If you thought bread was off the table on keto, these keto cheddar biscuits are about to change your mind. They are golden on top, tender and cheesy in the middle, and brushed with warm garlic butter — all for about 2 grams of net carbs per biscuit. No wheat flour, no sugar, and they take just 25 minutes from start to finish.
Table of Contents
Why You’ll Love This Recipe
These biscuits hit every craving at once. The almond flour keeps them low carb and gluten free, the sharp cheddar melts into every bite, and a simple garlic butter glaze gives them that famous restaurant-style flavor. They taste like the cheesy biscuits you would get at a seafood restaurant — except these fit your keto macros.
Here is why this recipe works so well:
- Only 7 ingredients — nothing exotic or hard to find.
- Ready in 25 minutes — 10 minutes of prep, 15 minutes in the oven.
- About 2-3g net carbs per biscuit, so they fit easily into a keto day.
- Meal-prep friendly — they reheat beautifully and freeze well.
Ingredients
For 8-10 biscuits, you will need:
### For the biscuits:
- 2 cups (192g) super-fine almond flour
- 1 1/2 cups (170g) shredded sharp cheddar cheese
- 2 large eggs
- 1/4 cup (57g) unsalted butter, melted
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
### For the garlic butter topping:
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
How to Make Keto Cheddar Biscuits
### Step 1: Preheat and prepare
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper so the biscuits do not stick.
### Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the almond flour, baking powder, garlic powder, and salt. Make sure there are no lumps — lumps in almond flour turn into dense spots in the finished biscuits.
### Step 3: Add the wet ingredients
Beat the eggs in a small bowl, then pour them into the dry ingredients along with the melted butter. Stir until a thick dough comes together. It will be a little sticky — that is normal.
### Step 4: Fold in the cheddar
Add the shredded cheddar cheese and mix gently until it is evenly distributed through the dough. Do not overmix; a few gentle folds are enough.
### Step 5: Scoop and shape
Using a cookie scoop or two spoons, drop 8-10 mounds of dough onto the prepared baking sheet, leaving about an inch of space between them. They will spread slightly but not much.
### Step 6: Bake
Bake for 15-18 minutes, or until the tops are deep golden brown and the biscuits feel firm when lightly touched. The cheese on top should be bubbly and crisped at the edges.
### Step 7: Brush with garlic butter
While the biscuits bake, stir together the melted butter, minced garlic, and parsley. As soon as the biscuits come out of the oven, brush the tops generously with the garlic butter. Serve warm.
Tips for Perfect Keto Biscuits
Grate your own cheddar. Pre-shredded cheese is coated with anti-caking starch, which adds carbs and keeps the cheese from melting as smoothly. A block of sharp cheddar and a box grater take two minutes and make a real difference.
Do not overmix. Stir just until the dough comes together. Overworking almond flour dough makes the biscuits dense instead of tender.
Let them rest before moving. These biscuits are delicate when they are piping hot. Give them 5 minutes on the pan to set up before transferring them to a plate — they firm up as they cool slightly.
Use super-fine almond flour. Blanched, super-fine almond flour gives the lightest texture. Almond meal (with the skins on) works in a pinch but produces a heavier, darker biscuit.
Watch the oven. Almond flour browns faster than wheat flour. If your tops are darkening too quickly, tent the pan loosely with foil for the last few minutes.
Variations
### Keto Cheddar Bay Biscuits
Double the garlic powder in the dough and add an extra tablespoon of parsley to the topping. This is the closest thing to the famous restaurant version — buttery, garlicky, and completely keto.
### Jalapeño Cheddar Biscuits
Fold 2 tablespoons of finely diced pickled jalapeños into the dough along with the cheese. The heat pairs perfectly with the rich cheddar.
### Bacon Cheddar Biscuits
Add 1/3 cup of crumbled cooked bacon to the dough. Smoky, salty, and incredibly satisfying next to scrambled eggs.
### Dairy-Free Version
Swap the butter for melted coconut oil and use your favorite dairy-free shredded cheddar. The texture stays tender, and the flavor is still rich.
Storage and Reheating
Room temperature: Store cooled biscuits in an airtight container for up to 2 days.
Refrigerator: They keep for up to 5 days in the fridge. The flavors actually deepen by day two.
Freezer: Wrap biscuits individually in plastic wrap, then place them in a freezer bag. They freeze well for up to 3 months.
Reheating: Warm in a 350°F oven for 5-7 minutes, or split and toast them in a skillet with a little butter. Avoid the microwave if you can — it makes them rubbery.
Nutrition Estimate
Per biscuit (based on 9 biscuits per batch):
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Fat | ~15 g |
| Protein | ~8 g |
| Total carbs | ~4 g |
| Fiber | ~2 g |
| Net carbs | ~2-3 g |
These are estimates based on an online calculator and will vary slightly with your exact ingredients, especially the cheese and almond flour brands you use.
Frequently Asked Questions
### Are cheddar biscuits keto?
Traditional cheddar biscuits made with wheat flour are not keto. These are made with almond flour instead of wheat, so they come in at only about 2-3g net carbs each — perfectly keto-friendly.
### Why are my keto biscuits crumbly?
Almond flour has no gluten, so the dough is naturally more fragile. Make sure you do not overbake them, let them rest 5 minutes on the pan before moving, and measure your almond flour accurately. Adding one extra egg can also help bind the dough.
### Can I use coconut flour instead of almond flour?
Not as a 1:1 swap. Coconut flour is far more absorbent — you would need only about 1/2 to 2/3 cup for this recipe, plus extra eggs and liquid. Stick with almond flour for the best results here.
### How do I keep almond flour biscuits from being too dry?
Do not overbake — pull them when they are just golden, as they firm up while cooling. Full-fat sharp cheddar also adds moisture, so skip the reduced-fat cheese. And always serve them warm with the garlic butter brushed on top.
### Can I make the dough ahead of time?
Yes. Scoop the dough onto the parchment-lined sheet, cover tightly, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 1-2 extra minutes to the bake time.
### Are these biscuits gluten free?
Yes. Almond flour is naturally gluten free, so these biscuits are safe for anyone avoiding gluten — just double-check that your baking powder is certified gluten free.
Recipes You’ll Also Love
If you liked these keto cheddar biscuits, try these next:
- Fluffy Keto Bread Loaf — a 2g-net-carb everyday bread for sandwiches and toast
- Keto Garlicky Mushroom Toast — another savory low-carb favorite for snack time
- Anti-Inflammatory Mini Sausage Pancake Bites — a protein-packed breakfast bite
Final Thoughts
These keto cheddar biscuits prove that going low carb does not mean giving up comfort food. They are cheesy, buttery, and ready in 25 minutes — perfect as a snack, a side for soup, or a breakfast sandwich base. Make a batch this weekend and watch them disappear.
If you try this recipe, leave a rating and a comment below — I love hearing how your biscuits turned out!