Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love These Keto Biscuits
- Ingredients & Substitutions
- How To Make Keto Biscuits
- Tips For The Best Keto Biscuits
- Variations For Low Carb Biscuits
- Storage Instructions
- Ways To Use Keto Biscuits
- More Easy Almond Flour Recipes
- Tools I Use For This Recipe
- Keto Biscuits (5 Ingredients!) Recipe card
- Recipe Reviews
These keto biscuits are special to me for several reasons. (Much less healthy) biscuits were one of the first baked goods I learned to make when I was twelve, and decades later, these buttery gluten-free low carb almond flour biscuits (with a paleo option, too) were one of the first keto recipes my oldest daughter helped me make in the kitchen. But let me be real for a second… the number ONE reason that this is one of my favorite almond flour recipes is that they are so darn simple, with only a few ingredients and super quick prep!
If you’re wondering what to make with almond flour, these are on regular rotation for keto meal prep at my house. Not only is this keto biscuit recipe deliciously buttery and satisfying, but having them on hand all week was so convenient! You can bring them to work, serve them with your favorite keto dinner, and incorporate them into snacks.
Why You’ll Love These Keto Biscuits
- Neutral, buttery flavor
- Delicate texture with the perfect crumb
- Versatile and customizable – see variations below
- Just 10 minutes prep time, ready in less than half an hour
- Only 173 calories and 2.5g net carbs each
- Good source of protein and fiber
- Surprisingly easy to make and goes with everything!
Before you jump in and make these keto biscuits, did you know that different brands of almond flour can have varying levels of moisture and are ground differently? This can have a big impact on your almond flour recipes.
This is why I created Wholesome Yum Super Fine Blanched Almond Flour, after years of keto baking. It’s the only brand I use now in my recipes using almond flour, because it creates the most consistent results.
Ingredients & Substitutions
This section explains how to choose the best ingredients for low carb biscuits, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
This recipe made 4 ingredient keto biscuits (plus salt) when it was first published, but I later added a fifth optional ingredient (sour cream) to improve the texture:
- Wholesome Yum Almond Flour – Of course, the main ingredient in this almond flour biscuit recipe is almond flour… which is why the type you choose makes the biggest difference in the end result. Many brands are too coarse, which will yield a gritty result. Wholesome Yum brand almond flour is the finest out there, for the best texture in your biscuits. Also, no you can’t swap out the almond flour for coconut flour (sorry!), as it would be way too dry.
- Baking powder – I like this gluten-free baking powder, but any kind will work.
- Sea salt – Balances out the flavors. The almond flour biscuits are not really salty.
- Eggs – Use large eggs, not extra large or jumbo.
- Butter – Adds richness and moisture, and of course, makes your keto biscuits buttery! If you want to make this into strictly paleo biscuits or need to be dairy-free, you can use ghee or coconut oil, respectively, instead of the butter.
- Sour cream – This is optional and you’ll want to skip it for the paleo version, but it improves the texture and makes them lighter. A decent dairy-free substitute would be very thick coconut cream.
How To Make Keto Biscuits
This section shows how to make almond flour biscuits, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Combine dry ingredients. In a large mixing bowl, whisk together almond flour, baking powder, and sea salt.
TIP: A whisk helps break up any lumps, without the work of sifting.
This is why I use a whisk instead of a spoon or spatula.
- Add wet ingredients. Add whisked eggs, melted butter, and sour cream. Stir well, until a uniform biscuit dough forms. It will be thinner than a regular dough, but thicker than a batter.
- Scoop. Place scoops the mixture onto a parchment paper lined baking sheet, then flatten gently with your hands. (You may need two pans, depending on their size.)
TIP: Use a cookie scoop!
A large cookie scoop like this one will make uniform-sized biscuits that will cook evenly.
- Bake. Place the keto biscuits in the oven, and bake until firm and golden.
Tips For The Best Keto Biscuits
Here are a few tips to get the best batch of keto low carb biscuits with almond flour possible:
- Use finely ground, blanched almond flour. I mentioned this above but can’t stress it enough! To get the best texture, you need to use the right almond flour. You’re not going to want to buy almond meal for this recipe, but instead get this finely ground, blanched almond flour.
- Mix well. Be sure your dough is completely uniform.
