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Free Printable: Low Carb & Keto Food List
Get It NowThese keto biscuits are special to me for several reasons. Conventional biscuits were one of the first baked goods I learned to make as a kid, and decades later, these buttery, low carb almond flour biscuits were one of the first low carb recipes my daughter helped me make. But why should you make them? Because they’re light and buttery, and go with just about anything. And honestly, the #1 reason that this keto biscuit recipe is one of my faves is how simple and easy it is. Whip up a batch with me and see!
Why You Need My Keto Biscuit Recipe
- Perfect flavor and texture – You’ll love the buttery flavor, and delicate, fluffy texture (not dense or dry!). These low carb biscuits taste amazing with everything. I make them so often that they made it into my hardcover Easy Keto Cookbook, as well as several of my printable cookbooks.
- 5 clean, simple ingredients – Plus salt. They’re naturally keto and gluten-free, just 2.5g net carbs each, and packed with protein and fiber. Grab a bowl and you can make them in under 30 minutes!
- Versatile & customizable – Almond flour biscuits are perfect as a simple side to a keto dinner, for holidays, or even as part of your low carb breakfast. You can customize the flavor, too — see my variations below. 👇
Ingredients & Substitutions
Here I explain the best ingredients for my keto biscuits, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – Did you know that different brands of almond flour can have varying levels of moisture and are ground differently? The key to these almond flour biscuits is using super fine almond flour, like mine, for the best texture. Many brands are too coarse, which will leave a gritty texture. And sorry, you can’t swap it for coconut flour—it’s way too dry. If you really need a substitute, sunflower seed flour is the closest.
- Eggs – I recommend real eggs here if possible, but flax eggs should work as an alternative.
- Unsalted Butter – Adds richness, moisture, and of course, that buttery flavor. For a paleo or dairy-free option, swap it out for ghee or butter flavored coconut oil instead.
- Sour cream – This optional ingredient was a later addition from how I originally made these years ago. It improves the texture and makes the keto biscuits lighter. You can substitute Greek yogurt if you like, or for paleo or dairy-free option, thick coconut cream.
- Baking powder – To make them more fluffy. I like this non-GMO baking powder, but any kind will work.
- Sea Salt – I like 1/2 teaspoon to taste a hint of salt. If you plan to spread something sweet on your biscuits, reduce it to 1/4 teaspoon.
How To Make Keto Biscuits
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Combine the dry ingredients. In a large mixing bowl, whisk together the almond flour, baking powder, and sea salt.
- Add the wet ingredients. Stir in the whisked eggs, melted butter, and sour cream, until the dough is uniform. It’ll be thicker than a batter but not quite as firm as regular dough.
- Form your biscuits. Use a large cookie scoop to portion the mixture onto a parchment-lined baking sheet, then gently flatten each one with your hands. You might need two pans if they don’t all fit (I used 2 smaller pans, which is why you see 8 biscuits here!).
- Bake until golden. Place the keto biscuits in the oven and bake until firm and golden.
My Recipe Tips
- Bring your ingredients to room temperature. If your eggs or sour cream are cold, they can solidify the melted butter before it mixes well, leading to lumps.
- Use a whisk for dry ingredients. It breaks up lumps more easily than a spoon or spatula. You could sift your flour instead, but this is a pain with almond flour — I much prefer the whisk.
- Leave just enough room. Keto biscuits don’t spread or rise much, so you only need about an inch of space between scoops, but if you place them too close, they’ll run together.
- Flatten the biscuits to the height you want. I mentioned they don’t rise a lot, right? I did. So make sure they are close to the height you want before baking.
- Let them cool for a few minutes. While they’re wonderful fresh out of the oven, the texture actually gets even better if you let them cool from hot to warm. Any crispness on the outside does soften once they cool completely, though, so warm is the sweet spot!
- Why are they crumbly? Because they are gluten-free, low carb biscuits. 😉 But honestly, I love that they are crumbly because that’s what makes them so moist and buttery! You can add an extra egg if you want them sturdier, but to me they taste better with 2. If you’re looking for something sturdy and chewy, my keto dinner rolls are a better fit.
- Watch my cooking video for more tips. Watch my video on YouTube!
Flavor Variations
This is the basic keto biscuit recipe I make most often, but you can easily customize it with add-ins:
- Rosemary Garlic – Mix in a tablespoon of fresh rosemary and 1-2 cloves of minced garlic with the dry ingredients. Perfect alongside a salad or filet mignon.
