If you’ve been looking for a recipe for fluffy keto biscuits, you’ve found the right one. Unlike other keto biscuits that drop with a thud, this one is light, airy and incredibly flavorful. We’re going to make these keto cheddar biscuits easily together, so let’s jump right into the recipe.
This recipe is: Low Carb, Keto, Gluten Free and Vegetarian
Table of Contents
9 Reasons to love this keto biscuits recipe:
- A true keto almond flour biscuit with just 2g net carbs.
- Perfect to make an egg sandwich with bacon and shredded cheddar.
- The ultimate base for keto biscuits and gravy.
- Great for meal prep as they store for over a week in the fridge.
- Easy to make a dozen low carb biscuits at a time.
- Tastes amazing toasted with butter and fresh chives.
- Nobody will know that this is low carb or gluten free.
- The low carb biscuit mix is ready in minutes.
- Everyone in the family will love this carb free biscuits recipe.
Is this ketogenic biscuits recipe low carb?
These keto biscuits have been created specifically for the low carb diet and keto lifestyle by using almond flour, shredded cheddar cheese, psyllium husk and sour cream. A traditional biscuit has between 20-25g net carbs per biscuit.
This low carb biscuit recipe has just 2g net carbs per serving! Read that again… these delicious biscuits have just 2 GRAMS of net carbs per serving. That’s amazing.
Keto Biscuits Ingredient List
Please NOTE: the recipe card is located at the bottom of this post with the ingredients, instructions and more.
- 1 cup almond flour, finely ground
- ½ cup sour cream
- ½ cup cheddar cheese, shredded
- ¼ cup psyllium husk
- ¼ cup butter, melted
- 3 eggs
- 2.5 teaspoons baking powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
Ingredient Substitutions
- Shredded cheddar cheese: for this recipe, you can use just about any cheese that melts well. Adding in shredded mozzarella or shredded Colby. For some added spice, try some shredded pepper jack cheese. It is just so good!
- Garlic powder: you can use granulated garlic in a 1:1 ratio.
- Onion powder: again, you can use granulated onion or even dehydrated onion flakes. If using dehydrated onion flakes, use 1 teaspoon. For a real treat, add some to the top of the biscuits.
Additional Ingredients
- Heat: I love adding spice to these keto friendly biscuits. My favorite is adding between ¼ and ½ teaspoon of crushed red pepper flakes.
- Sweet: if you want to make a more sweet-style low carb breakfast biscuit, omit the garlic and onion powder and add in 1 teaspoon of granulated erythritol, allulose or xylitol. If you want more sweetness, add to taste. These sweet biscuits are perfect when paired with my sugar-free blueberry compote or peach compote.
- Dried herbs: adding in ½ teaspoon of chives, rosemary or herbs de Provence will add a really delicious flavor profile.
Cooking Tools
To make this ketogenic biscuits recipe, you will need the following cooking tools, which are either exactly what I use or very similar:
How to make Keto Biscuits: The Complete Cooking Guide
These keto cheddar biscuits are really easy to make when the following steps are followed… be sure to use a dough scoop to make sure all the biscuits are the same size too!
Cooking Method:
- Baking
Preparation Steps:
- Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
- Add all the dry ingredients to the food processor. Pulse 1-2X.
- Add the wet ingredients to the food process and process just until the dough forms.
- Remove the cutting blade and use the spatula to bring the dough together inside the food processor bowl.
- Scoop the dough onto the baking sheet using the cookie scoop, spacing them about 2 inches apart.
- OPTIONAL STEP: if you want the tops to be browned, lightly coat with some melted butter using a small silicone brush.
Cooking Steps
- Bake for 20-25 minutes or until biscuits are golden brown.
- Remove from the oven and allow to cool.
- Serve warm or allow to cool to room temperature to store or freeze.
Step 1: Add all the dry ingredients to the food processor.
Step 2: Pulse the dry ingredients in the food processor 1-2 times to combine them evenly.
Step 3: Check the mixture to ensure the dry ingredients are well-blended and have a fine texture.
Step 4: Add the wet ingredients to the food processor: cheddar cheese, sour cream, eggs, and melted butter.
Step 5: Ensure all ingredients are in the food processor, and blend until a cohesive dough forms.
Step 6: After blending, the dough should have a smooth and consistent texture, ready for scooping.
Step 7: Remove the food processor blade and use a spatula to bring the dough together in the bowl.
Step 8: Use a cookie scoop to portion the dough onto the prepared baking sheet, spacing each scoop about 2 inches apart.
Step 9: Lightly brush the tops of each dough mound with melted butter.
💡 My Pro Tip
Without gluten, sometimes almond flour biscuits become crumbly and dense. The shredded cheddar cheese helps to prevent crumbling from occurring, however it’s the psyllium husk that gives these biscuits nice elasticity and structure. Additionally, the psyllium husk adds an aroma and flavor that is almost the same as wheat, making these ketogenic biscuits taste just like traditional biscuits.
As a side note, if too much psyllium husk is added to the keto biscuits, they will turn gummy. A little goes a long way.
⏲️ Time-Saving Tips
- Make the keto biscuits mix ahead of time. Once you have processed the dough, cover the processing bowl and leave the biscuit mix in the refrigerator for up to 24 hours. When you’re ready to bake the biscuits, scoop and bake according to the recipe instructions.
