Keto Biscuits (Tender And Fluffy) Recipe

I developed Greek Yogurt Biscuits using just a handful of pantry staples and one surprising trick that cuts prep time in half.

I can’t stop thinking about these Keto Biscuits, they’re the sort of thing that makes you pause mid-bite and wonder how something so tender got so low on carbs. I used blanched almond flour and full fat plain Greek yogurt for a texture that is soft yet slightly springy, like real biscuits but with a little tang.

No one expects almond flour to behave like this, I didn’t at first. They pull apart in layers, sometimes flaky, sometimes pillowy.

If you like surprises and hate dry low carb bread, you’ll want to see what these Greek Yogurt Biscuits do next.

Ingredients

• Almond flour adds healthy fats and protein low carb makes biscuits tender
• Coconut flour soaks up moisture adds a bit of fiber and mild sweetness
• Eggs bind and lift add protein and a light fluffy texture when beaten
• Greek yogurt gives moisture and tang plus protein for a richer crumb
• Melted butter brings flavor and richness helps browning and softer edges
• Sharp cheddar is optional but adds savory tang and melty pockets of yum
• Baking powder is the single lift agent here makes them rise fluffy
• Xanthan gum are optional gives chew and structure helps retain air

Ingredient Quantities

• 2 cups (200 g) blanched almond flour, lightly packed
• 2 tablespoons (14 g) coconut flour
• 1 tablespoon (12 g) baking powder, yes just 1
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon xanthan gum (optional, helps make them fluffy)
• 2 large eggs, room temp
• 1/2 cup (120 g) full fat plain Greek yogurt
• 3 tablespoons (45 g) unsalted butter, melted
• 1/2 cup (50 g) shredded sharp cheddar (optional but tasty)
• 1/2 teaspoon garlic powder or dried herbs (optional, for flavor)

How to Make this

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl whisk together 2 cups almond flour, 2 tbsp coconut flour, 1 tbsp baking powder, 1/2 tsp sea salt and 1/2 tsp xanthan gum if you’re using it. Break up any clumps, and fluff the almond flour first so it measures right.

3. In another bowl beat 2 room temp eggs, then stir in 1/2 cup full fat Greek yogurt and 3 tbsp melted unsalted butter until smooth.

4. Pour the wet into the dry and fold gently until just combined. Don’t over mix, it should be a sticky, slightly thick batter not a runny dough.

5. Fold in 1/2 cup shredded sharp cheddar and 1/2 tsp garlic powder or dried herbs if using. Scrape the bowl well so all the almond flour is incorporated.

6. Let the dough rest 3 to 5 minutes so the coconut flour can absorb moisture. If it seems too wet to scoop add 1 tsp almond flour at a time, too dry add a little extra yogurt, a teaspoon at a time.

7. Scoop dough into 8 to 10 mounds (use a 1/4 to 1/3 cup scoop or a large spoon) onto the prepared sheet, spacing them about 2 inches apart. Pat the tops lightly to flatten just a bit, or sprinkle extra cheese on top.

8. Bake at 400°F (200°C) for 12 to 16 minutes, until the tops are golden and the edges feel set. Oven times vary so keep an eye on them.

9. Cool the biscuits on the pan for 5 minutes, then transfer to a rack. They’ll firm up as they cool, but are best served warm.

10. Store leftovers in the fridge up to 4 days or freeze for longer. To reheat pop them in a toaster oven or 350°F oven for 5 to 8 minutes so they regain that fluffy exterior.

Equipment Needed

1. Oven (preheated to 400°F / 200°C)
2. Baking sheet
3. Parchment paper or silicone baking mat
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk (for dry ingredients and eggs)
7. Rubber spatula or wooden spoon (for folding)
8. 1/4 to 1/3 cup scoop or large spoon (to portion dough)
9. Cooling rack

FAQ

Keto Biscuits (Tender And Fluffy) Recipe Substitutions and Variations

• Almond flour: swap with blanched almond meal 1:1 if thats what you have, or try sunflower seed flour 1:1 for a nut-free option. Heads up, sunflower can sometimes turn a bit green when mixed with baking powder but it still tastes fine.
• Coconut flour (2 tbsp): replace with an extra 6 to 8 tbsp almond flour and add a little extra moisture (one extra egg or 1 to 2 tbsp more yogurt) because coconut flour soaks up liquid way more.
• Full fat Greek yogurt (1/2 cup): use full fat sour cream 1:1, or softened cream cheese (about 4 oz) thinned with 1 to 2 tbsp water or heavy cream to match the texture.
• Unsalted butter (melted): use ghee or melted coconut oil 1:1 for similar texture; olive oil works too but will change the flavor a bit.

Pro Tips

– Weigh the almond flour if you can, dont eyeball cups. Almond flour packs down easy so spooning it or fluffing it first makes a big difference, and if you only have cup measures, spoon it in and level with a knife. Also keep almond flour in the fridge or freezer so it stays fresh and doesnt get oily or clumpy.

– If you skip the xanthan gum try one of these simple swaps: add an extra egg white for structure or 1/2 to 1 teaspoon psyllium husk powder for chewy loft. If the dough is too sticky to scoop, chill it 8 to 15 minutes, or dampen your hands/scoop with water so it wont stick.

– Use freshly shredded cheddar, not the pre-shredded stuff that’s dusted with anti-caking agents, it melts and browns way nicer. For extra color toss a little cheese on top right before baking; if you like a browned top, hit them under the broiler for 20 to 45 seconds at the end but watch them the whole time because they burn fast.

– Ovens lie, so use an oven thermometer and check earlier than the recipe says, rotate the pan once halfway through for even color. Let the biscuits cool on the pan for a few minutes then transfer to a rack so they dont steam and get soggy; to reheat, toaster oven or a 350°F oven for a few minutes brings back the crust better than microwave.