- Parmesan Herb – Replace 1/4 to 1/2 cup of the almond flour with grated parmesan cheese, plus a teaspoon of Italian seasoning. So good with my keto chicken parmesan!
- Cheddar Bacon – Stir in 1/2 teaspoon of smoked paprika, 1/2 cup of shredded cheddar cheese, and 1/4 cup of crumbled bacon before baking. Or try my cheddar bay biscuits instead.
- Sweet Cinnamon – Many of you have asked if you can make these almond flour biscuits sweet, and you can! Just replace 1/4 cup of the almond flour with 1/3 cup of Besti, along with a teaspoon of cinnamon and 1/2 teaspoon of vanilla extract.
Serving Ideas
I wasn’t kidding when I said these keto biscuits go with everything! Here are the many different ways you can enjoy them:
- Soups – Serve them on the side with my keto chili or low carb chicken soup, or use them as a topping for keto french onion soup. Honestly, they go with literally all my low carb soup recipes.
- Salads – They’re the perfect way to make meal salads more filling. Try my Big Mac salad or Cobb salad.
- Main Dishes – I especially love these almond flour biscuits with saucy dishes, like smothered pork chops, Tuscan chicken, keto Salisbury steak, or lemon parmesan chicken. Perfect for soaking up all the goodness!
- Breakfast – Slather on sugar-free Nutella or sugar-free jam and enjoy with your bulletproof coffee. You can also drizzle these with my keto maple syrup, use them for biscuits and gravy, or replace the pancake layer in my keto breakfast sandwiches.
- Sandwiches – These keto biscuits are definitely less sturdy than my keto bread or keto bagels, but I still use them for sandwiches. Just make them a bit larger and flatter (flatter ones will bake a bit faster). You can even use them as buns for a burger.
More Almond Flour Recipes
If you like these low carb biscuits, try my other favorite almond flour recipes:
Tools I Recommend For This Recipe
- Baking Sheet – Just the right size for a batch of 12 keto biscuits, and so durable. It’s my go-to!
- Large Cookie Scoop – For perfectly portioned, uniform rounds.
Keto Biscuits (5-Ingredient Recipe)
You'll love my fluffy, buttery keto biscuits! These low carb almond flour biscuits are so easy, with 5 simple ingredients and 2.5g net carbs.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
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Mix dry almond flour, baking powder, and sea salt together in a large bowl. Stir in whisked egg, melted butter, and sour cream, if using (optional).
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Scoop tablespoonfuls of the dough onto the lined baking sheet (a large cookie scoop is the fastest way). Form into rounded biscuit shapes (flatten slightly with your fingers).
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Bake for about 15 minutes, until firm and golden. Cool on the baking sheet.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 biscuit
- Tips: See my recipe tips in the post above! I’ll help you make sure your keto biscuits get the best texture.
- Store: Keep them in an airtight container on the counter for 1-2 days, or in the fridge for up to a week.
- Reheat: Warm in the oven or microwave. I recommend adding a thin layer of butter before reheating, so they stay moist.
- Freeze: Freeze the biscuits on a lined baking sheet until solid, then transfer to a zip lock bag and freeze for up to 6 months.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook, Low Carb Holiday Cookbook, Keto EBook Bundle, and Keto Cheat Sheet System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Biscuits
973 Comments
Lisa
1I’ve been making these from the first cookbook. Yesterday I used the site which mentioned the optional sour cream. What a game changer! Not only moister, but fluffier and more of a biscuit texture.
Rebecca
1Has anyone omitted the salt? My husband did not like the chunks of sea salt in the biscuit.
K K.
0Rebecca. I did accidentally once and they were a tad bland. I use a fine sea salt not the chunky one as likewise we do not care for a “bite of salt”. Fine salt works well. Hope this helps.
Maya | Wholesome Yum
0Hi Rebecca, You shouldn’t have any chunks. Did you use a coarse sea salt? I recommend fine sea salt, so that it blends in well.
Lassie
0I thought these would be a great alternative for our family because we love bread. Not so much. We’ve tried other almond flour recipes and I think we just don’t like almond flour. Fed these to the chickens.
