Low Carb Biscuits

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DSCF9208The more I read about wheat, the less I want to eat any. That’s why I made a new biscuit recipe without Carbquik. These can be made as a plain biscuit, or you can add the cheddar and garlic for a low carb garlic cheddar biscuit. These are also gluten-free.


Low Carb Biscuits

1 1/2 cups almond flour

1/4 teaspoon salt

1 tablespoon baking powder

2 eggs

1/3 cup sour cream

4 tablespoons melted butter

1/3 cup shredded cheddar cheese (optional)

1/2 teaspoon garlic powder (optional)

Preheat oven to 400 degrees. Spray a pan with non-stick cooking spray. (These spread out too much and puff up too little on a cookie sheet. Use a pan with 12 wells.) Mix all dry ingredients. Add wet ingredients and combine thoroughly. Drop about 2 heaping tablespoons in each well. Bake 10-12 minutes, until golden brown.

NET carbs 2 per biscuit


166 thoughts on “Low Carb Biscuits”

  1. These look really delicious. I am glad you have made them GF. Do you have the carb count on these?? Thanks for all your great recipes.

        1. No, they would be very different. Generally to change from almond to coconut flour you need to halve the amount of flour and double the wet ingredients. I have not tried that with this recipe, so I really don’t know how they’d be.

  2. You have got to be kidding, no flax, simple ingredients, and only 2 carbs per serving. Amazing! Next on my list to make, thank you!

  3. These biscuits are wonderful! I didn’t have sour cream so used full-fat Fage Greek yogurt. It worked beautifully but I will try these using the sour cream as well after my next trip to the grocers! Thank you very much!

          1. Did I miss something? The recipe above only says ONE TABLESPOON of baking powder, not 2 like I am reading in the feed

  4. Made these tonight and now I’m kicking myself for only making 1/2 a batch. These are DELICIOUS! Even my husband, who is often not thrilled to eat my experiments, devoured his portion.

  5. These were delicious. My husband liked them, and usually isn’t a fan of low carb concoctions. I didn’t have enough sour cream so I added a little cream cheese to make the 1/3 cup and they turned out just fine!

  6. I made these biscuits tonight to go with my “breakfast for supper” and I just want you to know they are FANTASTIC!!! They taste very similar to the 7up biscuits I use to make before my husband and I went low carb. Thank you so much for the wonderful recipes!! I also have made several other of your recipes and they are fabulous too!! :-) especially the chicken broccoli casserole!! yum! yum!!

  7. Hi, I made these with cheese — quite good, next time I’ll add some herbs.

    Question: Do you really mean 2 TABLEspoons of baking powder? It seems quite a lot.

    1. I’m glad you liked them. I do actually use 2 tablespoons. Almond flour just seems so much heavier to me that I tend to use more baking powder than I did when I used regular flour.

  8. I made these biscuits to go with our shrimp scampi tonight and everyone LOVED them! Thank you so much! I cannot wait to try your other recipes…everything looks delicious!

  9. These are really awesome! They were a touch salty but it may have been the butter I plopped on top of one…..and yes, my hubby liked them too and he doesn’t usually like low-carb stuff. Thanks for the recipe!! I’m taking them to work tomorrow to sub for the usual high carb biscuits!

  10. I love these biscuits! I tried modifying them today and they were even more flour biscuit-like! I swapped a 1/2 cup almond flour for a 1/2 cup oat _fiber_ (0 net carbs). They held their shape better and were so much like flour biscuits.

      1. Oat fiber is something that you generally cannot find in a store. Most people buy it online. It is a white powdery substance that is different than oat bran. I got mine through Honeyville.

  11. Has anyone tried these WITHOUT the cheese and garlic powder? If so, could you please let me know what they tasted like. Someone mentioned those classic 7-up biscuits and I’m wondering if they would taste more like them without those two items, because that original recipe didn’t have either cheese or garlic powder and they were delicious!

    NOTE: I am reposting my earlier comment because I forgot to check off where it said Id be emailed/notified when a response was posted :-)

  12. I am unsure what I did wrong…. Turned out really crumbly more like cornbread…. Help! Do you knead the dough like with regular biscuits?

    1. Mine were awful, crumbly, super buttery/salty. I’m so sad! I make my own baking powder with baking soda and cream of tartar. Have to use plain coconut milk yogurt in place of sour cream. They stuck to the sprayed muffin tins just awful, too. I combined the dry and wet ingredients with my Kitchen Aid and it got super bubbly. Too much? Other ideas? THANK YOU!

