Looking for a killer keto biscuits recipe that’s INCREDIBLY buttery and flakey?! Look no further, introducing one of my FAVORITE low carb recipes on the site!
The thing I love most about this homemade, buttery biscuits recipe is that it makes the most fantastic low carb bread recipes, with layers upon layers of buttery goodness, that literally melt in your mouth.
Enjoy them for low carb breakfast or brunch, really, you’ll be looking for a reason not to eat these biscuits at every meal. It’s also one of those almond flour recipes that’s as decadently delicious as the traditional kind!
Psst, between you and me, these only take 12 minutes to bake! Let’s get started!
Looking for more keto breakfast? Check out my keto banana bread, keto bagels, or my keto egg muffins.
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What I Love About This Low Carb Biscuits Recipe
What’s not to crave, love and adore about this low carb snacks recipe?! Here are my reasons why you won’t be able to resist these:
- They’re rich, buttery, slightly almond flavored and insanely delectable straight out of the oven. The smell of these baking will make you drool!
- I love them plain but they also rock your world when you spread some low carb jam in between them
- They only need TWELVE minutes to bake! That’s some serious fast baking!
- This is one of those recipes that NO ONE will believe is low carb! It’s just too dang delicious!
- Make these fluffy keto biscuits on the weekend and enjoy them all week long! They’re the perfect meal prepping dish! (Did I mention you can freeze these?!)
Almond Flour Biscuits Recipe Notes
I omitted the all-purpose flour because all that comes with it is: tons o’ carbs and a feeling of heavy, lethargy. Gone are those days! The best thing about using a healthier flour (almond in this case) is that you don’t lose the flavor in the process!
In fact, I’m obsessed with using almond flour in my baking due to its rich, nutty flavor and its slew of health benefits (it’s sooo high in protein and potassium!).
Now that we got all that settled. Here’s the rundown of everything you need to know to make this keto biscuits recipe ASAP (because trust me, you’re going to want to make them that fast!)
Ingredient Notes
Is it just me or are almond flour recipes the greatest thing ever?! Here’s what you’ll need to whip up this keto biscuits recipe:
Butter – Pop this in the freezer before using since you will be grating it later. Frozen butter = easier to grate! And keeping the butter COLD is what gives us those lusciously flaky layers!
NOW Psyllium Husk – To make these keto biscuits as accurately as possible, use this specific brand. Just trust me on this, other brands are known to turn your breads blue-ish purple! Eek! Unless that is what you are going for….
A little 411 on psyllium husk: it’s a form of dietary fiber made from the husks of the plantago ovata’s seeds. It takes on the fluffing and gluing characteristics that gluten does in traditional bread recipes and is the secret ingredient in tons of low carb recipes! (You’ll see it frequently on my website!)
Almond Flour – Use a fine grain keto flour option to achieve the ideal fluffy, biscuit-like texture.
Whey Protein Isolate — This is a fast-digesting keto protein powder derived from milk. When milk is processed to form cheese or yogurt, the remaining liquid is called whey.
Believe it or not, this ingredient helps to add “fluff” to this bread and is a miracle-working in many gluten free bread recipes. Be sure to grab the non-flavored kind!
Xanthan Gum – A popular food additive that is gluten-free (hooray!) and used as a thickener and/or stabilizer. It’s a common ingredient in gluten-free baking/cooking because it mimics the elasticity and fluffiness that gluten provides in traditional baked goods.
Heavy Cream – Make sure this keto milk is cold when you stir it into the dry ingredients. If you want to make this dairy-free, omit the cream and instead use full-fat coconut milk.
Tools To Make
Here’s everything you need to make this keto biscuits recipe:
- Box grater: for grating the frozen butter
- Bowl: to mix up the dry ingredients and heavy cream together
- Parchment paper or a silicone baking mat: for the dough to bake on
- Round biscuit cutter: you could also use the edge of a glass cup if you don’t have a cutter (cookie cutters will work too!)
- Baking sheet: to bake the biscuits
Now get to baking!
Storing Tips
Store these low carb side dishes in the fridge for a couple of days for optimal freshness.
Can You Freeze Them?
