Keto Cheddar Biscuits

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These Keto Cheddar Biscuits are AWESOME and perfectly suited to the chilly nights ahead. I love to have these with soup and a green salad for a simple dinner and I don’t feel like I am missing out on anything now that I have gone Keto.

These biscuits have a nice flaky crust with a fluffy inside that soaks up soup and stew. They stick to your ribs just like those cheddar & garlic biscuits that your favorite lobster place serves during Endless Summer Shrimp.

You can add spices to compliment whatever the soup du jour happens to be and adding a bit of Old Bay spice you can imitate those irresistible rolls…you know which ones I mean.

These are also fantastic with a good dose of black pepper.

Warning: these are addictive so keep an eye on how many you eat in a sitting to avoid going over your daily carb count…it’s easy to do with these sitting in a mound before you.

Keto Cheddar Biscuits Recipe Tips:

  • Using almond flour instead of almond meal makes for fluffier biscuits.
  • The combination of almond flour and coconut flour make the perfect combination for savory rolls. You can’t substitute one for the other unless you also adjust the liquid.
  • You can safely keep these around for a day or two sealed in a ziploc (if they last that long).
  • The powdered Parmesan ( in the green container) works better than fresh Parmesan in this recipe. But it contains a lot of salty flavor, if you are using this AND salted butter you can skip the 1/4 tsp salt.
  • Sour cream in place of heavy cream makes your biscuits tender and gives them a delightful twang. Add 1 tablespoon of extra to get the right consistency since sour cream is drier.
  • Mix all of the dry ingredients first so that they combine evenly. ( This is good advice no matter what kind of baking you are doing)
  • The recipe calls for cheddar cheese but don’t be afraid to experiment with other hard cheeses. It’s fun and can yield a delicious surprise.
  • Line the cookie sheet with parchment paper or they will stick and the pan will be hard to get clean.
  • Slather with butter before you eat them to get the full decadent flavor…mmm.

Some Great Soups to go with your Keto Cheddar Biscuits

That’s all for the Keto Cheddar Biscuits! Enjoy!

Keto Cheddar Biscuits recipe low carb Gluten free

Keto Cheddar Biscuits Recipe

Thom Collins
Wonderful Keto Biscuits.
Buttery Cheesy and delicious.
I know that you will love them.
4.08 from 13 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Bread
Cuisine American
Servings 6 Biscuits
Calories 193 kcal


  • 1/3 cup plus 1 tbsp. almond flour
  • 2 tbsp. coconut flour
  • 1 tsp. baking powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 cup fresh grated Parmesan cheese
  • 1/4 cup heavy cream or pure sour cream, I use sour cream now
  • 1 egg cold
  • 1/2 cup sharp cheddar cheese grated (around 2 oz)
  • 2 tbsp. butter softened (I used salted)


  • In a medium bowl, mix dry ingredients.
  • Add remaining ingredients and mix with a wooden spoon or spatula until well blended.
  • Preheat oven to 350 degrees F.
  • Chill the dough – covered in the fridge for 20-30 minutes.
  • Use medium scoop (3 tbsp.) to scoop out dough onto ungreased cookie sheet lined with parchment paper. Space 2-3 inches a part.
  • Bake for 16-20 minutes or until biscuits have slightly browned on the bottoms and tops.
  • Once out of oven, brush with melted butter and sprinkle with a little parsley. Best served warm.


Calories: 193kcalCarbohydrates: 5gProtein: 7gFat: 16gSodium: 262mgFiber: 2gNet Carbs: 3gFat Ratio per Serving: 74.61%Protein Ratio per Serving: 14.51%Carb Ratio per Serving: 6.22%
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

Keto Cheddar Biscuits Recipe Tweaks & Variations

These biscuits are just one of the great recipes that I have converted to suit my Keto Cravings.

Blogging about the Keto Diet has helped me embrace the Keto diet in a way I doubt that I would have otherwise.

Sure, we eat a lot of “test” recipes that come out less than stellar but it’s worth it if we can help others through the beginning stages of the Keto Lifestyle.

Food is a very personal matter and I have developed recipes waaaayyy before we started on the Keto journey. We live at a very high altitude so experimenting was necessary when I first moved to the area anyway. Traditional, no yeast recipes react very differently depending on altitude.

