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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’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!