Kirbie's Cravings

Low Carb Keto Biscuits

These 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 keto biscuit recipe with you today. I’ve been testing them all week and trying my hardest not to gobble them all up.

Ingredients

  • Superfine almond flour
  • Salt
  • Baking powder
  • Garlic powder
  • Onion powder
  • Large eggs
  • Sour cream
  • Melted unsalted butter
  • Shredded cheddar cheese

Close-up photo of biscuit cut in half

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 tried a few 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, and parsley are all great options) to the batter or swapping the cheddar cheese for a different cheese.

Keto biscuits in muffin pan

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.

Storage

Once the biscuits are cooled to room temperature, you can store them in an airtight container at room temperature or in the refrigerator.

More Delicious Biscuits

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.
4.92 from 170 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, Fiber: 2g, Sugar: 1g, NET CARBS: 3

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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Recipe Rating




567 comments on “Low Carb Keto Biscuits”

  1. I wasn’t paying attention and I added 1 cup of sour cream… I didn’t want to waste all the other ingredients…so I decided to double up… I was already worried about them not turning out….  in the oven now… cross your fingers for me…I’ve been craving biscuits since being diagnosed with celiac 

  2. Excellent biscuits!
    They freeze very well.

  3. Biscuits 1st of my new recipe to do.2024

  4. I just made these and they are sooo much better than the other keto biscuits I’ve tried. No grainy taste.  Awesome recipe.  Will be making them again!

  5. Hi, love your recipe. Have you ever tried this recipe with part lupin flour or all lupin flour (it is expensive) and if you did, did they turn out?

  6. I was just reading this “flourless” biscuit recipe, and the very 1st ingredient is almond flour.

  7. Awesome recipes!

  8. Cheddar cheese is listed as an ingredient, but does not appear in the instructions. Also, Step 4 of the recipe stays that the batter is sticky so you will have to use a spatula to get it out of the measuring cup, but in the notes it says that the batter is very liquid!

    • The cheese is added in step 4, the same step you are referencing. The batter is sticky and liquid. I discuss the batter being sticky because you won’t be able to just pour it out. You’ll need a spatula to help scrape down the sides otherwise you won’t have enough batter. The reference to liquidy in the notes is to explain why these have to be baked in a mold and not free-form because the batter is too thin/liquid to be baked without a mold.

  9. I make these on a regular basis they are the bomb!! Taste exactly like a biscuit without all the carbs. Thank you for sharing!! 

  10. It’s OK. Kind of gritty tasting which i wasn’t expecting. 

  11. I’ve made these on 4 different occasions. They are fantastic everytime, followed the recipe exactly. Thanks for sharing your recipe.

  12. Thanks Kirbie.
    The recipe is user-friendly and easy to follow.
    Can Almond flour be substituted, with wheat flour?

  13. can’t wait tell I try the keto biscuits

  14. Miss Kirby, 

    Thanks ? so much for the Keto recipe for the biscuits!!!!  I had been searching for a recipe to replace my drop biscuits recipes I created and have been using for years.  With diabetes 2, I’ve had to alter my diet and it’s not always easy to find recipes that benefit my health.  God bless you and your amazing gift of cooking and baking healthy foods!!!   I look forward to the next recipes…….

  15. Wow! This is fantastic, I’m going to bake it tomorrow I love it, thank you for sharing.

  16. Sounds so delicious! Could this be made with regular flour?

  17. I was wondering if they would work dropping in my chicken and dumplings. Would the batter firm up into a dumpling consistency?

    • Do you mean cooking the biscuit dough in the chicken and dumplings? We haven’t tried that and not sure if it will work.

  18. Wow ?

  19. I will like to that food ?

  20. These keto biscuits are wonderful. My son and I love them. I have made them over a 20 times.  It is so easy.  With my oven I cook at 425 degrees and the time is the same.  The last time I made these I added 2 serano peppers chopped up and added just a little kick.  I also add a little more cheese.  I think Next time I will add some chopped cooked bacon.  Thank you so much! 

