Low-Carb/Keto Biscuits

There is nothing more Southern than biscuits and gravy for breakfast. These fluffy low-carb/keto biscuits are low-carb and fill the high-carb biscuit void!

Low-Carb/Keto Biscuits
MailerLite

WHAT ARE KETO BISCUITS?

Quite simply, keto biscuits are a low-carb, high fat variation of a traditional flour-laden biscuit. These use almond flour, mozzarella cheese, and sour cream to ensure they are moist and delicious.

The term biscuit can actually mean two different products, depending on where in the world you are. In North America, biscuits refer to round, fluffy bread products traditionally eaten at breakfast.

However, in other parts of the world, biscuits refer to small cookie or cracker-like products that are crunchy and hard. They can either be sweet or not, depending on their use and the meal intended for.

This recipe refers to the first of the two, the North American variety.

KETO BISCUIT INGREDIENTS

To make these awesome low-carb biscuits, you’ll need to round up the following ingredients.

After you have these ingredients ready to go, you’re ready to create some deliciousness!

HOW TO MAKE LOW-CARB BISCUITS

Begin by preheating your oven to 400˚F. Grease your muffin pan with coconut oil cooking spray or butter.

Combine all of the ingredients into a mixing bowl and mix well using a hand mixer. Alternatively, you can use a whisk, but a hand mixer will do the job much faster and better. Not to mention, it’s much easier!

Spoon or pour mixture into muffin tin, filling the cups around 2/3 of the way full.

Bake for 10 – 15 minutes or until the tops of the biscuits start to turn a light golden color. Remove from oven and let cool for 3 minutes

Run a knife around the edge of each biscuit to loosen. Remove from the muffin tin and devour!

CAN I USE COCONUT FLOUR INSTEAD OF ALMOND FLOUR?

You could, but as a general rule coconut flour is very dry in comparison. If you are a seasoned user of coconut flour, you know how to take it and use it properly.

If you are like us and don’t use coconut flour often (or at all, really) then it is definitely best to stay away from trying to use it. We aren’t fans of coconut flour in recipes unless we have to use it for some reason.

Low-Carb/Keto Biscuits

WILL THESE BE DRY?

Not in the least! Thanks to the mozzarella cheese, sour cream, and butter used in the recipe, there is really no way on earth these biscuits can be dry.

In fact, these are some of the most moist biscuits we’ve ever had. And trust us, we’ve had lots of good ole (full of carbs) Southern biscuits throughout the years.

BUT… WHAT IF…

Should for some unseen reason your biscuits turn out dry, your best bet is to butter them liberally (more info on this below). After buttering them, let them sit for a few minutes to let the butter seep in.

At this point, they should be moist enough to eat!

A TIP ABOUT BUTTERING YOUR BISCUITS…

Even though this is possibly the most Southern saying you’ve ever heard… There is some information you need to know on how to butter your biscuits for even more deliciousness.

The best way to make your biscuits extra yummy is to butter them. However, I see people butter biscuits totally wrong (at least in my opinion) all the time.

I like to butter my biscuits twice. Once by melting a pat (small sliver) of butter on each biscuit. Second by cutting them in half right after they come out of the oven and adding another pat of butter.

This of course, is our opinion on this, but it helps to make the biscuits even more moist and adds that delicious butter taste.

If you’re interested in making your own butter at home, check out this article.

Low-Carb/Keto Biscuits

WHAT GOES GREAT WITH LOW-CARB/KETO BISCUITS

There are tons of ways to enjoy these delicious biscuits. You can eat them as a side dish, dessert, or use other recipes as a spread on them.

Here are a few of our favorite ideas for these biscuits.

