Buttery Keto Biscuits Recipe | Fluffy Low-Carb Biscuits Made with Almond Flour

Flaky, Buttery, and Keto-Friendly

Inspired by top recipes from The Big Man’s World, My Keto Kitchen, and Fit Mom Journey, these keto-friendly biscuits are a flaky, buttery delight that fits perfectly into low-carb lifestyles. Whether you’re starting your day with a warm breakfast, reaching for a savory snack, or pairing them with a hearty soup or stew, these biscuits deliver comfort without the carb crash.

Made with almond flour and real butter, they’re naturally gluten-free and packed with flavor. The texture is tender and satisfying, with golden edges and a soft, melt-in-your-mouth center. You can customize them with cheese, herbs, or spices to suit any craving.

Best of all, they’re quick to prepare and versatile in method—drop-style, muffin tin, or food processor. No matter how you bake them, you’ll end up with a batch of biscuits that are rich, nourishing, and keto-approved.

What Makes These Biscuits “Buttery”

The secret to these biscuits’ irresistible flavor and texture lies in the generous use of real butter or ghee. Unlike traditional recipes that rely on wheat flour, these keto biscuits use almond flour, which gives them a tender crumb and nutty richness without the carbs.

Butter adds more than flavor—it creates steam pockets during baking that help the biscuits rise and flake. When combined with almond flour, the result is a soft interior and crisp edges that mimic classic Southern-style biscuits.

Optional ingredients like shredded cheese or sour cream enhance the richness and add depth. Whether you choose cheddar for sharpness or mozzarella for stretch, the added fat and protein boost both flavor and texture.

Bold Tip: Chill your butter and almond flour before mixing. Cold ingredients help create flakier biscuits by slowing the melting process during baking, allowing the dough to puff and crisp beautifully.

Ingredient List

Here’s a breakdown of the essential ingredients and flavorful add-ins for keto buttery biscuits:

Base Ingredients:

• Almond flour (1 to 2.5 cups depending on method)
• Baking powder (1 to 2 teaspoons)
• Salt (¼ to ½ teaspoon)
• Eggs or egg whites (1 to 2, depending on recipe)
• Butter (unsalted or salted, 2 to 4 tablespoons)

Optional Moisture Boosters:

• Sour cream (1 to 2 tablespoons)
• Shredded cheese (¼ to ½ cup)
• Milk (dairy or unsweetened almond milk, 1 to 2 tablespoons)

Flavor Add-Ins:

• Garlic powder (¼ teaspoon)
• White pepper (pinch)
• Parmesan, cheddar, or mozzarella (¼ to ½ cup, depending on preference)

These ingredients can be mixed and matched depending on your desired flavor and texture. Almond flour provides the base, while butter and eggs bind and enrich the dough. Cheese and spices add personality, making each batch uniquely delicious.

Bold Tip: Use full-fat dairy for the best texture and flavor. Low-fat alternatives may result in a drier biscuit.

Step-by-Step Instructions

Method 1: Drop Biscuits (Inspired by The Big Man’s World)

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a bowl, combine 2 cups almond flour, ½ teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
3. Cut in butter: Add 3 tablespoons cold butter, cubed. Use a pastry cutter or fork to work it into the flour until crumbly.
4. Add wet ingredients: Stir in 2 beaten eggs, 2 tablespoons milk, and ¼ cup shredded cheese (optional). Mix until just combined.
5. Form biscuits: Drop spoonfuls of dough onto the baking sheet, spacing evenly.
6. Bake for 12 minutes, or until golden and firm.
7. Cool for 5 minutes before serving.

Method 2: Muffin Tin Biscuits (Inspired by My Keto Kitchen)

1. Preheat oven to 340°F (170°C). Grease a muffin tin with butter or spray.
2. Mix dry ingredients: In a bowl, combine 1.5 cups almond flour, 1 teaspoon baking powder, ½ teaspoon salt, and a pinch of white pepper.
3. Add flavor: Stir in ¼ cup shredded cheddar and 2 tablespoons grated parmesan.
4. Add wet ingredients: Mix in 1 tablespoon sour cream, 2 tablespoons melted butter, and 1 beaten egg. Stir until smooth.
5. Spoon into muffin tin: Divide mixture evenly among 6–8 cups.
6. Bake for 15–20 minutes, until tops are golden and centers set.
7. Cool for 5–10 minutes before removing from tin.