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!

What Makes This Recipe Great

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. 

These easy Keto Biscuits are going to BLOW YOUR MIND! They’re 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, flakey, 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, eggs, baking powder, sea salt, and ghee ingredients for low carb biscuits

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

steps to make low carb biscuit recipe
  1. Preheat your oven to 350ºF with the oven rack in the middle. Line a baking sheet with parchment paper for easy cleanup.
  2. 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.
  3. 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.
  4. Bake for 20 minutes or until set and turning golden brown. Cool on the baking sheet.
  5. 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.

almond flour keto biscuit on a white background

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!).

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!

inside of a keto biscuit

Recipe FAQs

Are these keto biscuits also Whole30?

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.

Can you freeze these low-carb biscuits?

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!

Do you have other low-carb recipes using almond flour?

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!

Did you love this recipe? Thank you! Please rate this recipe and leave a review below. I respond to every one! Be sure to follow me on InstagramPinterest, TikTok, and Facebook. Tag me if you try a recipe!

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!
4.86 from 109 ratings

Ingredients 
 

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!).

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!
Calories: 241, Total Carbs: 6.3g, Protein: 5.6g, Fat: 13.1g, Fiber: 1.1g, Net Carbs: 5g
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