close up of 5 ingredient keto drop biscuits
Breakfast Keto Ingredients Quick Lunches/Snacks

Easy 5 Ingredient Keto Drop Biscuits (Gluten free)

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Easy 5 Ingredient Keto Drop Biscuits (Gluten Free)

Homemade Biscuits can be cut out or dropped into large mounds of dough, with buttery layers, flaky layers, or crispy outsides.

So many different types of biscuits you can make, but the best one is this easy drop biscuit recipe that reminds me of the ones my Mom would make from the famous “Bisquik Mix”.

close up of 5 ingredient keto drop biscuits

These 5 Ingredient Biscuits are not only nostalgic but are gluten free, low carb and keto! They have become my go-to biscuit recipe anytime we have our weekend breakfast.

Those little mounds of bread-like-crumbly-goodness are the ultimate when covered in sausage gravy.

Biscuits and gravy was another weekend favorite at our house growing up and it is still a breakfast our whole family has at least twice a month!

low carb biscuits and gravy

Since I have to make sure they are gluten free biscuits, this recipe is the perfect solution!

Not only is it low carb and gluten free, but it doesn’t require a rolling pin since all of the simple ingredients are mixed up in one large bowl!

You won’t even need a biscuit cutter either since keeping this recipe simple is the best part!

Now I have tried countless recipes for gluten free, keto, paleo biscuits, but they were mostly ok and nothing like these fluffy biscuits!

If you have the low carb pantry staples of almond flour, baking powder and salt, you are ready to go! If not, you need to get some so you can make the best biscuits you have ever made!

Since I have this easy biscuit recipe to turn to anytime I need some, it takes the pressure off of making a weekend breakfast versus traditional biscuits.

With the short ingredient list, you will be enjoying a warm biscuit in no time!

Measure your dry ingredients into a large mixing bowl.

First you will need a large mixing bowl.

Measure in 1 cup + 2 Tbsp of COLD Almond Flour and 2 Tbsp COLD butter.

If your flour and butter are not super cold, the dough will not set up right. If they need to chill, put in fridge for 20 min minimum to work.

Keep in mind that using a gluten free all purpose flour is not recommended due to the fine nature of this type of flour.

The egg whites work best lifting the grains of almond flour versus a fine milled flour.

You want pea sized amounts of butter.

Add in 1/2 tsp salt and 1 tsp baking powder to complete your dry ingredients. Begin cutting the butter into the flour mixture.

A pastry cutter works best here.

It should have a medium crumb consistency.

Your pastry blender will do a great job of cutting in the butter without melting it.

You want the little bits of cold butter to remain in the biscuit dough to produce the best results.

This keeps them light and fluffy that results in tender biscuits like we want!

You can save some time by cutting in the butter with a food processor. This will be a little faster but may cause the butter to become too small.

Whisk whites well until frothy.

Now you will need a small bowl to whisk up the egg whites from 3 LARGE Eggs.

Using a knife sounds strange, but it helps to keep them light textured.

Cut and stir the whisked egg whites into the dry flour mixture with a KNIFE until the dough forms.

You will have the consistency of a very thick batter. These are the only wet ingredients included in this recipe.

Do not overmix or you will cause the dough to not be as airy and produce tough biscuits.

Your dough should come together like this. Its ready to bake!

Now that you have it all mixed up, make sure you scrape the sides of the bowl with a rubber spatula.

This helps to gather all of the biscuit dough so you can easily scoop it all out and not leave any batter behind.

You will need to get a large baking tray covered with parchment paper or a silpat like I am using here.

I use a cookie scoop to get uniform sized buttery biscuits.

You could also just use a large tablespoon to scoop onto your prepared baking sheet as well!

I used a cookie scoop to place on my lined cookie sheet.

It is approximately 2 Tbsp of batter per biscuit if you don’t have a scoop.

Do not flatten them so you will have the most flaky delicious biscuits!

Bake until golden brown.

Now bake for 10-12 minutes in a 400F oven until golden brown.

Let them cool on the baking sheet for a few minutes before transferring them to a bowl lined with a cloth napkin or towel.

This keeps them warm and tender until you are ready to eat them!

