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.
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
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.
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
- Copycat Keto Red Lobster Biscuits
- Keto Biscuit Breakfast Sandwiches
- Low Carb Sweet Butter Biscuits
- Almond Flour Biscuit Recipe
New! Recipe now updated with video. You can also find all my recipe videos on my youtube channel.
Low Carb Keto Biscuits
Ingredients
- 1 ½ cups superfine almond flour
- ¼ tsp salt
- 1 tbsp baking powder
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 large eggs
- 1/2 cup sour cream see notes
- 4 tbsp unsalted butter melted
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 450°F. Lightly grease muffin cavities of a 12-cup muffin pan.
- In a large bowl, whisk together almond flour, salt, baking powder, garlic powder and onion powder.
- In a small bowl, combine eggs, sour cream, butter. Whisk until smooth. Pour into large bowl with dry ingredients.
- Mix with a whisk or spoon until batter is evenly mixed. It will be quite thick. Stir in cheese.
- Scoop ¼ cup of batter and place into muffin mold. The batter is sticky so you will likely need to use a spatula to scrape and remove all the batter from the measuring cup. Repeat until all batter is used up
- Bake biscuits about 10-11 minutes or until tops are golden and toothpick inserted comes out clean.
- Allow biscuits to cool slightly before eating.
Notes
- It’s best to bake these in a muffin pan because the batter is very liquid and will spread out too much if you try to bake them free form on a baking sheet.
- The key to the tender and fluffy texture is the use of full fat sour cream However, if you don’t have any sour cream in the house, you can also use cream cheese or plain greek yogurt. See above post for more details regarding these two substitutions.
- The recipe today is for savory cheese biscuits. But you can easily make variations by adding herbs (rosemary, chives, thyme, parsley are all great options) to the batter or swapping the cheddar cheese for a different cheese.
- Recipe slightly adapted from iSaveA2Z
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
NEVER MISS A POST!
Receive my newest posts in your inbox by subscribing via Email
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
Let us know how it worked!
Excellent biscuits!
They freeze very well.
That’s great, thanks for letting us know!
Biscuits 1st of my new recipe to do.2024
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!
We’re glad you liked them!
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?
Sorry, we haven’t tried that type of flour.
I was just reading this “flourless” biscuit recipe, and the very 1st ingredient is almond flour.
When a recipe is described as “flourless” it means there is no wheat flour.
Awesome recipes!
Thank you!
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.
I make these on a regular basis they are the bomb!! Taste exactly like a biscuit without all the carbs. Thank you for sharing!!
We’re so glad you love them!
It’s OK. Kind of gritty tasting which i wasn’t expecting.
Did you use superfine almond flour?
I’ve made these on 4 different occasions. They are fantastic everytime, followed the recipe exactly. Thanks for sharing your recipe.
We’re so glad you are loving the recipe!
Thanks Kirbie.
The recipe is user-friendly and easy to follow.
Can Almond flour be substituted, with wheat flour?
It’s not a 1:1 substitute so it won’t work – you might like our regular cheddar biscuits instead.
can’t wait tell I try the keto biscuits
We hope you enjoy them!
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…….
We are so glad you are enjoying the recipes!
Wow! This is fantastic, I’m going to bake it tomorrow I love it, thank you for sharing.
We hope you enjoy them!
Sounds so delicious! Could this be made with regular flour?
It’s not a 1-to-1 substitution so you might like our Cheddar Biscuits made with AP flour.
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.
Wow ?
I will like to that food ?
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!
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!
We’re so glad you loved them!
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!!
Thanks so much for letting us know!
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..
We’re so glad you loved them!
Excellent biscuits. But I should have used unsalted butter.
Thanks
Glad you enjoyed them!
These look wonderful ? ? I love ? ? ? these kind of biscuits ? ? ?
We hope you try them soon!
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.
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.
Biscuits were the bomb.???
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.
Thanks for sharing your adjustments!
