Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Biscuit Recipe
• Ingredients & Substitutions
• How To Make Keto Biscuits
• My Recipe Tips
• Flavor Variations
• Serving Ideas
• More Almond Flour Recipes
• Tools I Recommend For This Recipe
• Keto Biscuits (5-Ingredient Recipe) Recipe card
• Recipe Reviews

These keto biscuits are special to me for several reasons. Conventional biscuits were one of the first baked goods I learned to make as a kid, and decades later, these buttery, low carb almond flour biscuits were one of the first low carb recipes my daughter helped me make. But why should you make them? Because they’re light and buttery, and go with just about anything. And honestly, the #1 reason that this keto biscuit recipe is one of my faves is how simple and easy it is. Whip up a batch with me and see!

Why You Need My Keto Biscuit Recipe

• Perfect flavor and texture – You’ll love the buttery flavor, and delicate, fluffy texture ( not dense or dry!). These low carb biscuits taste amazing with everything . I make them so often that they made it into my hardcover Easy Keto Cookbook , as well as several of my printable cookbooks .
• 5 clean, simple ingredients – Plus salt. They’re naturally keto and gluten-free, just 2.5g net carbs each, and packed with protein and fiber. Grab a bowl and you can make them in under 30 minutes!
• Versatile & customizable – Almond flour biscuits are perfect as a simple side to a keto dinner , for holidays, or even as part of your low carb breakfast . You can customize the flavor, too — see my variations below . 👇

Ingredients & Substitutions

Here I explain the best ingredients for my keto biscuits, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

• Wholesome Yum Blanched Almond Flour – Did you know that different brands of almond flour can have varying levels of moisture and are ground differently? The key to these almond flour biscuits is using super fine almond flour, like mine, for the best texture. Many brands are too coarse, which will leave a gritty texture. And sorry, you can’t swap it for coconut flour—it’s way too dry. If you really need a substitute, sunflower seed flour is the closest.
• Eggs – I recommend real eggs here if possible, but flax eggs should work as an alternative.
• Unsalted Butter – Adds richness, moisture, and of course, that buttery flavor. For a paleo or dairy-free option, swap it out for ghee or butter flavored coconut oil instead.
• Sour cream – This optional ingredient was a later addition from how I originally made these years ago. It improves the texture and makes the keto biscuits lighter. You can substitute Greek yogurt if you like, or for paleo or dairy-free option, thick coconut cream.
• Baking powder – To make them more fluffy. I like this non-GMO baking powder , but any kind will work.
• Sea Salt – I like 1/2 teaspoon to taste a hint of salt. If you plan to spread something sweet on your biscuits, reduce it to 1/4 teaspoon.

How To Make Keto Biscuits

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Combine the dry ingredients. In a large mixing bowl, whisk together the almond flour, baking powder, and sea salt.
2. Add the wet ingredients. Stir in the whisked eggs, melted butter, and sour cream, until the dough is uniform. It’ll be thicker than a batter but not quite as firm as regular dough.

1. Form your biscuits. Use a large cookie scoop to portion the mixture onto a parchment-lined baking sheet , then gently flatten each one with your hands. You might need two pans if they don’t all fit (I used 2 smaller pans, which is why you see 8 biscuits here!).
2. Bake until golden. Place the keto biscuits in the oven and bake until firm and golden.

My Recipe Tips

• Bring your ingredients to room temperature. If your eggs or sour cream are cold, they can solidify the melted butter before it mixes well, leading to lumps.
• Use a whisk for dry ingredients. It breaks up lumps more easily than a spoon or spatula. You could sift your flour instead, but this is a pain with almond flour — I much prefer the whisk.
• Leave just enough room. Keto biscuits don’t spread or rise much, so you only need about an inch of space between scoops, but if you place them too close, they’ll run together.
• Flatten the biscuits to the height you want. I mentioned they don’t rise a lot, right? I did. So make sure they are close to the height you want before baking.
• Let them cool for a few minutes. While they’re wonderful fresh out of the oven, the texture actually gets even better if you let them cool from hot to warm. Any crispness on the outside does soften once they cool completely, though, so warm is the sweet spot!
• Why are they crumbly? Because they are gluten-free, low carb biscuits. 😉 But honestly, I love that they are crumbly because that’s what makes them so moist and buttery! You can add an extra egg if you want them sturdier, but to me they taste better with 2. If you’re looking for something sturdy and chewy, my keto dinner rolls are a better fit.
• Watch my cooking video for more tips. Watch my video on YouTube !

