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If you’ve been on the hunt for a way to enjoy the comforting goodness of buttermilk biscuits without the carbs, you’re in the right place!
Welcome to our curated list of 29+ keto buttermilk biscuits recipes, where flavor and health go hand in hand.
Whether you’re a seasoned keto dieter or someone just starting their low-carb journey, these biscuit recipes will transform your meals and bring the joy of soft, fluffy biscuits to your table.
Packed with rich flavors and diverse ingredients—from savory to sweet—these keto biscuits make for the perfect side, snack, or even a delightful breakfast.
Each recipe is crafted to keep your carb count low while satisfying your craving for that classic biscuit texture.
29+ Delicious Keto Buttermilk Biscuits Recipes You’ll Love
With over 29+ keto buttermilk biscuit recipes to choose from, there’s no shortage of variety, flavor, and creativity when it comes to low-carb baking.
Whether you’re craving something cheesy, savory, or sweet, these biscuits cater to all tastes and occasions.
They’re a perfect complement to your keto lifestyle, offering the rich, comforting flavors of traditional biscuits while keeping your carb count in check.
So, grab your ingredients, preheat that oven, and get ready to indulge in the best keto biscuits you’ve ever tasted.
Classic Keto Buttermilk Biscuits
These classic keto buttermilk biscuits are soft, buttery, and perfectly flaky. Made with almond flour, they’re a great low-carb option that tastes just like the traditional version. These biscuits are perfect for breakfast, snacks, or even as a side for soups and stews.
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- 4 tablespoons cold unsalted butter, cubed
- ¼ cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 large egg
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, baking powder, xanthan gum, and salt. Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a small bowl, mix the almond milk with apple cider vinegar and let it sit for 2-3 minutes to create a keto-friendly “buttermilk.” Whisk in the egg and add this wet mixture to the dry ingredients. Stir until a dough forms.
Scoop the dough onto the prepared baking sheet, shaping it into 6 biscuits. Flatten slightly and bake for 15-18 minutes or until golden brown. Let cool slightly before serving.
These biscuits are everything you want in a classic recipe—soft, buttery, and satisfying. Pair them with butter, sugar-free jam, or enjoy them on their own. They’re a must-have addition to your keto recipe collection.
Cheddar Chive Keto Buttermilk Biscuits
If you’re craving a savory twist on traditional biscuits, these cheddar chive keto buttermilk biscuits are exactly what you need. Packed with sharp cheddar and fresh chives, they’re flavorful, fluffy, and low-carb, perfect for an upgraded side dish.
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- 4 tablespoons cold unsalted butter, cubed
- ½ cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh chives
- ¼ cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 large egg
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a bowl, mix almond flour, baking powder, xanthan gum, garlic powder, and salt. Add the butter and cut it into the flour mixture until crumbly. Fold in the cheddar cheese and chives.
Create the “buttermilk” by combining almond milk and apple cider vinegar in a small bowl, letting it sit for 2-3 minutes. Whisk in the egg and pour the wet ingredients into the dry mix. Stir until combined.
Drop the dough onto the prepared baking sheet, forming 6 biscuits. Gently press to shape them and bake for 15-18 minutes until golden and firm.
These cheddar chive biscuits are bursting with flavor, making them a hit at brunches or alongside keto-friendly soups and salads. They’re cheesy, fragrant, and incredibly satisfying.
Coconut Flour Keto Buttermilk Biscuits
For those who prefer coconut flour, this keto buttermilk biscuit recipe delivers tender, moist biscuits with a slightly sweet undertone. Coconut flour ensures they’re light while keeping carbs to a minimum.
Ingredients
- ½ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon xanthan gum
- ¼ teaspoon salt
- 3 tablespoons cold unsalted butter, cubed
- 3 large eggs
- 2 tablespoons unsweetened almond milk
- ½ teaspoon apple cider vinegar
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a bowl, combine coconut flour, baking powder, xanthan gum, and salt. Add the butter and work it into the flour until crumbly.
