These easy low carb and keto-friendly biscuits are soft and tender. They are a quick and easy one-bowl recipe. The biscuits are great as a side dish or for sandwiches.
While I already have a favorite keto biscuit recipe I love, I wanted to try to create one with less ingredients for those days when I don’t have a lot of time. These biscuits are so easy to make. Everything is mixed in one bowl and the batter is ready in just a few minutes.
Ingredients
- Superfine Almond Flour
- Plain Greek Yogurt
- Baking Powder
- Salt
Superfine Almond Flour: I used blanched superfine almond flour. Almond flour is used in place of regular wheat flour to keep the recipe low carb and keto-friendly.
Plain Greek Yogurt: I used nonfat plain Greek yogurt. Because almond flour already has a high amount of fat, I chose to use a nonfat Greek yogurt. Make sure you use a very thick Greek yogurt. A thick Greek yogurt is thick enough that if you scoop a spoonful of it and tilt the spoon upside down, the yogurt will stay on. My favorite thick Greek yogurts are Fage and Kirkland brands. If you use a thinner Greek yogurt (like Chobani or Yoplait), your batter will be too wet.
Baking Powder: Make sure to use aluminum-free baking powder. Look for aluminum-free on the front of the label. When using flour substitutes like almond flour, you usually need to use more baking powder. This can lead to a metallic aftertaste if you use a baking powder that isn’t aluminum free.
Salt: This recipe uses regular table salt. Salt gives these biscuits flavor.
How to Make Easy Keto Biscuits
Add all the dry ingredients into a large bowl and whisk until evenly mixed. Add in the yogurt and stir until everything is thoroughly mixed and thick batter forms.
Scoop batter into a 1/3 cup measuring cup. Turn the measuring cup upside down and let the batter slide out onto a prepared baking sheet. If it doesn’t slide out on its own, you can shake it (while it is upside down) a few times, or tap on the measuring cup to help it loosen and slide out.
The biscuits are then ready to be baked. Bake for 25 minutes and then let cool before serving.
Keto Biscuit Tips
The mixture doesn’t have to be compacted into a 1/3 cup measuring cup but it does help shape them. You could make them bigger or smaller if you want (you will just need to adjust baking time).
Do not substitute almond flour with coconut flour. The recipe will not turn out.
This recipe can easily be doubled.
More Keto Side Recipes
4 Ingredient Keto Biscuits
Ingredients
- 2 cups (183 g) blanched superfine almond flour see notes
- 2 tsp (9.6 g) aluminum free baking powder
- 1/2 tsp (3 g) salt
- 3/4 cup (175 g) nonfat plain Greek yogurt
Instructions
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper (or a silicone baking mat).
- Add almond flour, baking powder and salt to a large mixing bowl. Whisk until evenly combined. Add in the yogurt. Stir the yogurt in with a spatula until a thick batter forms. It may appear initially that you don't have enough liquid, but the more you mix, the more almond flour the yogurt will incorporate.
- Pack batter into a 1/3 cup measuring cup. Make sure to pack it so that it takes the shape of the measuring cup. Flip the measuring cup upside down onto prepared baking sheet and shake cup a little so the batter slides out. When it slides out, it should still hold the form of the measuring cup. I found the size of a standard 1/3 cup to be a good shape for these biscuits, but if you prefer them flatter/taller/rounder you can reshape it with your hands. Repeat with remaining batter
- Bake for about 25 minutes or until tops are golden brown and biscuits are fully cooked. You may need less baking time if your biscuits are not that thick. Let biscuits cool before eating.
Notes
- When measuring out the almond flour, spoon it into the measuring cup and then level off with a knife. Do not directly scoop the measuring cup into the almond flour bag. This will result in more almond flour than the recipe calls for.
- I used Kirkland's blanched superfine almond flour.
- Make sure to use a thick Greek yogurt like Fage or Kirkland brand. What I mean by thick is that if you have a spoonful and you tip the spoon upside down, it should not slide off. If you use a thinner consistency Greek yogurt your batter will be too wet and runny.
- Make sure to use aluminum free baking powder to avoid any metallic taste in your biscuits.
- This recipe makes about 5 biscuits. You can easily double the amounts if you wish to make more.
- I used nonfat plain Greek yogurt because the biscuits already have a high amount of fat from the almond flour. However, I think it should also work with whole milk Greek yogurt if you prefer to use that.
- Adapted from Low Carb Love.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I added garlic powder and cheddar cheese to this recipe. They were delicious.
Yum! We’re glad you enjoyed this recipe!
I used sour cream, turned out great!!!
That’s great! Thanks for letting us know.
LOVE your recipe. ?Has anyone tried it with coconut flour?
The bicuits you are making is great ,and l like it very much
We’re happy you enjoyed them!
Hi, I’m keen to try… can you used almond meal instead of super fine almond powder. I think the difference is how fine the flour is? Thanks!
Almond meal is coarser so it’s hard to say how the recipe might work with it. Let us know if you try it!
Tried these for the first time, they were a hit. I’ll admit I didn’t have plain yogurt so I used my greek lemon yogurt. Turned out fantastic, and so easy!! Thanks!!
We’re so glad you loved the biscuits!
This is the best biscuit recipie I have tried that actually taste like eating a biscuit. Big hit!!
We’re so happy to hear that! Glad you are enjoying this recipe!
I have seen lots of recipes both traditional and keto that use Greek yogurt and sour cream interchangeably. Do you think sour cream would work in this biscuit recipe?
I haven’t tried with this recipe but yes they are often interchangeable so it might work here as well