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Buttery Keto Biscuits - Tender, Fluffy, and Low-Carb

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups super-fine almond flour (packed lightly, not compacted)
  • 2 tablespoons coconut flour
  • 1 tablespoon baking powder (aluminum-free recommended)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder (optional, for savory flavor)
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 2 large eggs, cold
  • 1/3 cup heavy cream (or unsweetened almond milk for lighter texture)
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1/2 teaspoon xanthan gum (optional, for extra structure)
  • 1–2 tablespoons melted butter for brushing (optional, but recommended)

Method
 

  1. Preheat and prep: Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, garlic powder (if using), and xanthan gum (if using). Break up any lumps for an even mix.
  3. Cut in the butter: Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter in until the mixture looks like coarse crumbs with pea-sized bits of butter. Keep it cool—those bits create a tender, layered texture.
  4. Combine wet ingredients: In a small bowl, whisk eggs, heavy cream, and apple cider vinegar.
  5. Bring the dough together: Pour the wet mixture into the dry. Stir gently with a spatula until a soft dough forms. It should be thick but scoopable. If it seems too wet, let it rest for 2–3 minutes to let the coconut flour absorb moisture.
  6. Shape the biscuits: Using a cookie scoop or large spoon, portion the dough into 8 mounds on the baking sheet. For a more traditional look, gently pat each mound into a round about 1 to 1.25 inches thick. Don’t overwork the dough.
  7. Bake: Place on the center rack and bake for 14–18 minutes, until the tops are lightly golden and the centers are set. Start checking at 14 minutes—almond flour can brown quickly.
  8. Finish with butter: Brush the hot biscuits with melted butter for extra richness and a glossy finish. Let them cool for 5 minutes before serving so they set properly.