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Low Carb Sour Cream Biscuits

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!

sour cream biscuit with butter melting on it with a bite taken out of it

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. 

three low carb biscuits

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.

ingredients for low carb biscuits in bowl

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. 

scooping biscuit dough from a glass bowl

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. 

baked almond flour biscuits on cookie sheet

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!

bite taken out of a biscuit

More low carb breakfast recipes:

low carb biscuit with butter melting on it

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Low Carb Sour Cream Biscuits

These sour cream biscuits practically melt in your mouth! So tender and just delicious topped with butter.

Yield 8 biscuits
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

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

  1. Preheat oven to 450 degrees. Spray a baking sheet with non-stick spray.
  2. Add all of the ingredients to a mixing bowl and stir well to combine.
  3. Use a large cookie scoop to scoop out 8 biscuits.
  4. Lightly flatten the biscuits with your fingers.
  5. Bake for 10-12 minutes or until golden brown.
  6. 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 biscuit
Amount Per Serving: Calories: 148Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 37mgSodium: 300mgCarbohydrates: 7gNet Carbohydrates: 4gFiber: 3gSugar: 3gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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48 thoughts on “Low Carb Sour Cream Biscuits”

  1. These are so amazing. One of my favourite things to make! If I want to make a larger batch do I just double the full recipe or is there anything for which the ratio would change?

    1. Karly Campbell

      I haven’t tried doubling these, but I think it’ll work just fine to double the whole batch. πŸ™‚

  2. I love these biscuits! I make a batch every week and eat a couple with butter each day. It also makes an amazing strawberry shortcake. Sliced strawberries with a little monkfuit sweetner. Paired with vanilla icecream or cool whip. Yum! thank you!

  3. Pat Walgenbach

    Made these today, so good . Sliced in half and used as a hamburger bun. It was perfect

    I would to post a pic but don’t see a place for that

    1. Karly Campbell

      Sounds delicious, Pat! We don’t have the options for pictures to be uploaded yet, but hope to add that feature down the road. πŸ™‚

  4. These look so yummy, but I’m wondering if I substitute or leave out the baking soda? I don’t have any, but have all the other ingredients and was hoping not to have to buy baking soda. Thank you!

    1. Karly Campbell

      You can try using baking powder. You generally need 3x as much as baking soda.

  5. At the start of the post, you said these “…melt in your melt!” Lol
    Obviously, I know what you meant. Just thought you might want to fix it πŸ™‚
    The biscuits sound great and I hope to try them soon!

    1. Karly Campbell

      The two aren’t interchangable without some major adjustments. I haven’t made these with almond flour only so I’m not much help, but I’d start by using triple the amount of coconut flour as almond flour and then reducing the eggs by one. As I said though, I haven’t tested it.

  6. Nanci Wilson

    I can’t wait to make these. Since I was diagnosed with Celiac a few years ago, I have stayed away from bread because the GF bread I bought was not worth the price, & the GF biscuit mix I bought came out like hockey pucks but did taste pretty good the 1st & 2nd day, but if any left after that, they went out to the wild animals.

  7. I may have missed it, but I didn’t see eggs listed in the recipe. It seems like people in the comments are using them, so how many are needed?
    Thank you!

    1. Karly Campbell

      Hi Brittney! Unfortunately, I’ve only made these as directed. I’d be worried about the texture using just coconut flour and I’m not sure what another good sub for almond four would be.

      1. Canan Dirican

        I was out of almond flour today, so I have tried replacing almond flour 1/3 cup of coconut flour. It worked perfectly πŸ˜‰

  8. I made these as directed but they spread in the oven and looked more like a cookie. We loved the flavour so today I made another batch and baked them in a muffin tin. Problem solved!
    Great recipe and they taste awesome warmed gently in the microwave and served with a little butter and a tiny bit of peanut butter or sugar free jam.
    Thx

    1. Karly Campbell

      Oh, interesting that they spread. I wonder why! Glad they worked out in a muffin tin though. πŸ™‚

      1. By far the best GF and low carb biscuit out there! I added melted butter and garlic powder and they were absolutely delicious!

  9. These are delicious! Any suggestions for allergies to coconut? Thank you for sharing all your wonderful recipes! They are wonderful!!

    1. Karly Campbell

      Hi Jaye! Unfortunately, I’ve only made these biscuits with the coconut flour. I haven’t worked on an almond flour only recipe yet, but I’ll add it to my list. πŸ™‚

  10. Terri Larimore

    Any ideas to make these not so crumbly? So they hold together a little better? I know your notes say not to slice in half but to add butter and sugar free preserves or egg and bacon for a breakfast sandwich? I love the taste .. not too much egg and not too much coconut .. yummy. AND they freeze well too!

    1. Karly Campbell

      I believe it would need more egg to really hold together better, but then you start getting that eggy taste.

  11. Ramona Souvinette

    This recipe sounds divine! Can’t wait to try for breakfast! Thank you for sharing.

  12. Thank you so much for this recipe!!! I adore (and miss) biscuits since my lifestyle change to watching my carbs. I am making these today πŸ™‚ Love, love, love your posts ! Thank you again.

      1. Heather Guerrero

        I just made these and they were delicious!! How long can the remaining biscuits be stored for?

      2. Anna Joyce

        If I want to make these with all almond flour and no coconut flour, how much would I use??

        1. Karly Campbell

          Hi Anna! I’ve only tested this recipe as written. I’m not sure what changes would be need to use almond flour.

  13. Is the carb count for 8 or 10? I see both quantities listed. Looks like a recipe I definitely need to make!

  14. Just made these biscuits. They are fantastic! Crunchy on outside and soooooo creams inside

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