Looking for something to satisfy your bread cravings? These Keto biscuits are so buttery and fluffy, and can be eaten on the side of just about any meal. And they can be made in under 15 minutes!
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Light and fluffy Keto drop biscuits that can be eaten with Sausage Gravy, used as an egg and cheese sandwich or eaten on their own!
One of the things most people miss when following Keto or a low carb diet is bread. Luckily, there are some amazing products out there that can take traditional biscuits and transform them into really delicious low carb substitutions.
These almond flour biscuits have such amazing texture and can be savory or with a few additions, they can even take on a sweeter flavor. They’re like a blank canvas for all your favorite flavors and seasonings.
The best part about this Keto biscuit recipe is that it’s literally a no-fail recipe. They’re super quick and easy and you’ll find yourself making them all the time!
What’s In Keto Drop Biscuits?
- Almond Flour
- Eggs
- Sour cream
- Grass-fed butter
- Shredded cheddar cheese
- Swerve confectioners
- Baking powder
- Baking soda
- Salt
*Exact measurements are listed in the recipe card below.
How to Make Keto Biscuits
Preheat your oven to 450 degrees.
Add the almond flour, baking powder, baking soda and salt to a bowl and mix using a hand whisk or fork.
In another bowl, add the eggs, Swerve, sour cream and melted butter and mix until combined. Add the cheese into the wet ingredients and continue mixing.
Add the dry ingredients into the wet and mix.
Scoop the biscuit mix into silicone muffin pan liners (or spray a non-stick muffin pan with non-stick spray) and bake for 10-12 minutes.
Mine took exactly 10 minutes. By cooking them in muffin cups, they rise better and do not spread out as much.
This Keto biscuit recipe uses almond flour. If you have a nut allergy or prefer coconut flour try these coconut flour Keto Biscuits!
Variations for This Gluten Free Biscuit Recipe
This Keto Drop Biscuit recipe is super versatile. There are so many ways to mix up the flavors and uses! Here are some of the most popular ideas:
- Serve with Raspberry Sauce, Blueberry Sauce or Strawberry Sauce drizzled over the top.
- Add an egg, a slice of cheese and Keto friendly ham, bacon or sausage for a complete breakfast or for a breakfast on the go!
- If you love jam, this Strawberry Chia Seed Jam is so easy to make and it’s good for you too!
- Looking for a Keto bread recipe that will go well with dinner? Make these biscuits savory by adding your favorite herbs to the batter with a little sprinkle of parmesan cheese added to the top before baking.
- Another great way to enjoy these guilt free biscuits is to give them a little bit of a sweet twist. Slice in half the baked and cooled biscuits. Smear with a little softened butter and sprinkle with a cinnamon and Swerve Granular mixture then place under the broiler in your oven just until the butter melts and the sugar begins to brown.
Best Way to Store Low Carb Biscuits
This almond flour biscuit recipe, stores really well right on the counter top for a couple of days. You can use a muffin keeper like this one to ensure their optimal freshness. If you don’t have a muffin keeper, just place them in the fridge for up to a few days.
Can You Freeze Keto Biscuits?
They freeze very well. Wrap leftover biscuits individually in plastic wrap or place them in an air tight container and freeze for up to month or two. When you’re ready to serve them, just set them on the counter for about 30 minutes to thaw.
What are the Carbs in Keto Biscuits?
Gluten free flours have been a huge benefit for Keto bakers. Traditional biscuits have somewhere around 25-30 grams of carbs each! If you’re following Keto, that’s more than a whole days worth of carbs.
But, by using almond flour, these little clouds of goodness, only have 2 net carbs each. How fantastic is that?! With the substitution of almond flour, you can enjoy low carb biscuits without having to abandon your Keto goals!
If you love gravy with your biscuits, you’re going to love this Homemade Sausage Keto Gravy recipe. It is so quick and easy to make it and it truly takes low carb biscuits to the next level.
More Keto Breakfast Recipes
- Easy Keto Breakfast Casserole
- Fluffy Pancakes with Strawberry Sauce
- Tiramisu Pancakes
- Blueberry Lemon Scones
- Keto Pumpkin Chaffles
- Mexican Breakfast Casserole
- Egg Benedict
- Keto Ricotta Almond Pancakes
- Coffee Crumb Cake
- Keto Blueberry Pancakes
- Sausage and Pepper Breakfast Casserole
- Cinnamon Roll Waffles with Cream Cheese Icing
More Gluten Free Bread Recipes
- Cheddar Jalapeño “Cornbread”
- Rosemary and Kalamata Olive Focaccia
- Italian Breadsticks
- Cranberry Orange Bread
- Bacon Cheddar Drop Biscuits
- Bagels with Fathead Dough
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
Shop my favorite products on Amazon and check out my Keto Pantry List!
