Name: Tender and Fluffy Keto Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 large egg; 1/4 cup sour cream; 1/4 teaspoon sea salt (see notes below); 1 cup superfine almond flour (4 ounces); 2 teaspoons baking powder (fresh; gluten-free if needed)

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These 30-minute keto biscuits are tender and flavorful. They smell so good as they bake and are perfect with a pat of butter.

These incredibly tender keto biscuits are made with almond flour. They require a prep time of just 15 minutes and then spend 15 more minutes in the oven before they are ready. Lacking starch and gluten, they are not the same as traditional biscuits. However, they are delicious. Try them with butter - they are so good! They also freeze well, so I often make a double batch.

Ingredients

See the recipe card for exact measurements. Here are my comments on the ingredients.

Egg: I use large eggs in almost all my recipes, including this one.
Sour cream: I recommend using full-fat sour cream. You can substitute whole-milk plain Greek yogurt for the sour cream, but sour cream is better in terms of flavor and texture. For a dairy-free version, use mayonnaise.
Salt: I use ¼ teaspoon of sea salt.
Almond flour: Please use superfine almond flour and measure it by weight, not volume.
Baking powder: Please make sure it's fresh and not expired. If you need it to be gluten-free, verify that, too.

Flavor Variations

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.

Instructions

It's surprisingly easy to make these biscuits - easier, in fact, than making traditional ones. The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Simply mix all the ingredients in one bowl. Scoop out six mounds of the mixture and place them on a parchment-lined baking sheet. There's no need to flatten them.

Scooping keto biscuits onto baking sheet.

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

The biscuits are fully baked on the pan.

Slice them and top with butter. See how fluffy and tender they are!

Home run in these! 3 batches so far, and they came out great. We tried ¼ cup of shredded cheese and some herbs, and those were a hit, too. Thank you for the photos of the steps. With the cheese, it required adding almond flour until it looked right. This is both an easy recipe and very delicious. Easy and Tasty… Sounds like a winner to me! Highly recommend!
Zach
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Recipe Tips

Preventing Flat Biscuits

Over the many years I've been making this recipe, I have determined that the main reason these biscuits sometimes come out flat is that the batter is too thin. The batter should be thick, and the biscuit mounds should hold their shape on the pan and not spread at all before baking.

See the photos below for comparison. The first photo (on the top) shows thick batter that usually produces nicely shaped biscuits. The second photo shows a thinner batter that can result in relatively flat biscuits.

There are many reasons for getting thin batter, including different almond flour brands, different egg sizes (large eggs can differ in size), and measuring the ingredients by volume instead of weight.

My best advice is to look at the batter and decide for yourself. If it doesn't look like the first picture, add an extra half-ounce (two tablespoons) of almond flour.

Sifting Almond Flour

While not mandatory, sifting the almond flour through a fine-mesh strainer will eliminate any clumps. See the photos below for a visual demonstration of how I do it - I add the flour to a fine-mesh strainer and push it through the strainer into the mixing bowl with the back of a spoon. You can see the fluffy, clump-free result in the second photo.

Using a fine-mesh strainer to sift almond flour.

Treat them as Drop Biscuits

You won't be able 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.

Storage

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 four 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.

Serving Suggestions

I usually make these biscuits for breakfast. They are wonderful on their own or with spreads such as butter, sugar-free jam (I love this brand), 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.
I sometimes use them as the base for keto strawberry shortcake.
Need more topping ideas? See the photo below! In addition to butter and jam, I topped the biscuits with cream cheese and smoked salmon, sliced hard-boiled eggs, cheddar cheese, Swiss cheese, and brie.

Keto biscuits with different toppings on a plate.

Recipe Card

Keto biscuits are served in a basket lined with a white napkin.

4.93 from 95 votes

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Tender and Fluffy Keto Biscuits

These 30-minute keto biscuits are made with almond flour. They're wonderfully tender and fluffy, and they are truly easy to make.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: biscuits

Calories: 277kcal

Author: Vered DeLeeuw

Video

Ingredients

▢ 1 large egg
▢ ¼ cup sour cream
▢ ¼ teaspoon sea salt - see notes below
▢ 1 cup superfine almond flour - 4 ounces
▢ 2 teaspoons baking powder - fresh; gluten-free if needed

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the egg, sour cream, and salt.
Using a rubber spatula, mix in the almond flour followed by the baking powder. The batter should be thick, as shown in the photo. If it's thinner than this, add ½ ounce (2 tablespoons) of almond flour.
Using a 2-tablespoon scoop, place six mounds of the batter on the prepared baking sheet, spacing them 2 inches apart. Do not flatten the mounds.
Bake until golden, for 15-17 minutes. Don't overbake or they will be dry.
Serve warm.

Notes

If you plan to serve these biscuits with jam or honey, use just a pinch of salt.
I recommend Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces. It's best to measure almond flour by weight rather than by volume. Please don't use coarse almond meal in this recipe.
Don't try to shape these biscuits by hand. The dough is too sticky for that. Treat them as drop biscuits, and use a scoop to drop them on the baking sheet.
Flat biscuits are usually the result of batter that is too thin. See the photo in step 3 above - the batter should be thick, and the biscuits should hold their shape on the pan and not spread at all before they are put in the oven. If your batter seems thinner than the one shown, add an extra ½ ounce (2 tablespoons) of almond flour.
These biscuits are best when eaten warm. If you have leftovers, you can keep them in an airtight container in the fridge on paper towels for up to 4 days. Briefly reheat them in the microwave before enjoying them.
You can easily double this recipe and make 12 biscuits. They freeze well, and you can thaw them directly in the microwave.

Nutrition per Serving

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Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Keto Biscuits

Ingredients

Flavor Variations

Instructions