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.
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
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.
Variations
The recipe today is for savory cheese biscuits. But you can easily make variations by adding herbs (rosemary, chives, thyme, parsley are all great options) to the batter or swapping the cheddar cheese for a different cheese.
Baking Tips
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.
You might like my Microwave Keto English Muffin recipe, too.
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.
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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.