These Almond Flour Biscuits are an easy one bowl recipe that comes together in only twenty minutes. Low carb biscuits that require no rolling, kneading or cutting out. These no fail drop biscuits are perfect for a dinner side or make a delicious breakfast or snack.
Keto almond flour biscuits that require only five ingredients, ready in under 20 minutes, and no special equipment necessary to make them.
We love to serve these low carb biscuits with chili, soups or even as a breakfast sandwich.
Almond flour is one of my favorite flours to use in gluten free baking so I created these soft pliable almond flour tortillas. They're perfect for sandwiches, burritos, tacos and more.
Why you'll love this recipe
- Super easy to make with no special equipment
- They come together in under 20 minutes
- Great as a side with dinner, a breakfast sandwich or snack
- Keto friendly, low-carb, & gluten-free
- Almond flour- super fine blanched almond flour
- Cream cheese- full fat cream cheese
- Eggs- large organic eggs
- Butter- unsalted butter
- Baking powder & salt- fresh baking powder and sea salt to balance out flavor.
How to make almond flour biscuits
Step by step instructions
Full directions can be found in the recipe card below
- Whisk together almond flour, baking powder and salt.
- In separate bowl beat the eggs.
- Mix room temperature cream cheese with melted butter and whisk together.
- Add beaten eggs, then butter and cream cheese mixture to the dry ingredients.
- Blend everything together until thoroughly incorporated.
- Scoop biscuits onto a parchment lined baking sheet using a cookie scoop and bake in preheated oven.
For best results be sure to cool the biscuits before storing. I recommend storing the biscuits in an airtight container or ziplock bag in the fridge for up to 5 days.
For longer storage you can freeze them in freezer safe containers up to 3 months.
Yes! I've tested the recipe using dairy free substitutes. Simply swap out the butter and cream cheese with non-dairy substitutes.
No! I don't recommend any substitutes for the flour. Make sure you are using blanched super fine almond flour for this recipe.
I personally haven't tested the recipe without the eggs, however I've had several people comment and say they've had success using flax eggs.
How to serve these low carb biscuits
These biscuits are best served warm. You can spread them with butter, jam or serve them as a breakfast sandwich.
They're also great as a side with most meals or as a snack topped with any of your favorite toppings.
You could add any of your favorite fresh or dried herbs or even shredded cheese.
I prefer to make them plain(as recipe is written) and serve with any extra toppings or additions.
AND IF YOU TRY THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..I’d love to hear if you make this & how you like it. Please be sure to include a star rating along with your comment.
Until next time- xoxo
Almond Flour Biscuits (Keto, Gluten-Free)
- Dry ingredients:
- 2 cups blanched almond flour
- ½ tbsp. baking powder
- ¼ tsp. salt
- Wet ingredients:
- 4 tbsp. butter
- 2 ounces cream cheese softened
- 3 large eggs
- Preheat oven to 350 degrees.
- Line large baking sheet with parchment paper.
- In large mixing bowl combine all dry ingredients and stir to combine.
- Meanwhile melt butter in oven safe dish while the oven is pre-heating. Make sure to carefully watch this as it won't take long.
- Once butter is almost melted remove from oven and add cream cheese to warm butter and mix with fork till smooth and creamy. Set aside
- Beat eggs in a separate small bowl.
- Add eggs to dry mix, then butter, cream cheese mixture and stir till thoroughly combined.
- Using a cookie scoop or large tablespoon spoon equal portions on to parchment lined baking sheet.
- Bake in preheated oven 15 minutes
Post updated from August 2019
Tried the recipe. Biscuits looked like biscuits, were a little crumbly. I liked them OK, but not enough to make again. I realize baking with almond flour takes a lot of trial of different recipes to find the ones to keep and which ones to toss. Sorry, just being honest, my taste buds say toss this recipe. Instead of wasting lot of money on ingredients, in the future I will make half a recipe. Have a great day.
Delicious! I followed the recipe but added shredded cheddar cheese. These are amazing! Added to my favorites! Thanks for the recipe!
You're welcome and thanks for the lovely feedback!
Can you pat the entire recipe and cut with a biscuit cutter? And no offense, but I would appreciate a response. I have asked several questions on different pages and received absolutely no response.
Hi Kathy, I haven't tested the recipe using a biscuit cutter so I can't say for sure. But these are meant to be drop biscuits so you probably will not get the same results. Let me know if you give it a try though!
Hey, I’ve not made these yet, but would love to know if I can just use regular almond flour? And not blanched. Please advise and Thank you👍🏼
Hi Millie, I haven't tested the recipe using unblanched almond flour so I can't tell you for sure. However I think it should work if use blanched almond flour. You may just notice a change in the color or texture of the biscuits. Let me know if you give it a try!
