These almond flour keto biscuits are quick, easy, and unbelievably delicious. With just 5 simple ingredients, this low-carb biscuit recipe is a must-try!
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Why You’ll Love These Keto Biscuits
Who doesn’t love a good biscuit? Unfortunately, traditional biscuits are packed with carbs, making them a no-go on the keto diet. But fear not—I’ve created the perfect low-carb, fluffy biscuit that tastes just like the real thing!
This Keto Biscuits recipe is a game-changer! It’s incredibly easy, requires only 5 ingredients, and takes just 5 minutes to prep before popping them in the oven.
Made with almond flour, these gluten-free biscuits are buttery, flaky, and downright irresistible. They pair perfectly with keto soups and stews, or even just a smear of butter.
These biscuits are everything you love about the classic: buttery, soft, with a nice crunchy edge, but without the carbs. Trust me, you’re going to want to make a double batch!
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Ingredient Highlights
- Almond Flour: This recipe is best with almond flour—coconut flour just doesn’t work. If you find a nut-free substitute that works, please share in the comments!
- Ghee: You can also use coconut oil or vegan butter. If you’re okay with dairy, regular melted butter works great too.
- Eggs: Regular eggs work best, but you can substitute 2 flax eggs if you prefer.
- Baking Powder: Use gluten-free baking powder to keep these biscuits gluten-free. It’s easy to find at stores like Sprouts, Thrive Market, or your local grocery store.
- Salt: I love using Kosher salt, and I always sprinkle a little flaky sea salt on top for that perfect crunch.
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Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 350ºF and position the oven rack in the middle. Line a baking sheet with parchment paper for easy cleanup.
- Mix the Dough: In a large mixing bowl, combine all the ingredients and whisk with a fork until fully mixed.
- Shape the Biscuits: Use a large cookie scoop to portion out 3-tablespoon balls of dough. Flatten each slightly with your hand to shape like biscuits, then sprinkle with flaky sea salt if desired.
- Bake: Bake for 20 minutes, or until the biscuits are set and turning golden brown. Let them cool on the baking sheet.
- Serve: Enjoy warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 7 days, or freeze for up to 6 months.
These biscuits have a crispy exterior and a tender, crumbly interior that tastes just like regular biscuits. The flaky sea salt on top adds a delightful crunch.
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Expert Tips
- Ghee Substitutes: You can swap ghee for coconut oil (use refined coconut oil if you don’t want a coconut flavor) or regular butter if you’re okay with dairy.
- Egg Substitute: If you have an egg allergy, try using a flax egg. I haven’t tested this, but if you do, let me know how it turns out in the comments!
- Almond Flour Only: Unfortunately, there’s no substitute for almond flour to make these nut-free. Coconut flour doesn’t work, but a gluten-free flour blend might, though it won’t be keto-friendly.
- Cheddar Biscuits: For a cheesy twist, add ¼ to ½ cup of shredded cheddar to the batter before baking. You can also use pepper jack, mozzarella, or any other shredded cheese you prefer—or leave it out entirely.
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Serving Tips
These fluffy biscuits are perfect for breakfast, lunch, or dinner. They’re great served warm or at room temperature and make an excellent side dish for any meal. Pair them with your favorite keto soup or stew, or try them in other keto recipes that call for a biscuit base.
Storage Tips
These almond flour keto biscuits will keep well in an airtight container in the refrigerator for up to 7 days, or in the freezer for up to 6 months. Simply thaw overnight and enjoy!
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Ingredients
- 2 cups almond flour
- 2 large eggs
- 1/3 cup ghee, melted
- 2 tsp baking powder
- 1/2 tsp kosher salt
- Flaky sea salt for topping (optional)
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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 mixing bowl, combine all ingredients and whisk with a fork until the dough is formed.
- Scoop out 3-tablespoon balls of dough using a large cookie scoop, flatten slightly, and place on the baking sheet. Sprinkle with flaky sea salt if desired.
- Bake for 20 minutes or until the biscuits are set and turning golden brown. Let them cool on the baking sheet.
- Serve warm or at room temperature. Store in an airtight container refrigerated for up to 7 days, or freeze for up to 6 months.
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Recipe FAQs
Are these keto biscuits also Whole30?
While these almond flour biscuits use Whole30-compliant ingredients, they aren’t Whole30 since baked goods aren’t allowed on the diet. However, they’re perfect for food freedom!
Can you freeze these low-carb biscuits?
Yes! Store your biscuits in a freezer-safe, airtight container for up to 6 months. Thaw them in the refrigerator overnight and reheat in the oven or microwave.
Do you have other low-carb recipes using almond flour?
Absolutely! I use almond flour in many of my keto recipes, so you’re sure to find something you love. Check out my blog for more ideas!
