Keto Almond Flour Biscuits, made with blanched almond flour, are surprisingly simple to make and are a great substitute for flour biscuits, with just 3 net grams of carbs per biscuit.
» With these biscuits, you can make biscuits and gravy or biscuits and gravy casserole.
I was really craving biscuits & gravy for breakfast after I started on a keto diet. It was something I’d make once a month or so before, but suddenly it was off limits. Surely, there was a way to still enjoy biscuits and gravy!
One of the things I love most about a keto diet is that even the things that are off limits have an alternative that’s, at the very least, passable as a substitute. Craving noodles? There’s Miracle Noodles. Craving hamburgers? Use Cloud Bread for buns! Craving pizza? Make Fathead Pizza Dough. Fathead dough can even be used to make Keto Bagels.
Well, I’m happy to say that there’s also an alternative to flour biscuits! These almond flour biscuits can be made almost the exact same way as wheat flour biscuits, and they are really good. These ham and cheese biscuits are made with almond flour as well.
The best news is that each biscuit has just 3 grams of net carbs. That makes it possible to eat 2, if you want, or make the biscuits larger and use them for a breakfast sandwich. You decide, based on your own macros.
Do Almond Flour Biscuits Taste Like Regular Biscuits?
These almond flour biscuits don’t taste exactly like flour biscuits. You can expect that, when these are made with almond flour. I think the most noticeable difference is in the texture. They’re a bit more crumbly and textured.
No, they aren’t an exact substitute, but they are a very good alternative when you’re craving biscuits.
The taste is very similar, the look is very close too. They crumble like biscuits. They even get a little crunchy and flaky. I honestly think I could serve one of these biscuits to a friend and not have them know it’s almond flour. That’s good enough for me.
Don’t like almond flour? Read here for The Best Almond Flour Substitutes.
Keto Biscuit Recipe Ingredients
There are just 5 ingredients in these biscuits. I keep these things around the house naturally, so I can always make up a batch of biscuits without having to plan for it when I order groceries.
- Almond flour – use fine ground blanched almond flour for the best results.
- Baking powder – Make sure your baking powder is fresh (less than 6 months old).
- Butter – I always use salted butter, but you can use either.
- Egg whites – You just need the whites for this recipe, but you can save the yolks for another use.
- Salt – optional, depending on what type of butter you use.
A note about the butter and salt. If you cook with unsalted butter, you should add the salt. If you cook with salted butter, you can leave out the salt.
For reference, my favorite no-fail wheat flour biscuit recipe has almost the same ingredients. I designed this recipe that way on purpose, so they’d turn out as closely as possible to those.
I’ve seen many recipes for low-carb biscuits that have sour cream in them. I don’t find that to be a necessary ingredient.
Tips for Making Great Biscuits
- It’s important that the almond flour and butter be as cold as possible when you incorporate them. They cook best when the ingredients are cold. The little bits of cold butter in the dough is what gives the biscuits their flakiness.
- It’s much easier to reach the right consistency when you “cut” the butter into the flour. You can do this with a fork or with a pastry cutter.
- This is an almond flour recipe. Please don’t substitute coconut flour for the almond flour. The two are not interchangeable. Coconut flour is way more absorbent so you need a lot less, and coconut flour has a pretty strong taste of coconut.
About Almond Flour
These biscuits will turn out best if you use blanched almonds. Blanched just means that the skin has been removed from the almond before it was ground up. Read more about the difference here. The outcome is a lighter, prettier biscuit, and less mealy.
I use almond flour from WholesomeYum, which you can buy directly through that link (it’s our affiliate link). It’s the best almond flour I’ve found. It’s a blanched finely ground almond flour with a great texture and flavor, with just 2 grams or net carbs per serving.
I weigh out the almond flour and stick it in the fridge 20 minutes before I plan to use it, so it’s nice and cold.
How to Make Keto Biscuits
Start with cold almond flour, if possible. Put the flour in the refrigerator for 20 minutes to chill it down. This will help keep the butter cold right up until you bake it.
