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:
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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.
- 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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