Best keto biscuit recipe ever!
I’m so glad you like them!
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.
Thanks for your nice review! We’re glad you love the biscuits.
These are very tasty
I’m glad you enjoyed them!
OMG! I just made these and ate one shortly after they came out of the oven (still warm). Absolutely amazing!
So glad you love them!
I use this as my go to keto biscuit mix, I just omit the herbs and cheese.
That’s great! We’re glad you love the recipe.
Can I use coconut flour instead? I’m allergic to almonds.
Sorry, but we haven’t tested the recipe with coconut flour.
Delish.. i think i want to try these but with no cheese and sugar free dark chocolate chips 🙂
Let us know how it works!
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?
They’ll keep at room temperature for a day or so – they probably last a little longer in the fridge.
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!
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.
So glad it worked for you!
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
We’re not sure why the dough was grainy, but we’re glad you enjoyed the recipe!
Amazing treats ,love them all would love as many recipes as possible. To give them all a go!!!Sooooo yummy!!!?
I replaced the almond flour with coconut flour and they came out great! Thank you!
Thanks for letting us know!
Works with black bean flour as well. Turned out good but needed more season for my taste
Could I use salted butter instead of unsalted?
you can but it may make the biscuits too salty
I was surprisingly impressed! I chose to use shredded parmesan instead of cheddar…Oh, yum! This recipe is a keeper.
So glad you loved it!
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.
They are tempting! So glad you enjoyed the recipe.
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!!!!
We are so glad they were a hit with your family!
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:)
We’re happy you loved the recipe!
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.
Loved this recipe! I replaced the cheddar cheese for shredded mozzarella and it was delicious (:
That’s great! So glad you like it.
Really good biscuits. They are a must try.
We’re glad you love them!
I am allergic to almonds – what is an acceptable substitute. for almond flour? Thanks!
Sorry, but we’ve only tested the recipe with almond flour and don’t have a good suggestion for you.
Someone above stated they used coconut flour and the recipe came out great.
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.
I was not really expecting much, as I have tried low carb baked things before, and disappointed. These were really good.
We’re so glad you liked them!
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!
These biscuits are amazing! So fluffy and flavorful. Had leftover biscuit this morning and still soft. So glad I found your receipt.
We’re glad you enjoyed them!
These biscuits are amazing!
So glad you liked them!
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!
Thanks for letting us know!
Literally the best keto biscuit I have ever had and lice that it’s so versatile.
Oh, that’s great! Thanks for letting us know.
What’s the best way to store these?
In an airtight container at room temperature or in the refridgerator.
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.
Thanks for the great review! We’re happy you love the recipe.
I really enjoyed these biscuits! I did add 1tsp xanthum gum. This is a fantastic recipe to have with soup, or toasted for breakfast:)
So glad you enjoyed it – thanks for letting us know!
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!
It makes us so happy to read your comment! So glad you loved the recipe.
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.
That sandwich sounds delicious! We’re happy you and your husband love the recipe.
Omgggg these are delicious. I’ll be meal prepping these every week for breakfast. Throw some round sausage patties in and BAM, best keto breakfast!
I’m so glad you are enjoying them!
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.
Thank you for your nice comment! We’re glad you’re enjoying the recipe.
Yum
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
Sorry, but we haven’t tried the recipe with rice flour.
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.
Happy to hear two out of three kids approved! Thanks for letting us know you liked the recipe.
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.
So happy you loved it!
Wonderful Recipe! I used Low Sodium Mozzarella Cheese instead of Cheddar. Came out great. So far your recipes have been right on target. Thank you!
I’m so glad you liked them!
Finally!
I have been trying out some keto recipes to see if this is something I could handle. Most are so cheese forward and I haven’t liked much of what I have made.
These biscuits are awesome! Tender, nice flavour, good texture.
Thank you for this recipe!
I’m so glad you liked them!
Great taste. Might add bacon for next batch
Let us know how it worked!
