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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Just amazing!! Will for sure be making these many times!! Thank you
I just finished baking these and they are DELICIOUS! Very savory, light and fluffy. I will definitively make them again. A plus, my 9 yr old loved them too.! I am 3 weeks into a keto lifestyle & this was the 1st recipe I tried for biscuits and this will be my go-to biscuit recipe. Thank you so much for sharing!
So glad you and your 9 year old enjoyed!
This is a very nice recipe for light biscuits.
glad you enjoyed!
Liked these biscuits very much. They had good texture and were fluffier than I expected. I used smoked cheddar and the taste was great. Will definately make these again. Thanks for sharing
love the idea of smoked cheddar!
These were so good!!
I cooked them in a mini muffin pan and could have easily doubled the recipe to fill all 24 slots.
I didn’t have any Almond Flour but I used Masa/Gram Flour (Chickpea flour) (1.25 cups) and .25 cups of Wheat Gluten for protein and texture. Also used Cream Cheese instead of Sour Cream.
I would make these again in a heartbeat! Thank you!
How much cream cheese did you use? Sounds delicious!
should be same amount as if using sour cream.
These are my FAV, everyone loves them.
Just wondering what’s the best way to store them?
In the fridge, or how long can I leave them out for?
I recommend fridge if only a few days and freezer for longer.
Hi I made the biscuits today and only got 10 out of the recipe and I followed exact ?
Hi, I’m not sure I understand your concern. You say you only got ten but as stated in the recipe box, this recipe yields 9. There’s always some leftover batter so you can stretch it to 10 but I don’t think you should be concerned that you got 10 out of the batch.
Oh!! Maybe I thought you were supposed to get 12 because it said to use a 12 muffin pan. So I did do it right then. Thanks
You have made my day! I never imagined having a fluffy biscuit while on Keto lifestyle. These are absolutely wonderful. Fluffy and delicious. I baked them for 20 minutes to get the tops a little crispy. These are so good. Thank you for this wonderful recipe.
Yay, I’m so glad you liked these!
LOVE LOVE LOVE these biscuits!! simple and turned out perfectly!!
I’m so happy you liked them!
They’re delicious. My husband love them. We used Greek yogurt. Do you have a non dairy suggestion??
I’m in heaven! Love these biscuits and I made them following the recipe to the letter. I got ten of the most scrumptious cheesy fluffy biscuits! Goes perfect with my cream of broccoli soup. Thank you from the bottom of my happy tummy. I could only eat one as they are so rich but that means I can enjoy them longer!
I’m happy you liked them!
Can these be made a day ahead ? Should I refrigerate them? Thank you.
yes and yes
Going to try these with a big pot of soup tonight, but I dont have unsalted butter. Will I be ok, if I use salted??
they might come out too salty if you use salted butter
Wow! The sour cream was a game changer!!!! Thank you for this recipe. I topped a chicken pot pie mix with these biscuits and the were fabulous. I added a pinch of xantham gum so they would hold together and rise. So delicious. This will be my go to biscuit recipe!
The sour cream really does make these extra fluffy. So glad you like the recipe!
I would just not add any salt if you are using salted butter, it should be fine. I do this all the time.
Hi. About to attempt this tonight as a trial for tomorrow… Just wondering if measurements are same for substituting cream cheese, yogurt or sour cream? Thanks
yes!
I made these tonight to go with chili. They were so easy to make and so good. Thank you for this keeper ! They taste great and they are beautiful! I ended up with twelve over filled mini muffins! I’m hoping they keep ok til tomorrow bc Hubby and I couldnt eat them all and Im looking forward to a repeat performance! PS I didnt have unsalted butter, so I omitted the salt in the recipe. Question: womder what would happen if you sweetened the batter? Im thinking…cuipcakes…this has a cake like texture.
so glad you enjoyed them! let me know if you experiment with a sweet version
The other day I felt like something a little sweeter for breakfast (which is NOT like me) but I did do a sweet version of this! I figured cheese was likely part of the binder so I used mozza (a bit bland), omitted the savoury spices, added 2 packs of Stevia, 1 cup of wild blueberries & the rind of 1 lemon. I am eating one as I speak. DELISH!
