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.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our 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
Sue McClelland
0My husband recently was diagnosed with DH (dermatitis herpetiformis). We have struggled finding gluten free recipes and foods that he actually likes. This is a great recipe and he has enjoyed these biscuits. Thank you!
Vino Govender
0I halved the recipe just to give it a try. It’s really good and as you say, versatile as a savoury or sweet treat- almost scone-like. Definitely a recipe I’ll be using even when I’m off keto.
Thank you munchly!
Evelyn
0I am so happy to have come across this recipe. I have made them 4 times in the past few months. So easy, so tasty, so good! The last few times I’ve added some finely chopped green onion and sundried tomato.
Thank you for sharing your talent!
BillInIowa
0I added sour cream, It helps to get the baking powder started to do its thing. Also good with adding cheese
Sandy Waites
0How much sour cream did you use
Claudio Jiménez
0Hello! Thank you for all your recipes. Keto has saved me from t2d, but there are so few choices that if it wasn’t for you I think I might have quit or be bored to exhaustion. Now, what happens if I add beaten egg whites to this recipe?
Maya | Wholesome Yum
0Thank you so much, Claudio! I’m so glad my site and community has been helpful for you. I haven’t tried adding beaten egg whites to these biscuits. The dough might be too dense to fold in well, but let me know how it goes if you try it.
Doreen
0Hi Maya, Hi Claudio… The first time I made these biscuits I had a jar of leftover egg whites in my fridge from making ice cream. I had read that 2 egg whites = 1 egg in another ice cream recipe so I used 4-5 egg whites in place of the 2 eggs… the biscuits were wonderful. I’ve made them twice since and have been pleased with the outcome. Note: I do add a tablespoonful of oat fiber and 1/2 teaspoon of xanthan gum when I use 5 egg whites.
Tara L McLoughlin
0Wow! Really good biscuits and super easy too! I had a difference recipe that I was going to try but it had like 8 ingredients and that just seems like too much work, sometimes. I can see how it easy it would be to modify the recipe to make cheese or Italian versions. This one is a keeper!
Meghan
0I just made these with coconut oil. They are pretty good. Sort of like a scone but not as dry. Actually put some strawberry fruit spread on it and vegan butter, nice alternative for my food allergies
Deanna Lewis
0if you are allergic to egg can we use an egg substitute. I have been looking for a biscuit receipt that does not use eggs or milk product and is gluten friendly
Wholesome Yum A
0Hi Deanna, some readers have tried flax eggs successfully. You may have slightly crumbly biscuits, though.
Mikiala
0I’ve made these biscuits over a dozen times now. So good! And I’ve tried variations:
eggs & butter
eggs & coconut oil
1 egg replacer egg and 1 flax egg & butter
1 egg replacer egg and 1 flax egg & coconut oil
2 Flax eggs and butter/ coconut oil
And they all work! ❤️
One time I made them and forgot the egg. This time they were crumbs but still tasty
Robynne
0Will these work in a chicken and dumpling soup
Wholesome Yum M
0Hi Robynne, I don’t recommend this recipe for dumplings.
Sandy
0Ugh. Crumbled like corn bread. Not much taste for biscuits & gravy. Sorry Maya but this is 1 star for me.
Brenda
0Great recipe. Do you think they would work as a base for the breakfast casserole…as a low carb strata?
Wholesome Yum M
0Hi Brenda, Sure! That sounds great!
Dianne
0Really good. I added a little mozzarella cheese. We had these with your hamburger cabbage soup. Yummm.
Rachel
0I made these biscuits but they came out very salty even though I used the required amount of sea salt. Should I use a quarter of a teaspoon instead? I couldn’t eat them as it was overwhelming.
Wholesome Yum M
0Hi Rachel, I’m sorry these didn’t turn out as expected. Did you use salted butter? You may require less salt if you used salted butter in the dough.
Kate
0I’m always looking for a good GF biscuit recipe – for 5 years, now – and I really liked this one! It’s not a ridiculous ingredient list, easy to form, quick to bake. in this case, I used palm shortening instead of butter or coconut oil, and I think it made the biscuits much more moist and kept them from flattening out quite so much. Very impressed!
Sanjiv
0I make these all the time – thank you for the recipe! I find waiting for five minutes before scooping the dough on the cookie sheet works best – it keeps the dough from being too sticky to work with.
Thanks again!
Vicky
0These looked delicious so I decided to make them. WOW, they are really good! I do like them slightly sweet, so I drizzled a tiny bit of honey on top with butter on the inside. Just soooooo good, thank you for sharing this recipe!!
Ja Van C Pruett
0Are these suppose to raise?
Wholesome Yum A
0Hi Ja, these don’t raise much.
GKC
0I made this recipe quite a while back & then lost the recipe! I made flattened rounds instead of biscuits & my husband & I thought the bread was quite good. It was easy & quick & I didn’t need a lot of extra ingredients (already have almond flour). I will definitely make this recipe again!
Serina Thompson
0These look amazing! How long do you bake the biscuits for and at what temperature?
Wholesome Yum A
0Hi Serina, check the recipe card above. You’ll want to bake for 15 minutes at 350 degrees.
Kelly
0Taste amazing. Definitely curbs that craving for bread. My only problem is how dry they are. Any advise? I live in southern Arizona so there isn’t much humidity in the air. Tried splitting half almond flour and half coconut flour but that made them even more dry! Any advice on things to try would be great!
Wholesome Yum A
0Hi Kelly, I’m not sure what went wrong here. You might have luck making larger biscuits, as the ones here are on the small side.
Tina
0I would suggest adding maybe a tad more butter? When I use the largest of the eggs from a large egg dozen and just slightly more butter, they come out a little more moist.
