Who doesn’t love the smell of fresh biscuits straight from the oven? But if you’re living the keto or low-carb life, regular biscuits might be a no-go. Don’t worry, though—this recipe has your back. These keto-friendly biscuits are soft, cheesy, and just what you need when that biscuit craving hits. Bonus? They’re quick to make and as satisfying as Southern-style biscuits—minus the carbs.
Let’s dive in and bring biscuits back to your plate, guilt-free.
What You Need to Know
Cooking Time
- Prep time: 10 minutes
- Bake time: 20–23 minutes
- Total time: Around 30–35 minutes
Fast enough for a weekday breakfast. Easy enough for last-minute dinner plans.
How Many Does It Make?
- 10–12 biscuits (depending on the size)
They’re dense and filling, so keep portions small. Need more? Double the recipe. Only making a few? Halve it—it works like a charm.
Skill Level? Beginner.
Even if you’re new to baking, this recipe’s got you covered. No fancy tricks, just simple steps for great results.
What Tools Do You Need?
- A mixing bowl
- Whisk or fork
- Measuring cups
- Baking sheet
- Parchment paper or a silicone mat
Optional: An ice cream scoop for easy portioning. But no scoop? No problem—a spoon works fine.
Your Ingredients
Here’s the magic combo:
Dry Ingredients:
- ½ cup almond flour
- ½ cup coconut flour
- 1½ teaspoons baking powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¾ cup shredded cheddar cheese (divided)
Wet Ingredients:
- 2 whole eggs + 3 egg whites
- ½ cup sour cream (or Greek yogurt)
- 3 tablespoons melted butter
Missing something? No worries:
- Out of coconut flour? Use 1 cup almond flour instead (though the texture might change slightly).
- Swap cheddar for mozzarella, Parmesan, or your favorite shredded cheese.
- No sour cream? Try plain full-fat yogurt or softened cream cheese.
How To Make Them
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat. No sticking and cleanup is a breeze.
Step 2: Mix Dry Ingredients
In a bowl, whisk the almond flour, coconut flour, baking powder, garlic powder, and salt. Stir in ½ cup of shredded cheddar cheese—it’ll give every bite a cheesy kick.
Pro Tip: If your almond flour is clumpy, sift it first. Smooth dough = happy biscuits.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the eggs, egg whites, sour cream, and melted butter. Slowly pour this into the dry ingredients. Stir gently until you get a thick, slightly sticky dough.
Heads-Up: Coconut flour absorbs liquid fast, so let the dough sit for a minute before scooping.
Step 4: Scoop the Dough
Spoon or scoop small mounds of dough onto your prepared baking sheet. Don’t overcrowd—leave about an inch between each biscuit for even baking.
Step 5: Add Cheese on Top
Sprinkle the remaining ¼ cup of cheddar cheese over the biscuits. This topping gets crisp and golden in the oven. Yum.
Step 6: Bake
Pop the tray into the oven and bake for 20–23 minutes. The tops should be lightly browned, the cheese bubbling. Check at 20 minutes to avoid dryness.
Step 7: Cool and Serve
Let the biscuits cool on the tray for 5 minutes. Trust me, they’re worth the wait.
Make Them Your Own
Want to switch things up? Try these ideas:
- For More Heat: Toss in diced jalapeños or red pepper flakes.
- Go Herby: Add chopped chives or parsley.
- Sweet Biscuits: Skip garlic powder and cheese, and mix in a keto-friendly sweetener with a splash of vanilla extract.
Dietary restrictions? No problem:
- Dairy-Free: Use vegan cheese and replace butter with coconut oil or ghee.
- Egg-Free: Substitute with flax eggs (1 tablespoon ground flax + 2½ tablespoons water per egg).
Serving & Storage Tips
How to Serve Them
These biscuits shine in every meal:
- Pair with keto gravy for breakfast.
- Serve alongside roasted chicken or BBQ pulled pork for dinner.
