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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
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!
Love that, Joyce!
I substituted 1/2 cream and 1/2 water for the milk because I have GI issues due to the gums in non dairy milk.
I was so happy to find this recipe as we’re moving to the South and I’m going to need a great substitute for their delicious biscuit recipes.
Thank you!
Can you make these using coconut flour
Try my coconut flour biscuits instead 🙂
I tried this for the first time and I was so happy. They turned out great. I finally found something that I can enjoy in place of bread.
Really excellent. I made the recipe as written except for using buttermilk (one of your suggested variations), and will be trying some of your suggested variations soon. The chicken pot pie suggestion sounds gret. Love your low carb approach Arman. Keto biscuits just have too much butter and too many eggs for my taste.
I’m going to make chili soon so I’m going to try mixing in jalapenos and a bit of scallion to the basic version.
Thanks so much Arman!
All I can say is “Hell YES”! I have been searching for an easy low carb biscuit and did I ( actually you ) hit the jackpot with this one. Thank you so very much for including other suggestions to make these. A decent, firm but soft & moist biscuit that can hold onto sausage gravy. Yes it has that almond flour taste but it isnt overwhelming. Most of them held their shape so I say this is a winner for sure. Will try other variations at another time.
I made these tonight and they are delicious! I let them sit for about 5 minutes before baking them then I added powdered and garlic salt on top. They are my go to now
This was my first year making a Keto Thanksgiving dinner. I would make again about half the recipes I tried and this one tops the list! Honestly, these taste so much better than those can popped things we used to eat.