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!
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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!
Why it works
1. Low carb biscuits 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 Keto Cheddar Biscuits are 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 Keto Biscuits in just 15 minutes from start to finish!
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.
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.
Cool the Keto Biscuits for a couple of minutes before removing from the tin and diving in!
Watch the whole thing go down:
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. Use room temperature eggs and sour cream, or the butter will solidify, making the batter more difficult to work with.
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.
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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Keto Cheddar Biscuits
- 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
- ⅓ cup sour cream room temperature
- 3 tbsp melted butter
- ½ cup grated cheddar cheese
- Muffin tin tray
- Olive or Avocado spray oil
- 2 x bowls & Whisk
- 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.
- 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.
- I prefer to use coarse ground sea salt in these Keto Cheddar Biscuits for the flavour, but any type of salt will work.
- Spray the tin well with oil to avoid the biscuits sticking to the muffin tin!
- Break down any clumps of almond flour you find while mixing it with the other dry ingredients.
- Use room temperature eggs and sour cream, or the butter will solidify, making the batter more difficult to work with.
- 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.
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42 thoughts on “Keto Cheddar Biscuits”
Interested to know what exactly ‘spicy spaghetti spice’ is. I’m going to assume it’s just an Italian Seasoning with some sort of spice…I would use either cayenne or chili flakes.
Hey Linda! Yes it’s a really great Italian blend with lots of other yummy spices like garlic, onion, red bell pepper and parsley. I don’t find it very spicy at all so wouldn’t go too crazy on the cayenne 🙂
I’ve used this seasoning mix before but never would think to add to a biscuit recipe! Genius. Been watching the carbs lately but man when it comes to a bowl of chili or eggs in the morning. I need me some carbs. Can’t wait to try 🙂
Thanks Heather! I love that seasoning in all things bread!
You’ve got me wanting to try so many of your recipes oh my goodness they all sound so good! And I love that you linked to your Keto Flatbread and 90 Second Keto Bread recipes! But this recipe and these ingredients!! I didn’t realize almond flour was so low in carbs but it makes perfect sense! Cant wait to try these!!
Thanks so much Amanda!!
These biscuits look so delicious!! I love that they are low carb and that they have cheddar in them! This is going on my must make list!
Thank Elaine 🙂 Gotta have cheddar in biscuits!
I have been super curious about almond flour. Thanks for this recipe, I’m definitely going to try this. I’ll try this out on hubby and see if he can tell the difference without telling him it’s almond flour. I am excited about this.
You’ll have to let me know what he thinks!
There’s nothing better than a cheesy biscuit, and your recipe looks delicious! I love the texture on these biscuits, and you can’t go wrong with a nice dose of cheddar. Thanks for sharing! Will be perfect for brunch.
That looks delicious! I never heard about spicy spaghetti seasoning… is it a blend of different spices? Anyway, these biscuits look scrumptious and I know so many recipes they will be good for!
Thanks Veronika! Yes, it’s my favourite blend from clubhouse. I use it in most of my bread recipes!
Before I gave up wheat flour, I was a HUGE biscuit fiend! I’m totally loving that these cheddar biscuits are gluten-free! They would definitely satisfy a biscuit craving for sure!
Thanks Sherri! I also was addicted to biscuits, which is why I made this recipe!
My husband loves cheddar biscuits but he’s been trying to cut back on wheat, so I definitely need to try these! I love a good biscuit with soup too, but I really like the idea of using these biscuits for breakfast sandwiches. Perfect timing for this coming weekend!
Thanks Leanne, I hope your husband loves them!
These sound so good and I love that they are made with almond flour. Thank for sharing!
With pleasure, thanks for the comment 🙂
I also have an obsession with biscuits. There was one point where I would make biscuits every other day!! This looks like a winning recipe 🙂
I hear ya, they are a quick and delicious side that go with sooo many dishes!
I’m a big biscuit fan and this recipe looks wonderful! When i looked at the pictures I immediately thought about dunking them in chili. Thanks for sharing !
Love that these have cheddar in them!! They would be wonderful with a bowl of soup or chili!!
Thanks Kathryn 🙂
These look and sound so good! Brainstorming all the yummy food id share these cheddar deliciousness with! Thanks so much for sharing :).
I made these today and they were the best recipe for biscuits I have tried. Most of my keto breads fall apart, but these were perfect!
Wow, thanks so much Sharon, I am so happy to hear it! I love these biscuits and glad you do too 😀
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!
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! 🙂
I am so glad you loved them so much, Paulette! Great idea with the nutritional yeast 🙂
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!
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!
I am so glad you loved them so much Michelle!
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.
So glad you liked them Diane!
I do not usually leave reviews, but after trying this recipe I was compelled to let everyone know that THIS recipe is the one I’ve been looking for. Print it out and put it in that recipe drawer! It’s perfect in every way. Thank you so much for sharing!
I’m so glad you love them so much Angela! Thanks for leaving your review 🙂