      1. I’m not sure what went wrong. I’m sorry. I haven’t had that happen, but I’ve never made them with your exact ingredients either.

  13. Can these be frozen and baked later? I like to have some in freezer to pop into the oven. I dont like to freeze cooked ones and reheat.

  14. I made these biscuits last week following the recipe exactly. They were delicious, even my husband really liked them and I can’t usually push low carb/diet food on him.

    Great recipe, thanks!!!

  15. Hi, I followed this recipe to the letter but could not eat them as they tasted sooooooo salty. I’m assuming this is because of the baking powder. Any ideas what I’m doing wrong??

    1. I don’t know. Some people say that. I’m not sure if it’s a difference in ingredients or a difference in personal tastes. You could cut out the added salt and use unsalted butter. Hope this helps!

    2. I haven’t yet tried this recipe, just saw for the 1st time tonite. But I wanted to comment on people saying that theirs was too salty. I find that most people buy salted butter. I only use unsalted, because that is far more versatile in recipes. Especially when used in conjunction with baking soda or powder. Try unsalted butter.

  16. My dad just got put on a low carb diet and I just happened to run across this recipe. After seeing the great reviews, I will definitely be making them soon! :)

  17. I misread the ingredients and, in fact, used 2 teaspoons of baking powder and they seem just fine to me! (especially not having tried the ‘real’ recipe!). In fact, I liked them so much that I have just popped a second lot into the oven, using coconut instead of cheese, some stevia, coconut oil instead of butter and cinnamon and nutmeg instead of salt (again with only 2 tsp baking powder). These are like English scones and I thought it would be great to have some sweet and some savoury!

    1. Just wondering why you and a few others (even the author) used 2 units of the baking soda (though you meant to do TBS) when the recipe clearly says 1 – TBS.

      I am just wondering what I am missing here that everyone is seeing 2 units and I only see 1 unit. I still think 1 TBS sounds like a lot and would probably reduce it to 2 tsp

    1. There’s not really a difference. I like blanched almond flour from Honeyville. That means the skin was removed before the almonds were ground.

  18. I used only 2tsp of baking powder, since I really don’t like to overdo it on the cornstarch that makes up the bulk of baking powder. They came out wonderful! I used monterey jack since that’s what I had on hand, and they’re tender, fluffy, and VERY biscuit like! Thanks for the recipe! I found I get the best results with Honeyville almond flour, since it’s so fine, and baked goods fluff up nicer than with other brands like Bob’s.

  19. I made these for Easter dinner and they were amazing! Definitely the best low carb bread Item I have had! I did use the 1/2 c oat bran as suggested by another person and I included the cheese and garlic powder. Next I am going to try them with some stevia and maybe cinnamon and use them for strawberry shortcakes with some sugar free whipped cream! Thank you very much for sharing this great recipe!

  20. I just made this recipe from start to finish in about 30min! SO happy! To be honest, I was quite skeptical, but it turn out delicious!

    I didn’t have sour cream, so I used 2% Greek yogurt + 1 tbsp half&half, so I increased the net carb content in about 3g. I used a mini-muffin pan, so I had 24 mini portions, so ended up with approximately 1.2g net carbs/mini-muffin. GREAT!

  21. Do you think this recipe would work with coconut flour? I am out of almond flour and was thinking of trying to make some biscuits for tomorrow’s breakfast.

  22. These were very good. I used the 1/2 cup of oat fiber. I am planning on making these as those Bisquick sausage balls except I will cook the sausage first. Really nice. Thank you!

  23. I just made these cheesy garlic biscuits and they are totally AWESOME!!!! I would have never dreamed low carb biscuits could taste so darn good. The only thing I will do differently next time is add half the amount of garlic. I LOVE garlic but these were a tiny bit too garlicy for me. It may have been the brand I used. Regardless, thank you so much, Anna, for such an awesome recipe!!!!!

  24. I made these tonight and they tasted great. Mine rose very well in the oven, but sank in the middle before they were done. Did I do something wrong? I made the garlic/cheddar version and followed to recipe exactly.

    1. I’m not sure. I’ve not had that issue with these before. I use an ice cream scoop to put them in the pan, and mine are sort of rounded at the beginning. That might help.

  25. I just made these and they are DELICIOUS! I almost feel like I’m cheating. I already ate 3! Before I eat the whole pan, how many calories are in each?

  26. These are fantastic!!! I would definitely use that amount of baking powder as well. It helps keep them fluffier!


  27. Ok so I just made these biscuits and they just didn’t hit the spot for me……what did I do wrong? I did split the almond flour with coconut flour but that’s the only difference. They just seemed really mealy although the flavor was good I miss the fluffiness of regular biscuits.Help! I’m really trying to get on board with this low carb thing but struggling what can I do to satisfy the fluffy need?

