Low Carb Keto Biscuits Recipe

Introduction

These Low Carb Keto Biscuits are fluffy, cheesy, and perfect for anyone following a keto or low-carb lifestyle. Made with almond flour and rich sour cream, they come together quickly and bake into golden, flavorful biscuits that pair well with any meal.

Ingredients

• 1 ½ cups superfine almond flour
• ¼ tsp salt
• 1 tbsp aluminum free baking powder
• ½ tsp garlic powder
• ½ tsp onion powder
• 2 large eggs
• ½ cup sour cream
• 4 tbsp unsalted butter (melted)
• ½ cup shredded cheddar cheese

Instructions

1. Step 1: Preheat the oven to 450°F. Lightly grease the muffin cavities of a 12-cup muffin pan to prevent sticking.
2. Step 2: In a large bowl, whisk together the almond flour, salt, baking powder, garlic powder, and onion powder until well combined.
3. Step 3: In a small bowl, whisk together the eggs, sour cream, and melted butter until smooth. Pour this wet mixture into the bowl with the dry ingredients.
4. Step 4: Stir the batter thoroughly with a whisk or spoon until evenly mixed. The batter will be quite thick. Gently fold in the shredded cheddar cheese.
5. Step 5: Using a ¼ cup measure, scoop the batter into the prepared muffin pan. The batter is sticky, so use a spatula to scrape all the batter into each cup. Repeat until all batter is used.
6. Step 6: Bake for 10-11 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
7. Step 7: Allow the biscuits to cool slightly before removing from the pan and serving.

Tips & Variations

• For a dairy-free option, substitute the sour cream and butter with coconut cream and coconut oil, respectively.
• Add fresh herbs like rosemary or chives to the batter for an extra flavor boost.
• If you prefer softer biscuits, reduce baking time by a minute or two.

Storage

Store leftover biscuits in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a toaster oven or conventional oven at 350°F for about 5 minutes until heated through and slightly crisp on the outside.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

This recipe is designed specifically for almond flour to keep it low carb and keto-friendly. Using regular flour will change the texture and carb count significantly.

Can I freeze these biscuits?

Yes, you can freeze the baked biscuits in a sealed container or freezer bag for up to 3 months. Thaw at room temperature and reheat in the oven before serving.

Low Carb Keto Biscuits Recipe

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★★★★★

4.6 from 140 reviews

These Low Carb Keto Biscuits are a perfect gluten-free and keto-friendly alternative to classic biscuits. Made with almond flour, cheddar cheese, and flavorful spices, these biscuits are fluffy, buttery, and packed with cozy savory goodness. They bake up golden and tender in just over 10 minutes—ideal for a quick breakfast, snack, or side dish that fits a low-carb lifestyle.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 11 minutes
• Total Time: 21 minutes
• Yield: 12 biscuits 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups superfine almond flour
• ¼ tsp salt
• 1 tbsp aluminum free baking powder
• ½ tsp garlic powder
• ½ tsp onion powder

Wet Ingredients

• 2 large eggs
• ½ cup sour cream
• 4 tbsp unsalted butter, melted

Additional Ingredients

• ½ cup shredded cheddar cheese

Instructions

1. Preheat and prepare pan: Preheat your oven to 450°F (232°C) and lightly grease the muffin cavities of a 12-cup muffin pan to prevent sticking.
2. Combine dry ingredients: In a large bowl, whisk together the superfine almond flour, salt, aluminum free baking powder, garlic powder, and onion powder until well blended.
3. Mix wet ingredients: In a separate small bowl, whisk together the eggs, sour cream, and melted unsalted butter until smooth and homogeneous.
4. Combine wet and dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Mix with a whisk or spoon until the batter is evenly combined. The batter will be thick in consistency.
5. Incorporate cheese: Stir in the shredded cheddar cheese thoroughly to distribute it evenly throughout the batter.
6. Portion into muffin pan: Using about ¼ cup of batter per biscuit, scoop the sticky batter into each greased muffin cavity. Use a spatula to scrape out all the batter to avoid waste. Repeat until the batter is all used.
7. Bake: Place the muffin pan in the preheated oven and bake for 10-11 minutes, or until the tops of the biscuits are golden brown and a toothpick inserted in the center comes out clean.
8. Cool and serve: Remove the biscuits from the oven and let them cool slightly before serving to allow them to set and develop texture.

Notes

• Use superfine almond flour for the best texture; regular almond flour may result in a coarser biscuit.
• Sour cream can be substituted with full-fat Greek yogurt if preferred, for a similar moist texture.
• Make sure to use aluminum free baking powder to avoid any metallic taste.
• Biscuits are best served warm but can be stored in an airtight container for up to 3 days and reheated before serving.
• For a dairy-free version, substitute butter and cheese with vegan alternatives, though it will affect flavor and texture.

Keywords: Keto biscuits, low carb biscuits, almond flour biscuits, gluten free biscuits, keto baking, cheesy biscuits, quick biscuits