This delicious Keto Biscuits recipe makes soft, fluffy, and buttery low-carb biscuits. Made with almond flour and coconut flour, these tender drop biscuits are gluten-free, keto, and low-carb.
Keto Biscuits Recipe
I know that a lot of people miss bread when they first start a ketogenic diet. This keto biscuit recipe is a great choice to make to satisfy your cravings for biscuits without going over your carbs for the day.
I love this recipe for keto biscuits because it makes tender and fluffy biscuits that are ready in less than 20 minutes. The biscuits are perfect spread with a little butter, split and filled to make egg and cheese breakfast sandwiches, or paired with hearty keto soups and stews.
This keto biscuits recipe calls for a handful of common keto ingredients, like almond flour, coconut flour, and butter. A little bit of sour cream keeps these keto biscuits moist and fluffy. With only 2 grams of net carbs per serving, these buttery low-carb biscuits will surely become one of your new favorite keto recipes.
For more keto baking recipes, be sure to check out these Keto Blueberry Muffins, Keto Zucchini Bread with Walnuts, and Keto Pumpkin Bread.
Ingredients in Keto Biscuits
This recipe for Keto Biscuits calls for several common ingredients. If you’ve been on the keto diet for any length of time, you likely already have these keto baking ingredients in your pantry.
You’ll notice that this recipe uses a mix of almond four and coconut flour. I like to use both for the best texture. Using just almond flour on its own can create a dense texture that I don’t always love — so using a bit of coconut flour tends to lighten things up.
Almond Flour
Like a lot of my keto baking recipes, these biscuits start out with good, old almond flour. Almond flour is one of the best grain-free alternatives to all-purpose wheat flour. It’s practically a pantry staple for folks following a ketogenic diet.
For baking, I like to use an almond flour made from blanched almonds with a super-fine ground texture.
And, if you don’t use almond flour as frequently as I do, you can store it in your refrigerator or freezer to keep it fresher, longer.
Coconut Flour
Coconut flour is a high fiber flour that is super useful in gluten-free, grain-free and low-carb baking.
But because of its high-fiber content, baking with coconut flour can be a bit tricky. Coconut flour absorbs liquid like crazy — so recipes using coconut flour tend to have a higher ratio of wet ingredients like eggs, coconut milk, or water.
Xanthan Gum
Xanthan gum is a gluten-free baking staple. It is a common food additive that helps keto baked good to retain their structure in the absence of gluten. A little bit of xanthan gum goes a long way.
If you don’t have xanthan gum, you can try substituting a tablespoon or two of psyllium husk powder for similar, but not identical, results.
Sour Cream
Using a bit of full-fat sour cream in this recipe is the key to giving these keto biscuits their soft, fluffy texture. Sour cream also gives these biscuits moisture.
Choose a full-fat sour cream for best results. One half-cup of sour cream adds about 4 net carbs to this recipe (or .67 net carbs per biscuit).
For even more information about keto baking ingredients, check out this comprehensive Guide to Keto Flour Substitutions.
How to Make Keto Biscuits
These drop-style biscuits are very easy to make. To start, combine the dry ingredients in a large mixing bowl. I like to whisk the dry ingredients together first, to break up any lumps in the almond flour and combine the other ingredients thoroughly.
Using your fingertips, a pastry blender, or the back of a fork, work the butter into the dry ingredients until the mixture resembles crumbs. Then, in a smaller mixing bowl, combine the wet ingredients — eggs and sour cream — together until smooth.
Then, all that’s left to do is add the wet ingredients to the dry together and stir together with a spatula to combine. Mix well, and that’s it!
Next, preheat the oven, and prepare a cookie sheet with parchment paper. Divide the biscuit dough into 8 equal portions, and place onto the parchment-lined baking sheet.
Tip: To portion the biscuit dough, I like to use a large cookie scoop like this one to make evenly sized biscuits. This biscuit dough is pretty sticky, and a cookie scoop makes the process easy and mess-free!
Tips for Baking Keto Biscuits
This keto biscuit recipe is a great easy recipe that is perfect for both beginners and experienced keto bakers. Here are a few more tips to help you bake the best batch of keto biscuits possible.
