These keto biscuits are made with almond flour and butter and yield tender, buttery, and fluffy biscuits. A low carb version of traditional biscuits, they are perfectly served as a side dish or with some keto gravy! 2 grams net carbs per biscuit.
Keto Biscuits
Whenever I am craving comforting carbs on a keto diet, my favorite recipes to make are lasagna, mac and cheese, and these low carb biscuits.
Growing up, a weekly staple in my household was cheddar drop biscuits. My mom found the recipe in one of her old English cookbooks, and the moment I moved out of home, it soon became one of my weekly staples too.
Since going keto, I’ve been trying to find a good substitute for them. I’d been working on an almond flour biscuit recipe, and found that adding some shredded cheese to it, yielded an almost identical texture and flavor- A buttery, flaky biscuit with hints of cheddar throughout.
What I loved most was how light and fluffy they were, and not a hint of almond flour throughout! There is truly nothing better than a warm biscuit, sliced in half, and slathered with some butter (or a dash of coconut oil.
The best part is no one will know that they are keto or low carb- they taste just like the real deal. They also take less than 20 minutes to make, so are perfect when you are craving carbs or comfort food, minus the actual carbs!
How to make keto biscuits?
The Ingredients
- Almond flour– Blanched almond flour, not almond meal. This ensures the light and fluffy texture, similar to traditional white flour.
- Baking powder and baking soda– Leavening agents to give some rise and fluffiness to the biscuits.
- Salt– Just a pinch, to bring out the flavor.
- Butter– You want the butter to be chilled but also soft.
- Eggs– Room temperature eggs.
- Milk of choice– I used unsweetened almond milk, but any milk can be used.
- Shredded cheese– Optional, but highly recommended for a savory biscuit. You can omit this completely.
The Instructions
Start by whisking together your dry ingredients, until combined. Add your chopped butter and cut it into the flour mixture, until folded in, and a crumbly texture remains. Add in your eggs and milk, and mix until combined. Fold through your cheese, if using it. Drop 1/4 cupfuls of the batter onto a lined sheet and bake for 12-15 minutes, until beginning to brown on top. If desired, brush with melted butter.
Flavor variations
These southern-style 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 2 tablespoons keto powdered sugar.
- Plain biscuits– Leave out the shredded cheese and add an extra 1/4 teaspoon of salt.
- Ham and cheese– Fold through 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.
Tips to make the best recipe
- Do not overmix the dough- you want everything to be just combined. This will ensure the buttery and flaky texture.
- Feel free to add any of your favorite spices, like basil, paprika, or even cayenne pepper.
- Do not overbake the biscuits, as they continue to cook while they cool down.
What to serve keto biscuits with
- Keto Chili– Make a bit pot of chili and serve these biscuits as a cornbread substitute!
- Biscuits and gravy– The classic! The next time you have a roast or make some sausages, save the pan juices and whisk in some coconut flour and xanthan gum, to thicken and voila, you have a gravy.
- Pot Pie Soup– Make a chicken pot pie and add halved keto cheddar biscuits on top.
- Breakfast plate– Add biscuits as a side dish to your eggs or breakfast casserole.
- Salad– Whip up your favorite broccoli salad or Greek salad and enjoy a biscuit or two on the side.
Storing, freezing, and reheating low carb biscuits
- To store: 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.
- To freeze: Place cooled biscuits in a ziplock bag and store in the freezer for up to 6 months.
- Reheating: Biscuits are best enjoyed warm, so zap them in the microwave for 30 seconds or in a preheated oven for 5 minutes.
More delicious keto bread recipes to try
Frequently Asked Questions
Carbquik mixes are keto friendly, provided you stick to their serving sizes. Typically, a baked good made wih carbquik provides 2 grams net carbs per serving.
If your biscuits are dense or sturdy, it’s because you have overbaked them. Remove the biscuits from the oven when they begin to brown on top and around the edges.
Flat biscuits are a result of not using chilled butter and overmixing. Mix the dough together until just combined and no pockets of flour remain.
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Keto Almond Flour Biscuits
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 tablespoon butter unsalted and chopped
- 2 large eggs room temperature
- 1/4 cup milk almond, soy, coconut, etc.
- 1/4 cup shredded cheddar cheese optional
Instructions
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, mix together your almond flour, baking soda, baking powder, and salt.
- Add your chopped butter and using a fork, blend into the flour mixture, until a crumbly texture remains. Add your milk, eggs, and shredded cheese (if using it) 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 are beginning to go golden brown.
- Remove from the oven and let cool for 10 minutes. If desired, brush with extra melted butter on top.
Notes
Nutrition
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So yummy. Too a pic but don’t see where to post it. I made the first batch too big. I kept the butter cold and in the refrigerator mix before baking. Yum.
Sounds fabulous!
This recipe sounds wonderful, am going to try it today. Was wondering if this could be made using buttermilk? If so, how might this change leavening agents or other parts of recipe?Thanks
Thanks
I haven’t tried 🙂
I made these today and they are indeed light and fluffy (and no eggy taste!). I will definitely make them again and so glad I didn’t have to add the cheese to get an edible finished product. Thank you for sharing a Keto recipe that taste good without globs of cheese/dairy. 🙂
Do you think this recipe would work on top of a stew for dumplings?
I haven’t tried 🙂
I’m about 1/2 cup short of the almond flour. Can I use some Cassava flour in place of it?
I made them yesterday and they’re delicious, but I get up this morning to find only 3 left…my husband!!! At least I know they’re healthy!!
Can you use heavy cream if you don’t have almond milk?
I don’t see why not!
Awesome and easy to make.
I made these, using egg replacer. They are a little dry and not quite done in the middle, but I will eat them and try again later. I miss bread, thank you for your recipes!
I am at high altitude, that may make a difference, too
I just tried the keto biscuits, only I made a half recipe and added a tsp. of brown sugar. My wife and I loved the biscuits, well they are not a biscuit like we are familiar with but it was a great substitute. I now wish I had made a full order. Thanks loads.
First time trying any kind of keto baking so nothing to really compare it with except the non-keto kind. These biscuits were delicious and completely satisfying. No, not as light and fluffy as one’s made with regular flour but that didn’t stop me from really enjoying them. I left them a bit rough and uneven when I put them in the oven which gave some nice nooks and crannies to hold some melted butter when they were done baking. With some cream cheese and low carb jam, they were really good and will absolutely be making them again. Very easy to make but one step I changed was that I was having trouble mixing the butter in with a fork so I did it by hand. They still came out quite fluffy for baking with almond flour.
I never leave comments on recipes, but this deserves so much praise. I only had salted butter on hand, but it didn’t affect the outcome. I also chopped up three strips of bacon and folded that in bc…why not! My cook time was about 4-5 minutes longer, but so worth the wait. I cannot wait to make these again and again and again!
I can’t thank you enough for this recipe. The are almost like the real thing. I’m going to make another batch now & try using Mozzarella cheese instead of cheddar. I think it will work just fine. Thank you again and God Bless you. Biscuit 7-2021
I’ve made your biscuits so many times. They’re great!
I’ve used heavy cream, or spoiled milk, or half and half. Its all good. Today I added pepper jack cheese which was awesome. I do bake at 375 ( I have a toaster oven) and use a 1/4 cup measuring cup to scoop out the dough. Its the perfect size and they don’t spread out on the parchment paper.
These biscuits are the best that I have baked and eaten. Outstanding job putting this recipe together. Thank You,Thank You,Thank You