Keto Diet: Baking Low-Carb Biscuits The Right Way

Biscuits are a staple comfort food, but they're usually off the menu for people on a keto diet. Luckily, there are some great low-carb alternatives that you can make at home. These recipes tend to use almond or coconut flour instead of traditional wheat flour, and they're packed with cheese, butter, and eggs for extra flavor. The result is a tender, fluffy, and delicious biscuit that's perfect for breakfast or as a side.

How to make low-carb biscuits with coconut flour

Ingredients:

• Coconut flour
• Baking powder/baking soda
• Eggs
• Butter/ghee/coconut oil
• Salt
• Sour cream (optional)
• Cheese (optional)

Method:

Preheat your oven to between 350°F and 400°F.

Sift your coconut flour to ensure there are no clumps. Add your baking powder/baking soda and mix well.

Add your wet ingredients—melted butter/ghee/coconut oil, eggs, and sour cream (if using)—and whisk together.

Gently fold in the dry ingredients and mix until a thick dough forms. If you're using cheese, you can add it now. Cover the bowl and let the dough sit for 10 minutes to thicken.

Scoop out portions of the dough and place them onto a lined baking sheet. Press down on each one to form a disk shape.

Bake for 20-30 minutes, or until golden on top.

Tips:

• Don't overbake the biscuits, as they can go from fluffy to dense very quickly.
• Let the dough sit for 10 minutes at room temperature to allow the coconut flour to absorb the liquid.
• You can add shredded cheese or spices to the dough for extra flavor.
• These biscuits can be stored in the refrigerator for up to a week or frozen for up to 6 months.

How to make keto biscuits with almond flour

Ingredients

• 2 cups almond flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1/3 cup unsalted butter, melted
• 1/4 cup sour cream
• 1/4 cup shredded cheese (optional)

Method

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• In a large bowl, whisk together the almond flour, baking powder, and salt.
• In a separate bowl, whisk together the eggs, melted butter, and sour cream.
• Pour the wet ingredients into the dry ingredients and stir until combined.
• Use a large cookie scoop to portion the dough onto the prepared baking sheet. Gently flatten each scoop with your hands.
• Bake for 12-15 minutes, or until the biscuits are golden brown.
• Allow to cool for a few minutes before serving.

Tips

• For the best texture, use super-fine blanched almond flour.
• You can substitute Greek yogurt for the sour cream, or coconut cream for a paleo or dairy-free option.
• These biscuits are best served warm. If you have leftovers, store them in an airtight container in the fridge for up to a week.

How to make keto biscuits with butter

Ingredients:

• Almond flour
• Butter (salted or unsalted)
• Baking powder
• Salt
• Eggs
• Milk (any type)
• Shredded cheese (optional)

Method:

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
• In a large mixing bowl, combine the dry ingredients: almond flour, baking powder, and salt.
• Add the butter. Using a fork, blend it into the flour mixture until a crumbly texture remains.
• Add the milk, eggs, and shredded cheese (if using). Stir to combine.
• Drop 1/4 cup portions of the dough onto the lined pan, leaving about 2-3 inches between each biscuit. Use a spoon to press the sides and form a circular shape.
• Bake for 12 minutes, or until the tops are golden brown.
• Remove from the oven and let the biscuits cool for 10 minutes. If desired, brush with extra melted butter.

Tips:

• For the best texture, use blanched almond flour, not almond meal.
• Avoid overmixing the dough, as this can cause the biscuits to become flat.
• Don't overbake the biscuits—they will continue to cook as they cool.
• These biscuits can be stored in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.

How to make keto biscuits with cheese

Ingredients:

• 4 1/2 tablespoons of butter melted and cooled
• 1/3 cup coconut flour (or 1 1/2 cups almond flour)
• 2 tablespoons full-fat sour cream
• 1/4 teaspoon baking powder
• 2 garlic cloves minced
• 1/2 teaspoon Italian seasoning
• 1 1/2 cup sharp shredded cheddar cheese
• Salt to taste

Method:

Preheat the oven to 400 degrees F and grease a muffin pan.

Combine melted butter, eggs, salt, and sour cream, then whisk together.

Add coconut flour, baking powder, garlic cloves, and Italian seasoning to the mixture and stir until combined.

Stir in your shredded cheddar cheese.

Drop batter by the spoonful into your muffin tin, divided evenly among 12 tins.

Bake your biscuits for 15 minutes or until the tops are slightly brown.

Top with fresh parsley and a little melted butter if desired.

How to make keto biscuits with garlic

Ingredients:

• 1 1/2 cups Blanched Fine Almond Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Xanthan Gum (optional)
• 1/4 teaspoon Sea Salt
• 1/3 cup Sour Cream (Full Fat)
• 5 tablespoons Butter (melted)
• 3/4 cup Shredded Cheddar Cheese

Optional Garlic Butter Topping:

• 2 tablespoons Butter (melted)
• 1/2 teaspoon Garlic Powder
• 1/2 tablespoon Parsley (finely chopped)

Method:

Preheat the oven to 350°F (177°C) and grease the muffin pan cavities of a 12-cup muffin pan.

In a large mixing bowl, whisk together the almond flour, salt, baking powder, garlic powder, and xanthan gum (if using).

In a medium-sized bowl, combine the eggs, sour cream, and melted butter. Mix until smooth.

Add the wet ingredients to the dry ingredients and mix with a spoon until thoroughly combined. It should form a thick, sticky batter.

Add the shredded cheddar cheese and stir into the batter.

Using a large cookie scoop or ice cream scoop, add about 3 tablespoons of batter to each of the 9 muffin cups (some of the 12 cups will be empty). Use a spoon to spread and fill the muffin cups.

Bake for about 18-22 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

In a small bowl, dissolve and stir 1/2 teaspoon garlic powder into 2 tablespoons of melted butter. Stir in the chopped parsley.

Brush the tops of the biscuits with garlic butter while they are still warm.

Loosen the sides of the biscuits from the muffin pan with a butter knife and gently remove the biscuits from the pan. Serve warm. Store any leftover biscuits in a sealed container in the fridge.

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