The BEST Keto Biscuits Recipe (5 Ingredients!)
These delicious almond flour keto biscuits are quick, easy, and mouth-wateringly good. Using 5 simple ingredients, this low-carb biscuit recipe is the BEST!
Table of Contents
Why You’ll Love These Keto Biscuits
Biscuits. The comfort food of the ages. And on the keto diet, traditional biscuits just don’t work. They’re full of regular flour, which means sooooo many carbs. But guess what? I’ve created the perfect fluffy biscuit for us low-carb eaters, and they taste JUST like the real thing.
This easy Keto Biscuits Recipe is going to BLOW YOUR MIND! Only 5 ingredients, 5 net carbs, and seriously take 5 minutes to make and get in the oven. Made with almond flour, these low-carb, gluten-free biscuits are an absolute miracle! They make all your keto soups + stews even more delicious!
This is seriously the tastiest keto biscuit recipe: buttery, flaky, crumbly, soft, with a crunchy edge, except they don’t have nearly the amount of carbs. You’re going to want to make a double batch!
Watch The Recipe Video
Note: You can also watch this recipe video on YouTube.
Ingredient Notes
- almond flour: I don’t have a nut-free flour recommendation. I tried this with coconut flour, and they did not turn out at all. If you are able to come up with a nut-free flour substitute for these biscuits, please share in the comments!
- ghee: You can also use coconut oil or vegan butter. If you’re okay with dairy, you can also use regular melted butter. All quantities stay the same!
- eggs: I use regular eggs, but if you prefer not to, you can substitute 2 flax egg replacements instead.
- baking powder: I like to use gluten-free baking powder to keep these keto biscuits gluten-free. Gluten-free baking powder is easy to find at Sprouts, Thrive Market, and other local grocery stores.
- salt: I use Kosher salt and LOVE IT. I also sprinkle flakey sea salt on the tops of the biscuits.
Step-by-Step Instructions
- Preheat your oven to 350ºF with the oven rack in the middle. Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, make the biscuit dough by combining the dry ingredients and wet ingredients and whisk the mixture with a fork until combined.
- Use a large cookie scoop or ice cream scoop to scoop out 3-tablespoon balls. Flatten slightly with your hand to shape like biscuits. Sprinkle with flaky sea salt.
- Bake for 20 minutes or until set and turning golden brown. Cool on the baking sheet.
- Serve warm or at room temperature. These biscuits will last in an airtight container refrigerated for 7 days or frozen for 6 months.
The resulting biscuit has a crispy exterior and a tender, crumby interior. Swear to god, they taste EXACTLY like regular biscuits–same flavor, same texture. I love the slight crunch you get from the flaky sea salt.
Expert Tips
- You can substitute the ghee for coconut oil (refined coconut oil has no coconut taste) or butter if you’re ok digesting dairy.
- You *should* be able to use a flax egg if you have an egg allergy. I haven’t tested this. If you do, let me know how it turned out in the recipe comments!
- There aren’t any substitutions for the almond flour to keep this nut-free. Coconut flour, for sure doesn’t work. You can use a gluten-free flour blend; it just won’t be keto.
- To make “cheddar biscuits,” you can add ¼-½ cups of shredded cheddar cheese to the batter, then form and bake. You can also use pepper jack, mozzarella cheese, or any type of cheese you want. Just make sure it’s shredded cheese. Or no cheese at all–it’s up to you!
Serving Tips
Serve these fluffy biscuits warm or at room temperature for breakfast, lunch, or dinner. They taste great both ways and make an excellent side dish for any meal.
Use as a side with any cozy soup or stew, or check out these other delicious keto recipes below that use the biscuits (in the yummiest ways!).
- Keto Biscuits with Keto Sausage Gravy
- Low Carb Keto Chicken Pot Pie Crumble
- Keto Breakfast Sandwich
- Keto Biscuit Berry Shortcake
Storage Tips
Almond flour keto biscuits will last in an airtight container refrigerated for 7 days or in the freezer for 6 months. Thaw overnight and serve!
Recipe FAQs
Even though these almond flour biscuits contain all Whole30-compliant ingredients, they are not Whole30 because you can’t recreate baked goods. But they’re perfect for food freedom! The healthiest, best ingredient biscuits you’ll find.