  • Try adding in some shredded sharp cheddar plus a pinch of garlic powder to make these into the famous garlic cheddar biscuit side dish served at Red Lobster!
  • Turn these into sweet biscuits when you add a 1/4 tsp of orange extract and a tablespoon of orange zest! You can drizzle with a simple sugar free vanilla glaze to take them over the top!
  • You can give this easy biscuits recipe a tangy flavor when you add 1 tsp of lemon juice to the batter. This will mimic the flavor of a sour milk biscuit recipe!
  • If you want to make these ahead for easy mornings, bake them up and then freeze the cooled biscuits. Flash freeze flat on a baking sheet, then once frozen for a few hours, transfer to a freezer bag. Reheat the frozen biscuits wrapped in a foil packet in a 400F oven for 8 minutes to prevent drying out. I do not recommend freezing the dough as it will not rise and they will remain hard little blobs!
  • They will fit into any type of diet such as a low calorie diet or a low carb diet.
  • If you want to make these into square biscuits then check out Pampered Chef for a square molded pan. It is marketed for brownies but will work with this batter too!
  • These turn into a moderately thick biscuit, but if you want them to have a 2-inch thickness just double the recipe and scoop out a 1/4 measuring cup amount of dough for each. You may need to bake for 12-15 minutes instead of the 8-10 minutes called for.
  • Add another layer of flavor when you brush the fresh out of the oven biscuits with melted butter!
5 ingredient keto biscuits pin
Yummy biscuit goodness waiting to be devoured!!
close up of 5 ingredient keto drop biscuits

Easy 5 Ingredient Keto Drop Biscuits (Gluten Free)

It is the keto and gluten free version of a childhood favorite with all of the buttery crumbs you love! They come together quick and will become a family request each weekend! They pair perfectly with my Low Carb Sausage Gravy as well!
Prep Time 10 mins
Cook Time 10 mins
Course Breakfast
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 cup + 2 Tbsp COLD Blanched Almond Flour (place in fridge 20 min if not cold)
  • 1 tsp. Baking Powder
  • 1/2 tsp salt
  • 2 Tbsp COLD unsalted butter
  • 3 large Egg Whites from 3 LARGE Eggs, or egg white carton equivalent

Instructions
 

  • Preheat oven to 400F
  • Prepare your baking sheet with parchment paper or a silpat and set aside.
  • First you will need to add 1 cup + 2 Tbsp COLD Almond Flour, 2 Tbsp COLD butter to a large bowl.
  • Add in 1/4 tsp salt and 1 tsp baking powder.
  • Begin cutting the butter into the dry ingredients. A pastry cutter works best here. It should have a medium crumb consistency. You want little pea size bits of butter.
  • Now you will need egg whites from 3 LARGE Eggs. Its important they be large so your amounts are not off. Whisk whites well until frothy.
  • Cut and stir in egg whites to the dry mix with a KNIFE. It sounds strange, but it helps to keep them light textured.
  • I used a cookie scoop to place on my lined cookie sheet. It is approx. 2 Tbsp of batter per biscuit if you don’t have a scoop.
  • Bake for 10-12 minutes in a 400F oven until golden brown.
  • Yummy biscuit goodness waiting to be devoured!! These are great warmed up if you have left overs.
  • Makes approx. 6 biscuits. @ 1g carb each.
Keyword 5 ingredient biscuits, almond flour, almond flour biscuits, biscuits, drop biscuits, gluten free, gluten free low carb, keto biscuits, keto drop biscuits, low carb biscuits

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58 Comments

  1. This is not what this biscuit looks like when it’s done I promise! They don’t taste bad though, but you will need all 6 to have a decent meal.

    1. It is possible with different almond flour to have a different result. I use Bobs Red Mill almond flour. It is a mealy texture in its raw form. I use mine in biscuits and gravy so the shape doesn’t matter much. Thank you for trying out my recipe and leaving a comment😄

      1. I have never tried to freeze them. And yes, some pictures show they do, some pictures show they do not. Depends on too many different factors since it is egg white based. If I were to freeze them, I would bake, then cool and freeze indiidually on a cookie sheet. Then transfer to a freezer bag. Reheat in oven for 5 to 8 min at 350F. Thank you for your comment!

      1. Thank you for your comment! At the very end of a post, if on your phone, tap the three dots, it opens up a box for you to follow by email😊 If you are on instagram we are @lowcarbwiththecarrs

    2. Yes these look like more of a puffy sugar cookie. They slice really thin but do make a perfect little sausage and cheese handheld biscuit! They are really good!

      1. It is a possibility that your butter and flour were not super cold before starting. They have to be pre chilled for 20 minutes to not melt into a puddle. You can also decrease your oven temp down to 350F instead of 400F. Thank you for your comment😊

  2. I just made these.
    I’m trying to rededicate myself to low carb / low sugar diet. First step cut out McD’s sausage biscuit and replace with egg yolk Keto biscuit.
    Thank you for sharing this recipe.

  3. These were yummy! Unfortunately, the macros came out to be closer to 2.6 net carbs per biscuit (still reasonable!). I used Blanched Almond Flour By Nature’s Eats.

  4. Using Bob’s redmill super fine almond flour and my fitness pal recipe calculator these come out to 7.7 g carb – 1.5 g fiber, so 6.2 net carb for each of 6 biscuits.

