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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It’s me again….the chick from the South who is in LOVE with these biscuits. So, I saw a very high carb recipe for a chili-type pie and we finally have a little cool snap down here and I was wanting some comfort food. So, I used some grass-fed hamburger, some onion, garlic, chili powder, garlic salt and some Ro-Tel tomatoes. I cooked it and then put in a 9×13 pan. Topped with some cheddar and used these drop biscuits as a top crust and Ohhhh Emmm Geeee….I nailed it!!!! So dang deliciouis. My husband said “you need to post that recipe baby….this is delicious!” I love, love, love these drop biscuits and their versatility!
Sounds amazing!
Just made these…actually doubled the recipe. Used a generous rounded tablespoon of batter for each one. I was skeptical that they would be “big enough” but they made beautiful biscuits, about 3-1/2″ wide…perfect for breakfast or to slice and make a sandwich. Thank you for the wonderful recipe!
Oh my goodness!!!! Coming from a Southern girl, you NAILED the drop biscuits. I made them tonight to eat with my salad and was going to just have one and ate another when I was finished with my salad. Definitely a keeper and the best, by far, bread/biscuit recipe I’ve tried in 5 months of being low carb. Thanks so much for this recipe. Delicious!
What a wonderful compliment!
I read this recipe this morning, and had to make it ASAP! These are the best Keto/lowcarb garlic cheese scones/muffins ever!!!!! I can not thank you enough! The came out beautiful looking too, I have pictures 🙂
I had a friend swing by for a taste test, now you have another HUGE fan!
Yay so glad to hear it!
Any suggestions for almond flour substitution? My diabetic husband is also allergic to almonds.
Sunflower seed flour. But add a tbsp of lemon juice so you don’t get that funny green reaction after it bakes.
Great video…the music makes me want to get up and make them now!
Thanks!
These are good. They didn’t quite brown on top(ten min extra cooking time) but that is fine. Made an egg and cheese breakfast sandwich,mmmm. They reminded me also of those cheddar biscuits at that place that rhymes with led robster. ?
Just wondering how long these will stay fresh? Just my husband and me. Can they be frozen?
Tried scanning the comments but didn’t see anything. Might have missed it! ?
I froze mine in a ziplock bag and took one out as needed… no problems at all! I just put in on a parchment lined baking pan in the toaster oven and baked at 350 for 10 minutes, then split & toasted… yummmmmm???
Someone said that butter and coconut oil could be used interchangeably. So will it have any problem if i replace 1/4 cup butter by 1/4 cup coconut oil for your recipe?
That should work fine.
I tried making this today, but instead of being biscuits it all combined to make like a sheet, what would i have done wrong?
What brands of coconut flour and almond flour did you use?
If we want to leave out the cheese and just have plain biscuits, do we have to change anything else?
No, should be just fine that way!
Hi from the Netherlands Carolyn!
If you are able to weigh in grams, would you please let me know how much a “large” egg weighs? I’m not sure whether “large”means the same in the US as in Holland and the more eggs are used in a recipe, the more important that distinction would be.
Just started Low Carb again this week, still in induction but I’m collecting lots of recipes. Your site is top of the list!!
Thanks in advance!
Do you need it weighed in the shell or out of the shell? I just weighed one right now and it was 63g.
WOW, that was quick! Were you sitting there waiting for a comment to pounce on?
Easier with the shell ON, right?? I just weighed an XL egg and it’s a whopping 73 grams, so I guess the regular large eggs are about the same as yours, I didn’t expect that, I’ve been using XL up till now cause I thought in the US everything is always larger…. ; ).
As one ex-Ontarian to another, keep up the good work, you will be making my life so much more tastefull over the coming months… or years, however long it takes me to get a decent figure atgain.
Haha, I just woke up and got going and saw your comment. Seemed like an easy way to get you an answer!
LOL, we’re 6 hours ahead of ET here, but I just finished breakfast myself. What can I say…. I’m getting lazy in my old age.
Thanks for your trouble and have a good Sunday!!
Amazing recipe and one that my husband loves! I made zucchini lasagna tonight and the drop biscuits but changed the cheese to a combo of parmesan and mozzarella as well as adding basil and oregano. Huge hit!
Yum, sounds amazing!
These were really nice, Carolyn! Easy to make, good texture. The cheese makes them look so pretty too. I found that they lasted quite a long time in the fridge. (Only two of us at home.) Used the last one this morning for eggs Benedict. Yummy! Will definitely make again and spring for some higher quality cheese than I used the first time. Bet they’ll taste even better.
What can I use in place of the almond flour? My son is deadly allergic to nuts.
You can use sunflower seed flour but I advise to use a tbsp or two of acid (like apple cider vinegar) to offset it or it may turn green! http://amzn.to/2glxhFq
I made these tonight to go with our chili dinner and I absolutely loved them ~ they were DELICIOUS! I didn’t have any issues with the recipe and my entire family found the texture and flavor of the biscuits to be wonderful! I have a soft spot for Red Lobster biscuits, and was looking to emulate them. In that effort, I mixed up a couple of tablespoons of melted butter, garlic powder and kosher salt and brushed the tops of the biscuits just after they came out of the oven. YUM! I can’t wait to try variations on this recipe. I’ve really been missing bread and baked goods and am really excited to explore the rest of your recipes. Thank you VERY much!
Love your idea of the butter on top!