These keto buttermilk biscuits are the result of a major biscuits-and-gravy craving I had one weekend (cravings = the best recipe motivator!). I wanted a dairy-free keto biscuit made with almond flour that was not crumbly and 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).
I have to say, these keto “buttermilk” biscuits come pretty darn close to the true buttermilk, carb-and-butter-loaded biscuits I grew up with.
- tender and moist
- not crumbly
- easy to slice in half
- easy to make, with less than 10 ingredients and about 10 minutes in the oven
- gluten-free and grain-free
- incredibly tasty, with a mild nutty flavor and a hint of sour (from the non-dairy “buttermilk”)
They are mostly made up of almond flour which is what makes them keto biscuits (and gluten-free). With just over 1g net carbs per serving, these biscuits won’t blow your carb count!
let’s make keto biscuits!
Buttermilk isn’t really keto-friendly, as it has about 12g carbs and sugar per serving. I call these “buttermilk biscuits” although there isn’t any real buttermilk in the recipe. Instead, I use a dairy-free buttermilk substitute, an easy combination of unsweetened, canned coconut milk and some fresh lemon juice. The pairing creates the perfect alternative to buttermilk that resembles the same creamy consistency and slightly sour flavor.
ingredients you’ll need for keto buttermilk biscuits
- almond flour
- baking powder
- baking soda
- ghee or coconut oil (or grass-fed butter, if you’re not dairy-free)
- canned, unsweetened coconut milk
- lemon juice
how to make the best keto biscuits!
This recipe is incredibly simple and you can have freshly-baked keto biscuits out of the oven in about 15 minutes!
- Mix up the batter- In a mixing bowl, combine the dry ingredients. Form a well in the center and add the melted ghee (or butter), coconut milk, lemon juice, and eggs. Whisk the mixture together, incorporating the wet and dry ingredients until it forms into a thick batter.
- Bake the biscuits- Using an ice cream scoop or large spoon, drop spoonfuls of biscuit batter onto a prepared baking sheet, working quickly. Use a finger to gently make a divot in the center of each biscuit. Bake at 425°F for 10-13 minutes.
buttermilk biscuit tips
I’m sure you’ll love this keto biscuits recipe as much as I do! It’s simple enough but here are a few tips that’ll help ensure you get the BEST keto biscuits possible:
- 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.
- Creating a divot in the center of each biscuit by pressing into the dough gently with your finger, helps 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.
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 ways!
- 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
- paired with a mug of this bulletproof matcha latté for the ultimate low-carb high fat breakfast!
- 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 almond flour biscuits 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…
- Spanish cauliflower rice is always a good idea, any time of day! This cauliflower rice recipe is low-carb, vegan, and full of bold, zesty flavor.
- This keto cake trifle with olive oil lemon curd couldn’t be a more perfect sweet/tart combination!
- Low-carb beef bulgogi is surprisingly simple to make! This Korean-inspired dish is soooo tender and delicious. Please try it- you won’t be sorry you did.
- 2-1/2 cups almond flour
- 2 teaspoons baking powder (aluminum-free/gluten-free)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, pasture-raised when possible
- 1/4 cup ghee or coconut oil (or butter if not dairy-free), melted and cooled slightly
- 1/3 cup full-fat unsweetened coconut milk (shake up the can before using)
- 1-2 teaspoons fresh lemon juice
- 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 ghee (or coconut oil or butter), coconut milk, fresh lemon juice and eggs. 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. Try to work quickly, so the batter doesn't spread too much before going in the oven. Gently press down into the center of each biscuit with one finger, forming a slight indent (this helps prevent the biscuit from forming a dome shape when it bakes).
- Place in the oven and bake for 10-13 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.
- Allow the biscuits to 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.
*If you are not dairy-free, a good keto substitute for the coconut milk/lemon juice combination is sour cream. I haven't tried it with sour cream yet, but it should work fine. The consistency of your batter will be slightly thicker. If you use sour cream, you can omit the lemon juice.
*Store the biscuits in an air-tight container at room temperature for up to 7 days.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gCholesterol: 61mgSodium: 22mgCarbohydrates: 2.4gNet Carbohydrates: 1.4gFiber: 1gSugar: 0.5gProtein: 3.6g
This nutritional information is approximate and is provided for convenience as a courtesy.