Flavor Variations

This is the basic keto biscuit recipe I make most often, but you can easily customize it with add-ins:

• Rosemary Garlic – Mix in a tablespoon of fresh rosemary and 1-2 cloves of minced garlic with the dry ingredients. Perfect alongside a salad or filet mignon .
• Parmesan Herb – Replace 1/4 to 1/2 cup of the almond flour with grated parmesan cheese, plus a teaspoon of Italian seasoning . So good with my keto chicken parmesan !
• Cheddar Bacon – Stir in 1/2 teaspoon of smoked paprika, 1/2 cup of shredded cheddar cheese, and 1/4 cup of crumbled bacon before baking. Or try my cheddar bay biscuits instead.
• Sweet Cinnamon – Many of you have asked if you can make these almond flour biscuits sweet, and you can! Just replace 1/4 cup of the almond flour with 1/3 cup of Besti, along with a teaspoon of cinnamon and 1/2 teaspoon of vanilla extract.

Serving Ideas

I wasn’t kidding when I said these keto biscuits go with everything! Here are the many different ways you can enjoy them:

• Soups – Serve them on the side with my keto chili or low carb chicken soup , or use them as a topping for keto french onion soup . Honestly, they go with literally all my low carb soup recipes .
• Salads – They’re the perfect way to make meal salads more filling. Try my Big Mac salad or Cobb salad .
• Main Dishes – I especially love these almond flour biscuits with saucy dishes, like smothered pork chops , Tuscan chicken , keto Salisbury steak , or lemon parmesan chicken . Perfect for soaking up all the goodness!
• Breakfast – Slather on sugar-free Nutella or sugar-free jam and enjoy with your bulletproof coffee . You can also drizzle these with my keto maple syrup , use them for biscuits and gravy , or replace the pancake layer in my keto breakfast sandwiches .
• Sandwiches – These keto biscuits are definitely less sturdy than my keto bread or keto bagels , but I still use them for sandwiches. Just make them a bit larger and flatter (flatter ones will bake a bit faster). You can even use them as buns for a burger .

More Almond Flour Recipes

If you like these low carb biscuits, try my other favorite almond flour recipes :

Tools I Recommend For This Recipe

• Baking Sheet – Just the right size for a batch of 12 keto biscuits, and so durable. It’s my go-to!
• Large Cookie Scoop – For perfectly portioned, uniform rounds.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 cups Wholesome Yum Blanched Almond Flour ▢
• 2 tsp Baking powder ▢
• 1/2 tsp Sea salt (or 1/4 tsp if you plan to spread something sweet on them) ▢
• 2 large Eggs (at room temperature; whisked) ▢
• 1/3 cup Unsalted butter (measured solid, then melted; use ghee or coconut oil for paleo or dairy-free) ▢
• 1/4 cup Sour cream (optional; at room temperature; omit or use coconut cream for paleo or dairy-free) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
2. Mix dry almond flour, baking powder, and sea salt together in a large bowl. Stir in whisked egg, melted butter, and sour cream, if using (optional).
3. Scoop tablespoonfuls of the dough onto the lined baking sheet (a large cookie scoop is the fastest way). Form into rounded biscuit shapes (flatten slightly with your fingers).
4. Bake for about 15 minutes , until firm and golden. Cool on the baking sheet.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 biscuit

• Tips: See my recipe tips in the post above! I’ll help you make sure your keto biscuits get the best texture.
• Store: Keep them in an airtight container on the counter for 1-2 days, or in the fridge for up to a week.
• Reheat: Warm in the oven or microwave. I recommend adding a thin layer of butter before reheating, so they stay moist.
• Freeze: Freeze the biscuits on a lined baking sheet until solid, then transfer to a zip lock bag and freeze for up to 6 months.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook , Low Carb Holiday Cookbook , Keto EBook Bundle , and Keto Cheat Sheet System !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Biscuits

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Keto Biscuits (5-Ingredient Recipe)

You’ll love my fluffy, buttery keto biscuits! These low carb almond flour biscuits are so easy, with 5 simple ingredients and 2.5g net carbs.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/recipes/paleo-almond-flour-biscuits-low-carb-gluten-free/

