I’m so excited to share this keto biscuits recipe with you. If you’re like me and you love a warm, flaky biscuit fresh out of the oven, but you’re committed to staying low carb, this recipe is going to become one of your go-to favorites. Whether you’re craving keto biscuits and gravy, keto breakfast biscuits, or just a delicious snack, these keto-friendly biscuits are perfect.
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Let’s learn how to make keto biscuits that are buttery, tender, and oh-so-satisfying together. I’ll explain why each ingredient is essential for achieving the perfect texture and flavor. By the end of this post, you’ll feel confident enough to whip up a batch of low-carb biscuits like a pro!
Why These Keto Biscuits Are Special
Traditional biscuits rely on all-purpose flour, but that’s a no-go for anyone following a keto or low-carb lifestyle. Instead, this keto biscuit recipe uses almond flour as the star ingredient to keep the net carbs low while delivering that classic biscuit texture. Plus, the addition of cold butter and a few other key ingredients makes these biscuits flaky and flavorful—just like the ones Grandma used to make, but without the carb crash!
Each biscuit is only 1g net carbs and packed with 22g of healthy fats, making them an excellent choice for keto dieters. The high fat content supports ketosis by providing a steady source of energy, while the minimal carbs ensure you stay within your daily limits. Plus, the protein helps keep you full and satisfied, making these biscuits a great option for breakfast, snacks, or as a side dish to your keto meals. to keep you full and fueled. They’re perfect for pairing with eggs and bacon, topping with sugar-free jam, or smothering in keto-friendly gravy.
Ingredients Breakdown: What Each Ingredient Does
Blanched Almond Flour
The base of this keto biscuits recipe is almond flour. It’s a keto-friendly alternative to wheat flour because it’s low in carbs and high in healthy fats. I recommend using finely blanched almond flour for the best texture. It keeps the biscuits tender and light, mimicking the fluffiness of traditional biscuits without the gluten. Coarser almond meal won’t work as well here since it’ll make the biscuits grainy.
Baking Powder
Baking powder is the leavening agent that helps these keto biscuits rise. Without it, you’d end up with dense, flat discs instead of fluffy biscuits. Make sure your baking powder is fresh and gluten-free to ensure the perfect rise. To test if your baking powder is still fresh, add a teaspoon to a small bowl of warm water. If it bubbles vigorously, it’s good to use. If not, it’s time to replace it.
Salt
A touch of salt enhances the overall flavor of these keto-friendly biscuits. It balances the richness of the butter and sour cream while bringing out the nuttiness of the almond flour.
Xanthan Gum
Xanthan gum is a must-have for low-carb and keto baking. It mimics the binding properties of gluten, giving these biscuits structure and preventing them from crumbling. Just a small amount goes a long way to ensure your biscuits hold together beautifully.
Cold Unsalted Butter
Cold butter is the secret to flaky keto biscuits. As the butter melts in the oven, it creates little pockets of steam, which result in layers of tender, flaky goodness. Make sure the butter stays cold until you’re ready to bake. If it softens too much, pop the dough in the fridge for a few minutes before cutting out your biscuits.
Sour Cream
Sour cream adds moisture and a slight tanginess to the dough, mimicking the flavor of traditional buttermilk biscuits. It also helps keep the biscuits soft and tender without adding extra carbs. If you’re looking for keto buttermilk biscuits, the sour cream in this recipe does the trick without the sugar in regular buttermilk. You can also try replacing the sour cream with buttermilk if you prefer. Add slowly to ensure the dough doesn’t get too thin, since buttermilk is more liquidy than sour cream.
Egg
The egg acts as a binder, helping all the ingredients come together into a cohesive dough. It also adds a touch of richness and protein to the biscuits. Use a large, room-temperature egg for the best results.
How to Make Keto Biscuits
Now that we know what each ingredient does, let’s get into the step-by-step process of making these low-carb biscuits. Trust me, it’s easier than you think!
Step 1: Preheat Your Oven
Preheat your oven to 375°F and line a baking sheet with parchment paper. This ensures your biscuits bake evenly and don’t stick to the pan.
Step 2: Mix the Dry Ingredients
In a mixing bowl, combine your almond flour, baking powder, salt, and xanthan gum. Stir until everything is evenly distributed. This step is crucial for preventing clumps and ensuring a consistent texture in your keto biscuits.
Step 3: Cut in the Cold Butter
Add the cold, cubed butter to the dry ingredients. You can use a food processor and pulse until the mixture resembles coarse crumbs, or do it by hand with a pastry cutter. Either way, make sure you’ve got small bits of butter throughout the mixture. These will melt during baking, creating those flaky layers we all love.
Step 4: Add the Wet Ingredients
In a separate bowl, whisk together the sour cream and egg. Add this mixture to the dry ingredients and stir until a thick dough forms. Be careful not to overmix—you want everything just combined.
Step 5: Shape the Dough
Form the dough into a ball and place it on a piece of parchment paper. Gently press it down with your hands until it’s about ¾-inch thick. Use a 2.5-inch round biscuit cutter to cut out your biscuits. If you don’t have a biscuit cutter, don’t worry! You can use the rim of a drinking glass or shape the dough by hand into round discs. Just be sure to keep the thickness consistent to ensure even baking. Remember not to twist the cutter—just press straight down and lift. Twisting can seal the edges and prevent the biscuits from rising properly.
