These Low Carb Biscuits are the perfect fluffy biscuit to enjoy with any meal. Fill with bacon, sausage, country ham, or fried chicken for the best breakfast biscuits with no guilt.
A note from Andi, The Weary Chef: Please welcome my newest contributor, Nettie Moore from Moore or Less Cooking! Nettie is a wife and mother of five who is passionate about cooking and baking, especially when easy meals are involved! Be sure to visit her blow for a wide variety of easy yet scrumptious recipes like Easy Cheesy Hashbrown Casserole or Creamy Chicken and Mushroom Bake!
Why should we deny ourselves a hot buttery biscuit when we are following a Low Carb or Keto diet? Well, hold on to your socks because this will be your favorite way to make Low Carb Biscuits! Look at how flaky they are!!
I can’t believe it has taken me this long to finally create the perfect low carb biscuit! I have tried so many biscuits that are flavorless and taste like wood chips. I was thrilled when I took my first bite of this incredible biscuit, it is so flavorful and melts in your mouth.
It really tastes like a buttery biscuit! Not like the hard hockey puck biscuits that bakeries try to sell. No wheat flour is needed for this incredibly delicious melt in your mouth biscuit! Almond flour is blanched and finely ground. It creates a better texture in baked goods.
I have tried many recipes in hopes of finding one that matched my Grandma’s biscuits, these are the best, yes, they are that good! The cheese and the garlic puts the flavor over the top!
Since we are having such a cold spring, I’m really in a comfort food mode. My favorite top 5 comfort food is biscuits. I think that I will have to make another batch to go with my Ham and Bean Soup that I made today. I’m thinking of making a batch of biscuits may be the thing to do. They’re simple and familiar and remind me of all of the good times with family. Serve these delicious biscuits with a big bowl of soup or stew, or serve them with an omelet.
I’ve had no problem storing these low carb biscuits in the refrigerator for a week. You can warm them up in the microwave or oven right before serving. They also freeze well, so you could even make a few batches to have on hand for a long time. You can’t go wrong with that.
This recipe makes 12 biscuits. I used my favorite baking pan and they turned out perfectly golden brown.
Here is what you will need to make these delicious Low Carb Biscuits:
- Almond flour
- Salt
- Baking Powder
- Eggs
- Sour Cream
- Butter
- Cheese
- Garlic Powder
- My favorite biscuit pan
How to Make Low Carb Biscuits
| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Servings |
- 1 1/2 cups almond flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 2 eggs
- 1/3 cup sour cream
- 4 tablespoons butter melted
- 1/3 cup shredded cheese
- 1/2 teaspoon garlic powder
Ingredients
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- Preheat oven to 400 degrees Fahrenheit. Spray or grease muffin pan and set aside.
- Combine almond flour, salt, and baking powder. Use a fork to break up any clumps.
- In a separate bowl, beat eggs. Whisk sour cream and melted butter into the eggs.
- Stir the wet ingredients into the dry ingredients. Stir in the cheese.
- Fill muffin tin cups about 2/3 full. Bake in preheated oven for 10-12 minutes until golden brown.
More Biscuit Recipes To Love:
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Angie says
I made these and they turned out excellent! I’ve been recommending the recipe to all my girlfriends. Beautiful looking and the best tasting grain free low carb baked good I’ve made. I read the lack of fluff complaints above. I have no clue what that’s about but I will say I find with any baking with almond or coconut flour it’s best to keep the wet mixture aside and slowly stir the dry stuff into it rather than mixing the wet into your dry ingredient bowl. You can keep it more airy and less chance of over stirring that way.
Nettie Moore says
Hi Angie,
Thank you for recommending these Best Low Carb biscuits, I just made a tray this am and they were amazing if I do say so! I think your tips are spot on with over stirring and keeping the biscuits fluffy.
Nettie
Lisa Boccio says
My husband and I love these biscuits. We’ve made them twice and they were perfect both times. He is type 2 diabetic and so happy we found this recipe. They are delicious and fluffy and light. I clicked the link and got the great pan you suggested. We wanted a larger biscuit so I doubled the recipe. We also added more cheese the second time we made them. You could also leave out the cheese and garlic and have the biscuits with jelly or honey. Thank you for sharing this great recipe.
