These keto biscuits are soft, buttery, cheesy, and come together in just 20 minutes with only 6 simple ingredients. And the best part is that each one of these biscuits has LESS THAN 2 NET CARBS! Quick, easy, filling, AND low carb – this is definitely the best keto biscuit recipe you can make!
The Best Keto Biscuits
Is there anything better than warm biscuits fresh from the oven?
Well, I don’t know about you guys, but I think practically any meal can be improved with a side of warm, freshly baked biscuits.
And let me tell you, these keto almond flour biscuits are everything. They’re savory, buttery, cheesy, fluffy… the list goes on and on!
Not to mention, they’re also super low carb. As I already mentioned, each one of these bad boys has just 1.75g NET CARBS – but honestly, you’d never be able to guess it from how filling they are.
Also, they don’t cost a lot of time, money, or effort to make either. A whole tray of biscuits comes together in about 20 minutes with literally just 6 ingredients.
Plus, they’re endlessly customizable and can be used in a ton of different ways.
I’ll get into that in a bit.
But first, let’s dive into the recipe!
How to Make the Best Keto Biscuits
Like I’ve said, these low carb butter & cheese biscuits are ready in under half an hour.
You can throw them together on a lazy Sunday morning and have delicious keto biscuits on hand for the rest of the week.
Incredibly easy, time-saving, and satisfying – is there anything these almond flour biscuits can’t do?!
The Ingredients
So, to make the homemade keto biscuits, you’ll need:
- Blanched Almond Flour
- Baking Powder
- Full-Fat Mozzarella Cheese
- 2 Large Eggs
- Sour Cream
- Unsalted Butter (if you use salted the biscuits will be salty)
Pretty simple stuff, right?!
You might be surprised by how crazy good these low carb biscuits turn out with just a few basic ingredients.
Trust me; they are seriously fantastic.
The butter, mozzarella cheese, and sour cream add a ton of richness, savoriness, and just the right amount of tanginess to balance out all those flavors.
Meanwhile, the almond flour, eggs, and baking powder give you that perfect biscuit texture that’s oh so satisfying to bite into.
Seriously, what more could you ask for?
Low Carb Flours for the Keto Biscuit
So as the recipe name states, these low carb biscuits are made using blanched almond flour. And, honestly, this is one of the best keto almond flour recipes there is.
Now, if you don’t already have almond flour in your pantry, you’ll want to pick up a bag ASAP. It’s a quintessential keto pantry staple and the foundation of a lot of my favorite keto recipes!
That being said, if you don’t have any blanched almond flour available, the best substitutes are sunflower seed flour and walnut flour. You can sub them in at 1:1 ratio, no problem.
What you don’t want to use, though, is coconut flour. I’ve said it time and time again, but it’s a pro tip that bears repeating – especially if you’re just starting to make keto recipes. Coconut flour is extremely absorbent and will yield some totally unsatisfying, dry, and powdery results if you use it as a substitute.
That is, if anything even turns out at all – you might just end up with a pile of crumbled dough.
So to sum up:
- Almond flour, walnut flour, sunflower seed flour = it’s a go!
- Coconut flour = it’s a no.
Step-By-Step Instructions
As I’ve mentioned before, this whole recipe is pretty straightforward.
You’ll want to start by preheating your oven to 450° F (232°C), so it’s ready once we finish the batter.
Oh, and by the way, if you only have a microwave, you can still make keto biscuits! I have a fantastic 3-minute low carb biscuit recipe on my blog.
Or, you can even try making both of my keto biscuit recipes and see which one you like best!
Anyway, the next thing you want to do is pulse your almond flour, baking powder, and mozzarella in a food processor.
What you’re looking for is a fine flour-like consistency. Once you’ve achieved that, you can set it aside.
Next, mix the wet ingredients in a medium-sized bowl until well-combined. Then, pour the dry ingredients in and mix until a thick batter forms.
Now, unlike the “regular” kind of biscuits, these low carb biscuits start as a liquid batter instead of a dry dough, so we’ll be baking our biscuits in a muffin tray instead of on a baking sheet.
To do that, spray a non-stick baking spray into the slots of your muffin tray then spoon the batter into each slot, filling each one three-quarters of the way full.
The pro-tip here is to spray and fill the slots one at a time just before adding the batter to prevent everything from sticking to the slots/liners.
Then, once you've sufficiently added the batter, you’ll then want to bake them for 10 minutes – yup, literally just 10 minutes – and set them aside to cool down to room temperature.
To remove them from the tray, take a thin knife, and run it around the edges of each slot to loosen the biscuit and slide it out. However, if you're using paper liners you won't have to worry about doing this.
And there you have it – warm, fluffy, savory cheese & butter almond flour biscuits, ready in 20 minutes!
Customize Your Keto Biscuits
So once you’ve got this recipe down pat, you can jazz it up any way you want.
Incorporate a mix of different cheeses, add some of your favorite herbs, or dress it up after baking with a drizzle of olive oil and a dash of flaky sea salt. Yum yum yum!
You can even make some cheesy keto biscuits à la Red Lobster by adding some cheddar, garlic powder, and Italian seasoning to the batter.
The possibilities are endless – and endlessly delicious!