In another bowl, whisk together eggs, almond milk, and apple cider vinegar. Pour the wet ingredients into the dry mixture and stir until a thick dough forms. Let the dough rest for 5 minutes to allow the coconut flour to absorb moisture.
Scoop and shape the dough into 6 biscuits and place them on the baking sheet. Bake for 12-15 minutes or until set and lightly golden.
These coconut flour biscuits are light, airy, and versatile. Whether you enjoy them with savory toppings or a touch of keto-friendly jam, they’ll be a delightful addition to your low-carb meals.
Bacon and Herb Keto Buttermilk Biscuits
These bacon and herb keto buttermilk biscuits are loaded with crispy bacon and fragrant herbs, making them a perfect savory option for breakfast or as a flavorful side dish. Each bite combines the smoky taste of bacon with the freshness of herbs, creating a biscuit that’s both hearty and low-carb.
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon onion powder
- ¼ teaspoon salt
- 4 tablespoons cold unsalted butter, cubed
- ¼ cup cooked and crumbled bacon
- 2 tablespoons chopped fresh parsley (or your favorite herb)
- ¼ cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 large egg
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Mix almond flour, baking powder, xanthan gum, onion powder, and salt in a bowl. Cut in the butter until the mixture is crumbly. Fold in the bacon and parsley.
Combine almond milk and apple cider vinegar in a small bowl and let it sit for 2-3 minutes to create “buttermilk.” Whisk in the egg and stir the wet mixture into the dry ingredients until a dough forms.
Scoop the dough onto the prepared baking sheet to form 6 biscuits. Shape gently and bake for 15-18 minutes until golden brown.
These bacon and herb biscuits are rich, flavorful, and filling, making them a standout addition to any meal. Whether you pair them with eggs or enjoy them with a creamy soup, they’re a hit every time.
Keto Buttermilk Drop Biscuits
These keto buttermilk drop biscuits are the ultimate in simplicity and comfort. With their rustic appearance and tender crumb, they’re perfect for quick breakfasts or as a versatile side dish. No rolling or cutting required—just scoop and bake!
Ingredients
- 1 ¾ cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- 4 tablespoons cold unsalted butter, cubed
- ⅓ cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 large egg
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Combine almond flour, baking powder, xanthan gum, and salt in a mixing bowl. Add the cold butter and cut it into the flour until the mixture is crumbly.
In a separate bowl, mix almond milk and apple cider vinegar, allowing it to sit for a couple of minutes. Whisk in the egg and stir the wet ingredients into the dry until combined.
Use a spoon or cookie scoop to drop portions of the dough onto the baking sheet, leaving space between each. Bake for 12-15 minutes or until the biscuits are golden and set.
These drop biscuits are incredibly easy to make and wonderfully versatile. Enjoy them with keto-friendly gravy, as a base for shortcakes, or alongside any meal for a comforting touch.
Garlic Parmesan Keto Buttermilk Biscuits
For fans of savory, cheesy flavors, these garlic parmesan keto buttermilk biscuits are a game-changer. The combination of garlic and parmesan creates a rich, satisfying flavor profile, perfect for a snack or as an accompaniment to your favorite low-carb pasta dishes.
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 4 tablespoons cold unsalted butter, cubed
- ½ cup grated parmesan cheese
- ¼ cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 large egg
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a bowl, combine almond flour, baking powder, xanthan gum, garlic powder, and salt. Cut in the butter until crumbly, then fold in the parmesan cheese.
Mix almond milk and apple cider vinegar in a small bowl, allowing it to sit for 2-3 minutes. Whisk in the egg and pour the wet ingredients into the dry mixture. Stir until a dough forms.
Shape the dough into 6 biscuits on the baking sheet and bake for 15-18 minutes until golden brown and fragrant.
