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 made these biscuits tonight to pair with homemade turkey soup and they are delicious! My husband who doesn’t eat low carb loved them as well. He said they were very similar to Red lobster cheddar biscuits. Very easy recipe and I had all the ingredients in hand.
These look amazing.
Not sure if my previous comment went through.
How well would these freeze. I am the only one eating keto here and I would love an occasional biscuit.
Love your recipes. You rock
They freeze very well. Most muffin, scone, and biscuit recipes do, even if they’re keto versions.
I would love to make these for turkey pot pie with my turkey leftovers. Can I use all almond flour ? I don’t have coconut flour. Thank you all these wonderful recipes
You will need to use another 1 1/2 to 2 cups of almond flour in addition to the 1/2 cup that’s already in there.
I just made these and they made a great biscuit filled with a fried egg and sausage. Wondering how to store them. Do you refrigerator them? And can they be frozen for longer storage life?
They should be fine on the counter in a covered container for 3 days or so.
I followed the recipe exactly (for once!), and they turned out wonderfully! I scooped them out with a cookie scoop and got beautiful biscuits. Next time, I’ll mix up some garlic salt & butter to brush on the tops when they come out of the oven to make them a little more like the high-carb ones that I made pre-keto, Thanks for all the wonderful recipes!
So yummy!! I made exactly as written but my scoop yielded 15 biscuits so they took a little longer to cook through. I already know that I’m going to use one to soak up the yolk with breakfast tomorrow l!
Not going to rate this. i think I must have made an error. It just came out so thin. Tasty, mind you, but thin. I swear I followed the recipe but.. I will try again another time.
Try adding a bit more coconut flour. Some of them are more absorbent than others…
Thanks for the tip – I will do that. 🙂
These are excellent! My husband has done some work for a couple that insists on giving us free eggs, will not take money no matter what. They are from cage free, antibiotic free chickens that are allowed free access to all the grasshoppers & green grass they can gobble up. The result is beautiful dark yellow yolked eggs that taste like heaven. I’ve been cutting a biscuit in half & covering each half with a fried egg every morning. The biscuit soaks up all that lovely yolk wonderfully. Such a treat! I had gotten so tired of scrambled eggs so this is a welcome change. They go really well with a bowl of Keto chili too. Easy to make & just perfect. Thank you!
Sounds divine!!!
Made these fabulous biscuits for breakfast this morning. I used Kerry gold Irish Cheddar in them! So so good.Great recipe.
Wonderful biscuits! I had given up on keto/low carb bread. Happy to find this recipe! Thank you!
Well, I modified some of the ingredients, because I don’t care for the taste of coconut flour in the background. I used 1-1/2 cups almond flour and 3/4 cups whey protein with 3 eggs. The rest of the ingredients were per the recipe. I just added almond flour and whey protein until the consistency seemed right. Well it wasn’t exactly right, because they spread and ran into each other. But the flavor turned out great, and I can see that pouring the batter into a pan would result in something like focaccia. I might need to adjust the wet/dry ratio to reduce the crumbliness (is that a word?) that I had this time… maybe just adding that fourth egg back would be enough?
So thanks for the recipe. Even though I changed it, the inspiration was yours.
Carolyn want to make these for a party am I able to freeze
these if I make in advance? Thanks so much love your
Recipes.
Yes, these freeze well!
Hi there! I’ve been using this recipe for years, and it’s awesome!
My family has been moaning about not having had my late grandmother’s strawberry shortcake in years. Her shortcake recipe is essentially a very dry, crumbly drop biscuit intended to provide contrast to mashed strawberry sauce, and as I was proposing making cheddar garlic biscuits, I thought…wait…hang on…
TOTAL SUCCESS. Astonishing success, actually, considering that my grandmother’s recipe only has eggs and baking powder common with yours!
I followed your recipe, with the following choices and modifications:
I left out the cheddar and garlic (obviously).
I used the yogurt option (full fat Greek-style Trader Joe’s).
I added an extra tablespoon or so of coconut flour.
NOTE: I lightly scooped *both* the coconut flour and the almond flour with the measuring cup, so there would be more of each than with the spoon-in method!
I added a splash of vanilla extract – let’s call it 1/2 teaspoon.
Not having a sugar substitute at my parents’ house, I used 1/4 cup of regular sugar, mixed into the wet ingredients before combining with the dry. Next time, I’ll try erythritol.
This made for a pretty dry, crumbly dough. I used a silicone baking mat with 12 sizing circles. As I dropped the dough onto the circles with a fork, little crumbles would sometimes fall off. I gently corralled them back into the mounds with the fork, gently shaping them to maintain some height.
The drop biscuits were very nubby and craggy, and did not spread nearly as much as the savory version.
They were delicious on their own, but absolutely *perfect* for providing an absorbent, crumbly texture for the mashed strawberries. My family lost their minds. Nobody could believe how close it was to our traditional family favorite.
And the bonus is they were *easier* to make than my grandmother’s fiddly recipe, which involved tediously cutting lard or shortening into the flour, then dribbling an egg and milk mixture into the dry ingredients until the consistency was right.
I just winged it as a strawberry shortcake, but I think the possibilities for sweet options are pretty endless! I can’t wait to start experimenting with different fruits and spices.
Thank you so much!
Sounds so good! Thanks for sharing your adaptation.
I am so happy I found this recipe!!! I love biscuits and anything breadlike!!! I keep trying to cut wheat/gluten out completely because I don’t tolerate it well. I haven’t found a recipe I have loved yet, I have high hopes for this one though! Thank you! I saw the super rude comment from a few years ago and I had no problem printing just the recipe.
I am allergic to nuts…so almond flour nor flaxseed fours! I can not use. Is there anything else I can use other then any other kind of nut flours? I am also a diabetic!
Not in this particular recipe, I’m afraid. You can search for a coconut flour only biscuit.