanation about ghee and dairy, and as stated in my site terms, ultimately it’s the responsibility of each person to know their own dietary needs. Many people who have issues with dairy are able to tolerate ghee, since most of the commonly problematic proteins are removed during the clarifying process. Of course this isn’t enough for everyone, and if it isn’t for you, coconut oil is also given as an option. I absolutely support doing what is best for you!
Steve erlandsen
0Am getting ready to make some biscuits for supper
Vanessa Gregory
0I absolutely love these..added a sprinkling of Italian herb,parmesan and cayenne pepper on the too before baking oh and cheddar cheese in the mix. I love them,thank you so much..these will be my go to biscuits or scones as we call them.
Tamie
0I just made these and they are really delicious. I found out two years ago that I have a gluten allergy and finally got around to baking a bread product that is GF. I had one with butter and jam – delicious. Because I wasn’t sure how they would turn out, I fixed half of the recipe and taped on metric and weighed everything out. In the future I will experiment because I would like to add shredded cheddar cheese and perhaps finely chopped veggies, like spinach to add a variety to my weekly menu.
John Balogna
0This looks amazing and the possibilities are endless. I’m going to add some sweet corn extract and see if I can get something close to a corn muffin.
Jen
0Oh my goodness, absolutely fantastic!! I have been low carb for 3 1/2 years and have never found even a decent ” bread type” recipe. These are outstanding. Thanks for sharing this recipe!!
John Slavik
0I always follow the directions to a tee when I try a new recipe and I wouldn’t change a thing about these. They turned out awesome. I’d eat this even if I wasn’t a diabetic.
Danielle
0These were delicious! I cooked them for a little longer than called for and they turned out amazing. Thank you for sharing!
Portia Hargrove
0I made the biscuits the came out good. I just don’t like the almond taste.
Marilyn
0These are so good! We have a local gluten free biscuit place. Now I’ve gotten this craving for biscuits, and I was using a recipe that called for sour cream, but they were turning out just like baked dough. These are much more like regular biscuits. I did add a bit of tapioca flour, and next time I might add a bit of ground coconut, but the ground almonds work! I also added a small spoonful of honey and a pinch of salt. Thank you so much.
Pam
0I added 1 tbsp honey 1/2 cup dried cranberries, 1 tsp lemon zest 1 tsp orange zest 1/2 cup sliced almonds 2 tabs orange juice then make as per recipe. Absolutely amazing.
Jodie
0I just made these and they turned out very dry. I even had my spouse read the recipe to make sure I didnt miss anything. I ended up adding an extra egg, another 1/4cup of butter and 3tbsp of water. They baked nice and stayed together good but they tasted really dry & crumbly. Any suggestions?
Maya | Wholesome Yum
0Hi Jodie, They shouldn’t be dry, did you use the same ingredients? Did you check the video to see what part went differently?
Sarah N.
0I was skeptical because I’m not a huge fan of almond flour, but these were AWESOME! I added 1/2 tsp of stevia and they taste just like Bisquick biscuits! Thank you for the recipe!
Michele MacDougall
0Made these on the weekend as I am doing Keto. OMG! They are fantastic and super easy to make. Thanks so much for the fantastic recipe. Passed it along to a few people who are also doing Keto and they also agreed. Just like the real thing. Will be making a batch every Saturday.
Timothy Chisholm
0Excellent! and very easy to make. I put everything in the food processor. I used half almond flour half arrow root flour. I didn’t have gluten free baking powder so I added equal amount of baking soda. I used raw butter solid. Turned out great texture and flavor were great. Will be making more. Thanks!
Marilyn
0I’m trying to reply to Timothy, not sure if I taped the right button, but do you find the solid butter gives a better texture, like when making a pie crust?