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Keto Cheddar Biscuits

Ready in just 15 minutes, these Keto Biscuits are a super fast and easy side dish, perfect for soups, stews or even breakfast sandwiches! They come in at just 2.2 net carbs, and taste just like Keto red lobster biscuits!

A pile of Keto Cheddar Biscuits, one cut in half with butter.

This post was originally published on November 21, 2018, and has been updated with fresh content, images and video!

It’s no secret that 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 Hamburger Soup or Chili. My Flatbread recipe comes pretty close and I’ll make my 90 Second Keto Bread if I’m reheating a bowl of soup just for myself, however, I truly believe biscuits are the perfect accompaniment.

These almond flour biscuits 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!

Ingredients

All ingredients used to make Keto Cheddar Biscuits.

Spicy Spaghetti Seasoning – Awesome for Low Carb Spaghetti, this seasoning is also great in baked goods such as these Keto Biscuits, Fathead Pizza Crust and Keto Flatbread! It’s easy to make yourself, or it can be replaced with Italian seasoning, if you prefer.

Salt – I like to use coarse ground sea salt in these Keto Cheddar Biscuits for the flavour, but any type of salt will work.

How to make Keto Biscuits

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.

White bowl with the dry ingredients

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.

Biscuits batter mixed in a white bowl, next to a sprayed muffin tin.

Divide the batter evenly between 8 muffin tins, about 1/4 cup each.

muffin tin with batter for 8 biscuits

Bake for 10-12 minutes.

Freshly baked keto biscuits in a muffin tin.

Cool the Keto Biscuits for a couple of minutes before removing from the tin and diving in!

A pile of Keto Cheddar Biscuits, one cut in half with butter.

Watch the whole thing go down:

Frequently Asked Questions

How to store low carb biscuits

Store at room temperature in an air tight on container for 1-2 days, or refrigerate for up to 5 days.

Can you freeze keto biscuits?

Want your almond flour biscuits to last longer? Toss them into a freezer safe ziploc and store them in the freezer for up to 4 months.

Keto cheddar biscuits for breakfast

These Keto Biscuits are great for breakfast; either load them up with butter straight from the oven, or slather them with organic peanut butter and sugar free jam! Keto Biscuits & Gravy are another delicious way to enjoy them for breakfast.

My favourite way to use leftover low carb biscuits is to make breakfast sandwiches with them. Fry up some bacon or ham, and an egg or two, then pile them onto leftover biscuits and enjoy!

Delicious Keto dishes to serve with Keto Biscuits

There’s nothing like Stew or Chili to pair with these almond flour biscuits, or a hot bowl of Hamburger Soup, Broccoli Cheddar Soup or Zuppa Toscana.

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A pile of Keto Cheddar Biscuits, one cut in half with butter.

Keto Cheddar Biscuits

Ready in 15 minutes and just 2.2g net carbs each, these Keto Cheddar Biscuits are easy to make and totally delicious, perfect for your soups and stews!
5 from 19 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 biscuits
Author: Aleta

Ingredients

  • 1 ½ cup almond flour
  • 1 ½ tsp baking powder
  • ½ tsp spicy spaghetti seasoning *see note 1
  • ¼ tsp garlic powder
  • ¼ tsp coarse ground sea salt *see note 2
  • 2 eggs room temperature
  • cup sour cream room temperature
  • 3 tbsp melted butter
  • ½ cup grated cheddar cheese

Instructions

Equipment Needed

  • Muffin tin tray
  • Olive or Avocado spray oil
  • 2 x bowls & Whisk

Directions

  • Heat oven to 425° and melt butter. Spray a muffin tin with oil and set aside *see note 3.
  • In a medium mixing bowl combine almond flour with baking powder, sea salt, garlic powder and spicy spaghetti seasoning, then set aside *see note 4. 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. Divide the batter evenly between 8 muffin tins, about 1/4 cup each.
  • Bake for 10-12 minutes and allow to cool for a couple of minutes before removing from the tin and diving in *see note 6.

Notes

  1. Awesome for Low Carb Spaghetti, Spicy Spaghetti Seasoning is also great in baked goods such as these Keto Biscuits, Fathead Pizza Crust and Keto Flatbread! It’s easy to make yourself, or it can be replaced with Italian seasoning, if you prefer.
  2. I prefer to use coarse ground sea salt in these Keto Cheddar Biscuits for the flavour, but any type of salt will work.
  3. Spray the tin well with oil to avoid the biscuits sticking to the muffin tin!
  4. Break down any clumps of almond flour you find while mixing it with the other dry ingredients.
  5. Use room temperature eggs and sour cream, or the butter will solidify, making the batter more difficult to work with.
  6. 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.
 
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 2.2 g net carbs per biscuit.

Nutrition

Serving: 1biscuit | Calories: 222kcal | Carbohydrates: 4.5g | Protein: 7.9g | Fat: 20.2g | Sodium: 191mg | Fiber: 2.3g | Net Carbs: 2.2g
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41 Comments

  1. 5 stars
    I gave up a couple years ago baking with almond flour for low carb treats. I have to say that these are delicious and will be made again soon. Thank you.

  2. Michelle Jones

    5 stars
    These are the BEST biscuits I’ve ever made that were low carb. I did add a little onion powder and eyeballed the cheese. I had to make myself stop eating them. They are so good. Thank you!

  3. 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!

  4. 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! 🙂

  5. 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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