- Pack the dough into the cookie scoop. If you forget to pack that cookie scoop well, your dough will crumble as you release it onto the parchment paper.
- Give them room (doesn’t have to be much!). Unlike those made with wheat flour, keto biscuits with almond flour don’t spread or rise much. Because of that, an inch is totally enough space to leave between scoops of dough.
- The optional sour cream makes them lighter. You can omit the sour cream if you prefer denser low carb biscuits, but definitely include it if you like them more fluffy.
- Let them cool a little. You can definitely enjoy your keto friendly biscuits fresh out of the oven (the best!), but the texture improves if you let them cool a bit from hot to warm.
- Watch the cooking video for more tips. Watch the video on YouTube!
Variations For Low Carb Biscuits
- Add some rosemary and garlic to them for a nice savory roll to serve with a salad and filet mignon.
- Sprinkle parmesan and Italian seasoning into this keto biscuit recipe and serve them on the side with your keto chicken parmesan.
- Stir in some smoked paprika, cayenne pepper, and a bit of shredded cheddar cheese to your almond flour biscuits to make the perfect accompaniment to an low carb salad. (There is also a copycat version of Cheddar Bay biscuits here.)
- Make biscuits for a keto breakfast. Serve them with your morning coffee or along with some bacon, and top them with butter and drizzle a bit of low carb maple syrup. Soooo good! Or, spread some delicious sugar-free Nutella on your biscuit.
- Add gravy. Top them with a low carb sausage gravy for keto biscuits and gravy.
These are all savory versions, but I’ll bet you can go sweet, too.
Storage Instructions
- Store: You can make these keto biscuits ahead of time if you’d like. They’ll keep for 1-2 days on the counter, or up to 1 week in the fridge.
- Reheat: Warm them up in the oven or the microwave, right before serving. If you have time, slather them with a little butter before reheating, to prevent drying out.
- Freeze: Arrange the biscuits on a parchment paper lined baking sheet and freeze until solid. Then transfer to an airtight container or zip lock bag, and store in the freezer for up to 6 months. Thaw on the counter before enjoying.
Ways To Use Keto Biscuits
I actually have two ways of making these keto biscuits: either biscuits as shown, or a larger, flatter version for bread rounds. The ingredients and method are the same both ways.
TIP: You may need to reduce the baking time by a couple of minutes for the flatter ones.
Since they are not as thick, they cook a little faster.
The biscuit shape is perfect to have as a side with:
- Soups – Try the biscuits alongside keto chili, low carb chicken soup, or for topping keto French onion soup. They really go with just about all low carb soup recipes!
- Salads – Turn almost any salad into a complete meal by adding this keto biscuit recipe! My favorites are taco salad, cucumber tomato avocado salad, and cobb salad.
- Main Dishes – They go with anything, but I particularly love these with main meals that have a sauce to soak up, such as Big Mac casserole, garlic butter seared scallops, saucy keto salisbury steak, or creamy lemon parmesan chicken.
Alternatively, you can make the larger, flatter version of these almond flour biscuits to use as a bun for a juicy burger or in place of low carb bread for any sandwich. They are also great for my keto breakfast sandwich recipe, if you want to swap the pancake layers with biscuits.
More Easy Almond Flour Recipes
If you like these keto biscuits with almond flour, you’ll love these other low carb almond flour recipes:
Tools I Use For This Recipe
- Baking Sheet – This one is the perfect size to fit a batch of twelve keto biscuits… and dozens of other almond flour recipes.
- Large Cookie Scoop – The best way to get uniform biscuits.
Keto Biscuits (5 Ingredients!)
You'll love these easy, buttery low carb keto biscuits! This almond flour biscuits recipe has just 5 simple ingredients and 2.5g net carbs.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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 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.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
© 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. 🙂
894 Comments
Jill
0I am on day 5 of my Keto Diet and I was craving a hearty breakfast biscuit sandwich. This recipe was just what I needed! I prepared them the way I would normal biscuits. Mixed the almond flour, baking powder and salt. Then I added cold butter (which I grated into the flour mix using a cheese grater) and mixed it into the flour until it had a grainy texture (like brown sugar) and would pack together. I then pre-scrambled the egg before adding it. Gently mixed and divided. This left little pockets of butter when cooking that made it perfect for my tastes!
