6-Ingredient Keto Biscuits {Buttery & Flaky} - The Big Man's World ® (2024)

These keto biscuits are so buttery, tender, and fluffy, you’d never guess they’re low-carb. Freshly baked in 12 minutes, each biscuit has 2 grams of net carbs.

Looking for more keto bread recipes? Try my keto bread, keto garlic bread, and keto cheese bread next.

Biscuits have always been comfort food for me, and when I’m cutting carbs, I need a suitable replacement. My keto biscuit recipe is such a winner- tender and buttery and flakes beautifully.

Why I love this recipe

• Diet-friendly. In addition to being low in carbs, these biscuits are also naturally gluten-free.
• Easy to customize. This base recipe is for cheese biscuits, which are my personal favorite, but I included a variety of flavor swaps so you can enjoy them however you want.
• Baked in 12 minutes. The beauty of making rustic drop biscuits is they don’t take long at all, yet they taste incredible.
• Made in one bowl. So there’s no mess to clean up after baking the biscuits.

Ingredients needed

• Almond flour. Blanched almond flour, not almond meal. This ensures a light and fluffy texture, similar to traditional white flour.
• Baking powder and baking soda. Leavening agents that give some rise and fluffiness to the biscuits.
• Salt. Just a pinch to bring out the flavor.
• Butter. You want the butter to be chilled but also soft.
• Eggs. Room temperature.
• Milk. I used unsweetened almond milk, but any milk can be used.
• Shredded cheese. Optional, but highly recommended for a savory biscuit. You can omit this completely.

How to make keto biscuits

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Preheat the oven to 180C/350F and line a large baking sheet with parchment paper.

Step 2- Mix dry ingredients. In a large mixing bowl, combine the dry ingredients.

Step 3- Add the wet ingredients. Add the chopped butter and, using a fork, blend into the flour mixture until a crumbly texture remains. Add milk, eggs, and shredded cheese and stir to combine.

Step 4- Bake. Drop 1/4 cup portions of the dough onto the lined pan, about 2-3 inches apart. Using a spoon, press the sides to form a circular shape. Bake for 12 minutes until the tops turn golden brown.

Step 5- Rest. Remove from the oven and let cool for 10 minutes. If desired, brush with extra melted butter.

Arman’s recipe tips

• Avoid overmixing. Since there’s no gluten, the biscuits won’t get tough if you overmix the dough. That said, you don’t want to lose air in the batter, so only mix until the batter is fully combined.
• Don’t overbake them. The biscuits will continue to cook as they cool, so pull them once the outsides are lightly golden and the edges begin to lift from the parchment.
• Don’t fret if they’re misshapen. These are drop biscuits so that they won’t look perfect– they’re rustic!
• Make heartier biscuits. Swap the milk for sour cream.
• Add spices, like garlic powder, paprika, onion powder, or dried basil.

Storage instructions

To store: Leftover biscuits should be stored in an airtight container at room temperature for 5 days or in the refrigerator for up to 2 weeks. Cover them with a kitchen towel to keep them fluffy.

To freeze: Place cooled biscuits in a ziplock bag and store in the freezer for up to 6 months.

Reheating: Biscuits are best enjoyed warm, so zap them in the microwave for 30 seconds or in a preheated oven for 5 minutes.

Frequently Asked Questions

More biscuit recipes to try

• Coconut flour biscuits
• Vegan biscuits
• Air fryer biscuits
• 3 ingredient biscuits

Originally published October 2021, updated and republished April 2024