Keto Biscuits
Keto Biscuits are a mix of almond flour, eggs, and butter to produce tender and fluffy biscuits. A low carb version of traditional biscuits, they are perfect served as a side dish or with some keto gravy! 2 grams net carbs per biscuit.
When you are craving comforting carbs on a keto diet, my favorite recipes to make are naan bread, bagels, and these fluffy low carb biscuits.
Growing up, a weekly staple in my household was cheddar drop biscuits. My mom found the recipe in one of her old English cookbooks, and the moment I moved out of home, it soon became one of my weekly staples too.
Since going grain free and keto, I’ve been trying to find a good substitute for them. I’d been working on an almond flour biscuit recipe, and found that by adding some shredded cheese to it, yielded an almost identical texture and flavor- A buttery, flaky biscuit with hints of cheddar throughout.
What I loved most was how light and fluffy they were! There is truly nothing better than a warm biscuit, sliced in half, and slathered with some butter or a dash of coconut oil.
The best part is no one will know that they are keto or low carb- they taste just like the real deal. They also take less than 20 minutes to make, so are perfect when you are craving carbs or comfort food, minus the actual carbs!
How do you make almond flour biscuits
The Ingredients
- Almond flour– Blanched almond flour, not almond meal. This ensures the light and fluffy texture, similar to traditional white flour.
- Baking powder and baking soda– Leavening agents to give some rise and fluffiness to the biscuits.
- Salt- Just a pinch, to bring out the flavor.
- Butter– You want the butter to be cold, but soft. Dairy free butter will also work well.
- Eggs– Room temperature eggs.
- Milk of choice– 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. I used cheddar cheese, these biscuits remind me of Red Lobster Cheddar Biscuits.
The Instructions
Start by whisking together your dry ingredients, until combined. Add your chopped butter and cut it into the flour mixture, until folded in, and a crumbly texture remains. Add in your eggs and milk, and mix until combined. Fold through your cheese, if using it. Drop 1/4 cupfuls of the batter onto a lined sheet and bake for 12-15 minutes, until beginning to brown on top.
Can I make these sweet biscuits?
Yes, if you’d like to make sweet biscuits or plain biscuits, you can make these changes-
- Sweet Keto Biscuits– Omit the cheese, and replace it with 2 tablespoons keto powdered sugar.
- Plain Keto Biscuits– Leave out the shredded cheese and add an extra 1/4 teaspoon of salt.
Tips to make the best keto biscuits
- Do not overmix the dough- you want everything to be just combined. This will ensure the buttery and flaky texture.
- The amount of cheddar cheese used is very minimal, just to give some extra color and flavor to the biscuits. Feel free to add up to 1 1/2 cups to the dough.
- Feel free to add any of your favorite spices, like basil, paprika, or even cayenne pepper.
- Do not overbake the biscuits, as they continue to cook while they cool down.
What to serve keto biscuits with
- Keto Chili– Make a bit pot of chili and serve these biscuits as a cornbread substitute!
- Biscuits and gravy– The classic! The next time you have a roast or make some sausages, save the pan juices and whisk in some coconut flour and xanthan gum, to thicken. Mop that delicious gravy up with the biscuits.
- Pot Pie Soup– Make a chicken pot pie and add halved keto cheddar biscuits on top.
- Breakfast plate– Add biscuits as a side dish to your eggs, omelette and/or bacon.
- Salad– Whip up your favorite broccoli salad or Greek salad and enjoy a biscuit or two on the side.
Storing and Freezing Keto Biscuits
- To store: 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.
- To freeze: Place cooled biscuits in a ziplock bag and store in the freezer for up to 6 months.
- To reheat: Biscuits are best enjoyed warm, so zap them in the microwave for 30 seconds or in a preheated oven for 5 minutes.
Can I make vegan biscuits?
If you would like to make vegan biscuits, do not make any changes to this recipe.
You can make fluffy vegan biscuits instead, which have the same buttery texture.
More Easy Keto Recipes you’ll enjoy
Keto Almond Flour Biscuits
Ingredients
- 2 1/2 cups almond flour blanched, not almond meal
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp butter unsalted and chopped
- 2 large eggs room temperature
- 1/4 cup milk almond, soy, coconut, etc.
- 1/4 cup shredded cheddar 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.
So yummy. Too a pic but don’t see where to post it. I made the first batch too big. I kept the butter cold and in the refrigerator mix before baking. Yum.
Sounds fabulous!
I made these today and they are indeed light and fluffy (and no eggy taste!). I will definitely make them again and so glad I didn’t have to add the cheese to get an edible finished product. Thank you for sharing a Keto recipe that taste good without globs of cheese/dairy. 🙂
I made these, using egg replacer. They are a little dry and not quite done in the middle, but I will eat them and try again later. I miss bread, thank you for your recipes!
I am at high altitude, that may make a difference, too
I just tried the keto biscuits, only I made a half recipe and added a tsp. of brown sugar. My wife and I loved the biscuits, well they are not a biscuit like we are familiar with but it was a great substitute. I now wish I had made a full order. Thanks loads.
First time trying any kind of keto baking so nothing to really compare it with except the non-keto kind. These biscuits were delicious and completely satisfying. No, not as light and fluffy as one’s made with regular flour but that didn’t stop me from really enjoying them. I left them a bit rough and uneven when I put them in the oven which gave some nice nooks and crannies to hold some melted butter when they were done baking. With some cream cheese and low carb jam, they were really good and will absolutely be making them again. Very easy to make but one step I changed was that I was having trouble mixing the butter in with a fork so I did it by hand. They still came out quite fluffy for baking with almond flour.