Fluffy Keto Biscuit Recipe – So Easy and Delicious!
keto biscuit recipe cravings hit hard when the weather turns cool and you want something warm, buttery, and comforting without kicking you out of ketosis. I have been there, standing in the kitchen wondering if a low carb biscuit could ever be fluffy and satisfying. Good news, it absolutely can. My family loves these, and honestly, I get a tiny rush every time I pull a tray of golden, puffy biscuits from the oven. If you have a busy schedule and a hungry crew, this will be your new go to. 
Keto Biscuits Ingredients
What you will need
Let’s get straight to the good stuff. These biscuits use simple, low carb basics that you can find in almost any grocery store. You will be mixing dry ingredients, cutting in cold butter, then folding in the wet. Nothing fancy, just everyday kitchen steps that work. Here is what I use for a batch that makes 10 to 12 tender biscuits:
- 1 and 3/4 cups fine blanched almond flour
- 2 tablespoons coconut flour for extra structure
- 1 tablespoon baking powder, aluminum free
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon xanthan gum, optional but helpful
- 4 tablespoons cold unsalted butter, diced
- 2 large eggs, room temperature
- 1/3 cup sour cream
- 1 teaspoon apple cider vinegar
- 2 to 4 tablespoons unsweetened almond milk, as needed
- Optional add ins: 1/3 cup shredded cheddar, 1 tablespoon chopped chives, 1/2 teaspoon garlic powder
Why these ingredients work
Almond flour gives body, while a small amount of coconut flour soaks up extra moisture and helps the biscuits hold their shape. A generous hit of fresh baking powder guarantees lift. Cold butter is the hero that creates tiny steam pockets for that biscuit style flake. Sour cream adds richness and an ultra tender crumb without extra carbs. The splash of vinegar activates the baking powder and gives more rise. Xanthan gum is optional, but it adds a touch of chew that many people miss in low carb baking.
Pro tip from countless test runs in my kitchen: measure almond and coconut flour with a light hand. Scoop, then level. If you pack it tightly, the dough can get dense and the biscuits will not puff as much. Also, keep your butter cold until the moment you rub it into the flour. That little detail adds big height in the oven.
For flavor, I rotate the optional add ins depending on the meal. Cheese and chives for breakfast sandwiches, garlic and cheddar for a side with steak, or plain for a shortcake style treat with fresh berries and a dab of sugar free whipped cream. Each version still fits the spirit of a Fluffy Keto Biscuit Recipe – So Easy and Delicious! that does not slow you down on a busy weeknight.
Flavor Variations
Savory or sweet-ish
I love how flexible this base dough is. If I am making soup, I go savory with garlic powder and sharp cheddar. If I am planning breakfast, I skip the garlic and fold in a handful of chopped chives. For a sweet-ish version, I keep it simple with a pinch of cinnamon and a few drops of vanilla. The sweetness comes from the natural flavors of the dairy and almond flour, plus a little spread of sugar free jam when serving.
More fun twists that still keep carbs low: rosemary and cracked pepper with a sprinkle of flaky salt on top, cheddar and jalapeño for a gentle kick, or everything bagel seasoning sprinkled over a butter wash. If you want a touch of nutty flavor, add a teaspoon of toasted sesame seeds.
In case you are curious about texture, you can lean lighter or richer. Use 3 tablespoons of butter instead of 4 for a lighter bite, or brush the warm biscuits with extra melted butter for a richer finish. Both are delicious. I keep coming back to the classic version because it really nails that homey comfort I want from a biscuit. Every batch reminds me why I call it my Fluffy Keto Biscuit Recipe – So Easy and Delicious!
Preventing Flat Biscuits
Step by step, the easy way
First, preheat your oven to 400 degrees F and line a baking sheet with parchment. You want the oven hot and ready before the dough is mixed. Cold fat meets a hot oven and the biscuits pop up nicely.
Whisk your dry ingredients together. Add the cold diced butter and work it in with your fingertips until you have a coarse, pebbly texture. Some pea sized bits are perfect. In a separate bowl, whisk eggs, sour cream, and vinegar until smooth. Pour the wet into the dry and fold gently. Add almond milk a tablespoon at a time just until the dough clings together. It should be soft and scoopable, not sticky and wet.
Scoop mounds of dough onto the sheet with a large spoon or cookie scoop. The drop biscuit method is fuss free and keeps more air in the dough. If you prefer a neater look, lightly wet your fingers and pat the tops into rounded domes. Do not flatten too much. A tall mound bakes into a taller biscuit.
