August 17, 2018

Low Carb Keto Biscuits

Name: Low Carb Keto Biscuits
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 9 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

by Kirbie

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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.

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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.

New! Recipe now updated with video. You can also find all my recipe videos on my youtube channel.

Low Carb Keto Biscuits

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Course: Appetizer

Cuisine: American

Servings: 9 biscuits

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.

Print Recipe

4.88 from 8 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

Directions:

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 Facts

Low Carb Keto Biscuits

Amount Per Serving (1 biscuit)

Calories 216 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Saturated Fat 6g 30%

Cholesterol 63mg 21%

Sodium 129mg 5%

Potassium 172mg 5%

Total Carbohydrates 5g 2%

Dietary Fiber 2g 8%

Sugars 1g

Protein 7g 14%

Vitamin A 7.1%

Vitamin C 0.1%

Calcium 16.3%

Iron 5.8%

* Percent Daily Values are based on a 2000 calorie diet.

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. All images and content are © Kirbie's Cravings.

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Low Carb Keto Biscuits. These biscuits are so tender and fluffy, you won't believe they are flourless. They are easy and ready in less than 30 minutes.

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Appetizers/Side Dishes, Bread, Breakfast foods, Gluten Free, Keto, Low Carb, Recipes

26 Comments // Leave a Comment »

26 comments on “Low Carb Keto Biscuits”

linda ehikhamen — September 18, 2018 @ 12:21 pm Reply

This is a very nice recipe for light biscuits.
- Kirbie — October 23, 2018 @ 10:17 am Reply
  glad you enjoyed!
Betty — October 15, 2018 @ 8:05 pm Reply

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
- Kirbie — October 23, 2018 @ 10:14 am Reply
  love the idea of smoked cheddar!
Kristine — October 23, 2018 @ 8:33 am Reply
Hi I made the biscuits today and only got 10 out of the recipe and I followed exact ?
- Kirbie — October 23, 2018 @ 10:09 am Reply
  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.
  - Krissi Silva ? — October 23, 2018 @ 3:39 pm
    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
Kariline Pleasant — November 6, 2018 @ 5:31 pm Reply

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.
- Kirbie — November 7, 2018 @ 8:40 am Reply
  Yay, I’m so glad you liked these!
Sandy — November 19, 2018 @ 9:30 am Reply

LOVE LOVE LOVE these biscuits!! simple and turned out perfectly!!
- Kirbie — November 20, 2018 @ 9:48 am Reply
  I’m so happy you liked them!
Mary Lamb — November 21, 2018 @ 10:48 am Reply
Can these be made a day ahead ? Should I refrigerate them? Thank you.
- Kirbie — November 21, 2018 @ 7:48 pm Reply
  yes and yes
Kathy Humann — November 21, 2018 @ 11:49 am Reply
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??
- Kirbie — November 21, 2018 @ 7:52 pm Reply
  they might come out too salty if you use salted butter
Christopher Tran — November 21, 2018 @ 1:24 pm Reply
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
- Kirbie — November 21, 2018 @ 7:48 pm Reply
  yes!
Kathy Humann — November 21, 2018 @ 3:29 pm Reply

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.
- Kirbie — November 21, 2018 @ 7:53 pm Reply
  so glad you enjoyed them! let me know if you experiment with a sweet version
Jeremy Sylar — November 23, 2018 @ 6:29 am Reply
I Used this recipe for Thanksgiving. They were a hit! Made turkey sliders with them. Thank you so much for posting this!
- Kirbie — November 26, 2018 @ 10:01 am Reply
  Yay! I’m so glad they were a hit for Thanksgiving!
Anne Brown — November 24, 2018 @ 2:37 pm Reply

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.
- Kirbie — November 26, 2018 @ 9:55 am Reply
  I’m so glad you enjoyed this recipe!
Jessica — December 3, 2018 @ 9:08 am Reply

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!
- Kirbie — December 3, 2018 @ 5:43 pm Reply
  so glad you enjoyed
Jessica — December 3, 2018 @ 9:11 am Reply

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!