Low Carb Keto Biscuits
So, About These Low Carb Keto Biscuits…
If biscuits are your love language (guilty as charged), but carbs are your sworn enemy, then friend, pull up a chair. This recipe for low carb keto biscuits practically saved my Sunday mornings. The first time I made these was after my little brother declared he “couldn’t do” another egg muffin. Picture: one flour-dusted kitchen and a lot of skeptical looks. Now? Well, let’s just say I have to double the batch if I want leftovers. Oh, and let’s not pretend I haven’t eaten one straight out of the oven and burnt my tongue—worth it.
Why You’ll Love Having These Biscuits Around
I make these whenever I need something comforting that won’t get me into trouble with my (let’s call it enthusiastic) sweet tooth. My whole family goes mad for these, especially with a smidge of butter and a little bit of sugar-free jam—though the dog seems more interested in the crumbs. The mixture comes together super quick, which is fantastic for those days when I just can’t be bothered to fuss over anything complicated. There was a time I tried skipping the cheese, thinking I could cut back some calories… won’t do that again. (Cheese: 1, Sad Biscuits: 0.)
What You’ll Need (But Take This With a Grain of Salt)
- 1 and 1/2 cups almond flour – I sometimes swap in hazelnut flour if I’m feeling fancy, it’s got a slightly nuttier bite
- 2 tsp baking powder – Grandma swore by the Clabber Girl brand, but, let’s be real, any kind works
- 1/2 tsp sea salt – or use table, I won’t tell
- 1/2 tsp garlic powder – optional, but I rarely skip it
- 1/4 cup butter, melted (I’ve used coconut oil in a pinch; tastes different, but hey, it’s still good)
- 2 eggs
- 1/3 cup sour cream – Greek yogurt also does the trick, especially when the fridge is looking bare
- 2/3 cup shredded cheddar – colby-jack or even a hard sprinkle of parm on top if that’s what you’ve got
- A handful of chopped chives (totally optional, but adds a little color and a hint of something extra)
How I Throw These Biscuits Together
- Start by preheating your oven to 400°F (about 200°C, unless you’re one of those people whose oven knob doesn’t actually line up… guilty). Line a baking tray with parchment. Or foil, if you’re out—just grease it a bit so nothing sticks.
- In a mixing bowl, toss in your almond flour, baking powder, salt, and garlic powder. Give it a good stir. Don’t stress if it’s a tad lumpy, mine always is at this point—never seems to matter.
- Whisk the melted butter, eggs, and sour cream together in a cup or small bowl. (This is usually when I realize I’ve forgotten to melt the butter, and have to zap it quick. Story of my life.)
- Pour the wet team into the dry ingredients, add your grated cheese and chives if you’re feeling it. Mix it all together. It’ll be thick and sticky—don’t panic, that’s exactly what you want! If it seems too dry, add a splash more sour cream or yogurt; too wet, toss in a spoonful more almond flour.
- Scoop heaping tablespoons onto your lined tray. I just use an old ice cream scoop; fingers work just fine, though you’ll get a little messy (worth it, honestly). Space them out a bit, though they don’t really spread like, say, cookies do.
- Bake for 12 to 15 minutes, until the tops just start to go golden. Sometimes it takes a smidge longer; probably it’s just my oven, but if yours is anything like mine, peek at 13 minutes and trust your instincts more than the clock.
- Let them cool for a minute or two on the tray. Actually, I find they come off cleaner if you wait a bit—though full disclosure: I almost never do.
Notes from My Own Biscuit Laboratory
- If you overmix, they do get kind of tough—maybe not brick tough, but just… less fluffy. But under-mixing is worse, so just combine till everything looks together.
- Using room-temperature eggs lets the biscuits rise more. I forget half the time, so don’t worry too much.
- And don’t skip the cheese, unless you really have to. Seriously, it’s a biscuit crisis without it.
