If you peek inside my kitchen on any given Saturday morning, chances are you will find me making these easy Keto Biscuits with almond flour. They are everything a biscuit should be. Served with Sausage Gravy, it is the best breakfast I know. The whole family loves these. They are the perfect way to kick the weekend off.
It is a huge win when I come up with low-carb recipes that are so good that the kids ask me to make them again and again.
These Keto Biscuits are one of them.
They have become a bit of a habit around our house, and I think many of you will agree that there isn't a better start to the weekend! I would go so far as to say that this is my favorite keto breakfast. (And I also love them with my keto chicken pot pie soup.)
There is absolute satisfaction in seeing your family gobble down low-carb biscuits and claim that they are the best biscuits ever.
I like to serve them with Keto Sausage Gravy for the ultimate comfort food.
Or, split a warm one open, tuck in an egg and you've basically built a Keto Breakfast Sandwich.
★★★★★
Blue Ribbon worthy. Just delightful tonight with soup, will use leftovers tomorrow night along with cajun chicken alfredo over zoodles. Thanks for sharing 🙂
JB
Why These Homemade Keto Biscuits Work
Almond flour keto biscuits come down to two things. The flour and the binder.
I use super-fine blanched almond flour. Regular almond flour will make them gritty.
Xanthan gum does the job gluten does in traditional biscuits. If you skip it, your biscuits will fall apart when you go to cut them.
Ingredient Notes for Keto Biscuits
- Almond Flour: Make sure you use super-fine almond flour and not almond meal. Bob's Red Mill is my go-to brand.
- Baking Powder: Check the label as some brands contain gluten or corn. Make sure yours is fresh, and not something that has been lurking in the back of your pantry for a year. It matters.
- Seasonings: I like to add garlic powder, salt, and pepper. Old Bay Seasoning is another great option and may be used in place of the garlic powder.
- Xanthan Gum: This helps the biscuits hold together. Don't skip it. Buy a bag, and store it in the freezer. It will last you for more than a year as long as you keep it sealed well.
- Butter: I recommend unsalted butter to avoid the end result being too salty.
- Heavy Cream: If you are low carb and not keto, half and half may be substituted. I do not recommend using almond milk as the biscuits flatten out too much.
Variations
- Add 2 tablespoons of chopped chives or 2 teaspoons chopped fresh thyme.
- Use Swiss cheese in place of the cheddar.
- Use Parmesan in place of the cheddar, and add a teaspoon of minced garlic and a teaspoon of dried oregano.
- Add 2 seeded and diced Jalapenos, and use pepper jack in place of the cheddar.
- Make garlic butter rather than plain butter for using to brush the tops of the biscuits. To do this, add ¼ teaspoon garlic powder to the butter.
Tips & Tricks
- I recommend using freshly grated cheese to make keto cheddar biscuits to avoid unnecessary additives that pre-shredded cheese has. The larger home-shredded cheese helps the biscuits keep their shape better.
- I have tried substituting almond milk for a portion of heavy cream, but I found this lead to a flatter biscuit.
- If you have problems with them spreading out too much, you can always make them in a muffin tin or English muffin mold. (But I did not find this was necessary.
- Don't substitute coconut flour for almond flour - the two cannot be used interchangeably.
- No cookie cutter? You can form the dough with your hands, use a round glass, or you can bake these in a lined muffin tin. A large cookie scoop works too.
Storage
I love these straight from the oven. If you have leftovers, they will keep in the fridge for up to a week. Place them in a zip-top bag and press all of the air out. Almond flour goes rancid quickly, so I don't like to keep them at room temperature.
To freeze, let them cool to room temperature. I like to stack them in a zip-top freezer bag with a square of parchment between each. They will keep for up to three months.
To reheat, go straight from frozen into a 325°F oven for about 10 minutes, until warmed through. I like to cover them with foil for the first half of the cook time. You can also reheat in the air fryer or microwave.
Frozen keto biscuits come back better than they have any right to.
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- 2 ½ inch cookie cutter
- Bowls
- Baking Sheet
How to Make Keto Biscuits
Start by placing your oven rack in the middle, and preheating your oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl, whisk together the dry ingredients. (Almond flour, baking powder, garlic powder, salt, pepper, and xanthan gum.)
In another bowl, whisk together 1 tablespoon of the butter, egg, and heavy cream.
Add the wet mixture to the dry mix and stir until it comes together.
Stir in the cheese.
Press the mixture out on a sheet of parchment paper. Using a 2 ½ inch cookie cutter, cut the dough into biscuits. Reform and continue cutting until all of the dough is used.
