Keto Pumpkin Herb Drop Biscuits (Almond Flour) for Halloween

If you want a cozy, savory bake that smells like a fall kitchen and still keeps carbs low, these pumpkin herb drop biscuits are your new little besties.

They’re soft inside, a tiny bit crisp at the edges, and they taste like someone hugged sage and thyme then whispered “butter.” No rolling, no biscuit cutter, no stress. Just mix, scoop, bake, boom, tray of orange-gold biscuits that feel right at home next to soup, chili, or a roast pan full of chicken.

I first made these on a cold October night when a neighbor asked if I could bring “something bread-ish” to her Halloween movie hangout.

I didn’t have time for complicated dough. Also I was on keto. So I went digging: almond flour? yes. Pumpkin puree? yes. A sad half bunch of rosemary? absolutely.

The biscuits vanished faster than the opening credits. People kept asking for the “bread recipe” that wasn’t bread. That told me everything.

Below you’ll find the whole playbook: the ingredients, the tiny tricks that make texture better, swaps if you’re dairy-free, and how to keep them fresh. I wrote it in simple language because honestly, baking should feel easy.

What makes these biscuits work

• Almond flour keeps carbs low and crumb tender.
• Pumpkin puree adds moisture and that Halloween color, without making it sweet.
• Herbs (sage, thyme, rosemary) bring real fall flavor. Dried or fresh, both fine.
• Drop style means no kneading, no folding. The dough should look a bit shaggy, that’s ok.
• Butter or ghee for flavor. Coconut oil works too, but butter tastes best here.
• Eggs + baking powder give lift so the biscuits don’t sit heavy.

Ingredients (makes about 12 medium biscuits)

Dry:

• 2 ½ cups (250 g) blanched almond flour, fine-ground
• 2 tbsp coconut flour (about 16 g) — helps soak extra moisture
• 1 tbsp baking powder (gluten-free)
• ½ tsp baking soda
• 1 tsp fine sea salt
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 tsp dried thyme (or 2 tsp fresh, minced)
• 1 tsp dried sage (or 2 tsp fresh, minced)
• ½ tsp dried rosemary, crushed (or 1 tsp fresh, minced)
• ¼ tsp black pepper

Wet:

• ¾ cup (180 g) pumpkin puree, plain (not pie filling)
• 2 large eggs, room temp
• 4 tbsp (56 g) unsalted butter, melted and slightly cooled (or ghee)
• 2 tbsp heavy cream (or coconut cream from a chilled can)
• 1 tsp apple cider vinegar
• Optional: ¼ cup (25 g) grated Parmesan or ½ cup (56 g) shredded cheddar for cheesy biscuits

For topping (optional but lovely):

• 1 tbsp melted butter or olive oil
• Pinch of flaky salt
• Extra chopped herbs for sprinkle

Tip: If your almond flour is coarse, sift it or pulse it few times in a food processor. Finer flour = softer crumb.

Tools you’ll need

• Mixing bowl
• Whisk and spatula
• Cookie scoop or two spoons
• Baking sheet
• Parchment paper
• Cooling rack

That’s it. No stand mixer, no food processor required.

How to make the best keto Pumpkin herb drop biscuits almond flour

• Heat the oven. Set to 400°F (205°C). Line a baking sheet with parchment.
• Mix dry stuff. In a big bowl, whisk almond flour, coconut flour, baking powder, baking soda, salt, garlic powder, onion powder, thyme, sage, rosemary, and pepper. Break any clumps. Smell that? The herbs already say October.
• Whisk wet stuff. In a smaller bowl, whisk pumpkin puree, eggs, melted butter, heavy cream, and apple cider vinegar till smooth. If you’re using cheese, add it to the wet bowl so it spreads evenly later.
• Combine. Pour wet into dry. Switch to a spatula and fold until no pockets of dry flour left. Dough will be thick, soft, and a bit sticky. If it looks runny, wait 2 minutes. Coconut flour drinks liquid and tightens the dough slightly.
• Scoop. Use a medium cookie scoop or two spoons to drop 12 mounds onto the tray. Leave little space; they don’t spread much.
• Top. Brush each mound with melted butter or olive oil if you like. Sprinkle a touch of herbs or flaky salt.
• Bake. 13–16 minutes, until the tops look set and edges take on light brown. If you added cheese, they brown faster; keep a peek from minute 12.
• Cool a bit. Move biscuits to a rack and let sit 10 minutes. Almond flour bakes firm up as they cool. I know it’s hard to wait. But it’s worth it.
• Serve warm. Split, add butter. Or dunk straight into soup. Totally your call.

