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 utterly comforting about warm, cheesy biscuits fresh from the oven—especially when they fit perfectly into a low-carb lifestyle. This Keto Cheddar Biscuits Recipe is one of those gems that’s both quick to make and super satisfying, with a tender crumb and bold cheddar flavor that keeps me coming back for more.

The image shows a white ceramic dish lined with brown parchment paper, filled with golden brown cheese muffins. Each muffin has a rough, bumpy top with slightly darker edges and a textured, crispy appearance. Bright green fresh herb sprigs are scattered on top and around the muffins. Outside the dish, on a white marbled surface, there are three more muffins, one of which is split open, showing a soft and fluffy yellow interior with small air pockets. The lighting brings out the warm tones of the muffins with natural shadows. 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

Honestly, I wasn’t sure what to expect the first time I baked these Keto Cheddar Biscuits, but they blew me away! They’re fluffy without being heavy, packed with cheesy goodness, and stay moist thanks to a secret ingredient that you might already have in your fridge.

Simple Ingredients: You won’t need a pantry full of special stuff—just basics like almond flour, eggs, and cheese.
Speedy Prep: From mixing to baking, it takes about 20 minutes. Perfect when you want something homemade fast.
Customizable Flavors: Feel free to toss in herbs or swap cheeses to make it your own.
Perfect Keto-Friendly Snack: Low in carbs but high in flavor, these biscuits satisfy those bread cravings guilt-free.

Ingredients & Why They Work

Each ingredient here has a role in making these biscuits tender, flavorful, and keto-compliant. The combination of almond flour and baking powder creates a light texture while sour cream adds moisture—my trusted trick for tender biscuits every time.

Flat lay of a small mound of superfine almond flour on a white ceramic plate, a tiny white bowl of fine salt, a small white bowl with pale beige aluminum-free baking powder, a small white bowl containing light brown garlic powder, a small white bowl with off-white onion powder, two large whole brown eggs with clean shells, a small white bowl of thick white sour cream, a small white bowl holding melted golden butter, a small white plate with a neat pile of freshly shredded bright orange cheddar cheese, all arranged in perfect symmetry 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: The base—its fine texture ensures the biscuits aren’t gritty or dense.
Salt: Balances and enhances flavor throughout.
Aluminum-Free Baking Powder: Helps the biscuits rise, making them fluffy instead of flat.
Garlic Powder: Adds a subtle savory note—don’t skip it unless you’re making a plain version.
Onion Powder: Works with garlic to deepen the savory flavor without overpowering.
Eggs: Bind everything together and add richness.
Sour Cream: The magic behind softness and moisture; full-fat works best.
Unsalted Butter: Melted for richness and a slight crisp on the outer edges.
Shredded Cheddar Cheese: The star—packed with flavor, melts beautifully inside each biscuit.

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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

I love how flexible this Keto Cheddar Biscuits Recipe is. Sometimes I sneak in fresh chopped herbs like rosemary or chives to brighten the flavor, or try swapping cheddar for pepper jack when I want a little heat. You should definitely play around and see what you enjoy most!

Herb Variation: Adding fresh thyme or parsley creates a lovely aroma and adds freshness; I often double this when I have guests over.
Different Cheese: Monterey jack, gouda, or even a smoky cheddar work wonderfully and keep things exciting.
Dairy-Free Option: I’ve tested with coconut yogurt instead of sour cream for a dairy-free twist, with moderate success—just be mindful of subtle changes in texture.

Step-by-Step: How I Make Keto Cheddar Biscuits Recipe

The image shows three small muffins on a white marbled surface. Two whole muffins have a golden brown top with a rough, crispy texture, and one muffin is cut in half to show a soft, light yellow inside with tiny air pockets. Small green herb sprigs are placed near the muffins for decoration. The lighting highlights the textures and warm colors of the muffins. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 450°F (232°C). While it’s warming up, lightly grease the muffin cavities of a 12-cup muffin pan. I find this helps the biscuits hold their shape and makes cleanup way easier.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the superfine almond flour, salt, baking powder, garlic powder, and onion powder. Making sure these are well combined is important—it spreads the flavor evenly so every bite is delicious.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the eggs, sour cream, and melted unsalted butter until smooth. This wet mix brings richness and moisture to the biscuits, the secret behind their soft, tender texture.