Maya | Wholesome Yum
0Sorry to hear that, Lassie! Did you use super fine blanched almond flour? Many brands are too coarse and leave a gritty texture. I also recommend adding the optional sour cream for the best texture.
Jennifer
0Came out great luv it, was moist & fluffy, used dairy free sour cream & olive oil instead of butter..
Maya | Wholesome Yum
0Thank you, Jennifer! Glad to hear that worked well.
Michele S Stevens
0These are the best biscuits ever! Keto or not! We love these! I do add the sour cream. Absolutely amazing! Thank you!
Maya | Wholesome Yum
0I’m so happy to hear that, Michele! Really appreciate the kind words. Enjoy!
Greg
1Just started with the almond flour. Getting used to it. But is better than wheat flour. I made 6 big biscuits with this recipe. Cooking time was 24 min in my oven. They came out just fine. I like the buttery flavor.
Allison Kauffman
1I make biscuits and gravy with these and my husband eats them in the morning with jelly. They are wonderful!!
Ivy
0Very good recipe! My husband loved it! He even gave me a kiss! Lol
I skipped the sour cream or coconut cream. Does the cream make them more moist? Or what does it do?
Maya | Wholesome Yum
0That’s so sweet, Ivy! I’m so happy you and your husband loved these keto biscuits. Yes, the sour cream makes the biscuits more moist and tender.
Nicole
0I was really happy with these. Easy and fast. Reheated nicely. Taste great, excellent texture. Not eggy. Very fluffy and bread-like. Versatile.
Wholesome Yum D
0Thanks for the kind words, Nicole! I’m so glad they worked out well for you. Perfect for meal prep too!
Bev
0I love this recipe! It is simple, very low carb. I usually make it with the herbs and Parmesan cheese added, just some Italian seasoning. I love it warm with lot of butter or or rewarmed with cheddar cheese melted on it.
Wholesome Yum D
0I’m so glad you love it, Bev! That buttery, cheesy combo sounds so cozy and the herbs are such a great way to add flavor. Thanks for sharing how you make it your own!
Kim
0Being a diabetic and Southern lady, I’ve tried tons of low carb biscuit recipes. This is the absolute best ever!!! The taste and consistency is off the charts. They are so sturdy you can add meat or jam and they don’t crumble. Thank you so much for my final biscuit perfection recipe. Love Kim
Wholesome Yum D
0I’m so thrilled to hear that, Kim! It means a lot coming from someone who’s tried so many versions and I love that they’re sturdy enough for fillings too. Biscuit perfection is high praise!
Georgette
0I added shredded cheddar cheese in mine. These were so good I wanted to eat the whole batch fresh out of the oven. I will be making these a lot!
Wholesome Yum D
0I’m so glad you liked them, Georgette! Shredded cheddar sounds like such a tasty addition—fresh from the oven is always the hardest time to resist. 😄 Thanks for sharing what you did!
Cheryl
0I made these biscuits and they were sooooo good and buttery! I will make these again and again! 🙂
Wholesome Yum D
0I’m so glad you loved the biscuits, Cheryl! Buttery and delicious is exactly what I was going for, thrilled to hear you’ll be making them again! 🙂
Kathleen Holik
0Just love these biscuits. I added the cheddar with a bit of fresh parmesan cheese. And also the crushed bacon. And a bit of onion powder and garlic powder. They were delicious. I need to try them plain also. These make a great snack. They make you feel like you are cheating. I do believe your almond flour is the finest. Although, I always sift it several times before using it. I sometimes sift it 5 times (with the other dry ingredients). It takes a bit of extra time; but it is worth it.
Wholesome Yum D
0Kathleen, I’m so happy you loved the biscuits! Your version sounds absolutely packed with flavor. The cheese, bacon, and seasonings must’ve made them irresistible. I love that you’re taking the time to sift the almond flour multiple times too. It really does make a difference, and I’m honored you think it’s the finest!
Linda D.
0Made these biscuits with my Thanksgiving dinner today and they were very good. The sour cream made them taste great. I added a few herbs to them. Excellent recipe.
Wholesome Yum D
0I’m so glad you liked them, Linda! The sour cream really does make them so flavorful, and I bet the herbs were a delicious touch. Thanks for trying the recipe with your Thanksgiving dinner!
Cheryl
0I just made these tonight for dinner, and they taste amazing! I was skeptical, but tried them and liked them! I will be making these biscuits again! Thank you!