These garlic parmesan biscuits are packed with savory goodness, making them an irresistible addition to any keto meal. Pair them with a Caesar salad, use them for a low-carb sandwich, or enjoy them warm with a pat of butter for a cheesy, garlicky treat.
Rosemary and Sea Salt Keto Buttermilk Biscuits
These rosemary and sea salt keto buttermilk biscuits are fragrant and rustic, with the earthy aroma of rosemary and the crunch of sea salt. They make the perfect accompaniment to a hearty dinner or an elegant brunch. The combination of fresh herbs and a hint of salt makes these biscuits a standout on any table.
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- 2 teaspoons chopped fresh rosemary
- 4 tablespoons cold unsalted butter, cubed
- ¼ cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 large egg
- ½ teaspoon sea salt (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, baking powder, xanthan gum, and salt. Add the cold butter and cut it into the dry mixture until crumbly. Fold in the fresh rosemary.
In a small bowl, mix almond milk and apple cider vinegar and let it sit for 2-3 minutes to form your “buttermilk.” Whisk in the egg and stir the wet ingredients into the dry until combined.
Scoop the dough onto the prepared baking sheet and form 6 biscuits. Sprinkle a pinch of sea salt on top of each biscuit and bake for 15-18 minutes, until golden and fragrant.
These rosemary and sea salt biscuits are perfect for pairing with grilled meats, soups, or a fresh salad. The rosemary adds a touch of sophistication, while the sea salt balances the flavors perfectly. They’re a fantastic way to elevate any meal.
Keto Buttermilk Biscuits with Almond and Cinnamon
If you’re craving a sweet twist on a savory classic, these almond and cinnamon keto buttermilk biscuits are a great option. The warm, aromatic flavor of cinnamon pairs beautifully with the nutty almond flour, creating a satisfying low-carb treat that’s perfect for a keto-friendly dessert or a sweet breakfast.
Ingredients
- 1 ½ cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons erythritol or sweetener of choice
- 4 tablespoons cold unsalted butter, cubed
- ¼ cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a bowl, combine almond flour, baking powder, xanthan gum, salt, cinnamon, and erythritol. Add the cold butter and cut it into the dry ingredients until it resembles coarse crumbs.
In a small bowl, mix the almond milk and apple cider vinegar, letting it sit for a couple of minutes to form “buttermilk.” Whisk in the egg and vanilla extract, then pour the wet ingredients into the dry mixture. Stir until fully combined.
Drop spoonfuls of dough onto the prepared baking sheet, forming 6 biscuits. Bake for 15-18 minutes or until lightly golden.
These almond and cinnamon biscuits are slightly sweet, nutty, and perfect for satisfying your keto sweet tooth. Enjoy them with a cup of coffee or tea for a cozy breakfast, or pair them with a dollop of whipped cream or sugar-free jam for a treat.
Spinach and Feta Keto Buttermilk Biscuits
These spinach and feta keto buttermilk biscuits are packed with savory ingredients, offering a great way to get in some greens while keeping carbs low. The creamy feta and tender spinach combine beautifully in this biscuit, making it a perfect choice for a flavorful breakfast or side dish.
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- 1 cup cooked and chopped spinach (squeezed dry)
- ½ cup crumbled feta cheese
- 4 tablespoons cold unsalted butter, cubed
- ¼ cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 large egg
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, mix almond flour, baking powder, xanthan gum, and salt. Add the cold butter and work it into the mixture until it becomes crumbly.
Stir in the spinach and crumbled feta cheese. In a separate bowl, combine almond milk and apple cider vinegar to make your “buttermilk.” Whisk in the egg and pour it into the dry mixture, stirring until everything is fully combined.
Scoop the dough onto the prepared baking sheet, forming 6 biscuits. Bake for 15-18 minutes until golden brown and cooked through.
These spinach and feta biscuits are bursting with savory goodness and are ideal for a light lunch or a snack. The creamy feta pairs perfectly with the spinach, making each bite flavorful and satisfying. Serve them with a side of roasted vegetables or as a bread alternative with your keto meals.
