There are days when nothing but a warm biscuit will do. Not toast, not a wrap, not anything pretending to be bread. A real biscuit, soft inside, golden outside, with butter melting into every little crumb.
After years of eating low carb, I honestly don’t miss most baked goods. But biscuits are different. They carry comfort with them, and I wanted one that felt just right without knocking me out of ketosis.
These easy keto biscuits became that solution. I have been making them for nearly a decade now, tweaking here and there, and they have never once let me down.
They are quick, forgiving, and deeply satisfying. The kind of recipe you make once and then keep coming back to without even thinking about it.
Why These Biscuits Work So Well
Keto baking can sometimes feel tricky, but this recipe keeps things simple. The combination of almond flour and coconut flour creates structure without making the biscuits dense or dry.
Sour cream brings richness and moisture, while eggs give lift and softness. Add cheese and a touch of garlic, and suddenly these taste like something you would expect from a cozy kitchen, not a “diet” recipe.
They are drop biscuits too, which means no rolling, no cutting, no fuss. Just scoop, bake, and enjoy.
Ingredients Needed for the Recipe
- Coconut flour – Adds structure and helps absorb moisture so the biscuits hold their shape.
- Almond flour – Gives a tender crumb and keeps the texture light instead of heavy.
- Baking powder – Provides the lift that makes these biscuits fluffy.
- Garlic powder – Adds savory flavor and balances any coconut notes.
- Salt – Enhances all the other ingredients and keeps the flavor from tasting flat.
- Shredded cheddar cheese – Brings richness, flavor, and that classic cheesy biscuit feel.
- Egg whites – Help create a lighter texture without making the biscuits dense.
- Whole eggs – Add structure and moisture to the dough.
- Sour cream – The secret ingredient that makes the biscuits soft and tender.
- Melted butter – Adds flavor and keeps everything moist and satisfying.
How to make Easy Keto Biscuits?
Step 1 – Prepare the Oven and Pan
Start by preheating your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat so nothing sticks.
This small step makes cleanup easier and prevents the bottoms from over-browning. I never skip it.
Step 2 – Combine the Dry Ingredients
In a large mixing bowl, whisk together the coconut flour, almond flour, baking powder, garlic powder, and salt. Make sure everything is evenly blended before moving on.
Stir in half of the shredded cheese so it gets coated with the flour mixture. This helps distribute cheesy goodness throughout every bite.
Step 3 – Add the Wet Ingredients
Add the egg whites, whole eggs, sour cream, and melted butter to the bowl. Stir until a thick batter forms.
The dough should look soft and slightly spongy, not runny. If it feels too loose, let it sit for a minute so the coconut flour can absorb moisture.
Step 4 – Scoop the Biscuits
Drop rounded spoonfuls of dough onto the prepared baking sheet. Keep them modest in size because they will puff and spread as they bake.
You should end up with about 10 to 12 biscuits. Sprinkle the remaining cheese right over the tops.
Step 5 – Bake Until Golden
Bake for 20 to 23 minutes, until the tops feel just firm to the touch and the cheese has melted into a golden layer.
Your kitchen will smell incredible at this point. That’s usually when everyone starts wandering in to see what’s coming out of the oven.
Step 6 – Let Them Cool Slightly
Remove the biscuits from the oven and allow them to cool right on the pan. They continue to set as they rest.
Give them a few minutes before serving so the texture finishes developing. It is worth the wait.
Make-Ahead and Storage
These biscuits store beautifully, which is one of the reasons I make them so often. They stay moist longer than many low carb baked goods.
Keep them in a covered container at room temperature for a couple of days, or refrigerate them for up to a week. A quick warm-up brings them right back to life.
They also freeze well, making them perfect for planning ahead. I like to freeze them individually so I can grab one whenever the craving hits.
Reheat in the oven or a toaster oven rather than the microwave if you want the best texture. That little bit of warmth makes them taste freshly baked again.
Tips
- If your biscuits turn out flat, add a little more coconut flour. Different brands absorb moisture differently.
