Oh my gosh, let me tell you about these easy keto cheddar biscuits that saved my low-carb life! I remember my first week on keto, staring longingly at the bread basket at family dinner like some tragic Shakespearean heroine. Then I discovered this magical recipe – warm, cheesy, buttery clouds of joy that taste like they should be totally off-limits. The best part? They come together in under 30 minutes with simple ingredients you probably already have. No weird keto substitutes, no complicated steps – just fluffy, cheesy perfection that’ll make you forget all about regular biscuits. Trust me, these little miracles will become your new go-to side dish!
Why You’ll Love These Easy Keto Cheddar Biscuits
Listen, these aren’t just any biscuits—they’re little golden miracles that solve all your carb-craving problems! Here’s why you’ll be obsessed:
- Seriously low-carb: Only 4g net carbs per biscuit means you can enjoy without guilt
- Ready crazy fast: From bowl to table in under 30 minutes (I’ve timed it during my hangry moments)
- No weird ingredients: Just real cheese, eggs, and almond flour – stuff normal people keep stocked
- That addictive cheese pull: Sharp cheddar makes every bite taste like comfort food heaven
- Gluten-free magic: So good even non-keto folks beg for the recipe
The first time I made these, my family inhaled them so fast I had to hide the last two in my purse. That’s when you know you’ve got a winner!
Ingredients for Easy Keto Cheddar Biscuits
Okay, let me walk you through exactly what you’ll need for these cheesy wonders – precision matters here! When I first experimented with this recipe, I learned the hard way that different almond flour textures can make or break your biscuits. Trust me, you want:
- 2 cups almond flour (fine blanched – the pods taste bitter!)
- 1 tbsp baking powder (make sure it’s fresh or they won’t puff)
- 1/2 tsp salt (I use pink Himalayan but any works)
- 1 tsp garlic powder (optional but gives that Red Lobster vibe)
- 2 large eggs (room temp blends smoother)
- 1/3 cup sour cream (full fat for richness)
- 1/4 cup unsalted butter, melted (and slightly cooled)
- 1 1/2 cups shredded cheddar (shred it yourself – pre-shredded won’t melt right)
- 1 tbsp chopped parsley (optional but pretty)
See? Nothing fancy – just real ingredients that work together like magic. Now let’s get mixing!
How to Make Easy Keto Cheddar Biscuits
Alright, let’s get these beauties in the oven! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step carefully. The secret is in the details – don’t rush, and you’ll get perfect biscuits every time.
Step 1: Mix Dry Ingredients
First things first – preheat that oven to 400°F! While it heats up, grab a big bowl and whisk together your almond flour, baking powder, salt, and garlic powder. Really get in there – you want zero lumps hiding in that flour. I learned this the hard way when I got a bite of pure baking powder once (yuck!). The mixture should smell amazing already from the garlic powder.
Step 2: Combine Wet Ingredients
Now for the fun part! Make a well in your dry ingredients and add the eggs, sour cream, and that glorious melted butter. Pro tip: let your melted butter cool slightly so it doesn’t cook the eggs when you mix it in. Stir gently until everything comes together into a thick dough. Don’t overmix – stop when you barely see streaks of egg white left. The dough will look shaggy, and that’s perfect!
Step 3: Fold in Cheese & Bake
Here’s where the magic happens! Add your shredded cheddar and fold it in gently with a spatula. You want every biscuit packed with cheesy goodness, but rough mixing makes tough biscuits. Scoop the dough into 12 mounds on your parchment-lined sheet – I use a cookie scoop to keep them even. Bake for 12-15 minutes until they’re puffed and golden. Watch closely after 10 minutes – that perfect golden top can turn to brown real quick!
When you pull them out, resist eating one immediately (I know, it’s hard). Let them cool for 5 minutes so the cheese sets. Then dive in – that first warm, cheesy bite is pure heaven!
Tips for Perfect Easy Keto Cheddar Biscuits
Okay, a few pro tips from all my trial and error! If your dough feels too sticky to handle, pop it in the fridge for 10-15 minutes – it makes scooping so much easier. Always, always grate your own cheese from a block. Pre-shredded stuff has anti-caking agents that make it melt weirdly. And parchment paper is non-negotiable here – it keeps the bottoms from getting too dark and makes cleanup a breeze. Trust me, these little tricks make all the difference between good biscuits and knock-your-socks-off amazing ones!
Variations for Easy Keto Cheddar Biscuits
Oh, the possibilities! Once you’ve mastered the basic recipe, try these fun twists – my family can’t decide which version they love more! For spicy kickers, mix in diced jalapeños (about 2 tbsp) and swap cheddar for pepper jack. Bacon lovers? Fold in 1/ February 2022 cup crispy chopped bacon. Feeling fancy? A tbsp of everything bagel seasoning transforms them into brunch-worthy treats. My neighbor swears by adding 1 tsp dried rosemary for an herby vibe. Just keep the wet-to-dry ratios the same and you really can’t mess these up!
Serving & Storing Easy Keto Cheddar Biscuits
Oh, these babies are absolutely best served warm – that’s when the cheese gets all gooey and perfect! If you have leftovers (yeah right), store them in an airtight container for up to 3 days. Here’s my trick: reheat in the toaster or oven for 5 minutes at 350°F to bring back that fresh-baked magic. They freeze beautifully too – just wrap individually in foil and pop in a freezer bag. Future you will be so thrilled on lazy keto nights!
Nutritional Info for Easy Keto Cheddar Biscuits
Let’s be real – we’re not counting calories, we’re counting carbs! But for your keto macros, here’s the scoop per biscuit: 170 calories, 15g fat (the good kind!), 4g total carbs with 2g fiber, and 7g protein to keep you full. Heads up – these numbers can vary slightly depending on your specific brands of cheese and almond flour. My nutritionist friend says to always track the brands you use if you’re being super strict. But honestly? When something tastes this good and keeps me under 20g net carbs for the day, I call that a total win!
FAQ About Easy Keto Cheddar Biscuits
Oh honey, I’ve gotten SO many questions about these biscuits since I started sharing the recipe – let me answer the big ones before you dive in! First: “Can I use coconut flour instead?” Absolutely not – it’ll suck up all the moisture and leave you with sad, dry hockey pucks. Almond flour is the way to go here. “What about eggs?” You could try flax eggs (1 tbsp ground flax + 3 tbsp water per egg), but they won’t puff quite as nicely. For dairy-free folks, nutritional yeast gives that cheesy flavor (start with 1/4 cup) and coconut cream replaces sour cream. But between us? The real magic happens with all the original ingredients – some things just can’t be improved upon!
Final Thoughts
Seriously, you’ve got to try these easy keto cheddar biscuits – they’re total game-changers! When you make them (because you will), snap a pic and tag me – I love seeing your cheesy creations! Nothing makes me happier than knowing I helped someone enjoy delicious keto food without missing the carbs. Now go bake some magic!
PrintEasy Keto Cheddar Biscuits in Just 30 Minutes – Heavenly Fluff
Easy keto cheddar biscuits made with almond flour for a low-carb, gluten-free side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 biscuits 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
- 2 cups almond flour (fine blanched)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp garlic powder (optional but delicious)
- 2 large eggs
- 1/3 cup sour cream (or plain Greek yogurt)
- 1/4 cup unsalted butter, melted
- 1 1/2 cups shredded cheddar cheese (sharp cheddar recommended)
- 1 tbsp chopped parsley (optional, for topping)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, baking powder, salt, and garlic powder.
- Add eggs, sour cream, and melted butter. Stir until a thick dough forms.
- Fold in shredded cheddar.
- Scoop dough into 10–12 mounds (about 2 tablespoons each) onto the baking sheet.
- Bake 12–15 minutes until puffed and golden on top.
- Optional: brush tops with a little melted butter and sprinkle with parsley. Serve warm.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven or toaster for best texture.
Nutrition
- Serving Size: 1 biscuit
- Calories: 170
- Sugar: 1g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg
Keywords: easy keto cheddar biscuits, low carb cheddar biscuits, keto biscuits, almond flour biscuits, gluten free biscuits, keto side dish