Drop Biscuits – Keto, Low Carb & Gluten Free
Recipe Video
INGREDIENTS
- 1½ Cups almond flour
- 2 whole Eggs, beaten
- ½ Cup Sour Cream
- 4 Tablespoons Grass-Fed Butter, melted
- ½ Cup Shredded Cheddar Cheese
- 1 teaspoon Swerve Confectioners
- 1 Tablespoon Baking Powder
- 1/2 teaspoon baking soda
- Pinch of Salt
PREPARATION
- Preheat the oven to 450 degrees.
- Add the almond flour, baking powder, baking soda and salt to a bowl and mix using a hand whisk or fork.
- In another bowl, add the eggs, swerve, sour cream and melted butter and mix until combined. Add the cheese into the wet ingredients and continue mixing.
- Add the dry ingredients into the wet and mix.
- Scoop the biscuit mix into silicone muffin pan liners (or spray a non-stick muffin pan with non-stick spray) and bake for 10-12 minutes (mine took exactly 10 min.).
These are awesome. Quick, delicious, hold their shape to be cut into to make a breakfast sandwich. Not eggy at all IMO. Used shredded mozzarella as it was all I had but I like the neutral bread-like flavour. Much easier than making loaves of almond flour bread with psyllium husk- which is also expensive. Stuff I have in my kitchen all the time too. 😋😋
I’m so glad you like them!
Made these they are delicious. I used a taco nacho mix for the cheese. Will be making them again
Sounds awesome, glad you liked them!
I have made these twice and both times they are delicious. I do agree with a couple of reviews that the sharp cheddar was too strong for my taste for such a delicate dough. I love sharp cheddar but went with mild the second time and will stick with that. The first time I used a whisk and rubber spatula without a hand mixer. My husband and I both felt they were a little eggy, I figured the hand mixer would solve that problem. Second time around I used the hand mixer to beat only the egg whites until semi… Read more »
I’m confused why they would seem eggy when there are only 2 eggs amongst 12 biscuits. Cupcakes use 2-3 eggs and only yield 10, but those never seem eggy. You can always replace the cheddar with Monterey Jack or even mozzarella, which are milder in flavor. Glad you liked them and especially the scripture 🙂
Hi. Does the confectioners make them sweet? I’m looking for more of a dinner “roll.” Should I omit the sweetener?
They really don’t make them sweet, just a tiny hint of sweetness. You can definitely omit the sweetener to make them more savory.
These are the BEST biscuits I’ve tried since going keto, and I’ve tried many different recipes. I love them! Thank you for sharing this recipe!
Aww, so nice to hear that, thanks for letting me know!
These are by far the best almond flour biscuits. I had them plain, with sausage gravy and with egg and sausage. Absolutely delicious and very easy prep! Thank you!
Glad you enjoyed them with the sausage gravy, that is my favorite way to eat them!
These are the first biscuits that turned out fantastic. Finally something I would serve to guests. Thank you and God bless.
Awesome! Glad you enjoyed them, and God bless you too, thanks!
These are so good! I’ve had mixed results with keto baked goods previously, but I’m so happy with how these turned out. Perfect with a little butter on top, served with my corned beef and green bean keto dinner.
That’s great, glad you liked them!
So good! Gritty at first, leftovers were AMAZING
Glad you enjoyed them! If you use superfine almond flour, they shouldn’t be gritty.
These biscuits are delicious. My brother and sister-in-law, who are not Keto, loved them.
Aww, that’s so great to hear!!
Extremely moist! Love them. I think I might try making them with more sweetener next time & remove the cheddar for more of a sweet treat. Maybe try adding cinnamon 🙂
I served these with a roast and carrots and my husband loved them. Thank you!
I love that idea, sounds wonderful! Glad you and your husband enjoyed them, thanks for letting me know 🙂
Thank the Lord for this website. Mom and I are trying the keto diet and I’m the cook in the house. I love how easy your recipes are!!! I made these biscuits and I’m definitely sharing your blog with others in my family that are doing the keto!
I replaced the shredded cheddar with Mexican style blend from Costco and omitted the swerve. I used Central American sour cream. But LOVE LOVE LOVE these biscuits and your other recipes! Keep them coming please! 🙏🏽❤️
Thanks for the wonderful feedback, and for letting me know how much you enjoy the biscuits! And thank you for your kind words and blessings, I appreciate that!