    1. I’m not sure. I’ve not made this recipe with coconut flour. I’ve seen recipes on other blogs that do. Just remember, almond flour and coconut flour are not interchangeable at all. You have to significantly lower the amount of flour and increase the wet ingredients when using coconut flour. Hope this helps!

  28. Way too much baking powder… mine came out with a really nasty, bitter aftertaste. So bummed… huge waste of expensive almond flour. :( I hope that we can salvage these by covering them in sugar free maple syrup.

  29. These were incredibly salty. So much so that we ended up throwing them away. I only added the 1/4 tsp of salt. What else would have made them salty? The 2 Tbs of baking powder? Could I get away with using less?

    1. I’m not sure why they are so salty. It must be a difference in some of our ingredients. I wouldn’t cut down on baking powder, because it’s hard to get almond flour to rise. You could use unsalted butter in addition to cutting out the added salt. Hope that helps!

    1. I’m sorry, but I’m not sure about the calorie count. I don’t actually count calories. However, I did just post a new biscuit recipe, and I did include calories on it for people who do want to know. That recipe is here.

  30. Is there a difference between almond meal & almond flour? I used almond meal & mine turned out VERY dry. I was really excited to try this recipe too.

    1. I don’t think there is a difference between the two. I think there are differences in brands though. I only use Honeyville blanched almond flour. It’s the best quality and the best value per pound. You can find it here. At any rate, these aren’t dry at all when I make them, so I’m not exactly sure what the problem might be.

      1. I read somewhere that almond flour is made with blanched/skinned almonds whereas the meal is made from unskinned almonds (thus has a little more fiber).

  31. I made these tonight, omitted the cheese/garlic powder to have them plain with breakfast (for dinner lol)…did I do something wrong? They tasted and had a texture more like cornbread…not bad, but I was really hoping for a biscuit! Next time I will probably omit all of the salt, they seemed too salty to me as well…

    1. I have posted an updated recipe for biscuits here. If you don’t like those, you may want to try to find a recipe with coconut flour. Some people prefer the texture that way. I like coconut flour for certain things, but I feel like I can taste it too. I’m not sure how it would be in a biscuit. I think some others have enjoyed it though. Hope this helps!

  32. Thanks so much. I made these and they are delicious. I added the cheese..only problem they don’t hold together too well. Kind of crumbly…Any suggestions?

  33. OMG. Just made these in the same pan. I added some chives. So darn good. Next time will top with a bit more cheese and make a double batch. Would be great as a breakfast sandwich.

    1. Sorry, kept reading all the other comments and I found my answer. 4 Carbs total… which is insane for a biscuit!!! Thank you so much! I cant wait to try them.

  34. Can you tell me what size and brand 12-well pan you are using. I have looked everywhere and can’t seem to find one. Thanks, I can’t wait to make these!

  35. just calculated all ingredients for calories count using 1/2 c oat bran and 2 tsp baking powder and 5% sour cream and calorie count = 148.5 per piece baked in mini loaf pan (12) only got 11……………
    1 c almond flour = 640
    1/2 c oat bran = 347
    salt, baking soda = nil
    2 eggs = 144
    1/3 c sour cream = 106
    4 T butter = 397
    = 1634 divided by 11 = 148.5
    Hope this is correct

    1. please ignore…………duhhhhhhhhhhhhh …my baking pan (until I used to make HRH some banana bread) is only an 8 mini loaf pan and I only used 7 sooooo calories count is actually 233 per bread……..I am soo sorry to all who also count calories !!!

      moderator please remove if feel necessary

  36. These were fantastic! I used 1/2 of the recommended baking powder and used the batter as a topping for chicken pot pie. I didn’t use them as regular biscuits so I don’t know how it works for that but this will definitely be my new pot pie recipe!

  37. I just made these. They were ok and a bit of a blessing after so long with no bread, but they were SO bitter and had quite an aftertaste. My husband didn’t like them at all (not a bad thing since he won’t eat them all). What did I do wrong?!

    1. I’m honestly not sure. Most people love these, but sometimes people say the same thing you are. I can’t figure out why though. Sorry!

  38. These are fantastic! I make them all the time! I also use this as a base, and add fruit, molasses, and/or honey! Kids love it! I also had the bitter aftertaste on my first batch, but had added garlic and cheese on that one. Excluded garlic and cheese 2nd time around and they tasted great! Make a pot of lentil soup, throw together a salad, and you will have a super happy group!

