You only need five ingredients to make fluffy cheesy keto biscuits! Crunchy on the outside and soft on the inside, they are a tasty side for a meal and double up as a sandwich bun. Low carb and gluten free.
If you like cheese, this recipe will make you very, very happy!
I adapted my speedy savoury scones a.k.a almond flour biscuits by adding cheddar (and tweaking it to make it work with this additional ingredient). And I have to say, I am seriously pleased with the result!
A quick explanation - biscuits are in the US what we would call savoury scones here in the UK: light and slightly flaky bread rolls that can be enjoyed on their own, with fillings or with a meal. I've made them gluten free and keto by using almond flour instead of wheat.
Can you imagine mopping up gravy with these cheesy low carb biscuits? Well, I have done just that, and it was very enjoyable indeed! 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?
How to make cheesy Keto biscuits - step by step:
1.) Stir together the almond flour / ground almonds and the baking powder. Then add the beaten eggs, melted butter and grated cheddar.
2.) 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.
If you stir the dough together with a fork, you will end up with larger cheese clusters (provided that you use pre-shredded cheddar as I did). If you grate the cheddar yourself with a grater that produces smaller cheese pieces, combining the dough with a fork will work perfectly.
3.) Form balls weighing circa 30 grams each with your hands and flatten them onto a baking sheet lined with parchment paper. Each disk should be around 1 inch thick.
Tip: You don't want to squeeze the dough together too much. Leave some air in it, this will help the low carb biscuits to rise.
Bake for around 22-25 minutes or until lightly browned on top.
Recipe tips and variations
I'm using ground almonds in this recipe - this is what we call regular almond flour over here in the UK. It is coarser than super-fine almond flour. I think it works better in this recipe because it creates a light, fluffy and more crumbly texture - a little bit like a scone. If you really, really want to use super-fine almond flour, reduce the amount to 2 cups / 200g.
The cheese - make a call on this based on preference. I used a strong cheddar. Medium cheddar would work well too, but result in a less "cheesy" taste. I don't recommend using a mild cheddar or even grated mozzarella. Monterey Jack or a mature gouda would also be good choices.
To take the recipe up a notch, you could even add an additional ¼ cup finely grated parmesan or pecorino. Alternatively, sprinkle the parmesan on top of your Keto 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.
More easy keto rolls and buns:
Tried this recipe? Give it a star rating below!
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Cheesy Keto Biscuitsfrom 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. ***As an Amazon Associate I earn from qualifying purchases.
- 2 ½ cups / 250g almond flour use regular almond flour or ground almonds - NOT super-fine
- 2 eggs beaten
- ¾ cup / 80g grated cheddar mature or medium
- 3 tbsp / 40g melted butter
- 2 teaspoon baking powder
- Preheat the oven to 180 Celsius / 350 Fahrenheit.
- Mix the almond flour/ground almonds 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 circa 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.
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I seriously LOVE when I find a recipe so yummy that I feel totally sinful.....like I'm eating something unhealthy! These biscuits fall in that category! They are delish and were a perfect addition to my chicken veggie soup I made for dinner! Thank you, Katrina!
It is now 16.43 as I begin to write this. At 16.00 I made up the mix - for the first time - and popped them into the oven. At 16.35 out they came looking fabulous. By 16.40 both myself and my partner who is a cheese fiend had tried one (couldn't resist), and we both now declare them to be a permanent fix to our menus.
So easy to make, and so easy to eat - with tonight's veggie hot pot!
So glad you like them!!
These are banging thank you for the recipe!!
Hi, can you halve the recipe?
Lovely. Being new to keto and not a great baker these recipes are easy to follow and have turned out great. The cheese scones have been just what we were looking for to add some crunch and texture to our cheese and meat plate/soups etc. Thank you Katrin, so glad I found this website.
Sooo easy to make and such a great texture that they're really suitable for a bread replacement! Thinking to serve them with cream cheese and smoked salmon for breakfast tomorrow! Thanks.
They'd make a yummy breakfast sandwich!
Terrific recipe! THANKS!
Thank you for trying it out!!!!!
What is the difference between superfine and not superfine ground almond flour? I had no idea there was any difference except fine-ness of the grind. ?
If it says super-fine on the pack, that's what you get. Super-fine almond flour is often (but not always) fat reduced and is as fine as wheat flour in texture. In the US Bob's Red Mill makes super-fine, for example. In the UK it's Sukrin. Any other almond flour will have varying levels of fineness. Unfortunately, it's not an exact science with almond flour. The type I use - here in the UK we call it ground almonds - tends to be a little coarser. That's why it's important that when you use superfine almond flour, you MUST use less than stated in the recipe. Or your biscuits will be dry. I hope this helps 🙂
I'm really grateful to you for drawing to my attention that superfine almond flour contains less fat and therefore a higher proportion of carbohydrate. Never thought I had to check the nutrition macros on something with just one ingredient! THANKS for this info.
And thanks re the using less for the biscuits.
This looks delicious! I'm also struggling for a healthier me, I've even start running with SportMe app and I can say I'm on the right track now. Nutrition is an important part of my losing weight plan, and your blog posts are a true inspiration!
Hope you'll try the recipe! 🙂
Katrin have you ever made these cheddar biscuite with cauliflower flour? I cain't find any recipes for this flour except for pizza dough.
Hi Melanie, I haven't tried. But I have a recipe for cauliflower hash browns which turned out quite fluffy. If you adapt the recipe a little, maybe you can make something that resembles a biscuit.
Thank you katrin I'm going to try those I've been craving biscuits and gravy lately and I'd like to make it still sticking to the low carb life rather than having a cheat day
Thanks for your great recipes and Merry Christmas
Let me know what you think of them! Have a wonderful Christmas x
Is "blanched" almond flour the kind that is not super fine?
Blanched just means that the skins are removed (almond meal are ground almonds with the skins on, it has little brown specks in it). Here in the UK we call it ground almonds. It's much coarser than super-fine almond flour, which almost has the texture of wheat flour and is often fat-reduced. SO, anything that does not specifically state "fine" or "extra fine" should be good.
Hello, is the flour blanched, without the skins? Just made the recipe using regular almond flour which is just ground almonds including the skins. Doesn’t look like yours.
Yes, the ground almonds I used are blanched, so the skins are removed. With using almond meal (skins on) you'll get a more rustic taste and look. More fibre too, and that is always a good thing!
Yes, they turned out nice using almond meal. Just made the recipe again using the regular almond flour with the added Parmesan and some thyme. Good accompaniment for soup. Thanks for the recipe.
Adding thyme sounds like a great idea!!
Yours are the best tasting, textured and easy to make keto recipes and I’ve looked up and downloaded many others but they weren’t as good as yours. It’s easier to follow a keto diet now.
Thank you so much for your kind words Gail!! So glad you are enjoying the website 🙂
Hi katrin just a quick question, is it possible to make this recipe not using cheese so as to make plain biscuits, also is there a way to add buttermilk instead of just butter
Hi Rebecca, you should use my recipe for regular almond flour biscuits and adapt that one. Maybe swap out half the butter for buttermilk. I"m wondering if you would also have to extend the baking time by 5 minutes as you don't want them to end up wet.