Name: Keto Cheddar Biscuits Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Cuisine: American
Ingredients: 1 ½ cups superfine almond flour; ¼ tsp salt; 1 tbsp aluminum free baking powder; ½ tsp garlic powder; ½ tsp onion powder; 2 large eggs; ½ cup sour cream; 4 tbsp unsalted butter, melted; ½ cup shredded cheddar cheese

There’s something incredibly comforting about warm, fluffy biscuits straight from the oven, and these aren’t your typical carb-heavy ones. This Keto Cheddar Biscuits Recipe brings all that cheesy, buttery goodness while keeping it low carb, so you don’t have to miss out on your favorite breakfast or snack. Trust me, once you make these, they’ll become a regular in your rotation.

This image shows a group of round, golden muffins with a slightly crispy and textured top, piled into a white square dish lined with light brown parchment paper. The muffins have small uneven brown spots and look soft inside, with a few sprigs of fresh green thyme scattered on top for decoration. Around the dish, several muffins rest on a white marbled surface, one of which is broken in half to reveal a light, fluffy, and airy interior. The scene highlights warm orange and yellow tones from the muffins, contrasted by the fresh green herbs and the clean, cool white marble below. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Keto Cheddar Biscuits Recipe
Top Tip
How to Serve Keto Cheddar Biscuits Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Keto Cheddar Biscuits Recipe

Why You'll Love This Recipe

I’ve tried a lot of low carb biscuit recipes, but this one really hits the spot every time. It’s quick, flavorful, and has a great balance of texture that feels indulgent without the guilt. Plus, it’s super versatile and forgiving, which makes it perfect for busy days or when you want a keto-friendly treat without fuss.

Perfect Texture: Fluffy, tender, and just the right amount of crumbly without being dry.
Simple Ingredients: No unusual keto staples here, just pantry basics you probably have on hand.
Cheesy Goodness: The cheddar cheese adds rich flavor that elevates these biscuits beyond basic keto bread.
Quick and Easy: Ready in about 20 minutes, so no long wait to enjoy fresh biscuits.

Ingredients & Why They Work

Every ingredient in this Keto Cheddar Biscuits Recipe plays a vital role in creating that perfect biscuit texture and flavor. Almond flour is the low carb base that keeps it light, while the sour cream works its magic to make the biscuits tender and moist. And of course, the cheddar cheese isn’t just for taste—it enriches the crumb and adds just the right tang.

Flat lay of a small mound of superfine almond flour, a small white bowl of salt, a small white bowl of aluminum-free baking powder, a small white bowl of garlic powder, a small white bowl of onion powder, two large whole eggs with clean shells, a small white bowl of sour cream, a small white bowl of melted unsalted butter, a small white bowl of shredded cheddar cheese, all arranged symmetrically in simple white ceramic bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Superfine almond flour: Choose superfine rather than coarse almond flour to ensure a lighter, less grainy biscuit.
Salt: Enhances flavor and balances the richness of the cheese and butter.
Aluminum-free baking powder: Keeps the biscuits fluffy and tender without any metallic aftertaste.
Garlic powder: Adds subtle savory depth without overpowering the cheddar flavor.
Onion powder: Complements the garlic powder for a mild, well-rounded taste.
Large eggs: Provide structure and help bind the dense almond flour and wet ingredients.
Sour cream: The secret to softness — full-fat sour cream keeps the biscuits moist and tender, but cream cheese or Greek yogurt can work too if you’re in a pinch.
Unsalted butter: Melted to mix evenly, adds richness and helps create a tender crumb.
Shredded cheddar cheese: Sharp cheddar is my go-to; it melts beautifully and gives these biscuits their signature cheesy punch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Keto Cheddar Biscuits Recipe depending on what’s in my fridge or my mood. Sometimes I add fresh herbs like rosemary or chives, which brightens the flavor and makes these biscuits feel super special. You can really make it your own by swapping cheeses or adding spices. Don’t be afraid to experiment!

Herb Variation: I often add a tablespoon of chopped fresh rosemary or chives, which pairs wonderfully with the sharp cheddar.
Dairy Swap: On a cream cheese kick? Substitute the sour cream with an equal amount of full-fat cream cheese for an even richer biscuit.
Cheese Swap: Try swapping cheddar for mozzarella or gouda if you want a milder or smokier cheese vibe.
Spicy Boost: For a little heat, sprinkle in some cayenne or smoked paprika to add a subtle kick.

Step-by-Step: How I Make Keto Cheddar Biscuits Recipe

The image shows three golden muffins on a white marbled surface. Two muffins are whole with a rough and crispy top layer that is golden brown with some darker spots. One muffin is cut in half horizontally, showing a soft and fluffy inside with a pale yellow color and small holes throughout. Small green herb leaves are placed near the muffins. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Mix the Dry Ingredients

First, preheat your oven to 450°F and grease your 12-cup muffin pan lightly. This is key because the batter is quite sticky and liquidy—it needs a mold to hold its shape. In a large bowl, whisk together the superfine almond flour, salt, baking powder, garlic powder, and onion powder until everything’s evenly combined. This layering of flavors is what creates that classic savory biscuit taste.

