When I’m following a Keto or low-carb lifestyle—or simply aiming to eat a bit healthier—I love recreating classic comfort foods using ingredients that fit my dietary goals. One of the biggest adjustments is replacing traditional all-purpose flour, which is not keto-friendly. Surprisingly, many gluten-free flours are off-limits too, since they often include rice or legume-based ingredients like garbanzo or black beans, foods that are also restricted on a keto diet.
Thankfully, almond flour is a fantastic alternative. It’s widely available at most grocery stores and works beautifully in both sweet and savory recipes. One of my favorite ways to use it? Almond Flour Biscuits.
These biscuits have become a Sunday morning staple in my kitchen. While they don’t rise quite like classic Southern biscuits, their slightly crisp edges and rich, nutty flavor make them incredibly satisfying. They pair perfectly with eggs and bacon or serve as a hearty side for dinner. Whether you’re cutting carbs or just exploring new baking options, these biscuits are a delicious way to stay on track without missing out on the foods you love.
Ingredients
2 cups almond flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup ice cold butter (or dairy-free alternative butter), cut into cubes
2 large eggs, beaten
1/4 cup sour cream OR 3 Tbsp. milk or almond milk
Instructions
Preheat the oven to 375 degrees. Mix the dry ingredients in a large bowl.
Add the cold, cubed butter and cut into the almond flour using a pastry blender. My mother used to cut butter into flour with two crisscrossing knives. I have never been able to replicate that action, so I like to use my hands. I squish all the tiny cubes of butter until the flour mixture seems like coarse crumbs. Then, mix the eggs and sour cream (or milk) in a separate bowl.
Form a well in the center of the dry ingredients and pour in the wet ingredients. Using a spoon, gently spoon the dry ingredients over the wet ingredients in the middle and fold them together. At some point, the mixture should hold together enough to start kneading the dough.
Knead the dough until it is smooth. If it seems sticky, add more almond flour a tablespoon at a time, until it is no longer sticky. Roll or pat out into a disk as thick as you like your biscuits, anywhere from a 1/2″-3/4″. Cut out the biscuits using a biscuit cutter or a drinking glass.
Place on a baking sheet sprayed with cooking spray or lined with parchment paper.
Bake for 15 minutes until golden. Cool on the baking sheet.
If you like this recipe, you may also like the following recipes:
Almond Flour Biscuits
Equipment
- 1 measuring cup
- Measuring spoons
- 1 large bowl
- 1 pastry blender optional
- 1 Small bowl
- 1 medium spoon
- 1 Rolling Pin optional
- 1 biscuit cutter or drinking glass
- 1 baking sheet
- Cooking spray or parchment paper
Ingredients
- 2 cups almond flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/3 cup ice cold butter or dairy-free alternative butter, cut into cubes
- 2 large eggs beaten
- 1/4 cup sour cream OR 3 Tbsp. milk or almond milk
Instructions
- Preheat the oven to 375 degrees.
- Mix the dry ingredients in a large bowl.
- Add the cold, cubed butter and cut into the almond flour using a pastry blender or using your hands until the flour mixture seems like coarse crumbs.
- Mix the eggs and sour cream (or milk) in a separate bowl.
- Form a well in the center of the dry ingredients and pour in the wet ingredients.
- Using a spoon, gently spoon the dry ingredients over the wet ingredients in the middle and fold them together. The mixture should hold together enough to start kneading the dough.
- Knead the dough until it is smooth. If it seems sticky, add more almond flour a tablespoon at a time, until it is no longer sticky.
- Roll or pat out into a disk as thick as you like your biscuits, anywhere from a 1/2″-3/4″.
- Cut out the biscuits using a biscuit cutter or a drinking glass.
- Place on a baking sheet sprayed with cooking spray or lined with parchment paper.
- Bake for 15 minutes until golden.
- Cool on the baking sheet.
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