Nettie Moore says
Hi Lisa,
So happy that you and your husband enjoy these biscuits. They are a lifesaver to me and that pan is my favorite! I use it all of the time for other recipes as well like Low Carb Meatloaf and Low Carb muffins.
Nettie
Kathy says
They tasted like wheat? cornmeal biscuits to me but I used Bob’s red mill super fine almond flour which has a slight gritty texture?
I’m hoping to find better almond flour & try again.
Thanks for sharing this!
Lisa Boccio says
I used Trader Joe’s Blanched Almond Flour and there was no grittyness.
Rebecc says
Made this recipe but was craving a more sweet type of bread AND I didn’t have sour cream. So. I substituted 1/3 cup of mayo for the sour cream left out the cheese and garlic and added 2 Tbs of swerve (could have gotten by with just one) but the outcome was really great and just what I was shooting for! The texture was airy and fluffy more like a cornbread…oh I also only used part of a whole egg and 1 egg white.
Donna says
I’ve done something similar with Splenda, vanilla, cinnamon instead of cheese and garlic… Yummy
Liz says
Hi dont know what happened but I didnt have a good outcome. I followed the recipe to the tee including the tablespoon of baking powder which i thought was way too much. It tasted like pure salt and the garlic was never mentioned in the steps. What did I do wrong? All the ingredients were good. Nothing was anywhere near expiration…
Nettie Moore says
Hi Liz,
I am not sure what went wrong with your recipe. I have made these biscuits over a dozen times with great success. I know that with baking, your cold ingredients should come to room temperature with a better baking success. Maybe you used baking soda instead of baking powder? Maybe your oven temperature was too high? Hope you have better luck next time.
Nettie
A. Skilling says
These were awesome. I did not add garlic. But they were great. I am new to me carb. I jsut started because I am type two diabetic. Thanks to low carbs and medication. I have lost 6.5 pounds in the last 3 weeks and keeping my blood sugar below 120 with medication. So thank you for your recipe. It helps and they are very filling.
Shirley Eddinger says
I made these today & they are not fluffy- more dense like cornbread. Any thoughts on what I might have done incorrectly? I did not add the cheese but don’t believe it would account for texture.
Nettie Moore says
Hi Shirley,
It’s hard to say, but the most likely culprit can be from overmixing. It is the bane of biscuits, muffins, quick breads, and pancakes. All of the aforementioned should be mixed quickly and lightly, just enough to combine the ingredients. I find the best tool for this is a large balloon whisk or a big rubber spatula wielded with deft, unobtrusive strokes.
Another culprit could be your baking powder. Did you check the expiration date? Baking Powder is one product where the expiration date really means something.
Nettie
Jeff Hood. says
Made these tonight. They were fantastic. My daughters ate several. I’d pay for these in a restaurant. Reminds me of the cheddar biscuits at red lobster.
I made the dough for 12 biscuits but once divided into my muffin pan I got 9 so calories below were the 12 recipe divided into 9 biscuits instead of 12.
I added up using the food labels on the ingredients I used and got:
Calories: 185 per biscuit. (1/9)
Total carbs: 4.8g
Net carbs 2.4g per biscuit. (1/9)
If you divided the recipe into 12 it is 139 calories and 1.8 net carbs.
Number of biscuits just depends on how you fill your pan. I preferred the thicker biscuit so did nine bigger rather than 12 smaller.
Thanks for this very good recipe.
Nettie Moore says
Thank you! I’m glad you liked it. Thanks for coming back to comment. Nettie
Kelly Morio says
These look great. But I can’t find the carb count? Can you please provide?
Donna says
I used recipe builder to calculate based on my version of the recipe
Mandy says
I made these last night and they were wonderful! I spooned the mixture onto a large cookie sheet and they spread just enough to make nice sandwich sized rounds. Thanks for the recipe!
Nettie Moore says
Mandy,
So happy that they worked out perfectly on a cookie sheet!
Nettie
Patti says
Hi,
These sound so good. I can’t wait to make the . What kind of cheese do you use in yours.?
Thanks so much for the great recipe can’t wait to make other things. I also saw the ham and beans recipe. Aren’t there to many carbs in beans. I would love to make this also.