Ingredients

• 2 cups Wholesome Yum Blanched Almond Flour
• 2 tsp Baking powder
• 1/2 tsp Sea salt (or 1/4 tsp if you plan to spread something sweet on them)
• 2 large Eggs (at room temperature; whisked)
• 1/3 cup Unsalted butter (measured solid, then melted; use ghee or coconut oil for paleo or dairy-free)
• 1/4 cup Sour cream (optional; at room temperature; omit or use coconut cream for paleo or dairy-free)

Instructions

1. Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
2. Mix dry almond flour, baking powder, and sea salt together in a large bowl. Stir in whisked egg, melted butter, and sour cream, if using (optional).
3. Scoop tablespoonfuls of the dough onto the lined baking sheet (a large cookie scoop is the fastest way). Form into rounded biscuit shapes (flatten slightly with your fingers).
4. Bake for about 15 minutes , until firm and golden. Cool on the baking sheet.

Maya’s Recipe Notes

Serving size: 1 biscuit

• Tips: See my recipe tips in the post above! I’ll help you make sure your keto biscuits get the best texture.
• Store: Keep them in an airtight container on the counter for 1-2 days, or in the fridge for up to a week.
• Reheat: Warm in the oven or microwave. I recommend adding a thin layer of butter before reheating, so they stay moist.
• Freeze: Freeze the biscuits on a lined baking sheet until solid, then transfer to a zip lock bag and freeze for up to 6 months.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook , Low Carb Holiday Cookbook , Keto EBook Bundle , and Keto Cheat Sheet System !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Biscuit Recipe
• Ingredients & Substitutions
• How To Make Keto Biscuits
• My Recipe Tips
• Flavor Variations
• Serving Ideas
• More Almond Flour Recipes
• Tools I Recommend For This Recipe
• Keto Biscuits (5-Ingredient Recipe) Recipe card
• Recipe Reviews

These keto biscuits are special to me for several reasons. Conventional biscuits were one of the first baked goods I learned to make as a kid, and decades later, these buttery, low carb almond flour biscuits were one of the first low carb recipes my daughter helped me make. But why should you make them? Because they’re light and buttery, and go with just about anything. And honestly, the #1 reason that this keto biscuit recipe is one of my faves is how simple and easy it is. Whip up a batch with me and see!

Why You Need My Keto Biscuit Recipe

• Perfect flavor and texture – You’ll love the buttery flavor, and delicate, fluffy texture ( not dense or dry!). These low carb biscuits taste amazing with everything . I make them so often that they made it into my hardcover Easy Keto Cookbook , as well as several of my printable cookbooks .
• 5 clean, simple ingredients – Plus salt. They’re naturally keto and gluten-free, just 2.5g net carbs each, and packed with protein and fiber. Grab a bowl and you can make them in under 30 minutes!
• Versatile & customizable – Almond flour biscuits are perfect as a simple side to a keto dinner , for holidays, or even as part of your low carb breakfast . You can customize the flavor, too — see my variations below . 👇

Ingredients & Substitutions

Here I explain the best ingredients for my keto biscuits, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

• Wholesome Yum Blanched Almond Flour – Did you know that different brands of almond flour can have varying levels of moisture and are ground differently? The key to these almond flour biscuits is using super fine almond flour, like mine, for the best texture. Many brands are too coarse, which will leave a gritty texture. And sorry, you can’t swap it for coconut flour—it’s way too dry. If you really need a substitute, sunflower seed flour is the closest.
• Eggs – I recommend real eggs here if possible, but flax eggs should work as an alternative.
• Unsalted Butter – Adds richness, moisture, and of course, that buttery flavor. For a paleo or dairy-free option, swap it out for ghee or butter flavored coconut oil instead.
• Sour cream – This optional ingredient was a later addition from how I originally made these years ago. It improves the texture and makes the keto biscuits lighter. You can substitute Greek yogurt if you like, or for paleo or dairy-free option, thick coconut cream.
• Baking powder – To make them more fluffy. I like this non-GMO baking powder , but any kind will work.
• Sea Salt – I like 1/2 teaspoon to taste a hint of salt. If you plan to spread something sweet on your biscuits, reduce it to 1/4 teaspoon.

How To Make Keto Biscuits

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Combine the dry ingredients. In a large mixing bowl, whisk together the almond flour, baking powder, and sea salt.
2. Add the wet ingredients. Stir in the whisked eggs, melted butter, and sour cream, until the dough is uniform. It’ll be thicker than a batter but not quite as firm as regular dough.

