Low Carb Recipes

Low Carb Bread Recipes with Fluffy Keto Biscuits

I’ve baked a lot of breads in my life, and trust me, these low carb keto biscuits surprised me. They’re soft inside, golden on the outside, and they don’t make you feel like you’re missing out on real bread. When I pulled the first batch out of the oven, I actually had to stop myself from eating three in one go. What I like most is that they hit that perfect middle ground: light enough for breakfast, sturdy enough to soak up a good soup or gravy. And yes, they’re part of my favorite low carb bread recipes. That means I can eat them without the carb crash afterward. If you’re like me and you’ve tried a dozen recipes low carb folks swear by, you know not all of them are winners. But this one? It’s on my short list of low carb recipes easy enough for weeknights. I keep coming back to it because the taste feels comforting, almost like the biscuits I grew up with, but it’s still a recipe low carb eaters can love.

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Table of Contents

  • 1) Key Takeaways
  • 2) Easy Low Carb Keto Biscuits Recipe
  • 3) Ingredients for Low Carb Keto Biscuits
  • 4) How to Make Low Carb Keto Biscuits
  • 5) Tips for Making Low Carb Keto Biscuits
  • 6) Making Low Carb Keto Biscuits Ahead of Time
  • 7) Storing Leftover Low Carb Keto Biscuits
  • 8) Try these bread recipes next!
  • 9) Low Carb Keto Biscuits Recipe
  • 10) Nutrition

1) Key Takeaways

  • These biscuits are quick to prepare and bake in under fifteen minutes.
  • They belong to my favorite low carb bread recipes and don’t leave you sluggish.
  • You can flavor them with cheese, garlic, or herbs to keep things fun.
  • They store well, making them perfect for meal prepping or quick snacks.

2) Easy Low Carb Keto Biscuits Recipe

I like recipes that feel doable on busy days. These biscuits tick that box. The prep time is short, and the ingredients stay simple. Almond flour, butter, and eggs carry the recipe, yet the result tastes far richer than the work suggests. When you pull them from the oven, they smell buttery and comforting. I remember thinking the first time I made them that they reminded me of family breakfasts but without the carb overload.

They fall neatly into the group of low carb bread recipes that don’t feel like a compromise. When friends tried them, no one guessed they were low carb keto friendly. That says a lot about the texture. They’re soft inside, golden outside, and the flavor pairs with almost anything. Whether you spread butter, add gravy, or eat them plain, they feel satisfying.

And if you’ve ever looked for recipes low carb eaters can trust, you’ll know how many misses there can be. This one stands apart. It’s proof that low carb recipes easy enough for weeknights can still taste like the food we crave.

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3) Ingredients for Low Carb Keto Biscuits

Almond Flour: The base for these biscuits. I use superfine almond flour because it creates a softer crumb. Regular almond meal works but makes them dense. The flour also adds a slight nutty flavor that works with savory meals.

Baking Powder: This gives the biscuits lift. Without it, they’d stay flat and heavy. I like the way it creates little air pockets that keep the texture light.

Salt: A small amount, but don’t skip it. The salt sharpens the flavor of the butter and balances the nutty almond flour.

Eggs: They bind everything together. I whisk them until smooth before mixing them in, which helps the dough stay even and fluffy.

Sour Cream: It adds moisture and a little tang. I think it keeps the biscuits soft even after a day or two in the fridge.

Unsalted Butter: Melted butter brings richness. I love how it browns the tops as they bake, giving a golden crust.

Cheddar Cheese (Optional): When I want a sharper flavor, I fold in shredded cheddar. It melts into the dough, leaving little pockets of salty richness.

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4) How to Make Low Carb Keto Biscuits

Step 1. Preheat the oven to 425°F. Line a baking sheet with parchment. This keeps the biscuits from sticking and makes cleanup easy.

Step 2. Mix the dry ingredients. In a large bowl, combine the almond flour, baking powder, and salt. I whisk them well so everything spreads evenly.

Step 3. Mix the wet ingredients. In another bowl, whisk the eggs, sour cream, and melted butter until smooth. The mixture looks creamy, almost like a thick custard.

Step 4. Combine the bowls. Pour the wet mixture into the dry and stir until just mixed. The dough will feel thick but should hold together easily.

Step 5. Add cheese if you’re using it. Fold it gently into the dough. This keeps the biscuits from turning tough.

