Are these keto biscuits gluten-free?

Yes, keto biscuits are typically gluten-free as they utilize alternative flours like almond flour, coconut flour, or a blend of both instead of wheat flour.

Can I make these keto biscuits ahead of time?

Yes, you can prepare keto biscuits in advance and store them in the refrigerator for up to 4 days or freeze them for up to six months.

Can I double the keto biscuit recipe?

Yes, doubling the recipe is generally fine if you need to make a larger batch of biscuits.

Can I use baking soda instead of baking powder in keto biscuits?

Yes, if the recipe includes acidic ingredients like sour cream, you can substitute baking soda for baking powder. A common substitution is to use ½ teaspoon of baking soda in place of 2 teaspoons of baking powder.

Can I add spices and other flavorings to keto biscuits?

Yes, you can customize your keto biscuits by adding spices and other flavorings like garlic powder, shredded cheddar cheese, or Everything Bagel seasoning to create variations such as cheddar bay biscuits.

Ingredients

Dry Ingredients

1
2 cups almond flour
2
1 tablespoon baking powder
3
0.5 teaspoon salt

Wet Ingredients

1
0.5 cup cold unsalted butter
2
1 large egg
3
0.5 cup heavy cream

Keto Biscuits

Name: Keto Biscuits
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups almond flour; 1 tablespoon baking powder; 0.5 teaspoon salt; 0.5 cup cold unsalted butter; 1 large egg; 0.5 cup heavy cream

Prep Time

15 minutes

Total Time

33 minutes

Difficulty

Easy

Servings

8 people

Health Score

85/100

Keto Biscuits

By recipes genie | Published on January 2, 2025

Tools & Equipment

Large Mixing Bowl

Whisk

Pastry Cutter or Fork

Small Mixing Bowl

Rubber Spatula or Spoon

Baking Sheet

Parchment Paper

Biscuit Cutter or Knife

Wire Rack

Ingredients

Dry Ingredients

1
2 cups almond flour
2
1 tablespoon baking powder
3
0.5 teaspoon salt

Wet Ingredients

1
0.5 cup cold unsalted butter
2
1 large egg
3
0.5 cup heavy cream

Directions

Preheat Oven and Prep Baking Sheet

Preheat your oven to 400°F (200°C). Place the oven rack in the center position. Prepare a baking sheet by lining it with parchment paper. This will prevent the biscuits from sticking and makes for easier cleanup.

Combine Dry Ingredients

In a large mixing bowl, whisk together the almond flour, baking powder, and salt. Ensure all ingredients are well combined and evenly distributed. This prevents any pockets of baking powder or salt, which can affect the texture of the biscuits.

Incorporate Butter

Cut the cold butter into small cubes. Add the cubed butter to the bowl with the dry ingredients. Using a pastry cutter or a fork, work the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be evenly distributed throughout the flour mixture and no large pieces should remain. This process is crucial for creating flaky layers in the biscuits.

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Combine Wet Ingredients

In a separate small bowl, lightly beat the egg with the heavy cream. Mix until the egg and heavy cream are well combined.

Combine Wet and Dry

Pour the wet ingredients into the bowl with the flour mixture. Use a rubber spatula or a spoon to gently combine the wet and dry ingredients. Mix until just combined. Avoid overmixing, as this can lead to tough biscuits. The dough will be sticky.

Shape Biscuits

Turn the dough out onto a lightly almond-floured surface. Gently pat the dough into a disk about 3/4 to 1 inch thick. Use a biscuit cutter (or a knife if you don't have a cutter) to cut out biscuits. You may need to lightly flour your cutter to prevent sticking. If using a knife, press straight down to cut the biscuits rather than twisting the knife which will seal the edges and prevent proper rising.

Bake Biscuits

Carefully transfer the cut biscuits to the prepared baking sheet, spacing them about 1 inch apart. Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the biscuits are golden brown on top. Keep an eye on them during the last few minutes to prevent burning. The internal temperature should be about 200-205°F (93-96°C).

Cool and Serve

Remove the biscuits from the oven. Use a spatula to transfer them to a wire rack to cool slightly. Serve warm with your favorite toppings. Be careful as the biscuits will be very hot from the oven.

Recipe Tips

For best results, use cold butter directly from the refrigerator. This helps create flaky layers in the biscuits.
Do not overmix the dough. Mix until just combined to avoid tough biscuits.
If you don’t have a biscuit cutter, you can use a knife or the rim of a glass to cut out the biscuits.
Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Nutrition Facts (per serving)

Calories

210 kcal

Carbs

Protein

Fat

18g

Fiber

Sugar

Sat. Fat

Sodium

200mg

Trans Fat

0.5g

Cholesterol

80mg

Potassium

100mg

Vitamin A

100%

Vitamin C

Calcium

50%

Iron

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Nutrition Facts (per serving)

Calories

210 kcal

Carbs

Protein

Fat

18g

Fiber

Sugar

Sat. Fat

Sodium

200mg

Trans Fat

0.5g

Cholesterol

80mg

Potassium

100mg

Vitamin A

100%

Vitamin C

Calcium

50%

Iron

Ingredients

Dry Ingredients

Wet Ingredients

Keto Biscuits

Keto Biscuits

Tools & Equipment

Ingredients

Dry Ingredients

Wet Ingredients

Directions

Preheat Oven and Prep Baking Sheet

Combine Dry Ingredients

Incorporate Butter

Transform Any Food Photo Into a Recipe!

Combine Wet Ingredients

Combine Wet and Dry

Shape Biscuits

Bake Biscuits

Cool and Serve

Recipe Tips

Nutrition Facts (per serving)

Experience The Future of Recipe Discovery

Nutrition Facts (per serving)

Frequently Asked Questions