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’m lazy, so I mixed the dry ingredients in my Ninja to get a finer consistency, then added the remaining ingredients and pulsed til blended. The dough was light and fluffy, made12 biscuits. Delicious. I ate 2 already, so must hide them in the fridge now!
Excellent!
As great as cheese is, I’m looking for just a regular biscuit….no cheese. Sometimes I want to use them for other things than cheesey biscuits. I thought I had seen a Sour Cream Biscuit recipe here but I can’t find it…..
(I actually use them in place of scones, as you can’t find just a plain scone recipe…they all have so many added flavors and I prefer them plain so the clotted cream, lemon curd (sugar free) and sugar free jam stand out…..)
I will use this recipe for the topping on the pot pies, and at other times, but I’d also like a plain biscuit as well.
Sorry! I found the recipe I mentioned, it was in your Keto Breakfasts cookbook that I have! I have 4 of your cookbooks and plan to get the others.
GREAT recipes!!! Thank you
These are very light and fluffy and taste amazing. My batter was mixed in a KitchenAid mixer and I think that was too aggressive because the dough ended up soft and flattened instead of firm and thick. I will try mixing by hand next time, and if need be, add in more coconut flour. Thanks for another great recipe!
Best keto biscuit recipe I’ve tried. Tasty, moist and easy to make. I didn’t separate the eggs and maybe that makes them even fluffier, but I’m happy with the results I got. I think the addition of the sour cream/yogurt was the biggest plus. I used Turkish yogurt.
Thanks so much!
I’d really love to make these, but I’m not fond of cheddar cheese. Can I omit it completely or do I need to sub with another, like swiss, mozzarella?
Do you think making these in a muffin pan would make them rise better and have a more consistent shape?
I love all of your great recipes, thank you for all the hard work you do.
These biscuits are super good
I made these Sunday – we both love them!! Will definitely make again. Sunday Biscuits are back!!
Where is the box that use to be available to have the recipe saved and sent to our inbox?
I do not have a Pinterest acct
or a printer.
Thanks! They look wonderful.
It’s still there, right in the middle of the post! 🙂
They were delicious! I may have to halve the coconut flour as I am not a fan of it texture wise.
Going to make these tonight for dinner. I always wonder and never remember to ask, when a recipe calls for a specific amount of melted butter, do you measure after it’s melted or cut the specific amount according to the marks on the stick then melt? Thanks Carolyn
I always weigh it in the grams she shows, then melt it…
Has anyone just used whole eggs instead of egg whites and whole eggs?
Please read the blog post, as I address this question. 🙂
Made these tonight and loved them thank you so much 😊
Made as written and had 10 biscuits that came out soft and slightly crumbly, delicious! 😋
Yum! I was wondering if you could use almond flour in lieu of the coconut flour? Thanks for the recipe!
You would need to add 3x the amount…
I made these a few months ago. I loved them and I’m not on keto, although my husband and son are.