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The Best Keto Buttery Buttermilk Biscuits No Almonds | Moist and Fluffy

Updated: Jan 26

After many tests and trials I finally developed a delicious fluffy, moist keto biscuit, that I'm gonna be enjoying for many years to come. These can be used in so many different ways. Going to be making batches of these to take on road trips, camping trips, for strawberry shortcake, sausage biscuits and gravy, breakfast sandwiches the options are endless!!!

A great bread substitute with none of the ingredients I didn't want. I specifically wanted a biscuit that was a close to a traditional buttermilk biscuit as possible with no gluten or a ton of cheese. I found a bunch of recipes, most had almond flour, some had vital wheat gluten and some used a modified fat head dough recipe, which was nothing I wanted in my biscuit. So I got to work taking a traditional buttermilk biscuit recipe and making it keto.

I started with just subbing out the normal flour for coconut flour and protein powder and adding some ingredients I've had luck with in the past to make fluffy baked goods, like psyllium husk and xanthan gum. But there just wasn't enough lift or enough moisture to make a fluffy, moist biscuit. So I added some eggs which gave it the lift I wanted but it was still pretty dry and crumbly. So to give it moisture I added cream cheese which worked well. The psyllium husk wasn't doing much for the texture, so I swapped that out for oat fiber which gave it a bready smell and taste it was missing. And after 10 recipes, testing the ingredients and different techniques, I came to the final product that is amazing! They are buttery, moist, fluffy and delicious! Recipe and macros below!!! Also check out the video for step by step instruction for all of these recipes!!! Subscribe if you enjoy the content, and leave a comment letting me know. It all really helps grow the channel and tell YouTube that I'm doing a good thing and helping people in need of great keto recipes and maybe one day I can sell these baked goods to the masses!!!

More experimenting done to this recipe, I've found out that you can sub the oat fiber for bamboo fiber in the same amount. Either way brands of either have different absorption levels, so definitely don't add all the liquid at once to the dry ingredients. You want just enough to form a soft dough.

Also figured out that bamboo fiber isn't some magic ingredient and you still need the extra fat from the cream cheese to make a nice moist and soft keto biscuit. I also tried adding allulose to add moisture but I don't think it is needed in the recipes. I would just stick with the original recipe and bake at 410 for 15-18 minutes.

One of the easiest things to do with these biscuits is to make strawberry shortcake. Just add your favorite sweetener to some sliced strawberries. Can add a splash of lemon juice or vanilla extract to add more flavor. And let sit in the refrigerator for a few hours until they get juicy. Make some keto whipped cream by just adding your favorite sweetener to heavy whipping cream and whip until soft peaks. Plate and serve!!!

Keto Coconut Flour Buttermilk Biscuit Updated from the video version

1/4 Cup + 1 1/2 Tbs. Coconut Flour (approximately 40 g Coconut flours are all different)

80 g Unflavored Whey Protein Isolate (approximately 1 Cup packed)

2 tsp. Xanthan Gum

2 tsp. Alternative Sweetener (can omit for a more savory biscuit can add more for an even sweeter biscuit)

2-1/2 tsp.. Baking Powder

1/2 tsp. Baking Soda

24 g/4-5 Tbs. Oat Fiber or Bamboo Fiber

1/2 tsp. Salt (1 tsp. if using unsalted butter)

8 Tbs. Butter (cubed or grated and cold)

1/2 Cup Alternative Milk or Heavy Cream

1 tsp. Apple Cider Vinegar (can use white distilled)

2 Egg (room temp. is best)

4 Oz. Cream Cheese (softened)


  1. Pull out the 2 eggs, 4 oz. of cream cheese, and 1/4 cup milk alternative

  2. Add 1 tsp. vinegar to the milk alternative to make the buttermilk

  3. Cube the butter into small pieces and place in the freezer until needed or grate the butter onto a plate and freeze until needed

