Keto Biscuits

Biscuits are one of those things I really missed when I started eating low carb. Warm, soft, and buttery on the inside, they just feel like comfort food.

So I spent some time working out a version that fits a keto lifestyle without giving up that classic biscuit texture.

These keto biscuits are made with almond and coconut flour instead of regular flour, which keeps the carbs low while still giving you that soft, flaky bite.

The cheddar and butter add so much flavor that you won’t feel like you’re missing anything.

They come together fast, and once you try them warm from the oven, they might become a regular in your kitchen too.

Why You’ll Love This Recipe

Rich Savory Flavor – Butter, cream cheese, cheddar, and garlic give every biscuit a deeply satisfying taste.

Soft and Flaky – Cold butter and cream cheese create tender biscuits with light layers and soft centers.

Perfect for Keto – Almond and coconut flours keep these satisfying biscuits low carb without sacrificing comfort.

Golden and Appetizing – These biscuits rise beautifully and develop golden tops that look as inviting as they taste.

Recipe Ingredients

• 1 1/2 cups Almond Flour
• 2 tbsp Coconut Flour
• 1 tbsp Baking Powder
• 1/2 tsp Salt
• 1/4 tsp Garlic Powder
• 4 oz Cold Cream Cheese
• 1/4 cup Cold Butter
• 2 large Eggs
• 1/2 cup Shredded Cheddar
• 1 tbsp Heavy Cream

How To Make

Step 1

Preheat the oven to 400 F and line a baking sheet with parchment paper. Whisk the almond flour, coconut flour, baking powder, salt, and garlic powder in a large bowl.

Step 2

Cut the cold cream cheese and cold butter into the dry mix with a fork until the mixture looks crumbly with small pea-sized bits.

Step 3

Stir in the eggs, shredded cheddar, and heavy cream until a soft dough forms. Do not overmix or the biscuits will turn dense.

Step 4

Scoop 8 mounds of dough onto the baking sheet and gently shape them into rough biscuit rounds about 1 inch thick.

Step 5

Bake for 14 to 18 minutes until risen and golden on top. Cool for 5 minutes so the insides stay soft, flaky, and buttery.

Tips

Measure the Flours Carefully

Use finely ground blanched almond flour, not almond meal. Almond meal is coarser and can make the biscuits heavy and grainy.

Stir each flour before spooning it into the measuring cup, then level the top. Packing either flour into the cup can make the dough too dry, especially because coconut flour absorbs so much moisture.

Keep the Butter and Cream Cheese Cold

Keep the butter and cream cheese in the refrigerator until the dry ingredients are ready. Add them in small cubes so they blend into the flour without becoming soft.

Stop when the mixture has small, pea-sized pieces throughout. Those cold pieces create little pockets as the biscuits bake, giving them a lighter and more tender texture.

If the mixture starts feeling greasy or very soft, refrigerate it for 10 minutes before adding the remaining ingredients.

Check the Dough Texture

The dough should be soft and slightly sticky, but it should still hold its shape when scooped. Let it rest for 2 minutes after mixing so the coconut flour has time to absorb the moisture.

If the dough spreads and will not hold a mound, mix in 1 teaspoon of coconut flour. If it looks dry or crumbly, add heavy cream 1 teaspoon at a time until it comes together.

More Recipes

• Keto Cheddar Bay Biscuits
• Keto Cottage Cheese Biscuits
• Keto Cottage Cheese Dinner Rolls
• Keto English Muffins
• Keto Fathead Rolls

Frequently Asked Questions

Can I use all almond flour instead of adding coconut flour?

No, coconut flour absorbs extra moisture and helps these keto biscuits keep their shape. Using only almond flour can make the dough softer, so the finished biscuits may spread more and feel less fluffy.