Need a little something extra for that hot bowl of soup or chili?
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It’s no secret I have a serious obsession with biscuits. I’ve been in love for years and can’t seem to find a better alternative to pair with soup or chili. My Keto Flatbread recipe comes pretty close and I’ll make my 90 Second Keto Bread if I am reheating a bowl of soup just for myself, however, I truly believe biscuits are the perfect accompaniment.
They aren’t just made for a yummy side, these Delicious Low Carb Biscuits with Cheddar are also great for little sandwiches as well. I personally love when I manage to save a couple for the next day and make breakfast sandwiches out of them with bacon and fries eggs! Yum!
My husband also loves these Low Carb Biscuits, they are a great way to indulge in a flavour packed bread goodie without that awful wheat bloat. I hope you love this recipe as much as we do!
What ingredients you will need for this Low Carb Biscuits recipe
One great thing about these Delicious Low Carb Biscuits with Cheddar is I usually have all of the ingredients needed on hand!
You will need almond flour, baking powder, sea salt, garlic powder, spicy spaghetti seasoning, sour cream, eggs, butter and cheddar cheese.
I LOVE spicy spaghetti seasoning, not only do I use it in pasta dishes but I often add it to my bread recipes like pizza and focaccia. If you don’t have any, you can replace it with Italian seasoning or any other dried herb of choice like rosemary or thyme.
How to make Delicious Low Carb Biscuits with Cheddar
Heat your oven to 425° and spray a muffin tin with oil.
In a medium mixing bowl combine almond flour with baking powder, sea salt, garlic powder and spicy spaghetti seasoning.
In another bowl whisk sour cream, eggs and melted butter until fully combined. Mix the dry ingredients into the wet until just combined and then fold in grated cheddar cheese.
Scoop 1/4 cup batter into the muffin tins; you should get 8 portions.
Bake for 10-12 minutes and allow to cool for a couple of minutes before removing from the tin and diving in!
What goes with Low Carb Biscuits?
Now that you’ve got this awesome recipe I’m sure you are wondering what else you can make so that you can indulge in these beauties again and again? Here is a list of my favourite dishes to make with these Low Carb Biscuits.
- Cauliflower Chowder with Bacon and Cheddar
- Low Carb Hamburger Soup
- Beef Stew
- Slow Cooker Pulled Chicken
Got an instant pot? Try these:
Breakfast with Low Carb Biscuits
I find a lot of people get sick of eggs for breakfast on the low carb diet so Low Carb Biscuits are a great way to have breakfast- egg free!
Skip the spices in this recipe and smother the finished biscuits with butter and sugar free jam. Sounds good right?
If you love breakfast sandwiches these Low Carb Biscuits are an excellent choice to be used as the bread. I like mine with mayo, bacon or sausage and fried eggs. My homemade Maple Breakfast Sausages go great with these!
How to store Low Carb Biscuits
I have found these to be great the next day when left at room temperature and kept in an air tight container, but any longer than that I would refrigerate. They would be good in the fridge for a couple of days.
If you have lots leftover I would recommend freezing them in freezer safe ziplock bags. They thaw quickly at room temperature 🙂
Love this recipe? Check out these other low carb sides next:
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Delicious Low Carb Biscuits with Cheddar
- Heat oven to 425° and spray the muffin tin with oil. Grate the cheddar cheese and set aside.
- In a medium mixing bowl combine the almond flour with baking powder, sea salt, garlic powder and spicy spaghetti seasoning.
- In the second bowl whisk sour cream, eggs and melted butter until fully combined. Mix the dry ingredients into the wet until just combined and then fold in the grated cheddar cheese.
- Scoop 1/4 cup batter into the muffin tins; you should get 8 portions. Bake for 10-12 minutes and allow to cool for a couple of minutes before removing from the tin and diving in!