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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
I used to use bisquick to make dumplings over chicken stew. Would this recipe work for that?
You might want to try the topping to my Chicken Pot Pie: https://alldayidreamaboutfood.com/keto-chicken-pot-pie/
I spread melted butter with garlic powder and oregano in it when they come out of the oven. Makes them taste more like Red Lobster ones ❤️
Making these right now to go with low-carb broccoli soup. Yum!
Made this morning and they are delicious!! Not a huge biscuit lover but these are great!! The texture l is perfect and they didn’t flatten out too much. The recipe made 11 but we ate two already before I thought to take a pic. Now to see if I can post the pic! Lol!! Nope, can’t see a place to post a pic!
Delicious and so fluffy!
Mine ended up being quite dry. I used Greek yoghurt and four whole eggs. Any suggestions? Or are they supposed to be dry?
If they are dry, you either used too much coconut flour or you over-baked them.
These are amazing. My son and I love them. I doubled the recipe. These sure did hit the spot.
Really good! Such a treat.
I added a sprinkle of dried chopped chives (to my liking, I didn’t measure, just sprinkled until I thought it was enough, and oh my gosh they were delicious!
My husband asked me to make more!
Can you make these in muffin tins as well?
I’ve never tried them in muffin tins.
These came out with great texture and fluffiness but they had a bitter/acidic ? taste. I was thinking that 2 tsp of Baking Powder was too much so I’m going to try again with only 1 tsp of Baking Powder and see if that helps. Did anyone else experience this issue? It’s a brand new can of powder that I’ve used in other recipes without issue.
What brand of baking powder are you using? If it contains aluminum, that’s the likely issue. But if you reduce it in this recipe, you will likely not get the same great texture.
How many egg whites do you use when you make the biscuits? The metric version calls for 4 egg whites……but the US version calls for only 3. I used 4 egg whites, but the biscuits spread and did not rise. That said, they are still delicious! Thank you.
Ugh… so much for the automatic metric conversion that comes with my recipe card. It’s definitely ONLY 3. I will fix it!
Thank you for the feedback!
So good. Great flavor and texture!
Hi, Carolyn,
The biscuits look delicious and I definitely want to try making these with the list of ingredients you originally used, but I don’t have sour cream/Greek yogurt/coconut cream on hand right now and I had a crazy idea that I thought best to ask you, the expert about, first. Do you think mayonnaise (homemade) would be an adequate substitute for one of those previously mentioned ingredients to keep the batter moist, without becoming too moist, and if so should I use the same amount or less? If not, it’s time I get to the grocery store before the icy rain begins, because I’m craving these biscuits. Thank you in advance for the reply, and ALL the fantastic recipes. Truly my low carb journey wouldn’t be as enjoyable without your encouragement!
No, it’s really not the same, since it’s made with oil and eggs. It’s going to change the consistency.
This biscuit recipe satisfied every craving in me 😊 They turned out buttery, cheesy, garlicky in a very good way, and were tender yet delightfully light and fluffy. Yummy!!
These recipes look like they will taste great once I try them I will sure to pass them on to others
Don’t forget the jalapenos!