Delicious keto biscuits are entirely possible! This low-carb and sugar-free biscuits recipe takes just eight ingredients and a few minutes to prepare. The result is soft, tender, buttery biscuits that have so many uses! With under 3 grams of net carbs per serving, these are a healthier, low-carb substitute for traditional biscuits. And you can enjoy them in all the same ways- with butter, sugar-free jam or topped with keto sausage gravy.
This keto biscuit recipe is the result of a major biscuits-and-gravy craving I had one weekend (cravings = the best recipe motivator!).
I wanted keto almond flour biscuits that resembled the fluffy, flaky, Southern-style buttermilk biscuits my dad used to make for me as a kid (piled sky-high with rich sausage gravy, of course).
Just like regular biscuits, they are versatile and work for breakfast, lunch or dinner!
why this recipe works
This low-carb biscuits recipe comes pretty close to the true buttermilk, carb-and-butter-loaded biscuits I grew up with.
Fine, blanched almond flour is an awesome low-carb substitute for all purpose flour. It gives the biscuits a large crumb that makes them tender without being too crumbly, rich without being too egg-y.
This quick and easy recipe makes delicious biscuits with simple ingredients and a very low lift. And I don't know about you, but I need more of those recipes in my life.
These low-carb biscuits are:
- soft and tender but not crumbly
- easy to make, with less than 10 ingredients and a ten-minute bake time
- a healthy, low-carb option with a great taste (buttery and mildly nutty).
And the best part is this almond flour biscuit recipe works for so many different eating styles!
They are grain free, gluten free, low carb diet and keto diet friendly. You can also make them with or without dairy, which means they can fit into a paleo or Whole30 lifestyle, too.
I call these "buttermilk biscuits" although there isn't any real buttermilk in the recipe since it's not quite a low-carb ingredient.
Instead, we're using a low-carb and dairy-free buttermilk substitute. The combination of full-fat canned coconut milk and a bit of fresh lemon juice creates the perfect alternative to buttermilk that makes the biscuits extra tender with the most subtle, slightly tangy taste. You will need the simple ingredients below.
- Almond flour. Use super fine, blanched almond flour (not almond meal).
- Leavening. Baking powder and baking soda are both required in this recipe.
- Salt. For flavor!
- Eggs. At room temperature (especially if using coconut oil). The eggs help bind the biscuits and are especially important since almond flour is extra dense.
- Melted butter, ghee or coconut oil. Warm it to melt, then let it cool slightly. I've tried this recipe several times with all three options and each will give you great results.
- Cream. You can choose between full-fat coconut milk from a can or heavy cream if you're fine with dairy.
- Lemon juice. The lemon juice adds a light tanginess (our buttermilk sub!) and also reacts with the leavening agents to create a fluffy biscuits. Apple cider vinegar will also do the trick if you're fresh out of lemon juice.
That's it. So simple, right? No wheat, artificial sweeteners or sugar substitutes, vegetable oil, etc.
a quick and easy keto biscuits recipe
These low-carb and gluten-free biscuits are incredibly simple to make! From-scratch biscuits have never been so easy.
Here's a quick look at the process but be sure to scroll to the bottom of the page to view all of the ingredient amounts and instructions in the printable recipe card.
Preheat the oven and line a cookie sheet with parchment paper.
In a mixing bowl, combine the dry ingredients. Form a well in the center and add the melted butter (or ghee), cream (or coconut milk), lemon juice, and eggs.
Whisk the wet ingredients into the almond flour mixture until it forms a thick biscuit batter.
Using a large cookie scoop or ice cream scoop, drop spoonfuls of biscuit dough onto the prepared baking sheet.
Gently press the tops of each biscuit to flatten ever so slightly. Brush the tops of the biscuits with cream or egg wash for a glossy finish (optional). Bake at 425°F for 9-12 minutes or until golden brown on top.
tips for the best keto biscuits
I'm sure you'll love these sugar-free biscuits as much as I do! The recipe is simple enough to follow but here are a few tips that'll help ensure you get the best results:
- If you have one, use an ice cream scoop (or large cookie dough scoop) to drop the biscuit batter onto the baking sheet. It makes the job quick and you'll end up with evenly-sized biscuits that are perfectly rounded.
