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Keto biscuits


Let’s talk breakfast. If you’ve read my Sausage Gravy post, I’m sure you’ve already realized that I love me some breakfast. In fact, I love breakfast food so much that we often have it for lunch and dinner as well. My favorite breakfast meal is biscuits and gravy. You cannot beat that warm and delicious meal, loaded with melty butter. My mouth is watering just thinking about it! Of course, when I revamped my gravy to follow the keto way of life, I had to make a good biscuit to go with it.

I love love love these biscuits. They’re almost a cross between a biscuit and cornbread. Both are southern staples I’m perfectly ok with! Fortunately, they’re not super savory so I find that they provide the perfect flexibility that I’m looking for in my food. I can use these babies with my gravy, with some homemade jelly or as the “shortbread” in a parfait. You can’t beat that! So make some extras, store them in a container in your fridge, and then just heat them up when you want to little addition to your already fantastic keto meal.


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Print Recipe
Keto biscuits
These biscuits are the perfect lovechild of the cornbread and biscuit and offer so much flexibility. Use them with jelly, gravy, or in a parfait. Delicious, all around!
Prep Time 7 minutes
Cook Time 12 minutes
Prep Time 7 minutes
Cook Time 12 minutes
  1. Preheat your oven to 400 degrees.
  2. Prepare a muffin tin by spraying with your favorite cooking spray
  3. With a mixer, blender or whisk, combine eggs, sour cream and butter. Mix until creamy.
  4. In a separate bowl, combine almond flour, salt and baking powder. Mix until fully combined.
  5. Add wet ingredients to dry and mix with a spatula until moistened.
  6. Using a large spoon, add batter into your prepared muffin tin. Batter will rise slightly so do not overfill your pan.
  7. Bake at 400 for about 12 minutes, or until the biscuits just start to brown on top.
  8. Remove and serve! Enjoy.
Recipe Notes

16 thoughts on “Keto biscuits”

  • This just didn’t work… There is a mistake somewhere as I followed the recipe exactly and the barter did not moisten at all…I think there is to much almond flour.

    • Hey Dana! Thanks for your comment. That’s so weird that your batter didn’t moisten! Did you happen to melt the butter completely? When you mixed the wet ingredients together, did it come out smooth like heavy cream? – Stephanie

  • I stumbled acrosdcthis recipe and so far my best experiance using almond flour. I added a tbsp of garlic powder and about a cup of freshly grated Irish cheddar cheese. Well be using your recipe again. Thanks for sharing. 😁

    • You could! Just reduce the quantity of coconut flour. 1/3 cup would possibly be sufficient with the way the recipe stands. (I’m only guessing, as I have not tried it. But I will soon!)

  • I just made these and I’m in heaven!! I did sub Greek yogurt for the sour cream because I didn’t have any and I added garlic powder and some finely shredded cheddar cheese. OMG, I love them and so easy to make! Thank you for sharing this recipe!

    • Yay, that’s excellent! I’ve subbed the sour cream for greek yogurt before and loved them just the same. I’m so glad you like the recipe. It’s definitely one my family makes often.

  • These are great! Made as directed and made another batch with dill. So good! Could you make these into a loaf? I think it would be a great bread for sandwiches etc. Can’t wait to make strawberry shortcake with these, yum. Thank you so much for the great recipe. Can’t wait to try the sausage gravy, my family will love!

    • Yay, glad you liked them! I’ve made them into a loaf in hopes that they would make a fantastic bread. Sadly, the loaf crumbled when I cut it. I’m guessing they work well as little muffins because their size keeps the ingredients all smushed together. I wish I could master the loaf of bread. I’m just not that great in the kitchen. Ha ha ha. One day!

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