If you miss classic biscuits on a low-carb diet, these Keto Cheddar Biscuits will hit the spot. They’re buttery, cheesy, and come together in one bowl with pantry-friendly ingredients. No rolling or kneading—just scoop, bake, and enjoy.
The texture is tender with a slightly crisp edge, and the flavor is rich and comforting. Serve them with soup, eggs, or as a quick snack when cravings hit.
Ingredients
Method
- Preheat and prep: Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Mix dry ingredients: In a large bowl, whisk almond flour, baking powder, garlic powder, onion powder, salt, and pepper until well combined.
- Combine wet ingredients: In a separate bowl, whisk eggs, sour cream, and melted butter until smooth. Let the butter cool slightly so it doesn’t scramble the eggs.
- Bring it together: Pour the wet mixture into the dry ingredients. Stir with a spatula until no dry spots remain. Fold in the shredded cheddar and herbs.
- Rest the dough: Let the dough sit for 3–5 minutes. Almond flour hydrates quickly, and this short rest helps the dough firm up for easier scooping.
- Portion the biscuits: Using a large cookie scoop or two spoons, drop 10–12 mounds of dough onto the prepared baking sheet, spacing them a couple inches apart.
- Shape and finish: If you want smoother tops, lightly dampen your fingers and pat the mounds into rounded biscuits. Brush the tops with melted butter for extra color.
- Bake: Bake for 12–15 minutes, until the tops are golden and the centers are set. The bottoms should be lightly browned.
- Cool briefly: Let the biscuits cool on the pan for 5 minutes to set. Serve warm for the best texture and flavor.
Why This Recipe Works
These biscuits use almond flour and eggs to create structure without gluten, keeping carbs low while still giving a biscuit-like crumb. Cheddar adds savory richness and moisture, so the biscuits don’t taste dry or bland.
A little baking powder delivers lift, and melted butter brings that classic biscuit flavor. The result is a reliable, quick recipe that bakes evenly and holds together without special tools.
Ingredients
- 2 cups fine almond flour (blanched for best texture)
- 1 tablespoon baking powder (aluminum-free preferred)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 large eggs, room temperature
- 1/3 cup sour cream or full-fat Greek yogurt
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 1/4 cups shredded sharp cheddar cheese
- 1 tablespoon chopped fresh chives or parsley (optional)
- 1 tablespoon melted butter for brushing on top (optional)
How to Make It
- Preheat and prep: Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Mix dry ingredients: In a large bowl, whisk almond flour, baking powder, garlic powder, onion powder, salt, and pepper until well combined.
- Combine wet ingredients: In a separate bowl, whisk eggs, sour cream, and melted butter until smooth.
Let the butter cool slightly so it doesn’t scramble the eggs.
- Bring it together: Pour the wet mixture into the dry ingredients. Stir with a spatula until no dry spots remain. Fold in the shredded cheddar and herbs.
- Rest the dough: Let the dough sit for 3–5 minutes.
Almond flour hydrates quickly, and this short rest helps the dough firm up for easier scooping.
- Portion the biscuits: Using a large cookie scoop or two spoons, drop 10–12 mounds of dough onto the prepared baking sheet, spacing them a couple inches apart.
- Shape and finish: If you want smoother tops, lightly dampen your fingers and pat the mounds into rounded biscuits. Brush the tops with melted butter for extra color.
- Bake: Bake for 12–15 minutes, until the tops are golden and the centers are set. The bottoms should be lightly browned.
- Cool briefly: Let the biscuits cool on the pan for 5 minutes to set.
Serve warm for the best texture and flavor.
How to Store
- Room temperature: Keep in an airtight container for up to 24 hours.
- Refrigerator: Store in a sealed container for 4–5 days. Reheat in a 300°F (150°C) oven for 5–7 minutes or in a skillet over low heat.
- Freezer: Freeze on a baking sheet, then transfer to a zip-top bag for up to 2 months. Reheat from frozen at 325°F (165°C) for 10–12 minutes.
Health Benefits
- Low in carbs: Almond flour keeps net carbs low, supporting a ketogenic or low-carb lifestyle without sacrificing satisfaction.
- Higher in healthy fats: Butter, sour cream, and cheese add fat for satiety and flavor, helping to keep you full.
- Gluten-free: Almond flour is naturally gluten-free, making these biscuits a good choice for those who avoid gluten.
- Protein boost: Eggs and cheese contribute protein, which supports energy and helps balance blood sugar responses.
- Nutrient-dense: Almond flour offers vitamin E, magnesium, and fiber compared to refined wheat flour.
What Not to Do
- Don’t skip the baking powder: It’s crucial for lift.
Without it, the biscuits will be dense.
- Don’t overbake: Almond flour can dry out quickly. Pull them when the tops are golden and centers are just set.
- Don’t use pre-shredded cheese if you can help it: It often contains anti-caking agents that affect melt and texture. Freshly shredded melts better.
- Don’t overmix: Stir until just combined to keep the crumb tender.
- Don’t substitute coconut flour 1:1: It’s far more absorbent and will throw off the texture.
Variations You Can Try
- Herb and garlic: Add 1 teaspoon Italian seasoning and increase garlic powder to 1 teaspoon.
- Jalapeño cheddar: Fold in 1/4 cup finely chopped pickled or fresh jalapeños for a spicy kick.
- Bacon and chive: Add 1/3 cup crisp, chopped bacon and 1 tablespoon chives.
- Everything seasoning: Sprinkle the tops with everything bagel seasoning before baking.
- Cheddar and gruyère blend: Use half sharp cheddar and half gruyère for deeper flavor.
- Dairy-light option: Swap sour cream for full-fat coconut yogurt and use ghee instead of butter.
Choose a dairy-free cheddar alternative if needed.
FAQ
Can I make these without eggs?
Eggs help with structure and lift, so the texture will change without them. You can try 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, rested for 10 minutes), but expect a denser biscuit. Increase baking time by a couple of minutes if needed.
What can I use instead of almond flour?
Coconut flour won’t work as a direct swap.
If you must avoid almonds, try a fine sunflower seed flour at a 1:1 ratio by weight. Note it may turn slightly green due to a reaction with baking powder—harmless but noticeable.
How many carbs are in each biscuit?
Exact counts vary by brand and size, but for 12 biscuits, expect roughly 3–4g net carbs per biscuit. For precision, plug your specific ingredients into a nutrition calculator.
Can I make them in a muffin tin?
Yes.
Grease a muffin tin and fill each cup about two-thirds full. Bake at the same temperature for 13–16 minutes, checking for doneness around 12 minutes.
How do I keep the biscuits from crumbling?
Use fine blanched almond flour, let the dough rest before scooping, and cool the biscuits for 5 minutes after baking. These steps help them set and hold together.
Can I prepare the dough ahead of time?
Yes.
Mix the dough, cover, and refrigerate for up to 24 hours. Scoop and bake cold; add 1–2 minutes to the baking time if needed.
What’s the best way to reheat without drying them out?
Warm in a 300°F (150°C) oven for 5–7 minutes or in a covered skillet over low heat. Avoid microwaving for too long, which can make them rubbery.
Wrapping Up
These Keto Cheddar Biscuits are fast, flavorful, and low-carb, making them a smart addition to your weekly rotation.
They pair with nearly anything and satisfy that biscuit craving without the carb crash. Keep a batch in the fridge or freezer for quick breakfasts, sides, or snacks. Simple ingredients, dependable results, and big flavor—exactly what a good biscuit should deliver.
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