    • We’re so glad you’re enjoying the recipe – thanks for sharing your tips and variations!

  21. I made these tonight and they are amazing! I brushed them with herbed butter as soon as they came outta the oven! Super quick and easy! My new favorite!

  22. I love these biscuits! Have been making them for awhile now and my whole family loves them. I always freeze some and they hold up really well in the freezer. Thanks so much!!

  23. OMG these were the best. I made them for breakfast so I omitted the garlic and onion. They were perfect. Will be making these again in the very near future..

  24. Excellent biscuits.  But I should have used unsalted butter.
    Thanks

  25. These look wonderful ? ? I love ? ? ? these kind of biscuits ? ? ?

  26. Hello! I’ve made these biscuits before and they’ve become my go to for biscuits. I was wondering how to adapt to make jumbo muffins! Want to make breakfast biscuits (biscuit, egg round, sausage patty), for the husband but wanted to make them jumbo for a better foundation. Any thought?

    • We’ve made Keto Breakfast Sandwiches with this recipe – they’re not jumbo-sized but they work really well. As far as making these jumbo-sized, you would probably need a muffin pan with bigger molds and adjust the baking time. You would also get fewer biscuits.

  27. This was delish! I used greek yogurt instead of sour cream and added freeze dried chives. Perfect with my scrambled eggs this morning!

    • That’s great! Thanks for sharing your adjustments – we’re glad it worked for you.

  28. Biscuits were the bomb.???

  29. I absolutely love these. I used room temperature cream cheese instead of sour cream. I didn’t have any sour cream. I added rosemary and cheese. I also used salted butter so I decreased the amount of salt . These will be my go to biscuit moving forward.

  30. Best keto biscuit recipe ever!

  31. I use these every time I make breakfast, want garlic biscuits with pasta and they are very versatile. I have used half the sour cream and the other half sugar free maple syrup and added bacon (left all the other seasonings out) and had them as breakfast sandwiches. My favorite Keto biscuit yet. I quit trying other recipes. Thank you for the great recipe. Tonight I am going to try and make them into hamburger buns.

  32. These are very tasty

  33. OMG! I just made these and ate one shortly after they came out of the oven (still warm). Absolutely amazing!

  34. I use this as my go to keto biscuit mix, I just omit the herbs and cheese.

  35. Can I use coconut flour instead? I’m allergic to almonds. 

  36. I have made these multiple times and they’re a staple in our weekly menu. I have been storing them in the fridge because of the cheese, but have been wondering what is the best way to store these muffins?

  37. I absolutely love this recipe! It’s so delicious and my whole family loves them!

    Quick question: Can I make the batter up a day or two ahead of baking?

    • We haven’t tried making the batter ahead and the only concern is that the baking powder may lose its effectiveness. But, let us know if you try it and how it goes!

  38. Delicious! So quick and easy. I forgot to add the cheese before filling the muffin pan, so I sprinkled it on top of each biscuit before baking. It was fine. Thanks! Keep it up.

  39. Hi Kirby. This was my first try with a Keto recipe and I think I may have a winner here. I omitted the onion and garlic powders and the cheese as I wanted to present a breakfast biscuit. They turned out delicious; though a different taste for me but very good, since my first try with Keto. The dough did seem a bit grainy so I am wondering if I tried a 1/4 cup flour or do I just need to get used to the grainy texture.

    A big thumbs up on this one…thank you for making me a healthier person

  40. Amazing treats ,love them all would love as many recipes as possible. To give them all a go!!!Sooooo yummy!!!?

  41. I replaced the almond flour with coconut flour and they came out great! Thank you!

  42. Could I use salted butter instead of unsalted? 

  43. I was surprisingly impressed! I chose to use shredded parmesan instead of cheddar…Oh, yum! This recipe is a keeper.

  44. Easy recipe and easy to follow. Turned out delicious! I will probably halve them recipe next time because it’s just me, and they are too tempting.