This recipe is delicious. Truly. I make these in popover pans. Since trying them, have made them probably 8-10 times – always fantastic!
So glad you love the recipe!
I’ve been making them for 3 months, perfect for my husband who just started keto and we like them too.
I use a frying pan by rolling balls of dough in more almond flour and not flattening them very much when they go in the well oiled frying pan (olive oil) Usually I use greek yogurt and at least twice at much shredded mozzarella cheese.
thank you for sharing!
Perfect!Thank you so much!l am a.beginner on keto and me and my daughter loved this keto biscuits
That’s great! We’re happy you both enjoyed the biscuits!
Light, fluffy, and delicious! I like this recipe in that it uses few ingredients and extra items like xanthan gum or psyllium husk fiber, etc. Sometimes, those items taste very dense and make my tummy feel heavy. I was going to post a pic, but I don’t see where I can do this?
Glad you enjoyed them! Unfortunately, you can’t upload photos in a comment, but you can share them on social media and tag us so we can see them!
These were sooo dang on good!! OHMYWORD!! Thank you for sharing this recipe! I will definitely make again:)
So glad to hear that!
These are the absolute best biscuits!!!!!! I’ve made them more than once! Hard to believe they are healthy.
We are so glad that you love them!
I made these for us and was amazed! The taste and texture is absolutely perfect…I barely eat real bread, and this satisfied the craving 100%. Thank you for this recipe! I LOVE IT!
So glad you loved the recipe!
WOW! I started eating Keto a month ago and I’m doing really well so far. Down 11.5 pounds in a month and feeling great! BUT, I miss bread! The stuff you can buy in the stores is filled with too many things I can’t pronounce and is super expensive. When I came across this recipe, I had to try it out for breakfast this morning. AMAZING!
The only change I made to your recipe was to use shredded mozzarella cheese instead of cheddar. The result was more of a cornbread texture, but the taste is just incredible. I have to admit…I ate two of them. One while it was hot with melted butter (I couldn’t resist) and one cooled and plain. My mind is filled with ideas for additions for future batches. Thank you so much for sharing. I have bread again! LOL
That’s so great – so happy you loved the recipe!
Too eggy. Not a fan. And wasn’t a fan of garlic onion powder. Might be just me but I didn’t like them.
Sorry to hear that!
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! ?
I’m so glad you liked them!
So amazing!! So good warm with butter! I can’t stop making these:)
I’m so happy you like them!
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.
Best keto bread recipe we’ve tried!!! Delicious and satisfying
I’m so happy you enjoyed!
Very good. Will make again. Thanks!
I’m glad you liked them!
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
You might want to try our Low Carb Sweet Butter Biscuits.
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!!
I’m so glad you liked them!
AMAZING!!! Can’t believe how good these are!!! We went with cream cheese because that’s what we had on hand. THANK YOU!!!
I’m so glad you liked them so much!
Looks absolutely delicious will try
hope you enjoy!
Will surely try these biscuits. The comments are making my mouth watering. Thanks for sharing
I hope you enjoy!
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.
I’m so glad you liked them so much!
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!! ?
We haven’t tried all-purpose flour with this recipe since it’s a low-carb biscuit. You may want to try our regular cheddar biscuits that are similar.
Great recipe!
I’m so glad you enjoyed!
My favorite Keto Biscuit! Have made many times now! Thanks for the recipe!
I’m so glad you like them!
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!
I’m so glad you liked them!
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.
I’m so glad he loves the biscuits!
these biscuit are so good, so flavourful. they are a hit at home. Thank you so much for this recipe
I’m so glad you liked them!
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.
I’m so happy your family enjoyed!
Could I possibly change this to a sweet cinnamon biscuit?
you can use this one for your cinnamon biscuit: https://kirbiecravings.com/low-carb-sweet-butter-biscuits/
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!
I’m so happy they turned out well for you!
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.