1. Form your biscuits. Use a large cookie scoop to portion the mixture onto a parchment-lined baking sheet , then gently flatten each one with your hands. You might need two pans if they don’t all fit (I used 2 smaller pans, which is why you see 8 biscuits here!).
2. Bake until golden. Place the keto biscuits in the oven and bake until firm and golden.

My Recipe Tips

• Bring your ingredients to room temperature. If your eggs or sour cream are cold, they can solidify the melted butter before it mixes well, leading to lumps.
• Use a whisk for dry ingredients. It breaks up lumps more easily than a spoon or spatula. You could sift your flour instead, but this is a pain with almond flour — I much prefer the whisk.
• Leave just enough room. Keto biscuits don’t spread or rise much, so you only need about an inch of space between scoops, but if you place them too close, they’ll run together.
• Flatten the biscuits to the height you want. I mentioned they don’t rise a lot, right? I did. So make sure they are close to the height you want before baking.
• Let them cool for a few minutes. While they’re wonderful fresh out of the oven, the texture actually gets even better if you let them cool from hot to warm. Any crispness on the outside does soften once they cool completely, though, so warm is the sweet spot!
• Why are they crumbly? Because they are gluten-free, low carb biscuits. 😉 But honestly, I love that they are crumbly because that’s what makes them so moist and buttery! You can add an extra egg if you want them sturdier, but to me they taste better with 2. If you’re looking for something sturdy and chewy, my keto dinner rolls are a better fit.
• Watch my cooking video for more tips. Watch my video on YouTube !

Flavor Variations

This is the basic keto biscuit recipe I make most often, but you can easily customize it with add-ins:

• Rosemary Garlic – Mix in a tablespoon of fresh rosemary and 1-2 cloves of minced garlic with the dry ingredients. Perfect alongside a salad or filet mignon .
• Parmesan Herb – Replace 1/4 to 1/2 cup of the almond flour with grated parmesan cheese, plus a teaspoon of Italian seasoning . So good with my keto chicken parmesan !
• Cheddar Bacon – Stir in 1/2 teaspoon of smoked paprika, 1/2 cup of shredded cheddar cheese, and 1/4 cup of crumbled bacon before baking. Or try my cheddar bay biscuits instead.
• Sweet Cinnamon – Many of you have asked if you can make these almond flour biscuits sweet, and you can! Just replace 1/4 cup of the almond flour with 1/3 cup of Besti, along with a teaspoon of cinnamon and 1/2 teaspoon of vanilla extract.

Serving Ideas

I wasn’t kidding when I said these keto biscuits go with everything! Here are the many different ways you can enjoy them:

• Soups – Serve them on the side with my keto chili or low carb chicken soup , or use them as a topping for keto french onion soup . Honestly, they go with literally all my low carb soup recipes .
• Salads – They’re the perfect way to make meal salads more filling. Try my Big Mac salad or Cobb salad .
• Main Dishes – I especially love these almond flour biscuits with saucy dishes, like smothered pork chops , Tuscan chicken , keto Salisbury steak , or lemon parmesan chicken . Perfect for soaking up all the goodness!
• Breakfast – Slather on sugar-free Nutella or sugar-free jam and enjoy with your bulletproof coffee . You can also drizzle these with my keto maple syrup , use them for biscuits and gravy , or replace the pancake layer in my keto breakfast sandwiches .
• Sandwiches – These keto biscuits are definitely less sturdy than my keto bread or keto bagels , but I still use them for sandwiches. Just make them a bit larger and flatter (flatter ones will bake a bit faster). You can even use them as buns for a burger .

More Almond Flour Recipes

If you like these low carb biscuits, try my other favorite almond flour recipes :

Tools I Recommend For This Recipe

• Baking Sheet – Just the right size for a batch of 12 keto biscuits, and so durable. It’s my go-to!
• Large Cookie Scoop – For perfectly portioned, uniform rounds.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 cups Wholesome Yum Blanched Almond Flour ▢
• 2 tsp Baking powder ▢
• 1/2 tsp Sea salt (or 1/4 tsp if you plan to spread something sweet on them) ▢
• 2 large Eggs (at room temperature; whisked) ▢
• 1/3 cup Unsalted butter (measured solid, then melted; use ghee or coconut oil for paleo or dairy-free) ▢
• 1/4 cup Sour cream (optional; at room temperature; omit or use coconut cream for paleo or dairy-free) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
2. Mix dry almond flour, baking powder, and sea salt together in a large bowl. Stir in whisked egg, melted butter, and sour cream, if using (optional).
3. Scoop tablespoonfuls of the dough onto the lined baking sheet (a large cookie scoop is the fastest way). Form into rounded biscuit shapes (flatten slightly with your fingers).
4. Bake for about 15 minutes , until firm and golden. Cool on the baking sheet.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 biscuit

