Buttery Keto Biscuits
Tender, buttery low-carb biscuits made with almond flour. They mix in minutes and bake fast, perfect for busy mornings.
Ingredients
- 2 cups blanched almond flour finely ground
- 2 tsp baking powder aluminum-free
- 1/2 tsp kosher salt
- 4 tbsp unsalted butter cold, cut into small cubes
- 2 large eggs room temperature
- 1/3 cup sour cream full-fat
- 1 tsp apple cider vinegar
- 1/4 tsp garlic powder optional
- 1/2 cup shredded sharp cheddar optional
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, baking powder, salt, and garlic powder if using.
- Add the cold butter cubes. Cut them into the flour with a pastry cutter or fork until pea-sized bits remain and the mixture looks slightly sandy.
- In a separate bowl, whisk eggs, sour cream, and apple cider vinegar until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined; do not overmix. Fold in cheddar if using.
- Use a large cookie scoop or two spoons to drop 8 equal mounds of dough onto the lined baking sheet, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, until the tops are lightly golden and the edges are set. The centers should feel firm when gently pressed.
- Cool on the sheet for 3 minutes, then transfer to a rack. Serve warm with butter or your favorite toppings.
Notes
- For extra browning, brush the tops with a teaspoon of melted butter right after baking.
- If your almond flour is clumpy, sift it for a lighter crumb.
- Chill the scooped biscuits for 10 minutes before baking if your kitchen is warm to help them hold shape.