Step 6: Bake
Place the biscuits on your prepared baking sheet, leaving a little space between each one. Bake for 12-15 minutes, or until they’re lightly golden brown on top. The aroma will be irresistible!
Step 7: Cool and Enjoy
Let the biscuits cool for a few minutes on the baking sheet before serving. Slice them in half, top with your favorite keto-friendly spreads or toppings, and dig in!
Tips for Perfect Keto Biscuits
- Keep Everything Cold: Cold butter and cold dough are key to achieving flaky biscuits. If your kitchen is warm, chill the dough in the fridge for a few minutes before cutting out your biscuits.
- Don’t Overwork the Dough: Overmixing can make the biscuits dense. Mix just until everything comes together.
- Use Parchment Paper: It prevents sticking and ensures even baking.
- Store Properly: These low-carb biscuits are best enjoyed fresh, but you can store them in an airtight container in the fridge for up to 3 days. Reheat in the oven for a few minutes to bring back their flakiness, or if you’re in a hurry, warm them in the microwave for 10-15 seconds. Just keep in mind that microwaving might make them slightly softer.
Nutrition Information (Per Biscuit)
- Calories: 230
- Fat: 22g
- Saturated Fat: 7g
- Net Carbs: 1g
- Protein: 6g
- Fiber: 3g
- Sugar: <1g
This recipe makes 10 biscuits, so it’s perfect for meal prep or feeding a hungry family.
How to Serve Keto Biscuits
These keto-friendly biscuits are so versatile! Here are some ideas to inspire you:
- Keto Biscuits and Gravy: Pair them with a creamy sausage gravy for the ultimate comfort food.
- Keto Breakfast Biscuits: Add eggs, cheese, and bacon for a satisfying breakfast sandwich.
- Low-Carb Strawberry Shortcake: Slice the biscuits in half and top with fresh strawberries and whipped cream for a low-carb dessert. Check out my recipe here.
- Simple Side Dish: Serve them alongside your favorite keto soups or salads.
- Keto Soups and Stews: Pair these biscuits with hearty, keto-friendly soups like creamy broccoli cheddar or a rich beef stew for a cozy, satisfying meal.
- Snack with Butter: Simply slather with grass-fed butter or your favorite keto-friendly jam for a quick snack.
Why You’ll Love This Low-Carb Biscuit Recipe
These keto biscuits tick all the boxes:
- Low Carb & Keto-Friendly: Only 1g net carbs per biscuit.
- Quick & Easy: Just 20 minutes of prep time.
- Customizable: Add herbs, cheese, or spices to make them your own.
- Perfect Texture: Fluffy, flaky, and buttery—just like traditional biscuits.
Common Questions About Keto Biscuits
Can I Substitute Almond Flour?
If you’re allergic to almonds or don’t have almond flour on hand, you can try substituting with sunflower seed flour. Just note that it may slightly change the flavor and color of the biscuits.
How Do I Make the Biscuits Cheesier?
For a cheesy twist, add ½ cup of shredded cheddar or parmesan cheese to the dough. This works especially well for savory breakfast biscuits!
What’s the Best Way to Store These Biscuits?
Store your keto biscuits in an airtight container in the fridge for up to 3 days or freeze them for longer storage. To reheat, pop them in the oven at 350°F for a few minutes.
Can I Make These Biscuits Dairy-Free?
Yes! Substitute the butter with coconut oil or a dairy-free butter alternative, and use unsweetened coconut yogurt instead of sour cream. Keep in mind, this may alter the flavor slightly.
Ready to make Keto Biscuits?
I hope you love this keto biscuits recipe as much as I do! Whether you’re enjoying them as part of a keto breakfast, using them for keto biscuits and gravy, or just savoring one with a pat of butter, they’re sure to satisfy.
If you give this low-carb biscuit recipe a try, I’d love to hear what you think! Please rate the recipe, leave a comment below, and share a photo on Instagram and tag me @sarahsfitfood. I can’t wait to see your creations!
XO,
Sarah
Keto Biscuits
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
- 2 cups blanched almond flour 224g
- 1 tbsp baking powder 12g
- 1/4 tsp salt 1.5g
- 1/2 tsp xanthan gum 1.5g
- 1/2 cup cold unsalted butter cubed, 112g
- 1/4 cup sour cream or buttermilk (see notes) 60g
- 1 large egg
Instructions
- Preheat oven to 375 °F. Line a baking sheet with parchment paper.
- In a bowl, combine all dry ingredients. Add combined dry ingredients to a food processor with cold butter, and pulse until crumbly. There should still be small bits of butter visible. You may also cut the butter in by hand using a pastry cutter.
- Add sour cream and egg to the mixture and stir until a thick dough forms.
- Form dough into a ball and place down on a piece of parchment paper. Press down using your hands until dough is about 3⁄4-inch thick. Press a 2.5-inch round biscuit cutter straight down into the dough (don’t twist). Repeat until all dough has been used.
- Place cut biscuits on a parchment lined baking sheet. Bake for 12-15 minutes, or until lightly golden brown.
- Allow to cool, slice, and enjoy!
So flaky!!
Made these for an afternoon tea and everyone loved them!
I made these and they ended up flat! Great taste but they didn’t look anything like your picture
Hi Ed, so sorry to hear that. They definitely should puff up nicely from the tablespoon of baking powder. Did you make sure to use a full tablespoon of baking powder? I wonder if maybe just a teaspoon was added? Let me know and I look forward to helping resolve this soon!