6-Ingredient Keto Biscuits {Buttery & Flaky} – by Gastro Guru

These keto biscuits are so buttery, tender, and fluffy, you’d by no means guess they’re low-carb. Freshly baked in 12 minutes, every biscuit has 2 grams of web carbs. 

In search of extra keto bread recipes? Attempt my keto bread, keto garlic bread, and keto cheese bread subsequent.

Biscuits have all the time been consolation meals for me, and after I’m slicing carbs, I would like an acceptable alternative. My keto biscuit recipe is such a winner- tender and buttery and flakes fantastically.

Why I really like this recipe

• Food regimen-friendly. Along with being low in carbs, these biscuits are additionally naturally gluten-free. 
• Simple to customise. This base recipe is for cheese biscuits, that are my private favourite, however I included quite a lot of taste swaps so you possibly can get pleasure from them nonetheless you need. 
• Baked in 12 minutes. The great thing about making rustic drop biscuits is that they don’t take lengthy in any respect, but they style unimaginable. 
• Made in a single bowl. So there’s no mess to scrub up after baking the biscuits.

Substances wanted

• Almond flour. Blanched almond flour, not almond meal. This ensures a lightweight and fluffy texture, much like conventional white flour. 
• Baking powder and baking soda. Leavening brokers that give some rise and fluffiness to the biscuits. 
• Salt. Only a pinch to carry out the flavour. 
• Butter. You need the butter to be chilled but additionally gentle.
• Eggs. Room temperature.
• Milk. I used unsweetened almond milk, however any milk can be utilized. 
• Shredded cheese. Optionally available, however extremely really helpful for a savory biscuit. You possibly can omit this fully.

Tips on how to make keto biscuits

I’ve included step-by-step images under to make this recipe simple to comply with at house. For the complete printable recipe directions and ingredient portions, scroll to the recipe card on the backside of this put up.

Step 1- Prep. Preheat the oven to 180C/350F and line a big baking sheet with parchment paper.

Step 2- Combine dry components. In a big mixing bowl, mix the dry components. 

Step 3- Add the moist components. Add the chopped butter and, utilizing a fork, mix into the flour combination till a crumbly texture stays. Add milk, eggs, and shredded cheese and stir to mix.

Step 4- Bake. Drop 1/4 cup parts of the dough onto the lined pan, about 2-3 inches aside. Utilizing a spoon, press the perimeters to kind a round form. Bake for 12 minutes till the tops flip golden brown. 

Step 5- Relaxation. Take away from the oven and let cool for 10 minutes. If desired, brush with further melted butter.

Arman’s recipe suggestions 

• Keep away from overmixing. Since there’s no gluten, the biscuits received’t get powerful when you overmix the dough. That stated, you don’t need to lose air within the batter, so solely combine till the batter is totally mixed. 
• Don’t overbake them. The biscuits will proceed to cook dinner as they cool, so pull them as soon as the outsides are frivolously golden and the sides start to raise from the parchment. 
• Don’t fret in the event that they’re misshapen. These are drop biscuits in order that they received’t look excellent– they’re rustic!
• Make heartier biscuits. Swap the milk for bitter cream. 
• Add spices, like garlic powder, paprika, onion powder, or dried basil.

Storage directions

To retailer: Leftover biscuits must be saved in an hermetic container at room temperature for five days or within the fridge for as much as 2 weeks. Cowl them with a kitchen towel to maintain them fluffy. 

To freeze: Place cooled biscuits in a ziplock bag and retailer within the freezer for as much as 6 months. 

Reheating: Biscuits are finest loved heat, so zap them within the microwave for 30 seconds or in a preheated oven for five minutes. 

Continuously Requested Questions

Extra biscuit recipes to attempt

Initially revealed October 2021, up to date and republished April 2024