  39. OK!!! I have made these again…several times! (like, right now!) I use half the baking powder and they are wonderful!! I add parmesan and some Greek seasoning and they’re amazing! Thank you for this recipe. It’s so nice to have biscuits!!

  40. I must have done something wrong. I made them and they were very soapy in taste. Maybe the oil spray I used? They also turned out more like a moist cornbread, not dry or biscuit like. I’m pretty bummed that I used the last of my almond flour on these :/

    1. I’m so sorry about that. These have gotten mostly awesome reviews, but some other people have had trouble too. I’m not sure what happened. I know it’s a real bummer to feel that you’ve wasted almond flour though. I’ve changed the recipe some for the cheddar biscuits. I’ve not heard of any problems with those.

  41. I just baked these experimenting with breads to use for my Thanksgiving dressing for tomorrow. Andrea…the bitter taste is most likely the baking powder. My batch has too much baking powder as you can definitely taste it, so I will do as others commented they did and reduce the baking powder next time. Other than that, they were fantastic. Very light texture. I will probably go ahead and use this batch in the dressing as I think the seasonings will cover up the bitterness.

  42. Oh my goodness!!!! Sooo good and actually very filling…ate 1 for breakfast and am full and satisfied! Made this batch without cheese and garlic and decreased the baking powder to 1 TBS since first batch had a very strong baking powder taste….they are FANTASTIC! Thank you…after no bread for almost 2 months, these are a welcomed addition to my low carb lifestyle!

    1. Hi! I’m not sure exactly what you mean by “s” territory. A combination of oat flour and almond flour can make awesome recipes. It would change the carb count some. If you want to make bake mixes combining flours, I would look at Jennifer Eloff’s site, Splendid Low Carbing. She is the queen of that and I love her recipes. Thanks!

      1. Anna, I think “S” category is related to Trim Healthy Mama (THM) meal plans. Just started reading the THM book. Still a THM newbie and there is a lot to learn, but I was thrilled to run across your low carb biscuit recipe. Thanks much for your creative recipe! :-)

    2. The oat fiber wouldn’t change it out of S. It’s a FP ingredient so can be used with S or E meals.

      FYI: S, E, and FP are from Trim Healthy Momma. S is satisfying (low carb), E is energizing (higher good carbs, low fat) and FP is fuel pull. FP is calories that don’t fall into S or E. These meals help your body burn stored fat.

  43. Use the same ingredients and same pan but mine stuck and I was left with crumbly chunks. Used cooking spray too. The chunks tasted good though but unusable.

  44. Made according to the recipe but left out the cheese and garlic powder. These were great! Much better than a recipe from a different site that used coconut flour. Thanks so much!

  45. oh my gosh! These are amazing! I just took them out 10 minutes ago and I’ve already eaten 2. The first one I topped with butter and some apple butter, and the 2nd I just had some butter. So so good!

  46. Made these this morning (quick to throw together – big plus!)
    Did not add the cheese or garlic powder (optional)
    The recipe, when I first saw, had 2 tbls baking powder.
    The recipe when printed, had 1 tbls baking powder.
    They are wonderful.
    Light, buttery tasting, and delicious.

  47. These are so simple and so light and lovely, very close to choux pastry without all the work! thanks so much for creating and sharing this recipe, served turkey ham, shave of cheddar, touch of fig jam or some with raspberry jam and mayo on them for an appetizer and all wanted recipe

  48. The southern girl in me can’t wait to try these! Has anyone tried them in a regular muffin pan? If so, was the cooking time similar? Thanks!!

  49. I pinned this recipe over a year ago but was too skeptical to try it until today. I could not imagine a low carb biscuit tasting like “real” bread. I. Was. So. Wrong. These are so light and buttery! My husband and I loved them! Thank you so, so much for sharing this.

  50. I make these all of the time to eat with cooked, dried beans. They replaced my cornbread perfectly. Someone mentioned “bitter” taste? Maybe too much garlic powder?

  51. Hello,
    I made these biscuits this morning! They are absolutley delicious!
    Per the comments, I see someone commenting on using 2 tbsp of baking powder and you responding to it saying that is correct…in your recipe it calls for only 1 tbsp of baking powder. Which do you use? I only used 1 tbsp and although they were yummy, they were a bit crumbly. We couldn’t eat them like a sausage biscuit. Also, can the almond flour be substituted with coconut flour? Thank you! :)

    1. I’ve changed amounts over time as I experimented with different baking powders. 1 tablespoon should be fine. Coconut flour will not work in this recipe.