Pop the tray in the oven and bake 13 to 16 minutes, until the tops are set and lightly golden. Rotate the tray once if your oven has hot spots. Let the biscuits rest for 5 minutes on the pan so the steam settles and the crumb sets. Brush the tops with melted butter and a pinch of salt if you like. The smell alone might make you do a happy dance.
Now the big tips that keep them from going flat:
Keep the butter cold until it meets the flour. Use room temperature eggs so the dough mixes smoothly without overworking. Check that your baking powder is fresh. Do not overmix once the wet hits the dry. If the dough looks too loose, add a teaspoon of almond flour and wait one minute. Almond flour hydrates slowly, so a short rest helps. These small habits make your Fluffy Keto Biscuit Recipe – So Easy and Delicious! live up to its name.
“I tested this for Sunday brunch and my husband reached for a third biscuit. He could not believe they were low carb. They rose beautifully and tasted like the real thing.”
Serving Suggestions
There are so many ways to put these biscuits to work in your week. Here are my favorite pairings for busy days and cozy nights.
- Breakfast sandwich: split a warm biscuit and add a fried egg, bacon, and cheddar.
- Soup side: dunk into tomato basil or chicken zucchini soup.
- Shortcake style: top with whipped cream and fresh berries, no sugar added.
- Gravy moment: try with a creamy sausage gravy made with almond milk.
- Slider night: fill with pulled chicken or tuna salad for a quick lunch.
- Simple snack: warm biscuit, butter, and a sprinkle of everything bagel seasoning.
If you are hosting, put these on a platter and watch them vanish. I like to set out small bowls of butter, sugar free jam, and a little dish of flaky salt. People love building their own bites. It is one more reason this recipe earns the title of Fluffy Keto Biscuit Recipe – So Easy and Delicious!
Related Posts:
If you are into low carb comfort food, you might also enjoy my easy cloud bread for sandwich cravings, a cheesy cauliflower bake that doubles as a main dish, almond flour pancakes for lazy Sunday mornings, and crispy chaffles for quick breakfast sandwiches. They all keep things simple and satisfying, just like this biscuit favorite.
Common Questions
Q: Can I make these dairy free?
A: Yes. Use coconut oil instead of butter, and a thick dairy free yogurt in place of sour cream. The texture shifts slightly but still works.
Q: How do I store leftovers?
A: Keep in an airtight container in the fridge up to 4 days. Warm in a low oven for the best texture, or toast gently.
Q: Can I freeze the biscuits?
A: Absolutely. Freeze baked biscuits on a tray, then bag for up to 2 months. Reheat from frozen at 325 degrees F until warm.
Q: What if I do not have coconut flour?
A: Replace the 2 tablespoons coconut flour with 1/4 cup almond flour and reduce the almond milk a bit. The biscuits will be slightly softer.
Q: Can I use sunflower seed flour?
A: Yes, it swaps well with almond flour by weight. Be aware it can turn green with baking powder, which is harmless. Add a splash of lemon juice to help.
A warm plate and a happy table
When you want something cozy, fast, and reliable, these biscuits deliver. The method is easy, the ingredients are simple, and the results feel special on any day of the week. Keep the tips in mind and your Fluffy Keto Biscuit Recipe – So Easy and Delicious! will rise and shine every time. I would love to see your batch, so tag me if you bake them. Now grab a bowl and let the oven do the rest with this Fluffy Keto Biscuit Recipe – So Easy and Delicious! 
Fluffy Keto Biscuits
Ingredients
Method
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the dry ingredients: almond flour, coconut flour, baking powder, salt, and xanthan gum.
- Add the cold diced butter and work it in with your fingertips until you achieve a coarse, pebbly texture.
- In another bowl, whisk the eggs, sour cream, and vinegar until smooth.
- Pour the wet mixture into the dry ingredients and fold gently to combine.
- Add almond milk a tablespoon at a time until the dough clings together but is not too sticky.
- Scoop mounds of dough onto the prepared baking sheet using a large spoon or cookie scoop.
- For taller biscuits, do not flatten the mounds too much.
- Bake in the preheated oven for 13-16 minutes, until the tops are set and lightly golden.
- Let the biscuits rest on the pan for 5 minutes before serving.
- Brush with melted butter and sprinkle with salt if desired.