Tender and Fluffy Keto Biscuits

Name: Tender and Fluffy Keto Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 biscuits
Ingredients: 1 large egg; ¼ cup sour cream; ¼ teaspoon sea salt; 1 cup superfine almond flour; 2 teaspoons baking powder

User Reviews

4.9

282 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 biscuits
Calories
277 kcal
Course
Breakfast
Cuisine
American

Tender and Fluffy Keto Biscuits

Winston Campbell

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These 30-minute keto biscuits are made with almond flour. They're wonderfully tender and fluffy, and they are truly easy to make.

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Ingredients

Servings

1 large egg
¼ cup sour cream
¼ teaspoon sea salt see notes below
1 cup superfine almond flour 4 ounces
2 teaspoons baking powder fresh; gluten-free if needed

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Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the egg, sour cream, and salt.
Using a rubber spatula, mix in the almond flour followed by the baking powder. The batter should be thick, as shown in the photo. If it's thinner than this, add ½ ounce (2 tablespoons) of almond flour.
Using a 2-tablespoon scoop, place six mounds of the batter on the prepared baking sheet, spacing them 2 inches apart. Do not flatten the mounds.
Bake until golden, for 15-17 minutes. Don't overbake or they will be dry.
Serve warm.

Notes

If you plan to serve these biscuits with jam or honey, use just a pinch of salt.
I recommend Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces. It's best to measure almond flour by weight rather than by volume. Please don't use coarse almond meal in this recipe.
Don't try to shape these biscuits by hand. The dough is too sticky for that. Treat them as drop biscuits, and use a scoop to drop them on the baking sheet.
Flat biscuits are usually the result of batter that is too thin. See the photo in step 3 above - the batter should be thick, and the biscuits should hold their shape on the pan and not spread at all before they are put in the oven. If your batter seems thinner than the one shown, add an extra ½ ounce (2 tablespoons) of almond flour.
These biscuits are best when eaten warm. If you have leftovers, you can keep them in an airtight container in the fridge on paper towels for up to 4 days. Briefly reheat them in the microwave before enjoying them.
You can easily double this recipe and make 12 biscuits. They freeze well, and you can thaw them directly in the microwave.

Nutrition Information

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Serving 2biscuits Calories 277kcal (14%) Carbohydrates 10g (3%) Protein 10g (20%) Fat 23g (35%) Saturated Fat 4g (20%) Sodium 551mg (23%) Fiber 5g (20%) Sugar 2g (4%)