Step One: Mix dry ingredients
Add the baking powder and salt to the flour. Then cut the butter into the flour. I do this with a pastry cutter. You can do it with a fork, if you have the patience. Or you can use a food processor to quickly pulse it together. If you do use a food processor, it is vital that your ingredients are cold.
Step Two: Cut in the butter
Keep cutting in the butter until it’s in small pebble sizes, dispersed among the flour.
Softened butter will not incorporate correctly into the flour. It will melt into it and form a gloopy blob. Don’t do it. If the butter isn’t cold and stiff, take the time to chill it first.
Step Three: Stir in the egg whites
Quickly whisk the egg whites in a separate bowl for just a few seconds. Then combine them with the dough and stir it all together. No need to overstir. Just get it all combined. It will still have bigger pieces of butter in it. That’s what you want.
Step Four: Form 5 balls of dough
Add the dough balls in the sizes you want to a baking sheet covered with parchment paper or a silicon baking mat. I flatten them down just a bit to spread them out. they won’t fall or spread much in the oven.
The recipe makes 5 biscuits that are 3 net grams of carbs each. You can make them smaller or larger to suit your needs (adjust the carb count accordingly).
Step 5: Bake
Bake the biscuits at 350 degrees F for 15 minutes. I have to watch mine pretty closely after the 12 minute mark and take them out as soon as they turn golden.
The biscuits are light and fluffy when you take them out. Serve them right away with some butter, or use them to make biscuits and gravy. Serve them in place of scones for a fun afternoon tea. The possibilities!
You can even use these biscuits to make a breakfast sandwich, or as slider buns. These keto ham and cheese bites are very similar and would make great biscuits and gravy.
Keto Biscuits FAQs
Can I add spices and other flavorings to keto biscuits?
You can absolutely add spices or other flavorings to these biscuits. One of my favorites is the cheddar bay biscuits that Red Lobster makes. You can add 1/2 tsp garlic powder and 1/2 cup shredded sharp cheddar cheese to this recipe to make those.
Adding Everything Bagel seasoning to the biscuit dough is another favorite. It has garlic, sesame seeds, and other bits of flavoring that’s really tasty.
Just be sure not to add any ingredients that are liquidy and would change the consistency of the dough, such as honey or maple syrup.
How to serve almond flour biscuits?
The most common way that I serve these biscuits is Biscuits & Gravy for breakfast. However, there are many ways to serve these. You can serve them on the side of any meal as a bread replacement. You can use them to make breakfast sandwiches. You can serve them with clotted cream and a cup of tea.
How many carbs are in these almond flour biscuits?
There are 3 net grams of carbs in each keto biscuit. This recipe will make 5 biscuits. If you choose to make them bigger, they’ll be slightly more carbs per biscuit, but still very low.
Are biscuits keto friendly?
Regular wheat flour biscuits are not keto friendly because they are made with wheat flour which has a lot of grams of carbs per serving. When you swap the wheat flour with almond flour, as we do in these biscuits, they are definitely keto friendly. In fact, you go from having about 27 grams of carbs to just 3 net grams of carbs in these keto biscuits.
Can you freeze keto biscuits?
Yes, you can freeze these biscuits once they’ve cooled after baking. They will keep well in a freezer bag for up to 3 months. They can be reheated in the microwave or the oven. This is a great way to always have biscuits on hand when you need them, rather than having to make a new batch each time
What Our Readers Are Saying
Amber says: These are the best keto biscuits!! Thanks for posting
Jennifer says: Wow. Just tried these out. I have made so many different keto biscuits. Some were good, some were ok. But this recipe was actually the most like a real good fluffy soft biscuit! Like the kind if biscuit that would satisfy a craving for a McDonalds biscuit. Excellent! I can stop looking for biscuit recipes now!
Julia says: Wow wow wow!! I really didn’t have high expectations but I have to say these are SO GOOD!
