If you love the famous restaurant-style cheddar biscuits, this keto version will quickly become a favorite. These biscuits are soft, buttery, and packed with cheesy flavor, while still staying low in carbs. They bake in under 30 minutes and make the perfect side for soups, salads, or a simple keto dinner.
The combination of almond flour, cheddar cheese, and garlic butter topping creates a rich and satisfying biscuit that tastes very close to the classic version. The best part is that each biscuit contains only about 3g net carbs, making them a great option for anyone following a keto or low-carb lifestyle.
Recipe Details
Prep Time: 10 minutes
Cook Time: 12–16 minutes
Cooling Time: 10 minutes
Total Time: About 30 minutes
Servings: 12 biscuits
Calories: 265 kcal per biscuit
Ingredients
For the Biscuits
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2 cups almond flour
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2 teaspoons gluten-free baking powder
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2 teaspoons garlic powder
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½ teaspoon sea salt
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1 large egg, whisked
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⅓ cup heavy cream
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⅓ cup butter, melted
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1½ cups shredded cheddar cheese
For the Garlic Butter Topping
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3 tablespoons butter, melted
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1 tablespoon fresh parsley, finely chopped
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¼ teaspoon garlic powder
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⅛ teaspoon sea salt (or to taste)
Instructions
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Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking.
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In a large mixing bowl, combine the almond flour, gluten-free baking powder, garlic powder, and sea salt. Stir well so the dry ingredients are evenly mixed.
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Add the whisked egg, heavy cream, and melted butter to the dry ingredients. Mix everything together until a thick dough begins to form.
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Fold the shredded cheddar cheese into the dough and stir until the cheese is evenly distributed.
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Using a large cookie scoop or spoon, scoop portions of dough onto the prepared baking sheet. Leave about 2 inches of space between each biscuit because they will spread slightly while baking.
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Gently shape each portion into a round biscuit shape. Flatten them slightly with your fingers but keep the texture rustic for the best results.
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Bake for 12 to 16 minutes, or until the biscuits are lightly golden and the tops feel firm to the touch.
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Remove the baking sheet from the oven and allow the biscuits to cool on the pan for about 10 minutes. This helps them firm up and develop the perfect texture.
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While the biscuits cool, mix the melted butter, chopped parsley, garlic powder, and sea salt in a small bowl.
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Brush the warm biscuits generously with the garlic butter topping before serving.
Why I Love This Recipe
One of the best things about this recipe is how easy it is to make. With simple keto pantry ingredients, you can create bakery-style biscuits at home in less than half an hour.
I also love how close they taste to the classic restaurant version. The garlic flavor, melted cheddar cheese, and buttery topping make them incredibly satisfying.
Another reason this recipe stands out is that it works well with many keto meals. You can serve these biscuits with soups, grilled chicken, salads, or even enjoy them as a quick snack.
Tips & Tricks
Use freshly shredded cheese. Pre-shredded cheese often contains anti-caking agents that can affect texture.
Don’t overmix the dough. Stir just until everything is combined so the biscuits stay light and tender.
Let them cool before moving. Almond flour biscuits are delicate right out of the oven. Allowing them to rest helps them hold their shape.
Add extra flavor. A pinch of Italian seasoning or a little smoked paprika can give the biscuits an extra flavor boost.
FAQs
Can I make these biscuits ahead of time?
Yes. Store them in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven for a few minutes before serving.
Can these biscuits be frozen?
Absolutely. Let them cool completely, then freeze in a sealed container for up to 2 months. Warm them in the oven when ready to eat.
Can I make smaller biscuits?
Yes. You can scoop smaller portions of dough to make mini biscuits. Just reduce the baking time slightly and keep an eye on them.
Nutrition Information (Per Biscuit)
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Calories: 265
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Fat: 24g
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Protein: 8g
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Total Carbohydrates: 5g
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Fiber: 2g
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Net Carbs: 3g
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Sugar: 0g
