Buttery Keto Biscuits The Family Devours in 20 Minutes

Let me tell you about the little miracle that changed my keto breakfast game forever – these buttery keto biscuits are so good, you won’t believe they’re low-carb! I developed this recipe after one too many sad, dense “bread” attempts (we’ve all been there, right?). The magic? A perfect blend of almond and coconut flour with cold butter cut in just right. What really makes me giddy is how fast they come together – from bowl to table in 20 minutes flat! My kids actually cheer when they smell these baking, and that’s saying something for picky eaters. These golden puffs are my go-to when we’re craving comfort food without the carb crash.

Buttery Keto Biscuits That Taste Like Heaven Ready in 20 Minutes Ingredients

Alright, let’s gather our simple ingredients – you probably have most of these in your pantry already! The secret to these fluffy clouds is in the details, so pay attention to those little prep notes. Here’s what you’ll need:

• 2 cups almond flour – spooned and leveled (don’t pack it down!)
• 1/4 cup coconut flour – packed lightly to measure
• 1 tbsp baking powder – yes, a full tablespoon for that perfect rise
• 1/2 tsp salt – just enough to balance the flavors
• 1/4 cup cold butter – cubed small and kept chilled until the last second
• 3 large eggs – room temperature works best for even mixing
• 1/4 cup heavy cream – the rich, velvety touch that makes them irresistible

Trust me, when these simple ingredients come together, magic happens! I always set everything out on the counter before starting – it makes the whole 20-minute promise possible.

How to Make Buttery Keto Biscuits That Taste Like Heaven in 20 Minutes

Okay, let’s get these beauties in the oven! I promise it’s easier than you think – just follow these steps and you’ll be biting into warm, buttery goodness before you know it. The key is working quickly and not overthinking it (I learned that the hard way after my first hockey puck batch!).

Preparing the Dough

First, whisk together all your dry ingredients – almond flour, coconut flour, baking powder, and salt. Now here’s the fun part: grab those cold butter cubes and start cutting them into the flour mixture. I use my fingers (washed, of course!) or a pastry cutter until it looks like coarse sand with some pea-sized butter bits remaining. This is what gives our biscuits those flaky layers!

Baking the Perfect Keto Biscuits

Once your dough comes together (it’ll be sticky – that’s perfect!), scoop generous mounds onto your lined baking sheet. Space them about 2 inches apart – they’ll puff up beautifully! Bake until the tops are golden and the edges just start to crisp, about 12-15 minutes. Pro tip: I always do the toothpick test at 12 minutes just to be safe.

Now comes the hardest part – letting them cool for just a minute or two before diving in. The smell alone will drive you crazy, but trust me, that brief wait makes them even more amazing!

Why You’ll Love These Buttery Keto Biscuits

Listen, I could gush about these biscuits all day, but here’s why they’ve become a staple in my kitchen (and probably will in yours too!):

• Lightning fast – Seriously, 20 minutes from “I want biscuits” to “Oh wow, these are amazing!”
• Fluffy clouds of joy – No more dense keto bread disappointments here!
• Buttery perfection – That melt-in-your-mouth richness without the carb crash
• Pickiest eater approved – My kids gobble these up without suspecting they’re low-carb
• Meal prep superstar – Toast them up the next day and they’re just as dreamy

Honestly? These biscuits are my not-so-secret weapon for keeping everyone happy while sticking to keto. You’re gonna flip when you try them!

Tips for the Best Buttery Keto Biscuits

After making these biscuits more times than I can count (okay, maybe I have a slight obsession), I’ve picked up some foolproof tricks:

• Butter must stay cold! I pop mine back in the fridge between steps – warm butter means flat biscuits.
• Don’t overmix – Stir just until combined, lumps are your friends here.
• Get creative – Toss in shredded cheddar, garlic powder, or rosemary for fun twists.
• Use a scoop – An ice cream scoop gives you perfectly even, tall biscuits every time.

Follow these simple tips, and you’ll be the keto biscuit hero of your household – just like me!

Storing and Reheating Your Keto Biscuits

Now, let’s talk about keeping these heavenly bites fresh! I stash leftovers in an airtight container at room temperature for up to 3 days – though honestly, they rarely last that long in my house. For longer storage, freeze them wrapped tightly in foil (they’ll keep beautifully for a month). When that biscuit craving hits again, just pop frozen ones straight into a 350°F oven for 5-7 minutes until toasty. My favorite trick? Split them warm and slather with butter – tastes just-baked every time!

Buttery Keto Biscuits Nutritional Information

Here’s the breakdown per biscuit (based on my exact ingredients) – but remember, values can vary slightly depending on your brands and measurements. That’s just home cooking for you!

• Calories: 180
• Fat: 16g
• Carbs: 5g (3g fiber)
• Protein: 6g

Not bad for something that tastes like a warm buttery hug, right?

Frequently Asked Questions

Can I use all almond flour instead of the coconut flour blend?
Oh honey, I tried that in my early keto days – turns out the coconut flour is our secret weapon! It soaks up moisture just right to prevent dense biscuits. If you must substitute, use 1 extra tablespoon almond flour per 1/4 cup coconut flour, but expect a slightly different texture.

How can I make these dairy-free?
Easy peasy! Swap the butter for very cold coconut oil (measure it solid) and use coconut cream instead of heavy cream. The flavor changes slightly, but you’ll still get those gorgeous flaky layers we love.

Why are my biscuits flat?
Three likely culprits: butter got too warm, old baking powder, or overmixing. I keep my butter in the freezer until the last second and always test my baking powder by dropping some in hot water – it should fizz like crazy!

Can I freeze the dough?
Absolutely! Scoop the dough onto a tray, freeze solid, then transfer to a bag. Bake straight from frozen, adding 2-3 extra minutes. My freezer always has a stash for emergency biscuit cravings!

Share Your Buttery Keto Biscuits Experience

I’d absolutely love to hear how your biscuits turn out! Did you add any fun twists? Snap a pic and tag me – nothing makes me happier than seeing your golden, fluffy creations. Now go enjoy that buttery goodness!

Print