Keto Biscuits
Fluffy, golden almond flour biscuits with crisp edges and a tender, buttery crumb that pull apart like the real thing. At just 2.4g net carbs each and ready in 30 minutes, they're the perfect grain-free side for gravy, eggs, or a pat of melting butter.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 8. Values are estimates; brands vary.
These keto biscuits deliver everything you miss about the buttermilk classic — flaky edges, a soft buttery middle, and a sharp hit of cheddar — without any wheat flour. They come together in one bowl and are ready to mop up gravy or anchor a low-carb breakfast in half an hour.
Ingredients
- 2 cups (192g) blanched almond flour
- 2 tablespoons (16g) coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon xanthan gum (optional, for a chewier crumb)
- 4 tablespoons (56g) cold unsalted butter, cut into small cubes
- 1 cup (112g) shredded sharp cheddar cheese
- 3 large eggs
- 1/4 cup (60g) full-fat sour cream
Instructions
- 1
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, and xanthan gum until evenly combined.
- 3
Add the cold cubed butter and rub it into the dry mix with your fingertips until it resembles coarse crumbs, then stir in the shredded cheddar.
- 4
In a separate bowl, beat the eggs with the sour cream, then fold into the dry ingredients until a thick, sticky dough forms. Let it rest 5 minutes so the coconut flour can hydrate.
- 5
Scoop the dough into 8 equal mounds (about 1/3 cup each) onto the prepared sheet, spacing them 2 inches apart, and gently shape each into a rounded biscuit.
- 6
Bake for 16 to 18 minutes, until the tops are golden and a toothpick comes out clean. Cool on the pan for 5 minutes before serving warm.
Tips & notes
- For dairy-free biscuits, swap the butter for cold coconut oil, use a dairy-free shredded cheese, and replace the sour cream with unsweetened coconut yogurt. Texture stays close but flavor will be milder.
- Store cooled biscuits in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. Reheat in a 325°F oven or toaster oven for 5 minutes to revive the crisp edges.
- Almond flour browns fast — if the tops color before the centers set, tent loosely with foil for the last few minutes.
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Frequently asked questions
- How many carbs are in keto biscuits?
- Each biscuit has 2.4g net carbs (5.4g total carbs minus 3g fiber), along with 218 calories, 7g protein, and 19.5g fat. This recipe makes 8 biscuits.
- Why are my keto biscuits falling apart?
- Almond flour lacks gluten, so the dough needs to rest before baking to hydrate and the biscuits need to cool for at least 5 minutes before you move them. The optional xanthan gum and the eggs are the binders — don't skip both, and let them set fully on the pan.
- Can I make these biscuits without cheese?
- Yes. Leave out the cheddar for a plain biscuit; the dough will be slightly softer, so add an extra tablespoon of almond flour. This drops the protein and fat a little but keeps the net carbs at roughly 2g each.