Chicken and Dumplings, for anyone who is wondering if this recipe would work. It doesn’t. It just turns to mush unfortunately, but I look forward to trying it in the muffin pan and reviewing it that way. I would love to know if anyone have found a good keto chicken and dumplings that had tasty dumplings!
I definitely wouldn’t recommend using this recipe for chicken and dumplings. These are best as prepared per the recipe, specifically using the muffin pan, as they’ll hold their shape better. Personally, I don’t have a chicken and dumplings recipe to share, but along the same lines, I do use these in my Chicken Pot Pie Casserole and they are delicious! I do hope you give them a try in the muffin pan 🙂
Can I omit the swerve confectioners? Should I increase the flour by one teaspoon? Thanks!
Hi Dani,
Yes you can omit the Swerve, but no need to increase the almond flour, they will be just fine.
These are awesome! They remind me of corn muffins (texture-wise) and they taste amazing!
Thank you, Jesus, for leading me to this site.
Glad you found me, glory to the Lord indeed!
The taste is good. I substituted 1/4 cup oat fiber for 1/4 cup almond flour this time around. My biggest issue is that if I try to use these as drop biscuits, they collapse/spread more than I’d like. They taste great, but have no height. I’d love to avoid needing a muffin pan if I can get away with that. Any ideas that might help that?
Peter,
We can’t expect almond flour to behave like all purpose flour in regular biscuits, which would have yeast and have gluten to help the rising and expansion. I love oat fiber, I bake with it all the time, but you are still without yeast and gluten. So this is why I usually use a muffin pan, it really helps them hold their shape better.
Do these have an egg flavor? My husband is not a fan of “eggie” flavored anything.
Not at all, and there are only 2 eggs in the entire recipe that makes 12 biscuits. I’m not a fan of the eggy flavor in Keto breads or biscuits either!
I just tried this recipe and LOVE IT! I’ve never had anything made with almond flour before and was worried about the taste. They are delicious and fluffy. I can’t wait for my family to taste them.
So nice to hear that you love the drop biscuits! Thanks for stopping by to let me know 🙂
Is there a flour I can use other than almond flour? I am very allergic to almonds.
What other cheese could I use? For some reason chedder cheese upsets my stomach.
Hi Vanessa,
You can try just about any cheese that will melt nicely. Monterey Jack is one option, Colby is another.
just made these. very impressed. had the texture of dense corn bread, but since i like & miss corn bread it’s all good. i wanted savory, so added some sage, going to add a lot more next because i love sage, & left out the sweetener. will make these again & try other cheese & herb combos. did the suggest of letting the batter sit for 30min to absorb think it did help. wonderful recipe.
I haven’t made these yet but have been looking for a recipe to make sweet drop biscuits for a dessert we have here in Nova Scotia, Canada. It is called Blueberry Grunt. you boil blueberries with some sugar(will be monkfruit for me, lemon juice, so like a compote. once it is boiling you add your sweet dumplings and cover. let simmer for 15 minutes….it is a summertime favorite in my house so was wanting to come up with a Keto version and think these biscuits might do the trick.
Oh goodness these are delicious! I did the 6 muffin tin and probably should have left them in a little longer than 10 minutes maybe a minute or two longer but they are really very good!!! I used three different types of cheeses that I had left in the fridge and I didn’t use the swerve because I did not know what it was but they are sooooo good! Didn’t wait to cook them just popped them in the oven, I was hungry! One serving does the trick! I will definately make these again!!!! I think heating them up in… Read more »
Hi Christy,
So nice to hear that you enjoyed the biscuits! Thanks for stopping by to let me know 🙂
This is the best muffin recipe I’ve made since I began the keto diet last September. I made as directed but I let them sit out about 30 minutes before I put them in the oven. That gave the almond flour time to absorb the moisture and the texture was less gritty as a result. Delicious thank and you for the recipe.
Hi Andrea,
I’m glad you liked them and great tip, thank you!!
More like muffins than biscuits, but very good!
These are very good. I made mine savory by adding some parsley and basil. I think if you wanted to make a breakfast sandwich (with an egg and cheese) you might want to make 6 larger biscuits instead of the 12 smaller ones. At least that’s my preference. Again, these biscuits are really good!
Hi Deborah,
Sure, that’s one way to do it. I honestly prefer the smaller ones to save a little on the carbs, but to each his own, right? Glad you liked them and great idea to make them savory with the addition of herbs!
My Brother in law just started Keto a month ago and has lost 13 pounds. He misses his bread. My sister and he made some bread, but it is tasteless and heavy as a brick. What is a great recipe for tasty, light bread they can try? Thank you.
Hi!!! Just made these and they were amazing!! One question mine didn’t get as high as yours. Any suggestions?