Yes! Store your leftover biscuits in a freezer-safe, airtight container for up to 6 months! Thaw in the refrigerator overnight and heat up in the oven or microwave!
I sure do! Actually, I use almond flour so much for my keto recipes that you are sure to find something that stands out to you! Click here to see the list!
More Popular Keto Recipes
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The BEST Keto Biscuits Recipe (5 Ingredients!)
Ingredients
- 2 cups almond flour
- 2 large eggs
- 1/3 cup ghee, melted
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- flaky sea salt for the topping, optional
Equipment
Instructions
- Preheat your oven to 350ºF with the oven rack in the middle. Line a baking sheet with parchment paper for easy cleanup.
- In a bowl, make the dough by combining all ingredients and whisking with a fork until combined.
- Use a large cookie scoop to scoop out 3 tablespoon balls. Flatten slightly with your hand to shape like biscuits. Sprinkle with flaky sea salt.
- Bake for 20 minutes, or until set and turning golden brown. Cool on the baking sheet.
- Serve warm, or room temperature. Will last in an airtight container refrigerated for 7 days, or frozen for 6 months.
Notes
Expert Tips
- You can substitute the ghee for coconut oil (refined coconut oil has no coconut taste) or butter if you’re ok digesting dairy.
- You *should* be able to use a flax egg if you have an egg allergy. I haven’t tested this. If you do, let me know how it turned out in the recipe comments!
- There aren’t any substitutions for the almond flour to keep this nut-free. Coconut flour, for sure doesn’t work. You can use a gluten-free flour blend; it just won’t be keto.
- To make “cheddar biscuits,” you can add ¼-½ cups of shredded cheddar cheese to the batter, then form and bake. You can also use pepper jack, mozzarella cheese, or any type of cheese you want. Just make sure it’s shredded cheese. Or no cheese at all–it’s up to you!
Serving Tips
Serve these keto biscuits warm or at room temperature for breakfast, lunch, or dinner. They taste great both ways and make an excellent side dish for any meal. Use as a side with any cozy soup or stew, or check out these other delicious keto recipes below that use the biscuits (in the yummiest ways!).- Keto Biscuits & Gravy
- Low Carb Keto Chicken Pot Pie Crumble
- Keto Breakfast Sandwich
- Keto Biscuit Berry Shortcake
178 Comments on “The BEST Keto Biscuits Recipe (5 Ingredients!)”
These might be OK to crumble into soup or chili, but they don’t work well as like a sausage biscuit. I’ve found better keto biscuit recipes but thought I would try these. Should have known better.
Wow, these keto biscuits look amazing! Only 5 ingredients? I’m definitely trying this recipe this weekend. Perfect for my low-carb cravings! Thanks for sharing! by Thanks for
I didn’t like these at all. I threw them out.
The title states dairy free but ghee is dairy
You can swap for vegan butter if you have an allergy!
I made biscuits starting with your recipe here and they turned out great. I was out of eggs so I used flax eggs and the dough seemed a little too stiff so I added a couple T. Of Greek yogurt (I didn’t need dairy free) to the rest. The ones without the Greek yogurt were still good, but the ones with it were better. The flax seemed to work well, they had a good texture. Thanks.
Glad you liked it and happy to hear you were able to make some great substitutions!
Please don’t call a recipe “dairy-free” if it contains ghee. Ghee is dairy. What you really mean is “lactose free”. Some of us are allergic to all milk products not just the lactose in some of them, and ghee also makes us sick.
Thank you for the recipe. I’m going to try it with palm oil shortening today. I’m optimistic.
Good point. You can for sure use coconut oil as a 1:1 substitute for the ghee. Palm shortening should work too! Hope you loved them!
These are good but a bit too greasy. Also how are these dairy free?
Ghee has the lactose removed, which is what a majority of people with a dairy intolerance have an issue with!
Ghee is dairy. It’s made from butter. FYI.
It is just the butter fat, with all the milk solids removed. So it’s lactose-free! Extremely rare for someone with dairy issues to have an issue with ghee!
There are people who are actually allergic to milk products, not just lactose intolerant. Ghee makes me wheeze.
Glad you know what foods cause your body issues!
Bahahahahahahaha…hilarious