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Free Printable: Low Carb & Keto Food List
Get It NowThese keto biscuits are special to me for several reasons. Conventional biscuits were one of the first baked goods I learned to make as a kid, and decades later, these buttery, low carb almond flour biscuits were one of the first low carb recipes my daughter helped me make. But why should you make them? Because they’re light and buttery, and go with just about anything. And honestly, the #1 reason that this keto biscuit recipe is one of my faves is how simple and easy it is. Whip up a batch with me and see!
Why You Need My Keto Biscuit Recipe
- Perfect flavor and texture – You’ll love the buttery flavor, and delicate, fluffy texture (not dense or dry!). These low carb biscuits taste amazing with everything. I make them so often that they made it into my hardcover Easy Keto Cookbook, as well as several of my printable cookbooks.
- 5 clean, simple ingredients – Plus salt. They’re naturally keto and gluten-free, just 2.5g net carbs each, and packed with protein and fiber. Grab a bowl and you can make them in under 30 minutes!
- Versatile & customizable – Almond flour biscuits are perfect as a simple side to a keto dinner, for holidays, or even as part of your low carb breakfast. You can customize the flavor, too — see my variations below. 👇
Ingredients & Substitutions
Here I explain the best ingredients for my keto biscuits, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – Did you know that different brands of almond flour can have varying levels of moisture and are ground differently? The key to these almond flour biscuits is using super fine almond flour, like mine, for the best texture. Many brands are too coarse, which will leave a gritty texture. And sorry, you can’t swap it for coconut flour—it’s way too dry. If you really need a substitute, sunflower seed flour is the closest.
- Eggs – I recommend real eggs here if possible, but flax eggs should work as an alternative.
- Unsalted Butter – Adds richness, moisture, and of course, that buttery flavor. For a paleo or dairy-free option, swap it out for ghee or butter flavored coconut oil instead.
- Sour cream – This optional ingredient was a later addition from how I originally made these years ago. It improves the texture and makes the keto biscuits lighter. You can substitute Greek yogurt if you like, or for paleo or dairy-free option, thick coconut cream.
- Baking powder – To make them more fluffy. I like this non-GMO baking powder, but any kind will work.
- Sea Salt – I like 1/2 teaspoon to taste a hint of salt. If you plan to spread something sweet on your biscuits, reduce it to 1/4 teaspoon.
How To Make Keto Biscuits
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Combine the dry ingredients. In a large mixing bowl, whisk together the almond flour, baking powder, and sea salt.
- Add the wet ingredients. Stir in the whisked eggs, melted butter, and sour cream, until the dough is uniform. It’ll be thicker than a batter but not quite as firm as regular dough.
- Form your biscuits. Use a large cookie scoop to portion the mixture onto a parchment-lined baking sheet, then gently flatten each one with your hands. You might need two pans if they don’t all fit (I used 2 smaller pans, which is why you see 8 biscuits here!).
- Bake until golden. Place the keto biscuits in the oven and bake until firm and golden.
My Recipe Tips
- Bring your ingredients to room temperature. If your eggs or sour cream are cold, they can solidify the melted butter before it mixes well, leading to lumps.
- Use a whisk for dry ingredients. It breaks up lumps more easily than a spoon or spatula. You could sift your flour instead, but this is a pain with almond flour — I much prefer the whisk.
- Leave just enough room. Keto biscuits don’t spread or rise much, so you only need about an inch of space between scoops, but if you place them too close, they’ll run together.
- Flatten the biscuits to the height you want. I mentioned they don’t rise a lot, right? I did. So make sure they are close to the height you want before baking.
- Let them cool for a few minutes. While they’re wonderful fresh out of the oven, the texture actually gets even better if you let them cool from hot to warm. Any crispness on the outside does soften once they cool completely, though, so warm is the sweet spot!
- Why are they crumbly? Because they are gluten-free, low carb biscuits. 😉 But honestly, I love that they are crumbly because that’s what makes them so moist and buttery! You can add an extra egg if you want them sturdier, but to me they taste better with 2. If you’re looking for something sturdy and chewy, my keto dinner rolls are a better fit.
