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!
If you’re after tall, flaky, buttery biscuits that skip the white flour and sugar, you’re in the right place. I’ve been working on this low carb biscuit recipe for weeks, and I’ve finally perfected it. They use almond flour, which resembles white flour, so it maintains the texture you’d expect. The best part? They are incredibly easy to make, and my family prefers them to traditional biscuits (and they are NOT keto).
Why I love this recipe
- 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.
These are fabulous with some keto gravy or alongside a keto breakfast casserole. I personally love them with a pat of butter and a slather of keto honey.
Key Ingredients
Find the full printable recipe instructions and ingredient quantities below.
- 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. 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 through some shredded mozzarella cheese or cheddar cheese.
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 shredded 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 and stir 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.
★★★★★ 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 who would be eating them. That was a mistake, they were gone in 2 minutes!” – Joyce
Tips for the best almond flour biscuits
As a culinary arts graduate, I’m sharing my top tips for achieving tall and flaky biscuits every time:
- 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, and they will bake as usual.
- Don’t fret if they’re misshapen. These are drop biscuits, so they won’t look perfect – they’re rustic!
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.
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 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!
More low carb breads
If you tried this keto biscuits recipe, please leave a star rating and comment. It helps others thinking of making this.
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
Originally published October 2021, updated and republished July 2025
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.
Wanted a good biscuit for a while. Thank you, this hit a home run. So good 😊
Very interestinng recipe. My friend is on keto so I can treat her with these!
These are the best biscuits! They are so easy and tasty. Beats the keto mixes hands down. Second time making them.
These biscuits? YUMMY!!! I had one tonight with fresh homegrown tomatoes, mayonnaise and pepper! Thank you for restoring tomato biscuits to my summer menu! 🥰
Love that!!!
Long time searching for great recipe! New to Keto Diet. Lost 38 lbs so far. 15 to go. Then maintainance.
Best Low Carb Biscuits I’ve ever made!!! Fluffy and with the shredded cheese (we used freshly shredded Dubliner!), super flavorful!!! Definite 5 🌟 rating!! Saved as our top low carb biscuit recipe!
Thanks so much, Christina!
These came out amazing! I added another tablespoon of butter and rosemary in the mix and they were absolutely delicious! These will be my new low carb biscuits 😊
Great to hear that, Becca!
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!
Very delicate, light. You dont really taste the shredded cheese. Will experiment with ways to add different flavors. Definitely going to make this frequently.
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!
I have ulcerative colitis and make my own non dairy milk! It’s extremely easy and cheaper! I buy walnuts in bulk from Sam’s club and one bag lasts 3 months usually.
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.
I’m wanting to make chicken and dumplings do you think your recipe could be used to make the dumplings?
I haven’t tried- i don’t see why not!
So easy and delicious! Great flavour, light and buttery. Made them with heavy cream. Will definitely be making them again.
These are amazing! Thank you for the recipe. I put some butter, stevia, and cinnamon on them to take care of my sweet tooth.
Light and fluffy like flour biscuits with good flavor!
These were the best keto biscuits ever!
I made these because oh man do I miss sausage gravy and biscuits! They did not disappoint. They did have a very eggy smell to me so I was a bit wary, but they did not taste eggy! I used heavy cream as I was put of milk! Will definitely make these again!
Great recipe. The second time I made it I used three eggs and used a aluminum muffin pan. Turned out great.
What is the difference between almond flour and almond meal and where can I buy almond flour?
One has the skins removed and one doesn’t 🙂 It’s easily available at any grocery store or online
Delicious and easy to make! They had a fluffy texture and weren’t eggy. They did fall apart easily but that doesn’t bother me. I added a little garlic powder, onion powder, and parsley flakes to the mix and the biscuits were savory and amazing. They paired well with my paleo creamy garlic chicken skillet.
light, fluffy, loved them. used parm cheese instead
Simple & delicious. Thanks for sharing these wonderful recipes!