  45. I made these tonight to go with a low carb chicken stew that I made (cuz well, stew! Always needs a little something on the side. Lol ) These were perfect! I could not believe how quick and easy these were to make. Oh and they were light and FLUFFY!!!! My family was wowed over by them too! Deeelish!!!! Thank you sooo much for this recipe!!!!

  46. Made these with some keto chili today and they were soooo good, I was amazed. Took so much will power to not eat them all in one sitting. Thanks for the recipe:)

  47. Can I substitute the almond flour with cake flour

    • We haven’t tried that – cake flour isn’t a one-one sub for almond flour, so without trying it we can’t say what the amount is you would need.

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

  49. Really good biscuits. They are a must try.

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

  51. 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.

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

  53. 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!

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

  55. These biscuits are amazing!

  56. 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!

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

  58. 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.

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

  60. 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! 

  61. This is a great recipe

    I added 62gr (all I had left pizza night the night before) of the dry galbani mozzarella iso of the 1/2 cup of cheddar and it came out fluffy and amazing. I cut it in half and make a smoked salmon sandwich with pickled onion and fresh rucola. Even my non keto hubby loves these. I store half of the biscuits in the fridge and half in the freezer for later use.

  62. 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!

  63. First try, they were good, I used cream cheese, Rosemary, green onion, parsley less than 1 tsp all together, butter and olive oil, tsp onion and garlic powder together (may increase that next time) I used frozen shredded sharp cheese next time I will thaw it out, it could be responsible for the biscuits being just a tad dry. Thank you for all the work you do to create these recipes I really, really appreciate your work. It is nice to make a few personal choices within the guidelines of a good foundation recipe. I will recommend this to my friends.

  64. Yum

  65. I’ve been sending them to my former counselor who needs recipes like these I have Everything save sour cream and I bought rice flour will that work

  66. These were delicious. I substituted plain whole milk plain Greek yogurt for the sour cream and  Chihuahua for cheddar cheese, and added fresh rosemary. They were moist and flavorful, better than the other recipes I’ve tried.  2 of 3 kids approved.

  67. Wow! These were amazing! I used a food processor to make the dough and it was super quick! I did not have any onion powder and would not know that is was even missing. 

  68. 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!

  69. 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!

  70. Great taste. Might add bacon for next batch

  71. This recipe is delicious. Truly. I make these in popover pans. Since trying them, have made them probably 8-10 times – always fantastic!

  72. 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.

  73. Perfect!Thank you so much!l am a.beginner on keto and me and my daughter loved this keto biscuits

  74. 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!

  75. These were sooo dang on good!! OHMYWORD!! Thank you for sharing this recipe! I will definitely make again:) 

  76. These are the absolute best biscuits!!!!!!  I’ve made them more than once!  Hard to believe they are healthy. 

  77. 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!

  78. 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

  79. Too eggy. Not a fan. And wasn’t a fan of garlic onion powder. Might be just me but I didn’t like them.

  80. I never write reviews but omg these are amazing! It gives me hope that my low carb diet is no longer going to be all sadness and pining for bread lol. Thank you so very much! ?

  81. So amazing!! So good warm with butter! I can’t stop making these:)

  82. New to keto but do you have to put the cheese in them or can i omit that?

    • We haven’t tried these without the cheese. The cheese adds moisture and also flavor to these biscuits, they might be dry and bland without it.

  83. Best keto bread recipe we’ve tried!!! Delicious and satisfying

  84. Very good. Will make again. Thanks! 

  85. Great recipe, thank you !! any suggestions on how to make them sweet rather than savory ? the texture is great and would like to explore making them sweet

  86. I have made these three times now, one by the book and twice with a few changes to cheese and herbs…..YUMMY!!!!! They hit the spot. I have changed the cheese to Gouda and swiss and that is so good too. The recipe is versatile and family-friendly!!

  87. AMAZING!!! Can’t believe how good these are!!! We went with cream cheese because that’s what we had on hand. THANK YOU!!!

