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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These are delicious!! Didn’t change a thing and used 4 eggs and sour cream. Made 12 biscuits about 3-3.5″ in diameter.
I wonder if the dryness that some folks are experiencing is due to packing the flours? I just came across a chef’s site (I wish I could remember which chef it was) maybe a week ago or so that said you should never pack down your flours unless specifically told to do so; you should spoon the flour into the measuring cup instead of sticking the measuring cup into the bag/container and pulling out (now packed) flour. I’ve been doing it wrong all my life! LOL. I used the ‘proper’ method this time…. and these biscuits were PERFECT! Just a thought! (Not sure if it was mentioned already? Sooooo many comments… 🙂 )
Thanks once again for a tasty, EASY recipe!
I have been doing LC, mostly Keto, for almost a year now and this is my first time trying one of your recipes. I love these! I used my medium cookie scoop to put them on the parchment and got 25 biscuits. These will make a lovely addition to dinner tonight. Thank you for sharing your recipe!
Sounds wonderful!
These taste great and have a nice biscuit texture! They were fabulous with sausage and gravy. Mine spread big time and were pretty flat, though, so I will not add as much moisture next time per the suggestions in the comments. I use Bob’s Red Mill flours so I’m sure with this adjustment they will turn out more like yours next time. This will definitely be my go-to biscuit recipe.
Yep, sometimes that happens and too much liquid is the issue. It’s hard to know. I use Bob’s too but maybe your eggs are a bit bigger or what have you. Glad yo liked the flavor!
Hi Carolyn… a minor clarification please on the nutritional info…..the macros stated under nutrition facts vary significantly from those given just under the recipe notes. Which would you recommend I take into account?
I’m making these today for dinner . They are so easy . Wonderful !!
These will go great with Jennifer Farley’s Zucchini Lasagna and so many other dishes!
you had me at easy cheesy!!
I’m always amazed that you are able to achieve such amazing baked goods using alternative flours. These look perfectly crumbly!
Such incredible texture on these biscuits!
Biscuits are my number one favorite side to have at any meal! Can’t wait to give this recipe a try!
I love these biscuits! They are so versatile. I had added sausage and my latest variation is a broccoli ham version. I roasted some frozen broccoli, sliced up some Canadian bacon and subbed mozzarella. They turned out great!
Super and I bet awesome out of the oven!
I’ve recently started going to a doctor with a more holistic approach to health. My last bloodwork indicated that I need to reduce my sugars and that I should be looking at a low carb diet… *whining* but I LOVE my carbs (and so does my family)! So I try to find recipes that are healthier & include more veggies but it isn’t a habit yet and my weight shows it. I was not diligent through the holiday season and indulged quite a bit but hopefully I’m getting back on track now. I’ve added my exercise back (at least a few days a week) and am looking into menu plans for a more well rounded diet. I love this alternative to help me get my “carb” fix while still doing it in a healthy way!
Biscuits are one of my favorite breakfast items! These are great!
Sadly I did not like these. I found the coconut flour flavor too strong, like sour coconut and it was very eggy. I’m glad I tried them but I will not make them again. Thanks and sorry.
Made these tonight, I thought they were pretty good, for some reason I could taste the coconut in the coconut flour. Otherwise, they still hit the spot for me.