Easy Low Carb Keto Biscuits Recipe (Southern Style)

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One of the biggest things missing, when you start on a ketogenic diet, is bread. This Low Carb Keto Biscuits Recipe while not exactly like a traditional biscuit, it is an ideal option for a low carb breakfast!

Pinterest friendly image of keto biscuits with bacon and egg on biscuits and slices of bacon on the side.

I am a total southern girl at heart. Born and raised in Georgia, I have always loved homemade biscuits. When I first started eating keto several years ago, I was excited to find keto biscuit recipes online. I tried several different recipes with coconut flour (we’ve got nut allergies in our family), but all were dry and mostly tasteless.

I began to work on my keto biscuit recipe by tweaking and changing several different recipes here and there until I created the absolute perfect keto biscuits recipe. Add bacon, eggs, and cheese, and you will be in biscuit heaven. You can even change them up for dinner and make Garlic Keto Cheddar Biscuits by adding garlic powder and seasoning. 

Can I eat biscuits on keto?

While you can’t eat traditional biscuits on a keto diet, there are fabulous options. As I said, I’m a southern gal by heart. I didn’t want to give up my biscuits on keto. I knew that I could create a delicious biscuit recipe that was keto-friendly. After much trial and error, I have mastered the best coconut flour biscuits ever!

Keep in mind, they don’t taste exactly like the real thing, but they are a good substitute when you miss bread.

Is coconut flour Keto-friendly?

Coconut flour is keto-friendly. This excellent gluten-free flour option for keto biscuits is low in carbs and high in fiber.

If you don’t want to use coconut flour, you can use almond flour in this recipe. Almond flour is also keto-friendly. Since we have nut allergies in the home, I opt to use coconut flour for baked goods.

How do you bake with coconut flour?

It takes getting used to baking keto bread. If you’ve never cooked with coconut flour, it is a bit finicky, and the texture is different from regular fluffy gluten filled white flour, so don’t expect these biscuits to taste exactly like regular ones

As I previously mentioned, coconut flour is very absorbent and high in fiber. As a result, you will only use a small amount, and the batter will be very thick before baking in any coconut flour recipe. This is completely normal.

Can you taste the coconut flour in this biscuit recipe?

If you don’t like coconut, I would suggest using almond flour instead as you might notice a slight coconut flavor. The substitution is 1/4 cup coconut flour equals 1 cup almond flour.

A picture of 4 cracked eggs in a clear dish

This keto biscuits recipe calls for melted butter, sour cream, eggs, cheddar cheese, baking powder, and salt. Blending the ingredients and baking your recipe takes less than half an hour. This recipe is perfect for a quick side with dinner, a low carb breakfast option, or a bite to eat during your busy day.

An image of a bowl with biscuit batter and shredded cheese with a wooden spoon.

This recipe takes just a few steps. After you add the dry ingredients, stir in the shredded cheese.

Thankfully, we can enjoy cheese on keto. The type of cheese that I prefer in this recipe is cheddar cheese. However, you could substitute part of the cheddar cheese for mozzarella or anther favorite variety. The cheese is an essential ingredient because it adds moisture to prevent a dry biscuit.

Tip: Did you know pre-shredded cheese has more carbs than if you shred it yourself? It’s true. Ingredients are added so that the cheese won’t clump in the bag, which adds carbs. It’s always best to buy the cheese in a block and shred yourself.

Can you eat sour cream on a keto diet?

This keto-friendly recipe calls for sour cream to add moisture to the batter. Sour cream is low carb and high-fat, so it perfectly fits the bill for a ketogenic diet.

Tip: If you don’t have sour cream, cream cheese can be substituted in the same amount.

Image of a muffin pan filled with bicuits fresh out of the oven in muffin cups.

I prefer using parchment paper liners for the muffin cups so that the batter doesn’t stick. Once these delicious biscuits are done, they pop right out of the muffin tin, and the liners peel off easily.

Should you refrigerate biscuits?

I do keep mine in the fridge in an airtight container. Keto biscuits will keep for approximately one week in the refrigerator if stored properly. Sometimes I make a big batch of these biscuits for quick access during my busy week. This is an excellent way to start meal planning to save time.

Can I freeze biscuits?

With a large family, we rarely have enough leftover to freeze. If you do wish to freeze keto biscuits, then wrap them individually in aluminum foil once they have completely cooled and place them in a freezer-safe bag or container. This will prevent them from drying out or losing flavor.

low carb biscuits in a basket with a kitchen towel under them

You’ll know when the biscuits are done baking when the tops are a nice golden brown. This is such a great recipe for a change of pace for a delicious and satisfying low carb breakfast.

How Many Carbs in Keto Biscuits?

These quick and delicious biscuits have only 1g net carbs per biscuit.

Is sausage okay to eat on the keto diet with biscuits?

You may want to serve these keto biscuits as a quick breakfast option served with sausage. Sausage and bacon are two options that work well to make a delicious and filling breakfast sandwich. I like to enjoy mine with bacon and eggs while my hubby and kids prefer sausage.

A picture of Keto Low Carb Biscuits on white dish with an egg in the background

How do I Make a Biscuit Breakfast Sandwich?

