There’s something irresistibly comforting about warm, cheesy biscuits fresh out of the oven. This Keto Cheddar Biscuits Recipe nails that cozy feeling without kicking you out of ketosis, making it a kitchen must-try for anyone following low-carb or keto lifestyles.
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Why You'll Love This Recipe
I’ve tried more than my fair share of keto bread alternatives, but these cheddar biscuits feel like a genuine treat—not a compromise. From the quick prep to the cheddar’s melty goodness, this recipe always hits the spot when I want something savory and satisfying.
- Super Quick to Make: You can have these biscuits on your table in just about 20 minutes—perfect for busy weeknights or last-minute guests.
- Fluffy & Tender Texture: Thanks to the sour cream, these aren’t your dense, crumbly keto biscuit failures—they’re soft yet structured.
- Full of Flavor: The combination of garlic, onion powder, and sharp cheddar makes these biscuits bursting with savory goodness.
- Flexible to Customize: Want to experiment? Herbs, different cheeses, or swaps for sour cream make this recipe super adaptable.
Ingredients & Why They Work
Each ingredient in this Keto Cheddar Biscuits Recipe plays a special role in texture and flavor, so picking the right ones helps your biscuits rise and taste just right. Here’s what you need to know before you shop or prep.
- Superfine Almond Flour: Using superfine almond flour ensures your biscuits stay light and fluffy instead of gritty.
- Salt: Enhances all the flavors, don’t skip it—just the right amount is key.
- Aluminum-free Baking Powder: This is your rising agent; aluminum-free kind avoid that metallic taste.
- Garlic Powder: Gives a subtle kick that's perfect alongside cheddar.
- Onion Powder: Complements the garlic to make the biscuit savory and aromatic.
- Large Eggs: Eggs bind everything together and add to the structure.
- Sour Cream: This ingredient is my secret to tender crumbs; full-fat works best for richness.
- Unsalted Butter: Melted butter adds moisture and that wonderful buttery taste.
- Shredded Cheddar Cheese: Sharp cheddar brings bold flavor and melty pockets you’ll love.
Make It Your Way
I often mix up the herbs I add depending on the season and what’s fresh in my kitchen. Chives or rosemary are my go-tos for an extra layer of aroma, but I also love swapping cheddar for pepper jack when I want a little heat.
- Herb Variations: Adding chopped fresh thyme or parsley brightens up the flavor and makes these biscuits feel fancy for guests.
- Dairy Swaps: Out of sour cream? Cream cheese or plain Greek yogurt work just fine—I've tried both and they keep the texture nice.
- Cheese Options: Mozzarella or gouda can change the melt and taste profile if you want something different than cheddar.
Step-by-Step: How I Make Keto Cheddar Biscuits Recipe
Step 1: Prep Your Oven and Pan
I always start by getting my oven heated to 450°F and greasing the muffin pan thoroughly. You want those biscuits to pop right out once baked, and a little butter or non-stick spray on the muffin cavities does the trick.
Step 2: Mix the Dry Ingredients
Whisk together the almond flour, salt, baking powder, garlic powder, and onion powder until evenly combined. This ensures every biscuit gets that perfect blend of seasoning without any clumps.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the eggs, sour cream, and melted butter until smooth. This mix brings moisture and richness that keeps the biscuits tender instead of crumbly.
Step 4: Bring it Together and Add Cheese
Pour the wet ingredients into the dry mix and stir with a whisk or spoon until just combined—the batter will be thick and sticky. Fold in the shredded cheddar cheese last so every biscuit has melty pockets of flavor.
Step 5: Scoop and Bake
Scoop about ¼ cup of batter into each muffin cavity. Because the batter is sticky, I find using a small spatula to scrape it out works best. Then bake for 10-11 minutes until golden on top and a toothpick comes out clean.
Step 6: Cool Before Enjoying
Let the biscuits rest for a few minutes once out of the oven—they’ll finish setting up and be easier to handle without falling apart. Then dig in while they’re warm and melty!
Top Tip
From my many attempts, I learned a few things that make all the difference in nailing your Keto Cheddar Biscuits Recipe perfectly every time.
- Use Superfine Almond Flour: Coarser almond flour makes biscuits crumbly and dry—this fine texture gives the best rise and softness.
- Don’t Skip the Sour Cream: It’s the moisture hero here; subbing cream cheese works but sour cream yields the fluffiest results.
