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
Angie
0I like this recipe because it had only 6 ingredients (yes, I included the sour cream), it was quick, easy, and very moist and tasty! I struggle with the texture of many of the almond flour recipes, but these were not as “grainy” as some of the other recipes I’ve tried. I paired the biscuits with some gf keto sausage gravy and breakfast was yum!
Katja Falla
0Omgosh!! Our new favorite recipe!! It’s all he wants now. Definitely 5*+++ subscribed already and can’t wait to test out more recipes. He loves the taste and finds them like reg non keto biscuits. Burgers, breakfast, they are perfect!!
Monica
0I have tried the almond flour twice, the biscuits are flat, tastes horrible. I don’t like them at all. What are my other options?
Wholesome Yum M
0Hi Monica, Sorry this recipe didn’t turn out as expected. If they turned out flat, then you may want to make sure your baking powder is still within its expiration date. If the flavor is an issue, then you may like these Keto Cheddar Bay Biscuits better, which include shredded cheese and garlic. Also here is a recipe for Keto Dinner Rolls, which have a traditional yeast flavor to them. I hope you find one that you love.
bearo
0Yum yum yum yum! left out the sour cream, and my mums and mine favourite toppings are raisins or cheese, both which I put on before cooking. My mum’s grain free and gluten intolerant, so these make great snacks/quick breakfasts! recommend these to everyone, super fun and easy to make!
Sabita
0I made for my husband..he’s diabetes he enjoyed it came out real soft an tasty
Mieke
0Not being rude, but no sugar or sugar substitute in the biscuits?
Wholesome Yum M
0Hi Mieke, Almond flour has a natural sweetness to it, so I don’t add any sweetener to these biscuits. Feel free to add a tablespoon of Besti if you prefer a little sweetness to your biscuits.
Julie
0Does not need sugar. The biscuits are very buttery and sweet the way the recipe is written.
Kathy
0Fantastic recipe
Chelsea Brown
0I love this recipe. Was searching for almond flour biscuits recipe and found yours. I opted not to use the sour cream but made mine into a buttermilk almond biscuits by adding a half of a 1/4 cup of almond milk mixed with lemon juice. I used the Country Crock Plant Based Butter in my ingredients. Thank you for this recipe. Very easy to make and delicious!
Kiki
0Used ghee instead of butter and Mykonos vegan vegetable cream cheese (just what I had) instead of sour cream, didn’t rise all the way but they’re delish! 🙂
Tonette
0First time making these little biscuits and they’re GREAT !!! We’ve changed the way we eat and thank you for your web site!!!
Evie
0These were way too salty for my taste. Perhaps I should have taken out the sour cream and salt and added sweetener instead? I gave it one star fir the easiness to make and the 2nd star for the smell, as they did smell delicious whilst they were baking.
Wholesome Yum M
0Hi Evie, This recipe is for savory dinner biscuits, not cookies. Sorry if there was a misunderstanding around the name.
Evie
0Yeah I should have realised when I was mixing the stuff together, wondered why there was no sweetener. One thing I would say is that the texture is light and fluffy. My hubby doesn’t mind them as he is less sensitive to salt than me lol. If I were to want them sweeter would you recommend adding sweetener and maybe double cream instead of sour cream?
Wholesome Yum M
0Hi Evie, Yes, you could definitely add a sweetener if that’s your preference. I believe you could add 1/4 cup of erythritol (or whatever blend you have available to you locally) without needing to change the rest of the recipe. Double cream would also likely work, but it may thin the dough a bit more than desired. I would start with a tablespoon and increase until you reach the same consistency as shown in the video. We would love to hear how this turns out when you decide to make it!
Evie
0So I tried with the sweetener and double cream. These taste amazing. The texture wasn’t ad fluffy as the original and came our a little flatter, but I think next time I’ll try whipping cream as it’s got a thicker texture like soured cream.
Patricia
0These are divine! I added the sour cream as the recipe says you can if you prefer. These are light and soooo good. I used Bob’s Red Mill Super Fine Almond Flour! Thanks Maya!
Kelly
0I didn’t add sour cream. I didn’t like them, but I’ll try again and add “something” to them.
Wholesome Yum M
0Hi Kelly, Sorry these didn’t suit your tastes. If you are looking for a biscuit with a bit more flavor, then try these Cheddar Bay Biscuits.
Paul Petersen
0This was tasty for sure and definitely reminded me of a buttermilk biscuit with the sour cream. The texture is more like cornbread though and that’s a hard one to get past. I do thank you though. I’ve been craving biscuits and gravy and this biscuit filled the craving and I will make it again.
Wholesome Yum A
0I just popped these in the oven so I’m not sure how they’ll turn out but they were soup once everything was mixed. I added almost an additional cup of almond flour and had to wet my hands to get them on the try. Fingers crossed they come out good.
Jodi
0I’ve tried many keto biscuit recipes and this one is by far my favourite. I used ghee and left out the sour cream because I don’t use dairy. They were easy and tasty!
Caroline Miros
0Clearly we did something wrong! They look like cookies! Any trouble-shooting/advice?
