These low carb keto biscuits are so tender and fluffy, you won’t believe they are flourless. They take less than 30 minutes to make and are gluten free, keto and low carb.
I am really excited to share this biscuit recipe with you today. I’ve been testing them all week and trying my hardest not to gobble them all up.
Taste and Texture
These taste just like drop biscuits, similar to ones you might be served as an appetizer at a restaurant. They are soft and tender on the inside and flavored with cheese, garlic, onion powder.
Please don’t expect tall, flaky biscuits– because these are not that kind of biscuit.
Sour Cream Substitutions
The key to the tender and fluffy texture is the use of full fat sour cream. I actually tried a few different variations, but sour cream was my favorite.
However, if you don’t have any sour cream in the house, you can also use cream cheese or plain greek yogurt.
Cream cheese requires a little extra work because you need to soften and beat the cream cheese so that it blends easily into the batter. You will also have a stronger cheese flavor in the biscuits.
Plain Greek yogurt will reduce the fat content of these biscuits. It still keeps the biscuits moist, but they aren’t quite as rich as the sour cream or cream cheese versions.
Variations
The recipe today is for savory cheese biscuits. But you can easily make variations by adding herbs (rosemary, chives, thyme, parsley are all great options) to the batter or swapping the cheddar cheese for a different cheese.
Baking Tips
It’s best to bake these in a muffin pan because the batter is very wet and will spread out too much if you try to bake them free form on a baking sheet.
New! Recipe now updated with video. You can also find all my recipe videos on my youtube channel.
Low Carb Keto Biscuits
Ingredients
- 1 ½ cups superfine almond flour
- ¼ tsp salt
- 1 tbsp baking powder
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 large eggs
- 1/2 cup sour cream see notes
- 4 tbsp unsalted butter melted
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 450°F. Lightly grease muffin cavities of a 12-cup muffin pan.
- In a large bowl, whisk together almond flour, salt, baking powder, garlic powder and onion powder.
- In a small bowl, combine eggs, sour cream, butter. Whisk until smooth. Pour into large bowl with dry ingredients.
- Mix with a whisk or spoon until batter is evenly mixed. It will be quite thick. Stir in cheese.
- Scoop ¼ cup of batter and place into muffin mold. The batter is sticky so you will likely need to use a spatula to scrape and remove all the batter from the measuring cup. Repeat until all batter is used up
- Bake biscuits about 10-11 minutes or until tops are golden and toothpick inserted comes out clean.
- Allow biscuits to cool slightly before eating.
Notes
- It’s best to bake these in a muffin pan because the batter is very liquid and will spread out too much if you try to bake them free form on a baking sheet.
- The key to the tender and fluffy texture is the use of full fat sour cream However, if you don’t have any sour cream in the house, you can also use cream cheese or plain greek yogurt. See above post for more details regarding these two substitutions.
- The recipe today is for savory cheese biscuits. But you can easily make variations by adding herbs (rosemary, chives, thyme, parsley are all great options) to the batter or swapping the cheddar cheese for a different cheese.
- Recipe slightly adapted from iSaveA2Z
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.
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loved it as is but wondering if anyone has made it with egg substitutes? I’ve had some luck using flax seed in some other recipes,also had failures,so just wondering.
I made it with Just Egg. Turned out really good!
This was de-lish!! I shared my first batch with some friends, and have gotten amazing reviews! And on the first batch?!?! Then it MUST be good, and it IS!! Go try it! ?????We love garlic so I added a bit extra! Sooooo yum! Thanks for sharing your recipe! It’ll be a staple here for sure!! ???
I’m so glad you enjoyed!
Hi , the taste is AWSOME , but they always stick in the pan and when I try to bring them out they fall apart. What should I do?
make sure to grease your pan and they should pop out easily. have you had issues with other baked goods sticking in your pan? It may be that you just need a new pan. You can also bake them in cupcake liners to prevent sticking.
These biscuits are very good. We all loved them. Thanks for the memories.
I’m so glad you enjoyed!
These were amazing! I didn’t put them in a muffin tin but just used an ice cream scoop and plopped 9 of them on parchment and baked them in my toaster oven for 20 mins. They were amazing! My 5 and 8 year olds ate 3 each leaving the other 3 for my hubby and I to share. They said they were even better than regular flour ones! Keeper!!!
Not 20 mins, sorry. 10 mins.
I’m so glad your family liked them!