Wholesome Yum D
0I’m really happy to hear that, Cheryl! So glad you gave them a try even with some skepticism and even better that they won you over. Hope they become a regular at your table!
Phil Walmsley
0Great recipe! Have made it a few times and this time I added 1Tbsp of garlic powder and 1Tbsp of dried dill, came out great!
Wholesome Yum D
0Love hearing that, Phil! Your garlic and dill twist sounds super flavorful, thanks for sharing your variation!
Jas
0I love these fluffy almond flour biscuits right out of the oven. I like to freeze the leftovers as they microwave nicely in about 30 secs: 15 secs on one side and 15 on the other side
To achieve fluffiness: 1) Use organic Greek yogurt, 2) use fresh-active baking powder, 3) use Wholesome Yum Almond Flour, 4) use a medium cookie scoop, just under two inches in diameter and 5) do not flatten.
Delicious with a light skim of jam, honey or even smashed fruit like strawberries or blueberries.
Thanks for all the “how to” descriptions and lovely tips like using fine sea salt & unsalted butter. Jas
Maya | Wholesome Yum
0I’m so glad you love them, Jas! Thank you for sharing your tips. Great ideas for serving them, too!
Micaela
0The first time in case one of these biscuits I was filled with Bliss. They are delicious. Since that time I continue to keep a supply in the freezer and pop a couple out whenever I want some. They saw quickly and taste so awesome.
Wholesome Yum D
0Micaela, I love hearing that! Keeping a stash of those biscuits in the freezer is such a smart idea, nothing better than being able to grab a couple whenever the craving hits. I’m so happy they’ve become such a go-to treat for you!
Jeanna
0This is a winner. I halved the recipe and cooked my biscuits in my air fryer at 350 for 15 minutes. I also used sour cream. These biscuits are so tender and delectable!
Wholesome Yum D
0Jeanna, I’m so glad you loved them! Great idea using the air fryer and sour cream, thanks for sharing!
Janet
0Picky eater approved! My 1 year old liked them with butter. My 4 year old likes it topped with Blackberry Jam ( I used your Strawberry jam recipe swapped with blackberries). My husband and I love these with your Biscuit and Gravy recipe. I have to double the recipe for the weekend! I don’t mind. I’m just so happy to see my little guys eating something good for them. Thank you!!! Keep the recipes coming!
Wholesome Yum D
0This made my day, Janet! I’m so happy it’s picky eater approved. And, doubling it for the weekend sounds like a win all around!
Donna Casey
0I love these & shared the recipe with so many others. I make these as shortbread with cooked down blueberries or strawberries. I add a little monk fruit with allulose to sweeten. I’ve made garlic cheese bread/biscuits by adding shredded cheddar or Parmesan. Sometimes I add other savory herbs or I’ve made gingerbread spice biscuits. I’ve tried them too many ways to list, but they are always delicious. Oh, & I use my A2 yogurt instead of sour cream. LOVE these! Thank you!
Wholesome Yum D
0I’m so glad you love them, Donna! Your variations sound amazing, I need to try that blueberry shortbread version next. And, it means a lot that you’ve shared it with others. 🙂
Sarah
0I have made these biscuits every which way- plain, sweet, savory… delicious every time! So quick to whip up, versatile, and devoured. Some nights I’ve made a quadruple batch (family of 8) and we have whatever is leftover for breakfast topped with Wholesome Yum Honey substitute 🙂
Maya | Wholesome Yum
0I love that, Sarah! I hope your whole family loves them. Agree, they’re amazing with Wholesome Yum Zero Sugar Honey!
Robyn McPherson
0I’ve been on the candida diet for about 6 weeks now, and my partner said he wanted more “options” for breakfast. So I got a whim to make “biscuits”. These were SOOO good! I did the sweeter version and cut 1/4 cup of almond flour and used 1/4 cup of stevia. I meant to add vanilla, but I forgot. I also used a plant-based sour cream substitute as well. These actually fluffed up more than some candida waffles a made a couple of weeks ago!
I am actually gonna use these “biscuits” for pancakes…I used some Wholesum Yum honey on them…EXQUISITE!!
Maya | Wholesome Yum
0I’m glad you liked these, Robyn! Thank you for sharing your variation.
tvrez1
0I’ll like to buy your biscuits on line for sure
Maya | Wholesome Yum
0Awww, thank you! I don’t have that option right now, but will see if it might be possible in the future.
