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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Rate this recipe!
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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:
Tami says
Came out great! I was skeptical at first. Taste like biscuit.
Tom Rairdon says
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.
Maame says
I dont know about you guys but it taste like the baking soda has overwhelm the biscuits.
BrentH says
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.
Lisa dR says
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.
mary says
I’m not much of a baker but these turned out great! I will definitely make these on a regular basis.
Bruce says
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
Sophie says
I’m wondering the same thing. I’m using MyFitnesspal and need to input that information.
BrentH says
See my above comment for MyFitnessPal
Kiet cooper says
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…
Charmaine Smith says
Absolutely love this recipe
Kathy says
It be nice for you to give the nutritional info. Saying it is low carb doesn’t necessarily make us believe you. I will now move on to another recipe that has nutritional information!
KaThYhUrDuR says
If a person with a normal level of reading comprehension would look at this recipe, they would understand it is low carb. All of the ingredients are low carb. These authors are not nutritional experts, so they shouldn’t have to post nutritional info.
Myra says
I made these biscuits and definitely did something wrong. Mine did not stay together and were crumbly. The only difference I made was using coconut flour instead of almond flour not sure if this made the difference. Help please
Amber says
coconut flour is not a 1:1 sub for almond flour so that was the issue
mike says
It sure does make a difference! Coconut flour is way more absorbent than Almond flour and would suck all the moisture out.
Kristie says
Made 1/2 recipe tonight, but ran out of sour cream so used ricotta and a splash of HWC. In doing so, I forgot to halve the amount, so ended up using 1 Tbs sour cream and 4 Tbs ricotta. They took a few more minutes to bake in the individual brownie pan – but they were delicious! Can’t wait to make another batch the correct way!
Doris m Doucette says
Also looking for the nutritional info on these absolutely delicious biscuits
jacqueline says
can sunflower seed flour be used in place of almond flour
Texasgirl800 says
Made these biscuits this morning and they were great! Had 2 biscuits with eggs and sausage. They were very filling! Love the texture and the taste. I omitted the garlic since I wanted a breakfast biscuit. For me I thought the texture was a cross between a cornbread and a biscuit. It would be great with some chili topped with sour cream, cheese, green onion, and avocado! Yummy!
Maggie says
How many carbs per biscuit? They are wonderful this is my favorite biscuits recipe
Barb says
I want to Thank you for this awesome recipe! I have wasted expensive ingredients on other biscuit and dinner roll recipes. This will be my go to from now on! I got 10 biscuits, and added italian seasoning ( only because of the little specks in my almond flour, I know it is just part of the almond, but creeped my out, looks like bugs lol) Thanks again!
Karin says
Tried these for the first time and amazed how good they were. Usually the low carb biscuits I make are mealy. My husband made chicken and biscuits and these were perfect! Eliminated the garlic powder and made half that way. Other half I added blueberries! Yum! Freezing them to enjoy later as well. Thank you!
Margie says
I just made these low carb biscuits and they are WONDERFUL! I made them in my muffin top pan and got 12 nice sized biscuits. I had to taste one before serving them – just to make sure they were as good as all the reviews said – they did not disappoint. Thank you so much for a recipe that actually looks and tastes like “real” biscuits. They are lighter and fluffier than any other recipe I’ve tried. We’ll be having these quite often, I’m sure.
Deb says
Just made these! Very tasty, I will Definately make again. Will try the sweet version, like some of the suggestion, next time
rowdytj says
Tried these this morning for breakfast. AWESOME!
Thanks Nettie!
Laura says
Can olive oil be used to replace the butter?
Alexandra says
Yummy! Made these several times. Today. We added cracklins and created a keto cracklin cornbread! My entire family loved. Definitely doubled the recipe. Kids and hubby are happy!
Jackie says
Help I made and they crumbled apart.
Cynthia says
Very tasty and satisfying biscuit. It is really delicious and has a great texture. Wonderful recipe. Thanks for sharing.
Drusilla Capito says
I’m new to these ingredients but was wanting to know if i could roll and cut like reg biscuits
Mary Ann says
These are the first low carb baked goods that I have actually had turn out GREAT!
I used a muffin top pan and got 12 out of this recipe. I also used finely shredded mozzarella as
that is all I had.
This recipe is a keeper for sure.
Thank You so much for posting it.