• Tips: See my recipe tips in the post above! I’ll help you make sure your keto biscuits get the best texture.
• Store: Keep them in an airtight container on the counter for 1-2 days, or in the fridge for up to a week.
• Reheat: Warm in the oven or microwave. I recommend adding a thin layer of butter before reheating, so they stay moist.
• Freeze: Freeze the biscuits on a lined baking sheet until solid, then transfer to a zip lock bag and freeze for up to 6 months.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook , Low Carb Holiday Cookbook , Keto EBook Bundle , and Keto Cheat Sheet System !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Biscuits

Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Biscuit Recipe
• Ingredients & Substitutions
• How To Make Keto Biscuits
• My Recipe Tips
• Flavor Variations
• Serving Ideas
• More Almond Flour Recipes
• Tools I Recommend For This Recipe
• Keto Biscuits (5-Ingredient Recipe) Recipe card
• Recipe Reviews

These keto biscuits are special to me for several reasons. Conventional biscuits were one of the first baked goods I learned to make as a kid, and decades later, these buttery, low carb almond flour biscuits were one of the first low carb recipes my daughter helped me make. But why should you make them? Because they’re light and buttery, and go with just about anything. And honestly, the #1 reason that this keto biscuit recipe is one of my faves is how simple and easy it is. Whip up a batch with me and see!

Why You Need My Keto Biscuit Recipe

• Perfect flavor and texture – You’ll love the buttery flavor, and delicate, fluffy texture ( not dense or dry!). These low carb biscuits taste amazing with everything . I make them so often that they made it into my hardcover Easy Keto Cookbook , as well as several of my printable cookbooks .
• 5 clean, simple ingredients – Plus salt. They’re naturally keto and gluten-free, just 2.5g net carbs each, and packed with protein and fiber. Grab a bowl and you can make them in under 30 minutes!
• Versatile & customizable – Almond flour biscuits are perfect as a simple side to a keto dinner , for holidays, or even as part of your low carb breakfast . You can customize the flavor, too — see my variations below . 👇

Ingredients & Substitutions

Here I explain the best ingredients for my keto biscuits, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

• Wholesome Yum Blanched Almond Flour – Did you know that different brands of almond flour can have varying levels of moisture and are ground differently? The key to these almond flour biscuits is using super fine almond flour, like mine, for the best texture. Many brands are too coarse, which will leave a gritty texture. And sorry, you can’t swap it for coconut flour—it’s way too dry. If you really need a substitute, sunflower seed flour is the closest.
• Eggs – I recommend real eggs here if possible, but flax eggs should work as an alternative.
• Unsalted Butter – Adds richness, moisture, and of course, that buttery flavor. For a paleo or dairy-free option, swap it out for ghee or butter flavored coconut oil instead.
• Sour cream – This optional ingredient was a later addition from how I originally made these years ago. It improves the texture and makes the keto biscuits lighter. You can substitute Greek yogurt if you like, or for paleo or dairy-free option, thick coconut cream.
• Baking powder – To make them more fluffy. I like this non-GMO baking powder , but any kind will work.
• Sea Salt – I like 1/2 teaspoon to taste a hint of salt. If you plan to spread something sweet on your biscuits, reduce it to 1/4 teaspoon.

How To Make Keto Biscuits

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Combine the dry ingredients. In a large mixing bowl, whisk together the almond flour, baking powder, and sea salt.
2. Add the wet ingredients. Stir in the whisked eggs, melted butter, and sour cream, until the dough is uniform. It’ll be thicker than a batter but not quite as firm as regular dough.

1. Form your biscuits. Use a large cookie scoop to portion the mixture onto a parchment-lined baking sheet , then gently flatten each one with your hands. You might need two pans if they don’t all fit (I used 2 smaller pans, which is why you see 8 biscuits here!).
2. Bake until golden. Place the keto biscuits in the oven and bake until firm and golden.