  88. Will surely try these biscuits. The comments are making my mouth watering. Thanks for sharing

  89. Best biscuits I’ve ever had. Ever. Tastes so great I’m about to share with my social media network. I feel free to eat biscuits again (within limits of course) after discovering this recipe.

  90. Hi! I would like to make these ~ they look delicious ~ but have 1 question. I’m unable to get almond flour so I’m wondering if the recipe would still work with all purpose flour? (We are having stormy weather & I have all the other ingredients so I would like to try them today, if possible.) Thank you so much!! ?

  91. Great recipe!

  92. My favorite Keto Biscuit! Have made many times now! Thanks for the recipe!

  93. These are delicious! I’ve been eating low carb – again – since January 4 and this is the first low-carb biscuit I’ve made that tastes good. Thanks so much!

  94. Finally got my hubby on keto. The only problem is he loves to eat bread with his meals. These biscuits solve the problem! He loves them and so do I. Thank you for sharing this great recipe.

  95. these biscuit are so good, so flavourful. they are a hit at home. Thank you so much for this recipe 

  96. Oh sweet molasses these were soooo delicious and easy to make. Modified temp and time slightly for using pampered chef brownie pan. The family loved these biscuits.

  97. Could I possibly change this to a sweet cinnamon biscuit?

  98. Hi Kirbie!

    Thanks so much for this recipe! It’s the first keto biscuit recipe that has risen well for me. So tasty! Followed the recipe exactly and they turned out great – just like your photos!

  99. I just made these.  They came out great I used Greek yogurt in sub for sour cream.  Would use a little less garlic.   But were great I’m on keto diet.   Thanks.

  100. Hi, there! This recipe looks incredible! I can’t wait to try it. Will I be able to bake, cool then freeze these for later use?

  101. I tried it tonight and it took me longer to prep than cook…lol… (I’m a really slow prepper!- all the time) but, it was worth it,, these biscuits came out great.

  102. I made these but didn’t have enough sour cream so substituted 1/3 ranch dressing and 1/3 cream cheese. It was amazing! Highly suggest making this substitution! Best biscuits ever! 

  103. Great recipe! They are fluffy and crispy on the outside, yet moist on the inside. I made a slight modification because I can’t eat sour cream. I used 2% Fage plain yogurt. I made them in a mini pan to cut the carbs in half ?.

  104. These were great!! only suggestion is less onion and garlic powder for me! Otherwise very yummy 

  105. The 450degree oven temp must be a typo? They burn in my oven at that temp. I’ve been cooking them at375. They are delicious!

    • It’s not a typo. Perhaps your oven runs hotter than normal or maybe your biscuits too close to the top or bottom of the oven? Middle row in the oven works best.

  106. I made these and used buttermilk, also put cooked bacon in them. I left the garlic and onion powder out. I love them

  107. Can you use heavy cream in place of sour cream

  108. Definitely a 5 star recipe. I have used it as pizza dough, by smoothing the dough out cooking first. then spreading pasta sauce, mozzarella, parmesan and pepperoni. It’s the best pizza ever. Just tried fish pie. That was good too.
    What is the best way to store leftover biscuits, if not freezing. Thanks.

  109. My husband was searching the web this morning and found your website. I’m looking forward to making this recipe.

    Just wanted to let everyone know that Paper Chef makes a parchment baking cup that will not stick. I have been using them for years. Why don’t you check with Amazon about putting them on your affiliate link?

    • I like using those baking cups too! But I don’t usually use them when making these because the muffins pop out pretty easily if your spray the pan.

  110. Excellent Biscuit recipe. mine look just like the pics. i threw in a little extra cheese because i’d grated a little more than needed. Still perfect. I also divided up the batter into all 12 muffin cups and they are a nice size still and have only 2 net g each.

  111. My husband is allergic to cheese.. has anyone substituted cheese for something else? I am going to make them now with some chopped onions.. but I am concerned about the binding of the cheese.. sigh … everyone should be able to enjoy cheese! 

