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, cheesy biscuits fresh from the oven, and this Keto Cheddar Biscuits Recipe nails that cozy feeling without the carbs. Perfectly fluffy, packed with cheddar flavor, and quick to whip up—these biscuits have become my go-to for low-carb breakfasts and dinner sides alike.

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 still remember the first time I baked these keto cheddar biscuits—the kitchen was instantly filled with this amazing cheesy aroma that made waiting impossible. They’re tender, quick, and comforting, which is why I keep coming back to this recipe again and again.

Super Easy: No complicated steps or weird ingredients—just simple, wholesome keto-friendly staples.
Perfect Texture: Fluffy inside with a golden, slightly crisp crust that just melts in your mouth.
Flexible Flavor: You can easily add herbs or swap cheeses to keep things interesting for every meal.
Keto Friendly: Low in carbs but high in satisfaction to keep you on track without missing out.

Ingredients & Why They Work

Each ingredient in this Keto Cheddar Biscuits Recipe plays a key role in delivering the perfect texture and flavor without the carbs. Almond flour forms the tender base, while sour cream and butter add moisture and richness—trust me, the results are worth it.

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: The finer the almond flour, the better the biscuit texture; coarse flour can make them crumbly.
Salt: Enhances all the flavors, especially the cheddar cheese.
Aluminum-free baking powder: This gives the biscuits their rise and fluffiness without any metallic aftertaste.
Garlic powder: Adds a subtle savory note that complements cheddar beautifully.
Onion powder: Rounds out the flavor profile for a little more depth.
Eggs: Bind everything together while providing structure.
Sour cream: Full fat is ideal for moisture and tenderness; cream cheese or Greek yogurt can be good substitutes too.
Unsalted butter: Melted to mix in smoothly, it adds richness and helps browning.
Shredded cheddar cheese: The star of the show—sharp cheddar packs a punch and gives these biscuits their signature cheesy goodness.

📝

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

What I really love about this Keto Cheddar Biscuits Recipe is how easy it is to tweak. I sometimes toss in fresh chives or rosemary from my garden, and it changes the whole vibe of the biscuits without any extra fuss.

Herb Twist: Adding a tablespoon of chopped fresh herbs like rosemary or chives makes these biscuits taste like a bakery treat right in your own kitchen.
Cheese Swaps: Tried swapping cheddar for mozzarella or gouda? Each cheese brings a unique flavor, so feel free to experiment.
Spicy Kick: A pinch of cayenne pepper or smoked paprika gives the biscuits a subtle heat that pairs well with buttery spreads.

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 Your Oven and Pan

First things first, set your oven to 450°F and lightly grease the muffin pan cavities. Using a muffin pan is a must here—I learned the hard way by trying a baking sheet, and the sticky batter just spread too much. The muffin cups keep the biscuits tall and beautiful.

Step 2: Mix Your Dry Ingredients

Whisk together the almond flour, salt, baking powder, garlic powder, and onion powder in a large bowl. Mixing these evenly ensures every biscuit has a perfect flavor throughout.

Step 3: Whisk Your Wet Ingredients

In a separate smaller bowl, beat the eggs, sour cream, and melted butter until smooth. If your sour cream is cold, give it a little whisk before adding so it blends perfectly.

Step 4: Combine, Then Add Cheese

Pour the wet mixture into the dry ingredients and stir with your whisk or spoon until you get an even, thick batter. This batter tends to be sticky, so don’t be shy about using a spatula to scrape down the bowl. Finally, fold in the shredded cheddar cheese gently.

Step 5: Scoop and Bake

Using a ¼ cup measure, scoop the batter into the muffin pan cavities. The batter’s sticky texture means using a spatula to scrape it out works best to get all of it in. Bake for about 10-11 minutes, or until the tops are golden and a toothpick comes out clean.

Step 6: Let Cool, Then Enjoy

Once out of the oven, let the biscuits cool slightly so they set. If you try to dig in while piping hot, you might miss out on that tender crumb texture that develops as they cool just a little.

Top Tip

From my experience making this Keto Cheddar Biscuits Recipe multiple times, a few tweaks make all the difference. Getting the texture right isn’t hard, but you want to avoid overly dense biscuits or ones that spread flat.

Use superfine almond flour: Coarse grounds can make biscuits crumbly instead of fluffy.
Don’t skip the muffin pan: This batter is loose and needs support for height and shape.
Measure carefully: Too much baking powder and you’ll get an odd taste, too little and no rise!
Use full-fat sour cream: It’s the secret behind that tender and moist crumb. Cream cheese or Greek yogurt work but might change texture slightly.

How to Serve Keto Cheddar Biscuits Recipe

Keto Cheddar Biscuits - Serving Suggestion

Garnishes

I like topping these biscuits with a little pat of butter right when they come out of the oven—it melts in perfectly. Sometimes I sprinkle freshly chopped parsley or chives on top for a pop of color and fresh flavor.

Side Dishes

These biscuits pair amazingly well with soups (like creamy tomato or broccoli cheddar), roasted veggies, or a juicy grilled chicken breast. I often make a batch for weekend brunch alongside scrambled eggs and avocado.

Creative Ways to Present

For special occasions, I’ve served these biscuits split and filled with ham, cheese, and a touch of mustard for keto-friendly sliders. They also shine on a breakfast board with smoked salmon, cream cheese, and capers for a fancy twist.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover biscuits in an airtight container in the fridge, where they stay fresh for up to 3 days. They might firm up a bit, but that’s easy to fix on reheating.

Freezing

These keto cheddar biscuits freeze beautifully. Just pop cooled biscuits into a freezer-safe bag or container, then thaw at room temperature or overnight in the fridge when you want a quick snack or side.

Reheating

I like to reheat them in the oven at 350°F for about 5-7 minutes to bring back that crisp exterior while warming the inside without drying them out. The microwave works in a pinch but can make them a bit softer.

Frequently Asked Questions:

Can I use a different flour instead of almond flour?

Almond flour is key to keeping these biscuits keto-friendly and giving them their tender crumb. Other flours, like coconut flour, behave differently and will need adjusted liquid ratios—which could affect texture and flavor.

What if I don’t have sour cream?

Full-fat sour cream provides moisture and tanginess, but if you don’t have any, you can substitute cream cheese or plain Greek yogurt. Keep in mind these swaps might slightly change the texture or tanginess.

Can I make these dairy-free?

Making this exact recipe dairy-free is tricky because butter, cheese, and sour cream are core ingredients. However, you can experiment with dairy-free butter alternatives and nutritional yeast instead of cheese, but results will vary.

Why are my biscuits dense?

Dense biscuits usually mean the batter was overmixed or your baking powder was old. Make sure to mix just until combined and use fresh baking powder for the best rise and tenderness.

Final Thoughts

This Keto Cheddar Biscuits Recipe has honestly become a little ritual for me when I want that warm, comforting feeling of biscuits without straying from my low-carb lifestyle. They bake fast, taste fantastic, and always bring smiles around the table. I hope you give them a try and find they become a favorite in your kitchen just like they did in mine.