Keto Biscuits
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My keto biscuits are crisp on the outside, while buttery, soft, and flaky inside. They are quick and easy to make, and each biscuit has just 2 grams of carbs!
I used to bake a ton of low-carb baked goods, and these keto almond flour biscuits were ones that even my non-keto family members would request. I wanted a tall, flaky, buttery version, without white flour or added sugar. After a few weeks of testing, I finally nailed it!
They rise beautifully, have the same soft layers you’d expect from classic biscuits, and come together in minutes. My partner loves them with keto gravy or alongside a keto breakfast casserole. I personally love them with a pat of butter and a slather of keto honey.
Recipe highlights
- Quick and easy. The biscuits don’t need any resting, and they bake in just 12 minutes.
- Customizable. I’m including a base recipe with tons of flavor variations. Sweet, savory, and everything in between.
- Made in one bowl. So there’s no mess to clean up after baking the biscuits.
What readers are saying
★★★★★ – “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 who would be eating them. That was a mistake, they were gone in 2 minutes!” – Joyce
Key Ingredients
Here are some notes on the main ingredients. The full list with measurements is in the recipe card.
- Almond flour. Blanched almond flour, not almond meal. This ensures a light, fluffy texture similar to traditional white flour.
- Baking powder and baking soda. I find that both leavening agents are needed to give the biscuits some rise while maintaining the flaky interior.
- Butter. Chilled and chopped. Softened or melted butter will result in dense biscuits, not flaky ones.
- Eggs. Room temperature, please.
- Milk. I used unsweetened almond milk, but any milk can be used.
- Shredded cheese. Optional, but I like to fold in some shredded mozzarella or cheddar.
Flavor variations
These 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.
- Ham and Cheese– Fold in 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 cheddar cheese.
How to make keto biscuits
Step 1- Mix dry ingredients. In a large mixing bowl, combine the dry ingredients. Add the chopped butter and, using a fork, blend into the flour mixture until a crumbly texture remains.
Step 2- Add the wet ingredients. Add milk, eggs, and shredded cheese, stirring to combine.
Step 3- Assemble. 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.
Step 4- Bake for 12 minutes until the tops turn golden brown.
Tips for the best almond flour biscuits
- Avoid overmixing. Overmixing is the primary reason why biscuits lack a flaky interior. I recommend mixing until the ingredients are just 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.
- Rest, then butter. Similar to the above note, let the biscuits rest before brushing with butter to prevent them from seeping into the middle.
- Misshapen biscuits = good. My keto biscuits are supposed to be drop biscuits, so if they look oddly shaped, that is fine- they will bake as usual.
Frequently asked questions
The number one reason biscuits turn out dense or tough is that they’re overbaked. I recommend removing them from the oven once they begin to brown on top and around the edges. Remember, they will continue to “bake” as they cool (a process called carryover cooking).
Flat biscuits result from not using chilled butter and overmixing. Mix the dough until it is just combined, with no pockets of flour remaining. I know it sounds repetitive, but I want these to work for you the first time!
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Keto Biscuits
Video
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 tablespoons unsalted butter chilled and chopped
- 2 large eggs room temperature
- 1/4 cup milk
- 1/4 cup shredded cheese optional, I use Mozzarella
Instructions
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, mix the almond flour, baking soda, baking powder, and salt.
- Add the chopped butter and, using a fork, blend into the flour mixture until a crumbly texture remains. Add the milk, eggs, and shredded cheese 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 begin to turn golden.
- Remove from the oven and let the keto biscuits cool for 10 minutes. If desired, brush with extra melted butter on top.
Notes
- Add spices: Like garlic powder, paprika, onion powder, or dried basil.
- Storage: Leftover biscuits can keep at room temperature, for up to 5 days. Place the biscuits in a sealable container, and cover with several paper towels or a dishcloth. This keeps the biscuits fluffy. You can refrigerate them to keep them longer.
- Reheating: Biscuits are best enjoyed warm, so zap them in the microwave for 30 seconds or in a preheated oven for 5 minutes.
Nutrition
More low carb bread recipes
Originally published October 2021
great! super easy and a really good substitute. thanks Arman!
Can I use this recipe to top a chicken pot pie?
You could! 🙂
Easy Quick Delicious
This recipe was so easy to put together. They were buttery, crisp on the out side and fluffy on the inside! I will definitely be making these again!
These are fabulous – easy to make and taste excellent!! Wish I could post a picture
Another banger Arman, thank you for your service.
These taste better than boring grain biscuits! These came out fluffy and buttery….delicious!
I did use one cup of keto flour with 1.5 almond flour. I used low fat kefir milk for buttermilk. I thought they were a good biscuit substitute. My husband was eating them too. Thanks!!
It was the first time baking these biscuits. It
Taste very good, however, they are very crumbly. I did omit the cheese to make them breakfast biscuits though. Next time I will add it in.
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!
Thanks for this info. I live at 8600 ft., so most things fail without adjusting.
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.