  4. Weigh and measure all the dry ingredients into a bowl and whisk, set aside

  5. Whip up the eggs for 1 minute until light and frothy and doubled in volume

  6. Add in soft cream cheese and whip together, if the cream cheese is not soft microwave for 5-10 seconds

  7. Easiest way to incorporate the butter is to place dry ingredients into a food processor, can also cut in the butter with a pastry blender, fork or your fingers

  8. Once everything is ready to go, grab the butter out of the freezer and place in food processor with the dry ingredients, pulse in butter until only small chunks of butter are visible

  9. Return to the bowl and add in the egg and cream cheese mixture, mixing lightly with a fork until just incorporated

  10. If the dough is still dry add in the keto buttermilk a tablespoon at a time until a cohesive dough

  11. Let hydrate in the refrigerator for five minutes, then preheat oven to 410

  12. Once hydrated, place dough on a clean work surface and knead into a rectangle, gently folding the dough over itself and patting into a smooth rectangle, keep kneading until it becomes a smooth dough about 6-10 folds, using wet hands helps keep your hands clean, if dough is not getting smooth and is too sticky, can sprinkle a tiny bit of Whey Protein or fiber between folds

  13. Divide into 6-8 pieces and form into biscuits about an inch thick puck, place 2 inches apart (they will spread) on a parchment lined baking pan about 3 inches apart and place into the refrigerator for ten minutes

  14. Bake for 15-18 minutes, spinning half way threw for even browning, they should be nicely browned and just set in the middle, still a little squishy

  15. Once out of the oven, place on a cooling rack, to prevent the bottom from getting soggy while it cools

  16. Store in a airtight container on the counter for a week or less. If keeping for longer, keep in the refrigerator.

Macros for 1 of 6:

310 Calories

25 g Fat

10g Total Carbs

7 g Fiber

3 g Net Carbs

17g Protein

Macros for one of 8 biscuits:

230 Calories

19 g Fat

7g Total Carbs

5 g Fiber

2 g Net Carbs

13 g Protein

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Alex Noble
Alex Noble
Apr 17

Hi? Can I use dairy free Keto Chow Core or other (dairy free protein) with biscuits. My problem with dairy is not lactose. It’s something else. With in 24 hours I have to be put on antibiotics for infection.


Apr 30, 2023

can I use collagen protein in place of whey protein? If so, would the amount be the same?


Tim Peters
Tim Peters
Jan 21, 2022

My Wife is allergic to nuts and coconut. We've tried using a yellow squash flour as a substitute for the coconut flour but i found that the flour did not thicken enough. I thought about just substituting more oat flour or more of the whey protein but i'm not sure if they would come out the same. Also taking the hint from your bread loaf recipe i'm thinking about adding some yeast for flavor. any thoughts on flour substitutes?

Marilyn Metzger
Marilyn Metzger
Jun 05, 2022
Replying to

I would love to know if you tried this! I don't do well with coconut either.


Debbie Erman
Debbie Erman
Dec 24, 2021

I’m not sure you’ll see this in time but I’ll ask anyway… I am making these for Christmas morning Eggs Benedict and mixed up the dough today (Christmas Eve) and was hoping to shape the biscuits and keep them in the fridge until morning. Thoughts?? BTW, I REALLY appreciate the work you’re doing.

Keto Upgrade
Keto Upgrade
Dec 31, 2021
Replying to

Awesome! So happy you liked them! You're very welcome!


Katie Binkley
Dec 21, 2021

We made this recipe today and had our first biscuit for lunch. Thank goodness we have more for supper. The biscuits were tasty, flavorful and moist. Plus we can make a sandwich if we want to. We cannot stress how good these are. Soft, buttery, sliceable plus no almond flour. Finally, a biscuit that tastes like a biscuit. Well done, Chef

Keto Upgrade
Keto Upgrade
Dec 21, 2021
Replying to

Aww, thank you so much for commenting this. Makes my day when I know that I've made others happy with my keto recipes!

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