Easy Almond Flour Dinner Biscuits (Low Carb)
These flavorful almond flour biscuits are the ultimate low carb, gluten free, and keto friendly dinner companion. Delivering savory satisfaction without the guilt. They are remarkably easy to make, blending simple pantry staples like almond flour and eggs into a quick dough.
The secret to their luxurious texture lies in the careful inclusion of both sour cream and generous amounts of butter. This duo ensures the biscuits bake up beautifully moist and tender while remaining surprisingly fluff. Defying the common heaviness of gluten free baking.
Perfect for soaking up gravy or simply enjoying warm straight from the oven. These low carb and gluten free biscuits are a comforting addition to any dinner. They provide all the indulgence of traditional dinner rolls cheesy, moist, and savory.
This recipe is adapted from my friend Kirbie’s Cravings website. Please check her out! If you like this recipe, you will also love my Easy Brazilian Cheese Bread or my Easy Sun-Dried Tomato + Spinach Egg Biscuits.
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Easy Almond Flour Dinner Biscuits (Low Carb)
Ingredients
- 2 eggs, lightly beaten
- 1/2 cup sour cream
- 4 tbs butter, melted
- 1½ cups almond flour
- 1 tbs baking powder
- 1/2 tsp each Italian herb blend, garlic powder + onion powder
- 1/4 tsp salt
- 1/2 cup shredded cheddar cheese + extra for topping
Instructions
- Preheat oven to 450℉. Line your muffin slots with muffin liners or spray with oil or grease with butter.
- In a large bowl, whisk in the eggs and sour cream. Next, quickly whisk in the butter. Next add in the almond flour, baking powder, Italian herb blend, garlic powder, onion powder, salt and mix together until incorporated. Lastly fold in the shredded cheddar. Transfer mixture to muffin sots and spread out evenly. Top with extra cheese and Italian herb blend. Bake for 10-11 minutes or until golden brown or toothpick comes out clean. Transfer to a wire rack to allow to cool.
Notes
- This recipe is adapted from my friend Kirbie’s Cravings website. Please check her out!
- Store leftovers in an airtight container on your counter.
- You can sub in sour cream with 5% Greek yogurt or full fat, whipped cottage cheese.
- You can use any shredded cheese you prefer.
Nutrition
Hungry for more?
Hi, these were awesome. I used greek yogurt instead of the sour cream and they turned out excellent.
Thank you for the recip.
Susie
Hi Susie, thank you for your feedback!
I had to improvise as I was out of baking soda and forgot I don’t have a muffin tin(!) but still turned out nice. I used 3/4 tsp baking soda and 1.5 tsp lemon juice then scooped 1/4 cup measures of the batter onto a tray. They spread out a bit but didn’t completely flatten while retaining a bit of fluffiness. I suspect they’re even better if one follows the recipe closely. I might add a little smoked paprika next time too – used basil, rosemary, garlic powder, and onion powder
I just made these but I used yogurt instead of sour cream. I love them and will be making again. Can these be frozen? I would love to make some in advance and keep them on hand as I only cook for my husband and me.
Hi Yaya, I’m so glad you enjoyed the biscuits! Yes, you can freeze these!
Can I substitute almond flour with wholemeal flour ??
HI Sandi, I havent tried it here (so I cannot say for sure), but it should work.
Very strong taste of baking powder.
Hi Lynn, mine had no taste of baking powder whatsoever. Make sure your hasn’t expired..?
Could we use cream cheese in place of sour cream?
Hi Amanda, I havent tried that but it should work
Can these be made ahead and frozen, and how do you store them once they’re baked?
HI Cheryl, Yes you can freeze these and i store them in the fridge up to 4-5 days in an air tight container… enjoy!
Can I substitute yogurt for the sour cream?
YES! just make sure its full fat
is there anyway I can upgrade these to a version of red lobsters cheddar bay biscuits with the garlic herb topping?
I’m working on that recipe next!