Easy Flaky Keto Biscuits
Published September 22, 2019 • Updated February 24, 2026
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Flaky, buttery keto biscuits made with almond flour and no eggs. I grate frozen butter into the dough and fold it five times to build real layers that pull apart.
Low carb almond flour biscuit recipe
I’ve tested a lot of low carb biscuit recipes over the years, and this is the one I keep coming back to. The layers are real. Not that dense, crumbly texture you get from most gluten-free baking, but actual flaky layers that pull apart. The whole thing comes down to frozen butter and a simple folding technique.
These biscuits use almond flour and coconut flour with no eggs. They rise from baking powder, baking soda, and the acid in sour cream. The frozen butter is what makes the layers. It creates steam pockets in the oven, and those pockets separate into flaky sheets as they bake. I tried softened butter once and the difference was dramatic. Tender, sure, but the biscuit was completely flat.
Hot out of the oven, they’re almost too tender to pick up. I pour sausage gravy right over the top because the gravy soaks into every cranny while they’re still warm. If you want something sturdier, let them cool overnight. They firm up enough to slice in half or dunk into soup. You can also fold in sharp cheddar before cutting for a sausage cheddar biscuit variation that my readers love.
What I love about this recipe is how little it needs. No eggs, no yeast, no rise time. Mix, fold, cut, bake. I can have a batch done in under 30 minutes and they go with just about everything. I serve them alongside chili, with roasted chicken, or just split open with butter and coffee. If you’re building out your baking rotation, my keto tortillas and bread loaf are worth trying too.
These store well in an airtight container at room temperature for about three days, or in the fridge for a week. I actually prefer the texture on day two. They firm up just enough to hold together without losing that buttery flavor. If I’m meal prepping, I make a double batch on Sunday and keep them in the fridge for easy reheating throughout the week.
I’ve had readers tell me their non-keto friends couldn’t tell the difference between these and regular buttermilk biscuits. One reader brought a double batch to a Sunday dinner and her friend, a serious from-scratch baker, pulled her aside to ask about the layers. She didn’t mention the almond flour until the friend was halfway through her second one. That’s the kind of feedback that tells me the technique works.
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Ingredients
1 1/4 cups almond flour -
1/3 cup coconut flour
-
2 tablespoons whole psyllium husk
-
1 tablespoon baking powder
-
1/2 teaspoon salt
-
1/4 teaspoon baking soda
-
6 tablespoons frozen unsalted butter
-
1/2 cup heavy whipping cream
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1/4 cup sour cream
-
1 tablespoon butter, melted
Step by Step Instructions
Step by Step Instructions
Mix dry ingredients
Preheat oven to 400 degrees. In a medium bowl, whisk together the dry ingredients – almond flour, coconut flour, psyllium, baking powder, salt, and baking soda.
- Almond flour
- Coconut flour
- Psyllium
- Baking Powder
- Salt
- Baking soda
Grate your butter
Using a cheese grater, grate frozen butter into the bowl of dry ingredients. Stir to distribute, but don’t mix too much. You want the butter to be in lumps. The more the butter is still intact and not soft or melted, the flakier the biscuit will be.
- Butter
Mix
Add in the whipping cream and sour cream. Stir with a spoon to combine until just incorporated.
- Heavy cream
- Sour cream
Make a rectangle
On a piece of parchment paper, gently mold the dough into a rectangle that is 1 inch tall.
Press and fold the dough
Fold one half of the dough onto itself, hamburger style, and press into a rectangle shape that is 1 inch tall again. Continue to fold and mold into a rectangle shape four more times.
Butter and bake
Using a knife, cut the biscuits into six squares, brush each biscuit with melted butter, and place on a parchment lined baking tray or baking sheet. Bake at 400 degrees for 10 minutes.
Let cool
Remove from oven, and let sit on the baking tray for about 5 minutes. Using a spatula, gently transfer each biscuit to a wire rack to finish cooling. The biscuits will be very tender and delicate when they first come out of the oven, but will firm up once they cool. For a firmer biscuit, let sit overnight.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
How can I make keto cheddar biscuits?
I've had readers try this and it works great. Add about half a cup of shredded sharp cheddar and a teaspoon of garlic powder to the dry ingredients before adding the butter. One of my readers did exactly that and said they came out buttery and flaky with a nice cheese pull. I'd also brush the tops with garlic butter before baking. It's basically a cheddar bay biscuit at that point.
Are these biscuits gluten-free?
