Keto cheddar almond flour biscuits are unbelievably moist and tender, with a soft crumb that rivals any traditional biscuit. Sharp cheddar runs through the dough and melts over the top, with just a pinch of cayenne for warmth. They bake in twenty minutes and turn any low-carb meal into a proper spread.
There’s nothing quite like the aroma of cheesy biscuits baking in the oven. If you’re searching for that classic, comforting flavor without the carbs, you’ve found your new favorite recipe! These Keto Cheddar Almond Flour Biscuits are unbelievably moist, tender, and packed with sharp cheddar goodness. They have a wonderfully soft crumb that rivals any traditional biscuit, making them the perfect gluten-free and low-carb companion to a hearty breakfast, a warm bowl of soup, or simply as a satisfying snack on their own. Get ready to impress everyone—keto or not—with these ridiculously easy and delicious savory treats.
Ingredients
• 2 cups / 220 g (7.8 oz) almond flour
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• Pinch of cayenne pepper
• 6 ounces / 170 g (6 oz) sharp or extra-sharp cheddar cheese, shredded, divided
• 2 large eggs, beaten
• ½ stick or ¼ cup / 55 g (1.94 oz) unsalted butter, softened
• Salted butter, for serving
Instructions
1. Prep Your Oven and Pan: Preheat your oven to 350°F / 177°C. Thoroughly grease 8 cups (1920 ml) of a standard 12-cup nonstick muffin pan to prevent sticking.
2. Combine Dry : In a large mixing bowl, whisk together the almond flour, baking powder, fine sea salt, and the pinch of cayenne pepper until uniform.
3. Add Wet and Cheese: Reserve about ¼ cup of the shredded cheddar for topping. Add the remaining cheese, beaten eggs, and softened butter to the dry . Use a rubber spatula to mix until a thick, cohesive dough forms.
4. Portion and Top: Divide the dough evenly among the 8 greased muffin cups. Each cup should be about two-thirds full. Sprinkle the reserved cheddar cheese over the top of each biscuit.
5. Bake to Golden Perfection: Place the pan in the preheated oven and bake for 15 to 20 minutes. The biscuits are done when they have risen significantly and are a beautiful golden brown on top.
6. Cool and Serve: Let the biscuits cool in the pan for a few minutes before carefully turning them out onto a wire rack. For the ultimate experience, serve them warm with a generous pat of salted butter. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutritional Information
• Serving Size: 1 biscuit
• Calories: 315
• Protein: 12g
• Fat: 28g
• Total Carbohydrates: 6g (0.21 oz)
• Fiber: 3g
• Net Carbs: 3g (0.11 oz)
• is an estimate and may vary based on used.
Pro Tips
• for Perfect Biscuits
• Use room temperature eggs and butter. This helps the combine more easily and creates a more uniform, tender texture.
• Don’t overmix the dough. Mix just until the are combined. Overmixing can lead to dense, tough biscuits.
• Shred your own cheese. Pre-shredded cheese often contains anti-caking agents that can affect how it melts and incorporates into the dough. For the best cheesy flavor and texture, buy a block and shred it yourself.
• Add fresh herbs for extra flavor. A tablespoon of finely chopped chives, rosemary, or thyme can be mixed into the dough for a delicious herbal note.
FAQ
Q: Can I use a different flour instead of almond flour
A: This recipe is specifically designed for almond flour, which provides the best moist and tender texture for a low-carb biscuit. Substituting other flours like coconut flour is not recommended as it would require significant changes to the liquid and fat ratios in the recipe.
Q: How should I store leftover keto cheddar biscuits
A: Store any leftover biscuits in an airtight container in the refrigerator. They will remain fresh for up to 4 days. You can gently reheat them in the oven or microwave before serving.
Q: Why is it better to shred my own cheese for this recipe
A: Shredding your own cheese from a block is highly recommended. Pre-shredded cheeses often contain anti-caking agents like potato starch which can prevent the cheese from melting smoothly and can add unnecessary carbs, affecting the final texture and flavor of the biscuits.
Q: Can I make these biscuits without a muffin pan
A: Yes, you can make these as drop biscuits. Instead of using a muffin pan, simply drop rounded spoonfuls of the dough onto a parchment-lined baking sheet. They may spread a bit more, and you should watch the baking time as it might be slightly shorter.
Pro Tips
- Use room-temperature eggs and butter so the dough comes together evenly — cold ingredients give lumpy pockets and a less tender crumb.
- Mix the dough only until the ingredients are combined; overmixing almond flour batter makes the biscuits dense and tough.
- Shred the cheddar from a block instead of using pre-shredded cheese, whose anti-caking agents hurt both melting and the cheesy texture of the dough.
- Grease the muffin cups thoroughly and let the biscuits cool in the pan a few minutes before turning them out — almond flour is fragile while hot.
- Mix a tablespoon of finely chopped chives, rosemary, or thyme into the dough for an herbal note; leftovers keep 4 days in the fridge and reheat well.
Frequently Asked Questions
Are these cheddar biscuits keto-friendly?
Yes — almond flour replaces wheat flour and each biscuit has 6g carbs with 28g of fat and 12g protein.
Can I make the dough ahead of time?
Yes, mix the dough and refrigerate it for up to a day, then portion and bake. Let it sit out a few minutes if the butter firms up too much to scoop.
How do I store and reheat leftovers?
Keep the baked biscuits in an airtight container in the refrigerator for up to 4 days and warm them gently; serve with a pat of salted butter.
Can I bake these as free-form biscuits instead of in a muffin pan?
The dough is soft, so the muffin pan gives the best shape and rise. If you scoop it onto a sheet, expect flatter, spread-out biscuits with the same flavour.
Recipe card below.
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Keto Cheddar Almond Flour Biscuits
Ingredients
Method
- Prep Your Oven and Pan: Preheat your oven to 350°F / 177°C. Thoroughly grease 8 cups (1920 ml) of a standard 12-cup nonstick muffin pan to prevent sticking.
- Combine Dry : In a large mixing bowl, whisk together the almond flour, baking powder, fine sea salt, and the pinch of cayenne pepper until uniform.
- Add Wet and Cheese: Reserve about ¼ cup of the shredded cheddar for topping.
- Add the remaining cheese, beaten eggs, and softened butter to the dry . Use a rubber spatula to mix until a thick, cohesive dough forms.
- Portion and Top: Divide the dough evenly among the 8 greased muffin cups. Each cup should be about two-thirds full.
- Sprinkle the reserved cheddar cheese over the top of each biscuit.
- Bake to Golden Perfection: Place the pan in the preheated oven and bake for 15 to 20 minutes. The biscuits are done when they have risen significantly and are a beautiful golden brown on top.
- Cool and Serve: Let the biscuits cool in the pan for a few minutes before carefully turning them out onto a wire rack. For the ultimate experience, serve them warm with a generous pat of salted butter. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Don't overmix the dough.
- Mix just until the are combined. Overmixing can lead to dense, tough biscuits.
- Shred your own cheese. Pre-shredded cheese often contains anti-caking agents that can affect how it melts and incorporates into the dough. For the best cheesy flavor and texture, buy a block and shred it yourself.
- Add fresh herbs for extra flavor. A tablespoon of finely chopped chives, rosemary, or thyme can be mixed into the dough for a delicious herbal note.
Nutrition
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