- Watch my cooking video for more tips. Watch my video on YouTube!
Flavor Variations
This is the basic keto biscuit recipe I make most often, but you can easily customize it with add-ins:
- Rosemary Garlic – Mix in a tablespoon of fresh rosemary and 1-2 cloves of minced garlic with the dry ingredients. Perfect alongside a salad or filet mignon.
- Parmesan Herb – Replace 1/4 to 1/2 cup of the almond flour with grated parmesan cheese, plus a teaspoon of Italian seasoning. So good with my keto chicken parmesan!
- Cheddar Bacon – Stir in 1/2 teaspoon of smoked paprika, 1/2 cup of shredded cheddar cheese, and 1/4 cup of crumbled bacon before baking. Or try my cheddar bay biscuits instead.
- Sweet Cinnamon – Many of you have asked if you can make these almond flour biscuits sweet, and you can! Just replace 1/4 cup of the almond flour with 1/3 cup of Besti, along with a teaspoon of cinnamon and 1/2 teaspoon of vanilla extract.
Serving Ideas
I wasn’t kidding when I said these keto biscuits go with everything! Here are the many different ways you can enjoy them:
- Soups – Serve them on the side with my keto chili or low carb chicken soup, or use them as a topping for keto french onion soup. Honestly, they go with literally all my low carb soup recipes.
- Salads – They’re the perfect way to make meal salads more filling. Try my Big Mac salad or Cobb salad.
- Main Dishes – I especially love these almond flour biscuits with saucy dishes, like smothered pork chops, Tuscan chicken, keto Salisbury steak, or lemon parmesan chicken. Perfect for soaking up all the goodness!
- Breakfast – Slather on sugar-free Nutella or sugar-free jam and enjoy with your bulletproof coffee. You can also drizzle these with my keto maple syrup, use them for biscuits and gravy, or replace the pancake layer in my keto breakfast sandwiches.
- Sandwiches – These keto biscuits are definitely less sturdy than my keto bread or keto bagels, but I still use them for sandwiches. Just make them a bit larger and flatter (flatter ones will bake a bit faster). You can even use them as buns for a burger.
More Almond Flour Recipes
If you like these low carb biscuits, try my other favorite almond flour recipes:
Tools I Recommend For This Recipe
- Baking Sheet – Just the right size for a batch of 12 keto biscuits, and so durable. It’s my go-to!
- Large Cookie Scoop – For perfectly portioned, uniform rounds.
Keto Biscuits (5-Ingredient Recipe)
You'll love my fluffy, buttery keto biscuits! These low carb almond flour biscuits are so easy, with 5 simple ingredients and 2.5g net carbs.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
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Mix dry almond flour, baking powder, and sea salt together in a large bowl. Stir in whisked egg, melted butter, and sour cream, if using (optional).
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Scoop tablespoonfuls of the dough onto the lined baking sheet (a large cookie scoop is the fastest way). Form into rounded biscuit shapes (flatten slightly with your fingers).
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Bake for about 15 minutes, until firm and golden. Cool on the baking sheet.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 biscuit
- Tips: See my recipe tips in the post above! I’ll help you make sure your keto biscuits get the best texture.
- Store: Keep them in an airtight container on the counter for 1-2 days, or in the fridge for up to a week.
- Reheat: Warm in the oven or microwave. I recommend adding a thin layer of butter before reheating, so they stay moist.
- Freeze: Freeze the biscuits on a lined baking sheet until solid, then transfer to a zip lock bag and freeze for up to 6 months.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook, Low Carb Holiday Cookbook, Keto EBook Bundle, and Keto Cheat Sheet System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Biscuits
977 Comments
Deanna
0Tried this recipe and Becky….let me tell you, these are soooooo good! I was looking for a healthy alternative to traditional biscuits and these were a hit! The Ingredients were not hard to get either. Thank you so much for the recipe!!!
Kathy
0For paleo could you use coconut milk instead of sour cream if you whipped it up to be a little stiffer?
Maya | Wholesome Yum
0Hi Kathy, Yes, that should work!
