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Looking for something to satisfy your bread cravings? These 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!
Light and fluffy drop biscuits that can be eaten with Sausage Gravy, used as an egg and cheese sandwich or eaten on their own!
You can even change things up and add herbs or spices to the mix to give them even more flavor! You could add rosemary, garlic, onion, chives, jalapeño peppers, dill, or any combination of these.
Or you could take them in a completely different direction and add more sweetener, along with some cinnamon and nutmeg! Whatever flavors you like, these drop biscuits could take on just about anything you’d like to add to them. This is such a quick and easy low carb biscuit recipe, you’ll find yourself making it all the time!
How to Make Keto Drop Biscuits
Ingredients
1½ Cups Almond Flour
2 Eggs, beaten
½ Cup Sour Cream
4 Tablespoons Grass-Fed Butter (melted)
½ Cup Shredded Cheddar Cheese
1 teaspoon swerve confectioners (or powdered erythritol)
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 minutes. Store leftovers in the fridge or freezer.
If you’re looking for a biscuit that uses coconut flour, try these Keto Biscuits!
Use to make an egg and cheese biscuit. You can even add sausage or bacon!
Or pour some Sausage Gravy over the top. See my recipe for homemade Sausage Gravy here.
Or serve with some butter!
You might also like these Keto and Low Carb breads/muffins…
Cheddar Jalapeño “Cornbread”
Rosemary and Kalamata Olive Focaccia
Italian Breadsticks
Bacon Cheddar Drop Biscuits
Bagels with Fathead Dough
Drop Biscuits - Keto, Low Carb & Gluten Free
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.).
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 🙂