Thanks so much for this versatile & delicious recipe!
I’m glad you were able to do a sweet variation. I actually recently tested these without any cheese and it still works. So you can omit it for your sweet version too.
I Used this recipe for Thanksgiving. They were a hit! Made turkey sliders with them. Thank you so much for posting this!
Yay! I’m so glad they were a hit for Thanksgiving!
Made these today, and am so very pleased with this recipe. They are absolutely delicious, and will help me stay on the Keto wagon . . . I have been missing bread/biscuits, and now won’t! Thanks so very much for this recipe.
I’m so glad you enjoyed this recipe!
This is such a great recipe!! My boyfriend and I are obsessed with them! I added a little sprinkle of extra cheese on top. So good!
so glad you enjoyed
Made these today and they are AMAZING! Thank you for the recipe!
I should add that I used 1/2 the butter the recipe it called for and left them in a little longer, about 12 minutes so they could get a little more golden brown on top. Perfection. Thanks for sharing!
Can these be frozen?
yes!
yes!
Foolproof recipe and very yummy. Thanks for sharing!
I’m so glad you like it!
Great recipe!
thank you!
I have a new favorite biscuit recipe! I made these for Christmas morning and they turned out great. I’m guessing they will be even better when I make them correctly, lol. My husband just opened the microwave to use it, and found the bowl with the butter I melted for it!
I guess it is safe to say it worked just fine without the butter… but I will be making them again WITH the butter!
so glad these turned out well for you!
I made these this morning. They tasted good, but I’m not a big fan of cheese. I am wondering if they can be made without cheese for a plain biscuit? Thanks!
I have not attempted to make the recipe without cheese, but you can definitely try. It shouldn’t affect the biscuit texture or rise.
I did not have sour cream, so I used cottage cheese. These were amazing!!! Great recipe!
So glad you liked these!
Forgot the sour cream. Can I use milk?
biscuits will be dry with milk. Sour cream produces best results. If you need a substitute, I recommend plain greek yogurt or cream cheese.
Amazing!
So glad you liked the recipe!
They where a little dry… I used cream cheese instead of sour cream… could that be why?
The biscuits work best with sour cream. I have tried it with cream cheese but you need to make sure to soften and beat the cream cheese first. If you used a whipped cream cheese spread, that likely is what caused them to be a little dry
I usually have pretty low hopes for low carb bread recipes but this one more than delivers. The biscuits came out amazing. Thank you so much, these are a game changer! I’m going to use these with a keto sausage gravy for breakfast ?
So glad you enjoyed! I think these work great for biscuits and gravy.
These were awesome! I left out the cheese and used them for eggs benedict. The texture was perfect and the biscuits were flavorful! Plus it was super easy to whip up. A true keeper!
I’m so glad you enjoyed them so much!
The texture was great but mine came out with a slightly bitter taste. I followed all the directions. Any suggestions?
Are you by chance using baking powder that is not aluminum free? Most baking powder sold these days are aluminum free so I don’t usually specify to use aluminum free but if you are using one with aluminum, that could be the source of the slightly bitter taste since this recipe does use a full tbsp of baking powder.
Can you substitute the almond flour for coconut flour?
it would not be a direct substitute. Coconut flour is highly absorbent so you would need a lot less of it. Coconut flour will also change the flavor and texture of the biscuits.
So I just Made these! I messed Up and I think I put Extra batter in cause it only made 6 lol but they were big! Iv been craving biscuits this week and this made my whole day! It’s almost like red lobsters
Glad you enjoyed! Make sure to only add 1/4 cup batter to each muffin mold if you want it to yield 9, but there’s nothing wrong with extra large biscuits!
Made these for breakfast for dinner tonight with bacon and fried eggs! I had my choice of mozzarella or Chihuahua cheese, opted for Chihuahua. I only had a 6cup muffin pan so loaded them up. Cooked for about 20 minutes and they turned out light and fluffy and delicious! Sooo yummy with my runny eggs! Thanks! I’m bookmarking this one!
I’m so glad these turned out well for you!
How long can you store in refrigerator? Can I keep them in freezer for a while?