Angela N Ewing-Boyd
0These are wonderfully easy and delightfully delicious and I often make them for weeks at a time. I am trying to with flax eggs for the first time tonight as I am taking the vegan (ish) plunge. Wish me luck! Thank you for all of your wonderful recipes.
Roberta Worley
0For dinner last night, I wanted to make chicken pot pie the way my mom used to make it and that was with baking powder biscuits. So I used your recipe in conjunction with the chicken pot pie filling from The Girl Who Ate Everything. The biscuits were a big hit!
I have some leftovers so I want to see how they respond for tonight’s dinner. I did put them into a sealable container and they are now sitting in my fridge awaiting tonight. Stay tuned…(@|@)?
Lori
0Hi I haven’t made these yet, but want to. However, I am on an anti-inflammatory diet, and can’t do butter at all. I also don’t like the taste of coconut, so can’t do coconut oil either. Could I substitute avocado oil for the butter/coconut oil? Thank you.
Maya | Wholesome Yum
0Hi Lori, I’ve only made these with butter and coconut oil, but in my experience with recipes similar to this, using avocado oil or olive oil is not ideal because your biscuits will turn out oily.
Ramona
0Hi there!
I didn’t try the recipe yet, mainly because I am confused about the amount of calories per serving.
You said that the amount of calories per serving (1 serving size = 1 biscuit) is 164…..which is a huge amount, considering the fact that a Chocolate Chip Cookie (it is just an example) has 55 Kcal/biscuit.
I mean, I was super excited finding your recipe, but I think something is not right calculated. This amount of Kcal is really per biscuit, or for the hole recipe?
Thank you and sorry for being so picky!
Wholesome Yum M
0Hi Ramona, Just for clarification purposes, this recipe is for an American version of a biscuit (like a savory dinner roll), and not a cookie. The calorie count is correct per biscuit. This recipe is made with nutrient-dense almond flour and butter, so that is why the calories are higher than they might be using wheat flour and a butter substitute. I hope this helps!
Kathy
0These really hit the spot if you’re craving a biscuit – great mouth feel, texture and flavor! And so easy to make, it’s almost laughable. (I added two tablespoons of flaxseed meal to mine for even more health benefits.) I’ve added this to my regular recipe rotation; I’ll try experimenting with other additions in the future, like cheese or rosemary. Thank you for a great-tasting easy biscuit recipe!
Diane
0Great recipe! Added Italian seasonings, and two tbsp grated Parmesan the topped it off with everything bagel seasoning…really tasty! Thanks Maya!
LISA J BROYLES
0These were good..I added cheese. My first biscuit in 4 months!
Deana
0I just made these and love them! I flattened them a bit so I could spread mashed avocado on top when they were done. Yum!
Dirk
0Born and raised in the south (GA, NC, SC, KY, TX, LA). Sister is a rock star of a professional pastry chef who makes the world’s greatest biscuits. Had very low expectations for this recipe because a wheat flourless biscuit sounded like a stringless guitar. I was wrong. Delicious, super easy and really scratched the itch. Couple tweaks: added cheddar and instead of butter I used melted bacon fat. (If you live in the south you have a mason jar or even a coffee can of leftover bacon fat. We use every part of the pig.) Outstanding.
Jennifer
0These are delicious! Made them this afternoon to accompany some tomato bisque later and I’m so pleased with their non-eggy flavor. I stayed true to the recipe since this was my first go, and they were incredibly easy to make. The texture is a cross between a scone and cornbread, maybe a touch on the dry side, but that’s easily solved by a smear of butter. I’m definitely going to keep these in weekly rotation to keep my keto diet manageable.
Lynda Pedersen
0Made these for the first time last night and they are delicious. Love that the recipe is so versatile and easy to make. We had leftover roast beef from your pot roast recipe. I made hot roast beef sandwiches for hubby and had mine with warm buttered biscuit.
Carrie Y.
0Can I use just baking soda instead of baking powder? My son cannot have baking powder. What amount of baking soda would I use and would I need to add an acid like apple cider vinegar? Thanks!