These were really good, and they held together well, too. Will be making these often!
I just made these using almond flour for the first time in a baked recipe. They are fabulous. A lot like biscuits mixed with cornbread. They stayed together beautifully partly because I added about a tablespoon of psyllium husk. Other than that I followed the recipe I used a large ice cream scoop so I actually got seven biscuits.I’ll have to cut them in half to cut the carbs.I’m really looking forward to have some kind of bread to eat with my eggs in the morning. Thank you this is delicious
You're welcome Laura!
Delish! So simple, healthier and with a little bit of butter and jam (not so healthy lol) and my coffee, these hit the spot!!
We eat these biscuits for breakfast often, but please tell me if there is a way to keep them from falling apart! They are good, but they fall apart so easily.
The biscuits can be a little bit crumbly but should not be falling apart. Are you allowing the biscuits to sit for a few minutes prior to serving?
Made these this morning for the first time. I added finely shredded cheese to half the mixture. They were delicious both ways.
Thanks Pat! 🥰
I am going to make these biscuits tonight for dinner, I am using flax eggs and dairy free on everything else…. So excited, can’t wait to try this recipe❣️
Yay! Let me know how they turn out! I've made them dairy free but with regular eggs and they were great!
Thank you the first keto biscuit recipe that came out fabulous, even my hubby ate them which is a miracle. I’d give u 10 stars if I could.
You're welcome and thank-you for the lovely feedback! ❤️
Can you use regular flour instead of the almond?
Hi Sue, I haven't tested the recipe with another flour so I can't say for sure. Let me know if you give it a try!
I thought the recipe was easy and they looked great but they tasted way too eggy. More like soufflé texture which is not what you want in a biscuit. My husband liked it but unfortunately the kids and I couldn’t get around the texture.
Hi Angel, I'm not sure why the texture didn't work out for you, but you could try using less egg and see if that helps!
Quick question as these look amazing and easy. Have you tried using a dairy free cream cheese in the recipe? I am gluten free and dairy free so just wondering if you've tried it or not. Thanks for your creativity in the kitchen
Hi Paulette, You're welcome and yes I've made them using dairy free cream cheese and butter and they still turned out amazing. Just for reference I used Violife cream cheese and earth balance as the butter substitute. Let me know if you give them a try!
These sound like what I have been looking for, but I wonder if I could sub homemade Greek yogurt for the cream cheese. It is the only dairy I can have and I don’t want to use dairy free cream cheese.
I haven't tested the recipe using greek yogurt so I can't say for sure. Let me know if you give it a try though.
That should've read as 2.5 NET carbs. Sorry!
They remind me of cloud bread but with more texture. They went over well with my family.
Yay! Glad your family enjoyed them!😉
I’ve never used almond flour before. I made these biscuits today and they were amazing. Will definitely keep this recipe handy. Quick, easy, delicious and low carb!!!
Yay! Thank-you Jeanine! 😘
Flat cookie like. Went over and ovet recipe to find mistake but cant find it.
Let me know if you'd like help troubleshooting the recipe. Did you check and make sure you used the right amount of baking powder? Also was the baking powder fresh?
Nice to have a decent biscuit again for a low carb- diet! Thanks, turned out very well.
My name is Kathy, I tried these for the first time I have ever used almond flour and they turned out wonderful. My husband is diabetic and I’ll be making more of these biscuits.
Thanks Kathy! Glad you enjoyed them!
I’ve made these several times, but the last couple of times I didn’t have regular cream cheese so I used vegetable cream cheese and they came out great. This time I’m sprinkling sesame seeds on top!
Yay! sounds great!
Please confirm whether it’s 2.5 net carbs or 4.5 net? Loved them. Added some bagel seasoning to top of half of them before putting in oven. Yummy
Thanks Carmen! The nutrition information can be found in the recipe card. And that could vary if you swapped out any ingredients or changed the size of the biscuits. Hope that helps!
Carmen, there are 4.5 total carbs. Subtract the 2g of fiber and you get 42.5 NET carbs. 😊 If made as the recipe instructs.
Delish! And super easy. I used my cookie scoop and they looked just like the photo. I brushed melted butter over them at the end because I love butter. My husband loved them too! Thanks!
You're welcome Amy! 🥰
These are delicious in every way. I've lost 57 lbs on Lego over the last year and these are my present! My husband loves them to
Thank-you and that's great to hear! ❤️🥰
Made these last night for dinner and they turned out great! Wish I could upload a picture. Thanks for this quick and easy recipe!
You're welcome Angie and you can always upload a picture on Pinterest or tag me on Instagram! 👍🥰
These were awesome! Been over two months since I've had biscuits.