Spicy Jalapeño Keto Buttermilk Biscuits
For those who like a little heat, these spicy jalapeño keto buttermilk biscuits are just the thing! Packed with fresh jalapeños and a hint of sharp cheddar, these biscuits have the perfect kick while remaining low-carb and incredibly satisfying. They’re a great side for chili, tacos, or just on their own for a spicy snack.
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- 2 fresh jalapeños, finely chopped (seeds removed for less heat)
- ½ cup shredded sharp cheddar cheese
- 4 tablespoons cold unsalted butter, cubed
- ¼ cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 large egg
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, combine almond flour, baking powder, xanthan gum, and salt. Add the cold butter and cut it into the dry ingredients until the mixture becomes crumbly.
Stir in the chopped jalapeños and shredded cheddar cheese. In a separate bowl, mix the almond milk and apple cider vinegar, letting it sit for a few minutes to create your “buttermilk.” Whisk in the egg and add the wet ingredients to the dry ingredients, mixing everything until well combined.
Scoop out the dough onto the baking sheet, shaping 6 biscuits. Bake for 15-18 minutes, or until golden brown and fragrant.
These spicy jalapeño biscuits are bursting with flavor and heat, making them an exciting addition to your keto meal plan. They pair perfectly with sour cream or avocado, balancing out the heat with creamy goodness. Enjoy them with any meal or as a spicy snack on their own.
Cajun-Seasoned Keto Buttermilk Biscuits
With a dash of Cajun seasoning, these keto buttermilk biscuits take on a delightful blend of smoky, spicy, and savory flavors. Perfect for adding a little Southern flair to your keto menu, they make a great side for meats, gumbo, or just as a snack with a dollop of butter.
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- 1 teaspoon Cajun seasoning
- ¼ teaspoon salt
- 4 tablespoons cold unsalted butter, cubed
- ¼ cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 large egg
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, baking powder, xanthan gum, Cajun seasoning, and salt. Add the butter and work it into the flour mixture until it becomes crumbly.
In a separate bowl, combine the almond milk and apple cider vinegar, allowing it to sit for a few minutes to form “buttermilk.” Whisk in the egg, and add the wet ingredients to the dry mixture. Stir until a dough forms.
Drop spoonfuls of the dough onto the baking sheet to form 6 biscuits, then bake for 15-18 minutes until golden brown.
These Cajun-seasoned biscuits are packed with a bold flavor profile that adds excitement to any meal. They’re perfect for pairing with grilled meats or dipping in a rich, creamy sauce. The Cajun kick brings a unique flavor, setting them apart from traditional biscuits.
Mushroom and Swiss Keto Buttermilk Biscuits
These keto buttermilk biscuits are infused with the rich flavor of sautéed mushrooms and the creamy melt of Swiss cheese, offering a delicious savory snack or side dish. The earthy mushrooms and nutty Swiss cheese pair beautifully with the light, fluffy texture of the almond flour biscuits.
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- ½ cup sautéed mushrooms, finely chopped
- ½ cup shredded Swiss cheese
- 4 tablespoons cold unsalted butter, cubed
- ¼ cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 large egg
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, baking powder, xanthan gum, and salt. Add the cold butter and work it into the dry ingredients until crumbly.
Fold in the sautéed mushrooms and shredded Swiss cheese. In a small bowl, mix almond milk and apple cider vinegar, letting it sit for a few minutes to form “buttermilk.” Whisk in the egg and add the wet ingredients to the dry mixture, stirring until well combined.
Scoop out the dough onto the prepared baking sheet, shaping 6 biscuits. Bake for 15-18 minutes, or until golden brown.
These mushroom and Swiss biscuits offer a gourmet twist on traditional keto biscuits. They’re rich, savory, and perfect for adding a touch of luxury to your meal. Whether you enjoy them with a hearty soup or as a side to your favorite protein, they’ll impress with their depth of flavor.
