Easy keto drop biscuits (fluffy and buttery) are a tribute to the tender homemade biscuits of childhood — almond flour, sour cream, and melted butter, with no kneading or rolling. The batter drops straight onto a parchment-lined sheet and bakes in 10-12 minutes. A melting pat of butter or a ladle of sausage gravy is all they need.
Some of my fondest childhood memories are wrapped in the warm, comforting aroma of my Great-Aunt Nannie’s kitchen. Every morning, she’d pull a fresh batch of homemade biscuits from the oven, and I was her eager apprentice. That buttery, flaky perfection set a high bar! While traditional biscuits are a no-go on a low-carb lifestyle, I refused to give up that comfort. These Keto Drop Biscuits are my loving tribute—incredibly tender, fluffy, and so easy to make. They’re the perfect vessel for a melting pat of butter or a generous ladle of sausage gravy. Plus, I’ve included a savory variation that rivals those famous cheesy garlic biscuits from Red Lobster!
Ingredients
• 1½ cups / 168g (5.9 oz) finely ground blanched almond flour
• 2 teaspoons / 8g (0.28 oz) baking powder
• ¼ teaspoon / 1.5g (0.05 oz) salt
• ¼ cup / 60g (2.12 oz) full-fat sour cream
• 2 large eggs, room temperature
• 2 tablespoons / 28g (0.99 oz) salted butter, melted
• For the Garlic Cheddar Variation
• 1 cup / 113g (4 oz) shredded sharp cheddar cheese
• 1 teaspoon / 1g (0.04 oz) dried chives
• ½ teaspoon / 1.5g (0.05 oz) garlic powder
Instructions
1. Prepare your oven and pan. Preheat the oven to 400°F / 200°C. Line a large baking sheet with parchment paper for easy cleanup.
2. Combine dry . In a medium bowl, whisk together the almond flour, baking powder, and salt to remove any lumps. If making the Garlic Cheddar variation, stir in the shredded cheddar, chives, and garlic powder now.
3. Mix the wet . In a separate small bowl, whisk the sour cream, eggs, and melted butter until smooth.
4. Form the batter. Pour the wet mixture into the dry and stir with a spatula until just combined. Do not overmix. Let the batter rest for 5 minutes to thicken.
5. Drop and bake. Use a large cookie scoop or two spoons to drop 10 mounds of batter onto the prepared baking sheet, leaving about 2 inches of space between each one.
6. Bake for 10-12 minutes, or until the tops are firm and golden brown. Let the biscuits cool on the pan for a few minutes before transferring them to a wire rack. Serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to a week.
Nutritional Information
• (per biscuit)
• Yield: 10 biscuits
• Serving Size: 1 biscuit
• Calories: 165 kcal
• Net Carbs: 2g (0.07 oz)
• Protein: 7g
• Fat: 14g
Pro Tips
• for Perfect Keto Biscuits
• Use finely ground, blanched almond flour, not almond meal. This is crucial for achieving a light, fluffy texture rather than a dense, grainy one.
• Do not overmix the batter. Stir only until the wet and dry are combined. Overmixing can make the biscuits tough.
• Let the batter rest for 5 minutes before scooping. This allows the almond flour to fully absorb the moisture, resulting in a thicker batter and a better-structured, less crumbly biscuit.
• For perfectly uniform biscuits, use a 2-tablespoon cookie scoop. This ensures they all bake evenly and look professional.
FAQ
Q: Can I use almond meal instead of almond flour
A: For the best results, you must use finely ground, blanched almond flour. Almond meal is coarser and will result in a dense, grainy texture rather than the light, fluffy biscuit this recipe creates.
Q: Why did my keto biscuits turn out dense
A: To ensure your biscuits are tender and fluffy, do not overmix the batter; stir only until the wet and dry ingredients are just combined. Overmixing can make them tough. Also, letting the batter rest for 5 minutes before baking is a crucial step for a better structure.
Q: How do I make the keto garlic cheddar variation
A: To make the savory garlic cheddar biscuits, simply whisk 1 cup (240 ml) of shredded sharp cheddar, 1 teaspoon of dried chives, and ½ teaspoon of garlic powder into your dry ingredients in step 2.
Q: How should I store leftover keto biscuits
A: Leftover biscuits can be stored in an airtight container in the refrigerator for up to a week. You can enjoy them cold or gently reheat them before serving.
Pro Tips
- Use finely ground, blanched almond flour rather than almond meal — almond meal is coarser and bakes up dense and grainy instead of light and fluffy.
- Don't overmix: stir only until the wet and dry ingredients are just combined. Overmixing is what makes these biscuits tough.
- Let the batter rest for 5 minutes before scooping so the almond flour can absorb the moisture — the thicker batter gives a better-structured, less crumbly biscuit.
- A 2-tablespoon cookie scoop gives perfectly uniform biscuits that all bake evenly.
- For the garlic cheddar variation, whisk 1 cup of shredded sharp cheddar, 1 teaspoon of dried chives, and ½ teaspoon of garlic powder into the dry ingredients.
Frequently Asked Questions
Can I use almond meal instead of almond flour?
For light, fluffy biscuits you need finely ground, blanched almond flour. Almond meal is coarser and turns out dense and grainy.
Why did my keto biscuits turn out dense?
Usually overmixing — stir only until the ingredients are just combined — and skipping the 5-minute batter rest, which helps the almond flour hydrate for better structure.
How do I make the keto garlic cheddar variation?
Whisk 1 cup of shredded sharp cheddar, 1 teaspoon of dried chives, and ½ teaspoon of garlic powder into the dry ingredients before adding the wet mixture.
How should I store leftover keto biscuits?
Keep them in an airtight container in the refrigerator for up to a week. Enjoy them cold or gently reheat before serving.
Recipe card below.
More Recipes You’ll Love
Easy Keto Drop Biscuits (Fluffy & Buttery)
Ingredients
Method
- Prepare your oven and pan.
- Preheat the oven to 400°F / 200°C.
- Line a large baking sheet with parchment paper for easy cleanup.
- Combine dry .
- In a medium bowl, whisk together the almond flour, baking powder, and salt to remove any lumps. If making the Garlic Cheddar variation, stir in the shredded cheddar, chives, and garlic powder now.
- Mix the wet .
- In a separate small bowl, whisk the sour cream, eggs, and melted butter until smooth.
- Form the batter.
- Pour the wet mixture into the dry and stir with a spatula until just combined.
- Do not overmix.
- Let the batter rest for 5 minutes to thicken.
- Drop and bake. Use a large cookie scoop or two spoons to drop 10 mounds of batter onto the prepared baking sheet, leaving about 2 inches of space between each one.
- Bake for 10-12 minutes, or until the tops are firm and golden brown.
- Let the biscuits cool on the pan for a few minutes before transferring them to a wire rack.
- Serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to a week.
- Do not overmix the batter.
- Stir only until the wet and dry are combined. Overmixing can make the biscuits tough.
- Let the batter rest for 5 minutes before scooping. This allows the almond flour to fully absorb the moisture, resulting in a thicker batter and a better-structured, less crumbly biscuit.