You can make this recipe into a simple breakfast sandwich with crispy bacon, eggs, and cheese. Cook eggs and bacon as you’d typically enjoy them. Cut open a keto biscuit and place the eggs, bacon, and cheese inside, then put the top on.

More Keto Breakfast Recipes: 


How to Make Easy Low Carb Biscuits:

A picture of Keto Low Carb Biscuits on white dish with an egg in the background
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4.58 from 125 votes

Keto / Low Carb Biscuits

This easy and delicious low carb/keto biscuit is delicious and a quick breakfast idea.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: Keto Biscuits Recipe
Servings: 12
Calories: 130kcal
Author: Kasey Trenum


  • 4 1/2 tablespoons of butter melted and cooled
  • 1/3 cup coconut flour
  • 2 tablespoons full fat sour cream
  • 4 medium eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 1/3 cup sharp cheddar cheese shredded


  • Preheat the oven to 400 degrees and grease muffin pan.
  • Combine melted butter (I cool mine by popping the bowl in the fridge for 5 min), eggs, salt, and sour cream, then whisk together.
  • Add coconut flour and baking powder to the mixture and stir until combined.
  • Stir in cheese.
  • Drop batter by spoonfuls into 12 greased muffin tins.
  • Bake for 15 minutes or until tops are slightly brown.



If you'd like to sub almond flour for coconut flour the conversion is 1/4 cup coconut flour equals 1 cup of almond flour. 


Calories: 130kcal | Carbohydrates: 2g | Protein: 6g | Fat: 11g | Fiber: 1g
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

Image of the best keto biscuits with bacon and sausage on them.

For more recipes, check out my keto recipe index here. I have tons of delicious choices that are easy to make and family-friendly. 

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  1. I plan on making these tonight but will be using almond flour instead? If so do the other ingredients need to be changed also since I’ll have more flour and not as much “wet” ingredients? And also does that change the nutritional facts? I’m new to all this.

    1. You will use 4x more almond flour but you won’t need to change the other ingredients. Coconut flour is so absorbent is the reason you use less of it than almond flour. I’m sure you will need to refigure the nutritional info with almond flour. I don’t personally use almond flour but you can input the ingredients into most keto apps and calculate the nutritional info.

  2. 5 stars
    I have made this recipe twice now and it is absolutely the best. I will be making it many more times. The first time I followed the recipe exactly. The second time I decided to add some crispy bacon to it. I used six slices of thick cut bacon, chopped it up, fried till crispy and drained on a paper towel. I chopped the crispy bacon one more time before I added it to be sure they were small pieces. I added it with the cheese at the end and I actually thought I might have to cook them a bit longer but 15 minutes was perfect. They turned out very delicious. A fraction of difference in the carbs, but of course an increase in calories and fat. But still a perfect low-carb breakfast, side or snack.

    1. You could also used powdered eggs for the last 1/2 an egg. It would be a little less then 1 TBSp of egg powder and then 1 Tbsp of water.

  3. Hi. Would you be able to give the carb count for these and do you have a formula that would be easy use goes your recipes of we wanted to use almond flour instead? Thanks!

    1. The nutritional information is at the bottom of the recipe card. You would use 4x as much almond flour.

  4. 5 stars
    I was very hesitant to try these but my son has to restrict his carbs due to high blood sugar, so I made 1/2 the recipe using almond flour and mixing cheddar and mozzarella. My husband ate one just after they came out of the oven, and he loved it! In fact he wanted a second one, but I asked him to wait because I had made them to use for Sunday breakfast. I hope my son’s response will be as positive in the morning. I’m truly amazed that you can do these and still be low carb. One quick question though- how does using almond flour affect the carb count. You only give the nutritional values for coconut flour.

    1. Hi Georgia,

      I’m so glad you all enjoyed them. Since the recipe calls for coconut flour, I do not have the nutritional breakdown for different ingredients substitutions. You would need to use an app to calculate using almond flour and the exact ingredients you used in your kitchen. I provide the nutritional info as a courtesy based on the ingredients I use.

  5. 5 stars
    Follow up on last night’s comment. I made these yesterday evening and commented that I wasn’t sure that my son would like them. Well, he found them in the refrigerator in the middle of the night and ate them all (5). So much for breakfast. Absolutely a new fantastic favorite.

  6. 5 stars
    Kasey, I made these with 1/2 cheddar and 1/2 mozzarella, they were delicious. I also put them on a 1/2 sheet with a silicone mat and they didn’t stick and were a little flat, but it is cheese, but worked well. I’d love to send you the pics to post if you want to add them to your site. The only thing I would do different next time, is make 6 instead of 12 and only use a 1/2 biscuit for an open face breakfast sandwich or whatever I am using them for.

  7. Just made the biscuits for breakfast. Incredibly easy and delicious. I’m a texture person and these biscuits are the perfect texture. Thank you so much for posting these. I have celiac and eosinophilic esophagitis that makes eating challenging. Thank you again. 😊

  8. 5 stars
    OMG…we LOVE these little biscuits! So many ways to change it with different seasonings, as well. We like to make mini sandwiches using HEB turkey salami, BLT, or ham slices….sooo YUM! Easy to make too. Total winner!

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