I’m so glad they worked out for you!
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?
yes!
They were absolutely delicious and my mother who’s a diabetic loved them. I also added 3 turkey linked sausages to them…adds a tiny bit more carbs….we love this recipe!!!!
I’m so glad you are both enjoying the recipe!
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.
I’m so glad you liked them!
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!
sounds delicious!
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 ?.
So glad you liked them!
These were great!! only suggestion is less onion and garlic powder for me! Otherwise very yummy
I’m so glad you enjoyed!
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.
I made these and used buttermilk, also put cooked bacon in them. I left the garlic and onion powder out. I love them
I’m so glad they worked out for you!
Can you use heavy cream in place of sour cream
I am not sure
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.
what a great idea!
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.
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.
I’m so glad you liked them!
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!
I doubled the recipe and its really crispy on outside and melt in your mouth inside,flavor is what you put in it.
I’m glad you liked them!
Just came across this agave it a try. Perfect per recipe and then got creative with adding jalapeños. Definitely a keeper go to recipe.
I’m glad you enjoyed! Adding jalapenos sounds great!
Absolutely delicious !!!!
I’m glad you liked them!
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!
I’m so glad you liked them!
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.
I’m so glad you enjoy the recipe!
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.
The recipe makes 9 as stated in the recipe box under servings.
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!
Oh yay, I’m glad you liked it so much!
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!!
I’m so glad you liked these!
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
I’m so glad you liked them!
Wonderful light great tasting biscuits!
I’m so glad you enjoyed!
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!
I’m so glad your family enjoys them!
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!
I’m so happy to hear that! Thank you for the kind review!
Great recipe! Added 1T fresh chopped jalepino and sprinkled Everything Bagel seasoning. Great bisquits!
I’m glad you liked them!
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.
I’m so glad you and your mom are enjoying this recipe!
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.
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!
I’m so glad you like them!
Is the cheese important? I find the flavour too cheesy an would like a plainer taste. But they are wonderful!
the cheese helps keeps the biscuit moist and fluffy
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!
I’m glad they worked out well for you!
Awesome recipe! I made them into 36 mini muffins. Moved to the front of my cookbook! Thanks for this recipe.
I’m so glad you enjoyed!
Printed recipe says 1 tbsp baking powder. Could it possibly be 1 tsp?
it is 1 tbsp
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.
the batter is quite wet so I think it would be tough to fry it
Great recipe! Thanks!
I’m glad you enjoyed!
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.
I’m so glad you enjoyed!
Tasty and quick to make
I’m so glad you liked them!
These are the best
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!
I forgot to rate this a 5 star recipe! ?????
I’m so glad you liked them!
These are very tasty and easy to make!!!
So happy to hear it! It’s one of my favorites
These biscuits are delicious!
I’m so glad you enjoyed them!
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.
These were soooo delicious! They were gone in one night and my hubby is asking for more.
I’m so glad you both enjoyed!
I don’t have unsalted butter. Will salted make do in a pinch?
Yes, though you may want to reduce the salt added
I love these! I make them at least once a week to satisfy my carb craving!
I’m so glad you are enjoying them so much!
Amazing biscuits!
I’m so glad you enjoyed!
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.
I’m so glad you liked them!
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
Your variations sound delicious. thank you for sharing
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!
I’m glad you liked them!
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.
I’m so glad you liked them!
Awesome! Thank you !!!!
I’m glad you enjoyed!
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.
I’m glad you liked them!
Fantastic! I used rosemary and a pinch of lavender. This is the best biscuit recipe I’ve made yet!
I’m glad you liked them so much!!
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
I’m so glad you enjoyed!
These biscuits were very yummy! How do you suggest I store the leftovers and Can I freeze them? Thanks!
yes you can freeze them
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.
I’m glad you enjoyed!
I love these so much, the recipe is one I’ll make over and over. Mary Sherlock please give erythritol or Lakanto sugar substitute a try for a healthier option. It will blend really well if you take the granulated version and whizz it in a coffee grinder. ?
