So, I Finally Made Biscuits I Can Actually Eat without Regret
Look, every time someone says “keto Biscuits,” I picture cardboard and disappointment (sorry, it’s just what experience has taught me). But last summer, when my cousin Ellie dared me to best her famous cheese Biscuits while keeping ’em low carb, my stubborn streak kicked in. Picture me in the kitchen, flour all over (how? there’s no actual flour?), and my dog eyeing a rogue hunk of cheese. Anyway, after about three semi-edible attempts and one surprisingly tasty mess, this is the recipe that stuck. And now it’s my go-to, honestly—even for brinner. If biscuits and gravy are a religion, these are my loophole.
Why You’ll Love This—Even If You’re Not Keto
I pull this recipe out when I need something warm and fluffy to go with soup or eggs, but don’t want to spend an eternity in the kitchen. My kids devour these (I only tell them after that they’re low carb—sneaky, huh?). I’ve made ’em for skeptical friends more times than I can count, and every time they’re honestly surprised. They’re not exactly mom’s holiday dinner rolls, but honestly, they’re three-quarters of the way there and way less likely to make me nap after. The only frustration? Almond flour gets everywhere. Side of biscuit, side of mess.
The Lineup: What You Need (Substitutions & All)
- 2 cups almond flour (I’ve used hazelnut flour instead once—totally different flavor, but fun; grandma likes Bob’s Red Mill, but I grab whatever is on sale)
- 2 tsp baking powder (Not baking soda. I did that once, won’t do again, trust me!)
- 1/2 tsp sea salt (Or regular table salt; does the trick. You could skip if your cheese is salty, but I never do.)
- 2 large eggs (Room temp is best, but honestly I forget half the time.)
- 1 cup shredded cheese (Cheddar is king here. Pepper Jack’s good if you want a kick. Or mix what’s left in the fridge—no one’s judging.)
- 1/3 cup sour cream (Greek yogurt works too, but it’s a bit tangier.)
- 2 tbsp melted butter (Or coconut oil. Butter tastes more like the South, just saying.)
- 1/2 tsp garlic powder (Optional, but I add it 90% of the time.)
Making Keto Biscuits, My (Imperfect) Way
- Set the oven at 375°F (190°C). Or thereabouts; my oven’s quirky and I’ve made these from 350 to 400. They survived.
- Grab a bowl—bigger than you think (less mess later, hopefully). Dump in almond flour, baking powder, salt, and garlic powder if you’re using it. Give it a whisk or just poke it with a fork a few times until it all looks roughly the same color.
- Add the eggs, sour cream, and melted butter. Mix it up with a spatula (or your hand, I won’t tell). It’ll look lumpy and a little weird. Don’t panic. This is normal. Actually, this is where I take a little taste, because why not?
- Stir in cheese gently. Now, the dough’s a bit sticky, but that’s all part of the plan.
- Line your baking sheet with parchment (unless you love scrubbing). Drop the dough in rough mounds – about 2 heaping tablespoons per biscuit, or use a cookie scoop if you’re feeling proper.
- Bake 14 to 18 mins, give or take. If the tops are golden and the house smells like a fancy brunch café, you’ve nailed it. I always poke one in the middle with a toothpick, mostly out of habit.
A Few Notes—Learned the Messy Way
- If your dough feels too wet, add a spoonful more almond flour. I once went overboard and ended up with little rocks, so don’t get too heavy-handed.
- Letting them cool at least 5 minutes makes for a far less crumbly biscuit. Except, I never wait that long.
- Forgotten the salt? Just spread a little salted butter on top, works fine.
Variations I’ve Tried (And Regretted—Once)
- Jalapeño cheddar: Chop a handful of fresh jalapeños, toss in with the cheese. Spicy but great for chili night.
- Bacon bits: A handful in the batter. What can I say—bacon makes most things better. Not vegan, obviously.
- Italian seasoning & mozzarella: For a pizza-biscuit vibe. Tasty, but don’t skip the garlic or it tastes oddly bland.
- Coconut flour: Was curious once. No. Just no. Stick with almond if you can.
What If I Don’t Have All the Right Stuff?
Don’t have a cookie scoop? Just scoop with two spoons. No parchment? Grease the pan with a decent hunk of butter. I’ve made these at my aunt’s with just a fork, a bowl, and a battered old baking tray. They still tasted like Sunday afternoon.
Storing and (Maybe) Reheating
Technically, they’ll last in a zip bag or sealed container two to three days at room temp. You can refrigerate for a week, but honestly, in my house it never lasts more than a day. If they do, pop them in the oven or toaster for a few mins. Microwave gets them soft, but a bit rubbery, if I’m honest.
How We Eat ‘Em (You Might Steal This One)
Keto sausage gravy on top is my usual move, but my little one eats them split with a swipe of cream cheese and a pinch of chives. Or with runny eggs. On second thought, I think these actually taste best the next morning, lightly warmed, but that’s if there are any left.
Things I’ve Learned (Um, the Hard Way)
- Don’t rush the mixing—if you leave lumps of almond flour, you’ll bite into them. Not a pleasant surprise.
- Bake on the middle rack; once I forgot and baked them low, and the bottoms got crispy while the innards were still gooey. Not in the good way.
Your Actual Questions—Answered (Well, I Try)
- Can I freeze these? Oh, totally! Wrap them well. Thaw and toast to fake the fresh-baked vibe. I never manage to keep from nibbling them straight form the freezer, ha!
- Is almond flour the only way? Pretty much, unless you want to get experimental, but see my coconut disaster above. Someone on TikTok said pecan flour is nice. Haven’t tried it—yet.
- Can I make these dairy free? Probably—swap cheese for a dairy-free version and use coconut oil or vegan butter. But I’m not gonna lie, I miss the real cheese flavor.
- What about add-ins? Chives, a little crumbled cooked sausage, sun-dried tomato – get creative. Just don’t overload or it won’t bake through.
- Are these actually fluffy? Okay, they’re not quite Southern flour biscuit fluffy, but they’re not hockey pucks! Light as they get, for keto.
Alright, I could chat biscuits all day, but I’ll stop here. If you’re in the market for something a bit indulgent but still low carb, these are it. Anyway, that’s the story—let me know if you make weird combos work. Always game for a new twist (except coconut flour, I’m still scarred by that one).
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/3 cup sour cream
- 1/2 cup shredded cheddar cheese (optional)
Instructions
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1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2In a large bowl, combine almond flour, baking powder, garlic powder, and sea salt.
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3In a separate bowl, whisk together the eggs, melted butter, and sour cream until smooth.
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4Fold the wet ingredients into the dry ingredients, mixing gently. Add shredded cheddar cheese if desired.
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5Scoop the dough onto the prepared baking sheet, forming eight even biscuits.
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6Bake for 12-15 minutes, or until biscuits are golden and set. Cool slightly before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
180cal
Protein:
7gg
Fat:
15gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
4gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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