Maya | Wholesome Yum
0Hi Carrie, Yes, you’d need an acid to activate baking soda if that’s what you need to use. I have not tested this, but you may be able to use 1 tsp of baking soda and 1 tsp of lemon juice or apple cider vinegar. Please let me know how it turns out if you decide to try it.
Carrie Y.
0Thanks so much for your help!
Trish
0Great recipe. Super easy to make and tasted great!! How many are we supposed to get out of 1 batch to best match the nutrition facts? I made 6.
Maya | Wholesome Yum
0I’m so glad you liked my recipe, Trish! I usually make 12 biscuits, so the nutrition info is based on that. Sounds like yours were twice as large, so just double the nutrition facts for each to get the amounts in one of yours.
AJ plante
0Got a little brave and decided to make these with brown butter and sage. Delicious! I ended up using an entire stick of butter because water in the butter is evaporated some so they were a bit more moist than a typical biscuit. Next time I’ll use just a bit more than the 1/3 cup but theses are a definite do-over. Can’t wait to try some other flavor twists.
Elizabeth Hess
0Today I made these biscuits and they did not disappoint! Flavor and texture were great. I have really missed biscuits with my hard boiled eggs in the morning and these hit the spot. Thank you!
Joanne
0Thank you so much for all your wonderful recipes! You are a life saver!
My question is for this recipe, if you don’t have a cookie scoop, what is the measure of dough for each biscuit? I imagine just firming into a packed ball by hand and flattening on the tray would suffice. I have a 1 tablespoon scoop for the cookies I make. The one you recommend is a 3 tablespoon scoop. Thank you in advance! I can’t wait to try them as buns for burgers!!!
Maya | Wholesome Yum
0Hi Joanne, Yes, you can use your hands if you don’t have the scoop mentioned in the recipe. If you find the dough too wet and sticky to do that easily, try a spoon instead.
Lorraine D
0This is an amazing recipe. It really only takes a few minutes to put together and 15 minutes to bake. And the biscuits are flaky and so yummy!!! Thank you!!
Caroline
0I need to be on a low carb diet for medical reasons and these biscuits were perfect!
Heather
0I’ve been put on a restrictive diet while working through health issues and for three weeks now have only had animal protein, fat and well cooked green vegetables. It’s been fine but I’ve been craving something to snack on or incorporate that has body and texture, and isn’t a green vegetable! I found this recipe and made it just now… Wow!! So good and super easy! I don’t have a cookie scoop so I dropped by tablespoons onto the baking sheet, then rolled in my hands. It wasn’t sticky or anything. And they taste great to boot! Can’t wait to make them again with rosemary!
Dawn
0I made these biscuits and I thought they were really good. They had more of a cornbread texture, and when I started thinking of them more as a cornbread, they were excellent. I am somewhat new to Keto, and I am so excited to get new recipes. Thank you!!!
Susan Eby
0These biscuits are excellent! So easy to make and delicious!! I popped a 1/2 recipe in my toaster oven. They were perfectly done in 10 minutes in there. I served them with homemade muscadine grape sauce. What a winner!!!
Lolly
0I have made these biscuits many times. I used the recipe as a base for other biscuits. I have made them large for a burger. Sooo, today I decided I wanted something sweet and also healthy. I added coconut sugar, cinnamon and ginger to the dry ingredients. I added an extra egg with a total of 3. After adding the rest of the ingredients, I added raisin and walnuts. OMGOODNESS!! It is so good. Just wanted to share this in case someone was wondering, hmmm, can I turn this into a sweet biscuit? YES, and you will love it.
Wholesome Yum M
0Hi Lolly, Thanks so much for the great tips! They sound wonderful!
Linda
0The recipe was easy enough to follow. I over-flattened my dough and ended up with cookies instead of biscuits.
I only ADDED cinnamon and now wish I had gone with cheese for flavoring. The taste was not to my liking as a result. I’m new to this type of product so perhaps it’s a developed taste (or tasteless).
