Home » Keto Breakfast Recipes » Keto Biscuits
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These keto biscuits are made with almond flour. They're wonderfully tender and fluffy. They are also easy to make - they're ready in 30 minutes.
Try them with some butter - they are lovely! These biscuits also freeze well, so you can make a double batch to ensure you have tasty leftovers.
I always loved biscuits. When I started eating a low-carb and grain-free diet, it became a priority to find a suitable substitute, so I developed this recipe.
These keto biscuits are amazing. They are tender and fluffy and smell so good as they bake! Lacking starch and gluten, they are not the same as traditional ones. However, they are excellent - delicious, fragrant, and very flavorful.
Jump to:
- Ingredients
- Variations
- Keto Biscuits Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Keto Breakfast Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need a few simple ingredients to make these keto biscuits. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Egg: I use large eggs in almost all my recipes, this one included.
- Sour cream: I use full-fat sour cream in this recipe.
- Salt: I use ¼ teaspoon of sea salt.
- Almond flour: I use blanched, super-fine almond flour. I don't recommend using a coarse almond meal in this recipe.
- Baking powder: Please make sure it's fresh. And if you need it to be gluten-free, verify that too.
Variations
- You can replace the sour cream with softened butter. However, in my experience, sour cream makes biscuits extra tender and adds a wonderfully distinct flavor.
- You can also substitute whole-milk plain Greek yogurt for the sour cream. However, I have found that sour cream is better in terms of flavor and texture.
- Make cheese biscuits by adding parmesan and spices. These are great with no-bean chili.
- Make sweet biscuits by adding vanilla extract and a sweetener, as I do in this recipe for keto strawberry shortcake.
Keto Biscuits Instructions
It's surprisingly easy to make these biscuits - easier, in fact, than making traditional ones. The detailed instructions are included in the recipe card below. Here are the basic steps for making this recipe:
Your first step is to simply mix all the ingredients in one bowl. I like to start with the liquid ingredients:
And then I add the dry ingredients:
Now, scoop out six mounds of the mixture and place them on a parchment-lined baking sheet. There's no need to flatten them:
Bake the biscuits for about 15 minutes in a preheated 350°F oven.
Slice them and top with butter:
See how fluffy they are:
Expert Tips
- Don't try to shape these biscuits by hand. The dough is too sticky for that. Instead, treat them as drop biscuits and use a scoop to drop them on the baking sheet.
- One of the best things about baking with almond flour is that you don't need to worry about overmixing the gluten because this flour doesn't contain gluten. It's still best not to overmix the batter, but it's not as crucial as when mixing wheat flour.
Recipe FAQs
Can you eat biscuits on keto?
Yes! You simply need to replace the all-purpose flour with keto-friendly flour such as almond flour, coconut flour, or a combination of the two. In this recipe, as you can see, I use almond flour.
Can I use almond flour instead of regular flour when baking?
It depends on the recipe. It won't work with yeast-leavened bread or cakes, but it can work with quick breads, cakes, and biscuits.
I usually recommend finding a recipe that was written explicitly for almond flour. But if you have a beloved recipe and would like to experiment, start with a 1:1 ratio of almond flour to all-purpose flour, then gradually add almond flour until you reach a good consistency. I often find that I end up increasing the flour by 50% or even doubling it.
Remember that you might need to add more eggs when baking with almond flour.
Can I use baking soda instead of baking powder?
Yes. Baking soda needs an acidic ingredient to activate, but the sour cream should take care of that. You can use ½ teaspoon of baking soda instead of 2 teaspoons of baking powder.
Remember that occasionally, baking soda can cause a reaction in baked goods that results in an unpleasant ammonia smell. If you're concerned about it happening, it's best to use baking powder.
Serving Suggestions
- I usually make these biscuits for breakfast. They are superb on their own or with spreads such as butter, sugar-free jam, almond butter, walnut butter, and keto hazelnut spread.
- They are also good when topped with blueberry compote or strawberry compote.