Thanks
Nettie Moore says
Hi Patti,
I used white cheddar cheese in this recipe. Yes, beans have carbs.
Nettie
Amber Boles says
Also is there a certain almond that works best? New to keto/low carb cooking !
Nettie Moore says
Hi Amber,
I used almond flour for this recipe.
Nettie
Amber Boles says
What s the carb count per biscuit? And can this be made in a cast iron skillet?
Janel says
These were amazing! Thank you for this recipe.
Stephanie M. says
I have been craving a light breakfast option to the usual meat/eggs . and this is perfect. I added a little more garlic powder to this batch to have with roast and they are just amazing. I’m going to try the “cupcake” version soon! Thank you!
Jan says
Just made these biscuits and They are so delicious. But only made 9 biscuits. Not complaining. Having one with some bacon and will freeze a few for later. Thank you
Tracey says
Hands down best …such a good low carb biscuit! Thanks for sharing!
Dahn says
These are the BEST biscuits, LC, that I have tried in the last 10 years. Yum!!! Thank you. :-) I have the same pans and these were the best pans to use for these biscuits because they spread.
Nettie Moore says
Hi Dahn,
So happy that you enjoyed them, they are our favorite as well!
Nettie
Christine says
Can I substitute Almond Meal for Almond Flour?
Laura says
I tried it again with a butter flavored cheese called butterkase from Germany. Perfect!!!! Same changes no garlic and added Splenda. Tastes like the biscuits I grew up with. Use with a sugar free fruit spread called La Nouba from Belgium. I am so happy!!!. Made a double batch. Hope they freeze well. Thank you so much this was the only recipe worth experimenting with and it’s easy to make.
Nettie Moore says
Hi Laura,
It sounds like your experimenting worked out well. Love when that happens. I love this kind of easy recipe! Nettie
Rebecca Semidey says
Can I substitute the almond flour for coconut flour? I ask because I’m allergic to almonds.
Nettie Moore says
Hi Rebecca,
A reader said she subbed the almond flour with soy flour and it worked out great, I would think the coconut flour would work as well, let us know how they come out.
Nettie
Christine says
Can I substitute Almond Meal for Almond Flour?
Laura says
These are winners! I omitted the garlic powder and added heaping tsp of Splenda. Cooked in a cupcake pan coated with coconut oil.
Nettie Moore says
Laura, that sounds delicious! Nettie
Martha B says
My husband has an almond allergy. Is there a different “flour” that would work? I am afraid that coconut “flour” would be too dense.
Nettie says
You could try substituting with a Low Carb baking mix.
Nettie
Brittany says
I used soy flour. Turned out great!
Nettie says
Great substitute!
Nettie
Denise says
Has anybody worked out the macros yet?
sarah says
I used fitness pal but I only made half of the yield (Only made 6 serving). Each one came out to be 121 calories. F: 10.3g P: 5.3g C: 3.4
Donna Jones says
Thank you, Sarah for the nutrition info.
Suzzane R says
I made these biscuits yesterday morning and they are all finished today. My kids and husband loved it. Thanks for this amazing recipe.
Nettie Moore says
So happy that you enjoyed them! Nettie
Jax says
Thanks for this recipe but Almond Flour can not be measured in Fluid oz?? Also do you have the Macros …what are the carbs per Scone please?
Nettie Moore says
My pan makes 9 biscuits. Each biscuit is 2.5 net carbs.
Sandi says
The recipe states it makes 12 biscuits. Your carb count is for 9 biscuits.
So, should I make 9 or 12?
What about the carbs listed below… .87?
Thank you
Nettie Moore says
Sandi,
Yes, excuse me, my pan made 12 biscuits.
Nettie
Nettie Moore says
Calories 66
Fat 6g
Saturated Fat 3g
Carbohydrates 0.87g
Sugar 0.25g
Cholesterol 43mg
Sodium 117mg
Martha says
Do you have the protein per biscuit?
Joni says
Thanks! I was wondering how many grams of carbs per biscuit. Less than one? Amazing! I can’t wait to make me some biscuits!!
Beth says
Is this per biscuit making 9?
Thanks
Eloise Chambers says
How many carbs in almonds biscuits
Nettie Moore says
So happy that you enjoyed these yummy low carb biscuits!! Nettie