If you’re craving the warm, buttery comfort of biscuits without the carbs, this is the keto biscuit recipe for you! Made with almond flour, coconut flour, and sour cream, they have that fluffy, tender texture that really satisfies. And they are just as delicious with a bowl of keto chili as they are with bacon and eggs for breakfast!
I’ve been on a low carb diet for a long time, and I can honestly say that I don’t miss bread anymore. But sometimes nothing will do but a really good, tender biscuit with butter melting all over it.
These easy keto drop biscuits have been a family favorite since I started making them almost 10 years ago. We adore the cheesy flavor, and the biscuity texture. And I love how easy they are to make.
I can whip them up on the fly and have them ready to go with meals like keto beef stew or loaded cauliflower soup. And I also use the dough as the topping for keto chicken pot pie.
What readers are saying…
“Oh my goodness these are wonderful!! Made them just as the recipe described. Texture and flavor are perfect. These are going in the “make sure there are some of these available all the time” recipe box. Thanks so much!!” — Susan F.
Why you will love these keto biscuits
- Light and fluffy: The perfect biscuit texture without the carbs.
- Easy to make: Whip them up in one bowl in only 35 minutes!
- Great flavor: A little garlic powder and plenty of cheese make them delicious right out of the oven.
- Versatile: These biscuits make great keto breakfast sandwiches, burger buns, or sides for soups and stews.
- Low carb and gluten-free: Made with no wheat or grains so they’re perfect for many healthy diets.
- Great for meal prep: You can easily make these biscuits ahead and store them in the fridge or freezer for easy meals.
Ingredient Notes
- Coconut flour and almond flour: I use a combination of these two keto flours, because it gives the biscuits a better texture.
- Sour cream: This is the secret ingredient for really tender keto biscuits. It adds moisture without making the batter too liquid. You can also use thick Greek yogurt.
- Eggs: You can use whole eggs, but I think they turn out better with a combination of egg white and egg.
- Butter: For savory recipes like this one, I usually grab salted butter.
- Cheese: I often use sharp cheddar in this recipe but I’ve also made it with pepper jack. So good!
- Garlic powder: Garlic powder adds flavor and masks any coconut taste.
- Pantry staples: Baking powder and salt.
Overview: How to Make This Recipe
- Combine the dry ingredients: Whisk together the coconut flour, almond flour, baking powder, garlic, and salt. Then add half a cup of the shredded cheese so it distributes well though the dough.
- Add the wet ingredients. Stir in the eggs, sour cream, and butter.
- Form the biscuits: Drop about 2 to 3 tablespoons of the dough for each biscuit onto the baking sheet. Top with remaining cheese.
- Bake until golden: Bake until the biscuit tops are just firm to the touch.
Tips for Success
If your biscuits are flat, that means you didn’t have quite enough flour. Keep in mind that coconut flour differs greatly brand to brand, and some are more absorbent than others. The dough should have a thick, slightly spongy quality. If it doesn’t, add more coconut flour, 1 tablespoon at a time.
Using some egg white in place of whole eggs helps the texture be lighter and fluffier. If you prefer, you can use 4 whole eggs (total) instead.
I made these biscuits recently when I was short on sour cream, so I used blended cottage cheese instead. It worked very well, although I did have to add an extra tablespoon of coconut flour.
Frequently Asked Questions
You can’t simply swap out the coconut flour, as the amounts of other ingredients need to change as well. I recommend trying these keto almond flour biscuits instead.
These biscuits are on the moist side so store them in a covered container to keep them from drying out. You can leave them on the counter for up to 3 days, or in the fridge for up to a week. They also freeze well for several months.
These keto biscuits have 5.6 grams of carbs and 2.6 grams of fiber. If you count net carbs, each biscuit has only 3 grams.
What to serve with keto biscuits
Easy Keto Biscuits Recipe
Ingredients
- 1/2 cup (60 g) coconut flour
- 1/2 cup (56 g) almond flour
- 2 tsp baking powder
- 1 tsp garlic powder
- 1/2 tsp (0.5 tsp) salt
- 3/4 cup (84.75 g) shredded Cheddar cheese, divided
- 3 large egg whites
- 2 large (2 large) eggs
- 3/4 cup (172.5 g) sour cream, OR Greek yogurt
- 1/4 cup (56.75 g) butter, melted
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with a silicone mat or parchment paper.
