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These keto biscuits are special to me for several reasons. Conventional biscuits were one of the first baked goods I learned to make as a kid, and decades later, these buttery, low carb almond flour biscuits were one of the first low carb recipes my daughter helped me make. But why should you make them? Because they’re light and buttery, and go with just about anything. And honestly, the #1 reason that this keto biscuit recipe is one of my faves is how simple and easy it is. Whip up a batch with me and see!
Why You Need My Keto Biscuit Recipe
- Perfect flavor and texture – You’ll love the buttery flavor, and delicate, fluffy texture (not dense or dry!). These low carb biscuits taste amazing with everything. I make them so often that they made it into my hardcover Easy Keto Cookbook, as well as several of my printable cookbooks.
- 5 clean, simple ingredients – Plus salt. They’re naturally keto and gluten-free, just 2.5g net carbs each, and packed with protein and fiber. Grab a bowl and you can make them in under 30 minutes!
- Versatile & customizable – Almond flour biscuits are perfect as a simple side to a keto dinner, for holidays, or even as part of your low carb breakfast. You can customize the flavor, too — see my variations below. 👇
Ingredients & Substitutions
Here I explain the best ingredients for my keto biscuits, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – Did you know that different brands of almond flour can have varying levels of moisture and are ground differently? The key to these almond flour biscuits is using super fine almond flour, like mine, for the best texture. Many brands are too coarse, which will leave a gritty texture. And sorry, you can’t swap it for coconut flour—it’s way too dry. If you really need a substitute, sunflower seed flour is the closest.
- Eggs – I recommend real eggs here if possible, but flax eggs should work as an alternative.
- Unsalted Butter – Adds richness, moisture, and of course, that buttery flavor. For a paleo or dairy-free option, swap it out for ghee or butter flavored coconut oil instead.
- Sour cream – This optional ingredient was a later addition from how I originally made these years ago. It improves the texture and makes the keto biscuits lighter. You can substitute Greek yogurt if you like, or for paleo or dairy-free option, thick coconut cream.
- Baking powder – To make them more fluffy. I like this non-GMO baking powder, but any kind will work.
- Sea Salt – I like 1/2 teaspoon to taste a hint of salt. If you plan to spread something sweet on your biscuits, reduce it to 1/4 teaspoon.
Free Printable: Low Carb & Keto Food List
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How To Make Keto Biscuits
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Combine the dry ingredients. In a large mixing bowl, whisk together the almond flour, baking powder, and sea salt.
- Add the wet ingredients. Stir in the whisked eggs, melted butter, and sour cream, until the dough is uniform. It’ll be thicker than a batter but not quite as firm as regular dough.
- Form your biscuits. Use a large cookie scoop to portion the mixture onto a parchment-lined baking sheet, then gently flatten each one with your hands. You might need two pans if they don’t all fit (I used 2 smaller pans, which is why you see 8 biscuits here!).
- Bake until golden. Place the keto biscuits in the oven and bake until firm and golden.
My Recipe Tips
- Bring your ingredients to room temperature. If your eggs or sour cream are cold, they can solidify the melted butter before it mixes well, leading to lumps.
- Use a whisk for dry ingredients. It breaks up lumps more easily than a spoon or spatula. You could sift your flour instead, but this is a pain with almond flour — I much prefer the whisk.
- Leave just enough room. Keto biscuits don’t spread or rise much, so you only need about an inch of space between scoops, but if you place them too close, they’ll run together.
- Flatten the biscuits to the height you want. I mentioned they don’t rise a lot, right? I did. So make sure they are close to the height you want before baking.
- Let them cool for a few minutes. While they’re wonderful fresh out of the oven, the texture actually gets even better if you let them cool from hot to warm. Any crispness on the outside does soften once they cool completely, though, so warm is the sweet spot!
- Why are they crumbly? Because they are gluten-free, low carb biscuits. 😉 But honestly, I love that they are crumbly because that’s what makes them so moist and buttery! You can add an extra egg if you want them sturdier, but to me they taste better with 2. If you’re looking for something sturdy and chewy, my keto dinner rolls are a better fit.
- Watch my cooking video for more tips. Watch my video on YouTube!
Flavor Variations
This is the basic keto biscuit recipe I make most often, but you can easily customize it with add-ins:
- Rosemary Garlic – Mix in a tablespoon of fresh rosemary and 1-2 cloves of minced garlic with the dry ingredients. Perfect alongside a salad or filet mignon.
- Parmesan Herb – Replace 1/4 to 1/2 cup of the almond flour with grated parmesan cheese, plus a teaspoon of Italian seasoning. So good with my keto chicken parmesan!
- Cheddar Bacon – Stir in 1/2 teaspoon of smoked paprika, 1/2 cup of shredded cheddar cheese, and 1/4 cup of crumbled bacon before baking. Or try my cheddar bay biscuits instead.
