Amazingly Fluffy Keto Biscuits
We have an amazing new recipe for fluffy keto biscuits that I know you are going to love from one of our amazing community members of the Low Carb Inspirations Facebook Community.
If you aren’t a member of our Facebook community, we would love to have you join us. Join today!
Back to this fluffy keto biscuits recipe though! Facebook community group member, Linda Barker has been doing some experimenting on getting the perfect fluffy biscuits and she has finally achieved success and shared her delicious recipe with us. I’m so excited to try these myself, but they look absolutely delicious and they are keto friendly too!
Get free meal plans, recipes, and more straight to your inbox!
Let’s dig into this recipe right now!
Fluffy Keto Biscuits Recipe
These keto biscuits are so fluffy and delicious to enjoy with some low carb gravy for breakfast over the top!
Fluffy Keto Biscuits Recipe Ingredients
- 1 1/2 cups almond flour
- 1 tablespoon baking powder
- 2 tablespoon protein isolate powder (no flavor)
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- dash of salt
- 2 eggs
- 1/2 cup sour cream
- 4 tablespoon soft butter
New to Keto? Check out the Keto Starter Guide!
The Keto Starter Guide is an amazing resource as you get started on your keto/low carb journey. This guide has everything you need to get started in 9 simple video lessons and also includes workbooks with step by step instructions for beginners.
- What’s a macro and why do I count them?
- How do I find the best recipes?
- What is ketosis and how do I get my body there?
- What fruits are allowed on a ketogenic diet?
- Will I get “Keto Flu” and what do I do about it?
Get the Keto Starter Guide today!
Fluffy Keto Biscuits Recipe Instructions
- Mix all dry ingredients in a bowl.
- Add butter and cut into dry ingredients with a fork.
- Make a well in the center of the mixture and add flour.
- Mix in eggs and sour cream.
- Bake at 350˚ for 10-12 minutes.
Fluffy Keto Biscuits Recipe Nutrition
Serves 10
Calories 105, Total C 3.7g, Fiber 0.1g, Net C 3.5g, Sugar 0.2g, Fat 7.4g, Protein 5.7g
Don’t forget to pin this recipe for later!
Fluffy Keto Biscuits Recipe
Ingredients
- 1 1/2 cups almond flour
- 1 tablespoon baking powder
- 2 tablespoon protein isolate powder no flavor
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- dash of salt
- 2 eggs
- 1/2 cup sour cream
- 4 tablespoon soft butter
Instructions
- Mix all dry ingredients in a bowl.
- Add butter and cut into dry ingredients with a fork.
- Make a well in the center of the mixture and add flour.
- Mix in eggs and sour cream.
- Bake at 350˚ for 10-12 minutes.
I made these tonight with some modifications. I was wanting something a bit sweet so I left off the garlic & onion powder and instead added 1 tsp cinnamon and 3 tsp powdered home made gentle sweet blend. They were great!
When I want a savory biscuit I’ll definitly make these.
I subbed coconut flour for the protein powder, didn’t use onion powder and used 1/4 tsp garlic. Reeeeally tasty! Thank you
Ok so I messed with this just a bit more, they are fantastic. My non-keto husband says they are the best yet. I ate a couple with just butter and no gravy they were that good. I mixed all the dry ingredients except for the spices (I just didnt think I needed them). I used heaping tablespoons of whey isolate, and I think maybe it could use even more, but thats what I did. So whisk together all dry, cut in cold butter, just like you would a regular biscuit. Then I beat the eggs and sour cream together and stirred into the dry. I let that sit a minute while I prepared a muffin tin with olive oil spray. The batter was then nice and thick and shaggy. scooped into 8 muffin tins and baked. They rose nicely. As soon as they were done I popped them out of the muffin tin. They held together well, came out easily. Very fluffy and tasty. I wish I could attach a pic! they were very nice.
Very tasty. Quick question tho. Do I add the eggs and sour cream separately? I mixed them and they ended up flat, which was totally fine, still tasted amazing and I was lucky to snag any because my husband kept eating them ;).
I’m pinning this, but have a question. Is the biscuit dough rolled or spooned?
This recipe is spooned. Enjoy!
Absolutely divine,one of the best recipes I have tried and I will be using this recipe many times.
Made these tonight. My second keto/low carb biscuit attempt. I was thankful for a previous comment where they substituted coconut flour for protein powder, no onion powder and reduced the garlic powder. That is what I did and my husband and I really liked them. The texture is a little odd if you are used to full carb biscuits but overall a success.
What do you bake these in? Muffin pan or cookie sheet?
Probably want to use a lightly oiled muffin or cupcake pan. They are really loose so won’t work on a baking sheet.
These biscuits are great. I made them yesterday but without onion and garlic and poured homemade sausage gravy on top. I think the recipe need some clarification/correction for those that are newbies in the kitchen. Specify what size egg, instruction #3 – Make a well in the center and add flour doesn’t make sense. Perhaps say, add eggs and sour cream and mix well. instruction #4 – Drop batter by the spoonfuls on parchment paper lined cookie sheet or lightly greased muffin pan. Lastly, for mine, 450 degrees was way too hot – they browned before getting done inside. I lowered the heat, covered them lightly with aluminum foil for the rest of the bake time. Ovens do vary but if you find your muffins are browning too quickly the above worked for me. Next time I’ll bake at 375 degrees. The consistency of this biscuit was terrific. The instructions just need some tweaking.
I’ve made a ton of various paleo/low carb/keto biscuit recipes but these are the best. I didn’t add the garlic or onion powder because I’m not a fan of flavored breads but I did add the smallest pinch of Truvia because almond flour baked goods tend to come off salty to me.
I also neglected to read that there were supposed to be 10 servings so I doled out what seemed to be a reasonable amount of batter into muffin tins and I got 7 but boy were they large and fluffy. 😀
These are just the lightest, fluffiest, butteriest almond flour biscuits I’ve made. Definitely a winner.
I really liked the texture. We used a larger silicon “biscuit” pan to make 6 biscuits. The garlic/onion didn’t work for us, though. Too strong, even with the little I mixed in. I may try again with just a small amount of some other seasoning and could easily see how this could work for a sweet biscuit of some sort. I also need to spritz that pan with something so they don’t stick as much.
Overall, this was good and I plan to make again without the garlic/onion.
If you don’t like the garlic/onion mixture you can use any seasonings you want. I would either lower the amounts of onion and garlic or try using sage, dill, oregano, rosemary or thyme. You will need some seasonings or else it won’t have a dept of flavor. It will taste flat. I really like rosemary myself. Good luck! Let me know what you tried! I’m interested!!
Made these tonight. Best low carb biscuit I’ve made so far. I only sprinkled some garlic and onion powder in and added some cheddar cheese. Cooked them in a mini muffin tin. Will be making again. Will diffidently being saving this recipe.
These are fantastic! How do you store them and for how long?