My Recipe Tips

• Bring your ingredients to room temperature. If your eggs or sour cream are cold, they can solidify the melted butter before it mixes well, leading to lumps.
• Use a whisk for dry ingredients. It breaks up lumps more easily than a spoon or spatula. You could sift your flour instead, but this is a pain with almond flour — I much prefer the whisk.
• Leave just enough room. Keto biscuits don’t spread or rise much, so you only need about an inch of space between scoops, but if you place them too close, they’ll run together.
• Flatten the biscuits to the height you want. I mentioned they don’t rise a lot, right? I did. So make sure they are close to the height you want before baking.
• Let them cool for a few minutes. While they’re wonderful fresh out of the oven, the texture actually gets even better if you let them cool from hot to warm. Any crispness on the outside does soften once they cool completely, though, so warm is the sweet spot!
• Why are they crumbly? Because they are gluten-free, low carb biscuits. 😉 But honestly, I love that they are crumbly because that’s what makes them so moist and buttery! You can add an extra egg if you want them sturdier, but to me they taste better with 2. If you’re looking for something sturdy and chewy, my keto dinner rolls are a better fit.
• Watch my cooking video for more tips. Watch my video on YouTube !

Flavor Variations

This is the basic keto biscuit recipe I make most often, but you can easily customize it with add-ins:

• Rosemary Garlic – Mix in a tablespoon of fresh rosemary and 1-2 cloves of minced garlic with the dry ingredients. Perfect alongside a salad or filet mignon .
• Parmesan Herb – Replace 1/4 to 1/2 cup of the almond flour with grated parmesan cheese, plus a teaspoon of Italian seasoning . So good with my keto chicken parmesan !
• Cheddar Bacon – Stir in 1/2 teaspoon of smoked paprika, 1/2 cup of shredded cheddar cheese, and 1/4 cup of crumbled bacon before baking. Or try my cheddar bay biscuits instead.
• Sweet Cinnamon – Many of you have asked if you can make these almond flour biscuits sweet, and you can! Just replace 1/4 cup of the almond flour with 1/3 cup of Besti, along with a teaspoon of cinnamon and 1/2 teaspoon of vanilla extract.

Serving Ideas

I wasn’t kidding when I said these keto biscuits go with everything! Here are the many different ways you can enjoy them:

• Soups – Serve them on the side with my keto chili or low carb chicken soup , or use them as a topping for keto french onion soup . Honestly, they go with literally all my low carb soup recipes .
• Salads – They’re the perfect way to make meal salads more filling. Try my Big Mac salad or Cobb salad .
• Main Dishes – I especially love these almond flour biscuits with saucy dishes, like smothered pork chops , Tuscan chicken , keto Salisbury steak , or lemon parmesan chicken . Perfect for soaking up all the goodness!
• Breakfast – Slather on sugar-free Nutella or sugar-free jam and enjoy with your bulletproof coffee . You can also drizzle these with my keto maple syrup , use them for biscuits and gravy , or replace the pancake layer in my keto breakfast sandwiches .
• Sandwiches – These keto biscuits are definitely less sturdy than my keto bread or keto bagels , but I still use them for sandwiches. Just make them a bit larger and flatter (flatter ones will bake a bit faster). You can even use them as buns for a burger .

More Almond Flour Recipes

If you like these low carb biscuits, try my other favorite almond flour recipes :

Tools I Recommend For This Recipe

• Baking Sheet – Just the right size for a batch of 12 keto biscuits, and so durable. It’s my go-to!
• Large Cookie Scoop – For perfectly portioned, uniform rounds.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 cups Wholesome Yum Blanched Almond Flour ▢
• 2 tsp Baking powder ▢
• 1/2 tsp Sea salt (or 1/4 tsp if you plan to spread something sweet on them) ▢
• 2 large Eggs (at room temperature; whisked) ▢
• 1/3 cup Unsalted butter (measured solid, then melted; use ghee or coconut oil for paleo or dairy-free) ▢
• 1/4 cup Sour cream (optional; at room temperature; omit or use coconut cream for paleo or dairy-free) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
2. Mix dry almond flour, baking powder, and sea salt together in a large bowl. Stir in whisked egg, melted butter, and sour cream, if using (optional).
3. Scoop tablespoonfuls of the dough onto the lined baking sheet (a large cookie scoop is the fastest way). Form into rounded biscuit shapes (flatten slightly with your fingers).
4. Bake for about 15 minutes , until firm and golden. Cool on the baking sheet.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 biscuit

