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.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings biscuits

Calories 277kcal

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.

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.