Wholesome Yum M
0Hi Linda, Sorry these didn’t meet your expectations. If you are interested in a cheesy biscuit, I have a couple here for you to try: Cheddar Bay Biscuits and Fathead Dinner Rolls.
Leslie
0I made it as instructed the first time- came out fine but took a long time to bake. Second time I added 2 tbsps honey to the egg/butter mixture then 1 tbsp apple cider vinegar to the mix. Baked faster this time and fluffier , more moist. Will try again soon and will adjust the time down a couple minutes.
Thanks
Roberta Rubio
0I was so happy to find this recipe because I can’t find paleo bread or biscuits anywhere . The texture of these is great. Cut cold from the fridge for best sandwich making, less crumbly. But mine were so very salty. I used fine almond flour from Costco. Is there something I can add like a sweetener or apple cider vinegar to cut the salt? Thanks
Wholesome Yum M
0Hi Roberta, You can omit the salt or use unsalted butter in the recipe. I hope this helps!
Joyce Wilbanks
0This is the best paleo biscuit I’ve tried because they weren’t dry or eggy tasting. They are so good I feel guilty eating them. I can’t wait to try out your gravy and other recipes.
Precious
0I love baking, but paleo/gluten free baking is new to me. This is the first paleo baking recipe that I’ve tried that’s turned out exactly like it did in the recipe! The biscuits taste good and make me feel like I’m eating something my grandma would be happy to put on the table back when she’d cook for me. The only thing I’d change next time is to make the biscuits slightly bigger, but the taste is also great for a small package. Thank you for sharing!
Brooke
0Love this recipe!! Not a huge fan of the site format simply due to the videos popping up (I’m having a very difficult time just writing a comment) but I know all the blogs have the same thing. Worth it though, because these biscuits are fabulous! I love the slight crunch on the outside, and they’re a perfect base for sweet or savory toppings/flavorings. I made them for an afternoon tea party that included keto, lactose-intolerant, and paleo people lol so it was nice to use only one recipe for all! They were delicious topped with jam, fruit, and clotted cream, and I plan to make them again for a paleo strawberry “shortcake.”
Wholesome Yum M
0Hi Brooke, I am so pleased you enjoyed the recipe. Thanks for your feedback about the website. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Holly
0This recipe is fantastic thank you so much. I think I flattened them too much so next time I’m going to make them bigger and a little thicker. This will definitely be part of my weekly rotation!
Rita
0I made these last night. I added garlic powder and dried parsley. I couldn’t believe how much these reminded me of red lobster biscuits!! Next time I will add cheddar cheese. The texture was great. When I first took them out, I ripped one in half and it didn’t look done in the middle but after a taste test they were in fact perfect. It’s hard to explain but the middle was soft and moist like a real country biscuit. I’m glad I didn’t cook them longer.
I used King Arthur almond flour from Albertsons.
Wholesome Yum M
0Hi Rita, You may love these… very familiar to a restaurant favorite! Keto Cheddar Bay Biscuits
Dolores Phillips
0These are delicious biscuits. I made the plain ones for the 1st time today & they are yummy, Recipe is so easy to follow.
Marti Walker
0These biscuits have become my go-to for mini breakfast muffin sandwiches or “toast.” I almost feel like I’m eating bread, they taste great (my non-keto boyfriend tried to steal them) and I don’t get the wheat and gluten blues. And they’re so easy to make!
Shannon
0These are amazing! I didn’t change the recipe. The only thing I changed was I cut the butter into the almond flour cold. Thank you so much for sharing!
Charlotte Fox
0Very good. How many do you usually get from this recipe? I got ten…so how many carbs each? No issues. Easy and delicious.
Wholesome Yum M
0Hi Charlotte, This recipe makes 12 biscuits. You can enter the recipe into an online recipe calculator to get the updated nutrition for 10 biscuits. Enjoy!
Sandra
0Hello. Thanks for your recipe. I am not keto but enjoy making and trying out your recipes. I wanted to know if you can swap out the almond flour for buckwheat flour instead? I am trying to not use almond flour as much. Thank you.
Wholesome Yum M
0Hi Sandra, Buckwheat flour will not work. These two flours have very different properties and can not be used interchangeably.