For more ideas, you can check out our recipe index

TOOLS NEEDED TO MAKE LOW-CARB/KETO BISCUITS

  • Hand Mixer – A hand mixer is an invaluable addition to your kitchen arsenal. They are able to take out all of the hard work when mixing basically anything. They are especially handy when needing to mix something thicker (like this mixture) or something that requires mixing for a longer period of time like our Keto White Chocolate Mousse. Don’t have a hand mixer? You should get one ASAP!
Low-Carb/Keto Biscuits

Be sure to leave us a comment and a ★★★★★ review!
Low-Carb/Keto Biscuits

Low-Carb/Keto Biscuits

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

There is nothing more Southern than biscuits and gravy for breakfast. These fluffy low-carb/keto biscuits are low-carb and fill the high-carb biscuit void!

Ingredients

Instructions

  1. Preheat oven to 400˚F
  2. Grease muffin pan with coconut oil cooking spray or butter
  3. Combine all ingredients into a mixing bowl and mix well using a hand mixer
  4. Spoon or pour mixture into muffin tin, filling the cups around 2/3 of the way full
  5. Bake for 10 - 15 minutes or until the tops of the biscuits start to turn a light golden color
  6. Remove from oven and let cool for 3 minutes
  7. Run a knife around the edge of each biscuit to loosen
  8. Remove from muffin tin and devour!

Recommended Products

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, we earn from qualifying purchases.

Nutrition Information
Yield 8 Serving Size 1 biscuit
Amount Per ServingCalories 205 Total Fat 13g Carbohydrates 2g Protein 2g
Nutrition facts are provided as a courtesy, sourced from an online food databse. All carbohydrate counts are calculated as net carbs instead of total. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
MailerLite
Share a pic of this recipe on Instagram! Tag @betterthanbreadketo or #betterthanbreadketo!

19 Comments

  1. Judy Weddle

    These were the best biscuits I have ever tasted … anywhere and definitely better than any I have made. Today after church we had those and the sausage gravy. Scrumptious.
    For my next bible study I am putting the batter in the muffin tin, sprinkling with cinnamon/swerve and baking. Topping with the cream cheese frosting. Can’t wait. YUM!!!!!

  2. Thank you so much for all the fab ingredients for fab muffins!

  3. I see people butter biscuits totally wrong (at least in my opinion) all the time.

    Well in your opinion what is the best way ?

    • Logan Childress

      Jon,

      I personally like to butter biscuits by cutting into them and putting a pat of butter in the middle. I also like to melt butter on top. Is there a “right” way? Probably not, but those are my favorite two, at least.

  4. Very good only thing I wish I would have added some spice but these are moist! Can’t wait to make the strawberry jam. Live in Indiana and we have Beef House Rolls with Strawberry sauce.. yum!

  5. Do you think it is possible to use this recipe as a loaf of bread?

    • Logan Childress

      Joe,

      I am sure it would be definitely possible, though I haven’t experimented with it personally. If you do, let us know!

  6. Dorothy Tanaka

    Made this recipe last week. Making these again this week. They are excellent !
    Thank you for the recipe.

  7. I made these this morning.
    These are the BEST low-carb bread items I’ve tasted in three years of making all I could find. Thank you, thank you thank you. Cut one open, add butter and crispy bacon, pour yer gravy over yer eggs, and dig in. OMG.

  8. Mine came out really spongy, any idea what I might have done wrong. Only things I deviated on were I only had baking powder with aluminum and it used a mixer to mix the dough, so it may have been over mixed. Oh and I put the mix in paper baking cups.

    • Logan Childress

      Matt,

      Sorry to hear that. The baking powder definitely wasn’t the culprit. I recommend the one without aluminum because… Why should we be ingesting aluminum? As for mixing with a mixer, I do that too. It helps get everything nice and mixed. I think maybe one of two things. Either they weren’t quite done (different ovens can mess with the time) or maybe the batter wasn’t mixed enough and some parts stayed spongy when baked.

  9. Can these be frozen after they have baked?

  10. What can be substituted due to a severe almond allergy and still be keto

    • Logan Childress

      Pam,

      You can substitute coconut flour, but you’ll need to add more of the “wet” ingredients like another egg and more butter. I am not 100% sure of the exact exchanges, unfortunately. Let us know how this works out!

Leave a Comment

Your email address will not be published. Required fields are marked *

*