- Gently press down the center of each biscuit (just the slightest bit!) to prevent a dome-shaped biscuit from forming.
- I find that baking these at a higher temperature allows them to get crisp (ish) on the outside but still tender in the center. Also, the high heat activates the baking soda, allowing the biscuits to rise more than they would if baked at a lower temperature.
- Store leftover biscuits in an airtight container at room temperature 3-5 days or in the refrigerator for up to a week.
- I've made this low carb biscuits recipe with and without xanthan gum and haven't noticed too much of a difference in the crumb. I wrote it as a low-carb and gluten-free biscuits recipe without xanthan gum, but if you want a bit of extra binding, feel free to add ¼-1/2 teaspoon.
- Sour cream is another great substitute for heavy cream or coconut milk.
what to serve with low-carb biscuits
And now for some meal inspiration! Just in case you're looking for a few ideas on how to enjoy these biscuits, here are some of my favorite keto recipes to pair with them:
- alongside this keto chili, a true family favorite (and my go-to) keto dinner!
- with this low-carb strawberry rhubarb jam, because biscuits and jam are a match made in breakfast heaven
- as a delicious dunker for this Tuscan-style beef and vegetable soup or this creamy cauliflower soup
- as an open-faced breakfast sandwich, topped with a yolky egg and avocado slices.
This keto biscuit recipe is definitely one to save! It'll come in so handy when you're craving a good, old-fashioned biscuit. And really, when is that not the case? 😉
you might also love...
- Savory keto scones are ideal for weekend mornings. Think "almond flour biscuit" with a touch of garlic powder, rich cheddar cheese, chives and salty ham. DELISH.
- Easy keto cornbread is rich and buttery. This is a great recipe that tastes so similar to the real thing!
- Keto almond butter cookies are rich, nutty and chocolatey, and perfect when you're watching your sugar intake. These delicious cookies are also easy to adapt with your favorite mix-ins, and are sugar-free snacking at its best. Don't forget that glass of milk!
- 2-½ cups (234 g) fine almond flour
- 2 teaspoons baking powder (aluminum-free/gluten-free)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, at room temperature
- ¼ cup (4 tablespoons) butter, ghee or coconut oil, melted and cooled slightly
- ⅓ cup (83 g) full-fat canned coconut milk or heavy cream (plus more for brushing tops of biscuits)
- 2 teaspoons fresh lemon juice or apple cider vinegar
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a baking mat.
- In a medium bowl, mix together the dry ingredients. Form a well in the center.
- Add the melted butter (or coconut oil or ghee), eggs, coconut milk and fresh lemon juice. Use a whisk to gently mix the wet ingredients together, slowly working in the dry mixture, until all the ingredients are combined. The mixture will turn into a very thick batter.
- Use a large ice cream scoop to scoop out even portions of batter, dropping them onto the baking sheet about 2" apart. Gently press down into the center of each biscuit to flatten slightly (this helps prevent the biscuit from forming a dome shape when it bakes).
- Brush the tops of the biscuits with a little bit more coconut cream or heavy cream (optional).
- Place in the oven and bake for 9-12 minutes, or until they turn golden brown. You can check doneness by inserting a toothpick into the center of a biscuit to see if it comes out clean.
- Let the biscuits cool for a couple of minutes, then enjoy.
*I always use canned, unsweetened and full-fat coconut milk for baking. It has a much thicker consistency than carton coconut milk. Make sure to shake the can well before using, to properly mix in the coconut cream that tends to separate.
*Coconut cream and sour cream can also be used as substitutes for the coconut milk and heavy cream.
*Store the biscuits in an air-tight container at room temperature for up to 3 days or in the fridge for up to one week.
*The lemon juice gives the biscuits a slight tangy flavor and also reacts with the leavening agents. Apple cider vinegar will also do the trick.
*If using melted coconut oil, make sure your other ingredients are at room temperature. Cold eggs or cream can cause the coconut oil to solidify when mixed.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 185Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 41mgSodium: 282mgCarbohydrates: 6gNet Carbohydrates: 3gFiber: 3gSugar: 1gProtein: 6g
This nutritional information is approximate and is provided for convenience as a courtesy.