Step 6. Drop spoonfuls of dough onto the baking sheet. I like to use a scoop for even portions. It helps the biscuits bake at the same pace.

Step 7. Bake for 10 to 12 minutes. The tops turn golden, and the centers stay soft. Pull them out when they look slightly browned.

Step 8. Let them cool for a few minutes. They taste best warm, but waiting keeps them from falling apart when you pick them up.

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5) Tips for Making Low Carb Keto Biscuits

I’ve learned a few things after making these biscuits more than once. First, don’t overmix the dough. Stir until the ingredients just come together. Overmixing makes them tough. Second, let the eggs reach room temperature. Cold eggs can cause the butter to seize, leaving lumps in the dough. Third, use parchment paper every time. I once tried baking them straight on a greased pan, and the bottoms stuck badly.

Another tip: if you want biscuits with more flavor, try mixing in garlic powder, chopped herbs, or even a pinch of smoked paprika. Small changes can give you different variations without much extra work. I like to switch it up depending on what I’m serving them with.

Finally, keep an eye on the oven. Every oven runs a little different. I check them at the ten-minute mark. Pull them out when they’re golden on top and firm enough in the center.

6) Making Low Carb Keto Biscuits Ahead of Time

I often bake these biscuits the night before a busy morning. They stay soft when stored in an airtight container. In fact, I think the flavor deepens overnight. The almond flour and butter meld, giving them a slightly richer taste by the next day.

If you want them fresh out of the oven, prepare the dough in advance. Scoop portions onto a baking sheet and refrigerate them. Bake straight from the fridge the next day. They may need an extra minute or two, but they rise just as well.

You can also freeze unbaked portions. Place them on a tray, freeze until solid, then store in a freezer bag. Bake whenever you want biscuits without the prep work. It’s like having your own stash of ready-to-bake bread at home.

7) Storing Leftover Low Carb Keto Biscuits

When I have leftovers, I keep them in an airtight container in the fridge. They hold up for about five days. I reheat them in a toaster oven, which keeps the edges crisp. Microwaving works in a pinch, though the texture softens more than I like.

If I need them to last longer, I freeze them. Wrap each biscuit tightly, place them in a freezer-safe bag, and they’ll last for a couple of months. To reheat, I put them straight in the oven at 350°F until warm. They taste almost as good as fresh.

One thing I’ve noticed is that the biscuits soak up flavors from nearby foods. Don’t store them uncovered near onions or leftovers with strong aromas. Trust me, I’ve made that mistake once, and no one liked onion-scented biscuits.

8) Try these bread recipes next!

9) Low Carb Keto Biscuits Recipe

Low Carb Bread Recipes with Fluffy Keto Biscuits

I’ve baked a lot of breads in my life, and trust me, these low carb keto biscuits surprised me. They’re soft inside, golden on the outside, and they don’t make you feel like you’re missing out on real bread. When I pulled the first batch out of the oven, I actually had to stop myself from eating three in one go. What I like most is that they hit that perfect middle ground: light enough for breakfast, sturdy enough to soak up a good soup or gravy. And yes, they’re part of my favorite low carb bread recipes. That means I can eat them without the carb crash afterward. If you’re like me and you’ve tried a dozen recipes low carb folks swear by, you know not all of them are winners. But this one? It’s on my short list of low carb recipes easy enough for weeknights. I keep coming back to it because the taste feels comforting, almost like the biscuits I grew up with, but it’s still a recipe low carb eaters can love.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Bread
Cuisine: American
Keywords: low carb bread recipes, Low carb keto, low carb recipes, low carb recipes easy, recipe low carb, recipes low carb
Servings: 10 biscuits
Author: Lila

Ingredients

  • 2 cups superfine almond flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1/3 cup sour cream
  • 4 tbsp unsalted butter, melted
  • 1/2 cup shredded cheddar cheese (optional)

Instructions

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together almond flour, baking powder, and salt.
  3. In another bowl, whisk the eggs, sour cream, and melted butter until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the shredded cheese if using.
  6. Use a large spoon or ice cream scoop to drop portions of dough onto the baking sheet.
  7. Bake for 10 to 12 minutes, or until golden on top and set in the center.
  8. Let cool slightly before serving warm.

10) Nutrition

Serving Size: 1 biscuit | Calories: 150 | Carbohydrates: 3g | Fiber: 1g | Net Carbs: 2g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 220mg

Recipe by Lila at Lila Cooks

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