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.