Kirbie's Cravings

Low Carb Keto Biscuits

These low carb keto biscuits are so tender and fluffy, you won’t believe they are flourless. They take less than 30 minutes to make and are gluten free, keto and low carb.
Overhead photo of biscuits in serving dish
I am really excited to share this biscuit recipe with you today. I’ve been testing them all week and trying my hardest not to gobble them all up.

Taste and Texture

Close-up photo of biscuit cut in half
These taste just like drop biscuits, similar to ones you might be served as an appetizer at a restaurant. They are soft and tender on the inside and flavored with cheese, garlic, onion powder.

Please don’t expect tall, flaky biscuits– because these are not that kind of biscuit.

Sour Cream Substitutions

The key to the tender and fluffy texture is the use of full fat sour cream. I actually tried a few different variations, but sour cream was my favorite.

However, if you don’t have any sour cream in the house, you can also use cream cheese or plain greek yogurt.

Cream cheese requires a little extra work because you need to soften and beat the cream cheese so that it blends easily into the batter. You will also have a stronger cheese flavor in the biscuits.

Plain Greek yogurt will reduce the fat content of these biscuits. It still keeps the biscuits moist, but they aren’t quite as rich as the sour cream or cream cheese versions.


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.

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.
4.95 from 85 votes


  • 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


  • 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.


  • 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


Serving: 1biscuit, Calories: 216kcal, Carbohydrates: 5g, Protein: 7g, Fat: 19g, Saturated Fat: 6g, Cholesterol: 63mg, Sodium: 129mg, Potassium: 172mg, Fiber: 2g, Sugar: 1g, Vitamin A: 355IU, Vitamin C: 0.1mg, Calcium: 163mg, Iron: 1mg, Net Carbs: 3g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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


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270 comments on “Low Carb Keto Biscuits”

  1. 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!

  2. This is a very nice recipe for light biscuits. 

  3. 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!

    • 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? 

  4. 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 

  5. 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. 

  6. 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!

  7. Can these be made a day ahead ? Should I refrigerate them? Thank you. 

  8. 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??

  9. 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

  10. 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.

  11. I Used this recipe for Thanksgiving. They were a hit! Made turkey sliders with them. Thank you so much for posting this!

  12. 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.

  13. 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! 

  14. 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! 

  15. Can these be frozen? 

  16. Great recipe!

  17. 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!

  18. 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.

  19. I did not have sour cream, so I used cottage cheese. These were amazing!!! Great recipe!

  20. 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 ?

  21. 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!

  22. 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.

  23. 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.

  24. 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!

  25. 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!

  26. These are soo good! How should they be stored?

  27. 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!!

  28. 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.

  29. 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.

  30. 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!

  31. 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 🙂

  32. 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!

  33. 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!

  34. 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.

  35. Omg….the best

  36. 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! 

  37. This turned out great. Thank you

  38. 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!

  39. 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!

  40. 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?

  41. 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!

  42. 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!

  43. 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!!

  44. Oh my goodness …these were delicious!!!

  45. 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! 

  46. Can I use flaxseed meal instead of almond flour?

  47. These were so good, I added rosemary and fresh garlic to the mix, they were wonderful. Soft. Light. Delicious.

  48. 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!

  49. 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!

  50. 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.

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