Easy Flaky Keto Biscuits

by KetoFocus.com
4.8 Stars (7 Reviews)
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Flaky, tender low carb biscuits that are easy to make and don't require a ton of ingredients. These gluten free keto biscuits are so tasty they need to be served along side your next meal or smothered in creamy sausage gravy.

Recipe Video

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Easy Flaky Keto Biscuits 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
  • 1/4 cup sour cream
  • 1 tablespoon butter, melted

Easy Flaky Keto Biscuits Directions

Low Carb Easy Biscuit Recipe

biscuit on a plateIf you are looking for delicious keto bread to serve with your low carb dinners, or a flaky biscuits to pour a creamy sausage gravy on top, then you have found the right recipe! These keto biscuits are tender and flaky. They are made with layers of butter and dough that help it to rise up creating a flaky, crumbly center. Keto biscuits have a buttery flavor are made with the right combination of low carb flours, cream and sour cream to cut out any of the grainy texture.These low carb biscuits are amazing hot out of the oven with sausage gravy poured on top. They make the best keto biscuits and gravy. Since they are so tender when they are warm, all the creamy gravy can devour every nook and cranny of the fluffy biscuit. If desire a biscuit that you hold with your hand and use to scoop up sauces and dunk into chili or soup, let these biscuits cool overnight. As they sit they will firm up and be easier to handle like a dinner roll.

Buttery Keto Biscuits

grated butter with cheese graterTo the flaky, fluffy biscuits, the secret is to use butter that is as cold as you can get it. I like to freeze mine for 30 minutes before using it. Ideally, you want to keep the butter in cold small chunks when making your biscuit dough. You don’t want the butter to get soft or melt or else your low carb biscuits may not be so big and flaky.My favorite method for incorporating the butter into the dry ingredients it to use a cheese grater to shred the butter. This creates the perfect size for biscuits and it’s easier than cubing the butter and cutting it into the dough. If you don’t have a cheese grater, you could cut the butter into small cubes and cut it into the dough using a fork or a pastry cutter; however, the more you manipulate the butter, the faster it will soften. This is why a cheese grater works best.

Psyllium Husk Powder

biscuit doughThe psyllium husk in this recipe serves two purposes. First it is used to retain moisture and helps the biscuits from becoming too crumbling as they cool. Second it also creates bulk in dough when using it for keto baking. My favorite psyllium husk is by NOW Supplements. Make sure you are using the whole psyllium husk and not the powder in this recipe.

Eggless Keto Biscuits

If you are sensitive or allergic to eggs, this low carb biscuit recipe is for you! Many keto recipes rely on eggs to help dough or batter rise during baking. This often results in the baked good having an eggy taste since so many eggs have to be used in order to get similar results as breads containing gluten.This biscuit recipe uses baking powder, baking soda, and the acid from sour cream to help it rise. Sour cream is acidic and will activate the baking powder and baking soda while they are baking to release carbon dioxide bubbles which help fluff up the bread.

Keto Recipes to Serve with Low Carb Biscuits

biscuits and gravy on a plateBiscuits are delicious on their own with some butter spread on top; however, you can enjoy them along side your favorite dish.There are some of my favorites:

Nutritional information & Macros

Nutrition Facts

Easy Flaky Keto Biscuits

Servings: 6

Amount Per Serving
Calories 339
Fat 31.6g
Protein 6.5g
Total Carbs 10.8g
Net Carbs 4.7g

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1 Comment

  1. 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.

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