2-3 days in the fridge. Yes they can be stored in freezer.
These are soo good! How should they be stored?
fridge or freezer
Thank you! These are delicious. I didn’t add any garlic or onion seasoning,, I wanted them plain, and I’m so happy it tastes wonderful with tons of butter! Chili is going to be sooo much better!! and soup!!
So glad you enjoyed them!
Instead of a muffin tin, I use a muffin top pan and cover it with a sheet of parchment paper. Gives the biscuit shape and the clean up is easy.
nice!
I’m a bit of a cooking/baking novice…mines came out a bit wet in the centre. I ended up leaving them in torn 35 mins to cook in the middle but it was still moist. I used Philadelphia cream cheese instead of sour cream, and I made 12 portions as I didn’t want them to be too big. Any advice for an amateur? Thanks
Hi, did you make sure to only use 1/2 cup of cream cheese? It sounds like either you had too much cream cheese or not enough almond flour.
These biscuits turned out great! I felt like I was eating a traditional biscuit.
I used jalapeño Monterey Jack cheese in place of cheddar and 1/4 tsp onion salt I place of onion powder and salt amounts combined.
Wonderful,! Thank you!
so glad you enjoyed!
So glad you liked them!
These are great! Second time I made them I wanted to try a sweet version. I used mozzarella instead of cheddar and left the spices out. I split the batter in half and seasoned half as savory. To the other half I added about half teaspoon vanilla and two tbls lakanto sweetener. SO GOOD and very much like a vanilla cupcake. I’m definitely making these for a birthday party soon 🙂
How interesting! I will have to experiment with the sweet version!
Great recipe! I added 1/4c jarred diced jalapenos and made 11 smaller biscuits (afraid of overfilling).
They came out so moist and fluffy. I will definitely be making these again. Thank you for sharing!
Love the idea of adding jalapenos!
Just made this, absolutely delicious, made them sweet – used 3 tblsp of truvia instead of savoury ingredients & pinch of salt. Love, love them. Thank you!
what a great idea!
These are FANTASTIC – I make them all the time. My non kept friends and partner love them as well. Absolute winner!!! I like to add some green onion – nice bit of colour and flavour.
Love the idea of adding green onions. So glad you are enjoying the recipe!
Omg….the best
I’m so glad you liked them!
Oh. My. Goodness! These are so dang good. I can’t believe how buttery, light and cheesey these turned out! I will be making them again. Many times. Thank you so much for this recipe!
So glad you enjoy this recipe!
This turned out great. Thank you
So happy to hear that!
This is by far the absolute best low carb biscuit recipe! Made these to go with low carb sausage gravy and I actually feel southern again! Woot! Thank you!
So glad you like the recipe so much!
Wow. This was one of those days where I just knew I would end up “cheating” because wanted some kind of bread or biscuit so much—found this recipe—it’s unreal! Went a little shy on the salt and added a few shakes of Parmesan and some dried chives. So tasty and flavorful and just the texture you’d expect from drop biscuits. Saved my diet today! Also looking forward to making when have diabetic friends for dinner who can’t eat carb heavy. Thank you!
I’m glad you found the recipe just in time!
They look So good! want to make these! But I’m allergic to almond flour can I use hazelnut flour instead? Or do you know of any other flour I can try to substitute for this recipe?
I have not tried with hazelnut flour but I think it may work
Made these today. Total of 11. Trial run for Saturday dinner party, gourmet club with an Irish theme. So, full carb soda bread and for us low Carbers these marvelous biscuits. Followed directions but added some dry dill. Topped the muffins with an egg cream wash and sprinkled flaky salt and fresh ground pepper. On the menu! Thank you!
Made these today. Total of 11. Trial run for Saturday dinner party, gourmet club with an Irish theme. So, full carb soda bread and for us low Carbers these marvelous biscuits. Followed directions but added some dry dill. Topped the muffins with an egg cream wash and sprinkled flaky salt and fresh ground pepper. On the menu! Thank you!
I’m glad they turned out well for you! What a great idea for a dinner party.
Thwse were delicious! It is hard to find a low carb item that my family enjoys as well! I will definitely be making these again!!
