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 so comforting about warm, cheesy biscuits straight from the oven, right? This Keto Cheddar Biscuits Recipe is my go-to when I want a low-carb treat that feels indulgent but keeps me on track. They’re fluffy, cheesy, and surprisingly quick to whip up—let me share how you can easily make them yourself.

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 first made this Keto Cheddar Biscuits Recipe on a whim when I needed a quick bread option for dinner. The moment they came out golden and cheesy from the oven, I was hooked. Honestly, these biscuits might just become your new favorite low-carb comfort food.

Perfect Low-Carb Alternative: They satisfy bread cravings without the carb overload.
Simple Ingredients: Pretty much stuff you can find in any pantry, making it super accessible.
Quick to Make: From mixing to baking in just about 20 minutes – ideal for busy days.
Customizable Flavors: Easy to tweak with your favorite herbs or cheese variations.

Ingredients & Why They Work

This recipe uses simple yet powerful ingredients that come together to give you that perfect cheesy biscuit texture and flavor. Choosing the right almond flour and using full-fat dairy products really makes all the difference.

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: Provides a delicate, tender crumb unlike coarser almond flours that can make biscuits dense.
Aluminum-free baking powder: Ensures the biscuits rise nicely without any bitter aftertaste.
Garlic powder & onion powder: Adds just a subtle savory depth that complements the cheddar beautifully.
Large eggs: Acts as a binder and helps create structure so your biscuits aren’t crumbly.
Sour cream: The secret to softness and moisture; full-fat is best but cream cheese or Greek yogurt works too.
Unsalted butter: Melted for richness and to keep the biscuits tender.
Shredded cheddar cheese: Sharp cheddar elevates the flavor and gives a gooey, melty bite.

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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

One of my favorite things about this Keto Cheddar Biscuits Recipe is how easy it is to tailor. I often switch up the herbs or cheese depending on what’s in my fridge or what mood I’m in.

Variation: I love adding fresh chopped chives or rosemary to the batter for a lovely herbal note. My family especially enjoyed the thyme version last holiday brunch!
Dairy Swap: If you’re out of sour cream, cream cheese or plain Greek yogurt do the trick and still keep the texture tender.
Cheese Options: Swap cheddar for pepper jack for a bit of a spicy kick or mozzarella for a gooier pull-apart biscuit.

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, preheat your oven to 450°F (230°C). I always lightly grease my 12-cup muffin pan—this keeps the biscuits from sticking and helps them hold their shape perfectly. Using a muffin pan is key here since the batter is quite sticky and loose.

Step 2: Mix Dry Ingredients Carefully

In a large bowl, whisk together the superfine almond flour, salt, aluminum-free baking powder, garlic powder, and onion powder. I make sure these are well combined because it helps with even rising and flavor distribution.

Step 3: Combine Wet Ingredients Until Smooth

In a separate bowl, beat the eggs, sour cream, and melted butter until the mixture is smooth and creamy. This step is easy but important—getting the wet ingredients smooth ensures your batter isn’t lumpy and bakes evenly.

Step 4: Bring It All Together and Add Cheese

Pour the wet ingredients into the dry and stir well with a whisk or spoon. The batter will be thick and sticky, which is normal. Then fold in the shredded cheddar cheese so every biscuit will be cheesy and delicious.

Step 5: Scoop and Bake

Scoop about ¼ cup of batter into each muffin cup. I find using a spatula to scrape the batter out works best because it’s sticky. Bake for about 10–11 minutes until the biscuits turn golden on top and a toothpick comes out clean. Be sure not to overbake; you want them tender, not dry.

Step 6: Cool and Enjoy

Let the biscuits cool for a few minutes in the pan—this helps them set a bit. Then they’re perfect warm alongside your meal or even slathered with a little extra butter.

Top Tip

After making these Keto Cheddar Biscuits Recipe a dozen times, I've learned a few tricks to make sure they come out perfect every time. These tips could save you a lot of trial and error!

Use superfine almond flour: It makes the texture lighter and closer to traditional biscuits.
Don’t skip the muffin pan: These biscuits spread too much on a flat sheet and won’t fluff up properly.
Full-fat sour cream is key: It adds moisture and softness, making the biscuits tender and rich.
Watch your bake time closely: They brown fast at this temp, so don’t wander away or they’ll dry out.

How to Serve Keto Cheddar Biscuits Recipe

Garnishes

I love topping these biscuits with a pat of herb butter—fresh parsley and a touch of garlic mixed into softened butter. It melts over the warm biscuits and takes them to the next level. A sprinkle of extra shredded cheddar or sliced green onions also looks and tastes great.

Side Dishes

These biscuits are super versatile and pair beautifully with soups, salads, or hearty breakfasts. My favorites are creamy chicken soup or a crisp green salad with a tangy vinaigrette. They’re also a hit alongside a big keto-friendly breakfast spread with eggs and bacon.

Creative Ways to Present

For special occasions, I like to serve these biscuits stacked on a pretty platter with fresh herb sprigs and mini bowls of dipping sauces—think garlic aioli or a spicy ranch. It makes a simple recipe feel like a treat everyone will remember.

Make Ahead and Storage

Storing Leftovers

I store leftover biscuits in an airtight container in the fridge for up to 4 days. They stay surprisingly soft but I always recommend reheating to enjoy them fully.

Freezing

These biscuits freeze well! Just wrap them individually in plastic wrap or foil, then place in a freezer bag. When you want one, thaw it at room temp or pop it straight into the oven at 350°F for about 8 minutes.

Reheating

Reheating in a warm oven (350°F) for a few minutes restores their crisp exterior and melty cheesy goodness—microwaving tends to make them a bit dense, so I avoid that if I can.

Frequently Asked Questions:

Can I make this recipe dairy-free?

While the Keto Cheddar Biscuits Recipe relies on cheese, butter, and sour cream for flavor and texture, you could experiment using dairy-free cream cheese and vegan cheese alternatives, but results may vary with texture and rise.

What’s the best way to prevent these biscuits from being dense?

Using superfine almond flour instead of coarse grind, including baking powder for rise, and making sure not to overmix or overbake helps keep the biscuits tender and fluffy. Also, full-fat sour cream adds moistness that prevents density.

Can I prepare the dough in advance?

You can prepare the biscuit batter a few hours ahead and keep it covered in the fridge. However, baking immediately after mixing yields the best rise and texture.

Can I make these biscuits without eggs?

Eggs are essential here to bind the ingredients and give structure. Omitting them will likely cause the biscuits to be crumbly and not hold together well.

Final Thoughts

This Keto Cheddar Biscuits Recipe holds a little place of comfort in my heart—whether it’s for a busy weeknight meal or a weekend brunch, these biscuits always hit the spot. I hope you find them as easy and delicious as I do. Honestly, once you make them, you’ll wonder how you ever lived without this satisfying, low-carb treat in your baking repertoire!