Kirbie's Cravings

Low Carb Keto Biscuits

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.
Overhead photo of biscuits in serving dish
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

Close-up photo of biscuit cut in half
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

Keto biscuits in muffin pan
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.


keto biscuits

Low Carb Keto Biscuits

Servings: 9 biscuits
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Appetizer
Cuisine: American
These tender, soft drop biscuits are ready in less than 30 minutes. You won't miss the flour at all! These biscuits are gluten free, keto and low carb.
4.93 from 140 votes

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

Serving: 1biscuit, Calories: 216kcal, Carbohydrates: 5g, Protein: 7g, Fat: 19g, Saturated Fat: 6g, Sodium: 129mg, Potassium: 172mg, Fiber: 2g, Sugar: 1g, NET CARBS: 3g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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472 comments on “Low Carb Keto Biscuits”

  1. Loved this recipe! I replaced the cheddar cheese for shredded mozzarella and it was delicious (:

  2. I am allergic to almonds – what is an acceptable substitute. for almond flour? Thanks!

  3. Can buttermilk be substituted for sour cream?

    • We haven’t tried buttermilk, but it’s runnier than sour cream so it will change the batter. Without trying it we can’t say if it will work.

  4. I was not really expecting much, as I have tried low carb baked things before, and disappointed. These were really good.

  5. Mine tasted good but stuck to the wrapper I’m not sure why and they kinda fell apart. What can I do differently? So They don’t stick?

    • The muffins should bake fine without paper liners – we don’t use them, just grease the muffin pan, so we recommend not using them. If the biscuits were crumbly it sounds like maybe too much flour was added making the dough dry. Hope that helps!

  6. These biscuits are amazing!  So fluffy and flavorful. Had leftover biscuit this morning and still soft. So glad I found your receipt. 

  7. These biscuits are amazing!

  8. These are amazing in both taste and texture. I make them once and week, refrigerate, reheat in the microwave and they are fantastic! Thank you for a true winner!

  9. Literally the best keto biscuit I have ever had and lice that it’s so versatile.

  10. This recipe is a keeper. It has a more tender crumb than any other keto biscuit I’ve tried. (Usually, the texture of any other recipes I’ve tried are very grainy, texture similar to cornbread.) Love the sour cream and cheddar cheese in these biscuits.

  11. I really enjoyed these biscuits! I did add 1tsp xanthum gum. This is a fantastic recipe to have with soup, or toasted for breakfast:) 

  12. I made this tonight in a giant muffin pan I quadruple the recipe and cook them 10 extra minutes longer they turned out to be a large biscuit bun.I used the bun to make  sandwich, I loaded it up with turkey, melted cheese, pickles lettuce and tomato and its Absolutely perfect and so delicious!  I wish I could upload a  photo so you could see how god it looks. Thank you for a REAL recipe! 
    I will continue to make this recipe till the day I die! That’s how good this biscuits are to me!
    Thank you so much! 

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