- You can use these biscuits to make a keto breakfast sandwich - fill them with deli meat or bacon, cheese, and an egg.
Storing Leftovers
These biscuits are best when eaten warm. If you have leftovers, you can keep them in an airtight container in the fridge for up to three days. Place them on paper towels to absorb extra moisture. You can also freeze them in freezer bags.
Briefly reheat them in the microwave before enjoying them.
I rarely have leftovers because I usually make just six biscuits at a time, but you can easily double the recipe and make twelve.
More Keto Breakfast Recipes
- Keto Cheese Biscuits
- Keto Scones
- Keto Waffles
- Keto Cream Cheese Pancakes
Recipe Card
4.98 from 1908 votes
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Fluffy Keto Biscuits
These keto biscuits are made with almond flour. They are wonderfully tender and fluffy. Try them with some sweet butter - they are lovely!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 6 biscuits
Calories: 277kcal
Author: Vered DeLeeuw
Ingredients
- 1 large egg
- ¼ cup sour cream
- ¼ teaspoon sea salt
- 1 cup almond flour blanched, finely ground (4 ounces)
- 2 teaspoons baking powder (fresh; gluten-free if needed)
Instructions
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the egg, sour cream, and salt.
Using a rubber spatula, mix in the almond flour and then the baking powder.
Using a 2-tablespoon scoop, place 6 mounds of the dough on the prepared baking sheet. Do not flatten the mounds.
Bake until golden, for 15-18 minutes.
Serve warm, topped with butter.
Video
Notes
- I recommend Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 oz. It's best to measure almond flour by weight rather than by volume. Please don't use coarse almond meal in this recipe.
- Don't try to shape these biscuits by hand. The dough is too sticky for that. Rather, treat them as drop biscuits and use a scoop to drop them on the baking sheet.
- These biscuits are best when eaten warm. If you have leftovers, you can keep them in an airtight container in the fridge on paper towels for up to 3 days. Briefly reheat them in the microwave before enjoying them.
- You can easily double this recipe and make 12 biscuits. They freeze well, and you can thaw them directly in the microwave.
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Nutrition per Serving
Serving: 2biscuits | Calories: 277kcal | Carbohydrates: 10g | Protein: 10g | Fat: 23g | Saturated Fat: 4g | Sodium: 551mg | Fiber: 5g | Sugar: 2g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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More Keto Breakfast Recipes
- Chaffles Recipe
- Breakfast Egg Muffins
- Mushroom Frittata
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Penny Wilson
I made these for the first time today. Just absolutely delicious! These will be my "go to" biscuits from here on out! Thank you, Ms. DeLeeuw!Reply
Vered DeLeeuw
Yay! I'm so glad you enjoyed these biscuits, Penny! Thanks for leaving a comment.
Reply
Maxine
Your recipe is 1(one) cup of Almond flour. How does that equal 4 ounces of almond flour?
Reply
Vered DeLeeuw
Hi Maxine,
Dry ingredient measurements are different than liquid measurements. You are correct that one cup equals eight fluid ounces when measuring liquids. However, when measuring almond flour, one cup equals four ounces.
You can check out the label on the almond flour I use to verify. It says that two tablespoons equal 14 grams (1/2 ounce). This means that four tablespoons (1/4 cup) equals one ounce, and it follows that one cup equals four ounces. I hope this helps!Reply
Holly
How do you get 6 biscuits out of this recipe, when it says two tablespoons of dough per biscuits? I only got 5.
Still in the oven, so haven't tried them yet. I'm excited! It's a snow day and I'm making biscuits and gravy!
Reply
Vered DeLeeuw
Hi Holly,
I measure precisely, using a 2-tablespoon cookie scoop.
Thank you for this comment. I added the link to the recipe card. I hope they turned out well!Reply
V
Thanks for sharing this. They were really good. I added shredded cheese.Reply
Vered DeLeeuw
Glad you liked them! Thanks for leaving a comment.
Reply
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