These keto biscuits are a revelation for those on a low-carb or gluten-free diet. They’re incredibly buttery, tender, and flaky, defying the common misconception that keto baking is dry and bland. With simple ingredients and 15 minutes in the oven, you can enjoy these warm, fluffy biscuits with only 2 grams of net carbs per serving.
Want more keto bread recipes? try my keto pull-apart bread, keto zucchini bread, or keto bread sticks.
Why These Keto Biscuits are a Must-Try
- Diet-Friendly: Naturally low in carbs and gluten-free, these biscuits cater to various dietary needs.
- Customizable: The base recipe is for savory cheese biscuits, but you can easily adapt it to create sweet or plain variations.
- Quick & Easy: These rustic drop biscuits require minimal effort and bake in just 15 minutes.
- One-Bowl Wonder: Cleanup is a breeze with this simple recipe.
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Pinch of ground white pepper
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- ½ cup sour cream
- ¼ cup melted butter
- 1 large egg
Keeping the above low-carb ingredients on hand enables you to bake your keto biscuits on call as well as many of our other recipes when needed.
How To Make Keto Biscuits
- Preheat and prepare: Preheat your oven to 170°C (340°F) and grease a 12-hole muffin or brownie pan.
- Combine dry ingredients: In a large mixing bowl, whisk together the almond flour, salt, pepper, and baking powder.
- Mix in cheeses and wet ingredients: Add the shredded cheeses to the dry ingredients and mix till combined. Then, add the sour cream, melted butter, and egg. Mix until a dough forms.
- Spoon into pan: Divide the dough evenly among the greased pan holes.
- Bake: Bake for 15-20 minutes, or until the tops are golden brown and spring back when touched.
- Rest and enjoy: Remove the biscuits from the oven and let them rest for 5 minutes before serving.
Expert Tips for Baking the Best Keto Biscuits
- Don’t Overmix: While overmixing won’t make these biscuits tough like traditional ones, it can deflate the batter and lead to denser results. Mix only until the ingredients are just combined.
- Watch Baking Time: Keep a close eye on the biscuits as they bake. They will continue to cook as they cool, so remove them from the oven when the edges are lightly browned and the tops are golden. See images.
- Embrace Imperfection: These are drop biscuits, not rolled and cut, so don’t worry if they aren’t perfectly shaped. Their rustic appearance adds to their charm.
Flavor Variations
- Garlic & Herbs: For extra flavor, consider adding a pinch of garlic powder or your favorite herbs to the dough.
- Ham & Cheese: Fold in 1/2 cup of finely chopped ham and chopped chives for a savory twist.
- Cheeses: Feel free to experiment with different types of cheese to create your own unique flavor combinations.
Serving Suggestions
These keto biscuits are the perfect accompaniment to almost any keto recipe, but they’re perfect with:
- Keto soups such as my keto chicken noodle soup and cream of mushroom soup.
- Casseroles such as my famous keto chicken broccoli casserole and my delicious keto pizza casserole.
- A delicious addition to my delicious keto cottage pie and keto shepherd’s pie.
Storage Instructions
Fridge: Keto biscuits are best stored in the refrigerator for up to 2 weeks. cover them with a tea towel to keep them fluffy.
Freezing: Place the biscuits in a ziplock bag with as much air as possible removed and store them in the freezer for up to 6 months.
Reheating: Biscuits are best enjoyed warm. You can reheat them in the microwave for 30 seconds or place them in a preheated oven for 5 minutes.
Frequently Asked Questions
Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Bake the biscuits just before serving.
Most biscuits are not keto-friendly, but you can make keto-friendly biscuits by replacing all-purpose flour with keto-friendly flour such as almond or coconut flour.
Fluffy Keto Biscuits
Rate it
Print Pin Share EmailUnit Conversion
Ingredients
- 2 cups Almond Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- pinch White Pepper ground
- 1 cup Cheddar Cheese shredded
- 1/2 cup Mozzarella Cheese shredded
- 1/2 cup Parmesan Cheese shredded
- 1/2 cup Sour Cream
- 1/4 cup Salted Butter melted
- 1 large Egg
Instructions
- Preheat the oven to 170C/340F. Prepare a 12 hole muffin or segmented brownie pan by spraying with a little olive oil.
- In a large mixing bowl, add the almond flour, salt, pepper, and baking powder. Mix.2 cups Almond Flour, 1 teaspoon Baking Powder, 1/4 teaspoon Salt, pinch White Pepper
- Mix in the cheeses, followed by the wet ingredients; sour cream, butter and egg.1 cup Cheddar Cheese, 1/2 cup Mozzarella Cheese, 1/2 cup Parmesan Cheese, 1/2 cup Sour Cream, 1/4 cup Salted Butter, 1 large Egg
- Spoon the mixture into 12 holes of the greased pan.
- Bake in the oven for 15-20 minutes, until the tops are golden and spring back when touched.
- Remove from the oven and leave to rest for 5 minutes before enjoying.
Video
Notes
Nutrition
Store cooled keto biscuits in an airtight container in the fridge for up to two weeks. They can also be frozen for up to three months.
If you love these Low-Carb Biscuits, try our;
To make a larger batch of this Keto Cheese Biscuits recipe, adjust the servings on the recipe card above.
Made these today- wow, delish! Used whole milk Greek yogurt for the sour cream & added a tiny pinch of monkfruit sweetener because I felt like my batter was salty. Cut volume of cheese a little. Perfect! Thank you!
Going to make these today to have with a Keto Chili Cheese Hot Dog casserole. I plan on adding a teaspoon of cornbread flavoring to sort of make it a cornbread/cheesy recipe to go with the chili.
These are awesome and I’ll definitly make them again! I didn’t have sour cream so I used 1/2 cup of heavy cream with a splash of vinegar. I also added a little garlic powder. Reminded me so much of cheddar bay biscuits.
Just a question. The recipe card shows 1/4 cup melted butter, but the video shows 1/2 cup. Was wondering which is correct?
I have these in the oven now. They smell GREAT!!
Thanks for sharing the recipe.
Hi Keith,
Sorry about that! There’s an error in the video – it is 1/4 cup, not 1/2 cup 🙂
So yummy and quick to make. I didn’t have any sour cream so used yoghurt and they turned out beautiful!
Haven’t tried them with yoghurt sounds good though!
These are GREAT! It’s like having an actual bun! For my second batch I added a bit of garlic powder, soooo yummy! So glad I found this recipe!
These are amazing. 3rd time making them and they turn out great. Such a nice treat, I put my poached egg on them and don’t feel like I have missed anything. Thanks for the great recipe.
The biscuits came great. I used your idea to use the yeast and inulin and added cooked tinny pieces of bacon. I don’t know how they come without the yeast addition but I will make these often. They will make a good quick breakfast when I’m on the run.
Thank you so much for your recipes!
Thank you for your kind words, Carol!!
I made these today but I didn’t have a muffin tin so I made it in a square pan and cooked it for about 25-30 minutes instead. It was/is delicious, extremely cheesy and light. I have ordered a Square muffin tin online so am going too use that next time. Can’t wait to make them again
These were delicious and satisfied that bread feeling we have been missing. Better than that, they were kid approved! Thank you for sharing.
That’s great to hear! Thank you for your kind words, Dawn
Absolutely Delicious!!!!
THANK YOU!!! This was our 3rd try at some type of keto bread. It is DELICIOUS!! My husband started his keto recently and bread has been greatly missed. This recipe makes me want to cry because we have something now that can fill that void. It is so good my teens are stealing them! Ha!!!
That’s great to hear! Thanks for stopping by 🙂