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 make these all the time now (since June) and sometimes they are flat and never rise and sometimes they do. Same batch of ingredients w/ Honeyville AF. Mine seem to do better if I mix the wet and dry separately and then combine them. I also use an ice cream scooper to drop them.
Hmmm, that’s interesting! I never have issues with them rising. But something is obviously playing with it…
These had a great taste but they didn’t rise. They end up more like cookies, maybe its because I used real garlic instead of powdered.
No, I don’t think the powdered would be the problem. What kind of almond flour did you use?
Can I sub the sour cream with cream cheese instead?
That would probably be too thick. You may need to add some water or something to the batter to get it not so dense. I’d do about 1/4 cup.
I made these biscuits tonight. I used them as a topping for Paula Deans Hurry Up Chicken Pot Pie. They were ok but I am wondering if you could substitute the coconut flour for Sorghum flour and what the adjustments might be. Thank you so much for the R&D coming up with these recipes.
I have no idea as I don’t use sorghum flour. But it would likely change them a lot, as coconut flour is very absorbent and requires a lot of eggs. You’d probably need to look for a recipe specifically for sorghum.
I made these biscuits this morning and they’re delicious!! They really are great for sandwiches (I’m eating one now, hehe). Thanks for the recipe.
I just made these today!!! They smell and look amazing. I think this is a great recipe because it is easy to make without too much cleanup and all the ingredients are natural. Thank you for sharing this wonderful recipe! 🙂
I just made these following the directions exactly. They are pretty, rose nicely, have a good texture, look just like your picture. However, I did not care for them. The problem is me, not the biscuits. I don’t know if it is the coconut flour that I don’t like, because I have made other baked goods using coconut flour and did not like them. I am OK with flax meal, almond meal combo. I think I just don’t like coconut flour. I think it is the consistency of the biscuit once I have it in my mouth! So sad, as these look soooo good.
Try replacing the coconut flour with twice the amount of almond flour or perhaps even a bit more.
Thanks, I’ll try that.
I’m making these to take to a diabetic relative to add to his dinner. Have you ever frozen and reheated in the microwave for easy use. No worries if you haven’t as I’m going to experiment later this week, but wanted to ask just in case you had.
I’m also taking the peanut butter sandwich cookies which are awesome!
I have frozen them and reheated. The only issue is that the cheese on top becomes less crisp and nice, but they still taste wonderful. Great for a breakfast sandwich!
Thank you! I look forward to trying it.
The only problem I found with these biscuits are restraining yourself from eating them all! I tweaked the recipe just a little bit, I used full fat greek yogurt as I didn’t have sour cream and I added 1/4 cup flax meal for some extra fiber. Also I used Hennings Basil and tomato cheddar cheese. (Made in my home state of Wisconsin, excellent cheese) Thank you for the great recipe!!! It went perfect with my roasted Tomato and Basil soup.
These were ok. They were very pretty with good texture but ynfortubatley they are extremely bland. I used full fat Greek yogurt. I got about 2 dozen biscuits. After the first dozen came out I added more cheese to the second half, which improved it a little. These are wonderfully light and rise well. I will make again with about double the cheese, plus add some onion, chives, paprika, use fresh garlic for better flavor, maybe use powdered ranch dip mix instead of the salt.
Hi…
to add to other’s comments about there’s coming out flat and smooth, mine did too. I used all almond flour and adjusted the recipe as I saw suggested in the comments, 3 eggs, 2 cups almond flour, 1/2 cup sour cream and my batter was also quite thin. So I don’t think it’s someones brand or type of coconut flour…if anything the coconut flour would prob keep them dryer. I will be trying these again with either more almond flour or less sour cream…which do you think? or maybe less butter?
haven’t tasted them yet…they’re still in the oven 😉
so 35 mins later and they are still a little soft. I ground my own almond flour/meal so it’s pretty heavy. I wonder if this adds moisture and I should reduce some liquids. I also would like to reduce the salt but that’s just my preference. Is there a way to fix this or do I need the coconut flour?
Yes, I would definitely say it’s the almond meal here. Are you subbing all almond meal for the coconut flour too, because that’s a huge issue. Coconut flour is so absorbent so it would change everything if you aren’t using it.
I took info from a previous poster who asked about using all almond flour and you did suggest trying 1.5 to 2 cups almond flour, 3 eggs, 1/2 cup sour cream because the almond flour isn’t as absorbent. I was just trying it out because I didn’t have coconut flour. Guess it doesn’t work so well. Either way they taste yummy! I’m currently having an egg, spinach and ham sandwich with them for dinner. I will def try them again with coconut flour 🙂 I would prob like that cause it may make them lighter…the almond meal can be very heavy.
Oh okay, now I understand. But you were using your own homemade almond meal too, right? Which is never going to be as fine as something like Honeyville.
That is exactly right Carolyn. I’ve been trying to use my own almond meal because I thought it was cheaper but the texture is definitely grainy and I still get little bits of almonds in it because my bullet blender can’t pulvarize them like I would want. I was thinking I should’ve put my last initial cause all those Carolyn’s would be confusing if someone was trying to figure out who wrote what haha.
oh and good talk about excercise. Recently started excercising regularly and still hate it but i’m hoping it will grow on me.
Almond meal can work really well for some muffins and such, even as grainy as it is. But if you want a better texture, it’s worth the money to purchase a good brand like Honeyville, IMO. I have used Bob’s in these biscuits and it works well too, even though it’s not as finely ground as Honeyville.
From your other comment, I think you aren’t using any coconut flour at all? Because that’s a big problem if that’s the case…
These are amazing!!! I have been LC for 7 months now and I think this is my favorite recipe yet. I added diced (pickled) jalapenos to mine and was so excited to see that they were sturdy enough to be used for breakfast sandwiches. LOVE LOVE LOVE! Thank you for doing what you do!
I love Jalapeños in these too!
Love these biscuits! Good anytime of day and so many possibilities. Thanks for all your amazing recipes.
I just made these and they smelled delicious while baking. I exchanged Jack cheese for Cheddar and used Greek yogurt. They are even better than I expected! Great idea above to use for pizza. I may try as a deep dish later this week. Thank you so much for perfecting and sharing these recipes!
I made these today and they were fantastic! I did not have enough sour cream so I added cream cheese to make up the difference. They were fluffy and light and cheesy and smelled heavenly. I made them at night so I could have one in the morning and woke the house up with the smell. My daughter wanted one right then. When they started getting crumbly, I split them in half, put a little bit of low carb spaghetti sauce, mozzarella cheese and pepperonis and made mini pizzas. Talking about good!! It was the best pizza I have had in a long time with any low carb recipe. I am making them again today with just the sour cream and making different sizes for sandwiches, pizzas, and biscuits. Thank you for sharing and all your hard work!
I’ve made them into mini pizzas for my kids too!
These were great even my husband liked them!
Hi! Love your recipes. This one unfortunately wasn’t a hit with me and my family. The coconut flour is too strong. Without telling my daughter what was in it, she said it tasted like “a garlicy almond joy”, haha! Not really the flavor I was hoping for. I probably won’t make any more of this recipe, but look forward trying other ones from you in the future. Thanks for sharing your creations!
Curious what brand of coconut flour you used…
Hi Carolyn. I used Bob’s Red Mill Organic Coconut Flour.
Yes, that’s what I use too. I guess maybe your family is just more sensitive to coconut flavour! 🙂