- Sweet Cinnamon – Many of you have asked if you can make these almond flour biscuits sweet, and you can! Just replace 1/4 cup of the almond flour with 1/3 cup of Besti, along with a teaspoon of cinnamon and 1/2 teaspoon of vanilla extract.
Serving Ideas
I wasn’t kidding when I said these keto biscuits go with everything! Here are the many different ways you can enjoy them:
- Soups – Serve them on the side with my keto chili or low carb chicken soup, or use them as a topping for keto french onion soup. Honestly, they go with literally all my low carb soup recipes.
- Salads – They’re the perfect way to make meal salads more filling. Try my Big Mac salad or Cobb salad.
- Main Dishes – I especially love these almond flour biscuits with saucy dishes, like smothered pork chops, Tuscan chicken, keto Salisbury steak, or lemon parmesan chicken. Perfect for soaking up all the goodness!
- Breakfast – Slather on sugar-free Nutella or sugar-free jam and enjoy with your bulletproof coffee. You can also drizzle these with my keto maple syrup, pile my sausage gravy on top, or replace the pancake layer in my keto breakfast sandwiches.
- Sandwiches – These keto biscuits are definitely less sturdy than my keto bread or keto bagels, but I still use them for sandwiches. Just make them a bit larger and flatter (flatter ones will bake a bit faster). You can even use them as buns for a burger.
More Almond Flour Recipes
If you like these low carb biscuits, try my other favorite almond flour recipes:
Tools I Recommend For This Recipe
- Baking Sheet – Just the right size for a batch of 12 keto biscuits, and so durable. It’s my go-to!
- Large Cookie Scoop – For perfectly portioned, uniform rounds.
Keto Biscuits (5-Ingredient Recipe)
By
You'll love my fluffy, buttery keto biscuits! These low carb almond flour biscuits are so easy, with 5 simple ingredients and 2.5g net carbs.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
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Mix dry almond flour, baking powder, and sea salt together in a large bowl. Stir in whisked egg, melted butter, and sour cream, if using (optional).
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Scoop tablespoonfuls of the dough onto the lined baking sheet (a large cookie scoop is the fastest way). Form into rounded biscuit shapes (flatten slightly with your fingers).
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Bake for about 15 minutes, until firm and golden. Cool on the baking sheet.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 biscuit
- Tips: See my recipe tips in the post above! I’ll help you make sure your keto biscuits get the best texture.
- Store: Keep them in an airtight container on the counter for 1-2 days, or in the fridge for up to a week.
- Reheat: Warm in the oven or microwave. I recommend adding a thin layer of butter before reheating, so they stay moist.
- Freeze: Freeze the biscuits on a lined baking sheet until solid, then transfer to a zip lock bag and freeze for up to 6 months.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook, Low Carb Holiday Cookbook, Keto EBook Bundle, and Keto Cheat Sheet System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Biscuits
985 Comments
David William Perry
0just tried your almond four biscuits. AMAZING! Can’t wait to play with added ingredients – maybe lemon, lemon zest and stevia for a sweet tea biscuit?
Deborah
0These are delicious and so easy to make. Thanks for another great keto recipe!
Maya | Wholesome Yum
0I am so happy you liked them, Deborah! Thank you!
Jeanette Clayton
0Can I add some erythritol to sweeten these without adding anything else as in liquid?
Maya | Wholesome Yum
0Hi Jeanette, No, they would be too dry so you’d need to make other changes. You might like these shortbread cookies that have similar ingredients but are sweet.
Jeanette Clayton
0Thank you so much!
Maya | Wholesome Yum
0You are welcome, Jeanette!
Marilyn
0You must be using a SMALL icecream scoup. I only got 6 biscuits out of this.
Maya | Wholesome Yum
0I actually use a large cookie scoop, Marilyn. I hope that helps!
Lynn
0These are so yummy! Thanks Maya, keep them coming!
Maya | Wholesome Yum
0You are welcome, Lynn!
Q
0I tried this with half the measurments to test it out and it went horribly wrong. I love cooking and spend some time every single day reading/watching recipes, but I’m terrible at it.. and this makes me depressed 🙁
Marilyn
0I halved it and it turned out perfectly. I used a smallish egg because I wanted a drier biscuit texture. Also with quick breads (biscuits, pancakes, muffins) you only want to stir about 20 times, perhaps even fewer. It’s okay if you still see some flour in the batter. If you overmix the batter gets too heavy. When using almond flour in recipes, I grind my own almonds in a coffee grinder (although I just broke mine and had to use the food processor this morning). I find storebought almond flour is ground too fine and if I grind it myself, it gives a better texture. Same with ground coconut vs. coconut flour.