- Or enjoy them plain with a bit of butter or cream cheese. Simple, but so good.
Storing Leftovers
- Room Temp: Store in an airtight container for up to 2 days.
- Fridge: Keeps fresh for up to a week.
- Freezer: Freeze individually for up to 6 months. Thaw at room temp or reheat straight from frozen.
Reheating Tricks
Microwave? Wrap in a damp paper towel and heat in 20-second bursts. Want crispy edges? Reheat in a 300°F (150°C) oven for about 5 minutes.
Final Thoughts
These keto biscuits are quick, easy, and delicious. Whether you enjoy them fresh or pull them from the freezer for later, they’re guaranteed to satisfy your biscuit cravings without derailing your carb count. Perfect for busy mornings, fancy dinners, or anytime hunger strikes.
PrintKeto Biscuits Recipe
Soft, buttery, and loaded with cheese, these keto biscuits are a must-try for anyone cutting carbs but craving comfort food. Great as a snack, breakfast side, or dinner addition, they’re quick to make, gluten-free, and freezer-friendly. Ready in just 30 minutes, they’re proof that keto eating can still be deliciously satisfying.
- Prep Time: 10 minutes
- Cook Time: 20–23 minutes
- Total Time: ~30 minutes
- Yield: 10–12 biscuits 1x
- Category: Bread/Sides
- Cuisine: Keto, Gluten-Free
Ingredients
Dry Ingredients:
- ½ cup coconut flour
- ½ cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¾ cup shredded cheddar cheese (divided)
Wet Ingredients:
- 3 large egg whites
- 2 large eggs
- ¾ cup sour cream (or Greek yogurt)
- ¼ cup melted butter
Instructions
- Preheat & Prep:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. - Mix Dry Ingredients:
In a large bowl, whisk together coconut flour, almond flour, baking powder, garlic powder, and salt. Stir in ½ cup of cheddar cheese for cheesy goodness in every bite. - Combine Wet Ingredients:
In a separate bowl, whisk together egg whites, whole eggs, sour cream, and melted butter until smooth and creamy. - Build the Dough:
Slowly mix the wet ingredients into the dry mixture. Stir until combined. The dough will be somewhat sticky—don’t worry, that’s exactly how it should feel! - Shape the Biscuits:
Use a spoon or ice cream scoop to drop small mounds of dough onto the prepared baking sheet. Keep the mounds small; these biscuits are satisfying and will spread slightly. - Top with Cheese:
Sprinkle the remaining ¼ cup of cheddar cheese on top of the biscuits. This creates a golden, crispy layer of melted cheese as they bake. - Bake:
Bake for 20–23 minutes or until the biscuits are golden brown and lightly firm to the touch. Check at 20 minutes to avoid overbaking. - Cool and Serve:
Let the biscuits cool on the baking sheet for about 5 minutes before digging in. This short wait helps them firm up while staying moist.
Notes
Tips & Tricks
- Room Temperature Ingredients: For smoother mixing, bring your eggs and sour cream to room temperature before baking.
- Clump-Free Flour: Sift your almond flour if it’s clumpy—it’ll make the dough easier to handle.
- Cheese Tip: Freshly shredded cheese melts better than pre-shredded varieties.
Storage & Reheating
- Room Temp Storage: Store in an airtight container for up to 2 days.
- Refrigerator: These biscuits last up to one week in the fridge.
- Freezer: Freeze individually for up to 6 months. Reheat frozen biscuits directly in the oven at 325°F (160°C).
Reheating Tip:
Microwave biscuits in a damp paper towel for 15–20 seconds or warm in the oven at 300°F (150°C) for about 5 minutes to bring back the crisp edges.
Custom Variations
- Herby Biscuits: Add a handful of fresh chopped parsley or chives for extra flavor.
- Spicy Kick: Mix diced jalapeños or red pepper flakes into the dough.
- Sweet Twist: Skip the garlic powder and cheese, and add keto-friendly sweetener with a splash of vanilla for a dessert-style biscuit.