Thanks!
Wholesome Yum M
0Hi Caroline, Did you happen to watch the video before making this recipe? How did your dough compare to the video?
Jean O'Harris
0Made these last night to go along with keto vegetable soup (also from Wholesome Yum). I used the sour cream, and these biscuits came out wonderfully! Delicious, light, tasty, and even just a hint of sweetness. I did not slightly flatten them…there’s really no need to, if you like the look of peaks in your biscuits, which I do! I was even asked for the recipe by a non-keto guest! Will definitely make these again!
Kathy
0These were great! The addition of the sour cream was genius!
Maryruth
0I made these biscuits last night to go with chicken and biscuits and they are fantastic. I even had one for breakfast this morning with a slice of cheese and chicken. I will definitely be making these again.
Kathy
0These are THE BEST paleo biscuits I have ever made!! Thank you for the great recipe. I made them plain, but will try some savory additions next time!
Willow
0Great texture but a little salty for my taste. Next time I’ll use either unsalted butter or less salt
Jessica
0yeah, that was my initial reaction as well..good but a bit too salty..or maybe it’s the baking powder I’m tasting?
Wholesome Yum M
0Hi Jessica, Did you use baking powder or baking soda? Baking soda would definitely make these biscuits taste off or salty.
Jessica
0Oh sorry, I just saw your reply! I used baking powder. I will make them again sometime with just a dash of salt and see if I like that better. I definitely still enjoyed them. 😉
Julia
0Thank you for posting this recipe, it’s a keeper! I add 1/4 tsp herbs de provance for a savory flavor.
Nancy Heaton
0All I had was almond meal, So I used that for the biscuits. They were good, and settled my tummy, but the ones now with almond flour & sour cream are delicious, yet still settle my tummy when needed. Excellent microwaved for 30 seconds on a paper towel!!
Maricela Simon
0This recipe is definitely replacing my old biscuit recipe. I felt my batter was too thin after adding the sour cream, so I added 1/2 cup of grated cheese. Made them that much better! I love the crust that formed on top. I did have to cook them like 5 minutes longer but they were perfect.
Deanna Parker
0I’ve tried many Keto biscuit recipes and this one is by far the best! It will be my go to biscuit recipe from now on. The biscuits are buttery, flaky and delicious. Thank you for your hard work creating this recipe.
Bonnie
0So good! I replaced about a quarter cup of the almond flour with ground flax seed. Delicious!
Bre
0This recipe is amazing!! I didn’t have sour cream but mayonnaise worked in substitute
Sylvie
0I made these biscuits the other day and they are amazing!!! I used salted butter and a tiny pinch of salt and it worked great! I also put raisins and choc chips in them last time i made them and i had to actually hid them from my mum! also it does say it makes twelve but i have actually made 17 before so watch out! thank you so much for this recipe!
Rupert
0I’ve made these many times. I either use 10% yogurt, or sometimes buttermilk. Today I had neither so for extra moisture I added mayonnaise. Just a bit (slight tablespoon in a half recipe). The mayo kind of stiffen up the dough so I could roll them in balls! They were so moist and delicious and looked like perfect round cheese cookies. So funny.
Christine
0Did you still use the sour cream in addition to the mayo?
Judy B
0These were delicious. I didn’t get enough almond flour in and they were a little loose but they still baked up nice. I was impressed with the flavor. Just found your website. Looking forward to trying more recipes.
Debbie Booth
0The biscuits tasted good but needed a bit more binder like a little more egg or egg white and a bit more butter. But it tasted very good.
Tracy Fantini Spies
0These spread out a lot, as did the cheddar cheese Red Lobster style biscuits when I made them, like cookies do. Taste great though! Am I doing something wrong? Maybe flattened them too much?
Wholesome Yum M
0Hi Tracy, These biscuits should not spread during baking. They will retain whatever shape you form. If you want them to remain tall, then there is no need to flatten them. Enjoy!
Lee Smith
0I gave up on almond flour and biscuits 6 months into keto diet. This recipe changed my mind. Perfect texture/crumb for biscuits and great taste. My husband likes them better than wheat flour based biscuits.
Shannon
0This is the first keto biscuit I’ve made that actually tasted like a biscuit. It was so good!
Heather Bounds
0You had me at biscuits! I threw in some diced jalapeños and wee cubes of old cheddar, and olé = to die for. I can now have warm baked goods without all the carbs. Thanks so much for this versatile recipe.
Katie Andrews
0I am a biscuit snob so I was very skeptical when making these but dang these are GOOD! I will definitely be making these again and again!
Cheryl Wright
0Disappointed. Tied to watch the video, would get through the ad only to have the page reboot, over and over again. Only able to watch the “ad” not the video associated with the recipe. I know the ads are necessary, but the shouldn’t interfere with the content. Will have to try he recipe without the video guide.
Wholesome Yum M
0Hi Cheryl, I am sorry you are experiencing this issue. Please try clearing your browser cache and cookies and then try viewing the video again.