Maya | Wholesome Yum
0Sorry to hear you had issues with it. I’m happy to help, but it’s hard to say what went wrong without more information. Did you watch the video? Did you use all the same ingredients? At what point did it start to look different?
Sarah Williams
0This is the PERFECT recipe!! Super easy, speedy quick, & amazingly versatile! I’ve made it with bacon grease and coconut oil when I was out of butter, and both turned out perfect! Throw in some savory seasonings, or make them with coconut oil & add a little stevia or monk fruit sweetener and a dash of vanilla, and then flatten them out and you have cookies!
Susan Lecerf
0What a great idea about converting to a cookie recipe! Made these biscuits as directed except for the time. They turned out delicious!! I ended up adding 5 minutes to the time. May be my oven but at 15 minutes they still had moist batter inside. I added fresh rosemary and grated garlic. I also used Ghee since I’m dairy intolerant and I have no issues with ghee. I like the buttery flavor so I opted for that instead of coconut oil this time. I used my tsp measuring spoon with a heaping dollop of dough and the size was perfect. Going to use this to make focaccia bread too. Funny, but I LOVE almond flour and use it to bread fish/chicken etc. Thank you for a great recipe. I’ve been very disappointed with bread recipes I’ve been trying. I’m GF, DF & Keto. I’m looking forward to trying some of your other recipes
Maya | Wholesome Yum
0Thank you so much, Sarah! All of those versions sound delicious!
Linda
0My sister made them for me this morning. They were great and tasted great. My only issue was they were very crumbly. I couldn’t slice it open like a regular biscuit to fill with eggs and bacon or jam. Any suggestions on how to fix this problem?
Maya | Wholesome Yum
0I’m glad you like them, Linda! You can try adding a little xanthan gum next time – about 1/4 to 1/2 tsp – if you want them to be more sturdy.
Shaden Tavakoli
0My sister & I are both keto and this recipe is a quick & easy STAPLE in our diets!!! We chat weekly about how we just prepped another batch in our kitchens. It goes with EVERYTHING! Thanks for throwing this recipe up there. Now if only there was a way to make butter biscuits using my big bag of coconut flour that’s sitting in my pantry haha…. that mystery is yet to be solved.
Maya | Wholesome Yum
0I am so happy to hear that, Shaden! Have a great day!
Cathy Skach
0I have been utilising your recipes and they have change my husband’s and my lives! Thank you so much! Please keep the new recipes coming!
I thought I’d share one of my favorite recipes I adapted using the Almond Flour Biscuit recipe to sub out the regular biscuits called for. I hope you try it – do die for!!!
Italian Sausage Casserole
INGREDIENTS
1 lb. ground mild Italian sausage
1/2 cup chopped onion
1 clove garlic, crushed
2 tablespoon flour
1 (16 oz.) can tomatoes, cut up
1 (4 oz.) can mushrooms, undrained
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon basil
1/8 teaspoon black pepper
1 teaspoon sugar
1 batch bisquick buttermilk biscuit batter
1 cup shredded mozzarella cheese
DIRECTIONS
Preheat oven to 400 degrees.
In medium cast iron frying pan, lightly brown sausage, onions and garlic; drain fat.
Sprinkle with flour.
Add tomatoes, mushrooms and seasonings.
Bring mixture to a boil, stirring until slightly thickened.
Reduce heat and simmer for 5 minutes.
Drop dough onto hot mixture.
Sprinkle with cheese.
Bake at 400 degrees for 10-15 minutes or until biscuits and cheese are lightly brown.
Maya | Wholesome Yum
0Thanks for sharing, Cathy! That sounds amazing!
Janet
0Hi I’m trying so hard to find a good biscuit recipe and I did find this one and made some yesterday but I don’t have almond flour I used tapioca flour and they are hard and not very tasty. I found them bitter But I’m having a hard time finding almond flour. So is there away that I can make these with better luck with tapioca flour? I do also have arrowroot flour and brown rice flour, all of them gluten free. I’m really trying to find something that I can make a hamburger bun. I would love to have a hamburger. One of the only things I can have. Or would brown rice flour work and taste good??
Please if you can help me at all I sure would appreciate it.
Any recipes I would appreciate I can’t have yeast or sugar and dairy I wish some one could come up with a substitute for cheese that tastes like cheese at least close to it.
Thank you
Maya | Wholesome Yum
0Hi Janet, Tapioca and almond flour are very, very different, so I would never recommend swapping one for the other. I wouldn’t expect this recipe to turn out well if using tapioca. What are your goals for these biscuits? Paleo, gluten-free, low carb, keto, or some combination of these? Arrowroot, tapioca and brown rice flour would all be unsuitable for low carb or keto, but are fine for gluten-free diets. Arrowroot and tapioca would also be paleo, but rice flour would not be. I haven’t tested this recipe with any of those flours, but I’m sure it would need other modifications to make it work. Sorry. I hope you’ll get the chance to try this recipe with the almond flour – I think it’s really delicious!