Texture check: what “right” looks like

• Outside: light golden edges, not pale raw looking, not too dark
• Inside: moist and soft, tiny air pockets, not gummy
• Weight: light for almond flour, still feels like a biscuit

If yours feel too wet, don’t panic. They usually set more as they cool.

Why almond + coconut flour works better than almond alone

Almond flour gives flavor and body, but it doesn’t absorb moisture like wheat flour. A little coconut flour (just 2 tbsp) balances that. You get biscuits that hold shape and don’t go mushy. I tried versions without coconut flour, and while tasty, they were on the damp side day two. This small tweak fixes it without making them coconut-y.

Flavor notes (savory on purpose)

This is not a sweet pumpkin bake. The herbs, garlic and onion powders, plus salt, swing it savory, which makes them perfect with chili, stew, or eggs. If you want a subtle heat, add ¼ tsp red pepper flakes to the dry bowl. If you’re cooking for kids, keep it mild and lean into cheddar.

Halloween spin ideas

• Pumpkin patch tray: arrange the biscuits in a rough pumpkin shape on your board, then add a little parsley at the top as the “stem.”
• Witch’s cauldron dip: serve warm biscuits around a cast-iron skillet of spinach artichoke dip. Looks dramatic on the table, trust me.
• Mini size for parties: use a small scoop to make 24 bite-size biscuits and bake 9–11 minutes. Toothpicks optional.
• Black sesame sprinkle: gives a speckled “spooky” look and a nutty crunch.

Nutrition estimate (per biscuit, 12 biscuits)

• Calories: ~155
• Fat: ~13 g
• Protein: ~5 g
• Total carbs: ~6 g
• Fiber: ~3 g
• Net carbs: ~3 g

Numbers depend on brands, cheese or no cheese, and biscuit size, but this is a good ballpark.

Make-ahead and storage

• Room temp: once fully cool, keep in a lidded container up to 24 hours. Best day one.
• Fridge: 4–5 days. Reheat in a 325°F (165°C) oven for 6–8 minutes or air fryer for 3–4 minutes.
• Freezer: up to 2 months. Freeze on a tray, then bag. Reheat from frozen at 350°F (175°C) for 10–12 minutes until warm in the center.

Pro tip: Add a tiny pat of butter on top before reheating for that fresh-baked shine.

Common hiccups and easy fixes

Biscuits too flat

• Dough likely too wet or oven not hot enough. Add 1 extra tsp coconut flour, fold, wait 2 minutes, then scoop. Also check oven preheat (an oven thermometer helps).

Gummy middle

• Needs 1–2 more minutes in the oven. Almond flour bakes can trick you; color can look done while center lags. You can also reduce pumpkin by 2 tbsp next time.

Dry or crumbly

• Too much coconut flour or overbaked. Measure coconut flour lightly. If still dry, add 1 extra tbsp heavy cream next batch.

Not enough flavor

• Salt brings herbs forward. Add another ¼ tsp salt and a touch more thyme/garlic powder next time. Or fold in cheddar.

Herb bits too big

• Mince herbs fine or crush dried herbs between fingers before adding. You want specks, not twigs.

Swaps and variations

• Dairy-free: use coconut oil or ghee (if you tolerate it) and coconut cream in place of heavy cream. Skip cheese or use dairy-free shreds that melt well.
• Egg-free option: whisk 2 tbsp ground golden flax with 6 tbsp warm water, rest 10 minutes, then use in place of the eggs. Texture gets a touch denser, but still tasty.
• Cheddar + chive: add ½ cup shredded cheddar and 2 tbsp chopped chives.
• Parmesan + cracked pepper: ¼ cup grated Parmesan and a generous grind of pepper. Very good with steak or roast chicken.
• Jalapeño herb: fold in 2 tbsp minced jalapeño (no seeds if you want mild).
• Sage brown butter: brown the butter first in a small pan with a few fresh sage leaves until nutty, cool slightly, then use. Flavor pops.

Serving ideas (breakfast to late night)

• With eggs: split and toast, top with a fried egg and a few spinach leaves for a 2-minute breakfast sandwich.
• With soup: the biscuits dunk well. Tomato soup, pumpkin soup, creamy chicken soup, hearty beef chili, all work.
• Game night snack: warm biscuits with a bowl of whipped herb butter or pimento cheese.
• Holiday side: they sit nicely on a Thanksgiving table next to turkey or ham. Yes, they can be the “bread basket” stand-in and no one complains.

The little technique things that matter

• Room-temp eggs. Cold eggs can firm the melted butter too fast and give uneven texture. If you forget, set eggs in warm water for 5 minutes.
• Cool the butter slightly. Too hot butter can scramble bits of egg. Melt, then wait a minute.
• Don’t overmix. Fold until combined. Overmixing makes drop biscuits tough, even with almond flour.
• Rest the dough 2 minutes. Coconut flour activates. That short wait helps you scoop neat mounds that hold shape.
• Use parchment. Helps bottoms brown without sticking and makes cleanup easy.
• Airy biscuits: when scooping, don’t press the dough flat. Tall scoops bake taller biscuits.

