Simple Keto Almond Flour Biscuit Recipe

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Keto Biscuits made with almond flour are surprisingly simple to make and are a great substitute for flour biscuits.

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!

keto biscuits

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 also be used to make these Easy 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.

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.

biscuits with butter

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.

keto biscuits

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.

You’ll need:

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. It’s much easier to reach the right consistency when you cut the butter into the flour, and they cook best when cold.
  • The little bits of cold butter in the dough is what gives the biscuits their flakiness.
  • Please don’t substitute coconut flour for the almond flour. This is an almond flour recipe. 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, which doesn’t go well with savory dishes, like biscuits and gravy.

Using 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 Wholesome Yum. It can be ordered directly through this link. It’s the perfect consistency for almond flour and is specially designed for keto cooking. It’s blanched finely ground almond flour has the best texture for keto baking.

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.

cut in the butter

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.

keto biscuit dough

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).

biscuit dough

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.

low-carb biscuits

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.

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.

Just be sure not to add any ingredients that are liquidy and would change the consistency of the dough.

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.

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

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keto biscuit recipe

Keto Biscuit Recipe

Keto Biscuits made with almond flour are surprisingly simple to make and are a great substitute for flour biscuits.
4.15 from 94 votes
Print Rate
Course: Bread
Cuisine: American
Keyword: Almond Flour
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 5 biscuits
Calories: 209kcal
Author: Laura

Ingredients

  • 1 1/8 cups blanched almond flour (120g) chilled
  • 1 tsp baking powder (5g)
  • 1/4 tsp salt (1g) omit if using salted butter
  • 3 tbsp cold unsalted butter cut into cubes (45g)
  • 2 egg whites lightly beaten

Instructions

  • 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.

Video

Notes

  • 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.

Nutrition

Calories: 209kcal | Carbohydrates: 6g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 222mg | Potassium: 22mg | Fiber: 3g | Sugar: 1g | Vitamin A: 210IU | Calcium: 103mg | Iron: 1mg

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.

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Simple Keto Almond Flour Biscuit Recipe

43 thoughts on “Simple Keto Almond Flour Biscuit Recipe

  1. Julie says:

    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!

  2. Jenn says:

    5 stars
    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.

  3. Charla @ That Girl Cooks Healthy says:

    5 stars
    I’ve been looking for gluten free friendly biscuits and these look very foolproof. I might have to give this recipe a go!

    • Laura says:

      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.

  4. Whitni says:

    My husband loves biscuits and gravy, but he’s doing low carb now. I’d love to get your keto gravy recipe too!

      • Lauren says:

        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.

        • Laura says:

          The egg whites are definitely necessary. I’ll give them a try with sweetener and see how they turn out for shortcake!

  5. Nic says:

    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.

  6. 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!

    • Laura says:

      So glad you enjoyed them, Jennifer. I agree, they are the closest to regular biscuits that I’ve had.

  7. Beth says:

    5 stars
    My family is going to love this! I can’t wait to make these! They look so delicious and scrumptious!

  8. Vickie says:

    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.

  9. Jen S. says:

    5 stars
    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.

    • Laura says:

      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.

    • Laura says:

      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.

  10. Amalia says:

    5 stars
    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…

    • Angela says:

      Hi Amalia, glad you enjoyed them. I feel the same about almond flour. It’s definitely worth it though. 🙂

  11. Kathi says:

    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!

  12. Tara says:

    3 stars
    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?

    • Laura says:

      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.

  13. Denise mcmahan says:

    Incredible! My husband, 6 year old, and 9 year old all scarfed them down and fought over the remaining 2 biscuits. Well done!

  14. Jamie says:

    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!!

    • Laura says:

      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.

      • Jamie says:

        5 stars
        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!

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