Lori
0I made these this morning they were gritty and bland and they were flat. I used the super fine flour. Is there something I need to do differently?
Maya | Wholesome Yum
0Hi Lori, It’s hard to say what happened without being in the kitchen with you. They shouldn’t be gritty with finely ground almond flour. The one I used is linked on the recipe card. Did you check the video to see if yours went differently at some point?
Michelle Smith Rapoza
0Hi, I have been looking for a recipe just like this where I can add a little cheese without the heavy cream or cream cheese other Keto recipes have. My question is, I do not have a cookie scoop. Suggestions on what to use instead? Maybe a 1/4 measuring cup? Thank you.
Maya | Wholesome Yum
0Hi Michelle, You can just use a spoon and form the cookie dough into balls with your hands, then flatten with your palm.
Terry Warnken
0I would love the dumpling low carb or keto recipe
Maya | Wholesome Yum
0Hi Terry, It’s coming this month! 🙂
Bentlei
0The biscuits look great but there is a bitter or weird taste as we ate toward the center? I carefully followed the recipe but either the baking soda or something gave it a weird taste. PLEASE HELP
Maya | Wholesome Yum
0Hi Bentlei, The issue is that you used baking soda. It needs to be baking POWDER. Baking soda will definitely create that strange taste. Hope you’ll try them again with baking powder.
Rebecca
0I have a few questions for you. I’ll put them at the bottom. I’ve made these before, and they were delicious, but I was wondering if could make some changes.
1. Could I substitute a blend of nut flours that includes coconut? Would I need to add extra liquid to account for the coconut flour? Could I add a little more butter or a few tbsp of almond milk?
2. If I want to double these in size, say 2 tbsp instead of 1, how much longer would I need to bake them? Can I bake them without flattening them or do you think they will fall apart?
Maya | Wholesome Yum
0Hi Rebecca, I’m so glad you liked the biscuits when you made them! Regarding your questions:
1. I don’t recommend substituting a blend containing coconut flour due to the absorbency, like you said. You can definitely try, but yes, you’d need extra wet ingredients to account for it. Without testing or knowing the ratio in the blend, it’s hard to know what else to add and how much.
2. I haven’t done the larger size, but you can definitely make them bigger and bake them for longer. You don’t have to flatten them, but the thicker they are, the longer they’ll take to bake through inside. If they start to brown on top before they are done inside, you’ll need to tent the top with foil to prevent burning (or use lower oven temperature to begin with, with longer baking time).
Rebecca
0Thanks for the reply. I found a conversion table. I might see what a difference subbing in a few tbsp of coconut flour might do to change the consistency. There’s probably a table for how much extra liquid it needs as well. Either way, I’ll probably still use this recipe. I had to put in some coconut oil last time when I ran out of butter, so I wonder if that changed anything.
Maya | Wholesome Yum
0There are some conversions, but it’s almost always recipe specific and requires some experimentation. Hope you find a way that works for you!
Rebecca
0So, I thought I would update. I substituted 1/4 cup of coconut flour blended with arrowroot and an extra egg for the almond flour. It ended up being more moist, so I didn’t have to pack it together. I used all butter this time, and I made them bigger. I cooked them for 25 minutes and they turned out pretty moist. I think they expanded a bit, maybe because of the arrowroot. I didn’t notice much of a flavor difference. Thanks for the help.
Maya | Wholesome Yum
0Thanks for sharing with us!
Beverly
0Do you have to use gluten free powder?
Maya | Wholesome Yum
0Hi Beverly, Any kind of baking powder will work. Most are actually naturally gluten-free, but it’s not a requirement.
Dawn
0I made these yesterday. They are great for me! I divided the batch in half and added cheese to one half and a very little bit of sweetener and cinnamon to the other. Both are so good. I’m so glad I found this. Recipies like this helps me keep the low carb lifestyle and the weight loss going.
Maya | Wholesome Yum
0I am so happy that you liked them, Dawn! Have a great day!
Melanie Ng
0This was amazing! I just made these this afternoon when I got home. I halved the recipe and used a little less salt since I was not sure if I would use these biscuits for sweet or savory. I ended up trying one of the biscuits with the Pumpkin Butter from Trader Joe’s. SO GOOD! Thanks for the recipe!
Maya | Wholesome Yum
0I am so happy that you liked the biscuits, Melanie! Have a great day!
Veronica Evans
0Keto biscuits are very good. I cut the recipe in half. I made exactly 6. Thank you so much. Is there a similar recipe to adjust this as an almond cookie?
Maya | Wholesome Yum
0I’m glad you liked them, Veronica! Yes – here is the recipe for almond flour cookies.