Fluffy Buttery Keto Biscuits: 15-Minute Low-Carb Comfort Food

Fluffy Buttery Keto Biscuits: 15-Minute Low-Carb Comfort Food

Perfect keto biscuits that actually taste like the real thing – no cardboard texture in sight

Are you tired of keto bread recipes that taste like sawdust?
I’ve been there, friend.
After countless kitchen disasters and rock-hard “biscuits” that could double as doorstops, I finally cracked the code.

These keto biscuits will make you forget you’re eating low-carb.
They’re buttery, flaky, and tender – everything a proper biscuit should be.

KEY INFO

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 8 biscuits
Difficulty level: Easy
Dietary tags: Keto, Low-carb, Gluten-free, Grain-free

EQUIPMENT NEEDED

• Large mixing bowl
• Whisk
• Fork or pastry cutter
• Baking sheet
• Parchment paper
• Ice cream scoop (or large spoon)

Simple alternatives:
• Use a spoon instead of ice cream scoop
• Silicone mat works instead of parchment paper

INGREDIENTS

2 ½ cups (240g) blanched almond flour (not almond meal – trust me on this)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons cold butter, chopped (coconut oil works too)
2 large eggs, room temperature
⅓ cup (80ml) unsweetened almond milk (heavy cream or coconut milk work)
1 cup (100g) shredded sharp cheddar cheese (optional for classic style)

METHOD

1. Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper.

2. Whisk together almond flour, baking powder, baking soda, and salt

in your large bowl.

3. Add the cold chopped butter to the flour mixture.

Use a fork to cut it in until the mixture looks like coarse crumbs.
This creates those beautiful flaky layers.

4. In a separate bowl, whisk the eggs and almond milk together

until well combined.

5. Pour the wet ingredients into the dry mixture.

Stir gently until a thick dough forms.
Don’t overmix – lumps are your friend here.

6. Fold in the cheese

if you’re using it. Just a few gentle turns.

7. Scoop the dough onto your prepared baking sheet.

Use an ice cream scoop for perfect portions, leaving 2 inches between each biscuit.

8. Bake for 12-15 minutes

until the tops are golden brown and feel firm when lightly touched.

9. Cool for 5 minutes before serving.

They’ll be screaming hot inside!

CRUCIAL TIPS

• Use blanched almond flour, never almond meal – almond meal creates gritty, dense biscuits
• Keep that butter cold – room temperature butter won’t create flaky layers
• Don’t overmix the dough – stir just until combined or you’ll get tough biscuits
• Check at 12 minutes – these go from perfect to burnt quickly

STORAGE & VARIATIONS

Storage:
Keep in an airtight container in the fridge for up to 4 days.
Freeze for up to 2 months.
Reheat in a 300°F oven for 5 minutes.

Scaling:
Double the recipe easily – just use two baking sheets.

Common mistakes:
• Using melted butter (kills the flakiness)
• Overbaking (hello, hockey pucks)
• Skipping the resting time (they need those 5 minutes to set)

Variations I love:
• Garlic herb: Add 1 tsp garlic powder and 1 tbsp dried parsley
• Sweet version: Skip the cheese, add 2 tbsp keto sweetener
• Red Lobster style: Brush tops with garlic butter after baking
• Dairy-free: Use coconut oil and coconut milk

The first time I nailed these biscuits, my non-keto husband ate four in one sitting.
He had no clue they were low-carb until I told him.
That’s when I knew I’d created something special.

These beauties have only 3g net carbs per biscuit and pack 8g of healthy fats.
They’re perfect for breakfast with sugar-free jam, as a side for soup, or split and topped with keto gravy.

The secret is in the cold butter and gentle mixing.
Treat the dough like you’re handling a sleeping baby, and you’ll get tender, fluffy results every time.

Want them extra indulgent?
Brush the warm tops with melted butter mixed with garlic powder and fresh parsley.
Pure heaven.