Variations Worth a Go (and One Not So Much)
- Swap out half the almond flour for coconut flour if you’re out—just remember coconut flour soaks up liquid more, so cut down on the total amount and maybe add a splash more sour cream. I learned the hard way the first go (ended up like hockey pucks… even the dog wasn’t interested).
- Try a bit of smoked paprika or even minced jalapeño in the dough for a spicy version—my partner’s favorite on lazy Saturday mornings.
- Spoon a teaspoon of sausage crumbles into each biscuit for a quick grab-n-go breakfast—I thought it would be genius. Honestly, not my favorite, but maybe you’ll like it?
Don’t Have the Right Equipment?
All you need is a bowl and something to mix with, plus a way to bake—cookie sheet, casserole dish, whatever. I say this as someone who once made these in a pie pan when the regular tray was like, mysteriously missing. And for scooping? If you don’t have a cookie/ice cream scoop, just grab a couple of spoons. No fancy gear required (unless you want to be all proper about it).
How They Hold Up After Baking
Pop leftovers (if you have ’em!) in an airtight container in the fridge. They’ll stay good for a few days, but honestly, in my house they never make it that long. I actually think they taste even better the next day—just warm ‘em a smidge. Or eat cold, no judgment here. They also freeze decently. Great for prepping ahead, but again, leftovers are rare as hen’s teeth round these parts.
How I Like to Serve These
Mostly? With a thick pad of butter—salted, fight me—melting right in. If it’s a special brunch, maybe a little sugar-free raspberry preserves. Sometimes I split ‘em and do a breakfast sandwich with scrambled eggs and a slice of bacon. Oh right, and once I made them mini-size to serve with chili; surprisingly solid combo. My uncle asks for them with soup, always.
What Not to Rush or Skip (Yes, I’ve Learned the Hard Way)
- Don’t skip the parchment or greasing the tray. Once I thought I could just skip it—nope. Clean-up nightmare.
- I once tried to save time by mixing everything with a hand mixer—do not do that. Too much beating and your biscuits will rebel.
- Letting them cool for a few minutes really does make them easier to remove, no matter how tempting it is to sneak one when they’re molten. Scorched tongue, every time.
FAQ from Friends, Family, and Anonymous Internet People
- Can I use coconut flour instead of almond? Well, you can, but you have to use way less or they come out like little rocks. I don’t honestly love the flavor either, but you do you.
- My biscuits came out flat; what gives? Probably the baking powder’s old (it happens to the best of us)—or, sometimes just the brand of almond flour. Try adding an extra egg white for more lift, worked for me once.
- Are these actually good or just, y’know, kinda sad because they’re low carb? I get it! But honestly, I bring these to parties and no one guesses they’re low carb. The cheese helps. A lot.
- Do I have to use cheese? Technically, no. But it’s better with. On second thought, a sharp cheddar or even pepper jack really makes the flavor pop.
- Where do you get your almond flour? I usually get Bob’s Red Mill or the one from Costco — here’s a great rundown on choosing almond flours: Wholesome Yum’s almond flour guide.
- More ideas? Sure thing! I once added a little bit of rosemary and they got all fancy. And if you want a printable recipe card, my favorite site is Diet Doctor’s keto biscuit recipe page, even if I don’t follow it to the letter (spirit of adventure, right?).
Now, if you make these and get halfway through before realizing you forgot a step—or an ingredient—know that you’re in good company. Enjoy, experiment, and just have fun with it. Cooking really ought to be a little messy, don’t you think?
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup shredded cheddar cheese
- 2 tablespoons sour cream
- 1/4 teaspoon garlic powder
Instructions
-
1Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
2In a medium bowl, whisk together the almond flour, baking powder, salt, and garlic powder.
-
3In a separate bowl, whisk the eggs, melted butter, and sour cream until combined.
-
4Add the wet ingredients to the dry ingredients and mix until fully incorporated. Fold in the shredded cheddar cheese.
-
5Scoop the dough into 8 portions and place them onto the prepared baking sheet.
-
6Bake for 16-18 minutes, or until the biscuits are golden brown and set. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
