Craving warm, flaky biscuits but trying to stay low-carb? These buttery keto biscuits are your golden ticket. Light, fluffy, and melt-in-your-mouth delicious, they prove you don’t need wheat flour to enjoy true comfort food. Whether you’re pairing them with breakfast, serving them as a dinner side, or just snacking warm from the oven, they’ll remind you why biscuits are a timeless favorite (minus the carb crash).
Ingredients for Keto Biscuits
- 2 cups almond flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup unsalted butter, melted
- 2 large eggs
- ¼ cup sour cream
- 1 teaspoon garlic powder (optional)
- ¼ cup shredded cheese (optional – cheddar works beautifully)
Tip: If you prefer coconut flour, swap with ½ cup and increase eggs to 3. Texture will differ slightly.
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, whisk together almond flour, baking powder, salt, and garlic powder (if using).
- Whisk wet ingredients: In a separate bowl, combine melted butter, eggs, and sour cream until smooth.
- Combine mixtures: Pour wet into dry and stir until a soft dough forms. Fold in shredded cheese if desired.
- Shape biscuits: Scoop dough into 12 even rounds and place them on the baking sheet.
- Bake for 15–20 minutes, or until tops are golden brown.
- Cool slightly before serving warm with butter or your favorite keto-friendly spread.
Tips & Tricks for Perfect Keto Biscuits
- Don’t overmix: Keeps biscuits tender.
- For fluffier biscuits: Add ½ teaspoon xanthan gum if you want extra structure.
- Serving ideas: Pair with scrambled eggs, dip into keto chili, or slice for mini breakfast sandwiches.
- Avoid dryness: Don’t overbake; pull them out as soon as tops turn golden.
Substitutions & Variations
- Dairy-Free: Use coconut cream instead of sour cream + ghee or vegan butter.
- Cheddar Garlic Biscuits: Add ½ cup shredded cheddar + 1 tsp garlic powder.
- Sweet Version: Add 1 tbsp granulated monk fruit and a pinch of cinnamon.
- Herbed Biscuits: Mix in fresh rosemary or chives for a savory kick.
Frequently Asked Questions
Can you freeze keto biscuits?
Yes! Bake as directed, cool fully, then freeze in a zip bag for up to 2 months. Reheat in the oven at 300°F until warm.
How should I store them?
Keep in an airtight container at room temp for 2 days, or refrigerate up to a week.
Why are my biscuits crumbly?
Most likely too much almond flour or overbaking. Stick to spoon-and-level measuring, and watch the oven closely.
Can I make these dairy-free?
Absolutely, swap sour cream for unsweetened coconut cream and butter for ghee or vegan butter.
Nutrition Information (per biscuit)
- Calories: 150 kcal
- Fat: 13 g
- Protein: 5 g
- Total Carbs: 2 g
- Net Carbs: ~1.5 g
Comfort Food Without Compromise
Let’s be honest: biscuits are soul food. They’re warm, flaky, and meant to be shared at the table. With these buttery keto biscuits, you can enjoy that same comfort without stepping out of your low-carb lifestyle. Bake them once, and you’ll likely make them a weekly ritual, they’re that simple and satisfying.
Go ahead, preheat your oven, make a batch, and tell me in the comments: Did you go classic buttery or try a cheesy twist?
Buttery Keto Biscuits (Ready in 20 Minutes!)
Ingredients
- 2 cups almond flour
- 1 tbsp baking powder
- ½ tsp salt
- ¼ cup unsalted butter, melted
- 2 large eggs
- ¼ cup sour cream
- 1 tsp garlic powder (optional)
- ¼ cup shredded cheese (optional – cheddar works beautifully)
- If you prefer coconut flour, swap with ½ cup and increase eggs to 3. Texture will differ slightly.
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, whisk together almond flour, baking powder, salt, and garlic powder (if using).
- Whisk wet ingredients: In a separate bowl, combine melted butter, eggs, and sour cream until smooth.
- Combine mixtures: Pour wet into dry and stir until a soft dough forms. Fold in shredded cheese if desired.
- Shape biscuits: Scoop dough into 12 even rounds and place them on the baking sheet.
- Bake for 15–20 minutes, or until tops are golden brown.
- Cool slightly before serving warm with butter or your favorite keto-friendly spread.
Notes
- Texture tip: The dough will feel a little sticky — that’s normal. Don’t add extra flour, or the biscuits may turn dry.
- Cheese lovers: Shredded cheddar or parmesan adds a savory kick (and helps the biscuits hold together).
- Dairy-free option: Swap butter with ghee or vegan butter, and replace sour cream with coconut cream.
- Freezing tip: Freeze unbaked biscuits on a tray, then store in a bag. Bake from frozen, adding 3–4 minutes to bake time.
- Serving idea: These biscuits make great keto sliders — slice and stuff with egg, bacon, or pulled chicken.