Buttery Keto Biscuits Recipe | Fluffy Low-Carb Biscuits Made with Almond Flour
These Buttery Keto Biscuits are everything you love about classic biscuits—flaky, golden, and rich—with a low-carb twist. Made with almond flour, eggs, and plenty of butter, they’re soft on the inside with a lightly crisp exterior. Perfect for breakfast sandwiches, soups, or as a savory side, these biscuits are gluten-free, keto-friendly, and ready in under 30 minutes. Whether you're meal prepping or hosting brunch, they’re a delicious way to stay on track without sacrificing flavor.
Equipment
- Mixing bowl
- Measuring Cups and Spoons
- Baking sheet or muffin tin
- Parchment paper (for drop or food processor method)
- Food processor (optional)
- Oven
Ingredients
Base Ingredients:
- 2 cups almond flour
- 1–2 teaspoons baking powder
- ¼–½ teaspoon salt
- 2 large eggs or 2 egg whites
- 2–4 tablespoons butter (cold or melted, depending on method)
Optional Moisture Boosters:
- 1–2 tablespoons sour cream
- ¼–½ cup shredded cheese (cheddar, mozzarella, or parmesan)
- 1–2 tablespoons milk (dairy or unsweetened almond)
Flavor Add-Ins:
- ¼ teaspoon garlic powder
- Pinch of white pepper
- Chopped herbs (basil, chives, parsley)
- Diced jalapeños, cooked bacon, or cinnamon (for sweet variation)
Instructions
Method 1: Drop Biscuits
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.Mix almond flour, baking powder, salt, and garlic powder.Cut in cold butter until crumbly.Add eggs, milk, and cheese. Stir until just combined.Drop spoonfuls onto baking sheet.Bake for 12 minutes until golden.Let rest 5 minutes before serving.
Method 2: Muffin Tin Biscuits
- Preheat oven to 340°F (170°C). Grease muffin tin.Mix almond flour, baking powder, salt, and pepper.Add cheeses, sour cream, butter, and egg.Spoon into muffin cups.Bake for 15–20 minutes until tops are golden.Cool 5–10 minutes before removing.
Method 3: Food Processor Biscuits
- Chill almond flour and butter for 10 minutes.Preheat oven to 400°F (200°C). Line baking sheet.Pulse almond flour and butter until crumbly.Add baking powder, salt, and egg whites. Pulse to form dough.Scoop onto sheet and bake 12–14 minutes.Rest 5–10 minutes before serving.
Notes
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Flavor Variations:
- Jalapeño cheddar, garlic herb, bacon chive, or sweet cinnamon scone-style
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Storage:
- Store in airtight container up to 4 days
- Freeze baked biscuits up to 2 months
- Reheat in oven or air fryer for best texture
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Avoid These Mistakes:
- Overmixing = dense texture
- Warm butter = no flake
- Skipping salt = bland flavor
- No cooling = crumbly biscuits
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FAQs:
- Coconut flour isn’t a direct substitute—use a tested recipe
- Almond flour is gluten-free
- Dairy-free versions work with substitutions but may alter texture
- Cheddar, mozzarella, and parmesan are all great cheese options
- Perfect for breakfast sandwiches with eggs, bacon, or avocado