- In a large bowl, whisk together the coconut flour, almond flour, baking powder, garlic powder and salt. Whisk in 1/2 cup of the shredded Cheddar.
- Stir in the egg whites, whole eggs, sour cream, and melted butter until well combined.
- Drop the mixture by rounded spoonfuls onto the prepared baking sheet. These are very filling and they spread and rise so make the mounds smallish. You should get 10 to 12 biscuits.
- Sprinkle the tops with remaining 1/4 cup cheese and bake 20 to 23 minutes, until the cheese is melted and the biscuits are just firm to the touch.
- Remove from the oven and let cool on the pan.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I made these today – YAY! And they are YUMMY. Mine came out slightly flatter and more brown than yours. I baked 20 minutes – that might be a little too long for my oven. Anyway, they seemed to be more dry, as well – I guess more crumbly than I expected. Maybe I didn’t use enough moisture or had a little too much absorbent coconut flour? Still, HOLY COW, the house smelled heavenly while they were baking. I ate one for breakfast along with bacon. I think next time we go to Red Lobster, I’m going to “smuggle” one in so I can enjoy cheddar biscuits along with everyone else!
Next time I make these, I’m going to add some sweetener instead of garlic powder, and add some fruit, so I can have a scone-like treat for breakfasts!
It may be the coconut flour…what kind did you use?
I have “Coconut Secret” Raw Coconut Flour. The label has “Pareve” on it – I guess that’s the mfr…..and distributed by Leslie’s Organics. It says “made from unheated coconut, 40% dietary fiber, 100% organic, Gluten-Free, GMO-Free…” etc. There were other brands on the shelf – I don’t remember why I picked this one.
I tried the low-carb corndogs I found on somebody’s blog – maybe Maria’s – but my “crust” didn’t hold together well at all – not like the crust in the picture. You may be right! Maybe I got El Cheapo coconut flour.
I don’t know if it’s cheap or not, but it’s possible that the raw process makes it more or less absorbent than other brands. So I would hold back on some of the more liquid-y items for these recipes. In this case, hold back about 1/4 cup of the sour cream.
Just FYI, pareve is an indication to those who keep kosher that the product is neither meat nor dairy and can be used in either meal (those keeping kosher do not mix meat and dairy).
Mmmm, Cabot cheese… my favourite!! I have trouble digesting full-fat dairy, so I would use some delicious Cabot Light Sharp Cheddar for these and make a couple other lower-fat substitutions.
I saw someone above me mention that these could be an imitation of Red Lobster’s Cheddar Bay Biscuits. That was my first thought when I saw this recipe, too. Can’t wait to try!
Carolyn, You are so right about having all three pillars. I can’t wait to hear about the rest and relaxation, as that allowing myself to relax can be hard for me sometimes:) I love this idea to make a savory biscuit with coconut and almond flour. The Private Stock Cheddar is so good! I am sure these are amazing.
If I were to use only coconut flour (as I’m allergic to almonds), how would I have to adjust the recipe? Thanks in advance, these look AHmazing.
Hi. If you just want coconut flour, you should follow a recipe more like this one —> http://heavenlyhomemakers.com/coconut-flour-cheddar-drop-biscuits That should get you similar results. I just personally don’t like it as much with all coconut flour.
I think most anything with Cabot cheese would be wonderful but these look even better than wonderful. I don’t think they would get past the hot-out-of-the-oven stage at my house 🙂
Nicely said, I kinda feel inspired after reading this and you didnt even shout at me 🙂
I would never shout at you, my dear! 🙂
I CAN’T WAIT TO TRY THESE! I’M SHOUTING BECAUSE I’M SO EXCITED! Less excited about exercising, but I do need to get off my blogging butt and get out more. It’s a fact, and I’m going to dust off my kettlebells and get started right away. Thanks for the pep talk!!!
if I was to use the all almond flour recipe above, how many carbs per biscuit, would we end up with, more of less? thanks, I really like your recipes, they encourage me to stay low carb!
These look fantastic Carolyn – love how these use coconut flour!
Very excited about this recipe! I bet by adding parsley flakes you have a good copycat of the Cheddar Bay Biscuits from Red Lobster !
