Shop
My
Custom
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- Sour cream – This optional ingredient was a later addition from how I originally made these years ago.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.
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
-
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).
-
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).
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© 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
Susan
0I love these biscuits! When I first made them, they came out with an aftertaste. My baking powder was old, so in the next batch I used new baking powder and that fixed it! Also, I add a little more flour so that it is not quite so sticky. I put a bit of oil on my hands so that I can scoop a bit of the dough, roll it into a ball and then place it into a greased muffin pan. I then press each one down with the back end of a small glass so that the top is just a little flattened. They come out like perfectly shaped biscuits, not crumbly at all, that can be sliced for butter, etc. I usually mash a few raspberries for “jam.” We are enjoying breakfast like we used to before changing our diet! Can’t wait to try more of your recipes!
Dariana Tejeda
0Thanks for this recipe! They were a bit salty for my taste (will adjust to 1/4 tsp of salt next time) but some sugar free jam covered that right up! Will be trying your Cheddar Bay Biscuit recipe next!
Cheryl
0Of all the low carb breads, biscuits, and muffins I have made, these taste the most like the regular high carb version. Easy to make and delicious!
k
0These basically taste like a soft almond cookie. They really don’t have the texture or the taste of a biscuit. But they are good
Mona L Chase
0I sift my flour normally and I sifted the almond flour and the dry ingredients they are in the oven anxious to see if that was not necessary ..they smell great!
Wholesome Yum M
0Hi Mona, It really depends on the application. Sifting your flour will be beneficial in these biscuits, but it is not necessary. The differences are marginal compared to sifting white flour for recipes.
Kristen
0I made these last night to go with some chicken soup. Omg they were amazing! I used salted butter and they were slightly too salty but still amazing. I’m planning to make them again with less salt and add a little honey to sweeten. Thank you for a great recipe!!
Ashlee
0Holy smokes – I made these today and they are amazing!!! Feels so good to eat biscuits again! I cannot wait to try your other recipes!
Phyllis Dufrene
0I cannot wait to try these biscuits. I’m hoping to get more low carb recipes. Thank you!
Robin
0These look good. I am on a high protein moderate fat keto diet. Is there anything I could do to decrease the fat grams per biscuits?
Sophia
0These were delicious! I made added golden raisins and orange zest and enjoyed them with tea and coffee.
Wholesome Yum M
0Hi Robin, Because there are so few ingredients in this recipe, there isn’t a lot of room for alterations. To lower the fat, you could remove one egg yolk and add another egg white. So the recipe would total 1 whole egg + 2 egg whites. The texture will be a little crumbly, but it should still work fine.
Dean Oppermann
0I use cold butter with a cheese grater added some shredded parmesan biscuits rolls very nicely quite tasty
Jane
0These biscuits were vile. Very salty and disgusting after taste. Binned the rest. Waste of ingredients! Followed the recipe.
Maya | Wholesome Yum
0Hi Jane, Sorry to hear you had issues with them. Did you by chance use baking soda instead of baking powder? This is the most common culprit for an aftertaste. There should not be one with the ingredients in the recipe, using baking powder.
Karen
0No need to butter. They taste buttered from the butter they are made with. Don’t expect these to taste just like bisuits because they don’t, however I could have eaten every last one of them in one sitting. Delish! Easy. Quick cooking. 5 out of 5 Stars.
Victoria Meyer
0Excuse me but why on earth would you EVER find GLUTEN in BAKING POWDER???? Please stop spreading ignorance. Unless they’ve started putting wheat flour based bread particles into baking powder, your request to use “gluten free baking powder” in your keto biscuits recipe is ridiculous and spreads ignorance. Gluten forms in wheat flour based dough after you work it with your hands or a rolling pin. Please let me know if you have any more questions.
Brandi
0What is your deal? That was a very unnecessary rude comment. Have you even made this recipe? She is only trying to help those who might get sick. You have only made yourself look ignorant. Stop spreading negativity.