- The dough should be thick and scoopable, not pourable. Let it rest briefly if it feels too soft.
- Using some egg whites instead of only whole eggs keeps the texture lighter.
- Sharp cheddar gives the boldest flavor, but other cheeses work just as well.
- Do not overbake. They should be just firm, not dry.
- A cookie scoop makes portioning quick and keeps the biscuits uniform.
- If substituting Greek yogurt for sour cream, you may need a touch more coconut flour.
- Let them cool slightly before handling so they don’t crumble while hot.
Serving Ideas
These biscuits are incredibly versatile, which is why I rely on them so often. They are just as welcome at breakfast as they are beside a hearty dinner.
Slice one open and fill it with eggs and bacon for a satisfying morning sandwich. The texture holds up beautifully without falling apart.
They also make an excellent side for soups and stews, soaking up flavors while still keeping their structure. That soft center paired with something savory is hard to beat.
Sometimes I use the dough as a topping for casseroles or pot pie style dishes. It bakes into a golden crust that feels like comfort food without the carbs.
And honestly, one of my favorite ways to eat them is the simplest. Warm, split open, and spread with butter while they are still slightly hot.
No extras, no fuss. Just a really good biscuit that happens to be keto.
Easy Keto Biscuits Recipe
Description
If you're craving the warm, buttery comfort of biscuits without the carbs, this is the keto biscuit recipe for you! Made with almond flour, coconut flour, and sour cream, they have that fluffy, tender texture that really satisfies. Perfect alongside keto chili, bacon and eggs for breakfast, or your favorite soups and stews. These easy keto drop biscuits have been a family favorite for nearly 10 years, delivering cheesy flavor and biscuity texture with minimal effort.
ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a large baking sheet with a silicone mat or parchment paper.
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In a large bowl, whisk together the coconut flour, almond flour, baking powder, garlic powder and salt. Whisk in 1/2 cup of the shredded Cheddar.
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Stir in the egg whites, whole eggs, sour cream, and melted butter until well combined.
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Drop the mixture by rounded spoonfuls onto the prepared baking sheet. These are very filling and they spread and rise so make the mounds smallish. You should get 10 to 12 biscuits.
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Sprinkle the tops with remaining 1/4 cup cheese and bake 20 to 23 minutes, until the cheese is melted and the biscuits are just firm to the touch.
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Remove from the oven and let cool on the pan for 5 minutes before serving.
Nutrition Facts
Servings 10
Serving Size 1 biscuit
- Amount Per Serving
- Calories 190kcal
- % Daily Value *
- Total Fat 17gg27%
- Saturated Fat 9gg45%
- Trans Fat 0gg
- Cholesterol 85mgmg29%
- Sodium 240mgmg10%
- Potassium 120mgmg4%
- Total Carbohydrate 5.6gg2%
- Dietary Fiber 2.6gg11%
- Sugars 1gg
- Protein 7.5gg15%
- Calcium 12% mg
- Iron 4% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Flour consistency: If your biscuits are flat, add more coconut flour 1 tablespoon at a time. Coconut flour absorbency varies by brand.
- Egg substitution: You can use 4 whole eggs instead of the egg white/whole egg combination, though texture may be slightly denser.
- Sour cream swap: Blended cottage cheese or thick Greek yogurt work well as substitutes for sour cream.
- Storage: Store in a covered container on the counter for up to 3 days, in the fridge for up to a week, or freeze for several months.
Frequently Asked Questions
Can I substitute the coconut flour with more almond flour?
You can't simply swap out the coconut flour, as the amounts of other ingredients need to change as well. I recommend trying keto almond flour biscuits recipes instead that are specifically formulated for almond flour only.
How do I store these keto biscuits?
These biscuits are on the moist side so store them in a covered container to keep them from drying out. You can leave them on the counter for up to 3 days, or in the fridge for up to a week. They also freeze well for several months.
What is the net carb count per biscuit?
These keto biscuits have 5.6 grams of total carbs and 2.6 grams of fiber. If you count net carbs, each biscuit has only 3 grams of net carbs.