What to Eat with Keto Biscuits
Obviously, these are wonderful on their own or with a pat of salted butter melted on top, but there are also a TON of ways you can use these keto biscuits to take your other meals to the next level.
Here are a few ideas to get you started:
- Serve with scrambled eggs, keto chicken sausage, and coffee for a classic diner-style breakfast
- Slice into halves to make mini keto sandwich buns
- Dip into soup for a super comforting and hearty dinner – try it with this keto broccoli cheese soup for the ultimate cheesy overload!
How To Store These Keto Biscuits
Ok, so you've made them, and you love them!
But, this recipe makes 9 muffins, and you've got some leftover.
So, to store them, I recommend just covering them in the pan with some tinfoil. I don't ever refrigerate mine, but I'm sure you can if you want to.
With that said, these keto biscuits will stay good for up to a week if you store them this way.
PrintKeto Biscuits | THE BEST Low Carb Almond Flour Biscuits Recipe
These keto biscuits are soft, buttery, cheesy, and come together in just 20 minutes with only 6 simple ingredients. Not to mention, each one of these biscuits has LESS THAN 2 NET CARBS! Quick, easy, filling, AND low carb – this is definitely the best keto biscuit recipe you can make!
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 9 Muffins 1x
- Category: Breads and Biscuits
- Method: Baking
- Cuisine: Keto & Low Carb
Ingredients
1 ½ Cups (168g) Blanched Almond Flour
½ Tbsp (5g) Baking Powder
½ Cup (56g) Full-Fat Mozzarella Cheese, Shredded
2 Large Eggs, Room Temp.
½ Cup (120g) Sour Cream
4 Tbsps. (56g) Unsalted Butter, Melted
Instructions
- Preheat your oven to 450° F (232℃).
- In a food processor, pulse the dry ingredients and mozzarella until they combine into a fine flour-like consistency. Set aside.
- In a medium bowl, mix the wet ingredients together. Pour the dry ingredients into the wet ingredients. Mix until a thick batter forms.
- Coat the slots of a muffin tray with non-stick baking spray and spoon in the batter to fill them ¾ of the way full.
- Spray and fill one slot at a time to prevent sticking.
- Bake for about 10 minutes. Let them cool completely in the tray. Run a thin knife around the edges of each biscuit to gently remove them from the tray.
Notes
1.75g NET CARBS per biscuit...
3g Carbs - 1.25g Fiber = 1.75g NET CARBS
Nutrition
- Serving Size: 1 Biscuit
- Calories: 225
- Fat: 19.5
- Carbohydrates: 3
- Fiber: 1.25
- Protein: 7
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I don’t have a food processor. Do I need to pulse the first few ingredients? All I have is a mixer
Just make sure to mince the cheese well if you don't have one :)
I made these in a 9x9 pan and cut them into 9 squares because I hate cleaning muffin tins! Delicious! I´m going to make them with chopped jalepeños next time!
Brilliant!
Judy, did you have to cook them longer than 10 min? Katy
So amazingly moist! With butter is mouth watering. Definitely needs salt.
Lovethisrecipe
Please show what brand of mozzarella you used. In local supermarkets here (Los Angeles) it’s all part-skim mozzarella and I’ve never seen full-fat.
Part skim should work fine too :)
May I use a blunder on plus cycle?
5 star....... 5 star. Yummy yum yum
Will yogurt work for sour cream?
Yes, it should.
Can you sub the cheese or is there very much a mozzarella biscuit?:)
I think you can use other cheeses too :)
Thank you, thank you!
I wanted to whip them up this week and juuuust wanted to check since I depleted my mozzarella for Thanksgiving stuff! :) I'll let you know what I used and how it went later this week:)
I put them in cupcake liners!
Great, great, great.. for me it takes like 13min though but I we all I'm impressed!
These was so delicious I added some garlic powder I was surprised how good almond flour biscuits can be WOW WOW WOW definitely something I will make again and again 😋😋😋
Great recipe!! I made a double batch. Cooked perfectly!!!
Then melted cheese on top!! Omg!!!
Thank you so much!!
Delicious delicious delicious. What a great recipe!
I added pepper jack and cheddar cheese, jalapeno seasoning. They were to die for.
OMG! These are AMAZING!! I added a little sea salt and dried rosemary to the batter. It is a fav combo of mine. WOW. Enough said.
Moist, fluffy and delicious! I will be making these biscuits on a regular basis! Thank you for sharing!
Great Recipe. I added a bit of vanilla extract and loved it.
This has been my favorite recipe so far. You are so right that this recipe truly is so versatile. I have used it to make muffins of all types, and today pumpkin spice doughnuts in my doughnut pan. I plan on trying cinnamon rolls with it next. I just use this recipe as the base because it comes out so moist and flavorful.
OMG!!! This was the very first time making these. They taste amazing. The recipe was spot on. They look amazing. I got 12 servings out of the recipe.
These are amazing! I've made them twice so far. Best bread recipe I have tried. I didn't have muffin pans, so I just made one big loaf of bread and split it into 9 sections. Soooo good. I think the addition of sour cream makes the difference from other similar recipes I have tried.
I served these at Christmas brunch. They were a hit. :-) Easy recipe!
They are so good I honestly want to cry... the texture is Devine. Even my non-keto hubby was impressed :)
Out of this world good, I can't believe the texture is perfect, yahooeeee!