Herbed Goat Cheese Keto Buttermilk Biscuits
These herbed goat cheese keto buttermilk biscuits combine the creamy tang of goat cheese with fresh herbs for a delightful savory bite. The richness of the cheese, paired with the aromatic herbs, makes these biscuits perfect for a fancy brunch or as a flavorful side to any meal.
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- ½ cup crumbled goat cheese
- 1 tablespoon fresh thyme (or your favorite herb)
- 4 tablespoons cold unsalted butter, cubed
- ¼ cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 large egg
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, combine almond flour, baking powder, xanthan gum, and salt. Add the cold butter and cut it into the mixture until it becomes crumbly.
Stir in the crumbled goat cheese and fresh thyme. In a small bowl, mix almond milk and apple cider vinegar to form your “buttermilk.” Whisk in the egg and add the wet ingredients to the dry, mixing until the dough comes together.
Drop spoonfuls of dough onto the prepared baking sheet to form 6 biscuits. Bake for 15-18 minutes, or until golden brown and fragrant.
These herbed goat cheese biscuits are rich and flavorful, offering a slightly tangy and herby twist on traditional buttermilk biscuits. They’re perfect for pairing with roasted meats, fresh salads, or simply enjoying on their own with a little butter.
Sun-Dried Tomato and Basil Keto Buttermilk Biscuits
These keto buttermilk biscuits feature the bold flavors of sun-dried tomatoes and fresh basil, creating a Mediterranean-inspired treat. The combination of savory tomatoes and fragrant basil makes them an ideal side for Italian dishes, soups, or just as a snack with a drizzle of olive oil.
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- ¼ cup sun-dried tomatoes, chopped
- 2 tablespoons fresh basil, chopped
- 4 tablespoons cold unsalted butter, cubed
- ¼ cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 large egg
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, combine almond flour, baking powder, xanthan gum, and salt. Cut in the cold butter until the mixture becomes crumbly.
Add the sun-dried tomatoes and fresh basil, mixing them evenly throughout the dough. In a small bowl, combine almond milk and apple cider vinegar to form your “buttermilk,” then whisk in the egg. Add the wet ingredients to the dry mixture and stir until well combined.
Scoop out the dough and shape it into 6 biscuits on the prepared baking sheet. Bake for 15-18 minutes, or until golden brown.
These sun-dried tomato and basil biscuits are bursting with Mediterranean flavors, making them a fantastic addition to any low-carb Italian meal. They pair beautifully with keto-friendly pasta dishes or a simple caprese salad.
Lemon Poppy Seed Keto Buttermilk Biscuits
For a refreshing twist, these lemon poppy seed keto buttermilk biscuits offer a delightful balance of citrusy brightness and a slight crunch from the poppy seeds. These biscuits are light and zesty, perfect for a keto-friendly breakfast or a light snack that feels indulgent without the carbs.
Ingredients
- 1 ½ cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
- Zest of 1 lemon
- 4 tablespoons cold unsalted butter, cubed
- ¼ cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 large egg
- 1 tablespoon fresh lemon juice
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a bowl, combine almond flour, baking powder, xanthan gum, salt, and poppy seeds. Add the cold butter and cut it into the dry ingredients until the mixture is crumbly.
Stir in the lemon zest. In a small bowl, combine almond milk, apple cider vinegar, and fresh lemon juice, allowing it to sit for a couple of minutes to create the “buttermilk.” Whisk in the egg and add the wet ingredients to the dry ingredients, mixing until a dough forms.
Scoop the dough onto the prepared baking sheet to form 6 biscuits. Bake for 15-18 minutes, or until lightly golden and firm to the touch.
These lemon poppy seed biscuits offer a fresh, zesty flavor that’s perfect for a morning treat or alongside a cup of tea. The citrusy zing and the crunch of poppy seeds make them a refreshing addition to your keto baking repertoire.