Hi Julie,
The only thing I can imagine is maybe check the expiration date on your baking powder. Or maybe over-mixing the batter might make them less fluffy. Just two ideas to consider. I’m glad to hear you liked them anyway 🙂
Thank you so much for this recipe!
You are most welcome, glad you enjoyed it!
Do you think they woood freeze well? I’m about to make another batch right now. Lololol.
Absolutely! I freeze mine all the time 🙂
OMG! They are so good. Thanks for posting. Now I want to try and make some kind of egg bake using this for a top or bottom. Do you have any recipes for something like that?
Hi Mary,
I don’t really have anything like that in a recipe, but I just scramble and egg, add a little cheddar cheese and either sausage or bacon to sandwich in between one of these biscuits and YUM!! Thanks for the great feedback and I’m happy to hear you like them!
Just made this and took them out off oven. Very good. Will make again.
I did let my eggs get to room temperature that was suggested. I didn’t use the swerve but I did use a little monk fruit, maybe a 1/2 tsp.
Thank you for the recipe.
Hi Sonya, Glad you liked them, they’re a favorite of mine too! A little trick I use when I’m strapped for time and need room temp eggs, I submerge them in really warm (almost hot) water for about 10 minutes and it gets them to the perfect temp! Thank for the great feedback 🙂
can you leave out the “sweetner” and not hurt the texture?
Hi Susan, yes that should be just fine.
WOW! These are soooooo good! I can see so many other possibilities with these from sweet to savory! Thank you for a great recipe!
Hi Emily,
You are most welcome and thank you for your kind words! I’m glad you liked the biscuits and you can certainly change things up with different flavors 🙂
These were fabulous…I had one with dinner all last week ^_^
Hi Jessica,
Thanks for the feedback and I’m glad you enjoyed them 🙂
These are delicious!!
I’m glad you liked them!
Oh my gosh! These are so good! I’ve been trying low carb/gluten free and have had some disappointments here lately but these are fantastic! I had to sub whole milk greek yogurt in place of the sour cream since I was out of sour cream….worked great!
Very creative of you to sub with the greek yogurt!! I’m glad they turned out great for you 🙂 Thank you for the feedback!!
Is there a way to make them a little less eggy?
Hmm, not sure they would hold together with only one egg to be honest. I’m not sure why they would be eggy, there are only 2 eggs in the entire recipe of 12 biscuits. They really shouldn’t taste too eggy.
I’ve read this but haven’t tried it yet. If you let the eggs get to room temperature before mixing it’s not as eggy. I have no idea why but it’s worth a try!!!
Loved this recipe! I hate gluten free bread, but this one was GOOD! My whole family likes it! Thanks!
Thanks for taking the time to give your feedback Andrea, and I’m glad you liked the biscuits!
Soooooo good!! As with any recipe I have to tweak it a bit. I added pepper, garlic and onion powder, and Italian seasoning. I can’t give you measurements because I rarely ever do, but I’m generous with my seasonings, thanks Dad. J didn’t want the seasonings, so I only added salt and pepper to his and subbed cottage cheese and extra butter (ran out of sour cream!). Let me tell ya, extra butter is 👌. It ups the fat and had a great texture. Could absolutely be made with cinnamon for a sweet treat! Ooh, and pumpkin!! Endless possibilities if… Read more »
Soooooo good!! As with any recipe I have to tweak it a bit. I added pepper, garlic and onion powder, and Italian seasoning. I can’t give you measurements because I rarely ever do, but I’m generous with my seasonings, thanks Dad. J didn’t want the seasonings, so I only added salt and pepper to his and subbed cottage cheese and extra butter (ran out of sour cream!). Let me tell ya, extra butter is ?. It ups the fat and had a great texture. Could absolutely be made with cinnamon for a sweet treat! Ooh, and pumpkin!! Endless possibilities if… Read more »
How creative of you to add your own touch to the biscuits! 10 minutes was perfect for me as well. Thanks for sharing your tweaking and I’m glad to hear you liked the biscuits!
I made these yesterday and they were soooooo tasty. These will be on my weekly list of things to make for my weekend prep! Thanks for the recipe 👍
I made these yesterday and they were soooooo tasty. These will be on my weekly list of things to make for my weekend prep! Thanks for the recipe ?
Thanks so much for the great feedback and I’m glad you enjoyed them!!
I just made these muffins/biscuits I didn’t put in the sweetener. I didn’t have any cheddar cheese or sour cream either. I substituted these items with an 8oz brick of cream cheese. They turned out awesome. So tasty!!!
Sounds fantastic and very creative! Glad to hear that they turned out great for you 🙂