Jackie
0Stumbled across your website this week and thought these sounded great so I’ve just given them a try. They are unbelievably simple and *so* delicious! As it was my first attempt I just made half the quantity and added half a cup of grated cheese, half a teaspoon of paprika and sprinkled a little cheese on top and they turned out brilliantly. I know I’ll be making them regularly from now on, especially as my partner is diabetic and has to watch the carbs – he thought they were delicious too! Thank you so much and I’m looking forward to trying out some of your other recipes – so many great ones to choose from!! 😀
Alicia
0These were really good. JUST what I needed this am, ate them with sausage and eggs for breakfast. Mine were a tad sweet, but I didn’t have blanched almond flour so maybe that’s why?
Either way, THANKS for saving my diet!!!
Wholesome Yum M
0Hi Alicia, I’m so glad you enjoyed these! Almonds can naturally be a bit sweet. The most flavor neutral almond flour is blanched and super fine ground like this one.
Amber
0Made these biscuits & they are so good and easy to make! I always use wholesome yum for all my low carb recipies, and love my wholesome yum easy keto cookbook too! Will forever recommend your recipies to all my keto friends! Thanks for making low carb so easy and yummy Maya!
(Also can’t wait for you to be able to roll out an ad free website!)
Chook
0AMAZING! I used a Chia Egg and it was perfect. I topped some with greek yogurt and fresh organic berries for a healthy short cake. For the others I put vegan cheese and sausage in between for a hearty breakfast. These will become a staple!
Erin
0This has become a staple in our house -quick, easy and delicious. So happy to have found this as my son cannot have grains making “bread” products a challange.
JACKI L FISHER
0Lovely surprise! Delicious! Easy to make.
Thank you for sharing all your recipes. They have made managing my Type 1 diabetes much easier.
Tausha Lunsford
0Hi I just got your recipe and will be trying it in a couple days. I just started a somewhat keto lifestyle way of eating although.I do eat fruit and I have loved to learn how to make keto friendly recipes I started last friday and since then I have lost 6 pounds. For me this isnt a diet but a lifestyle change. I dont eat any Processed food any longer or sweets or bread or pasta other than what I can make that is keto friendly
Jill
0Really like your recipes but the ads are so over the top – hard to navigate and very irritating. I quickly rush through your hard work and get to the recipe because of this- sorry 🙁
Wholesome Yum M
0Hi Jill, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Gail
0Awesome recipe. I use everything but the bagel seasoning from Trader Joe’s and add rosemary. Thanks for the recipe.
Leticia
0Thank you for sharing this recipe. I was worried because I used Aldi’s almond flour and I didn’t have baking powder. I used sour cream, and I used plant based butter spread. Just to have as little lactose as possible. No salt, just a pinch of garlic salt. And SUCCESSFULLY they are great!!! Love the texture, flavor and consistency. Thanks
Beatriz
0The texture is perfect and it looks great, but sadly I didn’t know I couldn’t use baking soda instead of baking powder, found out after it was done and tasted very weird. Don’t make the same mistake I did!!
Shari
0Wow! I love your website and I have made many of your recipes and they never disappoint. But this is a game changer! So easy and delicious. Even my carb loving son liked them. I sybarites buttermilk for one of the eggs and added some cheddar cheese. Delicious
Missy Michaels
0These were so quick to prepare and they are delicious, I have been missing bread after going mostly gluten free in 2017 due to health challenges. I love these biscuits and I always have these ingredients on hand so I will be baking these again and again. I used the coconut oil substitute that you included instead of butter. My son loves them too!
Katie
0These biscuits are pretty delicious. Mine turned out quite crumbly, so I wouldn’t recommend forming sandwiches. FYI!
Cathy Urquhart
0Absolutely delicious. I’m in quarantine at home and took a look in my pantry to see what I had a what could I make with it. Almond flour is what I typed into Google and your recipe showed up. I just made these and ate the first one hot with melted butter. OMG they are good. They will be the perfect accompaniment to the homemade chicken soup I just made. Thank you for a simple and delicious recipe.