  112. I doubled the recipe and its really crispy on outside and melt in your mouth inside,flavor is what you put in it.

  113. Just came across this agave it a try. Perfect per recipe and then got creative with adding jalapeños. Definitely a keeper go to recipe.

  114. Absolutely delicious !!!!

  115. These are super delicious! I did a trial run last night and now I am going to make them for Thanksgiving. It will be a great addition to our low carb meal. Thank you for the recipe!

  116. Loved these, definitely a keeper! I omitted the onion and garlic and I made a few plain so my daughter could have with jam or honey, popped a few frozen blueberries into a few for a scone-like taste (which I had with low carb maple syrup) and then added the old cheddar. I want to try to make ham and cheese with fresh garlic and onion next time. So versatile! Thanks.

  117. I followed this recipe EXACTLY and measured everything and I got 6, 1/4 cup biscuits not 12 and I measured everything even using a 1/4 cup measure to put the batter in the tins. No way this recipe makes 12 biscuits.

  118. I’ve tried several biscuit recipes over the past couple years and this is by far the best that I’ve found.The rating that you see from all those who have posted a rating / review is well deserved. I made 1 batch exactly as is and a second batch with fresh thyme and Everything bagel seasoning. They were delicious with chicken soup!

  119. Delicious…..and I even left out baking powder by accident. So many keto recipes are just awful. Guess I am picky? But there are outstanding. Thank you so much, Kirbie!!

  120. These are absolutely delicious they are the closest thing i have had to flour biscuits. Thank you for sharing. This will definitely be my new obsession

  121. Wonderful light great tasting biscuits!

  122. I’ve made probably 6 batches of these in the past week or so. I found them right before Halloween. They are just amazing. Non keto family loved them too. This is our to go breakfast now. I’ve also made them with both sour cream and yoghurt, both work just fine. Thank you thank you thank you for this incredible recipe!

  123. I will never go back to regular biscuits!!
    These are FAB! I added 1/8 cup of flour just to give it a familiar taste and feel. I also added some cayenne pepper.

    They were LIGHT, DELICIOUS and the texture was WONDERFUL!

  124. Great recipe! Added 1T fresh chopped jalepino and sprinkled Everything Bagel seasoning. Great bisquits!

  125. Keto bread-replacement recipes are challenging, but this one is a winner.  My mom isn’t even  low-carb, but she requests these all the time.    As others noted, I also add rosemary and change up the cheese.  It’s a fantastic recipe every time.

  126. I want to make your keto biscuits.
    May I suggest you consider adding an option for metric measurements for people outside USA.

    • hi there are a lot of websites that provide conversions so hopefully you can use one of them to help you make the biscuits. I do want to try to provide metric measurements at some point but right now I simply don’t have the time to add that option.

  127. These were very good and easy to make.  I think I could use them for breakfast biscuits by omitting the garlic, onion, and cheese.  This is a keeper!

  128. Is the cheese important? I find the flavour too cheesy an would like a plainer taste. But they are wonderful!

  129. Thank you for this recipe! It is the *exactly* the keto biscuit recipe/experience that I’ve been searching for!! Super easy to make and absolutely yummy. I couldn’t believe that they came out looking just like the ones in your pictures. I made it with sour cream (for cream cheese) and used shredded parm (for cheddar) because that’s what I had on hand. Will try it the “classic” way next time. Can’t wait!

  130. Awesome recipe! I made them into 36 mini muffins. Moved to the front of my cookbook! Thanks for this recipe. 

  131. Printed recipe says 1 tbsp baking powder. Could it possibly be 1 tsp?

  132. I’m so excited to find this recipe, and I plan on trying it later this week to go with beef stew. So My husband loves sausage cheddar hush puppies, but being on keto those are off the menu. I was wondering if you thought this biscuit dough, with cooked crumbled sausage would hold together in a fryer.

