Nutrition: 178 Calories
Tangy, moist, and satisfying, these Keto Biscuits are a tasty, low carb option when you need some biscuits to complement your meal.
Warm and hearty beef and vegetable soup is a great meal on its own, but sometimes you just want something to dip in your soup to soak up that broth. That’s how I felt when I came up with this recipe. Since then, my family has enjoyed these delicious biscuits with lots of other soups as well. Keto biscuits are also great for making low carb breakfast sandwiches.
These Keto biscuits were not part of my original meal plan, but I wanted to make something with the ingredients I had on hand. Using only almond flour, sour cream, butter, baking powder, and a pinch of salt, this recipe is both simple and delicious. I’ve made them many times since, at the request of the whole family. You can swap the sour cream for Greek yogurt or add cheese for cheddar biscuits.
Divide the biscuit batter evenly between 6 cupcake wells and bake until they are golden. The silicone pan makes it easy to pop the biscuits out and serve them while they’re still warm. If you’re not using a silicone pan, I recommend using non-stick spray or liners.
Ready in only 20 minutes, these Keto biscuits will be a hit with your whole family. You can enjoy them with a variety of meals, regardless of whether or not you’re watching your carbs.
Easy Keto Biscuits – Almond Flour and Sour Cream
Tangy, moist, and satisfying, these Keto Biscuits are a tasty, low carb option when you need some biscuits to complement your meal.
Total Time: 25 min
Prep Time: 5 min
Cook Time: 20 min
Ingredients
- 1 Cup Almond Flour
- 1/2 Cup Sour Cream (or Plain Greek Yogurt)
- 1/4 tsp Salt
- 1 Tbsp Butter, Melted
- 1 tsp Baking Powder
Directions
- Preheat the oven to 350 degrees Fahrenheit. Mix all the ingredients together.
- Divide the batter evenly between 6 cupcake wells, coated with non-stick spray if necessary (I used a silicone cupcake pan, so I didn’t need to use any spray).
- Bake for 20 min, until golden.
Nutrition:
Yield: 6 servings, Serving Size: 1 biscuit
Amount Per Serving: Calories: 178, Total Fat: 15.2g, Saturated Fat: 4.3g, Cholesterol: 18.3mg, Sodium: 109.1mg, Carbohydrates: 5.1g, Fiber: 2g, Sugars: 1.3g, Protein: 4.7g
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Can you use coconut flour instead?
Hi Jackelene, Great question. Unfortunately, substituting coconut flour for the almond flour doesn’t work very well. The coconut flour requires a lot more moisture. I’ve tried it out, and even when I double the amount of sour cream, the biscuits crumble. I’ll update you if I come up with a coconut four recipe.
What type of almond flour is needed. I used whole almond flour and they look nothing like your pictures when done 🙂
Hi Alan, I use superfine blanched almond flour. I’ve tried a few different brands, but the Kirkland almond flour is my favorite. I think it has the best texture. Hope this helps.
Kirkland brand? Is that a store brand I’ve never seen it?
Hi Jean, Kirkland (Kirkland Signature) is the Costco brand. Although, I’ve seen it on Amazon too. Hope the helps.
Thanks for the recipe! I’m new at this, and I never thought it would be that hard to find a recipe! Thanks again!
You’re Welcome Judy!!