Keto Biscuits {Buttery & Flaky}

My keto biscuits are crisp on the outside while buttery, soft, and flaky inside. They are quick and easy to make, and each biscuit has just 2 grams of carbs!

If you’re after tall, flaky, buttery biscuits that skip the white flour and sugar, you’re in the right place. I’ve been working on this low carb biscuit recipe for weeks, and I’ve finally perfected it. They use almond flour, which resembles white flour, so it maintains the texture you’d expect. The best part? They are incredibly easy to make, and my family prefers them to traditional biscuits (and they are NOT keto).

Why I love this recipe

• Quick and easy. The biscuits don’t need any resting, and they bake in just 12 minutes.
• Customizable. I’m including a base recipe with tons of flavor variations. Sweet, savory, and everything in between.
• Made in one bowl. So there’s no mess to clean up after baking the biscuits.

These are fabulous with some keto gravy or alongside a keto breakfast casserole. I personally love them with a pat of butter and a slather of keto honey.

Key Ingredients

Find the full printable recipe instructions and ingredient quantities below.

• Almond flour. Blanched almond flour, not almond meal. This ensures a light and fluffy texture, similar to traditional white flour. 
• Baking powder and baking soda. I find that both leavening agents are needed to give the biscuits some rise while maintaining the flaky interior.
• Butter. Chilled and chopped. Softened or melted butter will result in dense biscuits not flaky ones.
• Eggs. Room temperature, please.
• Milk. I used unsweetened almond milk, but any milk can be used. 
• Shredded cheese. Optional, but I like to fold through some shredded mozzarella cheese or cheddar cheese.

How to make keto biscuits

Step 1- Mix dry ingredients. In a large mixing bowl, combine the dry ingredients. Add the chopped butter and, using a fork, blend into the flour mixture until a crumbly texture remains.

Step 2- Add the wet ingredients. Add milk, eggs, and shredded cheese and stir to combine.

Step 3- Assemble. Drop 1/4 cup portions of the dough onto the lined pan, about 2-3 inches apart. Using a spoon, press the sides to form a circular shape.

Step 4- Bake for 12 minutes until the tops turn golden brown. 

Tips for the best almond flour biscuits

As a culinary arts graduate, I’m sharing my top tips for achieving tall and flaky biscuits every time:

• Avoid overmixing. Overmixing is the primary reason why biscuits lack a flaky interior. I recommend mixing until the ingredients are just combined.
• Don’t overbake them. The biscuits will continue to cook as they cool, so pull them once the outsides are lightly golden and the edges begin to lift from the parchment. 
• Rest, then butter. Similar to the above note, let the biscuits rest before brushing with butter to prevent them from seeping into the middle.
• Misshapen biscuits = good. My keto biscuits are supposed to be drop biscuits, so if they look oddly shaped, that is fine, and they will bake as usual.
• Don’t fret if they’re misshapen. These are drop biscuits, so they won’t look perfect – they’re rustic!

Storage instructions

To store: Leftover biscuits should be stored in an airtight container at room temperature for 5 days or in the refrigerator for up to 2 weeks. Cover them with a kitchen towel to keep them fluffy. 

To freeze: Place cooled biscuits in a ziplock bag and store in the freezer for up to 6 months. 

Frequently asked questions

More low carb breads

If you tried this keto biscuits recipe, please leave a star rating and comment. It helps others thinking of making this.