I’m so glad you enjoyed!
Oh my goodness …these were delicious!!!
So glad you enjoyed them!!
OMG these were the best, we loved them! I made 8, and they were large, filling and so delicious. Served with pumpkin and sausage soup. The leftovers we had for breakfast. Heated up wonderfully. Thanks so much for this recipe! May I ask, have you converted this recipe (or can you) for a sweet cupcake? This is truly the best savory, almond flour and low carb muffin I’ve had. I would love to know if you have a similar recipe for sweet? Thank you again!
I’m so happy you liked them! No sweet version yet, though I do plan on experimenting with that soon!
Can I use flaxseed meal instead of almond flour?
I have not tried with flaxseed meal
These were so good, I added rosemary and fresh garlic to the mix, they were wonderful. Soft. Light. Delicious.
So glad you enjoyed!
LOVE! I’m going to adapt this as a base for a pizza. I prushed them with garlic butter and added both cheddar cheese and shredded parmesan to the mix! Yum!
sounds good!
These were great! The second time I made them, I substituted 1/2 cup of the almond flour for oat fiber and no one could even tell they were low carb! The texture was so light and fluffy with the substitution! I used a mini cupcake pan and it made 21 biscuits. Baked for 9 minutes and they were perfect!
Thanks for sharing! I will need to try it with oat fiber next time
Yasssss!!! Just made this for dinner with a pot roast and green beans. No one really noticed a big change. The kids and hubby ate more than one. Thanks so much.
That’s amazing to hear!
Made these last minute to go with our “breakfast” for dinner. Omitted the garlic and onion since I was making sausage gravy and they were amazing!! Can’t wait to add in different spices and enjoy these soft fluffy biscuits again.
So glad you enjoyed these! Love serving these with sausage gravy
Would you omit the cheese to serve with gravy? Or do you think the cheese would be good with sausage gravy on top? Thank you! Can’t wait to try.
Our family likes the gravy on these biscuits with cheese. We use a white cheddar. Yummy!
that sounds so good!
I just made these. I substituted Mexican blend cheese. These biscuits are so delicious. I think I may make more to freeze.
So glad you like them!
These taste really good, and were easy to make.
I’m happy you like them!
Can I use mozzarella cheese instead of the cheddar, I’d like to make them tonight, they look very yummy
yes
Could I use full fat mayo instead of sour cream? I just bought some beautiful strawberries and want to make shortcakes using this biscuit recipe. Thanks!
I have not tested with mayonnaise.
These are very good!
I’m glad you enjoyed!
These were the best. I can’t believe my husband ate them he is so picky .Thank you for the recipe.Im going to try a sweet version of them I’ll let you know how they come out..
So happy you like them! Yes tell me how your sweet version turns out!
This biscuit recipe is a family favorite! We like them with sausage gravy on top. A couple things I did that made them especially “fluffy” were to sift the dry ingredients and beat the eggs until very airy and beat some more after the sour cream and butter are added. Get that wet mixture nice and airy! Then gently fold the dry, wet and cheese together just until mixed. I also bake in a toaster oven at 350 degrees so they don’t overbrown before being cooked all the way through. Fantastic Keto taste!!
thanks for sharing your method for making them!
Just tried a sweet batch and they, just like the savory version, are a game changer! Subs: unsweetened whole milk greek yogurt, 1 tsp cinnamon, 1/4 c monk fruit sweetener. The whole kitchen smells amazing!
I’m glad the sweet ones worked for you!
Hi. Can I freeze these?
yes
We are wanting to do these for breakfast sandwiches. Would I just need to omit the seasonings?
yes
This looks so good. Can you use Parmesan instead of cheddar?
I have not tried with Parmesan. I think it should be fine. It may be a bit salty though.
Not sure where I went wrong.
Used coconut flour because I didn’t have almond flour and used a heavy 1/2 tsp of garlic powder because I had no onion. Other than that, everything was according to recipe.
Dough was not sticky but VERY crumbly. The only way to get it combined was using my hands. Did not stick when spooned into muffin cups. Also, recipe completely filled 12 cups.
Either I measured the flour incorrectly, which upon review I did not, or it needs more sour cream.
