The BEST Keto Biscuits Recipe (5 Ingredients!) | Tastes Lovely (2024)

These delicious almond flour keto biscuits are quick, easy, and mouth-wateringly good. Using 5 simple ingredients, this low-carb biscuit recipe is the BEST!

What Makes This Recipe Great

Biscuits. The comfort food of the ages. And on the keto diet, traditional biscuits just don’t work. They’re full of regular flour, which means sooooo many carbs. But guess what? I’ve created the perfect fluffy biscuit for us low-carb eaters, and they taste JUST like the real thing.

These easy Keto Biscuits are going to BLOW YOUR MIND! They’re only 5 ingredients, 5 net carbs, and seriously take 5 minutes to make and get in the oven. Made with almond flour, these low-carb, gluten-free biscuits are an absolute miracle! They make all your keto soups + stews even more delicious!

This is seriously the tastiest keto biscuit recipe: buttery, flakey, crumbly, soft, with a crunchy edge, except they don’t have nearly the amount of carbs. You’re going to want to make a double batch!

Watch The Recipe Video

Note: You can also watch this recipe video on YouTube.

Ingredient Notes

almond flour: I don’t have a nut-free flour recommendation. I tried this with coconut flour, and they did not turn out at all. If you are able to come up with a nut-free flour substitute for these biscuits, please share in the comments!

ghee: You can also use coconut oil or vegan butter. If you’re okay with dairy, you can also use regular melted butter. All quantities stay the same!

eggs: I use regular eggs, but if you prefer not to, you can substitute 2 flax egg replacements instead.

baking powder: I like to use gluten-free baking powder to keep these keto biscuits gluten-free. Gluten-free baking powder is easy to find at Sprouts, Thrive Market, and other local grocery stores.

salt: I use Kosher salt and LOVE IT. I also sprinkle flakey sea salt on the tops of the biscuits.

Step-by-Step Instructions

1. Preheat your oven to 350ºF with the oven rack in the middle. Line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, make the biscuit dough by combining the dry ingredients and wet ingredients and whisk the mixture with a fork until combined.
3. Use a large cookie scoop or ice cream scoop to scoop out 3-tablespoon balls. Flatten slightly with your hand to shape like biscuits. Sprinkle with flaky sea salt.
4. Bake for 20 minutes or until set and turning golden brown. Cool on the baking sheet.
5. Serve warm or at room temperature. These biscuits will last in an airtight container refrigerated for 7 days or frozen for 6 months.

The resulting biscuit has a crispy exterior and a tender, crumby interior. Swear to god, they taste EXACTLY like regular biscuits–same flavor, same texture. I love the slight crunch you get from the flaky sea salt.

Expert Tips

• You can substitute the ghee for coconut oil (refined coconut oil has no coconut taste) or butter if you’re ok digesting dairy.
• You *should* be able to use a flax egg if you have an egg allergy. I haven’t tested this. If you do, let me know how it turned out in the recipe comments!
• There aren’t any substitutions for the almond flour to keep this nut-free. Coconut flour, for sure doesn’t work. You can use a gluten-free flour blend; it just won’t be keto.
• To make “cheddar biscuits,” you can add ¼-½ cups of shredded cheddar cheese to the batter, then form and bake. You can also use pepper jack, mozzarella cheese, or any type of cheese you want. Just make sure it’s shredded cheese. Or no cheese at all–it’s up to you!

Serving Tips

Serve these keto biscuits warm or at room temperature for breakfast, lunch, or dinner. They taste great both ways and make an excellent side dish for any meal.

Use as a side with any cozy soup or stew, or check out these other delicious keto recipes below that use the biscuits (in the yummiest ways!).

• Low Carb Keto Chicken Pot Pie Crumble
• Keto Breakfast Sandwich
• Keto Biscuit Berry Shortcake

Storage Tips

Almond flour keto biscuits will last in an airtight container refrigerated for 7 days or in the freezer for 6 months. Thaw overnight and serve!

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