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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Very delicious, light and flaky biscuits. I made with a keto sausage gravy, was a delicious breakfast treat. Can you freeze these?
Please read the storage information in the post! 🙂
delicious!
they photo well, they have a beautiful crumb, they’re fluffy and NOT dense, and they’re so very tasty!! Definitely give them a try!
my biscuits are beautiful! I did wonder if I could leave out the cheddar but a read a comment in which you suggested 1-2 Tbsp AF in its place. great news.ill try that next time. Also, mine turned out a bit too moist. I made them to go with my Irish beef so the juices made it easier. Coming back to them the following day, they’re just right! Maybe I ate it too soon the first time? or pulled it off of the pan too soon after coming out of the oven? Thank you for giving me biscuits again ❤️ I’m so happy 🙂
These were so good. My hubby and daughter thought they were as good as our favorite from Red Lobster.
Haven”t had any bread or crackers in a month since ketoing. Watched others eating biscuits at Cracker Barrel and wanted to grab them. Made these next day. Wow! These are so good, moist and light. Thank you for sharing. Husband suggested I buy your cookbook.
So glad they helped!
So, I usually love your recipes, but these were soooo wet, they spread out flat like pancakes! 3 whites, 2 eggs, 3/4 c of sour cream and 1/4 c melted butter was a lot of liquid compared to the dry ingredients. Would the coconut flour absorb more liquid if I let the batter rest before scooping? Help!
If they spread like that, you didn’t have enough flour.
This is the BEST cheesy biscuit recipe I’ve EVER made! And I’ve made many a biscuits, lol! I used 4 whole eggs, instead of 3 egg whites and 2 whole, and subbed in 3/4 tsp onion powder with 1/4 garlic powder, in place of 1 tsp garlic powder.
I just ate 2, and I want another, lol! Moist and not “eggy.” Fantastic flavor; perfect compliment to any dish, or… by itself!
LOVE, LOVE, LOVE!
Thank you!
So glad you like them!
It wouldn’t harm the recipe to omit the cheese, would it? I’d like to try these biscuits for a biscuits and gravy recipe! thanks!
It does add a little structure so try adding another tbsp or two of almond flour.
So delicious! I added everything bagel seasoning to the top for some extra yum.
Made these to go with chili today. Hubby had smoked some bacon on the Traeger so I chopped some up in tiny bits and added them to dough. Sooooo yummy! Thank you Carolyn
Not sure where I went wrong.
Followed the recipe exactly but my biscuits never spread out.
Added an additional 15 min cook. time and still not fully done.
would like feedback please
Too much flour, not enough liquid. I think you may have mis-measured something…
These are fabulous!!
I was disappointed with these as I am with most keto baked goods. They were very flat and eggy tasting. It was worth a try though.
What brand of coconut flour are you using?
Thanks for this! I was looking for an easy savory way to use up egg whites – I figured worst case I could just make an egg white omelette and throw in a metric shit tonne of cheese, but now I’ll freeze them and try these biscuits later. Eggs are expensive nowadays, can’t waste the nutrition. Now I can make my favourite Kaya recipe with just egg yolks! (Coconut custard – seems up your alley.) Anyway, thanks for this and your “using up egg whites” collection, you’re a lifesaver.
I make these often and my family loves them. No matter how many I make…there is NEVER enough! These are great on their own, as mini sandwiches, with soup or chili. My niece likes them better than Red Lobster biscuits.