- Use finely ground almond flour. Using an almond flour labeled “super-fine” will give you the best texture. Less gritty, and more like actual bread.
- If you have the time, let the dough rest for up to 10 minutes before scooping to allow the flour to hydrate. Keto flours, especially coconut flour, really soak up liquid. If you can spare a few extra minutes (like while the oven preheats) give the dough a chance to hydrate. That way, the biscuit dough will be easier to scoop and portion out onto the baking sheet.
- Use a cookie scoop to portion the biscuits. Treat this biscuit dough like you would traditional drop biscuits. The dough will soft and a bit sticky, so it will be easier to scoop with a cookie scoop or large spoon. This is not a dough you will want to try and roll out with a rolling pin.
- Use parchment paper to prevent sticking. Keto baked goods like to stick to baking sheets. So, for extra insurance against sticking and burning, line your cookie sheet with parchment paper before baking.
Variations on Keto Biscuits
This keto biscuit recipe is super versatile, too! You can add all sorts of herbs, spices, and even cheeses to mix up the flavor of these biscuits. Here are a few ideas to get you started.
- For a savory biscuit to serve with dinner, add a 1/2 tsp of garlic powder and a few pinches of dried herbs to the dough before baking. Rosemary and thyme would be great in this biscuit recipe.
- For a spicy biscuit, add some cayenne pepper, smoked paprika, a handful of diced Pepper Jack cheese to the dough.
- For a Caccio e Pepe style biscuit, add finely grated Grana Padano or Parmesan cheese and lots of freshly grated black pepper.
- For a “Cheddar Bay” style biscuit, add 1 tsp of garlic powder, 1/2 cup of shredded sharp Cheddar cheese, and a pinch of cayenne. After baking, brush with melted butter and sprinkle with chopped fresh parsley.
More Keto Baking Recipes
For more keto baking recipes, be sure to check out these Keto Blueberry Muffins, Keto Zucchini Bread with Walnuts, and Keto Pumpkin Bread.
What to Serve with Keto Biscuits
I love this recipe for keto biscuits because you could serve it at every meal. It’s perfect to have on the side with keto soup, salad, or almost any entree dish.
In the morning, you can split on in half and make a tasty breakfast sandwich with egg, cheese, bacon, or sausage.
Or, spread one with butter and top with sugar-free maple syrup for a sweet snack.
How to Store Keto Biscuits
After baking, you can store keto biscuits in a lidded container at room temperature for 2-3 days.
You can also make these keto biscuits ahead of time and freeze them to eat later. Sometimes, I like to make a double batch and freeze half. To do this, freeze them after baking and store well wrapped. You can warm them up in the oven, or reheat them in the microwave just before serving.
Keto Biscuits
This delicious Keto Biscuits recipe makes soft, fluffy, and buttery low-carb biscuits. Made with almond flour and coconut flour, these tender drop biscuits are gluten-free, keto, and low-carb.
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 tsp xanthan gum
- 1/4 cup butter, diced
- 2 eggs
- 1/2 cup sour cream
Instructions
- Preheat the oven to 400, and line a baking sheet with parchment paper.
- Combine the dry ingredients -- almond flour, coconut flour, salt, baking powder, and xanthan gum -- in a large mixing bowl. Whisk the dry ingredients together to break up any lumps.
- Using your fingertips, a pastry blender, or the back of a fork, work the butter into the dry ingredients until the mixture resembles crumbs.
- Then, in a smaller mixing bowl, combine the wet ingredients -- eggs and sour cream -- together until smooth.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Divide the biscuit dough into 8 equal portions, and place onto the parchment-lined baking sheet. Bake for 12-15 minutes, until golden brown around the edges.
Notes
Use a cookie scoop to help portion the dough! You can pat down the scooped dough into a even thickness.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 150Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 70mgSodium: 40mgCarbohydrates: 5gNet Carbohydrates: 2gFiber: 3gSugar: 1gProtein: 4g
The nutrition information shown is an estimate provided by an online nutrition calculator. Carb count will vary with different ingredients and brands. It should not be considered as a substitute for a professional nutritionist’s advice.
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