Keto Sage and Pumpkin Biscuits
Published September 14, 2019 • Updated February 2, 2026
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A buttery keto biscuit with sage and pumpkin, perfect alongside a hearty stew or creamy casserole.
Explore 681+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
1 1/4 cups almond flour -
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
Step by Step Instructions
Step by Step Instructions
Mix dry ingredients
Preheat oven to 425 degrees. In a medium bowl, combine all the dry ingredients together.
Pumpkin mixture
In a separate small bowl, combine the pumpkin puree and yogurt (or sour cream if using). Set aside.
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 butter. 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.
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 (Free) →Frequently Asked Questions
Can I use a different flour instead of almond or coconut flour?
No, this recipe is built around almond and coconut flour. Swapping in a different flour will change both the texture and the carbs.
What can I substitute for pumpkin puree?
Butternut squash puree works, but sweet potato will bump up the carbs more than pumpkin. The flavor will be slightly different with either swap.
How should I store leftover biscuits?
Store any leftover biscuits in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage; just make sure to wrap them well to prevent freezer burn.
Can I add cheese to these biscuits?
Absolutely! Adding shredded cheese can give the biscuits a delicious extra flavor. Just fold in about 1/2 cup of your favorite cheese before baking!
Are these biscuits suitable for a gluten-free diet?
Yes, they're gluten-free. Almond flour and coconut flour replace wheat flour entirely.
These pumpkin biscuits are the perfect side for a warm bowl of soup or creamy fettuccine alfredo during fall and winter. Drop biscuits come together fast and they’re a great way to use up that extra canned pumpkin sitting in your pantry.
I add sage and nutmeg to complement the pumpkin. Before baking, I brush melted butter on top for extra richness. Parmesan works great too if you want a savory kick.
I use canned 100% pumpkin from the grocery store. Look for it in the vegetable or baking aisle. Double-check that the label says “100% pumpkin puree” and not “pumpkin pie filling,” which is already sweetened.
Pumpkin has more carbs than most vegetables, but a little goes a long way in keto baking. This recipe uses just 1/2 cup split across 12 biscuits, so the carb hit per serving stays low.
These savory biscuits pair well with lots of dishes. Here are some favorites:
Do I really need to freeze the butter first, or would cold butter straight from the fridge work? I've never grated butter before and wasn't sure if the frozen part is what makes the texture come out right.
Frozen is way easier to grate. Cold fridge butter works but it tends to smear instead of shredding, so you get bigger chunks instead of those tiny bits that melt into the dough. Still bakes okay, just slightly less flaky. If I forget to freeze it I do about 15 minutes in the freezer right before grating.
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.