Thank you so much, Maya, for your wonderful and delicious recipes and for the time you take to respond to your reviewers. I love your site and have never tried a recipe here that I or my family didn’t like.
Karen
0Stop being so rude!
Wholesome Yum M
0Hi Victoria, Baking powder can be made with wheat starch, however, corn starch is more common to find on grocery store shelves these days. Baking powder also needs to be marked as Gluten-Free for cross contamination issues. Shared manufacturing and processing equipment (especially for things like fine ground flours and powders) is the perfect place for wheat to contaminate baking powder. If you do not have a gluten intolerance or celiac then this labeling is not as important, but if you do, then it’s important to know you are buying a clean, gluten-free product.
Jillian
0OMG AMAZING KETO BISCUITS!! I was craving bread the other night so of course I hopped on wholesomeyum to check out Maya’s recipes. I reallyyyy wanted to try the cheddar bay biscuits but I didn’t have all the ingredients on hand so I used this recipe but added in some shredded cheddar and garlic granules.. holy cow they were absolutely delicious! I will say they tasted a little almond floury (nothing a pat of butter couldn’t mask though) but I think that was a mistake on my end I used a spatula to mix and I feel like I should have used my hand mixer as the dough was pretty dense I was probably just impatient and didn’t mix for long enough. Also I didn’t use my trick of getting the eggs to room temp before using them which I find masks alternative flour tastes and also mixes easier.
Jessie
0Could I add cheese to make them into cheddar biscuits? If so, how much would you recommend?
Wholesome Yum M
0Hi Jessie, I think you could add 1/2 cup of grated cheese to the mixture and they would turn out fine. Or, you could check out this recipe for Cheddar Bay Biscuits.
Hāna K
0These are great! I made mine with coconut oil and folded some raisins in at the end and they’re reminiscent of Irish soda bread or little scones. Great for warming up in the toaster oven and having with coffee!
Todd
0Mine came out tasting very salty with a bad after taste. I used the listed amount of salt but used regular salt not sea salt, could that be why?
April
0I used sea salt and it still came out with a aftertaste and a bit salty. I used ghee butter but followed everything else to the tee.
Wholesome Yum M
0Hi Todd, Yes, the different type of salt will change the level of ‘saltiness’ in this recipe.
Jason Ward
0Don’t know what I did wrong, but mine were horrible. Took one bite and threw the rest away. Very little flavor and middle was dense/ doughy. My search for a low carb bread continues.
Wholesome Yum M
0Hi Jason, I am sorry you were not pleased with the results of this biscuit recipe. If the middle was doughy, then I would suspect they were not fully baked and needed longer in the oven. Baking times may vary due to the fact that everyone has a different oven. Oven temps are not always consistent and many have hot spots.
Patti K.
0Wow, are these good, and so simple to make. (Especially delicious spread with raspberry preserves, for those of you who are here. as I am, more for the GF quotient than the keto. ; ) ) Thanks for sharing the recipe!
Nancy
0What and how much can I add to make this a morning coffee biscuit?
Wholesome Yum M
0Hi Nancy, Are you wanting to make these sweet? I would suggest a 1/2 cup or erythritol and 1 Tbs of cinnamon, but I have not tested that personally. Please let us know how they turn out if you decide to try it.
Anita
0These are yummy! Our go- to for a fast easy GF & Keto accompaniment to soups or breakfast. I loved using a scooper for a more uniform biscuit (though what I have is 1 T size, so they’re truly “one bite” biscuits). I hope to try soon with the Ghee or coconut oil options.
Shireen
0Getting ready to make but do you have net carbs for 12?
Wholesome Yum M
0Total net carbs for all 12 biscuits? 24 grams.
Tamera
0I made this today to go with chicken chili. So good. I tasted one after they cooled. I am taking them to a chili cook-off, I don’t think anyone will believe they are keto-friendly!
alicia w.
0Hello, not sure if someone asked already… can I use coconut oil or butter substitute?
