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.
You might like my Microwave Keto English Muffin recipe, too.
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.
NEVER MISS A POST!
Receive my newest posts in your inbox by subscribing via Email
Omgggg these are delicious. I’ll be meal prepping these every week for breakfast. Throw some round sausage patties in and BAM, best keto breakfast!
I’m so glad you are enjoying them!
Wonderful Recipe! I used Low Sodium Mozzarella Cheese instead of Cheddar. Came out great. So far your recipes have been right on target. Thank you!
I’m so glad you liked them!
Finally!
I have been trying out some keto recipes to see if this is something I could handle. Most are so cheese forward and I haven’t liked much of what I have made.
These biscuits are awesome! Tender, nice flavour, good texture.
Thank you for this recipe!
I’m so glad you liked them!
Great taste. Might add bacon for next batch
Let us know how it worked!
This recipe is delicious. Truly. I make these in popover pans. Since trying them, have made them probably 8-10 times – always fantastic!
So glad you love the recipe!
I’ve been making them for 3 months, perfect for my husband who just started keto and we like them too.
I use a frying pan by rolling balls of dough in more almond flour and not flattening them very much when they go in the well oiled frying pan (olive oil) Usually I use greek yogurt and at least twice at much shredded mozzarella cheese.
thank you for sharing!
Perfect!Thank you so much!l am a.beginner on keto and me and my daughter loved this keto biscuits
That’s great! We’re happy you both enjoyed the biscuits!
Light, fluffy, and delicious! I like this recipe in that it uses few ingredients and extra items like xanthan gum or psyllium husk fiber, etc. Sometimes, those items taste very dense and make my tummy feel heavy. I was going to post a pic, but I don’t see where I can do this?
Glad you enjoyed them! Unfortunately, you can’t upload photos in a comment, but you can share them on social media and tag us so we can see them!
These were sooo dang on good!! OHMYWORD!! Thank you for sharing this recipe! I will definitely make again:)
So glad to hear that!
These are the absolute best biscuits!!!!!! I’ve made them more than once! Hard to believe they are healthy.
We are so glad that you love them!
I made these for us and was amazed! The taste and texture is absolutely perfect…I barely eat real bread, and this satisfied the craving 100%. Thank you for this recipe! I LOVE IT!
So glad you loved the recipe!
WOW! I started eating Keto a month ago and I’m doing really well so far. Down 11.5 pounds in a month and feeling great! BUT, I miss bread! The stuff you can buy in the stores is filled with too many things I can’t pronounce and is super expensive. When I came across this recipe, I had to try it out for breakfast this morning. AMAZING!
The only change I made to your recipe was to use shredded mozzarella cheese instead of cheddar. The result was more of a cornbread texture, but the taste is just incredible. I have to admit…I ate two of them. One while it was hot with melted butter (I couldn’t resist) and one cooled and plain. My mind is filled with ideas for additions for future batches. Thank you so much for sharing. I have bread again! LOL
That’s so great – so happy you loved the recipe!
Too eggy. Not a fan. And wasn’t a fan of garlic onion powder. Might be just me but I didn’t like them.
Sorry to hear that!