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.
I used to bake a ton of low-carb baked goods, and these keto almond flour biscuits were ones that even my non-keto family members would request. I wanted a tall, flaky, buttery version, without white flour or added sugar. After a few weeks of testing, I finally nailed it!
They rise beautifully, have the same soft layers you’d expect from classic biscuits, and come together in minutes. My partner loves them with keto gravy or alongside a keto breakfast casserole. I personally love them with a pat of butter and a slather of keto honey.
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.
What readers are saying
★★★★★ – “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
Key Ingredients
Here are some notes on the main ingredients. The full list with measurements is in the recipe card.
- Almond flour. Blanched almond flour, not almond meal. This ensures a light, 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 eggs mix more evenly into the batter. The butter is already cold, so using cold eggs too will result in uneven pockets.
- Milk. I used unsweetened almond milk, which has the fewest carbs, but whole milk or unsweetened coconut milk also works.
- Shredded cheese (optional). I usually go with sharp cheddar. It gives a more pronounced flavor than mozzarella and pairs well with the buttery biscuit base.
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. I serve these warm with keto honey– my partner prefers these over the savory version.
- Ham and Cheese– Fold in 1/2 cup of finely chopped ham and chopped chives. It’s great for weekend brunches.
- Buttermilk biscuits– Replace the milk with buttermilk.
- Red Lobster Cheddar Biscuits- I use hand-grated cheddar and brush with garlic butter straight from the oven. It’s the closest I’ve gotten to the real thing.
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, stirring 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.
Tips for the best almond flour biscuits
- Avoid overmixing. Overmixing is the primary reason why biscuits lack a flaky interior. I recommend mixing until the ingredients are just combined. I stop as soon as I don’t see any dry pockets of flour, usually about 10-15 stirs.
- 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 for 5 minutes before brushing with butter. Brushing too early means the butter absorbs rather than sitting on top.
- Misshapen biscuits = good. My keto biscuits are supposed to be drop biscuits, so if they look oddly shaped, that is fine- they will bake as usual.
Frequently asked questions
The number one reason biscuits turn out dense or tough is that they’re overbaked. I recommend removing them from the oven once they begin to brown on top and around the edges. Remember, they will continue to “bake” as they cool (a process called carryover cooking).
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 these two steps make all the difference.
This is almost always caused by using almond meal instead of blanched almond flour. Almond meal has a coarser grind and doesn’t behave like flour. The texture will be gritty rather than light and fluffy. My rule of thumb is that the almond flour should have the texture of powdered sugar.
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
More low carb bread recipes
- Keto bread– My tried-and-true keto bread that has thousands of positive reviews.
- Keto cheese bread– This tastes like something from a pizzeria.
- Coconut flour biscuits– A little more cakey than traditional biscuits.
- Keto buns– It took me twenty tries to nail these keto buns. They are so fluffy.
- Keto rolls– I use these as hamburger rolls, and they are so flavorful.
Originally published October 2021
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.
So delicious! My husband and I started Keto in January of this year and I really needed a good biscuit recipe before I cheated lol. This hit the spot…and I mostly followed the recipe as is. Just added a tad more cheese and a splash of garlic and put more melted butter with some dried parsley on top. Yum!
Some great additions Brooke! Thanks so much for sharing 🙂
I made exactly like the recipe, only halved. They didn’t look like the picture, but they tasted amazing! I will make again for sure! Thank you!
You really are doing a service to humanity with these recipes. My husband is a diabetic and the boredom factor and the sadness that comes with depravation of your favorite foods can take you to a dark place. And then come along your recipes and there is hope that he can enjoy his favorite foods again…with your tweaks!
This biscuit recipe (as all of your recipes) was AMAZING! Keep them coming!!
So many kind words, thank you so much Sandra! Will definitely keep them coming 🙂
Loved this recipe. I will definitely make these biscuits, again and again.
Great biscuits! Easy to make and delicious!
Just cut the recipe in half and made it for the fam. It was delicious! Definitely adding this recipe to my collection! I made them to pair with my chicken soup and salad that I made tonight.
I made these! Substituted milk for lactose free sour cream (only cause I didn’t have milk on hand) – superb!!!
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
These turned out great! I was craving biscuits, and now I feel totally fulfilled. Thank you for such a great recipe. They tasted a little like a mix between cornbread for the texture and a biscuit. Adding this to my favorite recipe list for sure!
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 😊