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Buttermilk keto biscuits
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5 from 3 votes

Keto Buttermilk Biscuits Recipe

Mix keto drop biscuits in one bowl without yeast! There couldn’t be a faster way to prepare light and fluffy biscuits on a low-carb diet. You don’t have to knead or roll the dough, just combine the gluten-free ingredients and scoop a spoonful on a baking sheet, then pop it in the oven and bake until golden brown.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Bread
Cuisine: American
Servings: 12 biscuits
Calories: 154kcal



  • Preheat the oven to 350 °F. Then, line a baking sheet with parchment paper and set it aside.
  • Combine the dry ingredients in a medium mixing bowl.
    2 cups almond flour, 1 tbsp baking powder, 1 tsp garlic powder, ½ tsp dried parsley, ½ tsp salt
  • Whisk the eggs in a second small bowl, and add the buttermilk and cheese.
    2 large eggs, ½ cup buttermilk, ¾ cup shredded cheddar cheese
  • Slowly incorporate the wet bowl into the dry one. Don’t over mix!
  • Drop rounded tablespoons of dough on the baking sheet and arrange with space between each one. Use a spoon or an actual tablespoon. Each biscuit will be about 2-inches in diameter.
  • Bake for 15 minutes until the tops turn golden brown, and a cake tester comes out clean. Remove from heat and let cool on the baking sheet. Serve warm or at room temperature.


These keto cheese biscuits are freezer-friendly and great for meal prep. If you have just a few, wrap each one in plastic wrap and stack them on top of each other in the freezer. Alternatively, a full or half batch can go in an airtight container and freeze for up to 6-8 weeks. Remember to add a label and date! Forgetting what you froze and how long it’s been frozen is the worst.


Serving: 1biscuit | Calories: 154kcal | Carbohydrates: 5g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Sodium: 166mg | Fiber: 2g | Net Carbohydrates: 3g
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