Lyn
0Absolute waste of time and money. No flavour at all.
Maya | Wholesome Yum
0Hi Lyn, Sorry to hear these keto biscuits were not what you were expecting. Based on your spelling of “flavor”, I’m guessing you are in the U.K.? I know that “biscuits” in the U.K. are what we call “cookies” here in the U.S. Biscuits here are a savory type of bread roll, typically served with soup or salad, and they are not meant to have a lot of flavor. They are meant to be buttery and a side for a meal. I hope this helps in case you want to serve them with a meal — they’re great with something saucy!
Jeri Miller
0What is Besti, please?
Maya | Wholesome Yum
0Hi Jeri, Besti is my natural sweetener that tastes and behaves closer to sugar than other sugar substitutes. You can learn more about Besti here. These keto biscuits are savory though (think soup and salad), so you don’t need Besti for this recipe unless you want to make them sweet.
Angel
0It has no sweetener. I added erythritol and lemon zest otherwise it would have been pretty bad I think.
Maya | Wholesome Yum
0Hi Angel, That is correct. This is a savory biscuit, the kind you’d serve with soup or salad. It’s not a cookie. I know “biscuits” in some parts of the world means what we call cookies here in the U.S. but that’s not what this recipe is. For what it’s worth, I don’t think it’s fair to rate a recipe 3 stars that you didn’t actually make, but I hope you liked what you did make.
Jephne
0I got a muffin top baking pan for Christmas and it makes 3 1/2” biscuits. My husband had two.
Maya | Wholesome Yum
0That’s great, Jephne! Thanks for sharing. A muffin top pan isn’t required for these biscuits, but you can definitely use one to get perfectly round biscuits, like I’m sure you did.
Julie Ellis
0This are delicious biscuits. I use part almond and part pecan flour.
Maya | Wholesome Yum
0I’m glad you thought so, Julie! And thanks for sharing your variation.
Sandi M
0These were perfect to go with soup on this snowy evening in Florida! Crazy! Everything closed early which gave me time to truly cook. Turns out these yummy biscuits are so fast and easy that I’ll even be able to make them on a busy day. I did use the sour cream – great end result! I had to mix a bit of salted butter with the unsalted so I decreased my Celtic sea salt (it is coarse) and I did not find these to be overly salty.
Maya | Wholesome Yum
0I’m glad you liked these, Sandi! Yes, I heard about the snow in northern FL right now – so crazy! Enjoy your biscuits.
Patty Konkol
0Yum, yum, yum! Made these and my husband and I both thought they were delicious and very easy to make. Going to try again with a sweet version using cinnamon and vanilla extract!
Tammy
0Patty, how did the sweet version turn out?
Mary Kay
0Was thinking of doing this exact thing. Thanks for the confirmation!
Elizabeth Bone
0I started eating a therapeutic keto diet and wanted to find something for our Thanksgiving feast. I found this recipe and it was such a hit! I couldn’t believe how good they were. I served them with the soup I made, but they’re also great with some butter on top or a fried egg. 🙂
Maya | Wholesome Yum
0I’m so glad to hear that, Elizabeth! Best of luck on your journey.
Marie
0I made the biscuits dairy-free by subbing in coconut oil for butter and mayo for sour cream. They turned out great!!
Sharon
0Almond flour biscuits have become a regular in my house. I make them every few weeks. It is one of the best biscuit recipes I have found, and I use coconut yogurt instead of sour cream.
Holly
0Just made this biscuits to go with our chilie for dinner tonight. They are delicious. We did rosemary and garlic. Next time will try the cheddar and bacon.
Maya | Wholesome Yum
0Thanks, Holly! What a lovely combination with chili.
Amy M.
0These are delicious!! I will definitely be making them again. I enjoyed them with some Keto sausage gravy.
Maya | Wholesome Yum
0Thank you, Amy! What a great combination.
Andrea Halford
0These and your cheddar biscuits are amazing!!! So quick and the whole family loves them! I freeze 1/2 and there are amazing later in the week!
Pairs great with your cauliflower soup.
Maya | Wholesome Yum
0I’m so glad you and your family love these and the cauliflower soup, Andrea! What a perfect combination. Enjoy!
