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
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! 🙂