Keto Biscuits (5 Ingredients!) - Wholesome Yum (2024)

I’ve been making these from the first cookbook. Yesterday I used the site which mentioned the optional sour cream. What a game changer! Not only moister, but fluffier and more of a biscuit texture.

Has anyone omitted the salt? My husband did not like the chunks of sea salt in the biscuit.

• Wholesome Yum D

  0

  May 17, 2023Reply

  Hi Rebecca, You could omit or use finely ground salt.

• K K.

  0

  Jan 23, 2024Reply

  Rebecca. I did accidentally once and they were a tad bland. I use a fine sea salt not the chunky one as likewise we do not care for a “bite of salt”. Fine salt works well. Hope this helps.

Just started with the almond flour. Getting used to it. But is better than wheat flour. I made 6 big biscuits with this recipe. Cooking time was 24 min in my oven. They came out just fine. I like the buttery flavor.

I make biscuits and gravy with these and my husband eats them in the morning with jelly. They are wonderful!!

When the husband says “are you sure this is. Keto”. You know you have a keeper. Soft and buttery…yummy!

Half Almond, half coconut flour and a tsp of almond flavouring ? needed to add an extra egg and a bit more butter and cooked for a 30 mins. Perfect!

Could I substitute avocado oil for the butter?

• Maya | Wholesome Yum

  0

  Jun 5, 2024Reply

  Hi Jackie, I haven’t used avocado oil for this particular recipe, but generally don’t recommend replacing fats that are solid at room temp with those that are liquid at room temp. If you need a dairy free option, coconut oil would be the best substitute.

These were delicious. However one piece of info is left out. How many to separate the mix into when doling them onto the sheet to bake? So how do we know what portion equals the nutrition info when counting calories or carbs? If I missed it, I apologize.

• Maya | Wholesome Yum

  0

  May 29, 2024Reply

  Glad to hear you liked them, Wanda! I usually get 12 biscuits, so the nutrition info is based on 12. The number of servings is near the top of the recipe card.

I love love love this recipe!! I had to review it since this is like my 20th time using it!!! Simple and so delicious! I do substitute the eggs w/egg whites and butter with plant based butter and it’s still super delicious!!! Thank you for this!!!

Made these biscuits for Easter holiday. They were eaten faster than the meal ☺. We will use these biscuits often. They were moist and melt in your mouth with butter! Was great for diabetics in the family because it didn’t spike the sugar levels.

Love this recipe! I make it weekly as a treat so I have a little bread for breakfast. I am avoiding dairy so I sub coconut oil and goat’s milk yogurt for the butter and sour cream, and these are moist and delicious. I either bake as directed, or I’ve started loading them into my silicone muffin tray which makes them extra cute as well 🙂 This is a go-to Wholesome Yum recipe for me.

I LOVE this recipe. Have made them twice now and the whole family enjoys them! Could you make these into a lemon scone type? Or just add lemon juice/zest, some vanilla and a little sweetener?

• Wholesome Yum D

  0

  Mar 21, 2024Reply

  See Also

  Keto Diet Cheese: 5 Types to Eat and 5 Types to AvoidKeto-Friendly Fast Food: 9 Delicious Things You Can EatIs popcorn a low-carb snack?How Do You Make Perfect Gravy Without Butter and Flour?

  Hi Betsy, I have not tried that with this recipe, but I do have a keto scone recipe that could be modified.

Thank you so much for this recipe. I really like the way they turn out. It’s such a versatile recipe too in that I sometimes add (not all at the same time, and amount are different, to my family’s liking)
Seasonings, fresh/mostly dried herbs, seeds, nuts, cheeses, on occasion I need more fiber so will add psyllium husk powder, flaxseed meal/flour or a protein powder with a touch of buttermilk or a keto milk for consistency. But I’ll say 98% of the time I stick with your recipe, Maya. Thanks again.

How can I ensure the biscuits come out more crispy?

• Wholesome Yum D

  0

  Jan 10, 2024Reply

  Hi David, Maybe a longer bake time but I have not tested that.

Quite nice, golden and flaky. Made as topping for chicken pot pie.

