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Delicious Low Carb Biscuits with Cheddar

Need a little something extra for that hot bowl of soup or chili? You’ve come to the right place!

Stack of low carb biscuits with the spices used in front.

At no additional cost to you, I may make a small commission for purchases made through links in this post. 

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.

These beauties absolutely hit the spot with their biscuity texture and cheesy flavour. They pair beautifully with any soup; my family and I just love them! I hope you love this recipe as much as we do!

Why it works

  1. They are a great way to indulge in a flavour packed bread goodie without that awful wheat bloat.
  2. They aren’t just made for a yummy side, these Delicious Low Carb Biscuits with Cheddar are also great for little sandwiches as well. Save a couple for the next day and make breakfast sandwiches out of them with bacon and fried eggs!
  3. Fast and easy! Make these beauties in just 15 minutes from start to finish!
Pile of low carb biscuits next to a bowl of chicken soup.

Ingredients

One great thing about these Delicious Low Carb Biscuits with Cheddar is I usually have all of the ingredients needed on hand! This is what you’ll need to make them:

  • almond flour
  • baking powder
  • sea salt
  • garlic powder
  • spicy spaghetti seasoning
  • sour cream
  • eggs
  • butter
  • cheddar cheese.

I LOVE spicy spaghetti seasoning, not only do I use it in pasta dishes, like this Low Carb Spaghetti and Meatballs, but I often add it to my bread recipes like this Fathead Pizza Crust and Cheesy Keto Flatbread. If you don’t have any, and don’t want to make it yourself, it can be replaced 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, then set aside. In another bowl whisk sour cream, eggs and melted butter until fully combined.

Bowl of melted butter, eggs and sour cream, next to a bowl of almond flour.

Mix the dry ingredients into the wet until just combined and then fold in grated cheddar cheese.

Mixed batter with grated cheddar cheese on top, about to be folded in.

Scoop 1/4 cup batter into the muffin tins; you should get 7/8 portions.

Low Carb Biscuits batter scooped into a muffin tin.

Bake for 10-12 minutes and allow to cool for a couple of minutes before removing from the tin and diving in!

Watch the whole thing go down:

Expert Tips

  1. Spray the tin well with spray oil to avoid the biscuits sticking to the muffin tin!
  2. Break down any clumps of almond flour you find while mixing it with the other dry ingredients.
  3. Make sure you melt the butter before mixing in the eggs and sour cream, other wise the batter will not have the right consistency.
  4. Allow the biscuits to cool for a couple of minutes, then use a knife to cut around each biscuit to ensure they have not stuck to the muffin tin.
  5. Store at room temperature in an air tight on container for 1-2 days, or refrigerate for up to 5 days. Want them to last longer? Toss them into a freezer safe ziploc and store them in the freezer for up to 4 months.

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.

Got an instant pot? Try these:

Breakfast with Low Carb Biscuits

I find a lot of people get sick of eggs for breakfast while eating low carb, so these 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!

Here are some other low carb side dishes you might like:

Broccoli Salad with Bacon, Cheddar and Kale

Crunchy Crackers with Rosemary and Aged Cheddar

Italian Chopped Salad

Green Beans with Bacon and Almonds

Ranch Cauliflower Broccoli Salad with Bacon and Cheddar

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Delicious Low Carb Biscuits with Cheddar

These Delicious Low Carb Biscuits with Cheddar take 15 minutes from start to finish and are the perfect side dish for chili, soup, stew and chowder.
5 from 14 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 biscuits
Author: Aleta

Ingredients

  • 1.25 cups almond flour
  • 1 tbsp baking powder
  • 1/4 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/2 tsp spicy spaghetti seasoning
  • 1/3 cup full fat sour cream
  • 2 eggs room temperature
  • 3 tbsp butter melted
  • 1/2 cup cheddar cheese grated

Instructions

Equipment Needed

Directions

  • 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 7/8 portions. Bake for 10-12 minutes and allow to cool for a couple of minutes before removing from the tin and diving in!

Notes

Expert Tips

  1. Spray the tin well with spray oil to avoid the biscuits sticking to the muffin tin!
  2. Break down any clumps of almond flour you find while mixing it with the other dry ingredients.
  3. Make sure you melt the butter before mixing in the eggs and sour cream, other wise the batter will not have the right consistency.
  4. Allow the biscuits to cool for a couple of minutes, then use a knife to cut around each biscuit to ensure they have not stuck to the muffin tin.
  5. Store at room temperature in an air tight on container for 1-2 days, or refrigerate for up to 5 days. Want them to last longer? Toss them into a freezer safe ziploc and store them in the freezer for up to 4 months.
 

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
Deduct fibre from the total carbs to get 1.8 g net carbs per serving.

Nutrition

Serving: 1biscuit | Calories: 209kcal | Carbohydrates: 3.7g | Protein: 7.4g | Fat: 19.3g | Sodium: 248mg | Fiber: 1.9g | Net Carbs: 1.8g
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36 Comments

  1. 5 stars
    I tweaked it a bit cuz I’m so worried about using strictly almond flour (just always too dry for me). So here’s my tweak: 1 1/8 cup almond flour, 1Tbsp tapioca flour, 1Tbsp coconut flour – I love them!
    Thanks for creating another wonderful recipe!! From one mama bear to another!!

    P.S. my youngest daughter (Alida) nicknamed my husband & I & her older sister papa, mama, & sister bear when she was little!

    • What a beautiful name and how sweet she named you all mama papa and sister bear!! Love it!! Also love your tweaks – glad they turned out so well!

  2. 5 stars
    I just pulled my first batch of these out of the oven and had them split with butter. I have to tell you – these are absolutely the best almond flour biscuits I have ever tried. I added two tablespoons of nutritional yeast to your recipe to boost the cheese flavor (and pack on the vitamins) and I am just in awe of the taste and texture. Thanks so much for this recipe! It’s a keeper! 🙂

  3. 5 stars
    I’ve made these multiple times now. They are the BEST !! I compare them to Red Lobsters biscuits. So good. Hey. Has anyone tried making this a loaf?? Or different on parchment paper shaped into hamburger bun size???

    • Wow, thank you so much Mandy!! I am so, so glad you love them!! I personally have not make them into a loaf or buns, but what an amazing idea! I shall have to play around that… yum!

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