I’m glad you like the recipe so much!
How do you use the word “awesome” in your review and not give 5 stars??
This is clearly 5 stars all the way. Great recipe !
I’m so glad you liked it!
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!!!!
I’m so glad you enjoyed!
These biscuits are excellent. 5 star for sure.
So glad you liked them!
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!!!
Not 20 mins, sorry. 10 mins.
I’m so glad your family liked them!
OMG these are so delicious!!! Definately will be doing these over and over and over! I didn’t have onion powder or garlic powder, I used real garlic and topped them with Everything Bagel Seaoning and BAM!!! Thanks so much for sharing ?
I’m so glad you liked them so much!
These biscuits are very good. We all loved them. Thanks for the memories.
I’m so glad you enjoyed!
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.
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.
I made it with Just Egg. Turned out really good!
These are excellent!
So happy you liked the biscuits!
I made it with sausage gravy, DELICIOUS!
So glad you enjoyed!
Earned the position of First Recipe in the baking section of my Keto recipe book.
Wow! I’m so happy to hear that!
Wow, so delicious!! I will make these regularly.
I’m so glad you enjoyed!
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?
The cheese actually adds to the texture as well, so I don’t recommend leaving it out. I have a sweet version here and you can add cinnamon, etc to it. https://kirbiecravings.com/low-carb-sweet-butter-biscuits/
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.
I’m so glad you like the biscuits. Thanks for taking the time to leave a comment!
I love these! I added Everything But The Bagel seasoning. Perfect for breakfast!
I’m glad you enjoyed!
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.
I’m glad they turned out well for you!
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.
I’m so glad you liked the recipe!
Excellent! So delicious, moist yet crunchy on the outside very tasty!
I’m glad you liked them!
So good! I even used this recipe for chicken pot pie. It is an amazing recipe. Thanks!
sounds delicious with chicken pot pie!
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 ??
I’m so glad this helped you stay on keto this week!
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!
I’m so glad your family enjoyed the biscuits! I will have to try mascarpone sometime
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!
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!
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.
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!
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!
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!
Great recipes thank you for sharing I made them and they were so good will make again for sure
I’m glad you 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!
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!
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/
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!
excellent recipe. I will make again but cut down on the onion and garlic powder.
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!
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!
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!
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!
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.
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
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 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!
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?
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
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!
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!
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!
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.
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.
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.
Hi. Can I freeze these?
yes
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!
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!
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!
These are very good!
I’m glad you enjoyed!
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.
Can I use mozzarella cheese instead of the cheddar, I’d like to make them tonight, they look very yummy
yes
These taste really good, and were easy to make.
I’m happy you like them!
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!
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!
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!
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
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 so good, I added rosemary and fresh garlic to the mix, they were wonderful. Soft. Light. Delicious.
So glad you enjoyed!
Can I use flaxseed meal instead of almond flour?
I have not tried with flaxseed meal
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!
Oh my goodness …these were delicious!!!
So glad you enjoyed them!!
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!
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.
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!
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
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!
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!
This turned out great. Thank you
So happy to hear that!
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!
Omg….the best
I’m so glad you liked them!
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!
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!
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!
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!
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!
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.
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!
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!
These are soo good! How should they be stored?
fridge or freezer
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.
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!
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.
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.
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!
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.
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.
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 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!
Great recipe!
thank you!
Can these be frozen?
yes!
yes!
Foolproof recipe and very yummy. Thanks for sharing!
I’m so glad you like it!
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!
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!
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!
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!
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.
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!
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!
how much xantham gum is a pinch measured?
I would just not add any salt if you are using salted butter, it should be fine. I do this all the time.
Can these be made a day ahead ? Should I refrigerate them? Thank you.
yes and yes
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!
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!
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
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.
This is a very nice recipe for light biscuits.
glad you enjoyed!
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!