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!
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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 over 1 NET CARB – 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 keto 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!
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 low carb 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.
How to Make the Best Keto Biscuits
Like I’ve said, these keto 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?!
Step 1: Mixing The Ingredients
As I’ve mentioned before, this whole low carb 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.
Step 2: Baking The Biscuits
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.
Step 3: Serving These Keto Biscuits
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, that are low carb and ready in 20 minutes!
Customizing These 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!
- Or use them to make this keto eggs benedict for an elevated breakfast!
How To Store These Keto Biscuits
Ok, so you've made these low carb keto biscuits, and you love them!
But, this biscuits recipe makes 9 biscuits, and you've got some leftover.
So, to store them, I recommend just covering them in the pan with some tinfoil. Or you could also transfer them to an airtight container. I don't ever refrigerate mine, but you can if you want to.
With that said, these keto biscuits will stay good for up to 1 week if you store them this way.
Wrapping It All Up
That is how to make low carb keto biscuits that are soft, moist, incredibly flavorful, and super easy to make!
This is my go to almond flour biscuit recipe and I just love how versatile it is. You can enjoy them in a variety of different ways, and they really are just as good as traditional biscuits. Honestly, I think I like these low carb keto ones better!
So I hope you enjoy these gluten free, low carb, keto, and almond flour biscuits as much as I do. If you make them, leave a comment below and let me know your thoughts.
And for more recipes, make sure to check out more recipes, make sure to check out my Youtube channel & Instagram Page.
Oh, and by the way, if you're looking for another really tasty keto side dish give this roasted kohlrabi recipe a shot next.Print
Keto 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
- Category: Breads and Biscuits
- Method: Baking
- Cuisine: Keto & Low Carb
1 ½ Cups (168g) Blanched Almond Flour
½ tablespoon (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
- 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.
1.75g NET CARBS per biscuit...
3g Carbs - 1.25g Fiber = 1.75g NET CARBS
- 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
The Diet Chef says
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!
Judy, did you have to cook them longer than 10 min? Katy
So amazingly moist! With butter is mouth watering. Definitely needs salt.
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.
The Diet Chef says
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?
The Diet Chef says
Yes, it should.
Denice A Rayburn says
I used plain greek yogurt and they came out just fine!
Can you sub the cheese or is there very much a mozzarella biscuit?:)
The Diet Chef says
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:)
MARY COUTURE says
I used sharp cheddar, and added an extra egg (my farm eggs are medium size.) The biscuits are excellent. Thank you so much!
I put them in cupcake liners!
This is the best idea, it worked perfectly! And these biscuits were amazing!
Denice Rayburn says
I made these exactly as written, and they're a good, basic biscuit. They rather lacked flavor though unless you slathered them with butter (which, of course, I did!). Perhaps a bit of salt or other seasonings in the batter would take these up to a 5 star rating. All in all, a nice and tasty treat, for sure. Next time I'm going to make them and add garlic with a bit of cheddar, and also make a batch with dried thyme and sun dried tomato.
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 😋😋😋
Nadine Alexis says
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!
Belinda Rafferty says
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.
Ramona Golden says
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 :)
Ika Dwinanto says
This turns out amazingly delicious!! Really love it, definitely will make more of these... Thanks for your recipes ❤❤
Easy recipe and so delicious.
Small bites of fluffy keto heaven! I made a few swaps based on what was in my fridge & used a 12 cup brownie pan so my macros were adjusted. I did the entire thing in the food processor — just added the wet ingredients one by one after the dry was mixed. Already thinking of new combinations!
Gina Millis says
Out of this world good, I can't believe the texture is perfect, yahooeeee!
Can’t get enough of these!
Fred J says
Very good. Ate them on the side with some bbq chicken.
Not dry at all! Was pleasantly surprised.
Ate them with some sugar free jam. Very good.
The biscuits I tried before these had coconut flour in them and I didn't like the texture. These were way better. Much more like real biscuits.
Turned out perfect.
Fran D. says
Made these yesterday with your bbq sauce recipe and dipped them in it. So delicious!!! Thanks Joe!
These are delicious but I agree with one of the viewers. I think they need some salt too. This is the first Keto biscuit that doesn’t get stuck in my throat. I will definitely try adding some rosemary or other cheeses too. Thanks Joe! Love your recipes!
The Diet Chef says
These made a fantastic side to dinner tonight.
Very much enjoyed these. Classic southern biscuits.
Salted butter on these was so good!
The biscuits were great.
Best low carb biscuits out there!
Made these for a cookout and everyone loved them.
Put some jelly on them and omg so good!
Flakey and fluffy just how I like my biscuits.
Very quick to make and turned out great.
simple process and ingredients. loved them.
very simple to make. came out great.
Peter Piper says
Try the chive flavored sour cream in this recipe. It gives the biscuits a lot of flavor.
Used colby jack cheese because that's all I had. Turn out great!!!
Just the kind of biscuits I liked, results was delicious.
Easy to make recipe.
I love these. I followed the recipe, but I used plain yogurt in the place of the sour cream. The next time I will try adding other flavors to the mix. My next batch will be a turkey peperoni version.
OMG These are fantastic!!!
I will definitely make these again.
I hope they keep well in the fridge.
Richard Gilliam says
Oh my. Found Kraft Creamy Melt shreaded mozzarella cheese, cooked for 9 minutes and voila, best tasting I've found so far.
I have been struggling for almost a full year to find healthy meal choices after being diagnosed with diabetes last year. It has been very hard to find decent recipes to replace the things I grew up eating.
That being said, your biscuit recipe is the -PERFECT- replacement I've been looking for. I used it to top a delicious meat pie, have used it to replace cornbread for a few dishes, and have even used them as replacement for a hamburger bun. I have recommended the recipe to many people and I know they will enjoy it just as much.
Thank you for taking the time to share these. The struggle to eat in a way that won't cause complications has left me depressed and dreading having to eat. But recipes like this help.
Best keto biscuits ever y’all.
Hubert Williams says
I made these twice to make sure that I could do it. I did it. I only changed the cheese to Colby Jack because that's what I had. I have tried a few other recipes similar but none turned out well. This one is awesome. I urge anyone to try it.
I don't have sour cream but heavy whipping...I'm just gonna go for it. We shall see 👀
I just made your biscuits, and they are GREAT! I used coconut oil instead of butter, and used yogurt instead of sour cream!! I will definitely be making them again!!
Ok, WOW. These are REALLY good. Have to admit I was skeptical because they are SO EASY! And uses ingredients I always have on hand, so they will definitely become a staple. Came out perfect the first time, light and fluffy with a melt-in-your-mouth texture - no butter needed.
Deb B says
I didn't use a food processor b/c I don't own one, even without that step these were FANTASTIC!!! I froze them so I can grab 1-2 out as I want them. Truly DELICIOUS, thank you for the recipe!!!
I'm new to baking and definitely new to keto baking. These are astounding. They are a blank slate, though. I'll be adding herbs next time!
I made these and were pleasantly surprised at how delicious they are. I didn't feel like I was eating keto
I rarely write reviews, but I had to for these biscuits. They were so easy and so delicious! I made these at dinner time so I added some garlic powder. I didn’t have sour cream, so I used cream cheese instead and they turned out perfectly. Can’t wait to make another batch without the garlic. I liked that you couldn’t really taste the cheese, which makes them have more of the taste and texture of a traditional biscuit. Thanks for a great recipe!
The Diet Chef says
Glad you enjoyed them so much <3
Jan Richter says
These are amazing....I will never use another recipe.