Keto Sage and Pumpkin Biscuits
Published September 14, 2019 • Updated June 2, 2025
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Buttery sage pumpkin biscuit to serve with a hearty stew or creamy casserole during the colder months.
12
Servings
139
Calories
12g
Fat
3.7g
Protein
2.8g
Net Carb
5.5g
Total Carbs
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.
Keto Sage and Pumpkin Biscuits Recipe Video
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Keto Sage And Pumpkin Biscuits Ingredients
1 1/4 cups almond flour
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1/4 cup coconut flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon sage
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1/8 teaspoon nutmeg
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2 tablespoons frozen butter, grated
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3/4 cup pumpkin puree
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1/2 cup keto plain yogurt or sour cream
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2 tablespoons butter, melted
Keto Sage and Pumpkin Biscuits Directions
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Mix dry ingredients
Preheat oven to 425 degrees. In a medium bowl, combine all the dry ingredients together.
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Pumpkin mixture
In a seperate small bowl, combine together the pumpkin puree and yogurt, or sour cream if using. Set aside.
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Grate the butter
Mix the frozen grated butter into the dry mixture. Stir until combined.
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Turn it into a pumpkin
Add the pumpkin mixture and stir until combined.
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Bake
Pinch off a piece of dough, about 1 inch in diameter, and drop onto a parchment lined baking tray. Space each drop biscuit about 1-2 inches apart. Brush with melted buter. Bake at 425 degrees for 15 minutes. Once done cooking, remove from oven and let sit for 2 minutes before transferring to a wire rack.
Keto pumpkin biscuits make the perfect bread to your warm hearty soup or creamy fettucine alfredo for the Autumn and Winter seasons. These low carb drop biscuits are easy to make and a great way to use up any extra canned pumpkin puree you might have hanging around.
The recipe for these pumpkin biscuits includes a little bit of sage and nutmeg which compliment the pumpkin perfectly. Before baking, melted butter is brushed on them to create a buttery taste. A sprinkle of parmesan cheese would also be delicious on top of these pumpkin biscuits.
The pumpkin I use for my keto pumpkin recipes is canned 100% pumpkin from the grocery store. You can locate this down the vegetable or baking aisles. Make sure the can says 100% pumpkin puree and not pumpkin pie filling, which is already pre-sweetened.
Pumpkin is higher carbs compared to other vegetable, but you can still have some pumpkin in small amounts on the keto diet. Most keto pumpkin recipes only call for a small amount, so it won’t affect your overall daily carb level that significantly.
This is a savory keto bread that pairs well with many other keto dishes. Here are some of my favorites:
Thanks for this recipe! Really tasty and just like biscuits made with wheat flour. My kids liked them too (though drizzled in honey). For my second batch I lowered the oven temp to 350F and baked for 20 minutes which resulted in more ‘done’ centers. I might try the same next time but 3/4 of the size. But they are delicious no matter what 🙂
I left mine as drop biscuits and flattened them a little before baking. They browned at 15 min, but the middle was uncooked. I think if you want drop biscuits lower the temp to 400 and that might solve the problem of them Browning too much before the middle is done. The flavor is amazing! I wanted a more savory biscuit so I added a quarter cup of grated Parmesan cheese. I will definitely be making these again and even think I will swap out the sage for Rosemary at some point. They’re so good!
I agree with the previous comment that these would cook more evenly if they were rolled out and cut evenly. Mine burnt on the edge and were undercooked in the middle. They have a very good flavor and I will try again but roll out next time.
I thank you very much for all the great keto recipes and information you provide.
Hey Annie! These taste great! I will say though that your written directions say to make in 1-inch drop style which resulted in 25 little biscuit balls that didn’t cook all the way in the middle after 15 minutes. I did not watch the video initially so I did not see that your video directions add an extra step of rolling out the dough and cutting out the biscuits which would have made them bigger in diameter but flatter and likely cook all the way through. Just wanting you to know about the discrepancy. I think the rolling would have worked better.
I’ve tried them both ways. I liked the drop style better but yes, I can revisit the length of cooking if they aren’t done in the middle.