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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
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.