Keto Biscuits

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5 from 888 votes
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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.

keto biscuits.

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
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make keto biscuits
  4. Arman’s recipe tips 
  5. Storage instructions
  6. Frequently Asked Questions
  7. More biscuit recipes to try
  8. Keto Biscuits (Recipe Card)

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.

low carb biscuits.

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:

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. 

low carb biscuits.

Frequently Asked Questions

Why are my biscuits dense?

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.

Why are my biscuits flat?

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.

Keto Biscuits

5 from 888 votes
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. 
Servings: 12 Biscuits
Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes

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

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: 1BiscuitCalories: 162kcalCarbohydrates: 4gProtein: 7gFat: 16gSodium: 236mgPotassium: 18mgFiber: 2gVitamin A: 166IUCalcium: 122mgIron: 1mgNET CARBS: 2g
Course: Appetizer
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published October 2021, updated and republished April 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 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.

  2. 5 stars
    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!

  3. These keto biscuits are delicious! I love the buttery, flaky texture. They are also very easy to make. Thanks for sharing this recipe!

  4. 5 stars
    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!

  5. 5 stars
    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!

  6. Dear Arman,
    I did like the previous recipe very much, because it did not use cheese in it. Anyway, thanks!
    Lisa

  7. 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!

  8. 5 stars
    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.

  9. 5 stars
    These are amazing! Not only do they actaully taste like real biscuts, they are super easy. I make them using my stand mixer. Perfection!