I was really looking forward to these and want to try them again, but needs some counsel on measurements – or some experimentation of my own.
Coconut flour and almond flour are not interchangeable which is why your batter didn’t work. Coconut flour is highly absorbent. If this recipe is made with coconut flour, it would only need a few tablespoons of coconut flour and you would also need to adjust the amount of liquid as well. This is why your batter came out so dry and crumbly. As a general rule, when trying to sub with coconut flour: 1/4 cup of coconut flour + 1 extra egg to replace 1 cup of almond flour. However, I have not tested the recipe with coconut flour so I can’t vouch that that ratio will work for this recipe. Using coconut flour will also change the texture and taste of the biscuits. It can be done, but I prefer how the almond flour batter tastes.
Hi,
These look great!
I have a couple questions:
Is recipe temperature for a standard or convection oven?
What altitude was this recipe created for?
I live a little under 6000 feet above sea level, & I need to figure out the appropriate adjustments for the recipe and temperature to bake.
I can’t wait to try these!
Thank you!
recipe is using standard oven and sea level.
Absolutely lives up to the expectations of a delicious biscuit! I have already shared the recipe half a dozen times! Thanks so much!
So happy you enjoyed and shared!
I’m shocked how well these biscuits turned out! Kudos to you for bring this reliable and delicious recipe to the masses. I just know I’ll be baking endless varieties of this recipe!
So glad you like the recipe!
My first keto biscuit and probably my last…no need to try and improve on perfection. Can’t stop eating them. I’ve tried some keto breads and have been disappointed but these are light and fluffy. I’m going to make a big batch and freeze them.
Thanks1
So happy you like these so much!
Can they be cooked via microwave instead of baked in an oven? If yes, any idea of what power & time?
Sorry I’m not sure
I LOVE this recipe and use it often. I’ve made it as focaccia bread as well. I wonder if it would work to double the recipe and bake in a loaf pan and make as a sliceable bread?
I have doubled the recipe and baked in pan before. I haven’t used it as sliceable bread though so not sure how it’ll hold up. When I bake in a pan, I cut into squares for biscuit squares.
The focaccia sounds really interesting. How do you adapt this recipe?
I made this recipe exactly as written. So good. However, it was more like a muffin than a biscuit. Didn’t matter because I liked the taste, size, and everything. As soon as I sat down to eat I thought to put a small amount of butter on it. Better, better, better :). I found your website through google. Will try more of your recipes. The avocado soup is next.
Hi there. It is stated in the post that these are like drop biscuits (which are more like muffins) rather than flaky biscuits. But I am glad you enjoyed!
These are yummy. I didn’t have enough cream cheese to make this so I mixed in enough whipping cream to make it. Turned out fabulous and I will certainly make these again.
So glad you liked them!
I’ve made these biscuits a few times now and they come out great. This morning I eliminated the cheese, garlic and onion powder. I made the batter thinner with water, added vanilla extract and made pancakes. Worked out great. Thank you!
what a great idea! thanks for sharing
Thanks for all the ideas from other bloggers. Low carb cheese biscuits. Mine also had an after taste, bitter. How can I tell if there is aluminum in my baking powder and how do I cut down on the amount so it won’t be so bitter
You really don’t want to cut down on the amount of baking powder because then the biscuits won’t rise properly. Look for baking powder that is labeled aluminum free baking powder.
These were awesome! I couldn’t believe thwy were low carb and my husband and toddler gobbled them up. I used TJ’s onion salt to season, instead of the individual seasonings. I’m planning on making them again today using mozzarella for a more neutral flavor. This recipe is a game changer.
So happy you and your family enjoyed!
OMG these were amazing! I made a double batch as side for thanksgiving for my sisters house, thinking not everyone will eat and i can take back left overs home and enjoy…i brought home 4! EVERYONE ate it !!! THANK YOU!
That’s so great to hear! Thank you for sharing!
Good recipe. Since I don’t follow directions well I made 12 to fill the pan. I’ll make then again with 9 to see the difference. But they were delicious and fluffy. I used the Dubliner cheese from because that is what is on hand for the moment. I think a nice sharp cheddar would give a more robust flavor.
