Keto Buttermilk Biscuits – Tender, Fluffy, Low-Carb Comfort

Skip the carb crash and keep the comfort. These keto buttermilk biscuits bake up tender, slightly crumbly, and surprisingly fluffy for a low-carb biscuit. They’re perfect with butter, alongside eggs, or under sausage gravy.

No complicated steps, no odd texture—just simple ingredients that work. If you’ve missed biscuits on a keto diet, this recipe brings them back in a big way.

What Makes This Recipe So Good

• Real biscuit texture: Almond flour and a touch of coconut flour create a light, biscuit-style crumb without wheat.
• Buttermilk flavor, keto style: A quick mix of heavy cream and lemon juice mimics the tang of buttermilk without the extra carbs.
• Simple method: One bowl, 10 minutes of prep, and a short bake time.
• Versatile: Great for breakfast sandwiches, topping casseroles, or serving with soups.
• Low-carb and gluten-free: Each biscuit is low in net carbs and free of grains.

What You’ll Need

• Almond flour: Super-fine blanched almond flour gives the best texture.
• Coconut flour: Just a little for structure and to balance moisture.
• Baking powder: Aluminum-free for clean flavor and good lift.
• Baking soda: Reacts with the faux buttermilk for extra rise.
• Salt: Fine sea salt or kosher salt.
• Cold butter: Unsalted, cut into small cubes. Cold fat = flaky texture.
• Eggs: Large eggs, room temperature if possible.
• Heavy cream: For richness and tenderness.
• Lemon juice or apple cider vinegar: To “sour” the cream and add tang.
• Sweetener (optional): A pinch of erythritol or allulose if you like a mellower, bakery-style flavor.
• Butter for brushing (optional): Melted, to finish.

How to Make It

1. Preheat and prep: Heat oven to 400°F (205°C).
   

   Line a baking sheet with parchment paper.

2. Make the faux buttermilk: Stir 1/2 cup heavy cream with 1 tablespoon lemon juice or apple cider vinegar. Let it sit 5 minutes to thicken slightly.
3. Mix dry ingredients: In a bowl, whisk 2 cups super-fine almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt.
4. Cut in the butter: Add 6 tablespoons cold, cubed butter. Use a pastry cutter or your fingertips to work it in until the mixture looks like coarse crumbs with small pea-sized bits of butter.
5. Whisk wet ingredients: In a small bowl, whisk 2 large eggs with the faux buttermilk.
   

   Add 1–2 teaspoons granular keto sweetener if using.

6. Combine: Pour wet into dry and fold gently until just combined. The dough will be thick and a little sticky. Avoid overmixing.
7. Portion: Use a large spoon or scoop to drop 8 mounds of dough onto the baking sheet.
   

   For smoother tops, lightly dampen your fingers and shape.

8. Bake: Bake 14–17 minutes, until tops are golden and a toothpick comes out mostly clean. Rotate the pan once for even browning.
9. Finish: Brush with melted butter if you like. Cool 5–10 minutes before serving to set the crumb.

Keeping It Fresh

• Room temperature: Store in an airtight container for up to 24 hours if your kitchen is cool and dry.
• Refrigerate: Keeps 4–5 days in a sealed container.
  

  Warm in a 300°F oven for 5–7 minutes or microwave in short bursts.

• Freeze: Freeze up to 2 months. Wrap individually, then place in a freezer bag. Thaw at room temperature and reheat in the oven to restore texture.
• Avoid moisture: Slip a small piece of paper towel in the container to absorb humidity and keep the biscuits from getting soggy.

Why This is Good for You

• Low in net carbs: Almond and coconut flours cut carbs while keeping fiber.
• Healthy fats: Butter and cream support satiety, which can help with appetite control.
• Gluten-free: Naturally grain-free for those avoiding gluten or wheat.
• Protein-rich: Eggs and almond flour add a gentle protein boost to balance macros.

What Not to Do

• Don’t use almond meal: The coarse grind leads to dense, gritty biscuits.
  

  Choose super-fine blanched almond flour.

• Don’t skip the acid: The lemon juice or vinegar helps the biscuits rise and adds classic buttermilk tang.
• Don’t melt the butter: Warm butter prevents flaky texture. Keep it cold and in small pieces.
• Don’t overmix: Stir until just combined to avoid tough, rubbery biscuits.
• Don’t overbake: Keto flours dry out faster. Pull the biscuits when they’re just golden.

Recipe Variations

• Cheddar and Chive: Fold in 1/2 cup shredded sharp cheddar and 2 tablespoons chopped chives.
• Garlic Herb: Add 1 teaspoon garlic powder and 1 teaspoon Italian seasoning to the dry mix.
  

  Brush baked biscuits with garlic butter.

• Jalapeño Pepper Jack: Stir in 1/3 cup diced pickled jalapeños and 1/2 cup shredded pepper jack.
• Sweet Breakfast: Add 1–2 tablespoons keto sweetener and 1 teaspoon vanilla. Serve with berries and whipped cream.
• Dairy-Free Option: Use coconut oil or vegan butter instead of butter, and full-fat coconut milk plus vinegar instead of cream. Texture will be slightly softer.
• Sausage Biscuit Sandwiches: Split biscuits and fill with cooked breakfast sausage, egg, and a slice of cheddar.

Can I use real buttermilk on keto?

Traditional buttermilk is higher in carbs than heavy cream, so it’s not ideal for strict keto.

Using heavy cream “soured” with lemon juice or vinegar delivers the tang and rise with fewer carbs.

What can I substitute for almond flour?

Coconut flour alone won’t work because it absorbs far more liquid. If you must avoid almonds, try a finely ground sunflower seed flour; note it may tint green with baking soda, which is harmless.

Why are my biscuits crumbly?

You may have added too much coconut flour or baked them too long. Measure flours carefully, and pull the biscuits as soon as they’re golden.

Let them cool a few minutes to set.

Can I make these ahead?

Yes. Bake, cool, and refrigerate up to 5 days or freeze up to 2 months. Reheat in a 300°F oven until warmed through to revive the texture.

Do I need both baking powder and baking soda?

Using both helps with lift and browning.

The acid in the faux buttermilk activates the baking soda, while baking powder gives added rise.

How many carbs per biscuit?

Exact macros depend on brands and size, but a typical biscuit made as written has about 3–4 grams net carbs. Always calculate based on your ingredients.

Can I roll and cut the dough?

This dough is best for drop biscuits. If you want cleaner edges, very lightly dust your hands with almond flour and shape the scooped mounds into rounds without pressing them flat.

In Conclusion

Keto buttermilk biscuits can be tender, flavorful, and satisfying without wheat or a carb overload.

With a clever faux buttermilk, cold butter, and the right mix of almond and coconut flours, you get a biscuit that actually feels like a biscuit. Keep a batch in the freezer for quick breakfasts, cozy dinners, and everything in between. Comfort food and low-carb can absolutely live on the same plate.