These sugar free biscuits are a tender, buttery drop biscuit made with almond flour and a sugar substitute, so they fit low carb, keto, and diabetic-friendly eating plans. They come together in one bowl in about 10 minutes and bake up golden with a soft, fluffy interior—no rolling or cutting required. The recipe uses simple pantry ingredients and delivers the same comforting texture as a classic biscuit without the sugar spike.
Ingredients
- 2 cups (200 g) super-fine almond flour
- 1/4 cup (30 g) coconut flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons (25 g) granulated erythritol or monk fruit sweetener (adjust to taste)
- 1/4 cup (55 g) cold unsalted butter, cut into small cubes
- 2 large eggs, at room temperature
- 1/4 cup (60 ml) unsweetened almond milk (or regular milk)
- 1 teaspoon apple cider vinegar (helps leavening)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, and sweetener until no lumps remain.
- Cut the cold butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces.
- In a small bowl, beat the eggs, almond milk, and apple cider vinegar together.
- Pour the wet ingredients into the dry mixture and stir with a spatula until just combined. The dough will be thick and slightly sticky—do not overmix.
- Using a 1/4-cup (60 ml) cookie scoop or two spoons, drop 8 equal mounds of dough onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
- Bake for 13–15 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Let the biscuits cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm.
Tips
- Sweetener choice: Use a granulated sweetener that measures like sugar (erythritol, monk fruit blend, or allulose). Liquid sweeteners will make the dough too wet—avoid them.
- Don’t overmix: Overworking the dough activates the almond flour’s natural oils and can make biscuits dense or greasy. Stir just until no dry streaks remain.
- Butter must be cold: Cold butter creates steam pockets in the oven, giving you a fluffier biscuit. If your kitchen is warm, chill the dough for 10 minutes before baking.
- Substitution: If you don’t have coconut flour, replace it with 1/4 cup (30 g) more almond flour, but the texture will be slightly more crumbly.
Serving Suggestions
These biscuits are perfect for breakfast or brunch. Split one open and spread with butter and sugar-free jam, or use it to soak up gravy (make sure the gravy is sugar-free). They also work as a side for soups, stews, or roasted chicken. For a sweet treat, top with a dollop of whipped cream and fresh berries.
Variations
- Cheese biscuits: Fold in 1/2 cup (60 g) shredded cheddar and 1/4 teaspoon garlic powder before baking for a savory twist.
- Herb biscuits: Add 1 tablespoon chopped fresh rosemary, thyme, or chives to the dry ingredients.
- Vegan option: Replace the butter with cold coconut oil (solid) and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested for 5 minutes) instead of each egg. The texture will be slightly more dense.
- Cinnamon sugar: Mix 1 teaspoon ground cinnamon into the dry ingredients and sprinkle a pinch of sweetener on top before baking for a coffee-shop vibe.
Storage and Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, wrap in a damp paper towel and microwave for 20–30 seconds, or warm in a 300°F (150°C) oven for 5–8 minutes. These biscuits also freeze well: place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag for up to 3 months. Reheat frozen biscuits directly in the oven at 350°F (175°C) for 8–10 minutes.
Frequently Asked Questions
Can I use all-purpose flour instead of almond flour? Yes, but the nutrition and texture will change. Replace the almond and coconut flours with 1 1/4 cups (160 g) all-purpose flour, and increase the milk to 1/3 cup (80 ml). The biscuits will be less tender and higher in carbs.
Why are my biscuits flat? Flat biscuits usually mean the baking powder is old or the dough was overmixed. Check that your baking powder is within its expiration date and mix until just combined. Also, make sure your oven is fully preheated before baking.
Can I use a liquid sweetener like honey or maple syrup? Yes, but you’ll need to reduce the milk by about 2 tablespoons (30 ml) to compensate for the extra liquid. Note that honey and maple syrup add carbs and are not sugar-free.
Are these biscuits keto-friendly? Yes, as written they are low carb and keto-friendly. Each biscuit contains roughly 3–4 g net carbs, depending on the sweetener you choose. Always check the labels on your almond flour and sweetener for exact counts.
Can I make the dough ahead of time? Absolutely. Prepare the dough, cover the bowl, and refrigerate for up to 24 hours. When ready to bake, scoop and bake as directed, adding 1–2 minutes to the baking time since the dough is cold.
Can I use butter substitute? You can use solid coconut oil or vegan butter sticks. Avoid margarine spreads with high water content, as they can make the dough too soft.
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