I have never had the Cheddar Bay biscuits but I bet you’re right.
Is it possible to use all Almond Flour??? I’m allergic to coconut 🙁 I would love to be able to make this biscuit!
If it’s all almond, you need to cut down on the eggs. Actually, to make the same amount (since cococonut flour is so absorbent), I’d go with 1 1/2 to 2 cups of almond and 3 eggs. I’d also cut down on the sour cream, maybe 1/2 cup.
Thanks for the info Carolyn!!! These are on my must have list soon 🙂
This looks amazing. I really do not care for sharp cheese. But is this something where it’s flavor is tempered by being a part of a recipe?
YUM-O!!
Totally agree. Even as a dietitian, I never overlook the importance fitness plays in health and well-being.
And I hope you know… we’re all thrilled to have you on the CabotFit Team!
Thanks!
Oooooh! I love cheddar. I just bought a brick of 3 Year Cheddar (also Cabot) from Costco and it just melts in my mouth. Clearly, it was fate that you posted this recipe. The cheese gods want me to make it. I don’t, however, love exercise and that’s something I need to work on.
Monica, I didn’t love exercise before either. Now I do. You just have to keep at it and you will, I promise.
Beautiful biscuits, Carolyn! Excellent for sandwiches. Great talk about exercise, too. (I wouldn’t call it a lecture.) Thanks for sharing and happy Friday!
Yeah I’d like to make a comment. Hit print!! you’ll get 10-12 pages of people’s comments before you get the recipe… snarling*
Hi Becky…I am sorry. Did you mean that for me? When you hit print in my Ziplist recipe, you are getting all the comments too? Does a print preview come up? I am not at home so I can’t actually test out printing it, but when I hit print, I get a preview that is the recipe only. I will try when I get home and if comments are printing too, I will have my web manager check it out.
In future, it would be nice if you alerted me without getting angry. It’s not like I intended this to be the case and I don’t always know the issues that are happening with my blog. I do my best to help people out as much as possible. Thanks.
It worked fine for me!
Wow I can’t believe how rude Becky is. It is unreal that someone would come to a free site and complain about anything at all let alone the print process. A word to the wise- just cut and paste in the future and that will never happen again on any site-Thank you for all your hard, and free to us work, it is appreciated believe it or not. One quick comment on the biscuits. I made them the other night and they were great but I think next time I will substitute whey protein powder for the coconut flour. Any suggestions on the replacement amount to use. I loved everything about your recipe except the coconut background flavor, my wife however loved them as is.
YOu may want to add some more almond flour along with the whey, since coconut flour is so absorbent. I’d aim for 1 cup of almond and 1/2 cups whey. I really can’t say how that will work out, though, since I haven’t tested it myself. YOu can keep adding almond until you think the dough is the right consistency. You could also use one of my scone recipes as a guide for biscuits and add some whey to those. That might work even better.
Also having a good understanding of how to use a computer/internet before complaining would be a good start.
Hahaha!!!
Um. How about you learn to work ypur printer, and then try selecting that which you want to print? Every printer has a “selection” option for printing. Dont blame someone else for your own ignorance.
You are very rude old lady
I copy and past into WORD..
I tried that with this recipe and for some reason it would not work (worked fine with a different recipe I tried). I did not have any problems prining it. You can always select “Print current page” for just the recipe to print.
That is your printer setup, not a problem with the website. You need to set up your print preview and choose the pages you want to print.
You could copy and paste to a bank sheet on Text maker, or similar then print.
Just scroll down to the full recipe and push the print button…easy peasy!
I didn’t. (Snarling back.)
My mix came out soupy. I even let it sit to see if the coconut flour would absorb some of the liquid. I ended up dropping 6 thin biscuits and the rest went into muffin tins. Any ideas?
Could be the brand of coconut flour. what did you use?
I made this tonight for the first time, and had the same problem with very wet dough, and the result looked more like pancakes than biscuits.
I used Bob’s Red Mill coconut flour. After thinking about it for a while, I suspect the problem was my sour cream. If Greek yogurt is a reasonable substitution then my guess is that a very stiff sour cream is required, rather than the wetter/’softer’ texture of my usual brand.
If I make it again later, I’ll try to remember to come back with an update.
You may be onto something. I purchase full fat, very thick sour cream. I like Nancy’s.