These Keto Drop Biscuits have a soft, buttery taste with a perfect texture that is light, soft, flaky, and tender. Plus, they are gluten-free and are super easy because there's no rolling required!
While I love my Paleo Biscuits, I'm excited to finally have a low-carb version to share with you!
Ready in under 30 minutes, they're going to be your new go-to bread recipe!
This keto biscuit recipe is perfect with butter and jam, sugar-free maple syrup, keto gravy, made into a breakfast biscuit with eggs and sausage, or even eaten with your favorite soup, such as this chicken pot pie soup!
They're buttery, soft, flakey, and just about the best thing ever!
Frequently asked questions
If you don't have a food processor, simply whisk the dry ingredients then cut in the butter with 2 forks until it is well incorporated and looks like sand. Then, stir in the remaining ingredients.
These can be stored loosely covered at room temperature for 1 to 2 days, in the fridge for 3 to 5 days, or frozen.
To freeze almond flour keto biscuits, wrap each biscuit in plastic wrap and place them in a freezer-safe baggie. To reheat, thaw and reheat in the microwave or in the oven. Be sure to add a little butter to the top before heating so they don't dry out!
Main ingredients
- Blanched Almond Flour - You need to use finely ground blanched almond flour. Almond meal will not yield good results.
- Coconut Flour - All coconut flour isn't the same! Some are much more absorbent than others. I recommend using either Bob's Red Mill, Besti, or Arrowhead Mills. These are the brands I know will work. If you need to use another brand, make sure it has a soft and fluffy texture, not gritty or grainy. However, if you use another brand I cannot guarantee the results.
- Sweetener - I always add sweetener, but this is totally optional! If you do choose to add sweetener, be sure it's erythritol-based, otherwise, the tops may not crip and the biscuits may turn out overly soft.
- Butter - I highly recommend real, grass-fed butter. Not only does it taste 1000 times better, but it packs a nutritional punch that regular butter just doesn’t have. However, ghee or dairy-free butter can be used. Also, be sure the butter is cold. Cold butter creates steam which makes the biscuits flakey!
- Xanthan Gum - This helps bind the biscuits and keeps them from being too soft and delicate.
- Eggs - These also bind the biscuits together and keep them from being dry.
- Egg Whites - The extra egg white helps hold the biscuits together and keeps them from being too crumbly.
Easy instructions
Step #1: In the bowl of a food processor, combine all of the dry ingredients and whirl to combine.
Step #2: Add cold butter and pulse until only small pieces remain and the mixture looks like sand.
Step #3: Add eggs, an egg white, and apple cider vinegar. Pulse until the batter is combined and comes together.
Step #4: Drop onto a baking sheet.
Use a large spoon to drop the batter onto a parchment-lined baking sheet. Then use wet hands to loosely roll them into balls and place them back on the baking sheet.
Slightly flatten with the palms of your hands.
*Note- For traditional drop biscuits, just leave them as-is without rolling, however, I prefer them rolled and slightly flattened.
Step #5: Bake at 400 degrees for 15-20 minutes, or until the tops are golden brown.
Serve hot and enjoy!
By the way, these go great with Chicken Fried Steak and Chicken Pot Pie Soup!!!
Looking for more low-carb breakfast recipes?
Or if you're not keto, these gluten-free baked oatmeal bars look amazing too!
Top tips
1. You need to use finely ground, blanched almond flour. Almond meal will not yield good results.
2. All coconut flour isn't the same! Some are much more absorbent than others. I recommend using either Bob's Red Mill, Besti, or Arrowhead Mills.
3. I highly recommend real, grass-fed butter. However, ghee or dairy-free butter can be used.
4. Be sure the butter is cold. Cold butter creates steam which makes the biscuits flakey!
If you've tried these Keto Drop Biscuits please let me know what you think in the comments below!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!
📖 Recipe
Low-Carb Keto Drop Biscuits With Almond Flour
Ingredients
- 2 cups Blanched Almond Flour - finely ground
- 2 tablespoon Besti Coconut Flour - Arrowhead Mills & Bob's Red Mill work too
- 2 tablespoon Erythritol-Based Keto Sweetener - optional but recommended
- ½ tsp. Sea Salt
- 2 tsp. Baking Powder*
- ½ tsp. Xanthan Gum
- 5 tablespoon Cold Butter - can use ghee or non-dairy
- 3 Large Eggs
- 1 Large Egg White
- ½ tsp. Apple Cider Vinegar
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
- Add the dry ingredients to the bowl of a food processor. This includes the blanched almond flour, coconut flour, keto sweetener, sea salt, baking powder, and xanthan gum. Whirl to combine.
- Add the butter and give it a few short pulses until only small pieces remain and the mixture looks like sand.
- Then, add the eggs, egg white, and vinegar. Pulse until combined.
- Use a large spoon to drop 9 rounds of dough on the parchment paper. Using wet hands, loosely roll into balls and place back onto the baking sheet. Slightly flatten with the palms of your hands. *Note- For traditional drop biscuits, just leave them as-is without rolling, however, I prefer them slightly rolled and flattened so they hold together a bit better.
- Bake 15 to 20 minutes, or until the tops are golden brown.
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: Biscuits YouTube Video!
- If you're a gravy lover, serve with this keto white gravy!
- If you don't have a food processor, simply whisk the dry ingredients then cut in the butter with 2 forks until it is well incorporated and looks like sand. Then, stir in the remaining ingredients.
- Leftovers: Leftovers can be stored loosely covered at room temperature for 1 to 2 days, in the fridge for 3 to 5 days, or frozen.
- To freeze biscuits: Wrap each biscuit in plastic wrap and place them in a freezer-safe baggie.
- To reheat, add a little butter to the top to keep them from drying out, then reheat in the oven or microwave. If frozen, thaw before reheating.
- You need to use finely ground, blanched almond flour. Almond meal will not yield good results.
- All coconut flour isn't the same! Some are much more absorbent than others. I recommend using either Bob's Red Mill, Besti, or Arrowhead Mills. These are the brands I know will work. If you need to use another brand, make sure it has a soft and fluffy texture, not gritty or grainy. However, if you use another brand I cannot guarantee the results.
- I always add sweetener, but this is totally optional! If you do choose to add sweetener, be sure it's erythritol-based, otherwise, the tops may not crip and the biscuits may turn out overly soft.
- I highly recommend real, grass-fed butter. Not only does it taste 1000 times better, but it packs a nutritional punch that regular butter just doesn’t have. However, ghee or dairy-free butter can be used.
- Be sure the butter is cold. Cold butter creates steam which makes the biscuits flakey!
- For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch (such as potato, tapioca, or arrowroot).
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Amanda M says
Love these biscuits! Made them with your Keto Chicken Pot Pie Soup... they were WONDERFUL!
Cassidy Stauffer says
YAAYYY, thank you so much!!!! ...and yes, they go perfect with chicken pot pie soup!
XO,
Cassidy