Step 4: Bring It All Together

Pour the wet ingredients into the dry. Use a spoon or whisk to mix until everything is evenly combined—expect a thick, sticky batter. Then fold in the shredded cheddar cheese, which adds that perfect cheesy punch.

Step 5: Portion and Bake

Scoop about ¼ cup of batter into each muffin cavity. It’s sticky, so a silicone spatula will help scrape the batter out cleanly. Bake for about 10-11 minutes until the tops turn a gorgeous golden color and a toothpick inserted comes out clean. Let them cool briefly before diving in—they’re best enjoyed warm.

Top Tip

After a few tries, I’ve learned a couple of things that really make a difference when baking these keto biscuits. These tips have saved me from crumbly or dry results more than once!

Full-Fat Sour Cream is a Game-Changer: Low-fat or non-dairy versions can drastically change texture, so stick with full-fat when you can.
Use a Muffin Pan: This batter spreads too much if baked free-form. The muffin pan shapes the biscuits perfectly.
Don’t Overmix: Mix just until the ingredients come together for the lightest texture; overmixing can make them dense.
Cheese Variety Impacts Moisture: Softer cheeses melt better and keep biscuits moist, so experiment with what you like!

How to Serve Keto Cheddar Biscuits Recipe

Keto Cheddar Biscuits - Serving Suggestion

Garnishes

I love topping these warm biscuits with a bit of fresh chopped chives or a small pat of herb butter for an extra burst of flavor. A sprinkle of extra cheddar right after baking when they’re hot gives that melty cheese finish that’s so irresistible.

Side Dishes

These biscuits pair beautifully with creamy soups or a big leafy salad when I want a low-carb meal. Sometimes, I serve them alongside my favorite keto chili or even breakfast scrambled eggs for a cozy brunch.

Creative Ways to Present

For a special occasion, I’ve arranged these biscuits into a “pull-apart” cheesy platter surrounded by herb-infused olive oil for dipping. They also make cute little sandwich buns for keto-friendly sliders—just slice horizontally and fill with bacon and avocado.

Make Ahead and Storage

Storing Leftovers

I store leftover biscuits in an airtight container in the fridge for up to 3 days. They stay surprisingly moist and are just as tasty when reheated gently.

Freezing

Freezing is a lifesaver for me—I wrap individual biscuits in plastic wrap and place them in a freezer bag. They keep well for about a month. When I’m ready, I just let them thaw at room temp or pop them straight into a warm oven to revive that fresh-from-the-oven texture.

Reheating

To reheat, I prefer the oven at 350°F for about 5-7 minutes, which crisps the outside just right without drying them out. The microwave can be quick but sometimes makes them a bit rubbery.

Frequently Asked Questions:

Can I use a different flour instead of almond flour?

Almond flour is essential here because it gives the biscuits their texture and keeps the carbs low. Using coconut flour or other flours will require recipe adjustments since they absorb liquid differently, and the results will change.

What happens if I skip the sour cream?

The sour cream adds moisture and tenderness. Without it, the biscuits can turn dry or crumbly. If you don’t have sour cream, a full-fat cream cheese or plain Greek yogurt can work as substitutes, but the texture might be slightly different.

Can I make these biscuits dairy-free?

It’s a bit tricky since the recipe includes butter, sour cream, and cheddar cheese, which all contain dairy. You could try dairy-free butter and cheese alternatives and use a coconut or almond-based yogurt, but I recommend experimenting in small batches to find what works for you.

How do I make these biscuits fluffier?

Make sure you use baking powder that’s fresh, whisk your dry ingredients well, and don’t overmix the batter. Also, full-fat sour cream helps keep them tender and light. Baking them in a muffin pan traps the shape and supports rising too.

Final Thoughts

This Keto Cheddar Biscuits Recipe has become a weekly staple in my kitchen for good reason. They’re easy, reliable, and satisfy those biscuit cravings without the carbs piling up. I hope you enjoy making them as much as I do—it’s like a little warm hug from the oven every time.