- Bake and freeze. These almond flour biscuits freeze exceptionally well. You can make these months ahead of time and simply follow the reheating instructions below.
- Double the batch. Because we are using a food processor for this recipe, doubling the batch means simply making two separate batches. There is just too much of the dough to double it directly in the food processor. I always make two batches and freeze one entire batch so I have them on hand.
What to serve with Keto Biscuits:
There are some seriously good recipes that pair perfectly with these almond flour keto biscuits. Check these out:
- Sausage gravy: this is one of my favorite recipes on the blog, hands down. I could eat this five days a week poured over these low carb biscuits.
- Scrambled eggs: This is a scrambled egg recipe with broccoli that is just delightful. For this recipe, I break up the biscuit into crumbles and toss into the eggs for some nice texture.
- Oven cooked bacon: I love a good breakfast sandwich. Take the biscuit and cut in half, adding in a fried egg, some cheese and oven cooked bacon. Perfect way to start the day.
- Sage breakfast sausage: A delicate flavor profile that complements the keto cheddar biscuits really well.
- Homemade chorizo: finally, a chorizo recipe that tastes completely authentic without all the additives and preservatives of the store-bought version. Everyone will love this recipe with these biscuits… guaranteed.
Storage and Reheating
At my house, I always have a dozen of these keto biscuits in my freezer at any given time. My kids love them for breakfast, I love them with sausage gravy and my wife loves to make them into open-faced egg sandwiches. Storing the biscuits is an important step, so here’s how I do it.
Storing Low Carb Biscuits:
Once the biscuits have cooled to room temperature, if you plan on eating them in the next week you can just toss them into an airtight container and leave them on the counter. They can be refrigerated, however I’ve noticed that they feel more dense when reheated than when left at room temperature.
Reheating Tips:
My favorite method for reheating these keto biscuits is in the toaster oven. I slice them in half and place them cut side up under the broiler for about 3-5 minutes or until golden brown. They can also be reheated in the oven either under the broiler or at 350F on a baking sheet (the cheese may melt on the oven rack).
Freezing Tips:
After the ketogenic biscuits have cooled to room temperature, place them in a gallon-sized freezer bag. They will last in the freezer for three to six months. When you’re ready to use them, just place them in the oven or toaster oven on 350F until warmed through.
Recipe Conclusion
I’ve made hundreds of these keto almond flour biscuits over the last several years. Everyone in my family loves them and they are a hearty breakfast that really sticks to the ribs. I just love these biscuits.
What I love most about these biscuits is that I always have them on hand in the freezer. Whenever I am looking for something just a little different than fried or scrambled eggs for breakfast, I pop one of these into the toaster oven and it’s warmed up and ready to go in no time. Instantly my breakfast experience has changed for the better.
Please write in the comments any questions or suggestions you may have. Or, find us on Facebook or Instagram.
Other Low Carb Breakfast Recipe Ideas:
These are some great low carb breakfast or brunch ideas that you might want to take a look at:
- Keto Zucchini Egg Bake: Taking a bite into this light, fluffy egg bake is an amazing way to start the day. It’s perfect for breakfast, brunch or even as a chilled appetizer for a party.
- Stuffed Zucchini Breakfast: Made in globe zucchini, this is a great recipe for those of you who are looking for something different.
- Spicy Chorizo and Eggs: The combination of spicy chorizo and eggs is a great alternative way to get the day started. A perfect breakfast for Father’s Day too!
- Bacon Egg Frittata: So simple yet so delicious. A frittata can become a choice breakfast for anyone on the low carb or keto diet.
FAQs
Eating a biscuit that has been designed for the low carb and ketogenic lifestyle is the only biscuit to eat. These biscuits are made with almond flour, butter, eggs, cheese and other ingredients that are suitable to keep the carbs to a minimum.
In this version of a keto biscuit, there are 2g net carbs per biscuit. This is due to the higher fiber content from the psyllium husk which has been added.
Yes, there are keto friendly biscuits made with almond flour and other low carbohydrate ingredients. Avoid any biscuits with wheat flour or refined sugars.
Fluffy Keto Biscuits
Ingredients
- 1 cup almond flour finely ground
- ½ cup sour cream
- ½ cup cheddar cheese shredded
- ¼ cup psyllium husk
- ¼ cup butter melted
- 3 eggs
- 2.5 teaspoons baking powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
Instructions
Preparation Steps:
- Preheat your oven to 350°F (175°C) and prepare a baking tray by lining it with parchment paper.
- In a food processor, combine all the dry ingredients and pulse a couple of times.
- Add the wet ingredients to the processor and blend until a dough forms.
- Remove the cutting blade, then use a spatula to gather the dough inside the bowl.
- Using a cookie scoop, portion the dough onto the prepared baking sheet, leaving about 2 inches of space between each scoop.
- OPTIONAL: For a golden top, lightly brush the dough with melted butter using a small silicone brush.
Cooking Steps:
- Bake the biscuits for 20-25 minutes, or until they achieve a golden brown color.
- Once baked, take them out of the oven and let them cool.
- Serve them warm, or if you're storing or freezing, allow them to cool completely to room temperature.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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