These Keto biscuits are so buttery, fluffy and have a classic traditional biscuit texture. Enjoy on the side of any meal or slather with some butter and enjoy them guilt free!

Jump to:

• ❤️ Why You'll Love this Keto Biscuit Recipe
• 🛒 What's in Keto Drop Biscuits
• 🔪 How to Make Almond Flour Biscuits
• Variations for This Gluten Free Biscuit Recipe
• Best Way to Store Low Carb Biscuits
• Can You Freeze Keto Biscuits?
• What are the Carbs in a Keto Biscuit?
• More Keto Breakfast Recipes

❤️ Why You'll Love this Keto Biscuit Recipe

• Light and fluffy texture that is so close to a traditional biscuit
• Enjoy on the side of any meal or use in a breakfast sandwich
• Goes perfectly with a bowl of chili or soup
• Easy to make in under 30 minutes

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.

I recently made some improvements to the recipe to give them a more traditional biscuit texture. So what changed? Instead of using pre-shredded cheese, I finely shredded mine from a block using a microplane, which allowed the cheese to completely melt into the batter.

I also added oat fiber, which is optional, but HIGHLY recommended. Oat fiber is the biggest key to the improving the texture. If you're concerned about having to buy it for just one recipe, check out the plethora of oat fiber recipes I have. I promise you will love the stuff and will not be disappointed!

Lastly, I swapped out the sweetener and changed up the cooking times and temperatures which also helps improve the texture.

🛒 What's in Keto Drop Biscuits

• Almond Flour
• Eggs
• Sour cream
• Butter
• Shredded cheddar cheese
• Monk fruit/allulose
• Baking powder
• Baking soda
• Salt
• Optional: Oat fiber

*Exact measurements are listed in the recipe card below.

🔪 How to Make Almond Flour Biscuits

Preheat your oven to 450°F.

Add the almond flour, baking powder, (optional) oat fiber, baking soda and salt to a bowl and mix using a hand whisk or fork.

In another bowl, add the eggs, sweetener, 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 using an ice cream scoop into silicone muffin pan liners (or spray a non-stick muffin pan with non-stick spray) and bake for 10 minutes. 

Tip: Using an ice cream scoop helps to ensure the biscuits are the same size and cook evenly. By cooking them in muffin cups, they rise better and do not spread out as much.

Lower the temperature to 350°F and bake for an additional 5-7 minutes.

Tip: This last step helps to slightly dry the biscuits out a bit, making them closer to a traditional biscuit, rather than a muffin.

Allow to cool slightly before cutting into and serving.

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 airtight 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 a Keto Biscuit?

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

• Eggs Benedict
• Keto Ricotta Almond Pancakes
• Blueberry Muffins
• Italian Sausage and Spinach Quiche
• Sausage Gravy & Biscuits
• Fluffy Pancakes with Strawberry Sauce

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.

*Originally published on April 16, 2018, updated on July 10, 2023 with new photos, improvements to the recipe and helpful tips.