Keto Cheddar Biscuits Recipe

We love these tasty low-carb keto biscuits made out of almond flour, low-fat cream cheese, and shredded cheddar. Don't hold back on the butter for these babies!

Keto baked goods can be truly hit or miss, says food blogger & photographer Ksenia Prints of At the Immigrant's Table. Sometimes, the mix of high-fat dairy and low-carb flour replacements can end up a sorry mess, while other times, it hits just the right spot. And our keto cheddar biscuits recipe is exactly the right kind of keto baking!

Do you miss the days when you could walk into your kitchen and smear a freshly baked cheddar biscuit with some butter? Taste the perfect blend of buttery fat, melted cheddar, and delicious seasonings? Well, we are here to tell you that this memory is no longer out of reach, as our keto cheddar biscuits taste just like the glorious Southern baked goods of your past! With this easy, delicious, and healthy keto cheddar biscuits recipe, freshly baked goods are yours for the taking! Let's get started.

Gather the ingredients for these keto cheddar biscuits

With a short, clear list of ingredients and unfussy instructions, golden keto cheddar biscuits can be resting on your kitchen counter in about half an hour. So let's get baking!

To make the keto dough for these biscuits, you will need to combine cream cheese, cheddar cheese, eggs, and almond flour. (Make sure you are buying finely ground almond flour. If you need to grind your own, it may take a bit of time to get it really fine). Baking powder will allow our biscuits to rise properly, and the fat comes from heavy cream and a bit of melted butter (you can also use coconut cream in place of heavy cream).

Finally, for flavor, we sprinkle our biscuits with fresh diced parsley and flaky sea salt.

Combine cream cheese, cheddar, and eggs in bowl

Start by preheating the oven to 350 F. Cover a baking sheet with parchment paper or a reusable silicone mat. Grease it lightly with oil spray or butter — those biscuits can get rather sticky!

In a large bowl, combine cream cheese, cheddar cheese, and eggs. Stir the mixture together to combine until the cream cheese is smooth and fully blended. You may need to work out the lumps for a bit until you reach a smooth mixture. You don't want to end up with chunks of cream cheese in your biscuits (though the cheddar will create some visible strands, but we love those!).

Add the rest of the ingredients to the dough

With the base of our keto biscuit dough ready, it's time to add the rest of the ingredients. Most keto recipes rely on coconut flour or almond flour for their bulk. Coconut flour is much drier and has a more pronounced coconut flavor, while almond flour is much higher in fat but has a more pleasant texture. For our biscuits, we will be using almond flour.

To the bowl with the cream cheese mixture, add the rest of the biscuit ingredients: almond flour, baking powder, salt, cream, and butter. Stir to combine, but avoid overmixing. Transfer the bowl to the refrigerator to chill for 10 minutes.

Shape and cut cheddar biscuits

Now that your dough is ready, you need to work quickly to cut it into biscuit forms. Because biscuits are meant to be flaky, the dough is usually richer and heavier with fat and butter, and we want to keep them as cold as possible to get the butter laminating just right.

Prepare a working surface like a counter or tabletop by sprinkling it with almond flour. Transfer the dough mixture from the bowl onto the floured surface. Using your hands or a rolling pin, gently press the biscuit dough down into a circle of about half an inch thick. Use a biscuit cutter, a large cookie cutter, or a glass to cut out your biscuits.

Bake your keto cheddar biscuits

Arrange biscuits on the prepared baking sheet. Transfer to 350 F oven to bake for 15 to 20 minutes. You will know the biscuits are ready once they become golden, the cheddar cheese darkens to a deep orange, and the bagels have puffed up and expanded slightly (they will not be as big as traditional biscuits, but they'll still rise nicely).

Let the cheddar biscuits cool on a baking sheet for five minutes, and then transfer to the cookie drying rack to cool completely.

Serve your keto cheddar biscuits warm from the oven

Congratulations! You have freshly made keto cheddar biscuits just out of the oven, and your home probably smells like cheddar, butter, and happiness. You can eat your keto biscuits warm out of the oven, just as they are. You can also plop some butter on top, or you can slice your biscuits in half and spread some butter inside. For our favorite, sprinkle the freshly baked biscuits with diced parsley and flaky sea salt. Serve them immediately for the best taste.

We also love to add a piece of aged cheddar to really play up the cheddar flavor! Alternatively, these keto cheddar biscuits make an amazing breakfast with the addition of some breakfast sausage and an egg.

Leftover keto cheddar biscuits will keep in a sealed container in the refrigerator for a week. They can also be frozen and reheated in the microwave for 30 to 60 seconds from frozen.

Keto Cheddar Biscuits Recipe
5 from 14 ratings
We love these tasty low-carb keto biscuits made out of almond flour, low-fat cream cheese, and shredded cheddar. Don't hold back on the butter for these babies!
Prep Time
5
minutes
Cook Time
15
minutes
Servings
8
biscuits
keto biscuits
Total time: 20 minutes
Ingredients
  • 3 ounces cream cheese, room temperature
  • 1 cup shredded cheddar cheese
  • 2 eggs
  • 2 cups almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅓ cup heavy cream or coconut cream
  • 1 tablespoon melted butter
Optional Ingredients
  • ¼ cup diced parsley
  • Flaky sea salt
Directions
  1. Preheat the oven to 350 F. Cover a baking sheet with parchment paper or a reusable silicone mat. Grease lightly with oil spray or butter.
  2. In a large bowl, combine cream cheese, cheddar cheese, and eggs. Whisk together to combine until cream cheese is smooth and fully blended.
  3. To mixing bowl, add the rest of the ingredients: almond flour, baking powder, salt, cream, and butter. Stir to combine, but avoid overmixing.
  4. Transfer bowl to refrigerator to chill for 10 minutes.
  5. Prepare a working surface like a counter or tabletop by sprinkling it with almond flour. Transfer dough mixture onto the floured surface. Using your hands or a rolling pin, gently press the biscuit dough down into a circle of about ½-inch thick. Use a biscuit cutter, a large cookie cutter, or a glass to cut out your biscuits.
  6. Arrange biscuits on the prepared baking sheet. Transfer to 350 F oven to bake for 15 to 20 minutes.
  7. Sprinkle biscuits with diced parsley and flaky sea salt if desired. Serve immediately. Spread with butter or enjoy plain.
Nutrition
Calories per Serving 320
Total Fat 28.5 g
Saturated Fat 9.3 g
Trans Fat 0.2 g
Cholesterol 83.5 mg
Total Carbohydrates 6.4 g
Dietary Fiber 2.9 g
Total Sugars 1.7 g
Sodium 194.9 mg
Protein 11.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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