Jill Bernstein
0I’ve made these biscuits many times and they are always a hit. I sometimes add different herbs, but the recipe as written is perfect. Thanks Maya!
Maya | Wholesome Yum
0Thank you, Jill! Yes, these are super customizable with different herbs.
Andrea- Halifax
0I’ve made these and they are delicious and very easy to make.
Regina
0Followed the recipe exactly but mine came out flat. I measured everything correctly using the right ingredients. They taste good but are more like a slice of round bread.
Maya | Wholesome Yum
0Hi Regina, These keto biscuits come out about the same height that you flatten them to before baking. If you want them taller, just flatten them less before placing in the oven. Do make sure your baking powder is fresh, too. Hope this helps!
Cindy
0These are great ! How can I best store leftovers?
Maya | Wholesome Yum
0Thank you, Cindy! You can keep them in the fridge or freezer. See my notes on storage in the post above.
Laurie Ordway
0I have just starting eating low-carb but was missing a bread to have in the morning. I made these almond flour biscuits today. They came out very nice. Couldn’t wait until tomorrow morning to have one. They are very good! Not as dense as a regular biscuit, but very tasty. Looking forward to having it with my morning egg. Oh, I did put in the sour cream and it makes the biscuits very moist. My next try will be the Almond flour bagels. These recipes are going to help me stay on the low-carb diet. I am feeling so much better!
Maya | Wholesome Yum
0Thank you, Laurie! Yes, I think they are wonderful with eggs. That’s awesome that you’re feeling better!
Alice Bedwell
0When the husband says “are you sure this is. Keto”. You know you have a keeper. Soft and buttery…yummy!
JP
0Half Almond, half coconut flour and a tsp of almond flavouring ? needed to add an extra egg and a bit more butter and cooked for a 30 mins. Perfect!
Jackie
0Could I substitute avocado oil for the butter?
Maya | Wholesome Yum
0Hi Jackie, I haven’t used avocado oil for this particular recipe, but generally don’t recommend replacing fats that are solid at room temp with those that are liquid at room temp. If you need a dairy free option, coconut oil would be the best substitute.
Wanda
0These were delicious. However one piece of info is left out. How many to separate the mix into when doling them onto the sheet to bake? So how do we know what portion equals the nutrition info when counting calories or carbs? If I missed it, I apologize.
Maya | Wholesome Yum
0Glad to hear you liked them, Wanda! I usually get 12 biscuits, so the nutrition info is based on 12. The number of servings is near the top of the recipe card.
Tor
0I love love love this recipe!! I had to review it since this is like my 20th time using it!!! Simple and so delicious! I do substitute the eggs w/egg whites and butter with plant based butter and it’s still super delicious!!! Thank you for this!!!
GMS
0Made these biscuits for Easter holiday. They were eaten faster than the meal ☺. We will use these biscuits often. They were moist and melt in your mouth with butter! Was great for diabetics in the family because it didn’t spike the sugar levels.
Laura DeHaven
0Love this recipe! I make it weekly as a treat so I have a little bread for breakfast. I am avoiding dairy so I sub coconut oil and goat’s milk yogurt for the butter and sour cream, and these are moist and delicious. I either bake as directed, or I’ve started loading them into my silicone muffin tray which makes them extra cute as well 🙂 This is a go-to Wholesome Yum recipe for me.
Betsy
0I LOVE this recipe. Have made them twice now and the whole family enjoys them! Could you make these into a lemon scone type? Or just add lemon juice/zest, some vanilla and a little sweetener?
Maya | Wholesome Yum
0I’m so glad you love these keto biscuits, Betsy! I do have a keto scone recipe and you can definitely add lemon zest to it.
K K.
0Thank you so much for this recipe. I really like the way they turn out. It’s such a versatile recipe too in that I sometimes add (not all at the same time, and amount are different, to my family’s liking)
Seasonings, fresh/mostly dried herbs, seeds, nuts, cheeses, on occasion I need more fiber so will add psyllium husk powder, flaxseed meal/flour or a protein powder with a touch of buttermilk or a keto milk for consistency. But I’ll say 98% of the time I stick with your recipe, Maya. Thanks again.
David Lyness
0How can I ensure the biscuits come out more crispy?
Maya | Wholesome Yum
0Hi David, You could bake them for longer if you want a crispier exterior, but the inside may dry out more along with that.