But overall great recipe and a good base recipe to add herbs or different cheeses to compliment the meal. As I’m relearning baking and following a strict keto lifestyle this is one recipe that will become a staple!
I’m glad you enjoyed!
WOW!!!! I was known for my biscuits (wheat) and mourned when I went Keto!! I’ve tried a few Keto bread recipes, so-so but better than nothing ??. AND they take so looooong to make!! Your recipe is FANTASTIC!! Was making husband eggs and sausage. Googled Keto biscuits and your recipe popped up. These were so easy and cooked beautifully! I mistakenly used 6 cup muffin tin. I read recipe completely after I put them in the oven! OOPS! Just left them in for longer time and they were perfect!!! Thank you so much!!! I’ve discovered I LOVE almond flour and don’t miss regular flour. Your recipe is so versatile and it’s definitely going to be my go to biscuit recipe!! ??????
I’m so happy you enjoyed this recipe so much!
excellent recipe. I will make again but cut down on the onion and garlic powder.
I’m glad you enjoyed!
These were amazing. I had them as a side for dinner. Put the rest in the fridge and heated them in the morning to make mini breakfast sandwiches, which I’ve sooooooo missed. These are very similar in taste and texture to a regular biscuit that u might find served along seafood at a certain restaurant … complete it by brushing melted garlic butter over the top
I’m so glad you enjoyed!
Hi there just recently discovered your site LOVE LOVE LOVE it thank you, wanted to try this with blueberries, would it work and what are your suggestions thank you Diana from Toronto
I have not tried blueberries with this but I have a sweet version that I think would work better with blueberries: https://kirbiecravings.com/low-carb-sweet-butter-biscuits/
I’ve just made these last night and they were easy to make and delicious! My husband has enjoyed them too and he is not actually following a grain-free or low-carb diet. I will be making these often. Thank you!
I’m so glad you and your husband enjoyed!
I made a “test” run of these last night with dinner. These were so good I had to stop back and leave a review! A decent bread substitute is like the holy grail of keto. The texture reminded me more of a good muffin than an old school biscuit. But it was a good texture! Flavor is excellent! I look forward to experimenting with some different flavor combos. Finally… these are so fast and easy to make. Thank you for sharing this!
I’m really glad you enjoyed! Thanks for stopping back to leave a review!
Great recipes thank you for sharing I made them and they were so good will make again for sure
I’m glad you enjoyed!
My favorite biscuit recipe yet! I put them in donut molds and make bagels and I add everything bagel topping to the tops. YUM!
I’m so glad you like the recipe!
Loved these! I added some chopped jarred jalapenos. I also put a little shredded cheese and small jalapeno garnish on top. Very light, fluffy and moist.
Sounds good! Glad you enjoyed!
Recently started keto and was looking for a keto bread started keto and was looking for a keto bread or biscuit recipe. I made these tonight-they’re awesome! Looking forward to experimenting with this to perhaps make a blueberry biscuit/muffin-thanks!
Have fun experimenting!
Made these tonight and they were great. Have you ever used this recipe for a pizza crust? Im thinking of putting in a pizza pan and baking
I have not tried this as a pizza crust.
I used this recipe for a keto shepherd’s pie, and it was so good. I used a combo of yogurt and cream cheese (since that’s all I had) and I omitted the cheese since the shepherd’s pie already had some) and it was spot on! I didn’t realize the biscuit mix would rise so much so it dripped down the side a bit, but a cookie sheet underneath fixed that problem. Thanks for sharing!
I’m glad it worked out for you!
Ohhhhh my gosh. AMAZING! Better than any other keto “biscuit” I’ve tried, and a lot less calorie for one as well. Good thing, because I can’t stop eating them.
I added a little bit of cayenne, two different cheeses, some rosemary from my garden, and when I greased the muffin tin, I put the pan in the 450 degree oven to let it get hot (like my mom taught me to do with cornbread in an iron skillet). I then poured the batter (it sizzles when you do this, so you know the pan is hot enough) and these turned out nice and crispy on the outside, tender and DELISH on the inside. Thank you so much for this recipe.
I’m glad you enjoyed the recipe so much!