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.

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 122 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, 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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409 comments on “Low Carb Keto Biscuits”

  1. These are absolutely delicious they are the closest thing i have had to flour biscuits. Thank you for sharing. This will definitely be my new obsession

  2. Delicious…..and I even left out baking powder by accident. So many keto recipes are just awful. Guess I am picky? But there are outstanding. Thank you so much, Kirbie!!

  3. I’ve tried several biscuit recipes over the past couple years and this is by far the best that I’ve found.The rating that you see from all those who have posted a rating / review is well deserved. I made 1 batch exactly as is and a second batch with fresh thyme and Everything bagel seasoning. They were delicious with chicken soup!

  4. I followed this recipe EXACTLY and measured everything and I got 6, 1/4 cup biscuits not 12 and I measured everything even using a 1/4 cup measure to put the batter in the tins. No way this recipe makes 12 biscuits.

  5. Loved these, definitely a keeper! I omitted the onion and garlic and I made a few plain so my daughter could have with jam or honey, popped a few frozen blueberries into a few for a scone-like taste (which I had with low carb maple syrup) and then added the old cheddar. I want to try to make ham and cheese with fresh garlic and onion next time. So versatile! Thanks.

  6. These are super delicious! I did a trial run last night and now I am going to make them for Thanksgiving. It will be a great addition to our low carb meal. Thank you for the recipe!

  7. Absolutely delicious !!!!

  8. Just came across this agave it a try. Perfect per recipe and then got creative with adding jalapeños. Definitely a keeper go to recipe.

  9. I doubled the recipe and its really crispy on outside and melt in your mouth inside,flavor is what you put in it.

  10. My husband is allergic to cheese.. has anyone substituted cheese for something else? I am going to make them now with some chopped onions.. but I am concerned about the binding of the cheese.. sigh … everyone should be able to enjoy cheese! 

  11. Excellent Biscuit recipe. mine look just like the pics. i threw in a little extra cheese because i’d grated a little more than needed. Still perfect. I also divided up the batter into all 12 muffin cups and they are a nice size still and have only 2 net g each.

  12. My husband was searching the web this morning and found your website. I’m looking forward to making this recipe.

    Just wanted to let everyone know that Paper Chef makes a parchment baking cup that will not stick. I have been using them for years. Why don’t you check with Amazon about putting them on your affiliate link?

    • I like using those baking cups too! But I don’t usually use them when making these because the muffins pop out pretty easily if your spray the pan.

  13. Definitely a 5 star recipe. I have used it as pizza dough, by smoothing the dough out cooking first. then spreading pasta sauce, mozzarella, parmesan and pepperoni. It’s the best pizza ever. Just tried fish pie. That was good too.
    What is the best way to store leftover biscuits, if not freezing. Thanks.

  14. Can you use heavy cream in place of sour cream

  15. I made these and used buttermilk, also put cooked bacon in them. I left the garlic and onion powder out. I love them

  16. The 450degree oven temp must be a typo? They burn in my oven at that temp. I’ve been cooking them at375. They are delicious!

    • It’s not a typo. Perhaps your oven runs hotter than normal or maybe your biscuits too close to the top or bottom of the oven? Middle row in the oven works best.

  17. These were great!! only suggestion is less onion and garlic powder for me! Otherwise very yummy 

  18. Great recipe! They are fluffy and crispy on the outside, yet moist on the inside. I made a slight modification because I can’t eat sour cream. I used 2% Fage plain yogurt. I made them in a mini pan to cut the carbs in half ?.

  19. I made these but didn’t have enough sour cream so substituted 1/3 ranch dressing and 1/3 cream cheese. It was amazing! Highly suggest making this substitution! Best biscuits ever! 

  20. I tried it tonight and it took me longer to prep than cook…lol… (I’m a really slow prepper!- all the time) but, it was worth it,, these biscuits came out great.

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