If you peek inside my kitchen on any given Saturday morning, chances are you will find me making these Keto Biscuits. They are everything a biscuit should be. Served with Sausage Gravy, it is as fine of a breakfast as I know. The whole family loves these – they are the perfect way to kick the weekend off.
Your Family Will Beg You to Make These Keto Biscuits Again and Again!
Is your family keto? Mine isn’t!
On top of that, my three kids are super picky, and for years two of the three have rejected all things gluten-free.
Lately, one of my goals has been to reduce the number of carbohydrates they are consuming. I don’t plan on putting them on a keto diet, but rather limit the white carbs that are void of nutrition. It is a significant success when I come up with gluten-free and low carb recipes that are so good that they 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!
There is an 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 Sausage Gravy (recipe coming soon), for a complete meal that is deliciously low in carbs.
How to Make Keto Biscuits
1 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 almond flour, baking powder, garlic powder, salt, pepper, and xanthan gum.
2 In another bowl, whisk together 1 tablespoon of the butter, egg, and heavy cream.
3 Add the wet mixture to the dry mix and stir until it comes together.
4 Stir in the cheese.
5 Press the mixture out on a sheet of parchment paper. Using a 2 1/2 inch cookie cutter, cut the dough into biscuits. Reform and continue cutting until all of the dough is used.
6 Arrange the biscuits on a baking sheet and brush with the remaining butter.
7 If desired, top with more cheese. Bake for about 30 minutes, until the tops are golden brown.
- Add 2 tablespoons 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.
Frequently Asked Questions
Can these biscuits be made ahead of time?
I love these straight from the oven. Leftovers – if you have them – will keep for up to a week in the refrigerator or can be frozen for up to two months. Place them in a zip-top bag and press all of the air out.
Yes, 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.
Are these biscuits exactly like regular ones?
No, not exactly. While they are light and utterly delicious, the texture is a bit different thanks to the lack of gluten and starches. They are delicious, but not nearly as flakey or tender as a traditional Southern biscuit. (But honestly, they are better than the biscuits that I have had at many restaurants.
Is buttermilk on the keto diet?
As a Southerner, I would have loved to use buttermilk here. Unfortunately, it is low and fat and not ideally suited for the keto diet.
If You Like This Recipe 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.
- 2 1/2 inch cookie cutter
- Baking Sheet
- 10 ounces super-fine almond flour 2 1/4 cup plus 2 tablespoons
- 1 1/2 tablespoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon xanthan gum
- 2 tablespoons melted unsalted butter divided
- 1 egg
- 3/4 cup heavy cream
- 3/4 cup shredded cheddar cheese plus more of topping if desired
- 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 1/2-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.
More Low Carb Breakfast Recipes to Try:
- Any day that starts with pizza has to be a good day, right? This Low Carb Breakfast Pizza is protein-packed and has just three net carbs per serving.
- When you have the time, linger over these Coffee Cake Muffins and enjoy a fresh cup of coffee.
- This Crustless Ham and Cheese Quiche is perfect for the holidays or anytime you are hosting a brunch.