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

keto 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. 

almond flour biscuits

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.

low carb biscuits

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. 

gluten free vegan biscuits

More Easy Keto Recipes you’ll enjoy

keto biscuits

Keto Almond Flour Biscuits

Keto Biscuits are made with almond flour and can be enjoyed sweet or savory! Fluffy, buttery, and flaky biscuits that just happen to be low carb and gluten free!
5 from 163 votes
Print Rate
Course: Appetizer
Cuisine: American
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 12 Biscuits
Calories: 162kcal
Author: Arman

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 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.

Notes

If you'd like to make these dairy free and vegan, try vegan 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. 

Nutrition

Serving: 1Biscuit | Calories: 162kcal | Carbohydrates: 4g | Protein: 7g | Fat: 16g | Sodium: 236mg | Potassium: 18mg | Fiber: 2g | Vitamin A: 166IU | Calcium: 122mg | Iron: 1mg | NET CARBS: 2g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Free email series!
5 SECRETS TO FOOLPROOF HEALTHY DESSERTS...

My secret tips and tricks to DELICIOUS healthy desserts that DON'T taste healthy!

    We won't send you spam.

    The Big Man’s World ® Arman Liew owns the copyright on all images and text and does not allow for its original recipes, pictures and content to be reproduced anywhere other than this site unless authorization is given. If you enjoyed this recipe and would like to publish it on your own website, please re-write it, in your own words and link back to my site and recipe page. Copying and/or pasting full recipes and pictures to social media or personal blogs is strictly prohibited. Read my disclosure and copyright policy. This post may contain affiliate links.

    Categories:

    Appetizers and Sides Bread Gluten Free Keto recipe

    YOU MAY ALSO LIKE

    Comments

    19 thoughts on “Keto Biscuits

    1. This recipe sounds wonderful, am going to try it today. Was wondering if this could be made using buttermilk? If so, how might this change leavening agents or other parts of recipe?Thanks
      Thanks

    2. 5 stars
      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. 🙂

    3. I’m about 1/2 cup short of the almond flour. Can I use some Cassava flour in place of it?
      I made them yesterday and they’re delicious, but I get up this morning to find only 3 left…my husband!!! At least I know they’re healthy!!

    4. 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!

    5. 5 stars
      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.

    6. 5 stars
      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.

    7. 5 stars
      I never leave comments on recipes, but this deserves so much praise. I only had salted butter on hand, but it didn’t affect the outcome. I also chopped up three strips of bacon and folded that in bc…why not! My cook time was about 4-5 minutes longer, but so worth the wait. I cannot wait to make these again and again and again!

    8. 5 stars
      I can’t thank you enough for this recipe. The are almost like the real thing. I’m going to make another batch now & try using Mozzarella cheese instead of cheddar. I think it will work just fine. Thank you again and God Bless you. Biscuit 7-2021

    9. 5 stars
      I’ve made your biscuits so many times. They’re great!
      I’ve used heavy cream, or spoiled milk, or half and half. Its all good. Today I added pepper jack cheese which was awesome. I do bake at 375 ( I have a toaster oven) and use a 1/4 cup measuring cup to scoop out the dough. Its the perfect size and they don’t spread out on the parchment paper.

    10. These biscuits are the best that I have baked and eaten. Outstanding job putting this recipe together. Thank You,Thank You,Thank You

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating