Make cheesy keto biscuits with just 5 ingredients! These easy sugar free biscuits are fluffy, soft and tender. They are ready in only 30 minutes.
When I lived in the US as an exchange student, we often had deliciously buttery biscuits with roast dinners. And sometimes my host mom made her special dish - homemade biscuits and gravy. It was comfort food heaven and I have so many dear memories from that time.
As a foodie, my biggest pleasure is to re-create recipes that lit me up in the past and bring them into the present as keto-friendly versions.
I adapted my classic almond flour biscuits and added cheddar for these keto biscuits. I have to say, I am seriously pleased with the result.
This recipe has been on my website since 2019, and I still whip up a batch of these sugar-free biscuits regularly. I have just updated and republished the post with more details to help you get perfect results.
Why This Recipe Works
Easy. Don't we all want more easy recipes in our lives? All we need is 5 simple ingredients that you probably have in your kitchen right now. Prep time of the biscuits is all but 5 minutes. We always have 5 minutes!
Tasty. Cheesy goodness, a soft and tender crumb... whether you eat these biscuits warm or cold, I am certain you'll enjoy them intensely.
Versatile. Sugar-free biscuits are perfect for mopping up gravy. Of course, you could also serve them with a soup or a salad for lunch. Or why not turn them into a low carb sandwich and fill with ham, cheese, lettuce and sliced cucumber?
Here is what you need:
- Almond Flour - I always use ground almonds, which is the same as regular almond flour. I think it works better in this recipe because it creates a light, fluffy and crumbly texture - a little bit like a scone. If you really, really want to use super-fine almond flour, reduce the amount by 2 tablespoons.
- Baking Powder - Check that it is fresh.
- Shredded Cheese - I used a mature cheddar, but Monterey Jack or Gouda also works well. Since the cheese is salty, there is no need for additional salt. I don't recommend using a mild cheddar or even grated mozzarella.
- Beaten Eggs - Always use room temperature eggs in baking. It helps with a better rise.
- Butter - Melted and cooled.
See the recipe card for full information on ingredients and quantities.
Let's make low carb biscuits, my friend!
First, preheat the oven to 180C / 350F and line a baking tray with parchment paper.
In a large mixing bowl, stir together the almond flour and the baking powder. Then add the beaten eggs, melted butter and grated cheddar into the middle. You can see how I did this in the ingredients image.
Mix with an electric mixer until you have a crumbly dough and the grated cheese is broken down into smaller pieces. You can also do this in a food processor.
Tip: You can mix the dough with a fork. However, you will end up with larger cheese clusters. Or, grate the cheddar at home with a parmesan grater. This way, combining the dough with a fork will work perfectly.
Form balls with your hands. Flatten them onto the baking sheet lined with parchment paper. Each disk should be around 1 inch thick. My biscuits weighed around 30 grams each.
Bake in the oven on the middle shelf for around 22-25 minutes or until lightly browned on top.
The secret to fluffy biscuits is more than just fresh baking powder! Here's my top tip: When you form the dough, don't compact it too much. Leave some air in it, this will help them rise.
To take the recipe up a notch, add an additional ¼ cup of finely grated parmesan or pecorino. Alternatively, sprinkle the parmesan on top of your biscuits before baking.
Or how about working 1 tablespoon of chopped chives into the dough? Cheese and chives are a bit of a dream team 😉
To lighten the fat content of this recipe, consider swapping out the butter for sour cream or buttermilk.
They taste buttery, mildly nutty from the almond flour and cheesy, because they contain cheese!
Make my almond flour biscuits. They are low-carb and keto-friendly. This recipe can even be adapted to make sweet biscuits.
I don't recommend using coconut flour in the recipe. However, you can make these with a 50/50 blend of sunflower seed flour and sesame seed flour.
Of course. I would use coconut oil or olive oil in place of the butter and a dairy-free cheese such as Violife in place of the grated cheddar.
We enjoy these biscuits with a variety of recipes. Here are some of our favourites:
In a bread basket. Yes, they make great dinner rolls. Spread them with butter while you are waiting for the main course to cook.
As a sandwich. A reader told me she loves these for breakfast with cream cheese and salmon. Of course, any savory filling would work!
Store on the counter for 2-3 days in an airtight container and up to 1 week in the fridge.
You can also freeze them for up to 3 months.
More Keto Buns And Rolls
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Keto Biscuits (Sugar Free, Low Carb, Cheesy)from Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- Preheat the oven to 180 Celsius / 350 Fahrenheit.
- Mix the almond flour and the baking powder in a bowl.
- Add the beaten eggs, melted butter and grated cheese and blend using an electric mixer until you have a crumbly dough and the grated cheese is broken down into smaller pieces.
- Form 12 balls of 30g each and flatten onto a baking sheet lined with parchment paper. Thickness is about 1 inch.
- Bake for around 22-25 minutes or until browned on top.