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.
4.96 from 109 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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361 comments on “Low Carb Keto Biscuits”

  1. 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. 

  2. I just made these. I substituted Mexican blend cheese. These biscuits are so delicious. I think I may make more to freeze.

  3. These taste really good, and were easy to make.

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

  5. 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! 

  6. These are very good!

  7. 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..

  8. 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!!

  9. 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!

  10. Hi. Can I freeze these?

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

  12. 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.

  13. 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!

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

  15. 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!

  16. 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.


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

  18. 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?

  19. 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!

  20. 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.

  21. 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!

  22. 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.

  23. 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.

  24. 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!

  25. 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!

  26. 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!! ??????

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

  28. 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 

  29. 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

  30. 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!

  31. 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!

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

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

  34. 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.

  35. 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!

  36. 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

  37. 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!

  38. 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.

  39. 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!

  40. 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 ??

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

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

  43. 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.

  44. 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.

  45. 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.

  46. 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?

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

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

  49. I made it with sausage gravy, DELICIOUS!

  50. These are excellent!

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