Yes, completely. I use almond flour and coconut flour instead of wheat flour, so there's zero gluten and it's grain free. These flours are my go-to for low carb baking because they keep things tender without the graininess you get from some other substitutes.
How many carbs are in this keto biscuits recipe?
Each biscuit has 4.7g net carbs and 10.8g total carbs. I kept the count low by using grain-free flours as the base with no added sugar. Pretty easy to fit into my daily macros even if I have two.
Can I freeze these biscuits before baking?
I've done this and it works well. Cut the biscuits, brush with butter, then freeze them on a parchment-lined tray until solid. Transfer to a freezer bag and they keep for about two months. When you're ready, bake from frozen at 400 degrees and add 3-4 extra minutes to the bake time. I wouldn't freeze the raw dough before cutting because the texture changes.
How do I reheat leftover biscuits?
I wrap mine in a damp paper towel and microwave for 20-30 seconds. If I want to bring back some of the fresh-baked crispness, I pop them in the oven at 350 for about 5 minutes after microwaving. I've also reheated them in an air fryer at 300 degrees for about 3 minutes, which gives the outside a nice crunch again.
Why are my biscuits coming out flat?
Almost always the butter. If it's soft or room temperature, it melts into the dough before the oven can turn it into steam. That steam is what creates the layers. I freeze my butter for at least 30 minutes and grate it so I'm not handling it too much. The other common issue is skipping the fold step. Those five folds are what builds the layers. Without them you'll get a tender biscuit, but it'll be flat.
Can I use ghee or coconut oil instead of butter?
I haven't tested coconut oil in these, but ghee should work since it behaves like butter when frozen solid. The key is that whatever fat you use needs to be frozen so it creates steam layers in the oven. For the sour cream, I'd try full-fat coconut cream. The acid in sour cream helps activate the leaveners, so I'd add a small splash of apple cider vinegar to the coconut cream to compensate.
Can I add herbs or bacon to these biscuits?
I've tried rosemary and garlic, and both work. Fold dried herbs into the dough right after adding the cream and sour cream. For bacon, I cook it crispy, crumble it small, and fold it in the same way. I keep add-ins to about a quarter cup total so the dough structure holds up. My favorite combination is sharp cheddar with crumbled bacon.
Eight batches in and I still do a little fist pump when those layers pull apart. Grating frozen butter sounds fussy but it's what makes these actually flaky instead of just biscuit-shaped.
Eight batches and still fist-pumping is all I need to hear. The fussy step is the whole point, yeah. Those cold butter pieces turn to steam and that's where the layers come from.
I started making a double batch on Sundays after the first batch was gone by Tuesday. The grating-frozen-butter step threw me off since I'd never done it before, but it took maybe two minutes and the dough came together faster than I expected. I tested freezing them both before and after baking, and baking first works better. Thirty seconds in the microwave and they still pull apart in layers, not a dense blob. I wrap each one individually in plastic wrap before freezing for easy grab-and-go. My guess is the sour cream in the dough is what keeps them from drying out on reheat.
Sour cream theory is right. That fat content is what keeps them from going chalky on reheat, the heavy cream alone wouldn't do it. Individual wrapping is smart.
Made a double batch to bring to a Sunday dinner last weekend, and my friend who bakes from scratch (not keto, very opinionated about biscuits) pulled me aside to ask how I got the layers. She kept saying they tasted like real buttermilk biscuits. I didn't mention the almond flour until she was already halfway through her second one. That grating frozen butter step is the real trick.
That friend is the best test. Grating the frozen butter is the whole thing (the oven turns those cold pieces into steam, separating the layers). I made the mistake of softened butter once. Just tender, no layers.
Added sharp cheddar and garlic powder because I can't leave well enough alone, and these came out so buttery and flaky I ate half before dinner. The frozen butter trick is real.
Sharp cheddar and garlic is exactly what I'd do. That's basically the cheddar bay version I keep meaning to write up properly.
the psyllium husk is what makes these actually flaky
Yep, that's it. Without the psyllium husk they're just tender, not layered. Took me a few batches to figure that out.
I just came across your website and I’m wondering why you do not list the fiber content specific to the brands that you use?
You can figure the fiber content of each recipe by subtracting the net carbs from the total carbs.
The VERY BEST KETO BISCUITS EVER! I have been on a keto biscuit recipe hunt for a few months now. This one was a little different so I decided to try. Well worth the effort to make. They are tender, light and so buttery. Thank you for the recipe.