I absolutely love this recipe! I had to go gluten and grain free 4 months ago. This recipe has saved me to still be able to enjoy a biscuit, that’s not going to cause digestive issues. In fact because of the almond flour it’s been really helpful for my digestive tract. The only thing I don’t put in is the optional ingredient, the last ingredients because I’m also dairy-free. I just have to tell you I love them and I make them on a regular basis. I am so grateful for this recipe??

Easy and hits the keto spot!

These have amazing flavor and they are moist.
My only issue (both times I made them) is that they crumble apart but yet they aren’t dry.
Second time I baked them 5 extra mins bur same result.
Any suggestions appreciated. They are so good, just wish they’d stay together for an egg Sammie. ?

• Wholesome Yum D

  0

  Nov 21, 2023Reply

  Hi Danille, These baskets have a delicate texture, I suggest my English Muffin recipe for an egg sandwich.

I haven’t tried it yet but will shop for the almond flour and sour cream tomorrow. I can hardly wait. Am doing keto and long for a biscuit at times. (Like now!)

I love your recipes, however after buying your cookbooks, I’ve been diagnosed with chronic kidney disease. Therefore I can’t eat almond flour. I need substitutes like sunflower or pumpkin flour, or other alternatives. I was really enjoying your biscuits. Mine turned out great snd were a breakfast staple.

This is really great for my epilepsy my dad loves normal biscuits and so do I and this was just great!

Loved these, I used Greek yogurt instead of sour cream, and fluffed the egg whites then added garlic and onion powder. Combined everything including yolks and they came out so fluffy and flavorful. These will be the only biscuits I will ever make, thank you.

• sojan1942

  0

  Nov 7, 2023Reply

  
  What method do you use to measure the flour . I like to know how many grams.

  • Wholesome Yum D

    0

    Nov 10, 2023Reply

    Hi, You can change the recipe card from US customary to metric to get the ingredients in grams.

I wasn’t sure if we would like these because I’ve made many recipes with almond flour, and they usually come out very dry with no taste. I was pleasantly surprised because these were delicious and not dry at all. We drizzled some keto honey on top. My husband loved them, too. I will definitely make these again!

My daughter thinks they’re too eggy, but she doesn’t like eggs. (I followed the exact recipe and loved them, they weren’t “eggy” to me.) Any suggestions? Flax eggs or maybe just the whites? I’ve never used flax eggs in a recipe so I don’t know how they react. And since I wasn’t getting the egg taste, I’m just thinking of how to please a picky kid. Lol I’ll definitely make these again though as is because they’re very good and one is plenty filling.

• Wholesome Yum D

  0

  Sep 28, 2023Reply

  See Also

  The 10 Best Keto Candies

  Hi Gina, You could potentially use a flax egg but I have never tested the recipe that way so I cannot guarantee the results.

Best recipe for daily biscuits while on Keto. Great with breakfast or chili or soups!

• Jennifer

  0

  Nov 5, 2023Reply

  What would you suggest using instead of almond flour? My husband has a nut allergy.

  • Wholesome Yum D

    0

    Nov 10, 2023Reply

    Hi Jennifer, Maybe you could be more interested in my keto dinner roll recipe.

These turned out great! Buttery & yummy. I did use the sour cream, and added different spices each time – made 1/2 recipe the first time, and full recipe later! Only made 10 larger biscuits with full recipe Still good left out on the counter three days later. Thank you for the recipe!

Question – I rarely have sour cream on hand but I usually have heavy cream. Can I use heavy cream in place of the sour cream? If so, should I use less since it is more liquid than Sour cream?

• Maya | Wholesome Yum

  0

  Sep 23, 2023Reply

  Hi Rebecca, That would probably work but I haven’t tried it to confirm. Let me know how it goes if you try it!

These biscuits are so good! Thank you!

I didn’t follow the recipe exactly, but still ended up with a tasty, buttery, biscuit. I substituted the sour cream with heavy whipping cream, and added it until I thought the dough consistency was right. Strictly a judgment call. Into the oven for 15 mins, brushed on some white cream and back in for 5 more minutes. Nice crunch on the top and bottom, with a soft center. I think the only other thing I’d change is to use 3 instead of 2 eggs so they aren’t as crumbly. They’re really, really good.