Thanks so much. My continuing weight loss journey will now include these.
Thank-you Lynda and you're so welcome! ❤️
Would these work with either egg whites or an egg replacer?
Hi Teresa, I haven't personally tested the recipe with either of those. But I think other people have had success by subbing out the eggs. Let me know if you try it out!
Made a double batch the first time this morning for breakfast. Five people, 12 biscuits, all gone. They smelled so good , and the taste and texture were out-of-this-world delicious!
Yay! Thanks Psylvia! Your sweet comment just made my day. ❤️🥰
I did try them too. Not sure the taste yet but didn’t rise at all. Not sure if I will make them again.
Hi Jeannene, I'm not sure why the biscuits didn't rise for you. Was your baking powder fresh? Let me know if you need help troubleshooting the recipe?
Delish! I made these vegan sub out the eggs and used vegan cream cheese/butter and they came out great! My new favorite gluten free vegan biscuit. Thanks for this recipe!
Thanks Sharon! Glad to hear they worked out using the vegan substitutes. ❤️
what would you use for subbing
Hi Pat, I haven't personally tested the recipe without eggs, but I would recommend you try subbing the eggs with flax eggs. Hope this helps!
What egg substitute did you use? I was going to try it with flax, but wanted to check for any tips!
I want to make them vegan also. What can I use in place of eggs? Thank you in advance.
When I made these biscuits the batter was very runny. More like a muffin so I baked in muffin tin with paper liners. The taste was ok but the texture was more like cornbread. Is it supposed to be that runny?
Hi Marsha, the biscuits should not have been runny. Did you follow the recipe exactly? Let me know if you'd like help troubleshooting where you went wrong.
Best gluten free recipe for biscuits ever, my husband is gluten intolerant and these are great!!!
Thanks so much Kathie! 🥰
Umm, good. Tried these biscuits and they are so good. I am adding them to my go to list.
Thanks Mary and happy to hear you're enjoying the biscuits! 🥰
These biscuits are a great base recipe. I have celiac disease, so I had to stop eating gluten three months ago. I subsequently figured out gums upset my stomach, which are often ingredients in gluten free breads. This recipe is great for me because it keeps away the gluten and gums, AND tastes fluffy. I can imagine lots of varieties, and have noticed a few on this website that I am now anxious to try. Thanks for a great recipe!
You're so welcome Jenny and Thanks for stopping by to let me know! 🥰
Can these biscuits be frozen unbaked? And then baked when needed?
Hi Laura, I wouldn't recommend freezing them unbaked, but you can certainly bake them and then freeze them. Hope this helps!
Ok, thanks so much for letting me know!
I’m making them now!
You're welcome! Let me know how they turn out.😉
Stephanie, Theae gf biscuits were a hit! I slightly under baked so they could be reheated before serving and my gf friends liked them so well that they asked for the recipe!! Thank you!
Yay! You're so welcome! Glad everyone loved them! 🥰
Sorry for the typo: I meant can this recipe be made with coconut cream instead of cream cheese?
Hi Lolly, I can't say for sure since I haven't personally tested it with coconut cream. It will probably change the flavor and the texture somewhat, but let me know if you give it a try.
This recipe was very easy to whip up and made 12 nice size biscuits. Since I had all of the ingredients on hand, I plunged forward realizing in hindsight that 3 eggs is a whole lotta eggs! And I am not an egg lover! So, though tender and beautiful to look at, they tasted too eggy for my tastes.
Hi Marilyn, not sure Why they would have tasted "eggy"? You could always try with one less egg and see how that works for you.
Made them into shortcakes for strawberries... I just added 2 TBS of monkfruit to keep them keto! Thanks for the recipe!!
You're welcome Renee and I love that idea!😘
Can this recipe be done without cream cheese? Or do I need a substitute? Thank you.
I haven't personally tested the recipe without cream cheese, so I can't say for sure.. I know one reader said they had success using greek yogurt in place of cream cheese. And yes you would want to use some kind of substitute for the cream cheese. Let me know if you try them and what worked for you.
Everybody in the house loved these! I didn't follow any of the mixing directions and it turned out great! Always nice to find a recipe that my kid with dissacharide intolerance can have.
Glad to hear your family loved these! Thanks for stopping by to let me know!😘
So good!!! Just what I've been looking for. Thank you!
You're welcome Samantha!😘
These buscuits were amazing! Thank You! Will be a favorite in our home! Very Easy!
Yay and You're welcome!😘
Could ghee be used instead of cream cheese? Paleo diet so no you hurt or plant based cheeses...
Hi Debbie, Since I haven't tested the recipe using ghee instead of cream cheese I can't say for sure. Let me know if you try it and how they turn out.
