Homestyle Buttery Keto Biscuits: The Fluffy Low Carb Side You Crave
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Giving up the comfort of a warm bread basket is often the hardest part of adopting a low-carb lifestyle. You don’t have to settle for dry, flavorless substitutes just to stay on track with your goals. These savory drop biscuits are golden outside, incredibly fluffy inside, and rich with garlic butter flavor that satisfies your deepest comfort food cravings.
Why This Recipe Rocks
- No More Dry Crumbs: Almond flour requires a special touch to avoid that “cardboard” texture. The combination of butter and sour cream ensures the crumb stays moist, tender, and holds together perfectly.
- The Secret to Fluffiness: Because this batter is heavier than wheat dough, fresh baking powder does the heavy lifting. It creates little air pockets that mimic the rise of traditional bread without the carbs.
- No Rolling Pin Needed: We skip the messy rolling out entirely. By simply scooping and dropping the dough, you preserve the air bubbles for a lighter texture (and save yourself a ton of cleanup!).
- Flavor in Every Bite: Unlike fresh garlic which can burn or clump, using garlic powder ensures that savory, buttery goodness is evenly distributed in every single bite.
Comfort Food Made Smarter
If you’ve read my story, you know I refuse to eat food that tastes like “diet food.” I believe meals should be joyful, not a punishment. These low carb drop biscuits are a staple in my kitchen because they bridge the gap between healthy eating and pure comfort.
They are high in healthy fats and protein, making them incredibly satiating. I feel full and steady after eating just one, unlike traditional white flour biscuits that often lead to a sugar crash. They are the perfect vehicle for mopping up sauces or serving alongside a hearty breakfast.
Speaking of breakfast, these pair beautifully with My Favorite Farmer’s Market Omelet for a protein-packed start to your day. Or, if you need a cozy dinner option, try dipping them into The Coziest Hearty Turkey Chili Recipe.
How to Make The Perfect Almond Flour Biscuits
The beauty of this recipe is its simplicity. Start by preheating your oven to 350°F (175°C) and lining a sheet with parchment paper. In a small bowl, whisk your dry ingredients—almond flour, baking powder, salt, and garlic powder—until they are completely free of lumps.
In a separate bowl, whisk the sour cream, egg, and melted butter until smooth. Pour the dry mix into the wet mix and fold nicely. You want a thick, cohesive dough that holds its shape on the spoon.
Using a large spoon or cookie scoop, drop six mounds onto your baking sheet. Don’t press them down! Bake for 15 to 17 minutes until the tops are golden brown. Let them cool for at least 5 minutes on the tray to firm up so they don’t crumble in your hands.
Tips for Success
- Use Superfine Flour: The texture of your flour makes or breaks this recipe. Avoid coarse almond meal (which has skins); superfine blanched almond flour creates that light, bread-like interior.
- Don’t Over-mix: While there is no gluten to overwork, mixing too vigorously can knock the air out of the batter. Fold just until combined for the fluffiest results.
- Cheese Variation: Craving that famous “Red Lobster” vibe? Fold in ¼ cup of sharp cheddar cheese and a pinch of dried parsley before baking for a savory, cheesy twist.
- Storage: These keep well in the fridge for up to 4 days. A quick 10-second zap in the microwave brings back that fresh-out-of-the-oven softness.
Common Questions
Can I substitute coconut flour for the almond flour?
No, coconut flour is much more absorbent than almond flour. Substituting it 1:1 will result in a very dry, crumbly mess. This recipe is specifically calibrated for almond flour.
Why did my biscuits spread and flatten?
This usually happens if the butter was too hot when added to the mix, or if the dough sat out too long in a warm kitchen. Make sure your melted butter has cooled slightly before mixing to keep the batter structure intact.
Print
Homestyle Buttery Keto Drop Biscuits
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 biscuits 1x
- Category: Breakfast / Side Dish
- Cuisine: American
Description
These tender, low-carb biscuits get a savory upgrade with a hint of garlic and rich butter, giving them that classic homestyle taste without the gluten.
Ingredients
Dry Ingredients
- 1 cup superfine almond flour (blanched, not almond meal) (approx. 112g)
- 2 teaspoons baking powder (fresh)
- ¼ teaspoon fine sea salt
- ¼ teaspoon garlic powder (optional, for savory flavor)
Wet Ingredients
- ¼ cup sour cream (full fat) (60g)
- 1 large egg (room temperature)
- 1 tablespoon unsalted butter, melted and slightly cooled (14g)
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line a standard baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Combine dry ingredients: In a small mixing bowl, whisk together the almond flour, baking powder, sea salt, and garlic powder. Ensure there are no lumps in the almond flour or baking powder. (Note: Mixing dry ingredients separately first ensures the leavening agent is evenly distributed, preventing bitter bites.)
- Whisk wet ingredients: In a separate medium-sized bowl, whisk the egg, sour cream, and melted butter until the mixture is smooth and uniform.
- Create the batter: Pour the dry almond flour mixture into the wet ingredients. Using a rubber spatula, fold them together until a thick, cohesive dough forms. The batter should be stiff enough to hold its shape; if it looks runny, let it sit for 2 minutes to absorb moisture or add an extra tablespoon of almond flour.
- Scoop and shape: Using a 2-tablespoon cookie scoop or a large spoon, drop six equal mounds of batter onto the prepared baking sheet, spacing them about 2 inches apart. Leave them as rustic mounds; do not flatten them, as they need height to stay fluffy.
- Bake: Bake on the center rack for 15 to 17 minutes, or until the tops are golden brown and firm to the touch.
- Cool and serve: Remove from the oven and let the biscuits cool on the tray for at least 5 minutes before handling (almond flour baked goods are fragile when hot). Serve warm.
Notes
- Allergy Alert: This recipe contains Tree Nuts (Almonds), Egg, and Dairy.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave for 10-15 seconds to restore softness.
- Flour Type: Be sure to use “Superfine” almond flour. Using coarse almond meal (which still has the skins) will result in a gritty, heavy texture that doesn’t rise well.
- Variation: For a “Cheddar Bay” style biscuit, fold in ¼ cup of shredded sharp cheddar cheese and a pinch of dried parsley during step 4.
Nutritional Information
(Values are approximate per biscuit)
- Calories: 156 kcal
- Total Fat: 14g
- Saturated Fat: 4g
- Cholesterol: 45mg
- Sodium: 270mg
- Total Carbohydrates: 5g
- Dietary Fiber: 2g
- Sugars: 1g
- Net Carbs: 3g
- Protein: 5g
Nutrition information is calculated using third-party databases and is provided as a courtesy. Since values vary by brand and produce, we suggest calculating them yourself for the most accurate results.
I hope these gluten free keto biscuits become a regular part of your rotation just like they have in mine. It’s amazing how a simple side dish can make a healthy meal feel like a special occasion. Remember, these are just my kitchen adventures—chat with your doctor for personalized tips!
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