Cheddar and Chive Keto Buttermilk Biscuits
These cheddar and chive keto buttermilk biscuits are a savory delight, packed with sharp cheddar cheese and fresh chives. They’re ideal for breakfast, lunch, or as a side dish to complement any savory meal. The cheese adds richness while the chives bring a fresh, herby flavor, making these biscuits irresistible.
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons fresh chives, chopped
- 4 tablespoons cold unsalted butter, cubed
- ¼ cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 large egg
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a bowl, combine almond flour, baking powder, xanthan gum, and salt. Add the cold butter and cut it into the mixture until crumbly.
Stir in the shredded cheddar cheese and chopped chives. In a small bowl, combine almond milk and apple cider vinegar and let it sit for 2-3 minutes to form your “buttermilk.” Whisk in the egg, then add the wet ingredients to the dry mixture and stir until the dough is well combined.
Scoop the dough onto the baking sheet, forming 6 biscuits. Bake for 15-18 minutes, or until golden and set.
These cheddar and chive biscuits are rich, cheesy, and savory, perfect for pairing with a cup of soup, a salad, or as a snack. The combination of sharp cheddar and fresh chives creates a flavor-packed biscuit that feels like a treat.
Coconut Flour and Cinnamon Swirl Keto Buttermilk Biscuits
If you’re craving something slightly sweet yet low-carb, these coconut flour and cinnamon swirl keto buttermilk biscuits will satisfy your desires. The coconut flour gives them a slightly nutty flavor, while the cinnamon swirl adds a warm, comforting touch that’s perfect for any time of day.
Ingredients
- 1 ½ cups coconut flour
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons erythritol or sweetener of choice
- 4 tablespoons cold unsalted butter, cubed
- ¼ cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 large egg
- 1 tablespoon cinnamon and sweetener mix for swirl
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, combine coconut flour, baking powder, xanthan gum, salt, cinnamon, and erythritol. Add the cold butter and work it into the mixture until it resembles coarse crumbs.
In a small bowl, combine almond milk and apple cider vinegar and let it sit for 2-3 minutes. Whisk in the egg, then add the wet ingredients to the dry ingredients and mix until fully combined.
Drop spoonfuls of the dough onto the prepared baking sheet. Sprinkle the cinnamon-sweetener mix over the top of each biscuit, then gently swirl it into the dough using a toothpick or knife. Bake for 15-18 minutes, or until golden.
These coconut flour and cinnamon swirl biscuits are lightly sweet, with a comforting cinnamon flavor. They make a perfect keto-friendly breakfast treat or an indulgent snack, especially when paired with a warm beverage like coffee or tea.
Zucchini and Parmesan Keto Buttermilk Biscuits
These zucchini and parmesan keto buttermilk biscuits are both savory and wholesome, combining the mild flavor of zucchini with the rich taste of parmesan. The zucchini adds moisture and a subtle sweetness, while the parmesan cheese gives them a savory bite, making them perfect for lunch or dinner.
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- 1 cup grated zucchini, excess water squeezed out
- ½ cup grated parmesan cheese
- 4 tablespoons cold unsalted butter, cubed
- ¼ cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 large egg
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a bowl, combine almond flour, baking powder, xanthan gum, and salt. Add the cold butter and work it into the mixture until crumbly.
Fold in the grated zucchini and parmesan cheese. In a small bowl, combine almond milk and apple cider vinegar, letting it sit for 2-3 minutes to form your “buttermilk.” Whisk in the egg, then add the wet ingredients to the dry mixture, stirring until the dough comes together.
Scoop the dough onto the prepared baking sheet to form 6 biscuits. Bake for 15-18 minutes, or until golden brown and firm.
These zucchini and parmesan biscuits are moist, savory, and full of flavor. They’re a great way to enjoy the nutritional benefits of zucchini in a delicious, low-carb biscuit form. Enjoy them with a salad, as a side to chicken, or simply on their own.