  133. Great recipe! Thanks!

  134. I have made these several times and absolutely love them. To me they are a cross between a biscuit and cornbread and I love both! Thanks so much for this recipe.

  135. Tasty and quick to make

  136. These are the best

  137. 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!

  138. These are very tasty and easy to make!!!

  139. These biscuits are delicious! 

  140. 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.

  141. These were soooo delicious! They were gone in one night and my hubby is asking for more.

  142. I don’t have unsalted butter. Will salted make do in a pinch?

  143. I love these! I make them at least once a week to satisfy my carb craving!

  144. Amazing biscuits!

  145. 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.

  146. 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

  147. 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!

  148. 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.

  149. Awesome! Thank you !!!!

  150. 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.

  151. Fantastic! I used rosemary and a pinch of lavender. This is the best biscuit recipe I’ve made yet!

  152. 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

  153. These biscuits were very yummy! How do you suggest I store the leftovers and Can I freeze them? Thanks!

  154. 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. 

  155. 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!!!!

  156. These biscuits are excellent. 5 star for sure.

  157. 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!!!

  158. These biscuits are very good. We all loved them. Thanks for the memories. 

  159. 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.

  160. 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.

  161. These are excellent!

  162. I made it with sausage gravy, DELICIOUS!

  163. Earned the position of First Recipe in the baking section of my Keto recipe book.

  164. Wow, so delicious!! I will make these regularly.

  165. Cant bet better than this. I use just garlic powder and Italian seasoning in mine.
    I want to make a version for dessert, does the cheese serve a roll other than taste? I was thing of replacing the herbs with others such as nutmeg/allspice/cinnamon and putting some coconut, shave 80%+ chocolate and slivered almonds. What do you think?

  166. I’ve made these at least a half dozen times so far, and this recipe is a keeper. They are moist and flavorful and are a great alternative to high carb rolls.

  167. I was SO impressed with this recipe. I can’t even get normal biscuits turn out, but these Keto biscuits were perfect! Highly highly recommend.

  168. These are excellent. Thanks for sharing/creating the recipe. I made them vegan and added New Mexico Green Chillie (had to increase the almond flour a bit) and they turned out great. This recipe is one I’ll keep and plan to make multiple times because it soo easy to have great keto biscuits. Thanks again.

  169. Excellent! So delicious, moist yet crunchy on the outside very tasty! 

  170. So good! I even used this recipe for chicken pot pie. It is an amazing recipe. Thanks!

  171. These are the best! Thank you for sharing this recipe! Helped me stay Keto this week…I was struggling with wanting bread! Perfect texture and so savory. Highly recommend trying these ??

  172. Excellent! Made them exactly per the recipe the first time, and the second time used leftover mascarpone instead of sour cream. My family loves these!

  173. 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.

  174. 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!

  175. 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

  176. 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!

  177. 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.

  178. My favorite biscuit recipe yet! I put them in donut molds and make bagels and I add everything bagel topping to the tops. YUM!

  179. Great recipes thank you for sharing I made them and they were so good will make again for sure 

  180. 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!

  181. 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!

  182. 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

  183. 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 

  184. excellent recipe. I will make again but cut down on the onion and garlic powder.

  185. 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!! ??????

  186. 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!

  187. 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!

  188. 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.

  189. 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.

  190. 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!

  191. 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.

  192. 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!

  193. 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?

  194. Can they be cooked via microwave instead of baked in an oven? If yes, any idea of what power & time?

  195. 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

  196. 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!

  197. Absolutely lives up to the expectations of a delicious biscuit! I have already shared the recipe half a dozen times! Thanks so much!

  198. 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!

  199. 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.

  200. We are wanting to do these for breakfast sandwiches. Would I just need to omit the seasonings? 

  201. Hi. Can I freeze these?

  202. 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!

  203. 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!!

  204. 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..

  205. These are very good!

  206. 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! 

  207. Can I use mozzarella cheese instead of the cheddar, I’d like to make them tonight, they look very yummy