These were great. I ran out of almond flour so I used about 1/3 cup coconut flour. I added garlic powder and oregano with cheddar cheese. Everyone loved!
Really easy to make but had an eggy flavor to them. I might try adding some garlic powder to them the next time I make them.
Thank you for this recipe, really happy with how they turned out and how tender they are. So much closer to the kind of biscuit that I grew up with, and perfect to eat with homemade chowder.
Homemade chowder?! I’m jealous!!!
A perfect quick biscuit recipe! I used these for a play in biscuits and gravy and I did not use cheese. They are surprisingly light and hold together nicely. Next time I want to try with cheese!
I made these and used heavy cream, cheddar cheese and chopped green onion. I used an ice cream scoop and pressed down a bit before they started browning. Made breakfest sandwiches with sliced bacon and they are a great sub for regular biscuits. Next batch with a different cheese and jalopenas.
I just found your website and baked the keto biscuits. I added a bit of cracked pepper on the tops before I baked them and they’re so good! Thank you!
Wow bread, great recipe.Thanks
These keto biscuits are delicious! I love the buttery, flaky texture. They are also very easy to make. Thanks for sharing this recipe!
I cooked these biscuits in an air fryer and they turned out great! I’ve made these twice and still need to tweak the temperature and cook time since they came out on the slightly over-done side but were still good. The next time I’ll try baking at 340 for 8 minutes.
I added cheddar cheese the first time which came out good and tried with Mozzarella cheese the second time and were a bit lighter on taste.
Thanks for the recipe!
Made a half batch to try this out. Pretty darn tasty. Thanks!
this are the tastiest keto biscuits I’ve ever tried! Thank you for sharing! I was able to make 7 biscuits using a 1/4 measuring cup. They did spread a little so I think next time I may pop them in the fridge so they stay plump. Overall though, I love these! I eat them toasted with butter on them or I make them into a breakfast sandwich – so so tasty!
Love these biscuits! Thank you for sharing your recipe!
Dear Arman,
I did like the previous recipe very much, because it did not use cheese in it. Anyway, thanks!
Lisa
Hi!
You used to have a bagels recipe that used protein powder as one of its ingredients. Is that recipe not available any more?
Thanks!
Hi Lisa- We did update it as that one was yielding mixed results and this one is even better!
These turned out amazing. Full of buttery flavor. Making my 2nd batch today and plan to try a 3rd batch with adding other ingredients as you suggested. I have lost 40 lbs and am now trying to loose another 30 with Keto.Finding foods that I can look foward to eating everyday is a huge help. Thank you Arman! I plan to explore more of your recipes.
Thank you, Jennifer!
Is the optional cheese counted in the calorie count? Thx!
I loved these!!! Satisfied my bread craving! I will be making these again!
These are amazing! Not only do they actaully taste like real biscuts, they are super easy. I make them using my stand mixer. Perfection!
Would this still work with almond meal? I don’t have blanched almond flour
It should, it will just be a little bit gritty! 🙂
These biscuits are the best that I have baked and eaten. Outstanding job putting this recipe together. Thank You,Thank You,Thank You
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.
Turned out great!
Thank you
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
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!
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.
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.
I am at high altitude, that may make a difference, too
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!
Awesome and easy to make.
Can you use heavy cream if you don’t have almond milk?
I don’t see why not!
These are amazing. My husband and I are totally obsessed. I used heavy cream instead and they were great. The vegan version is also great, but made with almond flour.
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!!
Do you think this recipe would work on top of a stew for dumplings?
I haven’t tried 🙂
Hi. I put these on top of chicken “stew,” and they worked great!
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. 🙂
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
I haven’t tried 🙂
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!
Just done making it, intending to serve it tomorrow but wife and daughter took a piece each and are delighted by the taste and texture, daughter couldn’t believe its a keto biscuit..made 2 batches, 1 batch, made it a bit sweet, the 2nd one, added cheese and sausage..breakfast can’t wait.
Love that, Erick!
My biscuits looked and tasted delicious. Best low carb biscuits recipe.