    1. I would HIGHLY recommend using verywellfit.com as a gauge for recipe nutrition information. My fitness pal, if you research, has incorrect calculations of the macro nutrients for many things. This recipe uses 1 cup plus 2 Tbsp of almond flour. Look at the actual nutrition label from a package of Bobs red mill almond flour and you will see what I mean. Thank you for being diligent in checking my calculations. I have posted the nutrition information for this recipe😊

    2. Maybe the original recipe is not using Bob’s Super Fine Almond Flour? Calculating by hand: Bob’s Super Fine Almond Flour – 5 g carbs per 2 T (or 4 g net). Recipe has 18 T almond flour, so 9 units x 5 g carbs = 45 g total (36 net). So 6 muffins at 7-ish total carbs (6 net) each.

      1. I am also calculating by hand from the package. 1/4 cup has 6 g carb/3 fiber. Multiply by 4 to get 1 cup, then add half listed to get the 2 Tbsp = 27g c /13.5g fiber for the recipe. These are the figures. It seems you have a different set of figures for some reason. Thank you for your comment.

      2. Crazy! I wonder if the variable numbers Bob’s Red Mill supplies are due to rounding errors, or maybe some of the numbers are based on weight instead of volume. I’ve been doing a lot more calculating lately since mom has started reducing her carbs and is also on insulin – for myself I can approximate, but for her I have to be much closer.

  5. Am I missing the print button? It’s so hard to read from my phone that I need to print it so I can see what I’m doing and not miss anything! They look fabulous!

  6. Just tried this and very happy with the texture and flavor.May add a little more salt but prefer over the cheese breads. I flattened out my scoops with a small spatula and were easy to slice and add butter. Mmmm

  7. I am allergic to eggs , can I use Bob mill Egg Replacer for the eggs? I would like to make them.

  8. Made tonight and turned out well. Texture was great but just a tad dry. It’s my first recipe with almond flour and a Keto bread item so maybe that’s part of it! My hubby tried and thought they were great and would eat instead of regular biscuits!

  9. I subbed full fat sour cream in place of the eggs and these were great.. I was not able to cut minein half but totally was able to smear butter on top! I think with a tad more sour cream they would hd together great! Thank you! Also for those who don’t use eggs in recipes.. sour cream us a great sub.. !

  10. 👍🏻 Turned out exactly as posted. Had with my sausage gravy. ❤️ The carb reduced and I didn’t have to give up my biscuit and gravy😋

  11. I rarely comment on receipt posts. But Dear Lord this must be said. I whipped up these biscuits this morning. I went into it a bit apprehensive… because I’ve tried other Keto biscuit recipes and been disappointed.
    Not this time. This morning I made these beautiful biscuits and I’m pretty sure I heard the Angels singing when I ate them. Thank you for this recipe. You have become my hero.

  12. I just made this biscuits for breakfast. They are Delicious! Best biscuit I’ve ever made and I’ve tried a lot! Thanks for sharing this recipe.

  13. I wonder if these taste like baking powder biscuits…I sure hope so! When I was a kid, my mother made strawberry shortcake using those biscuits…when I finally had them made the “normal” way, I was very disappointed!! I’m sure there’s a recipe out there for Keto strawberry sauce, and whipped cream.
    Mom also made biscuits with either raisins or chopped ham and cheese in them; do you think that would work with this recipe?

    1. You could easily make a strawberry sauce with stevia, or erithrytol! Sweeten fresh whipped cream the same! They remind me of the drop biscuits my Mom made from bisquik mix actually.
      I think adding ham & cheese would be a great addition!
      Thank you for sharing your memory and ideas!! I would love to know how they turn out for you!

  14. These are good but there is no way those nutrition facts are right. The almond flour alone is approx 640 per cup so there it’s not possible for each biscuit to be 70 calories if you make 6 total. I’m using bobs red mill almond flour and kerrygold butter and it comes to 162 kcal per biscuit

    1. I just imputted the info into a recipe calculator. I am following a low carb lifestyle so calories are not a calculation I adhere to. Each situation is unique and it is a good practice to compile your figures you need from your ingredients you use. Thank you for stopping by!

  15. Ok now. These were the best biscuits ever. Bisquick has nothing on these. I followed exact directions even down to using a knife to mix it and they were perfect. I’m going to double the recipe next time. Which means tomorrow. Lol. 6 just isn’t enough!

    1. Lol, yes, thats truth 6 isnt enough! I have been making a batch each week just for me! I am so excited they turned out for you😁Thank you so much for sharing your experience in a comment to share with everyone!

  16. WOW – these biscuits are sooo amazing! I put sausage on mine – the next time I plan on making some Keto friendly strawberry jam as a finishing touch on one of my biscuits! Thank You for the recipe!

  17. I can’t wait try these. So happy I came across your site. How do you store these, as with any homemade bread. Would you leave on the counter or in the fridge?

    1. They are great! I recommend in the fridge as they will spoil easily. Quick tip, stick egg whites in food processor, then other ingredients. Pulse till combined. Makes it faster! ENJOY!

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