Vikki
0My my, that was very good. I threw some garlic in, and the flavour and texture was very much like those lovely biscuits that we always fill up with at Red Lobster. Thank you, I was advised by the other eaters that we could do that again.
Rene(e), she/her
0Hi 🙂 thank you a million times for this healthy version of one of my comfort foods. It was super quick and easy. I made a double batch, thankfully but oye! It went very quickly. I just reordered more almond flour so I can make more. The only bummer is having to share with the others who also enjoyed it!
I am very interested in learning more about eating lower carb so will definitely be exploring and sharing more of your page soon. Thank you for what you are doing! May you keep it up for a long time 🙂
Erin
0Easily the best biscuit recipe I found since converting to a ketogenic lifestyle. The butter flavor is very forward which made it taste like how you would expect a biscuit to taste. So moist and even had some flakiness too.
*I used the recipe including the sour cream.
Amber
0Omg!! Soooooo yummy!
I try low carb recipes all the time. I’m trying so hard to get back into keto but I struggle. This will help with the biscuit cravings!
I didn’t have sour cream on hand so made them without the sour cream.
I saw another southern poster say they substituted bacon grease for the butter.
I did 1/2 the butter and 1/2 bacon grease.
I also cooked them in my cast iron skillet with a little melted bacon grease in the bottom.
Super yummy!!!
Keto baker
0I made it with ricotta and added some mozzarella. Needed longer baking, but came out delicious!
Katy P.
0This was actually thee only keto recipe I loved. Having tried many before, this was sooo refreshingly yummy!!! I added a pinch of garlic salt and shredded cheese. It tasted just like the cheese bread at red lobster. Freaking awesome. My kids even ate them!! And they are picky little bastards;)
Monique
0I woke up this morning craving some biscuits with my breakfast. But having just started my low carb/keto diet I wasn’t sure of my options. I’m so happy that I selected this recipe out of the millions that popped up. And it was the first one that I taped on too *wink* I did everything as she suggested, even the sour cream. I even added a little mixed shredded cheese. It was just about 1/4 cup that was left in the bottom of the bag. Baked for 15 minutes at 350 and let me tell you…they came out moist AND delicious!!! I was a little worried about texture because I made a recipe for almond flour pancakes the other day and they crumbled to pieces. Maybe I did something wrong there. But either way, this one is a keeper. Thanks for the simple and delicious recipe.
Constanza Focaccia
0great
Vickie
0Tried other almond flor biscuits. These taste like baking soda. Wouldn’t recommend them to a friend. Sorry.
Wholesome Yum M
0Hi Vickie, Oh no! Did you use baking soda or baking powder in the recipe? Baking soda would likely make them taste very bitter.
Jen
0I just started keto and made these biscuits last night. I only made half recipe because I wasn’t sure how they’d be. Well, safe to say I will be making these many more times again! They were so good! Best straight out of the oven but good the next day lightly toasted. I made one with butter and Red Lobster garlic seasoning (we had some leftover packets), and the other with raspberry jam (frozen raspberries cooked for a few minutes with sweetener.) Delish! Thanks for the recipe!! Keto will be a breeze with these!
Karen
0Hi there! I’m new to all these keto baking ingredients but I’ve been giving it a try. I made this biscuit recipe today and both myself and hubby really enjoyed the taste and texture. I tad crumbly but can deal with that though if there’s a solution to that I’d love to hear. Do I need to pack it tighter in my scoop?
My main question is they were nice out of the oven, a tad crispy on the outside and soft inside. I put them in a covered cake stand and a few hours later now they are really soft! Not as pleasant to eat. They were totally cooled off before I stored them. Is this normal? Do I have to eat them all immediately out of the oven lol!? Which I could they tasted so great.
Wholesome Yum M
0Hi Karen, No need to pack the almond flour in the measuring cup, just level off the scoop and use it in the recipe. If you packed the almond flour for this recipe, that would likely explain why your biscuits were a bit crumbly. As for them softening, if you live in an area with high humidity then this can happen. Feel free to leave your biscuits out at room temperature, covered with a tea towel to preserve the texture.
Karen
0Oh no, I wouldn’t and didn’t pack the almond flour. I meant to pack tighter the dough in my scoop, I used a three teaspoon cookie scoop to portion it into my baking tray. Perfect size! Yes, I did think after asking you I’d try covering with a tea towel. Great minds think alike.
Wholesome Yum M
0Hi Karen, If they were crumbly after adding the optional sour cream, then you can increase the amount of melted butter by 1 tsp for the next batch. Enjoy!!
Alison
0Thanks so much for this great recipe. I had to use kosher salt as I didn’t have sea salt and normal baking powder. Used sour cream… awesome. Golden brown on the bottom, I have a gas stove and checked after 14 minutes… gave the biscuits an extra 2 minutes.
Alison
Family loved them
Evita
0I made the basic recipe, including sour cream. They turned out absolutely delicious!!! TIP: I brushed a little of the melted butter (leftover in the container after I poured it into the dry ingredients) on top of the biscuits right before putting them in the oven, and this helped them turn them a slight little golden brown.