I used a different brand of almond flour and for me this recipe yielded 8 biscuits. So for me, the net carbs were 2 per biscuit!! I topped it with bacon, egg and cheese. It’s perfect and hit the spot for my carb craving!!
Thank you for sharing this recipe!!
Miss Mam
0Love these! I can eat, enjoy and not worry about weight gain! Yes!!!
Aisha
0One thing I miss since switching to keto is biscuits and gravy. After trying the cream cheese pancakes I decided to try these biscuits. To be honest, I was very skeptical. I followed the instructions with the exception of adding 2tbsp of swerve gles to sweeten them up (because I love sweet biscuits) which I dissolved first in a very small amount of boiling water to better incorporate. I got a total of 9 biscuits but probably because I didn’t have a cookie scoop. I used a spoon so it altered the size (and calories).
They turned out heavenly!
Next time I will probably use unsalted butter because I did find these salty much like some of the other comments suggested. I used fine sea salt and Kerry gold salted butter.
This is going to be a weekend breakfast staple. Thanks so much 🙂
Lauren
0I love these biscuits and make them every week practically.
I have substituted 1/2 cup of hemp seed meal and think it works well.
Might be helping them hold together, because I have had no crumbly or dry issues.
Thanks so much for this recipe.
Bob Wolf
0My biscuits came out flat but they are delicious I make them with ground up sausage instead of bacon more tasting with sausage. Would like them to be more fluffy. How can I make them more fluffy? Thank you.
Wholesome Yum L
0Hi Bob, make sure to watch the video to see how to make them more fluffy.
Ashley
0Absolutely delicious! My whole family loved these. The first time I made them they were a bit dry for my liking, so I added about 2 tsp of gelatin. The batch with the gelatin held together and were a little more moist. So yummy! Thanks!
Felicia
0Hi there, so far I have made all your low carb pancake recipes and love them! I was wondering if this recipe would work as the topping for a chicken pot pie recipe? Before doing keto I would use a biscuit recipe and bake it over the filling. Thanks!!
Wholesome Yum
0Hi Felicia, I don’t think this recipe would work but my fathead dough crust might (pressed thinly). Let me know if you try it!
Tom
0Great tasting and so easy to make! A great scone like texture, but a bit too crumbly to have with a burger. So in my second batch I added 2 tsp of Xanthan gum, and they were more pliable.
Diana
0life changing!! soo yummy
Margarita
0Good recipes.
Roberta Shatto
0Today I made the almond flour biscuits. The recipe said it made 12 I only got ten. Ran the recipe through Carb Manager it came up 7 carbs for 10 it had 5 carbs for 12. The recipe has that they are 2 carbs!
They are delicious but way off on the carbs. Why please is that? Thank you so very much!
Maya | Wholesome Yum
0Hi Roberta, The difference is likely some rounding difference in a certain ingredient, most commonly almond flour. I cannot vouch for or troubleshoot 3rd party apps, but can confirm that the nutrition info on the recipe card is correct – it comes from the USDA Food Database.
Melanie
0These were very easy to make and they came together easily. I didn’t have any issues. It gave me 7 nice size biscuits. My only question would be how to make them sweet? I thought the biscuit itself had a sour twang to it. Would still make again, but would prefer sweet.
Maya | Wholesome Yum
0Hi Melanie, The size will depend on how big you make them. They shouldn’t be sour at all. Did you by chance use baking soda instead of baking powder? That could be it. If you wanted sweet ones you could use my almond flour cookie recipe and form them into biscuits instead of flat cookies.
Clare
0I also found them a bit sour. I used gluten-free baking powder. I was hoping for a more sweet taste.
Wholesome Yum
0Hi Clare, sorry to hear that! You may try a few drops of liquid stevia or monk fruit extract next time, or try my almond flour cookie recipe and form biscuits instead.
Cat
0Ummm…I can. not. stop. eating these biscuits! AND, my picky boyfriend who does not like gluten or dairy-free baked goods, LOVED THEM. I used Miyokos butter if anyone is interested. I also did not have any issues with the dough holding together, it worked just fine. Thank you so much for this recipe, it could not have been easier or more delicious.
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?
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.
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!
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?
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!
Orry
0Did you use MCT oil? I find that if I use MCT oil in anything it smokes up the whole oven.
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