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Keto Pumpkin Herb Drop Biscuits (Almond Flour) Recipe

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Warm, savory keto pumpkin herb drop biscuits made with almond flour. Soft inside, lightly crisp edges, big herb flavor. Quick to mix, no rolling. Great for Halloween tables, soup night, or a cozy side.

Ingredients

Scale

  • 2 ½ cups (250 g) blanched almond flour, fine

  • 2 tbsp coconut flour

  • 1 tbsp baking powder (gluten-free)

  • ½ tsp baking soda

  • 1 tsp fine 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

  • ¾ cup (180 g) pumpkin puree (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)

  • 1 tsp apple cider vinegar

  • Optional: ¼ cup grated Parmesan or ½ cup shredded cheddar

  • Topping: 1 tbsp melted butter or olive oil, flaky salt, extra herbs (optional)

Instructions

  1. Heat oven to 400°F (205°C). Line a baking sheet with parchment.

  2. In a large bowl, whisk almond flour, coconut flour, baking powder, baking soda, salt, garlic powder, onion powder, thyme, sage, rosemary, and pepper.

  3. In a second bowl, whisk pumpkin, eggs, melted butter, heavy cream, and vinegar until smooth. Stir in cheese if using.

  4. Pour wet mix into dry. Fold with a spatula until just combined. Dough will be thick and a bit sticky. Let it rest 2 minutes so coconut flour can absorb.

  5. Scoop 12 mounds onto the tray using a medium scoop or two spoons. Do not flatten.

  6. Brush tops with melted butter or oil. Sprinkle a pinch of herbs or flaky salt if you like.

  7. Bake 13–16 minutes, until set on top and edges turn light golden.

  8. Cool on a rack 10 minutes. Serve warm. They firm up as they cool.

Notes

  • If dough looks too wet, wait 2 extra minutes; add 1 tsp coconut flour only if still loose.

  • For dairy-free: use coconut oil and coconut cream; skip cheese or use a dairy-free meltable.

  • For taller biscuits: add 1 tsp more baking powder and chill dough 10 minutes before baking.

  • For extra crisp edges: preheat a lightly greased cast-iron skillet and drop dough into the hot pan.

  • Storage: fridge 4–5 days, freezer 2 months. Reheat at 325°F (165°C) until warm.

  • Flavor swaps: cheddar + chive; Parmesan + cracked pepper; jalapeño herb.

  • Herbs: double fresh herbs when swapping for dried.

  • Pair with soup, chili, eggs, roast chicken, or a sausage gravy. Good party bite for Halloween too.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-pumpkin-herb-drop-biscuits/