Easy drop biscuits that are buttery, fluffy and lightly sweetened. These low carb and keto-friendly biscuits take less than 30 minutes to make!
If I had to choose one keto recipe as my favorite, it would definitely be my low carb keto biscuits. The savory drop biscuits remind me of the ones served at restaurants. I’ve been asked several times whether I had a recipe for a sweet version of those biscuits. And now I finally do.
What is the texture of these biscuits?
To be clear, these are not flaky biscuits. These are more like drop biscuits, which are usually like muffins in texture but are more heavy and buttery than a muffin.
If you are looking for a light and fluffy muffin recipe, I’ve got a delicious recipe for keto snickerdoodle muffins.
The biscuits have a tight crumb, so you can slice these in half for strawberry shortcake or a mini dessert sandwich. They are mildly sweetened but not super sweet. They have mozzarella cheese in the batter which adds a touch of savoriness and helps keeps the biscuits moist and fluffy.
- If you don’t have sour cream, you can substitute with plain Greek yogurt as well. You do need either sour cream or Greek yogurt to make these muffins fluffy.
- You can leave out the cheese but I think the mozzarella adds another flavor dimension to these biscuits. The cheese also helps to fluff up the biscuits. I tried a batch without the cheese and it still works but the biscuits do not rise as much.
- Make sure to use a nonstick muffin pan. Simply greasing a regular muffin pan that is not nonstick will not be enough and the biscuits may get stuck. You can also bake these in cupcake liners.
Low Carb Sweet Butter Biscuits
- 1 ½ cups superfine almond flour
- 1 tbsp aluminum-free baking powder
- 1/4 cup erythritol sweetener granular
- 4 tbsp unsalted butter melted
- 1/2 cup sour cream or plain Greek yogurt
- 2 large eggs
- 1 tsp vanilla
- 1/2 cup shredded low moisture part-skim mozzarella cheese
- 1 1/2 tbsp unsalted butter melted
- 1/8 tsp erythritol sweetener granular
- Preheat oven to 425°F. Lightly grease 9 muffin cavities of a 12-cup nonstick muffin pan.
- In a large bowl, whisk together almond flour, baking powder, and sugar.
- In a small bowl, combine butter, sour cream, eggs, and vanilla. Whisk until smooth. Pour into dry ingredients bowl.
- Mix with a whisk until batter is evenly mixed. It will be quite thick. Stir in cheese.
- Scoop ¼ cup of batter and place into greased muffin mold. Repeat until all batter is used up
- Bake biscuits about 12-14 minutes or until tops are golden and toothpick inserted comes out clean.
- In a small bowl, whisk together butter topping ingredients. Brush tops of biscuits with melted butter while they are still warm. Serve biscuits while warm.
- Biscuits can also be eaten at room temperature. I recommend you only brush with the butter the biscuits you plan on eating right away.
- Adding the sweetener to the butter topping is optional. I have also brushed the biscuits with just butter and they taste good that way too.
- You can try other cheeses but you want to use something with a mild flavor, which is why I used mozzarella. Make sure to use low moisture part skim mozzarella because regular mozzarella will add too much moisture to the batter.
- It is important to use aluminum free baking powder because this recipe uses such a large amount of baking powder. Using baking powder with aluminum may lead to the biscuits tasting slightly metallic.
- Make sure to use a nonstick muffin pan, otherwise the biscuits will stick to the pan. You can also bake these in parchment cupcake liners.
- To reduce fat and calories, you can use fat free plain Greek yogurt.
- I used So Nourished Erythritol Sweetener Granular.*
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- Estimated Nutrition Information does not include carbs from erythritol. Estimated Nutrition is calculated using full fat sour cream.
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.