Name: Keto Biscuits - Gluten Free and Low Carb
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 6 servings
Cuisine: American cuisine
Ingredients: 2 cups blanched almond flour; 2 teaspoons baking powder; ½ teaspoon sea salt; ¼ cup unsalted butter, cold and cubed; ½ cup sour cream; 1 large egg; ¼ teaspoon garlic powder (optional); ¼ teaspoon dried chives (optional)

These Keto Biscuits are absolutely dreamy-soft, tender, and packed with savory, buttery flavor!

You won't believe they're gluten free and low carb, thanks to their golden edges and pillowy interior. With just a handful of pantry staples, you'll whip these up in under 30 minutes, making them the ultimate quick bake.

Perfect alongside soup, for breakfast sandwiches, or as a comforting snack any time of the day. Honestly, I turn to these biscuits whenever I'm craving that classic, warm, biscuit taste-without the guilt or the carbs!

They were inspired by my southern family's biscuit tradition, refashioned to fit today's keto lifestyle. Everyone who tries them comes back for seconds!

Tender golden Keto Biscuits fresh out of the oven

Why You'll Love This Recipe

Ready in under half an hour-perfect for busy weekdays
Delivers rich, buttery biscuit flavor with just 3g net carbs per serving
Gluten free, grain free, and low carb for guilt-free enjoyment
Versatile-tastes amazing at breakfast or as a savory side
Freezer-friendly, so you can always have some on hand

Key Ingredients for Keto Biscuits - Gluten Free and Low Carb

See recipe card below for full list of measurements, ingredients, and instructions.

Almond Flour

Almond flour is the backbone of these biscuits, lending them their signature tender crumb and subtle, nutty flavor. For the best texture, use finely ground, blanched almond flour. Avoid almond meal, as it produces a coarse, gritty biscuit. If you're out of almond flour, hazelnut flour can be swapped in for a unique twist, but the flavor will be slightly earthier.

Baking Powder

A generous amount of baking powder is essential here to provide lift and create that light, fluffy biscuit texture you love. Make sure your baking powder is fresh for maximum rise! You can use a gluten-free baking powder if needed, but regular works too.

Cold Butter

Cold, unsalted butter is the key to those irresistible flaky pockets. Cube it straight from the fridge and mix in quickly. This ensures the butter melts while baking, creating steam for extra lift (so don't sub with melted butter or oil!). For dairy-free biscuits, coconut oil (solid, not melted) can be used, but you'll miss out on some of that classic buttery depth.

Sour Cream

Sour cream adds rich moisture and a subtle tang, keeping the biscuits ultra-tender without making them dense. If you're lactose intolerant, full-fat Greek yogurt or unsweetened coconut yogurt will work in a pinch.

Egg

The egg brings the whole dough together with structure and extra fluffiness. If egg-free is needed, a flax egg (1 tablespoon ground flax + 2.5 tablespoon water) can work, though the biscuits will be a touch less airy.

Keto Biscuits - Gluten Free and Low Carb cooking process

Instructions for Keto Biscuits - Gluten Free and Low Carb

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat Your Oven

Set your oven to 400°F (205°C). Line a baking sheet with parchment paper or a silicone baking mat so the biscuits won't stick.

Mix the Dry Ingredients

In a large bowl, whisk together the almond flour, baking powder, sea salt, garlic powder, and chives until well distributed.

Cut In the Butter

Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs-think small pea-sized pieces for maximum flakiness!

Stir in Wet Ingredients

Crack in your egg and add the sour cream. Gently stir everything together with a spatula until a thick biscuit dough forms. Don't over-mix-just combine until moistened.

Shape and Place Biscuits

With a large spoon or ice cream scoop, drop 6 equal mounds of dough onto your prepared baking sheet, spacing them at least 2 inches apart.

Bake to Golden Perfection

Slide the tray into the oven and bake for 15-18 minutes, or until the biscuits are golden brown around the edges and set in the center. The kitchen will smell incredible!

Cool Slightly & Serve

Let the biscuits cool for 5 minutes so they set up a bit, then enjoy warm with a pat of butter (or your favorite keto-friendly topping).

Recipe Variations

Cheesy Keto Biscuits

Add ½ cup shredded sharp cheddar cheese to the dough for deliciously cheesy biscuits. Pepper jack or Swiss work beautifully too!

Dairy-Free Option

Replace the butter with solid coconut oil and swap the sour cream for unsweetened plain coconut yogurt. The result is still tender and tasty, with a hint of coconut.

Herbed Garlic Biscuits

Double the garlic powder and mix in a tablespoon of fresh chopped herbs like parsley or rosemary for a fragrant, savory kick.

Bacon & Chive Biscuits

For an extra burst of flavor, stir in ¼ cup cooked, crumbled bacon and a handful of fresh chives into the dough before baking.

Serving Suggestions

Serve these keto biscuits alongside scrambled eggs and avocado for the ultimate low carb breakfast. They're also fantastic as a side for soups, chili, or roasted chicken. For a little flair, brush the tops with melted butter and sprinkle with extra herbs just before serving.

Storage and Reheating

Store leftover biscuits in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm in a 325°F (160°C) oven for 5-7 minutes or pop in the microwave for 20-30 seconds. For longer storage, freeze the biscuits in a single layer, then transfer to a freezer-safe bag. They'll keep for up to 2 months and can be reheated straight from frozen.

Frequently Asked Questions About Keto Biscuits - Gluten Free and Low Carb (FAQ)

Q: Can I use coconut flour instead of almond flour?

A: Coconut flour absorbs far more liquid than almond flour, so it can't be swapped 1:1. If using coconut flour, you'll need much less-try ½ cup and add an extra egg, but the texture will be different.

Q: Are these biscuits suitable for meal prep?

A: Absolutely! Bake a double batch and freeze extras so you always have a quick, keto-friendly side ready to go.

Q: What can I use instead of sour cream?

A: Full-fat Greek yogurt or unsweetened coconut yogurt works well as a substitute for sour cream in this recipe.

These Keto Biscuits - Gluten Free and Low Carb are everything you crave in a biscuit-tender, buttery, and so simple to make. Whether you need an easy breakfast, a satisfying snack, or a crowd-pleasing side, these biscuits have you covered. I can't wait to hear how you like them, so please leave a comment and let me know how your batch turns out!

★★★★★ 4.80 from 164 ratings