Keto Drop Biscuits

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

• Course: Bread, Side Dish, Breakfast

• Cuisine: American

• Diet: Gluten-Free, Keto, Low-Carb

• Skill Level: Easy (Beginner-Friendly)

• Yield: 6 large biscuits

Equipment Needed

• Large mixing bowl

• Whisk

• Fork or pastry cutter

• Baking sheet

• Parchment paper or silicone baking mat

• Measuring cups and spoons

Ingredients

• 1 ½ cups (150g) blanched almond flour, finely ground

• ⅓ cup (45g) coconut flour

• 1 tbsp baking powder (aluminum-free for best flavor)

• ½ tsp sea salt

• ⅓ cup (75g) unsalted butter, cold and cubed (or solid coconut oil for dairy-free)

• 3 large eggs, room temperature

• ⅓ cup (80ml) unsweetened almond milk (or heavy cream for richer biscuits)

• 1 tsp apple cider vinegar (helps with rise and texture)

Step-by-Step Instructions

Step 1: Prepare & Preheat

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. This ensures easy cleanup and prevents sticking.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and sea salt. Whisk thoroughly to ensure the baking powder is evenly distributed, which is key for a good rise.

Step 3: Cut in the Fat

Add the cold, cubed butter to the dry ingredients. Using a fork, pastry cutter, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for creating a flaky, tender texture.

Step 4: Mix Wet Ingredients

In a separate small bowl or measuring jug, lightly whisk the eggs, almond milk, and apple cider vinegar until just combined.

Step 5: Bring the Dough Together

Create a well in the center of the flour-butter mixture. Pour the wet ingredients into the well. Gently stir with a spatula or fork until a thick, sticky dough forms. Do not overmix. The dough will be wetter than traditional biscuit dough—this is normal.

Step 6: Shape & Bake

Using a large spoon or a greased ⅓-cup measuring cup, drop 6 equal portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can gently pat the tops to slightly shape them, but they will be rustic.
Place in the preheated oven and bake for 14-17 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 7: Cool & Serve

Remove the biscuits from the oven and let them cool on the baking sheet for at least 10 minutes. They will firm up as they cool. Serve warm with butter, sugar-free jam, or alongside your favorite keto soup or stew.

Chef’s Notes & Variations

• For Extra Flaky Biscuits: Grate your frozen butter into the dry ingredients using a box grater. It incorporates perfectly for maximum flakiness.

• Cheese & Herb Version: Fold in ½ cup of shredded cheddar cheese and 1 tablespoon of fresh chopped chives or rosemary into the dough before dropping.

• Sweet Cinnamon Version: Add 1-2 tablespoons of granulated keto sweetener (like erythritol or monk fruit) and 1 tsp of cinnamon to the dry ingredients. Perfect with a keto cream cheese glaze.

• Storage: Store cooled biscuits in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. Reheat in a toaster oven or air fryer for best results. They also freeze beautifully for up to 2 months.

Nutritional Information (Per 1 Biscuit)

• Calories: 315

• Total Fat: 28g

• Saturated Fat: 8g

• Cholesterol: 115mg

• Sodium: 380mg

• Total Carbohydrates: 10g

• Dietary Fiber: 5g

• Net Carbs: 5g

• Protein: 11g

Nutritional information is an estimate calculated using a third-party tool and standard brands. Values may vary based on specific ingredients used.