More Recipes from Delightfully Low Carb
Like this post? Be sure to save it on your Pinterest board for later! Click to follow our Pinterest boards so you can find all our recipes!
Keto Almond Flour Biscuits Recipe
- 1 1/8 cups blanched almond flour (120g) chilled
- 1 teaspoon baking powder (5g)
- 1/4 teaspoon salt (1g) omit if using salted butter
- 3 tablespoons cold unsalted butter cut into cubes (45g)
- 2 egg whites lightly beaten
- Pre-heat the oven to 350 degrees F (180 C). Prepare a baking sheet by lining it with parchment paper or a silicon baking mat.
- Combine almond flour, baking powder and salt in a large bowl.
- Add the cubes of cold butter to the bowl and cut the butter into the flour using a pastry cutter or fork. Combine until the mixture is in gravel-sized pieces.
- Whisk the egg whites in a separate bowl, then add them to the flour mixture. Stir until fully combined. Don't over stir. Butter chunks will remain.
- Using your hands or a spoon, scoop out enough dough to form a biscuit. Place it on the baking sheet. Continue until you've formed all of the biscuits. Make sure to space them apart so they have room to grow while baking. Flatten down slightly with your hand.
- Bake for 12-15 minutes or when they've turned a nice golden color.
- If using salted butter, omit the extra salt.
- Make sure your ingredients are cold. Chill the almond flour 20 minutes before using. Use only cold butter.
- The biscuits won’t flatten much in the oven. If you want them flatter, flatten them down to the shape you want before baking.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Read More About a Low-Carb Lifestyle
Pin it for later
Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.
49 thoughts on “Simple Keto Almond Flour Biscuits Recipe”
These will be great when we start to do keto again!
My sister is doing a keto diet so now I have a recipe to make for her when she comes over. Plus just sounds good for all of us!
OK – YUM!!! I am a biscuit gal and also on keto, so these might just save my life! I’m making them as soon as I can get my hands on more almond flour.
I’ve been looking for gluten free friendly biscuits and these look very foolproof. I might have to give this recipe a go!
They’re definitely failproof! I’ve made them many times with the same great results every time.
Thanks for the recipe. Can you make it without eggs? IS there a substitute for eggs?
I’ve not tried these biscuits without eggs, but I don’t put eggs in my wheat flour biscuits, so that leads me to believe it will work. Instead of the eggs, add 1/2 a cup of milk.
Have you tried flax seed eggs?
No, I haven’t. I’ll definitely give it a try and update the recipe if it works.
My husband loves biscuits and gravy, but he’s doing low carb now. I’d love to get your keto gravy recipe too!
Hi Whitni. That recipe will be posted with in the week. Stay tuned!
First time I tried it with substituting milk for the egg whites and they were very thin…almost like pancakes. Second time I used the egg whites. They turned out great and were very tasty. I think if you added some monk fruit sweetener, maybe 1/3 cup, you could use these biscuits for shortcake.
The egg whites are definitely necessary. I’ll give them a try with sweetener and see how they turn out for shortcake!
The recipe list calls for baking powder but in the instructions it says baking soda. Please clarify as these are two different ingredients with different results.
Nic, it’s baking powder. The text has been updated. Thanks.
These are the best keto biscuits!! Thanks for posting
Glad you liked them, Amber!
Wow. Just tried these out. I have made so many different keto biscuits. Some were good, some were ok. But this recipe was actually the most like a real good fluffy soft biscuit! Like the kind if biscuit that would satisfy a craving for a McDonalds biscuit. Excellent! I can stop looking for biscuit recipes now!
So glad you enjoyed them, Jennifer. I agree, they are the closest to regular biscuits that I’ve had.
I love these keto biscuits! Will try these with the kids <3 thanks!
I have always wanted to try baking with almond flour. I will definitely give this a go.
I love that I can have an alternative way to make a family favorite breakfast!
My family is going to love this! I can’t wait to make these! They look so delicious and scrumptious!
