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 |
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- 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:
Came out great! I was skeptical at first. Taste like biscuit.
For one batch I add jalapeno, bell pepper and onion to them, for another batch I add dried cranberries and pecans. They last 2 weeks on the counter top in a plastic bag. Delicious every day! Great snacks, or wonderful with eggs and bacon or sausage in the morning.
I dont know about you guys but it taste like the baking soda has overwhelm the biscuits.
If you put the recipe link in MyFitness Pal it will give you the nutritional information. Not sure how accurate it is, but it seems to be close.
I made these tonight, and they were really good. Mine were light, fluffy, and NOT the least bit gritty. One change: used ricotta cheese instead of sour cream. Have had great success using that in other non-Keto but gluten-free biscuits. I used Bob’s Red Mill almond flour. (Made a keto-friendly sausage gravy to go atop the biscuits). Will definitely make again and again – minus the garlic powder. It appears that I will more than likely need to add a tiny bit of xanthan gum if I want to use them as part of a breakfast sandwich.
I’m not much of a baker but these turned out great! I will definitely make these on a regular basis.
OK I am brand new to the Keto/low carb diet thing can anyone steer me to how to find the carb content of this recipe? I can calculate it myself but need a starting point
I’m wondering the same thing. I’m using MyFitnesspal and need to input that information.
See my above comment for MyFitnessPal
This is the only recipe I ever use and I have tried several. Follow the recipe and you get consistent results every time. If you made it out of elementary school you can calculate the carbs yourself. If you can’t do that, you probably shouldn’t be using an oven…