You only need five ingredients to make fluffy cheesy keto biscuits! Crunchy on the outside and soft on the inside, they are a tasty side for a meal and double up as a sandwich bun. Low carb and gluten free.
If you like cheese, this recipe will make you very, very happy!
I adapted my speedy savoury scones a.k.a almond flour biscuits by adding cheddar (and tweaking it to make it work with this additional ingredient). And I have to say, I am seriously pleased with the result!
A quick explanation biscuits are in the US what we would call savoury scones here in the UK: light and slightly flaky bread rolls that can be enjoyed on their own, with fillings or with a meal. Ive made them gluten free and keto by using almond flour instead of wheat.
Can you imagine mopping up gravy with these cheesy low carb biscuits? Well, I have done just that, and it was very enjoyable indeed! Of course, you could also serve them with a soup or a salad for lunch. Or why not turn them into a low carb sandwich and fill with ham, cheese, lettuce and sliced cucumber?
How to make cheesy Keto biscuits step by step:
1.) Stir together the almond flour / ground almonds and the baking powder. Then add the beaten eggs, melted butter and grated cheddar.
2.) Mix with an electric mixer until you have a crumbly dough and the grated cheese is broken down into smaller pieces. You can also do this in a food processor.
If you stir the dough together with a fork, you will end up with larger cheese clusters (provided that you use pre-shredded cheddar as I did). If you grate the cheddar yourself with a grater that produces smaller cheese pieces, combining the dough with a fork will work perfectly.
3.) Form balls weighing circa 30 grams each with your hands and flatten them onto a baking sheet lined with parchment paper. Each disk should be around 1 inch thick.
Tip: You dont want to squeeze the dough together too much. Leave some air in it, this will help the low carb biscuits to rise.
Bake for around 22-25 minutes or until lightly browned on top.
Recipe tips and variations
Im using ground almonds in this recipe this is what we call regular almond flour over here in the UK. It is coarser than super-fine almond flour. I think it works better in this recipe because it creates a light, fluffy and more crumbly texture a little bit like a scone. If you really, really want to use super-fine almond flour, reduce the amount to 2 cups / 200g.
The cheese make a call on this based on preference. I used a strong cheddar. Medium cheddar would work well too, but result in a less cheesy taste. I dont recommend using a mild cheddar or even grated mozzarella. Monterey Jack or a mature gouda would also be good choices.
To take the recipe up a notch, you could even add an additional 1/4 cup finely grated parmesan or pecorino. Alternatively, sprinkle the parmesan on top of your Keto biscuits before baking.
Or how about working 1 tbsp of chopped chives into the dough? Cheese and chives are a bit of a dream team
To lighten the fat content of this recipe, consider swapping out the butter for sour cream.
More easy keto rolls and buns:
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Cheesy Keto Biscuits
These cheesy keto biscuits will be the star of your bread basket! The recipe is super simple and ready in only 30 minutes. Great for meal prep, too you can keep them on the counter for a few days and up to a week in the fridge. Or pop them in the freezer and defrost as needed!
- 2 1/2 cups / 250g almond flour (use regular almond flour or ground almonds NOT super-fine)
- 2 eggs (beaten)
- 3/4 cup / 80g grated cheddar (mature or medium)
- 3 tbsp / 40g melted butter
- 2 tsp baking powder
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Preheat the oven to 180 Celsius / 350 Fahrenheit.
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Mix the almond flour/ground almonds and the baking powder in a bowl.
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Add the beaten eggs, melted butter and grated cheese and blend using an electric mixer until you have a crumbly dough and the grated cheese is broken down into smaller pieces.
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Form 12 balls of circa 30g each and flatten onto a baking sheet lined with parchment paper. Thickness is about 1 inch.
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Bake for around 22-25 minutes or until browned on top.
2.3 g net carbs per biscuit.
Wait 10-15 minutes until the biscuits are slightly cooled before handling or slicing in half. Almond flour baked goods tend to be fragile when straight out of the oven.
Store on the counter for a few days in an airtight container and up to 1 week in the fridge. You can also freeze them and defrost as needed.
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