Arrange the biscuits on a baking sheet and brush with the remaining butter.
If desired, top with more cheese. Bake for about 30 minutes, until the tops are golden brown.
You May Also Like
- Keto Zucchini Bread is a filling and delicious breakfast or snack. I like to serve it warm topped with butter.
- Avocado Toast is one of my favorite shameless indulgences! Made with a chaffle, the payoff in flavor is disproportionate to the effort involved.
- Prepare to swoon the first time you taste these Keto Blueberry Chaffles. They are so much like the "real thing" you won't believe it.
- Craving more savory keto bread? These Keto Cheese Breadsticks go a totally different direction, all pull-apart and cheesy.
Easy Keto Biscuits with Almond Flour
Equipment
- 2 ½ inch cookie cutter
- Bowls
Ingredients
- 10 ounces super-fine almond flour 2 ¼ cup plus 2 tablespoons
- 1 ½ tablespoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon xanthan gum
- 2 tablespoons melted unsalted butter divided
- 1 egg
- ¾ cup heavy cream
- ¾ cup shredded cheddar cheese plus more of topping if desired
Instructions
- Preheat the oven to 350 degrees. Adjust the oven rack to the middle.
- Line a baking sheet with parchment paper.
- In a large bowl whisk together the almond flour, baking powder, garlic powder, salt, pepper, and xanthan gum.
- In another bowl, whisk together 1 tablespoon of the butter, egg, and heavy cream.
- Add the wet mixture to the dry mixture and stir until the mixture comes together.
- Stir in the cheese.
- Press out the mixture on a sheet of parchment paper.
- Using a 2 ½-inch cookie cutter, cut the dough into biscuits. Reform the dough and continue cutting until all of the dough is used.
- Arrange the biscuits on the baking sheet and brush with the remaining tablespoon of butter.
- Bake for 25 to 30 minutes, rotating the pan halfway through.
JB says
Blue Ribbon worthy. Just delightful tonight with soup, will use leftovers tomorrow night along with cajun chicken alfredo over zoodles. Thanks for sharing 🙂
Deborah says
Question: will a flax egg substitute well for the egg-sensitive?
Wendy Polisi says
I have not tried this, so I can’t say. I have used flax eggs, and typically they work with a slight deterioration in texture. My guess would be this would do the same.
Journa Liz Ramirez says
Keto biscuits are always a crowd favorite! They're so easy to make and flavorful. Thanks Wendy for this wonderful recipe, must-try!
Genevieve says
I never knew you could make biscuits with almond flour! Wonderful recipe. Thank you!
Stef says
A Keto knockout! These were so flavorful and so perfect. Thanks for a great way to get to comfort food while eating Keto.
Relle says
This sounds amazing. I can't wait to try it!
Dianne HILL says
Fabulous information for us new to keto
Bernard says
My daughter is allergic to tree nuts. Is there something else I can substitute for the almond flour? Thanks!
Wendy Polisi says
I would try to find a recipe that uses ingredients that she can have because there is no close substitute.
Victoria Dettra says
biscuits and sausage gravy is one of the hubby’s favorites, and subbing these biscuits in would be great! How thick to Pat the dough out to in step 7?
Hne says
Coming from a bread loving family these are perfect subs for when we would have had biscuits!
Robin Donovan says
These are so good! I can't stop eating them.
Ann says
Perfect for the low-carb/keto diet!
Chrissy says
These are awesome! Thanks for the sharing. I put mine in a greased muffin tin and they popped right out when done and they were perfect. Is the serving size one biscuit? Thanks again. I love these!
Wendy Polisi says
What a great idea! Yes - one biscuit is a serving.
Rich Rogers says
Great idea definitely going to do that on the next batch, mine tasted great but a little flat. Going to try the jalapeño and pepper jack
Kimberly says
I’m thinking about making these for a friend. Could I use whole milk instead of heavy cream?
Wendy Polisi says
I haven't tested it since milk isn't keto, but that should work fine and the carbs would still be fairly low if that is of concern.
Brenda Walker says
These sound wonderful. Do you think they would work with full fat canned coconut milk instead of heavy cream?
Wendy Polisi says
I haven't tried it that way, but I believe it would work just fine. Canned coconut milk is my go-to substitute for heavy cream when I need to make something dairy free.
Jo says
These sound delicious,. My question is is the cheese necessary? For having with gravy I would prefer not having the cheddar cheese flavor--i would love that for another meal. If cheese is necessary, would mozzarella would be a good substitue?
Wendy Polisi says
No - this works just fine without it. I've made it many times that way.