This is the 1st biscuit recipe I have found that works for us. My husband and I are carb addicts. While we’ve successfully lost weight, many times, we fall off the wagon. We’re both committed to clean eating and we look forward to trying your other recipes. THANK YOU !!!!!!!

fyi – 15 minutes at 175C in air fryer works well

I really like these biscuits, great with a dab of jam. They would probably make a great base for scones. I might try adding allulose and almond extract next time.

I’m delighted to have found and tried this recipe. I made a dozen fairly large biscuits. Later this week I’ll be making more – they are that good. Thank you for this recipe.

Thank you for this recipe. The biscuits came out perfect. I cannot have bread and these are an acceptable substitute. Everybody loved it.

Excellent recipe. I have been splitting the flour half and half with coconut flour, and using a tsp of xanthan gum to aid the binding. Yogurt work also in place of soured cream I feel. I roll out the dough using a piece of baking paper below the roller, and then a cookie-cutter to get repeatable results. All of this is based upon the excellent recipe, and it’s probably the biggest treat that keeps me on the keto diet!

I cannot use normal flours nor eggs so this was great with the adjustment! I substituted a ripe smashed banana for the eggs and it was delicious! Can also use applesauce for a substitute if no banana. My first time, but not my last!

It made 19 small biscuits. I added lemon zest and lemon juice. After baking a broiled to get a golden color. They are delicious and very simple and easy to make.

• Ellice

  0

  Apr 25, 2023Reply

  
  Absolutely delicious! I used coconut cream instead of the sour cream. I love the light and fluffy texture of these. Will definitely make these again. Thank you!

Very good!

A lovely recipe, which I adjusted by splitting the flour half and half almond/coconut, and adding yogurt instead of sour cream, and I added a little stevia to create some sweet balance. It ended up still a savoury biscuit; lovely, bouncy, going very well with butter and salad. Thank you Maya

• Linda

  0

  Jun 18, 2023Reply

  
  Love it!! Making another batch now!!!!!

Another fantastic recipe! I made these to serve alongside soup and salad and they were a big hit with both me and my husband. I put the extras in the freezer for our next soup and salad night. Gotta love Maya’s yummy recipes! : )

I had a question. Right now I’m not eating any yolk in the eggs. What is that gonna do the recipe? Do I need to improvise with something else. Thanks for your help I appreciate it❣️

• Wholesome Yum D

  0

  Jan 19, 2023Reply

  Hi Bonnie, You will need to use the egg yolk in this recipe.

I got distracted while looking up your almond flour bread recipe and read about you making biscuits so I just made them they are the bomb thank you so much ❤️❤️❤️

So delicious! Very easy to follow the recipe and these taste like regular biscuits.

So sorry, I went back to watch your video and discovered you had already covered what seasonings we could add. Also, thank you for the information about how long to freeze the biscuits and how long to store them in the fridge. Great info! I plan to make these with Christmas dinner.

Made this tonight and they’re delicious! I baked them on my silicone mat that has 12 helpful circles of 3 various sizes. I made the smallest circle and it made 20 delicious biscuits. The first dozen was “as is” and the second pan I added a handful of grated fiesta cheese. Yum!! Thanks for another great recipe, Maya! : )

Made this for the first time and it is very good. I can’t eat sour cream so I used softened cream cheese instead. Will definitely make again.

My husband is pre diabetic and I do GF so it looks good. My only tiny complaint is the gaps in the recipe- blank screen space between steps(?!!) I take a screenshot and email recipes to myself and that made it really clunky. Petty I know butvoh well.

• Wholesome Yum D

  0

  Nov 1, 2022Reply

  Hi Lori, It sounds like your webpage is not loading because those blank spaces are pictures or videos. Also, there is a print button at the top of the recipe card so you can print the recipe out.

Oh my goodness this made my morning this morning. And it absolutely benefits from your almond flour. I’m low carb rather than keto, so sometimes I can get away with an almond flour with more fat removed, but in this case, it made them dry. So I rushed off a quick Amazon order to get the WY Almond flour asap. 100% better. These were buttery, tasty, and perfectly biscuit-y. A small amount (tsp) of Good Good jelly added about a carb, and was well worth it.

THESE. WERE. GREAT! Nice texture and flavor. While they couldn’t be sliced open for butter, nothing stopped me from adding butter to the top. Delicious! This is a keeper.

Served these at my last 2 dinner parties! They were a hit with everyone! So easy and yummy! Thank you Maya!