Keto Biscuits Recipe
This easy Keto Biscuit recipe makes buttery, fluffy biscuits with only 3 grams of net carbs per serving.
These gluten-free biscuits are delicious topped with anything sweet or savory like butter, keto jam, heavy whipped cream, or a sausage gravy!
Can You Have Biscuits On Keto?
No, you can’t have a regular biscuit recipe as a keto breakfast on a keto diet.
The traditional biscuit recipe is made with high-carb ingredients like wheat flour and milk.
But the good news is you can make keto-friendly biscuits using keto-approved flours.
Check my keto recipe below and say yes to these fluffy, buttery biscuits!
I am excited to eat this in the morning so let me show you how to make these easy gluten-free biscuits at home!
How To Make Keto Biscuits
This is the best keto biscuit recipe with a buttery, flaky texture, slightly salty, and crumbly on top.
Ingredients
Let’s see the easy ingredients you need to make these fluffy almond flour biscuits:
- Almond flour – I recommend using ultra-fine almond flour for a moist biscuit. Coarser almond meal works in this recipe but the texture and color will be different. Expect gritty biscuits with a darker color if you use almond meal. Also, don’t replace almond flour with coconut flour, it won’t work at all. Coconut flour contains 4 times more fiber than almond flour and swapping one for the other will make rock-solid biscuits!
- Eggs
- Egg white – the combination of egg white and eggs is very important to avoid an eggy flavor in your biscuits. In fact, using too many egg yolks makes the biscuits eggy.
- Baking powder – for a light and fluffy biscuit. You can replace the baking powder with half the amount of baking soda if preferred.
- Melted coconut oil or melted butter – I do prefer coconut oil for this biscuit recipe, the texture is much crispier. But if you want to use butter, make sure you measure the fresh butter in a measuring cup, pack, leveled up, and melted in the microwave. Then, measure again the melted butter for precision. The color of the biscuit is much yellower if using butter and whiter if using coconut oil.
- Salt
Keto Drop Biscuits Batter
First, preheat your oven to 350°F (180°C) and line a large baking tray with parchment paper.
Spray olive oil on the paper to prevent the biscuits from sticking to the paper. Set it aside.
To make the biscuits, bring all the dry ingredients into a large mixing bowl and stir or whisk to combine.
Next, add the melted butter and beaten eggs, and egg whites. Finally, stir with a spoon until a smooth, wet batter forms.
Spoon about three tablespoons of batter to form one biscuit onto the prepared tray.
Wet your finger and smoothen the top and side if desired, or leave them as-is for a rough look as on my pictures.
You will form 10 biscuits with this recipe.
Baking And Cooling
Bake the biscuits in a hot oven for 15-20 minutes or until the outside is golden brown.
Don’t overbake, or they get dry in the center so take the baking sheet out as soon as they reach the right color.
Cool the baked biscuits down on a cooling rack for 15-20 minutes.
Frequently Asked Questions
Can I Bake The Keto Biscuits In A Muffin Pan?
Yes, you can grease a 12-hole muffin tin and fill each hole with 3 tablespoons of batter.
This recipe will fill only 10 holes as it makes 10 keto breakfast biscuits.
Can I Make Keto Cheddar Biscuits?
You can use this almond flour biscuits recipe to make savory keto cheese biscuits.
Simply add 1 cup of shredded cheddar cheese to the batter and decrease the salt to 1/4 teaspoon.
Other Delicious Add-ons Are:
- Chives – add 2-3 tablespoons of finely chopped chives.
- Garlic powder – add 1/2 teaspoon garlic powder or onion powder into the batter for keto cheddar garlic biscuits.
- Bacon crumbles – add 1/4 cupfuls of bacon crumbles to the batter.
- Parmesan – add 1 tablespoon of grated parmesan to the batter.
What Can I Eat With Keto Drop Biscuits?
These keto drop biscuits are delicious breakfast biscuits with any sweet or savory toppings.
The best combinations are:
- Peanut butter and keto jam – or almond butter for even fewer carbs
- Butter – simply spread a dollop of pure grass-fed butter or garlic butter.
- Sour cream – for a tangy spread, try sour cream with chives!
- Keto Sausage gravy – use my Biscuits and Gravy recipe.
- Leftover Thanksgiving turkey – cut the biscuit in half, add shredded leftover turkey and some cheddar cheese slices, and toast in the oven for 3 -5 minutes to rewarm.
Can I Make It Without Eggs?
No, these biscuits cannot be made with a flaxseed egg or with egg replacers.
How Do Keto Biscuits Taste?
These keto biscuits taste like buttery keto bread.
It is flaky, fluffy, moist, and delicious as a breakfast bread or side to my keto cauliflower soups.
Their looks can be rough or smooth on top, depending on how you handle the dough.
Their color is lighter and whiter if you use coconut oil rather than butter. Cheese also increases their yellow and rough look.
Below is a picture using coconut oil, no cheese and I smoothened the outside. This shows you the difference in appearance based on how you work the dough.
Storage Instructions
The Keto Biscuits can be stored for up to3 days in an air-tight container in the fridge.
You can freeze these gluten-free biscuits in a sealed container. Thaw the biscuits on a plate at room temperature the day before.
Rewarm the biscuits sliced in half in a bread toaster or bring them back to the oven at 210°F (100°C) for 2-3 minutes.
Otherwise, store the low-carb biscuits in the fridge in a ziplock bag or sealed box for up to 3 days.