There is an almond milk cream cheese by kite hill that would probably work for you.
Looks awesome but why do 2oz rather than tablespoon or cups. Trying to figure out it?
Hi Nadira, I believe most of the blocks of cream cheese labels it by ounces so that's why I state ounces in the recipe card... But assuming you're using a tub of cream cheese then 2 ounces is approximately 4 tablespoons.
Thank you so much for replying, I have containers of cream cheese and I checked online the conversion for 2 oz , they say .25 which I’m assuming is 1/4 of a cup, however their conversion is 2oz = 2 tbs so that’s why I’m confused. Sorry I’m Canadian.
You're welcome! And yes it would be 1/4 cup or 4 tablespoons.
Before my days of low carb I made chicken and dumplings with a bisquick recipe. Do you think these would work dropped in a hot pot of chicken for the dumplings?
Hi Gina, since I haven't personally tested that myself I can't say for sure... but I really love the idea. So if you try it, please let me know how it works out!
The biscuits turned out good! Almost tasted like cornbread. Next time I would double the recipe because I only got 6 biscuits and followed recipe exact! Also, I would add a little more salt! Thank you for this gluten free option!!
You're welcome Sabrina and the number of biscuits can vary based on the size you make them!
Yum! The texture reminds us of a pound cake. They were great hot with butter. The easy, 6-ingredient recipe will allow me to make these for breakfast - egg, cheese, and sausage biscuits. Can't wait! We also had a couple with Walden Farms sugar-free strawberry syrup. They were very reminiscent of biscuits with strawberry jam. Delish!
Yay! So glad you're Enjoying the biscuits Tee!😘
I can't do grains or dairy... these sound so good, but I gotta find a sub for the cream cheese! I'm sure I could use coconut oil instead of butter, or even the occasional ghee, but cream cheese... hmmm.
You could try a dairy free cream cheese! Let me know if you try it and how they turn out!
I made these biscuits, but must have put too much cream cheese, they had something missing, I’m pretty sure I put salt, but wouldn’t swear to it😂, they spread out too much, I think I over measured the 1/2 tablespoon of baking powder. But I will definitely be trying them again😞
Sorry it didn't work out for you Brenda! Let me know if you need help troubleshooting the recipe! ❤️
Added some shredded cheese, and omg amazing! I never want to make them without shredded cheese again - so good.
Thanks for the great recipe 🙂
And I forgot to add a star rating...
Thanks for taking the time to do that! 😍
You're welcome Stephanie! 😘
Very good recipe! I was so happy to find a recipe that turns out! Used them to eat with beef stew 😋
Thanks Katolyn! Glad to hear they worked out for you! ❤️
I tried these today - I made them exactly as directed minus I added a few slices such as onion powder, garlic powder, and dried parsley. They were fantastic and perfect in my low carb breakfast sandwich. Thanks for the recipe!
You're Welcome and Thanks so much for stopping by to let me know. 😘
Thank you for the recipe! I'm not a big fan of any sort of cheese so I substituted with 3 and 1/2 ounces of Greek yogurt and added 1/4 tsp baking soda. Turned out amazingly soft, fluffy, and buttery. New family favorite!
You're welcome Myron! So glad to hear that the substitutions worked out for you! I always have Greek yogurt in the fridge as well so I'll have to give that a try. Thanks for stopping by and letting me know 😀
Diane T Gordon
These are delicious. I used a smaller scoop so they made 24 the first time and 29 the second time. I sprinkled a little garlic powder and onion powder to make them a little savory. This time I tried 2 tsp butter and 2 tbsp coconut oil. Delicious with butter, or cur open and melting some cheese. Only trouble is they taste too good so be careful. 2 total carbs, 8 g of fat and 2 grams of protein when you make 29.
Thanks Diane 😀 So glad to hear that you're Enjoying these.
I just made these biscuits, they're FANTASTIC!!! Especially when I don't feel well, I like toast or muffins, these were the perfect addition to my low carb eating now. I'll be making them much more!
I'm so glad to hear that you Enjoyed these Kyle and Thanks for taking the time to stop by and let me know 🙂 🙂
I bet the cream cheese in these biscuits keeps them nice and soft. They look mighty tasty and I'd love to try your recipe!
Oh wow these look delicious! I can see me snacking on these all day long, can't wait to give them a go! Thanks for sharing 🙂
Wow! These are so amazing,wonderful cookies! I bake cookies regularly ,will try your recipe next!
I have two bags of almond flour in my fridge - I will have to try these!
These biscuits look perfect as a side dish or for snacking! Love that they only have six ingredients and are so quick to make too!
Jenn @ Peas and Crayons
I have a bag of almond flour just waiting for this recipe! Love it!