Yum! This was perfect, great side for the salad dinner I made last night 🙂
Delicious! So tender and flufft
I just made these and they’re amazing. I did 1 cup of the blanched, and an 1/8 cup of the courser almond flour, to give more texture, but they will be used often in this house.
Wow wow wow!! I really didn’t have high expectations but I have to say these are SO GOOD!
Very soft and tender biscuit. My family loved them.
Wonderful low carb biscuits. So easy to make. Delicious.
AMAZING. These taste and chew like real biscuits, though were slightly more decadent/ buttery in my opinion. I made them for Easter, and did it all in the food processor to make it easier on myself. I whipped up some quick jam too using some leftover berries, a bit of lemon juice, sweetener, water, and gelatin, and boiled it down a bit until the water was steamed out and everything was broken down, and then put in the fridge until set. It could have been a dessert on its own, it was so delish.
Your jam sounds amazing! I’m glad you liked the biscuits. I agree, they have a great taste and chew, very similar to wheat flour biscuits.
They did not rise much at all! Each biscuit was more like a 1/2 biscuit but very tasty.,
They should rise a little bit, but yes they are intentionally small to keep the carb count down. You can make 4 biscuits instead of 8 to have bigger ones.
Delicious! As a South Carolina gal I love my biscuits and gravy and this is a great. I really can barely tell a difference! Now if only almond flour was as cheap as regular flour…
Hi Amalia, glad you enjoyed them. I feel the same about almond flour. It’s definitely worth it though. 🙂
These are wonderfully easy and quick to make. I usually pass on biscuits because they are heavy and dry. These are amazingly light, and my diabetic husband is thrilled to be able to have biscuits again. Thanks so much for sharing!
Happy to hear it, Kathi!
What brand of almond flour do you use? Mine came out kinda griddy and flavorless! Im so disappointed! Iv never made anything with almond flour that turned out good. When i mixed it i was afraid to over mix it and it was chunky and griddy also! What did i do wrong?
You want to use a finely ground, blanched almond flour. If it has specks in it, that means the skin hasn’t been removed and it can lead to a gritty texture. I’ve used Bob’s Red Mill, Anthony’s, and Blue Diamond finely sifted almond flours. The texture isn’t exactly the same as wheat flour, but it’s really close. It shouldn’t be chunky or gritty. Try a different brand of almond flour and don’t be afraid to stir until the mixture is slightly smoother – it won’t be completely smooth because of the butter.
Incredible! My husband, 6 year old, and 9 year old all scarfed them down and fought over the remaining 2 biscuits. Well done!
I’m always so happy to hear that! Thanks for your feedback.
Hi Laura, I made these once and they turned out perfectly – the second time I made them I doubled the recipe (10) and they were SO dense, dry, and crumbly. I only baked them for 15 minutes also. I also measured and double-checked a few times to make sure I didn’t forget anything. What do you think I did wrong? Could it have been that the egg whites were from smaller eggs or something? And that leads me to ask – if I do it again and notice that the dough is super dry, what do you recommend adding? More egg whites or more butter? Thank you!!
Perhaps the eggs were smaller or you added just a bit more almond flour. Did you weigh the flour? If the dough is really dry, you can add 1-2 teaspoons of almond milk or water to the dough to make it more moist.
Thank you Laura! No that’s a good point I just measured 2 1/4 cups in my glass Pyrex. I will add some water if it happens again. Thanks for an awesome recipe!
Wonderful keto biscuits that can also be cheddar-garlic biscuits. Made these today to go with your Broccoli cheese soup, and followed your tip for adding in the cheddar cheese and garlic powder. Also brushed them with melted butter with garlic and parsley. So good!! Went perfectly with your soup. Thanks again!!
Hi Jennifer, so glad you enjoyed them! 🙂
I finally found a good low carb biscuit recipe. I baked mine longer for dark golden brown. No changes needed for a great biscuit.
Great recipe. Biscuits are good and don’t fall apart as do many other recipes. Also will try the sausage gravy recipe soon.