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! They're buttery, soft, flakey, and just about the best thing ever!
❤️ Why You'll Love These Low-Carb Biscuits: They have a classic buttery flavor, are easy to make, have a soft & delicate texture, and are healthy, gluten-free, low-carb, and keto!
And if you're looking for more breakfast recipes, I think you'll love these keto cinnamon rolls, low-carb coconut flour pancakes, no-oats oatmeal, and breakfast egg muffin cups recipes!
Or if you're not keto, these gluten-free baked oatmeal bars look amazing too!
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.
One biscuit typically has anywhere from 15 to 30 carbs, making them not keto-friendly. However, this recipe is made with almond and coconut flour instead of wheat flour and comes in at only 2 net carbs per biscuit!
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!
Serving suggestions
This keto biscuit recipe is perfect for breakfast with butter and jam, sugar-free maple syrup, keto gravy, or made into a breakfast biscuit with keto scrambled eggs with cheese, oven-baked bacon, and sausage.
It's also great as a side dish with dinner, like with this keto chicken fried steak recipe, or served with your favorite soup, such as this chicken pot pie soup!
Storage
- Leftovers: Leftover keto biscuits 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.
Variations
- Add some rosemary and garlic for a more savory roll.
- Sprinkle in some shredded cheddar cheese and garlic for keto cheddar biscuits.
Substitutions
- I highly recommend real, grass-fed butter. However, ghee or dairy-free butter can be substituted.
- Almond flour and coconut flour are both very unique flours and cannot be substituted.
Top tips
- 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.
- Be sure the butter is cold. Cold butter creates steam which makes the biscuits flakey!
If you've tried these Keto Biscuits please let me know what you think in the comments below!
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📖 Recipe
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 - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Kelsey says
These were soooo good! I rarely have luck with keto baking (everything falls apart!) but these stayed together perfectly and were so soft and balanced. Even my non-keto family members thought they were better than "regular" biscuits. New favorite to go with soups and stews!
Cassidy says
Oh YAAAYYY, thank you!!! I'm so happy you liked them 😀
XO,
Cassidy
Amy says
Hi Cassidy! I'm dying to try this recipe out! I plan to make these for a big dinner party next week. Sorry to post a question in your comments, but I'm wondering if this recipe can be made ahead, and if so, what that might look like? Thanks so much for sharing the fruits of your explorations!
Cassidy says
Hi Amy!
These are best eaten on the same day, but if you want to make them ahead of time, I think the best option would be to freeze them. Simply wrap each biscuit in plastic wrap and place them in a freezer-safe baggie. Then, on the day of the party, set them out to thaw. After they thaw, add a little butter to the top to keep them from drying out, then reheat in the oven or microwave.
You can also store them loosely covered at room temperature for 1 to 2 days or in the fridge for 3 to 5 days, but honestly, they are better fresh or if you store them frozen, otherwise they may get just a tiny bit soft and lose some texture.
I hope this helps and that you enjoy the biscuits!!!
XO,
Cassidy
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