• Tips: See my recipe tips in the post above! I’ll help you make sure your keto biscuits get the best texture.
• Store: Keep them in an airtight container on the counter for 1-2 days, or in the fridge for up to a week.
• Reheat: Warm in the oven or microwave. I recommend adding a thin layer of butter before reheating, so they stay moist.
• Freeze: Freeze the biscuits on a lined baking sheet until solid, then transfer to a zip lock bag and freeze for up to 6 months.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook , Low Carb Holiday Cookbook , Keto EBook Bundle , and Keto Cheat Sheet System !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Biscuits

Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Biscuit Recipe
• Ingredients & Substitutions
• How To Make Keto Biscuits
• My Recipe Tips
• Flavor Variations
• Serving Ideas
• More Almond Flour Recipes
• Tools I Recommend For This Recipe
• Keto Biscuits (5-Ingredient Recipe) Recipe card
• Recipe Reviews

These keto biscuits are special to me for several reasons. Conventional biscuits were one of the first baked goods I learned to make as a kid, and decades later, these buttery, low carb almond flour biscuits were one of the first low carb recipes my daughter helped me make. But why should you make them? Because they’re light and buttery, and go with just about anything. And honestly, the #1 reason that this keto biscuit recipe is one of my faves is how simple and easy it is. Whip up a batch with me and see!

Why You Need My Keto Biscuit Recipe

• Perfect flavor and texture – You’ll love the buttery flavor, and delicate, fluffy texture ( not dense or dry!). These low carb biscuits taste amazing with everything . I make them so often that they made it into my hardcover Easy Keto Cookbook , as well as several of my printable cookbooks .
• 5 clean, simple ingredients – Plus salt. They’re naturally keto and gluten-free, just 2.5g net carbs each, and packed with protein and fiber. Grab a bowl and you can make them in under 30 minutes!
• Versatile & customizable – Almond flour biscuits are perfect as a simple side to a keto dinner , for holidays, or even as part of your low carb breakfast . You can customize the flavor, too — see my variations below . 👇

Ingredients & Substitutions

Here I explain the best ingredients for my keto biscuits, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

• Wholesome Yum Blanched Almond Flour – Did you know that different brands of almond flour can have varying levels of moisture and are ground differently? The key to these almond flour biscuits is using super fine almond flour, like mine, for the best texture. Many brands are too coarse, which will leave a gritty texture. And sorry, you can’t swap it for coconut flour—it’s way too dry. If you really need a substitute, sunflower seed flour is the closest.
• Eggs – I recommend real eggs here if possible, but flax eggs should work as an alternative.
• Unsalted Butter – Adds richness, moisture, and of course, that buttery flavor. For a paleo or dairy-free option, swap it out for ghee or butter flavored coconut oil instead.
• Sour cream – This optional ingredient was a later addition from how I originally made these years ago. It improves the texture and makes the keto biscuits lighter. You can substitute Greek yogurt if you like, or for paleo or dairy-free option, thick coconut cream.
• Baking powder – To make them more fluffy. I like this non-GMO baking powder , but any kind will work.
• Sea Salt – I like 1/2 teaspoon to taste a hint of salt. If you plan to spread something sweet on your biscuits, reduce it to 1/4 teaspoon.

How To Make Keto Biscuits

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Combine the dry ingredients. In a large mixing bowl, whisk together the almond flour, baking powder, and sea salt.
2. Add the wet ingredients. Stir in the whisked eggs, melted butter, and sour cream, until the dough is uniform. It’ll be thicker than a batter but not quite as firm as regular dough.

1. Form your biscuits. Use a large cookie scoop to portion the mixture onto a parchment-lined baking sheet , then gently flatten each one with your hands. You might need two pans if they don’t all fit (I used 2 smaller pans, which is why you see 8 biscuits here!).
2. Bake until golden. Place the keto biscuits in the oven and bake until firm and golden.

My Recipe Tips

• Bring your ingredients to room temperature. If your eggs or sour cream are cold, they can solidify the melted butter before it mixes well, leading to lumps.
• Use a whisk for dry ingredients. It breaks up lumps more easily than a spoon or spatula. You could sift your flour instead, but this is a pain with almond flour — I much prefer the whisk.
• Leave just enough room. Keto biscuits don’t spread or rise much, so you only need about an inch of space between scoops, but if you place them too close, they’ll run together.
• Flatten the biscuits to the height you want. I mentioned they don’t rise a lot, right? I did. So make sure they are close to the height you want before baking.
• Let them cool for a few minutes. While they’re wonderful fresh out of the oven, the texture actually gets even better if you let them cool from hot to warm. Any crispness on the outside does soften once they cool completely, though, so warm is the sweet spot!
• Why are they crumbly? Because they are gluten-free, low carb biscuits. 😉 But honestly, I love that they are crumbly because that’s what makes them so moist and buttery! You can add an extra egg if you want them sturdier, but to me they taste better with 2. If you’re looking for something sturdy and chewy, my keto dinner rolls are a better fit.
• Watch my cooking video for more tips. Watch my video on YouTube !

