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Easy Keto Biscuits
If you’ve been missing fluffy, golden biscuits since going keto, this recipe is your answer. These Easy Keto Biscuits bake up tender on the inside, golden on the outside, and loaded with melted cheddar and a hint of garlic in every bite — and they’re ready in just 35 minutes from start to finish.
Made with a blend of almond flour and coconut flour, each biscuit packs incredible flavor and satisfying texture with only about 2.5–3g net carbs each. They’re perfect alongside keto soups and chili, served warm with butter at breakfast, or used as a sandwich base for eggs and bacon.
If you love easy, crowd‑pleasing keto sides that disappear in minutes, save this recipe to Pinterest right now so you can pull it up whenever dinner needs a little something extra.
Why You’ll Love These Keto Biscuits
- Only ~2.5–3g net carbs per biscuit: Almond and coconut flour replace wheat for a naturally low‑carb, gluten‑free biscuit.
- Ready in 35 minutes: 10 minutes of prep, 20–25 minutes in the oven — that’s faster than a drive‑through.
- Loaded with cheddar and garlic: These aren’t bland diet food — they’re rich, cheesy, garlicky biscuits that taste like a treat.
- One bowl, no fuss: Everything mixes together in a single bowl; no kneading, no rolling, no biscuit cutters needed.
- Crowd‑friendly: Keto eaters and non‑keto eaters alike love these — they taste like real biscuits.
Ingredient Notes
Almond flour (blanched, fine): The primary base; finely ground blanched almond flour gives you the most tender, fluffy biscuit. Don’t use coarse almond meal.
Coconut flour: A small amount absorbs moisture and adds structure so the biscuits hold their shape and don’t fall apart.
Baking powder: Gives the biscuits lift and that classic fluffy, domed top.
Garlic powder: Adds savory depth that makes these taste like restaurant‑style cheddar biscuits.
Salt: Balances the richness and enhances the cheddar flavor.
Shredded cheddar cheese (divided): Half goes into the batter to melt through the dough; the other quarter is sprinkled on top for a golden, cheesy crust.
Eggs + egg whites: Whole eggs add richness and binding; egg whites lighten the texture so the biscuits puff rather than sit dense and heavy.
Sour cream: Adds moisture and a subtle tang that echoes the flavor of classic buttermilk biscuits — Greek yogurt works as a substitute.
Melted butter: Richness, flavor, and buttery layers in every bite. Brush a little extra on top straight from the oven for a bakery finish.
Step‑by‑Step Instructions
Step 1 – Preheat and prep
- Preheat your oven to 350°F (177°C).
- Line a large baking sheet with a silicone mat or parchment paper.
Step 2 – Mix the dry ingredients
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, garlic powder, and salt until well combined.
- Whisk in ½ cup of the shredded cheddar cheese so it distributes evenly through the dry mixture.
Step 3 – Add the wet ingredients
- Stir in the egg whites, whole eggs, sour cream, and melted butter until a thick, uniform dough forms.
- The dough will be soft and slightly sticky — that’s exactly right. Don’t be tempted to add more flour.
Step 4 – Scoop and top
- Drop the dough by rounded spoonfuls onto the prepared baking sheet, making the mounds smallish — these biscuits spread and rise as they bake, so you’ll get 10–12 from the batch.
- Sprinkle the remaining ¼ cup of cheddar evenly over the top of each biscuit mound.
Step 5 – Bake
- Bake for 20–23 minutes, until the cheese on top is melted and bubbling and the biscuits are just firm to the touch.
- Don’t over‑bake — you want the insides to stay tender and moist.
- Let cool on the pan for 5–10 minutes before serving — they firm up as they cool.The second that first batch comes out golden and cheesy, snap a photo and share it on Instagram — then leave a star rating and a comment below so other keto home cooks can find these biscuits!
Tips, Variations & Substitutions
- Brush with garlic butter: For extra indulgence, mix 2 tablespoons melted butter with ¼ teaspoon garlic powder and a pinch of dried parsley. Brush over the biscuits the moment they come out of the oven.
- Cheese swap: Sharp cheddar gives the boldest flavor, but Pepper Jack adds a spicy kick, Colby Jack is mild and melty, and Gruyère makes them feel gourmet.
- Sour cream substitute: Plain Greek yogurt or full‑fat cottage cheese (blended smooth) work perfectly in place of sour cream.
- Make them plain: Skip the garlic and cheddar and add a tablespoon of keto sweetener to the dough for a sweeter, more neutral biscuit that pairs with butter and jam.
- Add jalapeños: Fold in 2 tablespoons of diced pickled jalapeños for a spicy cheddar jalapeño biscuit that’s incredible alongside keto chili.
- Air fryer: These biscuits bake beautifully in an air fryer at 320°F for about 10–12 minutes.
Serving Suggestions
- Breakfast: Split warm and fill with scrambled eggs, cheddar, and bacon for the best low‑carb breakfast sandwich.
- Alongside soups and stews: These are made to be dunked — serve with Keto White Chicken Chili, beef stew, or tomato soup.
- Dinner side: Serve warm with a pat of cold salted butter alongside grilled chicken or baked salmon.
- Holiday table: These cheesy drop biscuits belong on every Thanksgiving or Christmas table — no one will miss the rolls.
Serving, Storage & Make‑Ahead
- Serving: Best eaten warm, straight from the oven. Reheat in a 300°F oven for 5 minutes or in the microwave for 20–30 seconds.
- Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezer: Freeze baked, cooled biscuits in a zip‑lock bag for up to 3 months. Reheat from frozen in a 325°F oven for 8–10 minutes.Already made these for your family? Come back and drop a comment below — tell us what you served them with!
Quick FAQ
Are these keto biscuits really fluffy?
Yes — the combination of baking powder, egg whites, and sour cream gives these biscuits a genuinely light, tender, fluffy texture that’s remarkably close to traditional wheat biscuits.
How many carbs are in keto biscuits?
Each biscuit has approximately 2.5–3g net carbs, depending on the exact brand of almond flour and cheese you use.
Can I use only almond flour and skip the coconut flour?
You can replace the coconut flour with extra almond flour, but the texture may be slightly less structured and the biscuits may spread more. Coconut flour absorbs more moisture and helps them hold their shape.
Can I make these ahead for a dinner party?
Yes — bake them up to 2 days in advance and reheat briefly in the oven before serving. They taste freshest warm.
Recipe Card – Easy Keto Biscuits
Yield: 10–12 biscuits | Prep: 10 min | Bake: 22 min | Total: 35 min
Ingredients
- ½ cup (60g) coconut flour
- ½ cup (56g) blanched almond flour
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- ½ teaspoon fine sea salt
- ¾ cup (85g) shredded cheddar cheese, divided (½ cup in batter, ¼ cup on top)
- 2 large egg whites
- 2 large whole eggs
- ¼ cup sour cream
- ¼ cup (57g) unsalted butter, melted
Instructions
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together coconut flour, almond flour, baking powder, garlic powder, and salt. Whisk in ½ cup shredded cheddar.
- Stir in egg whites, whole eggs, sour cream, and melted butter until a thick, uniform dough forms.
- Drop by rounded spoonfuls onto the baking sheet — keep mounds smallish as they spread. You should get 10–12 biscuits.
- Sprinkle remaining ¼ cup cheddar evenly over the tops.
- Bake 20–23 minutes, until the cheese on top is melted and the biscuits are just firm to the touch. Cool 5–10 minutes before serving.
Approximate nutrition per biscuit: ~175 calories | ~4g total carbs | ~1.5g fiber | ~2.5g net carbs | ~8g protein | ~14g fat
