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.

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

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.
4.94 from 163 votes

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

Serving: 1biscuit, Calories: 216kcal, Carbohydrates: 5g, Protein: 7g, Fat: 19g, Saturated Fat: 6g, Sodium: 129mg, 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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536 comments on “Low Carb Keto Biscuits”

  1. 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!

  2. 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!!

  3. 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..

  4. Excellent biscuits.  But I should have used unsalted butter.
    Thanks

  5. These look wonderful ? ? I love ? ? ? these kind of biscuits ? ? ?

  6. 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.

  7. 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.

  8. Biscuits were the bomb.???

  9. 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.

  10. Best keto biscuit recipe ever!

  11. 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.

  12. These are very tasty

  13. OMG! I just made these and ate one shortly after they came out of the oven (still warm). Absolutely amazing!

  14. I use this as my go to keto biscuit mix, I just omit the herbs and cheese.

  15. Can I use coconut flour instead? I’m allergic to almonds. 

  16. 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?

  17. 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!

  18. 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.

  19. 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

  20. Amazing treats ,love them all would love as many recipes as possible. To give them all a go!!!Sooooo yummy!!!?

  21. I replaced the almond flour with coconut flour and they came out great! Thank you!

  22. Could I use salted butter instead of unsalted? 

  23. I was surprisingly impressed! I chose to use shredded parmesan instead of cheddar…Oh, yum! This recipe is a keeper.

  24. 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.

  25. 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!!!!

  26. 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:)

  27. 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.

  28. Loved this recipe! I replaced the cheddar cheese for shredded mozzarella and it was delicious (:

  29. Really good biscuits. They are a must try.

  30. I am allergic to almonds – what is an acceptable substitute. for almond flour? Thanks!

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