Christina Mollman
0I made these tonight, along with your bread. Thank you so much for your work on these recipes. I had to use coconut oil instead of butter. The result was biscuits! Simple, quick, and better than I imagined! I am trying the pizza dough next, but another night. These recipes are gifts.
Danielle Pfeifer
0Thank you so much for posting this!
I’m inspired & looking forward to seeing more recipes from you!
Bete Primm
0I have been making these biscuits for the past year since I gave up grains and I have to say that they are delicious and easy to make! Now, if you could give me advice on how to keep them from having that “cracked” look. I would love for them to be solid so they were easy to slice. I’m sure I’m not doing something right. Thanks!!!
Susie Ford
0They were delicious!!! And soooooo easy!
Heather Shepherd
0She had in one article- pack the dough right into the ice cream scoop to get a more solid biscuit. Hope that helps.
Vicki
0Love this recipe, have it memorized. Easy and quick to make.
Tamar
0Made these for dinner last night, and they turned out great! I made a couple substitutions and additions (always risky business, haha), and it still worked out. I used palm shortening instead of butter and baking soda/acv instead of baking powder. Also added nutritional yeast and garlic powder to make them super savory. The texture was really great, they held together wonderfully. With a ton of yeast and garlic, I couldn’t get a sense of the plain flavor. 😛 but- with almond flour, butter, and salt, it’s hard to imagine that they wouldn’t be delicious plain. Thanks for the recipe! I’m looking forward to trying lots of variations.
Cindy
0I halved the recipe in case they didn’t turn out. I should have made the full recipe. They were DELICIOUS! Thank you for sharing. Biscuits are back on the menu!
Suzanne
0Going to try these biscuits!
Editha
0The best guilt free biscuit recipe I’ve ever baked…..thank you so much for sharing
Aly
0Love these! I make 4 huge biscuits, split them and smother them in buttermilk chicken stew.
Blair Johnson
0Making these now with everything but the bagel seasoning. Can’t wait to try!!
Carmen
0Easy to bake and each biscuit was delicious. Thank you for sharing this recipe!
Carolyn
0SO glad to have a way to get my biscuit/bread fix on Keto!! These were good. Thank you!! 🙂
Malini
0Which butter can we use for keto?
Wholesome Yum L
0Hi Malini, I like to use this Butter. You can check out the Keto Low Carb Shopping List For Your Pantry for other items that I like to keep on hand.
Alicia
0These are so good and easy to make.
Abbie
0I found this recipe a couple months ago because of an elimination diet. I loved it as is. I also added an extra egg the next time for more protein and then a bit more flour. I like them with both butter and coconut oil. The next time I added ground flaxseed for the fiber. It was great too. This time I used ground flaxseed soaked in water (like suggested below) to replace the eggs (as per my diet for a few days). They are wonderful again – slightly drier and more crumbly, but excellent flavor and still wonderfully satisfying.
Abbie
0I LOVE these biscuits! Very satisfying on a restricted diet.
Cris W.
0Terrible! Wanted a healthier replacement for regular biscuits and these were barely edible. Really wished they were better!
Wholesome Yum
0Hi Cris, sorry to hear that. Did you follow the recipe card exactly? The video at the bottom of the card makes a good visual guide as well.
Debra Bull
0I made these biscuits and they looked as good as the picture showed and tasted even better! I really enjoyed them hot with a little bit of butter! Decadent! I gave one to my husband and then had to bag the rest of the biscuits and hide them away to keep him from eating them all!
Krisanne
0Thanks for such a great easy recipe , I made mine with Almond Meal and turned out good, also I added some Parmesan and Italian herbs and they were yum.
Marvy
0Super easy and delicious. I reduced the recipe to try it. Will definitely make more.
Joanna
0Great recipe! Love how simple it is. My mom sent me a bag of almond flour and I wasn’t sure what to make. This took me 2 tries to get it right (honestly the 1st time I think I only added 1 egg) but it’s great to have an option like this when you’re avoiding gluten. I added cheddar cheese the second time and they came out delicious!
MT Raymond
0Absolutely wonderful! Made Keto sausage gravy to team up with them….can you say YUMMY! Thank you
Roxann
0These are SO GOOD! I added some shredded cheddar and a tsp of garlic powder. Even my husband loved these. At last, a Keto friendly biscuit recipe that is actually a keeper!
Susan Meyer
0Biscuits were good. A teaspoon of sugar free syrup on one of them (with butter of course), makes a pretty good treat to take care of a sweet tooth…
Jennifer
0Just made…started at 10:15 at night and can I just say YUMMMMM!!! They were so quick, easy and gave me that feel of real biscuits. Thinking of some sausage gravy now. My favorite breakfast!!!
Lori M
0Not only were these easy to make, but they taste AMAZING! I tried adding a little italian seasoning and garlic powder to one of them and that was also yummy! I substituted Myokos vegan butter made from cashews and coconut and it was perfect. I will be making these regularly.
Emma J Rotella
0Just made these biscuits. They were really good. They will be an added addition to my meal plans.
Harry Mossman
0I used the recipe as a topping for chicken pot pie. It worked very well. Crumbly but I like rustic foods.
Polly
0I was so excited about these “4 ingredient” biscuits as listed in the post because there was no dairy…until I got to the actual recipe and found ingredient #5, butter. With about 1/6th of the recipe being butter no wonder they get such rave reviews–and I have to agree! But dairy wreaks havoc with my sinuses so I will have to try coconut oil next time…
Han
0Polly,
She specifically states that you can make them dairy free by using ghee or another dairy-free oil. She mentions it in her article as well as the actual recipe.
Kristi
0Thank you so much for sharing this recipe. I have made these biscuits several times and they always come out great!