These SOUR CREAM BISCUITS are low carb and keto friendly! They are so soft and buttery that they melt in your mouth! Top them off with a smear of butter or sugar free jam for a delicious treat!
I’ve always been a sucker for a warm biscuit slathered in loads of butter.
There is just no resisting that, is there??
These low carb biscuits aren’t quite the same as a traditional biscuit made with flour, but they do the trick every time! Plus, they’re gluten free!
The outsides are a bit crumbly, but they give way to a moist center that literally melts in your mouth. We adore these sour cream biscuits! Especially with a hearty smear of butter or sugar free jam on top!
We serve these up for breakfast or as a side with dinner.
How to make this low carb biscuit recipe:
We’ll be using both almond flour and coconut flour in this recipe. I like to use both because almond flour on it’s own can end up with a texture I don’t always love and coconut flour tends to need extra eggs added to balance the moisture and then things get eggy.
Combining the two flours helps to balance those issues and produces a tasty end result.
Whisk together your almond flour and coconut flour with a little sugar substitute. I prefer Lakanto Monkfruit (affiliate). Either the classic or golden version will work well here.
Stir in your baking powder, baking soda, and salt to combine.
Add the sour cream, egg, water, cream, and melted butter to the dry ingredients and stir to combine.
I like to use a large cookie scoop (affiliate) to portion out 8 equal sized drop biscuits onto a baking sheet.
These bake in just about 10 minutes.
The outsides should be just turning golden brown.
These sour cream biscuits will look a bit dry when you pull them from the oven, but they’re hiding a wonderfully moist center. I love how these almost melt in your mouth.
These biscuits are a bit crumbly around the edges, so I do not recommend slicing them in half. We like to slather butter or jam on the top and enjoy them that way.
As they cool, they do get easier to handle.
Hope you enjoy!
More low carb breakfast recipes:
Low Carb Sour Cream Biscuits
These sour cream biscuits practically melt in your mouth! So tender and just delicious topped with butter.
Ingredients
- ¾ cup almond flour
- ½ cup coconut flour
- 2 teaspoons sugar substitute, such as monkfruit
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- 1 egg, see notes
- ¼ cup water
- 3 tablespoons heavy cream
- 2 tablespoons melted butter
Instructions
- Preheat oven to 450 degrees. Spray a baking sheet with non-stick spray.
- Add all of the ingredients to a mixing bowl and stir well to combine.
- Use a large cookie scoop to scoop out 8 biscuits.
- Lightly flatten the biscuits with your fingers.
- Bake for 10-12 minutes or until golden brown.
- Cool for at least 5 minutes before eating.
Notes
These biscuits tend to crumble on the outside so handle carefully. They're very moist and not dry on the inside.
If needed, these biscuits can be made without the egg, though they won't hold together quite as well after baking.
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Nutrition Information:
Yield: 8 Serving Size: 1 biscuitAmount Per Serving: Calories: 148Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 37mgSodium: 300mgCarbohydrates: 7gNet Carbohydrates: 4gFiber: 3gSugar: 3gProtein: 4g
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Jo says
These were exceptionally delicious and I have added to my “Tried it, liked it. Will make again” folder.
I ended up wit smaller biscuits and for the last ones added grated cheddar cheese.
Karly Campbell says
So glad you enjoyed these!
Charlotte Mckenzie says
I used reduced fat Siberian pumpkin seed flour that I found on Amazon 🙂 instead of almond flour. Being on carnivore for 3 years now I discoved that almonds make my joints ache and upset my stomach. I used 3 TBSP Butter plus two more instead of heavy cream. And I used a drizzle of raw honey instead of any keto sweetener. they’re in the oven and I can’t wait to devour them slathered in butter with a cup of black tea! My little boy asked why they are green (from the pumpkin seeds) yumz!
Karly Campbell says
Sounds delicious! Thanks for sharing!
Gabriella says
Can you use only almond flour?
Karly Campbell says
No, not without making changes. The coconut flour absorbs a lot of liquid so you’d need either more almond flour or less liquid, but I haven’t tested so I can’t help with the amounts.
Charlotte Mckenzie says
These hit the spot. My little boy likes these with kerrigold on top. Scrumptious and filling.
Karly Campbell says
Thanks for sharing, Charlotte!
Cathy says
I made these, delicious! I didnt have heavy cream so I used half and half. And added a little bit of shredded cheese. They held together just fine.