Wholesome Yum M
0Hi Alicia, Yes, you can use coconut oil in place of the butter.
Loryn
0The texture was great! I had to bake them longer than stated, so it ended up being 20 minutes vs 15. However, they have a very strange sour after taste that turned me off. It was disappointing to make a whole paleo breakfast, and my first bite of biscuit was icky. Maybe add sweetner of some kind to the recipe?
Wholesome Yum M
0Hi Loryn, I’m not sure why they would have a sour taste. Did you add 2 tsp of baking powder or 2 tbsp? Too much baking powder would definitely give an sour or bitter taste.
Christopher Ryan
0Haven’t actually tried the recipe yet, but only because I had a question: what if you don’t use gf baking powder? Would that change the taste/consistency too much?
Thanks again!
Kat
0Hi Christopher,
This may be a little late but I think your question might be gf baking powder verses non-gluten free. I am celiac so it is important to me to use gf but regular baking powder should not change the taste if you don’t need gluten free.
Wholesome Yum M
0Hi Christopher, Baking powder causes baked goods to rise. Without the baking powder, you will have much smaller, harder, denser biscuits. I wouldn’t recommend skipping that ingredient.
Christopher Ryan
0What I mean is: does it HAVE to be gluten free baking powder, or does regular baking powder work just as well?
Wholesome Yum M
0Hi Christopher, Thank you for clarifying. You can use whatever baking powder you have on hand. The recipes on this website are gluten-free and that’s why it is specified in the ingredients.
Craig Redlin
0Left a slight after taste…not sure what I did wrong.
Maya | Wholesome Yum
0Hi Craig, There shouldn’t be any aftertaste. Did you by chance use baking soda instead of baking powder? That’s a common culprit.
Susan A Speed
0Tried these almond biscuits. They were so awesome I ordered the cook book. My husband even liked them. I was just about to give up on the keto diet because I was missing bread and crackers.. I can’t wait to see what else is in the cook book!!
Kassandra D Davidson
0I made these… I put them in larger muffin tins so they were more muffin like but… yes and yes
Karla Van Sickle
0I made these biscuits and they are delicious, first bread of any kind that I have had since I started keto in August. Thank you
Xanthe
0These biscuits are keeping me alive on my keto journey. I keep making them as I never want to run out. I’ve tried variations, but the original recipe here is my favourite. Thank you so much for making my diet possible and so much more enjoyable.
Now, to attempt your keto chocolate ice cream 🙂
Joan
0These biscuits are so delicious…. I have made them many times. When making the larger, flatter buns, does the recipe still make 12, or should I make less? Thanks.
Wholesome Yum M
0Hi Joan, Depending on what size you need your buns to be, you will get a different number. If you are making them larger, then I would suspect you will get fewer buns overall.
Darlene
0How much sodium is in the biscuits?
Wholesome Yum M
0Hi Darlene, I am not sure. Maybe this information could be looked up on an online food calculator?
Brittany
0Any chance I could use cassava flour and make them egg free somehow? Can’t have almonds or eggs
Wholesome Yum M
0Hi Brittany, I am sorry, I don’t know. Cassava has different properties than almond flour, so I don’t think you can sub 1:1.
Niada
0These were very good, I can see how you can easily add herbs or cheese to this recipe for different flavor profiles. I toasted the last one in my cast iron skillet and it was pretty tasty. I will definitely use this recipe again and again and look forward to experimenting with additions. Thank you!!
Brandi
0Made this last night and loved it! Do you think this dough would work for pigs in blankets (like, instead of using crescent roll dough)? Anyone tried it?
Maya | Wholesome Yum
0Hi Brandi, I’m glad you like it! No, this dough doesn’t bend the way you’d need it to for wrapping. For that, I recommend fathead dough instead.
Veronika
0Wow! Very pleasently surprised by these! Taste just like regular biscuits! Will definitely make again.
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
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
Wholesome Yum A
0Hi Deanna, some readers have tried flax eggs successfully. You may have slightly crumbly biscuits, though.
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.