Step 2: Combine the Wet Ingredients Smoothly

In a separate bowl, whisk together the eggs, sour cream, and melted butter until smooth and creamy. Getting the wet mixture well blended will help you avoid lumps in your final batter and ensures even baking.

Step 3: Bring It All Together and Add Cheese

Pour the wet mixture into the large bowl with dry ingredients and mix thoroughly using a large spoon or whisk. The batter will be thick and sticky—that’s expected. Fold in the shredded cheddar cheese evenly, distributing it through the dough so every biscuit bursts with cheesy goodness.

Step 4: Scoop and Bake

Using a ¼ cup measuring cup, scoop the batter into each muffin cavity. Because the batter is sticky, a rubber spatula works wonders to scrape every bit out of the cup. The muffin pan helps these biscuits keep their shape rather than spreading out flat. Bake for 10–11 minutes or until the tops turn golden and a toothpick inserted comes out clean.

Step 5: Cool and Enjoy

After baking, let the biscuits cool in the pan for 5 minutes before transferring them to a rack or plate. This resting time helps them set up nicely and makes handling easier. Then, dig in while they're still warm for the best texture and flavor!

Top Tip

After making Keto Cheddar Biscuits Recipe a bunch of times, I discovered a few little hacks that make a big difference. These tips helped me perfect the texture and avoid any baking mishaps that can happen with low carb flours.

Use Superfine Almond Flour: I learned the hard way that regular almond flour can make biscuits dense and gritty—always grab superfine for the fluffiest results.
Don’t Skip the Muffin Pan: Baking these free form leads to a flat mess because of the wet batter, so a muffin pan is essential for shape and even cooking.
Measure Wet Ingredients at Room Temperature: Butter and eggs at room temp blend better with sour cream, giving a smoother batter and better rise.
Scrape Batter Well: Use a rubber spatula to get every bit of sticky batter out of the measuring cup to avoid wasted dough and uneven biscuits.

How to Serve Keto Cheddar Biscuits Recipe

Keto Cheddar Biscuits - Serving Suggestion

Garnishes

I like to top mine with a little pat of butter right out of the oven—it melts into cheesy pockets and tastes divine. Sometimes I sprinkle chopped fresh parsley or chives on top to add color and a fresh pop of flavor. For a bit of indulgence, a dollop of keto-friendly herb cream cheese is fantastic.

Side Dishes

These biscuits go wonderfully with hearty keto breakfasts like scrambled eggs or sausage. They’re also excellent alongside a rich soup like broccoli cheddar or a creamy chicken stew. I even enjoy them as a savory snack on their own with a cup of tea.

Creative Ways to Present

For special occasions, I’ve served these biscuits as part of a brunch platter topped with smoked salmon and a smear of crème fraîche, garnished with dill—fancy but easy! You can also arrange them with small bowls of keto-friendly dips or herb butter for guests to customize their bites.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover biscuits in an airtight container in the fridge, where they stay fresh for about 3–4 days. When you’re ready to eat, just warm them for a few minutes to bring back that fresh-baked softness.

Freezing

These biscuits freeze beautifully—just pop them in a freezer-safe zip bag or container with parchment between layers so they don’t stick. When you want one, thaw at room temperature or reheat from frozen. It’s a great way to always have keto-friendly bread on hand.

Reheating

I warm refrigerated or frozen biscuits in a toaster oven or regular oven at 350°F for about 5–7 minutes. This method helps revive the crispy edges while keeping the centers soft and melty. Microwaving works in a pinch but can make them a bit rubbery.

Frequently Asked Questions:

Can I use all-purpose flour instead of almond flour?

This recipe is specifically designed for a low carb diet, so almond flour is the key ingredient. Using all-purpose flour will change the texture and increase the carbs significantly. For a keto-friendly option, stick with superfine almond flour.

What’s the best way to store these biscuits?

Store leftover biscuits in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage. Reheat in an oven or toaster oven for best results.

Can I make this recipe dairy-free?

Since the recipe depends heavily on cheese, butter, and sour cream for texture and flavor, making it dairy-free is tricky. You might experiment with vegan butter and dairy-free sour cream alternatives, but results won’t be quite the same.

What can I substitute for sour cream?

Full-fat cream cheese or plain Greek yogurt can substitute sour cream in this recipe. These alternatives will still give you moisture and tang, although sour cream yields the best texture.

Final Thoughts

This Keto Cheddar Biscuits Recipe holds a special place in my kitchen because it manages to be both comforting and keto-friendly, which isn’t always easy. I hope you give it a whirl and find the same delight I do each time I pull a batch from the oven. You’re going to love how simple and tasty low carb baking can be with this one.