With Keto, I am not as worried about the altitude since we don’t use traditional flours anymore. It’s more about keeping the Castle’s kitchen at a normal home temperature of about 70F so that we can give good advice to those who don’t live in such a cold climate. (We think that’s hot here lol)

Almond flour Vs. Almond Meal

When I first started making Keto baked goods I used the almond meal from the homemade almond milk I was trying to perfect in cookies, cakes and pie crusts. This works well if you are going for a more rustic texture. ( The pies are awesome!)

But commercially processed almond flour has a consistency that is more suited to making baked goods in the sense that it mimics regular flour more closely than its courser counterpart, Almond meal.

Both have a sweet nutty taste that works well in sweet treats. If you are looking for something savory you can always add more spices but if you just add a tad of coconut flour it balances out the sweetness as well.

Adding Coconut Flour:

If you are not an adept baker that has experimented with coconut flour there are a couple of things to be aware of. Coconut flour is drier and sucks up liquid much faster than almond flour.

It also produces a crumbly effect in baked goods so depending on what you are trying to make this could be good…or not so great. In this recipe, it works well to douse some of the sweet nuttiness and also produces a sort of crispy crust that you would expect in a biscuit.

I plan on experimenting with regular biscuits next because I have been dying for some biscuits and gravy. They used to make a regular appearance around here on special occasions like Christmas…or big powder days. These could technically work but I want something a little more traditional and less cheesy for those.

A word about the sour cream add in:

I like the texture and taste that adding sour cream instead of heavy cream gives. Add an extra tablespoon to keep the moisture level even with the original recipe. We kept the heavy cream in the recipe because not everyone loves sour cream and it also gives you another option in case you are out of one or the other.

I best yogurt would suffice nicely as well but may give the biscuit a more chewy quality as yogurt does in many other recipes.

The Keto Diet is not about missing out like most “diets” are. It’s more about substituting the foods you already love and compromising with a healthier alternative.

If you have made these I would love to hear how they turned out and any additional add in that you thought of!

Cheers for now!


Some Info For the Keto Newbies

For more info about all aspects of Keto Sucess checkout our Keto Diet Page.

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Recipe Rating


  1. Hi Leanne! It’s great to hear from you! Thanks for the question, I think this could help others having the same problem. I really need to work on measuring with weight and adding it to our existing recipes. I think the US is the ONLY place that hasn’t embraced this yet. The conversion charts on apps are all over the place so I need to do it by hand…working on it. BACK TO THE BISCUITS: I think the problem is temperature. The dough needs to be cold or it will spread too much. Chill the dough for 20 minutes and get it into a hot oven quickly to avoid too much spreading. I’ll add this into the recipe for others. I was thinking the cold egg and cheese would be enough but if anyone’s kitchen is too warm, it’ll mess with the process. Thanks again and we look forward to hearing from you!

  2. 5 stars
    Hi Brenna I love all your recipes! I made this one and they spread quite a bit more on the pan then I would have liked but I suspect it was because I used 4% Greek yogurt or perhaps too much cheddar cheese(I’m pretty heavy handed when it comes to adding cheese). One thing that also may help me would be to have weighted measurements for the almond flour and especially the coconut flour because when using such a small amount of coconut flour two tablespoons can be interpreted quite differently among home bakers. I did use a measuring spoon and I doubt it was this that made them spread and maybe it’s just a matter of making them several more times to get the hang of the texture of what the dough should look like? I will definitely be making these again and thank you soooo much for all your keto recipes!! Your recipes continue to make keto a fun filled adventure in the kitchen and also in the dining room! Cheers!🇨🇦🙏🏻

  3. Hey Stephanie!

    Thanks so much for commenting! I am so glad that you like them enough to take them to a party. That is truly a compliment. Cheers!

  4. 5 stars
    These are truly delicious. I made them last night for me, and I’m making a double batch today to bring to my friend’s wine and cheese party this evening. Thank you for bringing a biscuit back into my life.

  5. Hi Terry!

    The net carbs are listed at the top of the post and in the recipe card. These biscuits contain 3NC each. Cheers!

  6. Hi Andrea!

    Thanks for commenting! I am so glad you guys liked them. Bread is a BIG deal when getting the whole fam to eat low carb.


  7. My family devoured these at dinner tonight. Thank you for a healthier version of a family favorite.