Yes, freeze these biscuits in mass quantities! I love to double recipes and freeze half to enjoy healthy side dishes another time. It also feels so luxurious and fancy to bake up fresh biscuits on the fly!
Serving Recommendations
There are SO many ways to eat biscuits. A few of my favorites include:
- keto biscuits and gravy. Pour your favorite sausage gravy over these bad boys.
- With low carb jam, or (my favorite) chia jam.
- Use them to make breakfast sandwiches or lunch sandwiches.
Keto Biscuits Recipe Variations
As with most baked goods, it’s important to keep the ingredients and ratios the same for optimal results. That said, there are a few things you can move around for some fun variety:
- Chop and add some chives and garlic to the mix for a biscuits version of low carb garlic bread.
- Mix in your favorite seasoning, maybe Italian seasoning?
- Incorporate minced jalapeno, and sprinkle the top with cheddar cheese (ala spicy low carb cornbread!).
- Add some granular erythritol for a sweet variation. You can go crazy from here, maybe add some pumpkin pie spice for a biscuit version of keto pumpkin bread!
More Keto Bread Recipes
Try these killer low carb bread recipes for your next baking venture:
Keto Biscuits
Print Recipe Pin RecipeIngredients
- 1/2 Cup Unsalted Butter
- 1/4 Cup NOW Powdered Psyllium Husk
- 2 Cups Almond Flour fine grain
- 1/4 Cup Whey Protein Isolate unflavored
- 1 Tablespoon Baking Powder
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Xanthan Gum
- 1 Cup Heavy Cream cold!
Instructions
- Place unsalted butter (1/2 cup) in the freezer for 30 minutes before starting.
- Grate butter using a box grater and place back in the freezer for 10 minutes.
- Preheat oven to 425 F.
- Add dry ingredients to a bowl and stir to combine.
- Pour heavy cream (1 cup) over the top, and stir to combine.
- Transfer dough to a surface covered with parchment paper.
- Press the dough into a flat disc.
- Sprinkle 1/4 of the butter onto the dough disc. Then fold the dough in half over itself. Rotate the dough and sprinkle another 1/4 of the butter, fold the dough in half, and rotate. Continue to do this until you've used all the butter.
- Rotate the dough and fold it four more times now that all the butter has been added. You don't want to overwork the dough, but folding it this way is what gives the biscuits their layers.
- Gently press the dough into a 1" thick disc.
- Use a round biscuit cutter to cut the biscuits. Cut the biscuits as close to one another as possible to maximize the amount of usable dough.
- Place formed biscuits on a baking sheet about 1/2" apart.
- Refold the dough (again, handling it as little as possible) and cut out additional biscuits. I was able to make 10 biscuits.
- Bake for 12 minutes.
- Serve with your favorite jam/jelly, and enjoy!
Fans Also Made These Low Carb Recipes:
Lindsey's Tips
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Psyllium Husk. This recipe has ONLY been tested with NOW Psyllium Husk Powder. Some psyllium husk powders can turn baked goods into a blue-ish purple color, and they absorb liquids in varying amounts.
- Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
- Nutritional information is for 1 biscuit, if you make 10 biscuits from this recipe:
Really great!! Thanks for the fantastic recipe!
Hello Louise! I’m so happy you enjoyed!?
Biscuits. One of my favorite forms of bread!
Just a quick memory. My grandmother and mother would add a little sweetener to the recipe. When they came out of the oven they would split the hot, slightly sweet biscuits and ladle prepped strawberries on them with a little cream. Heaven! They were a family favorite!
Ohh that sounds amazing Lundona! Definitely going to try that next time ?
I was confused about all the rotating but let me start with step #7. How big would you say your flat disc is before rotating? That is probably where I made my mistake. I just took my first batch out of the oven & though they smell good, they didn’t rise very well so I may have overworked the dough.
Hi Mary! The most important part is that the dough is 1″ thick after you’ve worked in the butter. Rotating and folding the dough will give the biscuits layers by working in air as you sprinkle the butter on top. You’re correct, working it too much will flatten them out. I’ll be creating a video for this post soon to help clarify the technique, these biscuits are too good to miss out on!