- Grease Muffin Pan Well: Even a little stickiness can ruin the shape, so coat the pan thoroughly before filling.
- Watch Your Bake Time: Go by look and toothpick test, not just the timer—overbaking dries these out fast!
How to Serve Keto Cheddar Biscuits Recipe
Garnishes
I like to top my warm biscuits with a pat of garlic herb butter or a sprinkle of fresh chives—the combination makes breakfast or a snack feel extra special.
Side Dishes
These biscuits are fantastic alongside creamy soups, a crisp salad, or even with scrambled eggs and avocado for an easy keto brunch that everyone enjoys.
Creative Ways to Present
For holiday dinners, I’ve arranged these biscuits in a pretty circle on a platter with rosemary sprigs tucked between them—it’s simple but looks so inviting to guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and you might!), store them airtight in the fridge for up to 4 days. I usually place them in a container with a paper towel to absorb any moisture and keep the biscuit tops from getting soggy.
Freezing
I’ve frozen these baked biscuits individually on a tray, then popped them into a zip-top bag. They freeze beautifully and thaw quickly when you want a quick snack.
Reheating
Reheat refrigerated or thawed biscuits in a toaster oven or regular oven at 350°F for about 5 minutes. This method crisps the outsides while warming the cheesy inside, unlike microwaving which can make them rubbery.
Frequently Asked Questions:
This recipe is specifically designed for almond flour because of its low-carb content and texture. Using other flours like coconut flour might drastically change the texture and require different liquid ratios, so I don’t recommend swapping it without experimenting carefully.
You can substitute full-fat cream cheese or plain Greek yogurt in equal amounts for sour cream. Both work well to keep the muffins moist and tender, although flavor and texture vary slightly—cream cheese makes them a bit richer while yogurt gives a tangy bite.
Using superfine almond flour and not overbaking are your best defenses against dryness. Also, don’t skimp on the sour cream or its substitutes since they add key moisture. Bake just until golden and toothpick clean for soft, tender biscuits.
Absolutely! Fresh or dried herbs like rosemary, chives, thyme, or parsley blend beautifully with cheddar. You can also experiment with spices like smoked paprika or a pinch of cayenne for a spicy kick. Just fold them into the dry ingredients before mixing wet ingredients in.
Final Thoughts
Honestly, these keto cheddar biscuits make me so happy every time—they’re a reliable, easy, and delicious bake that doesn't feel like a diet food. Give this Keto Cheddar Biscuits Recipe a try next time you want comfort food that fits your low-carb lifestyle. I bet you’ll keep coming back for more!
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Keto Cheddar Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 9 biscuits
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
These Low Carb Keto Biscuits are a delicious, savory treat perfect for anyone following a ketogenic or low-carb diet. Made with almond flour and packed with cheddar cheese, they offer a fluffy and tender texture thanks to the addition of sour cream. Ideal as a snack or side dish, they bake quickly in a muffin pan to maintain their shape and golden tops.
Ingredients
Dry Ingredients
- 1 ½ cups superfine almond flour
- ¼ teaspoon salt
- 1 tablespoon aluminum free baking powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Wet Ingredients
- 2 large eggs
- ½ cup sour cream
- 4 tablespoon unsalted butter, melted
Add-ins
- ½ cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 450°F and lightly grease the muffin cavities of a 12-cup muffin pan to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together almond flour, salt, baking powder, garlic powder, and onion powder ensuring they are well mixed.
- Mix Wet Ingredients: In a small bowl, combine eggs, sour cream, and melted butter. Whisk until smooth and fully combined.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients bowl and stir with a whisk or spoon until you have an evenly mixed, thick batter.
- Add Cheese: Fold the shredded cheddar cheese into the batter, distributing it evenly throughout.
- Portion Batter: Use ¼ cup measurements to scoop the batter into each muffin cavity. Since the batter is sticky, use a spatula to scrape and remove all batter from the measuring cup.
- Bake Biscuits: Bake for about 10-11 minutes or until the biscuit tops are golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the biscuits to cool slightly in the pan before removing and serving.
Notes
- Baking in a muffin pan is best because the batter is quite liquid and will spread too much if baked free-form on a baking sheet.
- Using full-fat sour cream is key to a tender and fluffy texture, but cream cheese or plain Greek yogurt can be substituted if sour cream is unavailable.
- For flavor variations, try adding fresh herbs like rosemary, chives, thyme, or parsley, or swap cheddar cheese for another type of cheese.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
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