Fluffy Keto Biscuits - Healthy Recipes Blog (2024)

You'll only need a few simple ingredients to make these biscuits. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Egg: I use large eggs in almost all my recipes, this one included.
• Sour cream: I use full-fat sour cream in this recipe.
• Salt: I use ¼ teaspoon of sea salt.
• Almond flour: I use blanched, super-fine almond flour. I don't recommend using a coarse almond meal in this recipe.
• Baking powder: Please make sure it's fresh. And if you need it to be gluten-free, verify that too.

Variations

• You can replace the sour cream with softened butter. However, in my experience, sour cream makes biscuits extra tender and adds a wonderfully distinct flavor.
• You can substitute whole-milk plain Greek yogurt for the sour cream, but sour cream is better in terms of flavor and texture.
• Make cheese biscuits by adding parmesan and spices. These are great with no-bean chili.
• Make sweet biscuits by adding vanilla extract and a sweetener, as I do in this recipe for keto strawberry shortcake.

It's surprisingly easy to make these keto biscuits - easier, in fact, than making traditional ones. The detailed instructions are included in the recipe card below. Here are the basic steps for making this recipe:

Your first step is to simply mix all the ingredients in one bowl. I like to start with the liquid ingredients and then I add the dry ingredients:

Scoop out six mounds of the mixture and place them on a parchment-lined baking sheet. There's no need to flatten them:

Bake the biscuits for about 15 minutes in a preheated 350°F oven.

Slice them and top with butter:

See how fluffy they are:

Expert Tips

• Don't try to shape these biscuits by hand. The dough is too sticky for that. Instead, treat them as drop biscuits and use a scoop to drop them on the baking sheet.
• One of the best things about baking with almond flour is that you don't need to worry about overmixing the gluten because this flour doesn't contain gluten. It's still best not to overmix the batter, but it's not as crucial as when mixing wheat flour.

Can you eat biscuits on keto?

Yes! You simply need to replace the all-purpose flour with keto-friendly flour such as almond flour, coconut flour, or a combination of the two. In this recipe, I use almond flour.

Can I use almond flour instead of regular flour when baking?

Can I use baking soda instead of baking powder?

Serving Suggestions

• I usually make these biscuits for breakfast. They are wonderful on their own or with spreads such as butter, sugar-free jam, almond butter, walnut butter, and keto hazelnut spread.
• They are also good when topped with blueberry compote or strawberry compote.
• You can use these biscuits to make a keto breakfast sandwich - fill them with deli meat or bacon, cheese, and an egg.

Storing Leftovers

Keto biscuits are best when eaten warm. If you have leftovers, you can keep them in an airtight container in the fridge for up to three days. Place them on paper towels to absorb extra moisture. You can also freeze the leftovers in freezer bags. Briefly reheat them in the microwave before enjoying them.

I rarely have leftovers because I usually make just six biscuits at a time, but you can easily double the recipe and make twelve.

More Keto Breakfast Recipes

Fluffy Keto Biscuits

These keto biscuits are made with almond flour. They are wonderfully tender and fluffy. Try them with some sweet butter - they are lovely!

Servings: 6 biscuits

Calories: 277kcal

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Nutrition per Serving

Serving: 2 biscuits | Calories: 277 kcal | Carbohydrates: 10 g | Protein: 10 g | Fat: 23 g | Saturated Fat: 4 g | Sodium: 551 mg | Fiber: 5 g | Sugar: 2 g