OMG these are so delicious!!! Definately will be doing these over and over and over! I didn’t have onion powder or garlic powder, I used real garlic and topped them with Everything Bagel Seaoning and BAM!!! Thanks so much for sharing ?
I’m so glad you liked them so much!
These biscuits are excellent. 5 star for sure.
So glad you liked them!
I left out the garlic and onion powder, used shredded monterey jack, and added fresh rosemary. Omg. so delicious. The bottoms and edges are nice and chewy. The consistency reminds me a bit of cornbread, which i adore. I love, love, love these! Thanks for sharing this amazing recipe!!!!
I’m so glad you enjoyed!
These look amazing and the consistency is amazing .. but might use some Splenda next time to sweeten them up just a little bit. Either way awesome recipe.
I’m glad you enjoyed!
These biscuits were very yummy! How do you suggest I store the leftovers and Can I freeze them? Thanks!
yes you can freeze them
It’s rare to find a low-carb recipe option that is every bit as good as the original but this is one of them! These biscuits are light and fluffy, savoury and satisfying. They will become a regular part of our breakfast menu. Thank you for sharing
I’m so glad you enjoyed!
Fantastic! I used rosemary and a pinch of lavender. This is the best biscuit recipe I’ve made yet!
I’m glad you liked them so much!!
Just baked a batch of these keto biscuits – way better than expected. Very savory. I am already thinking of a couple of easy variations on the basic recipe to try. One with some herbs, maybe chives. What about crushed walnuts and monk fruit.
I’m glad you liked them!
Awesome! Thank you !!!!
I’m glad you enjoyed!
I made a batch of these biscuits tonight. I added extra garlic powder, some red chilli powder for a spicy flavour and flaxseed meal. I also added both full fat sour cream and full fat greek yogurt (1/4 cup each). Also used extra old age cheddar cheese for more creamy cheesy taste. They are very delicious and so yummy. Thank you.
I’m so glad you liked them!
Let me say I was skeptical at first, but these were so good. The texture is closer to cornbread but overall they were fantastic. I used a white cheddar in mine and I found them a bit salty for my liking so next time I will either cut down on the salt or leave it out completely. These would be amazing with fresh herbs as well. I will definitely recommend these to all my friends!
I’m glad you liked them!
I made this but used half sour cream and half sugar free Maple syrup then added bacon. So good! I also made them into a sandwich with egg and cheese
Your variations sound delicious. thank you for sharing
I made these today. I followed the recipe to the letter as I always do on the first go round. They turned out excellent! I’ve been struggling to find an easy hand held breakfast food (yes, I eat in the car on the way to work) and I think I found it.
I’m so glad you liked them!
Amazing biscuits!
I’m so glad you enjoyed!
I love these! I make them at least once a week to satisfy my carb craving!
I’m so glad you are enjoying them so much!
I don’t have unsalted butter. Will salted make do in a pinch?
Yes, though you may want to reduce the salt added
These were soooo delicious! They were gone in one night and my hubby is asking for more.
I’m so glad you both enjoyed!
Is it possible to substitute the Almond flour for coconut flour?? If so how much? Is it a 1:1 swap?
I have not tested this with coconut flour. And it definitely would not be a 1:1 swap. This is true for almost any baking recipe because coconut flour is much more absorbent.
These biscuits are delicious!
I’m so glad you enjoyed them!
These are very tasty and easy to make!!!
So happy to hear it! It’s one of my favorites
Delicious!!! I was missing these cheddar biscuits so much. I used cream cheese as I was out of sour cream & couldn’t wait to try these. I also brushed a melted butter, garlic powder, dried dill, & Old Bay mix on top for the last 5 minutes of baking. I will certainly be making these again, but won’t add any extra salt. Thank you so much for sharing this recipe!
I forgot to rate this a 5 star recipe! ?????
I’m so glad you liked them!
These are the best
Tasty and quick to make
I’m so glad you liked them!
Great recipe! Thanks!
I’m glad you enjoyed!
Printed recipe says 1 tbsp baking powder. Could it possibly be 1 tsp?
it is 1 tbsp
Awesome recipe! I made them into 36 mini muffins. Moved to the front of my cookbook! Thanks for this recipe.
I’m so glad you enjoyed!
Is the cheese important? I find the flavour too cheesy an would like a plainer taste. But they are wonderful!
the cheese helps keeps the biscuit moist and fluffy