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Low-Carb/Keto Biscuits

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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
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KETO BISCUIT INGREDIENTS

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

After you have them, you’re ready to create some deliciousness!

  • 1 1/4 cups almond flour
  • 1/3 cups mozzarella cheese, shredded
  • 1/3 cups sour cream
  • 2 large eggs
  • 5 tbsp butter, melted
  • 1/2 tsp baking powder
  • 1/2 tsp pink Himalayan salt

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!

DO THESE ACTUALLY TASTE GOOD?

WILL THEY COME OUT LIKE REAL FLOUR BISCUITS?

CAN I USE COCONUT FLOUR INSTEAD OF ALMOND FLOUR?

DO I HAVE TO USE A MUFFIN TIN TO MAKE THESE?

WHAT GOES GREAT WITH KETO BISCUITS?

WILL THESE BE DRY?

BUT WHAT IF THEY ARE DRY…

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.

The best way to

Low-Carb/Keto Biscuits

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!

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Nutrition Information
Yield 8 Serving Size 1 biscuit
Amount Per ServingCalories 205 Total Fat 13g Carbohydrates 2g Protein 2g
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If you make this recipe, snap a pic and hashtag it #betterthanbreadketo. We love to see your creations on Instagram, Facebook, and Twitter!

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16 Comments

  1. 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.

  2. 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!

  3. 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!

  4. Dorothy Tanaka

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

  5. 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.

  6. 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.

  7. Can these be frozen after they have baked?

  8. 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!

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