  52. Hi!
    This morning I tried your recipe. It did not work out like yours a bit. The dough was very firm i was able to form little balls between my hands. In the oven they did not rise a bit. Would it be a solution to put some water or almondmilk into the dough or more eggs?
    Thank you

    1. I’m sorry. I’m not sure what made the difference. Sometimes you have to experiment some with your ingredients and personal preferences.

  53. Hi! Just wanted to know how many days these are good for, once baked? Are they better eaten immediately or better after a day or two? Thanks!

    1. After a day or two on my opinion. They are the best if you cut them open and fry them in a little butter. They are great with low carb jam or a piece of sausage.

  54. My first attempt with Bob’s Red Mill Almond Flour were a bust in terms of texture and flavor. I used a high quality almond flour this time and both my husband and I liked them very much. Thanks for the recipe.

  55. OH MY GOODNESS!!!! Thank you so much for posting! Been missing that biscuit/bread taste and this hit the spot!!! LOVE LOVE LOVE!!!

  56. Yum! I used Earth Balance instead of butter and they turned out great. I’m new to low carb, and these really satisfy that carb craving. Thank you!

  57. The bitter taste is probably caused by the baking powder not being aluminum free. I made these without the cheese and garlic and they were amazing! I put sausage gravy on them and wow! If that wasn’t good enough, I then tried using them like pancakes and they were great that way too! Thanks for the recipe!

  58. I made these with my daughter (age 5) last night and they turned out great. I doubled the garlic powder and added chives. We put them in a muffin tin (sprayed with olive oil spray) and it made 12 biscuits. They popped right out of the pan. Super quick and easy. I can’t stop eating them! They’re a great savory snack.

  59. followed the recipe except I had to convert to Metric…they were AWESOME!!! We have made them twice now…gotta go get some more Almond flour to make some more!!

  60. My biscuits didn’t look like this. I was looking forward to them looking like this, but they look entirely different and I won’t be able to use them as biscuits. Based on this picture I was looking forward to using them for breakfast biscuits. I followed the directions to the letter. I also only got 8 biscuits, not 12. Help!! What am I doing wrong?

  61. Hi there! I tried these yesterday and loved them! Mine turned out more like muffins but they were amazing! My carb-loving husband also liked them so I guess I’ll be making this recipe again with variations for different flavors of muffins!

  62. These are Amazing! I have made them twice! Once as written. They were great with dinner. The second time I used Mozzerella Cheese for a milder taste and they were so much like a regular biscuit for breakfast. Thanks so much!

  63. I have been low carb off and on for a few years now….recently I have gotten back in my low carb lifestyle and bread is where I get most of my allotted carbs from….I have tried the cloud bread but don’t care for the”eggy” flavor….So I decided to try your recipe and when I went to purchase the almond flour at my natural grocer,I found a low carb baking mix made from soy flour, whole wheat bran, oat bran and flax meal….So I tried this add you don’t have to double the baking powder or add xantham gum….they are AMAZING! They are still only 2 net carbs each and taste like whole wheat biscuits! Love them! Can’t wait to experiment with different seasonings and making sweet versions! Thanks again!

  64. Ok. The original recipe calls for 1 Tablespoon of Baking Powder…but in the comments you say to use 2. Mine did turn out crumbly..but not so bad as to pitch them…like cornbread…but they tasted awesome…made them in a mini loaf pan…2 Tablespoons of batter in each…oh i love this.

  65. I made these with
    1 1/2 cup almond meal (Bob’s)
    2 tablespoons of aluminum free baking powder (rumford)
    2 eggs
    1/3 sour cream
    4 tablespoons butter
    No added salt, cheese, or garlic powder
    I used 6 little ramekins and cooked them for 17 minutes
    they came out so light, fluffy, & taste great. Will make again thanks for a great recipe!

  66. These are wonderful! I put them in a six pie pan muffin holder type pan. I spread them out so they are the size of a bun. We cut them in half and toast them in a toaster oven. We love them I leave out the garlic because it makes them a little bitter. Thanks for the recipe!

  67. Just made these; so easy and great taste. I used a 12 well muffin pan and they were PERFECT after 10 minutes. They can be sliced into halves, but the sliced half is then a bit fragile. I have a feeling that I just won’t feel like separating and beating egg whites to make biscuits anymore.

  68. I made these this morning for Sausage Gravy & Biscuits
    They were great!! Slightly nutty. A texture between canned biscuits and cornbread. VERY yummy.

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