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.

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.

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.
4.93 from 154 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, Sodium: 129mg, Potassium: 172mg, Fiber: 2g, Sugar: 1g, 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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515 comments on “Low Carb Keto Biscuits”

  1. 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.

  2. I was not really expecting much, as I have tried low carb baked things before, and disappointed. These were really good.

  3. 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!

  4. These biscuits are amazing!  So fluffy and flavorful. Had leftover biscuit this morning and still soft. So glad I found your receipt. 

  5. These biscuits are amazing!

  6. 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!

  7. Literally the best keto biscuit I have ever had and lice that it’s so versatile.

  8. 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.

  9. I really enjoyed these biscuits! I did add 1tsp xanthum gum. This is a fantastic recipe to have with soup, or toasted for breakfast:) 

  10. 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! 

  11. 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.

  12. 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!

  13. 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.

  14. Yum

  15. 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

  16. 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.

  17. 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. 

  18. 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!

  19. 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!

  20. Great taste. Might add bacon for next batch

  21. This recipe is delicious. Truly. I make these in popover pans. Since trying them, have made them probably 8-10 times – always fantastic!

  22. 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.

  23. Perfect!Thank you so much!l am a.beginner on keto and me and my daughter loved this keto biscuits

  24. 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!

  25. These were sooo dang on good!! OHMYWORD!! Thank you for sharing this recipe! I will definitely make again:) 

  26. These are the absolute best biscuits!!!!!!  I’ve made them more than once!  Hard to believe they are healthy. 

  27. 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!

  28. 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

  29. Too eggy. Not a fan. And wasn’t a fan of garlic onion powder. Might be just me but I didn’t like them.

  30. 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! ?

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