Soft, buttery, and perfectly golden — only ~2.5g net carbs per biscuit!
Ideal for breakfast, brunch, or as a side with soups and stews.
- Do you miss warm, fluffy bread on keto — or have you found low-carb alternatives that truly satisfy?
- If you could choose one flavor twist for your biscuits — cheesy, garlicky, or sweet — which would you pick?
- What’s your favorite way to serve biscuits — plain, with butter, or as part of a sandwich?
- Have you ever used almond flour for baking before? What challenges or surprises did you face?
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 12 biscuits
- Net Carbs: ~2.5g each
Ingredients
Dry Ingredients
- 2 cups blanched almond flour (fine texture recommended for fluffiness)
- 1 tbsp baking powder (use aluminum-free for best flavor)
- ½ tsp salt
- ½ tsp garlic powder (optional — adds a savory kick)
Wet Ingredients
- 2 large eggs
- ½ cup sour cream (or Greek yogurt for extra rise)
- ¼ cup unsalted butter, melted — plus more for brushing
- ¼ cup shredded mozzarella or cheddar cheese (optional for structure and flavor)
Instructions
- Preheat Oven
Preheat to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. - Mix Dry Ingredients
In a large bowl, whisk together almond flour, baking powder, salt, and garlic powder until evenly distributed. Almond flour gives a light, tender crumb — the key to fluffy keto biscuits. - Mix Wet Ingredients
In another bowl, whisk the eggs, sour cream, and melted butter until smooth and creamy. The sour cream adds moisture and tang, mimicking buttermilk texture without the carbs. - Combine
Pour the wet mixture into the dry ingredients. Stir gently until just combined — don’t overmix, or the biscuits may turn dense. If using cheese, fold it in now for an extra savory flavor and better structure. - Form the Biscuits
Use a cookie scoop or tablespoon to drop about 2 tbsp of dough per biscuit onto your baking sheet.
Space them 1 inch apart.
For a classic round shape, lightly flatten the tops or shape them by hand. - Bake
Bake for 12–15 minutes, or until the tops are beautifully golden brown and firm to the touch. A light crust forms outside while the inside stays moist and fluffy. - Finish
Brush the tops with melted butter or garlic butter immediately after baking for a glossy, flavorful finish.
Serve warm and enjoy!
Nutrition (Per Biscuit)
- Calories: ~170
- Fat: 15g
- Protein: 6g
- Net Carbs: ~2.5g
Optional Variations
- Cheddar Garlic Biscuits:
Add ½ cup shredded cheddar + ½ tsp garlic powder (for a “Red Lobster” style keto biscuit). - Sweet Breakfast Biscuits:
Skip the garlic powder, and add 1 tsp vanilla + 1 tbsp erythritol for a lightly sweet, scone-like version. - Herb Butter Topping:
Mix melted butter with parsley, chives, or rosemary and a pinch of sea salt — brush right before serving. - Bacon Cheddar Twist:
Fold in ¼ cup of cooked bacon crumbles + shredded cheddar for a hearty savory snack.
Storage & Reheating
- Fridge: Store in an airtight container up to 5 days.
- Freezer: Freeze in a zip bag up to 2 months; thaw and reheat in oven at 350°F (175°C) for 5–7 minutes.
- Air Fryer Reheat: 3 minutes at 350°F for a crisp edge and fluffy inside.
Tips for Perfect Keto Biscuits
- Use fine almond flour, not almond meal — this affects the rise and texture.
- Don’t skip baking powder — it’s essential for lift.
- Sour cream or Greek yogurt ensures moistness without heaviness.
- Brush warm, not hot, biscuits with butter so it melts evenly.