Flavor Variations

This is the basic keto biscuit recipe I make most often, but you can easily customize it with add-ins:

• Rosemary Garlic – Mix in a tablespoon of fresh rosemary and 1-2 cloves of minced garlic with the dry ingredients. Perfect alongside a salad or filet mignon .
• Parmesan Herb – Replace 1/4 to 1/2 cup of the almond flour with grated parmesan cheese, plus a teaspoon of Italian seasoning . So good with my keto chicken parmesan !
• Cheddar Bacon – Stir in 1/2 teaspoon of smoked paprika, 1/2 cup of shredded cheddar cheese, and 1/4 cup of crumbled bacon before baking. Or try my cheddar bay biscuits instead.
• Sweet Cinnamon – Many of you have asked if you can make these almond flour biscuits sweet, and you can! Just replace 1/4 cup of the almond flour with 1/3 cup of Besti, along with a teaspoon of cinnamon and 1/2 teaspoon of vanilla extract.

Serving Ideas

I wasn’t kidding when I said these keto biscuits go with everything! Here are the many different ways you can enjoy them:

• Soups – Serve them on the side with my keto chili or low carb chicken soup , or use them as a topping for keto french onion soup . Honestly, they go with literally all my low carb soup recipes .
• Salads – They’re the perfect way to make meal salads more filling. Try my Big Mac salad or Cobb salad .
• Main Dishes – I especially love these almond flour biscuits with saucy dishes, like smothered pork chops , Tuscan chicken , keto Salisbury steak , or lemon parmesan chicken . Perfect for soaking up all the goodness!
• Breakfast – Slather on sugar-free Nutella or sugar-free jam and enjoy with your bulletproof coffee . You can also drizzle these with my keto maple syrup , use them for biscuits and gravy , or replace the pancake layer in my keto breakfast sandwiches .
• Sandwiches – These keto biscuits are definitely less sturdy than my keto bread or keto bagels , but I still use them for sandwiches. Just make them a bit larger and flatter (flatter ones will bake a bit faster). You can even use them as buns for a burger .

More Almond Flour Recipes

If you like these low carb biscuits, try my other favorite almond flour recipes :

Tools I Recommend For This Recipe

• Baking Sheet – Just the right size for a batch of 12 keto biscuits, and so durable. It’s my go-to!
• Large Cookie Scoop – For perfectly portioned, uniform rounds.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 cups Wholesome Yum Blanched Almond Flour ▢
• 2 tsp Baking powder ▢
• 1/2 tsp Sea salt (or 1/4 tsp if you plan to spread something sweet on them) ▢
• 2 large Eggs (at room temperature; whisked) ▢
• 1/3 cup Unsalted butter (measured solid, then melted; use ghee or coconut oil for paleo or dairy-free) ▢
• 1/4 cup Sour cream (optional; at room temperature; omit or use coconut cream for paleo or dairy-free) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
2. Mix dry almond flour, baking powder, and sea salt together in a large bowl. Stir in whisked egg, melted butter, and sour cream, if using (optional).
3. Scoop tablespoonfuls of the dough onto the lined baking sheet (a large cookie scoop is the fastest way). Form into rounded biscuit shapes (flatten slightly with your fingers).
4. Bake for about 15 minutes , until firm and golden. Cool on the baking sheet.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 biscuit

• Tips: See my recipe tips in the post above! I’ll help you make sure your keto biscuits get the best texture.
• Store: Keep them in an airtight container on the counter for 1-2 days, or in the fridge for up to a week.
• Reheat: Warm in the oven or microwave. I recommend adding a thin layer of butter before reheating, so they stay moist.
• Freeze: Freeze the biscuits on a lined baking sheet until solid, then transfer to a zip lock bag and freeze for up to 6 months.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook , Low Carb Holiday Cookbook , Keto EBook Bundle , and Keto Cheat Sheet System !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Biscuits