Keto Biscuits


  • 5 egg whites
  • 1C almond flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 T chilled butter
  • Preheat oven to 400 degrees
  • Whip egg whites until fluffy
  • In another bowl, mix almond flour, baking powder, and salt
  • Break the chilled butter into pieces and then cut it into the dry ingredients
  • Gently fold the dry mixture into the egg whites
  • Drop the dough onto a greased cookie sheet
  • Bake for 11-14 minutes

Top with butter, sausage gravy or use as a base for a biscuit breakfast sandwich.

Serves: 8

Macros (per 37g serving)

106 cal / 5g protein / 9g fat / 1.5g net carbs

9 Replies to “Keto Biscuits”

  1. Device, I made these this morning and something went terribly wrong lol. I think what may have happened was I didn’t fully mix the butter into the dry ingredients. I left it kind of in chunks because I was figuring that’s why it was supposed to be cold butter. Can you please clarify those last few steps involving the butter? They came out completely flat like pancakes.

    1. Oh no!! When you “cut in” cold butter, you want it to stay cold pieces of butter but in very small pieces. There are actual tools you can buy to do it (pastry blender) but I just use a fork and almost mash it with the tines until it cuts the butter into small pieces. You don’t want the butter to melt or completely mix into the dry ingredients but instead to be distributed throughout in small pieces. You almost want the butter to be in crumbs instead of chunks. Hope that helps!

    2. I had the same thing happen when I “over whipped” the egg whites! It was a runny mess. I tried again without using my emersion blender on the eggs, just a fork, and it worked perfectly. Hope this is helpful!

      1. I’ve never used an immersion blender to whip the egg whites so that makes sense! I always use my blender with whisk attachment instead. Glad you got it to work!

  2. First, the flavor of these is on point, so delicious and biscuit-y. The texture was very good as well. That said, mine turned out pretty flat. Are they supposed to rise in the oven, or are they pretty much in the same shape as they are before you put them in the oven? I know I did the butter correctly, wondering how “fluffy” the egg whites need to be, stiff peaks? I also used a liquid egg white (egg lands best), whipped in my kitchen aid. I’m not a baker so not sure if any of those things would effect the rise?
    Thanks, new to keto- love your site and insta

    1. They do not rise much. If you whip them to stiff peaks, they’ll be larger and if you leave the mounds a little thinner, they’re great to use as a bun a hamburger or bread for a sandwich. Using liquid egg whites should not affect it at all. I’ve used both boxed liquid as well as fresh egg whites both with the same result and also whip them in a kitchen aid. Hope that helps!

  3. Hi,
    Thanks for the recipe. Have you ever tried freezing them? I’d late to make a big batch and use over time.

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