These delicious, almond flour keto biscuits are quick, easy, & mouth-wateringly good. Using 5 simple ingredients, this low-carb biscuit recipe is the BEST!

hand breaking apart a biscuit on a white background this recipe

What Makes This Recipe Great

These 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 biscuits are an absolute miracle! They make all your keto soups + stews even more delicious!

This keto biscuit recipe is everything you want in a traditional biscuit: buttery, flakey, crumbly, soft, with a crunchy edge, except, they don’t have nearly the amount of carbs! Keto biscuits to the rescue!

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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 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 dairy free and 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 use flakey sea salt to sprinkle on top of the biscuits.

Recipe Step by Step

steps to make low carb biscuit recipe
  1. In 1 bowl, combine almond flour, melted ghee, eggs, baking powder, and salt. Stir together, and you’re practically done!
  2. Use a large cookie scoop to scoop out the biscuits on a rimmed baking sheet.
  3. Lightly flatten to give them that biscuit shape. Top with flaky sea salt and bake!

The resulting biscuit has a crispy exterior and a tender crumby interior. Swear to god, they taste EXACTLY like regular biscuits. I love the slight crunch you get from the flaky sea salt.

almond flour keto biscuit on a white background

Expert Tips

How to Serve

Serve these keto biscuits warm, or at room temperature, they taste great both ways!

How to Store

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!

How to Use

Serve these low carb biscuits 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 Biscuit Breakfast Sandwich

Keto Biscuit Berry Shortcake

inside of a keto biscuit

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 keto 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!

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Keto Biscuits (Dairy Free!)

Servings: 8
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
These delicious, almond flour keto biscuits are quick, easy, & mouth-wateringly good. Using 5 simple ingredients, this low-carb biscuit recipe is the BEST!
4.85 from 78 ratings
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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

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.
Cuisine: American
Course: Breakfast, Side Dish, Snack
Author: Natalie
Calories: 241, Total Carbs: 6.3g, Protein: 5.6g, Fat: 13.1g, Fiber: 1.1g, Net Carbs: 5g
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