Allergy Swaps
If you have food allergies or restrictions, I listed below some keto dairy-free and keto nut-free options to adapt this recipe.
Dairy-free – you can replace the butter with the same amount of melted coconut oil. I recommend using refined coconut oil, it doesn’t have a coconut flavor
Nut-free – there are a few keto nut-free flours that you can use to replace almond flour. The best keto nut-free flours are sesame flour, pumpkin seed flour, and sunflower seed flour.
All these seed flours can be used in the same amount as almond flour, to replace the nut flour in this biscuits recipe.
Egg-free – there are no egg-free options for this keto biscuit recipe. However, if it’s the eggy taste that makes you hesitant to try this recipe, don’t!
These biscuits have no eggy flavor as the recipe uses only 2 egg whites for the entire batch. Egg yolks are the main reason why keto baked goods smell or taste eggy and it won’t happen here.
More Keto Bread Recipes
If you love simple keto bread recipes for breakfast, I listed below my favorite single-serve keto bread recipes for you to try!
Have you made these keto almond flour biscuits? Share your review or comment below or join me on Pinterest for more ketogenic recipe inspiration.
Keto Biscuits
Nutrition Snapshot
Want My Kitchen Equipment?
Ingredients
- 2 ¼ cups Almond Flour ultra fine is the best
- 2 teaspoons Baking Powder
- 2 large Egg Whites
- 1 large Egg
- ⅓ cup Coconut Oil measure melted or melted butter
- ½ teaspoon Salt
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Slightly oil the paper. Set aside.
- In a large mixing bowl, stir almond flour, baking powder, and salt. Set aside.
- In another bowl slightly beat egg white and egg.
- Pour beaten eggs and melted coconut oil onto the bowl with almond flour mixture.
- Combine until smooth. The batter will be runny and smooth that's normal.
- Scoop the batter on the prepared baking sheet, 3 tablespoons make one biscuit. Wet your fingers to shape the batter into a round biscuit and lightly smoothen and flatten its surface.
- Repeat until you form 10 biscuits, leaving 1 thumb space between each biscuit.
- Bake for 18-20 minutes or until golden brown.
- Remove from the oven, cool on a cooling rack at room temperature before serving.
Serving ideas
- Serve with butter or unsweetened whipped cream or sausage gravy.
Storage
- Store the biscuit in a container or a zip lock bag for 3 days in the fridge. If they soften, cut in half and bring back to a toaster for crispiness.
Notes
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Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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I just made these and they were fantastic. I doubled the recipe and I got 12 biscuits total for a normal biscuit size. I used 2 baking trays for them, so it took about 25 mins. During the last 3 mins, I flipped the golden bottom to the top (as the tops weren’t getting golden for me. I was very happy with the result. These are so good! Love it thank you!
I want to make these, but I’m confused. Instructions say “batter” will be “runny & smooth,” but then the next step has you scooping and then shaping. How does this get from being runny to being able to scoop it?
Yes, the batter should look muffin batter not runny as pancake batter.
These are good however the recipe does not call for sour cream or Greek yogurt yet someone in the posts here asked about using one in place of the other…am I missing something?
The recipe doesn’t use sour cream as an ingredient. The post only refer to use sour cream as a spread, on top of the biscuit for serving.
Under “Egg-Free” in your blog.
It says you only use 2 egg yokes.
But in the recipe ingredients it calls for 2 egg whites and 1 egg.
I went by the recipe and used coconut oil instead of butter.
And ultra fine almond flour.
Mine wasn’t runny at all.
How big are 3 tablespoon biscuits?
I got 7 three inch biscuits.
Are the ingredients correct?
Why weren’t mine runny.
Did I make these too large?
They are beautiful in a white color.
Haven’t tried these yet, making your sausage gravy for Saturday breakfast.
I’m updating my star rating to
5 stars. These were the best!!!
Even my wife was impressed. We’ve been using carb-quik for years for biscuits, but no more.
Thank you so much for this wonderful recipe.
Your right about the eggs.
When I buy them by the dozen from Kroger they are bigger than the 18 pak. I buy the 18 a lot.
The recipe card is correct 2 egg whites and 1 egg yolk, it was a typo in the blog post that I corrected thanks for spotting that. If your batter is not runny it means you used less liquid, it often comes form the egg size you used, yours are probably smaller. As a result, your biscuit may end up dryer a bit more crumbly. One tablespoon is 15 ml so a biscuit is 45ml batter. Enjoy.
Can I use Greek yogurt instead of sour cream in your keto biscuit recipe
I didn’t try this option, it should work
Could dessicated coconut be added to this recipe?
Sure, but don’t add too much or the biscuit can be dry
Hi Ive made this recipe but came out too salty! What have I done wrong?
:’(
Did you used salted butter? Otherwise skip the salt in the recipe or half it
I don’t have a question. I have been doing low carb for a couple of weeks not & am missing breads & sweets somewhat. I came across your recipe for the low carb biscuits so I made them this morning & was delighted that they were so delish! I look forward to trying more of your recipes. Thanks for sharing!
Just made these biscuits/ scones for us Kiwis and they are so nice. I used the coconut oil and they came out so good. Thank you so much Carine another wonderful recipe of yours to add to my list.
Thank you for the lovely feedback! I am so happy to have a fellow Kiwi making my recipes. Enjoy the recipes around here, XOXO Carine