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These keto biscuits are so buttery, tender, and fluffy, you’d never guess they’re low-carb. Freshly baked in 12 minutes, each biscuit has 2 grams of net carbs.
Looking for more keto bread recipes? Try my keto bread, keto garlic bread, and keto cheese bread next.
Biscuits have always been comfort food for me, and when I’m cutting carbs, I need a suitable replacement. My keto biscuit recipe is such a winner- tender and buttery and flakes beautifully.
Table of Contents
Why I love this recipe
- Diet-friendly. In addition to being low in carbs, these biscuits are also naturally gluten-free.
- Easy to customize. This base recipe is for cheese biscuits, which are my personal favorite, but I included a variety of flavor swaps so you can enjoy them however you want.
- Baked in 12 minutes. The beauty of making rustic drop biscuits is they don’t take long at all, yet they taste incredible.
- Made in one bowl. So there’s no mess to clean up after baking the biscuits.
★★★★★ REVIEW
“Such a simple but amazing recipe to make! I needed a quick, easy recipe for some type of *bread* for a family dinner. I decided to make these, but I only made half a batch as I thought it was only me that would be eating them. That was a mistake, they were gone in 2 minutes! I only managed to snag one, and it was delicious! So light and delicious, not dry like so many biscuits are. I guess I’m headed back to the kitchen now to make a larger batch of these as I’m craving one with some butter and homemade keto jam on it!” – Joyce
Ingredients needed
- Almond flour. Blanched almond flour, not almond meal. This ensures a light and fluffy texture, similar to traditional white flour.
- Baking powder and baking soda. Leavening agents that give some rise and fluffiness to the biscuits.
- Salt. Just a pinch to bring out the flavor.
- Butter. You want the butter to be chilled but also soft.
- Eggs. Room temperature.
- Milk. I used unsweetened almond milk, but any milk can be used.
- Shredded cheese. Optional, but highly recommended for a savory biscuit. You can omit this completely.
How to make keto biscuits
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180C/350F and line a large baking sheet with parchment paper.
Step 2- Mix dry ingredients. In a large mixing bowl, combine the dry ingredients.
Step 3- Add the wet ingredients. Add the chopped butter and, using a fork, blend into the flour mixture until a crumbly texture remains. Add milk, eggs, and shredded cheese and stir to combine.
Step 4- Bake. Drop 1/4 cup portions of the dough onto the lined pan, about 2-3 inches apart. Using a spoon, press the sides to form a circular shape. Bake for 12 minutes until the tops turn golden brown.
Step 5- Rest. Remove from the oven and let cool for 10 minutes. If desired, brush with extra melted butter.
What to serve with these
You can serve these biscuits exactly as you would regular biscuits. This means the sky’s the limit! Here are some ideas to get you started:
- Served alongside a pot of keto chili, keto shepherd’s pie, or keto jambalaya.
- Use them for your next biscuits and sausage keto gravy or alongside keto breakfast casserole.
- Make them plain or sweet and toast them with keto jam or almond butter.
- Whip up my favorite keto broccoli salad or keto potato salad and serve with a biscuit on the side.
Arman’s recipe tips
- Avoid overmixing. Since there’s no gluten, the biscuits won’t get tough if you overmix the dough. That said, you don’t want to lose air in the batter, so only mix until the batter is fully combined.
- Don’t overbake them. The biscuits will continue to cook as they cool, so pull them once the outsides are lightly golden and the edges begin to lift from the parchment.
- Don’t fret if they’re misshapen. These are drop biscuits so that they won’t look perfect– they’re rustic!
- Make heartier biscuits. Swap the milk for sour cream.
- Add spices, like garlic powder, paprika, onion powder, or dried basil.
Flavor variations
These southern-style biscuits taste delicious on their own, but you can change up their flavors with a few tweaks!
- Sweet biscuits– Omit the cheese and replace it with two tablespoons of keto powdered sugar.
- Plain biscuits– Leave out the shredded cheese and add an extra 1/4 teaspoon of salt.
- Ham and cheese– Fold through 1/2 cup of finely chopped ham and chopped chives.
- Buttermilk biscuits– Replace the milk with buttermilk.
- Red Lobster cheddar biscuits– Instead of using mozzarella cheese, use hand-grated shredded cheddar cheese.
Storage instructions
To store: Leftover biscuits should be stored in an airtight container at room temperature for 5 days or in the refrigerator for up to 2 weeks. Cover them with a kitchen towel to keep them fluffy.
To freeze: Place cooled biscuits in a ziplock bag and store in the freezer for up to 6 months.
Reheating: Biscuits are best enjoyed warm, so zap them in the microwave for 30 seconds or in a preheated oven for 5 minutes.
Frequently Asked Questions
If your biscuits are dense or sturdy, they’re overbaked. Remove them from the oven when they begin to brown on top and around the edges.
Flat biscuits result from not using chilled butter and overmixing. Mix the dough together until just combined, and no pockets of flour remain.
More biscuit recipes to try
Keto Biscuits
Ingredients
- 2 1/2 cups almond flour blanched, not almond meal
- 1/2 teaspoon baking soda
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoon butter unsalted and chopped
- 2 large eggs room temperature
- 1/4 cup milk almond, soy, coconut, etc.
- 1/4 cup shredded cheese optional
Instructions
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, mix together your almond flour, baking soda, baking powder, and salt.
- Add your chopped butter and using a fork, blend into the flour mixture, until a crumbly texture remains. Add your milk, eggs, and shredded cheese (if using it) and mix until just combined.
- Drop scant 1/4 cup portions of the biscuit dough onto the lined pan, about 2-3 inches apart. Using a spoon, press the sides to form a circular shape. Bake for 12 minutes, until the tops are beginning to go golden brown.
- Remove from the oven and let cool for 10 minutes. If desired, brush with extra melted butter on top.
Notes
Nutrition
Originally published October 2021, updated and republished April 2024
I live at 5,200 feet elevation (1585 meters) and made these high elevation adjustments: 3/4 teaspoons baking soda, 1 scant tablespoon baking powder, and I increased the oven temperature to 375F. All the rest I followed exactly, and they came out great!
These are great and very easy. I frequently end up on this site when searching for keto recipes. Thank you!
I can’t wait to try
Hi, I halved the recipe there are only two of us. I added 1 cup almond flour and 1/4 cup coconut flour, 1/2 tsp garlic powder, with the butter, milk, baking powder, baking soda, and egg .They were excellent. I have made them previously with your exact recipe and they were great. Every recipe of yours I have tried is always great.
Thank you
I made these for strawberry short cake. I added 1T of Swerve powdered sweetener and used heavy cream in place of the milk. They are slightly sweet and the texture is delicate. I will go to this recipe again and used cheese as recommended for a more savory flavor. I will continue to use the heavy cream, it adds more fat needed for our medically keto family members.