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.
Jump to:
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?
Ingredients
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.
Instructions
Let's make low carb biscuits, my friend!
First, preheat the oven to 180C / 350F and line a baking tray with parchment paper.
STEP 1
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.
STEP 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.
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.
STEP 3
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.
STEP 4
Bake in the oven on the middle shelf for around 22-25 minutes or until lightly browned on top.
Top Tip
Handle with care. The secret to fluffy biscuits is more than just fresh baking powder. When you form the dough, don't compact it too much. Leave some air in it, this will help them rise.
Variations
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.
Recipe FAQs
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.
Serving Suggestion
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.
To mop up sauces! Try them with my Keto Swedish Meatballs or Keto Beef Stew.
With soups. We recently used these as a dunker for Keto Mushroom Soup and this Keto Butternut Squash Soup.
As a sandwich. A reader told me she loves these for breakfast with cream cheese and salmon. Of course, any savory filling would work!
Storage
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
- Keto Dinner Rolls
- Pull-Apart Keto Bread Rolls35 Minutes
- Keto Buns Recipe30 Minutes
- Keto English Muffin Recipe4 Minutes
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Recipe
Keto Biscuits (Sugar Free, Low Carb, Cheesy)
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 2 ½ cups / 250g almond flour reduce by 2 tablespoons if using super-fine almond flour
- 2 eggs beaten
- ¾ cup / 80g grated cheddar mature or medium
- 3 tbsp / 40g melted butter
- 2 teaspoon baking powder
Instructions
- 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.
Rebecca
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.
Katrin Nürnberger
They'd make a yummy breakfast sandwich!
Wendy
Terrific recipe! THANKS!
Katrin Nürnberger
Thank you for trying it out!!!!!
Wendy
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. ?
Katrin Nürnberger
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 🙂
Wendy
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.
martutz
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!
Katrin Nürnberger
Hope you'll try the recipe! 🙂
melanie brennan
Katrin have you ever made these cheddar biscuite with cauliflower flour? I cain't find any recipes for this flour except for pizza dough.
Katrin Nürnberger
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.
Rwbecca
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
Katrin Nürnberger
Let me know what you think of them! Have a wonderful Christmas x
Mary Lohrstorfer
Is "blanched" almond flour the kind that is not super fine?
Katrin Nürnberger
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.
Julia
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.
Katrin Nürnberger
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!
Julia
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.
Katrin Nürnberger
Adding thyme sounds like a great idea!!
Gail Doukas
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!
Katrin Nürnberger
Thank you so much for your kind words Gail!! So glad you are enjoying the website 🙂
Rebecca
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
Katrin Nürnberger
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.