Margaret Parrish says
These are unbelievable, best low carb bread product ever invented, well done! I followed the recipe exactly and baked them in a six muffin tin and they were heavenly! Fluffy but moist and delicious without crumbling , better than that seafood restaurant!! Thanks so much for this terrific recipe, I can’t believe they are low carb!
Janet bennett says
This are fantastic. ThNk you so much.
Linds says
These turned out great! Even my non-keto hubby enjoyed them. Will definitely be making them again and sharing with my keto buds. Thanks!
Jennifer West says
Very simple comment— “ these are DELICIOUS “! Thanks for the recipe.
Oliver says
What are the nutritional stats for these?
Melissa Baker says
Entered ingredients in My Fitness Pal and per biscuit it’s:
1g Carbs
9g Fat
3g Protein
95 Calories
Marsha says
I got 2 net carbs per
biscuit. What did I do wrong?
Dina says
It could just be the brand of almond flour used, some have more carbs then others.
Teresa Block says
I was wondering, I didn’t see it posted anywhere. Thanks!
Debra says
These were great!!
In my second batch, I omitted the garlic, added a little more shredded cheese, and added 4 strips of cooked and finely chopped bacon. Made them small – yield 12. Once baked, we cut them in half and put a scrambled egg in between for bacon, egg, cheese sandwiches!
Patrick Larson says
Can I Substitute the sour cream With something else
Linda Gee says
Greek yogurt works
Heather Daniels says
Yes. I used whole milk plain yogurt and it turned out fine.
BJ says
Try room temp. cream cheese. I did not use this recipe, but I did make some biscuits this week and used cream cheese … did not have any eggs … so I used apple sauce! They were Great!!!
Erin says
I’ve made these about 4 or 5 times and they always come out perfect.. this morning I decided to do a sweet biscuit and left out the cheese and garlic powder and added 1 tsp cinnamon 1/8 tsp of nutmeg 1/3 of a cup of sweetener and a 1 tsp of vanilla and they were a big hit.. thanks for this recipe it’s a true crowd pleaser
Dulce says
I’ve been looking for a low carb bread/ biscuit recipe and this is great!! I’ve made several low carb breads but they tasted too eggie. Your recipe actually tastes like bread. Thank you for sharing this!
NikkiTJ says
I find using egg whites only will take the eggie taste away.
Alice Coaxum says
Looks delish. I will definitely be trying these.
Tracey says
This is a carboholic on a keto diets dream! I can now eat biscuits! Bisquit sandwich, breakfast sandwich, biscuits and gravy! Biscuit LOVE! Thankyou for posting!
Jan says
I just made these and cannot believe how delicious they are!! How many net carbs per biscuit??
Melissa Baker says
1 gram! <3
Debbie Joy says
Love the biscuits. I am definitely a biscuit girl. These were great.
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.
Kathy Hantle says
I used Natures Eats blanched almond flour. These were 1st biscuits I made w almond flour that we actually sort of liked! Others I threw out! They were crumbly, but still need something?
I’m going to try a bit of mayo next time in the batter too!
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
Angie Fowler says
I made some and they were to salty. When I went back and looked at the recipe, I figured out I used garlic salt instead of garlic powder. Other than that, they were wonderful.
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
Susie Wayland says
Thank you for doing the math for me. I new at cooking low carb. Husband has type 2 diabetes. About to try them.
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?
Mandy says
Did you try them in the skillet i was wondering about that this morning.
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?
Mandy says
Pulse the meal in a food processor first and it will work better. Meal is courser.
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?
AJ says
From what I’ve learned, almond meal is heavier because it is made with the whole almond including the skin. Almond flour is much lighter. I read an earlier post that suggested pulsing the almond meal in a food processor. I’ve been using almond flour for the last year and have found that when Im out and I use meal instead I dont have a great a success (my product is heavier/denser).
PS: Dear Ms Moore… Thank you for posting this EXCELLENT recipe! It will be a keeper for sure at our home! Wondering if you’ve had any success using flax or chia egg replacement?
AJ says
I’ve recently learned about sorghum flour for folks who are gluten and nut intolerant . Maybe you could try that?
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
Steph says
Soy is not very good for men, something about female hormones, fyi.
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
Dina Hoffman says
I just made this recipe but I baked it in a loaf pan and added everything bagel seasoning on the top. It baked for 20minutes. I wanted something more bread like and it did not disappoint. Was delicious and satisfied my craving. Thanks!