Buffalo Chicken Keto Buttermilk Biscuits
For a bold and spicy flavor, these buffalo chicken keto buttermilk biscuits are a must-try. Infused with shredded chicken, tangy buffalo sauce, and a hint of ranch seasoning, these biscuits are the perfect fusion of comfort food and heat. They’re ideal for game day or as a savory snack.
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- 1 cup cooked, shredded chicken
- 2 tablespoons buffalo sauce
- 1 teaspoon ranch seasoning
- 4 tablespoons cold unsalted butter, cubed
- ¼ cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 large egg
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, combine almond flour, baking powder, xanthan gum, and salt. Add the cold butter and work it into the mixture until it becomes crumbly.
Stir in the shredded chicken, buffalo sauce, and ranch seasoning until well combined. In a small bowl, combine almond milk and apple cider vinegar and let it sit for a few minutes to create “buttermilk.” Whisk in the egg, then add the wet ingredients to the dry mixture. Stir until a dough forms.
Scoop the dough onto the prepared baking sheet and form 6 biscuits. Bake for 15-18 minutes, or until golden brown.
These buffalo chicken biscuits are perfect for those who love bold, spicy flavors. They’re ideal as a snack or a savory addition to any meal, and the ranch seasoning balances the heat of the buffalo sauce perfectly.
Garlic Parmesan Keto Buttermilk Biscuits
Garlic and parmesan are a match made in heaven, and these keto buttermilk biscuits bring that perfect combination to life. The richness of the parmesan, paired with the aromatic garlic, makes these biscuits an irresistible side for pasta, roasted meats, or just as a tasty snack.
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- 4 tablespoons garlic butter (melted)
- ½ cup grated parmesan cheese
- 4 tablespoons cold unsalted butter, cubed
- ¼ cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 large egg
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, combine almond flour, baking powder, xanthan gum, and salt. Cut in the cold butter until the mixture becomes crumbly.
Stir in the garlic butter and grated parmesan cheese. In a small bowl, mix almond milk and apple cider vinegar, allowing it to sit for a few minutes to form your “buttermilk.” Whisk in the egg and add the wet ingredients to the dry ingredients. Stir until fully combined.
Scoop the dough onto the prepared baking sheet and shape into 6 biscuits. Bake for 15-18 minutes, or until golden brown and fragrant.
These garlic parmesan biscuits are full of savory flavor and perfect for dipping into sauces or enjoying as a side dish. The garlic butter adds richness, while the parmesan gives it a deep, satisfying taste.
Spinach Artichoke Keto Buttermilk Biscuits
Inspired by the classic spinach artichoke dip, these keto buttermilk biscuits are filled with a creamy mixture of spinach and artichokes, making them a flavorful and indulgent option for your low-carb diet. They’re perfect for a special dinner or to impress guests with a sophisticated flavor.
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- ½ cup cooked spinach, squeezed dry
- ½ cup artichoke hearts, chopped
- ½ cup cream cheese, softened
- 4 tablespoons cold unsalted butter, cubed
- ¼ cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 large egg
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a bowl, combine almond flour, baking powder, xanthan gum, and salt. Cut in the cold butter until the mixture is crumbly.
Mix in the cooked spinach, chopped artichokes, and softened cream cheese. In a separate bowl, combine almond milk and apple cider vinegar, allowing it to sit for a couple of minutes to form “buttermilk.” Whisk in the egg and add the wet ingredients to the dry mixture, stirring until fully combined.
Scoop the dough onto the prepared baking sheet, forming 6 biscuits. Bake for 15-18 minutes, or until golden brown and set.
These spinach artichoke biscuits offer a creamy, savory flavor that’s both comforting and rich. They’re a great choice for pairing with a roasted chicken or serving as an appetizer for a dinner party. The combination of spinach and artichokes adds a fresh twist to the classic biscuit.
Note: More recipes are coming soon!