Why pumpkin belongs in savory biscuits

Pumpkin puree by itself is kind of bland. Which is perfect. It carries herbs and butter like a champ. It adds color and moisture, and it brings a faint earthy note that loves garlic, onion, and sage. If you were expecting pumpkin pie here, no sugar shock, promise. That’s why these biscuits don’t fight your soup, they support it.

I once served them with a simple sausage gravy for a brunch spread. My uncle, who swears he “doesn’t do pumpkin,” ate three before someone told him what was inside. He gave me the kind of side-eye that says, fine, you got me.

Step-by-step with time marks (for busy nights)

• 0:00–0:05 — Preheat oven, line tray, melt butter.
• 0:05–0:08 — Whisk dry bowl.
• 0:08–0:11 — Whisk wet bowl.
• 0:11–0:14 — Fold wet into dry, rest 2 minutes.
• 0:14–0:16 — Scoop onto tray, brush tops.
• 0:16–0:31 — Bake 13–16 minutes.
• 0:31–0:41 — Cool 10 minutes. Eat.

Total hands-on time? About 15 minutes. The rest is oven magic.

Ingredient notes and buying tips

• Almond flour: look for “blanched, fine” on the bag. Brands vary. If your bakes feel gritty, try a different brand next time.
• Pumpkin puree: canned is perfect. If using homemade puree, drain any extra water through a paper towel–lined sieve for 10–15 minutes. Too wet puree bloats the dough.
• Herbs: dried herbs are stronger by volume. If swapping fresh, use about double. Taste and trust your nose.
• Baking powder: check the date. Old baking powder = flat biscuits.
• Butter: salted or unsalted? I use unsalted to control salt level, but if salted butter is what you have, reduce added salt by a pinch.

How to scale the recipe

Feeding a crowd? Double everything and bake on two trays, middle and upper racks, swapping positions after 8 minutes so both trays brown evenly. If you want 6 big café-style biscuits, scoop larger mounds and bake 16–18 minutes, checking color at 14.

Make it a full low-carb Halloween menu

• Starter: roasted pumpkin seeds with smoked paprika.
• Main: keto beef chili or creamy garlic chicken thighs.
• Side: these pumpkin herb biscuits, served warm with herbed butter.
• Green thing: simple arugula salad with lemon and olive oil.
• Treat: dark chocolate bark with almonds and sea salt.
  This plate makes everyone—carb lovers and low-carb folks—feel looked after.

Herbed butter spread (quick extra)

Stir together 4 tbsp softened butter, ½ tsp garlic powder, ½ tsp chopped rosemary, ¼ tsp salt, and a squeeze of lemon. Spread on warm biscuits. Simple, but it hits.

If you want them a little taller

Add 1 extra teaspoon of baking powder and chill the dough for 10 minutes before baking. Cold fat + hot oven = more lift. Works even with almond flour bakes.

If you want them a little crispier outside

Switch to a lightly greased cast-iron skillet instead of a sheet pan. Preheat the skillet in the oven while it heats, then drop scoops into the hot pan. Sizzles on contact, edges brown more.

Pumpkin spice twist (sweet-ish, but still low carb)

Not for soup night, but great with coffee. Omit garlic and onion powders, use ¼ cup erythritol or allulose, add 1 tsp pumpkin pie spice and ½ tsp cinnamon, and sprinkle tops with a tiny bit of sweetener before baking. The base stays the same. Soft, not cloying, nice with butter. Just an option if you want a breakfast style biscuit.

Clean-up tips

• Parchment = toss and done.
• If cheese leaked and baked onto the pan, pour hot water on the spot and wait 5 minutes. Slides off.
• Keep the cookie scoop in a cup of warm water between scoops if dough sticks. Quick dip, wipe, scoop.

Conclusion

If your house fills with kids in costumes and adults trying to stay warm near the porch light, put out a basket of these biscuits next to the candy bowl. Add a small sign that says “Warm pumpkin biscuit, low carb, take one.” I did this last year. A vampire dad took two and came back with a werewolf kid who apparently “doesn’t do bread” but wanted one anyway. The tray was empty by 8 pm, and the pot of chili was wiped clean. Zero leftovers, which is the best review.

So go ahead—whisk, scoop, and bake a batch. They’re cozy, they’re simple, and they behave like real biscuits without throwing your carbs off. That warm butter-herb smell will drift through the kitchen, and yep, people will hover near the oven. Happens every time.

Happy Halloween and happy baking.

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