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 about warm, fluffy, cheesy biscuits that just feels like a big, cozy hug — and that’s exactly what this Keto Cheddar Biscuits Recipe delivers. These low-carb beauties are a perfect balance of rich cheddar, tender crumb, and just the right hint of garlic and onion, making them a standout side or snack for anyone watching their carbs.

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

I’m genuinely excited about this Keto Cheddar Biscuits Recipe because it combines the satisfying flavor and texture of traditional biscuits without the carb overload. I love how quick it is to whip up and how flexible the recipe is for your personal taste or what you have on hand.

Low Carb & Keto Friendly: Uses almond flour and no wheat, perfect for ketogenic diets or anyone cutting carbs.
Rich Flavor: Sharp cheddar cheese with garlic and onion powder gives these biscuits bold, savory notes.
Simple Ingredients: You likely already have everything in your pantry and fridge, making it super accessible.
Quick & Easy: Ready in about 20 minutes, ideal for a last-minute side or snack.

Ingredients & Why They Work

Choosing the right ingredients makes all the difference here. Almond flour keeps it low-carb but rich, and adding full-fat sour cream is the secret to tender, fluffy biscuits. Plus, sharp cheddar cheese adds that irresistible cheesy depth you’ll want 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 of the biscuits; almond flour gives a tender crumb without gluten.
Salt: Enhances all the flavors and balances the richness.
Aluminum-free baking powder: Provides the rise needed for fluffy biscuits without any metallic aftertaste.
Garlic powder: Adds a subtle savory kick without overpowering.
Onion powder: Complements garlic and cheddar perfectly.
Eggs: Bind everything together and add moisture.
Full-fat sour cream: Key to tenderness—makes biscuits moist and rich. Can swap with cream cheese or Greek yogurt if you’re out.
Unsalted butter: Melted butter enriches flavor and keeps the batter luscious.
Shredded cheddar cheese: The star cheese component, sharp for maximum flavor punch.

📝

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 playing around with herbs in this recipe – a little fresh rosemary or chopped chives folded in can brighten up the flavor and give it a gourmet touch. Don’t be afraid to swap out that cheddar for your favorite cheese either; pepper jack, mozzarella, or gouda can totally change the vibe.

Herb Addition: I once added thyme and parsley to a batch, and it instantly felt like a bakery treat. You might find favorites that suit your taste even better!
Dairy Alternatives: If you're out of sour cream, cream cheese or plain Greek yogurt works well—just expect a slightly denser biscuit.
Spicy kick: For a twist, throw in a pinch of cayenne or smoked paprika to the dry mix. Works wonders for a cozy snack with a little heat.

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: Prepping Your Oven and Pan

Start by preheating your oven to 450°F — this high heat is what creates those gorgeous golden tops and quick rise. Lightly grease the cups of your 12-cup muffin pan; I use a little butter or coconut oil spray. Trust me, this keeps those cheesy biscuits from sticking and makes removing them a breeze.

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together the superfine almond flour, salt, aluminum-free baking powder, garlic powder, and onion powder. I like to really mix this well so the flavors are evenly distributed and the baking powder is spread throughout for a consistent rise.

Step 3: Combine the Wet Ingredients

In a separate small bowl, beat the eggs, sour cream, and melted unsalted butter until smooth. The sour cream is what gives these biscuits their tender crumb, so I don’t recommend skipping this or replacing it with low fat versions. The consistency here should be creamy and lump-free.

Step 4: Bring It All Together

Pour the wet ingredients into the dry and stir with a whisk or spoon until fully combined. The batter will feel thick and sticky, that’s exactly how it should be. Now fold in the shredded cheddar cheese. This is the moment everything comes together deliciously.

Step 5: Scoop and Bake

Scoop about ¼ cup of batter into each muffin cup. Because the batter is sticky, I find using a silicone spatula to scrape the batter from your measuring cup makes the process smoother and less messy. Arrange all 9 biscuits and pop the pan into the oven.

Bake about 10-11 minutes, or until the tops turn a beautiful golden color and a toothpick inserted comes out clean. You’ll want to watch for this so they don’t overbake and dry out.

Step 6: Cool and Enjoy

Let the biscuits cool a few minutes in the pan—they'll firm up slightly making them easier to handle. And then, get ready to enjoy warm, tender, cheesy keto biscuits that will have you going back for seconds. I often pair them with a smear of grass-fed butter or a dab of cream cheese. Yum!

Top Tip

Over the years, I’ve learned a few tricks that help these biscuits come out perfect every time. These tips might save you some trial and error and make baking these a breeze for you.

Use superfine almond flour: Coarser almond meal can make the biscuits crumbly and less tender — superfine really mimics the texture you want.
Melt the butter but don’t overheat: Warm butter blends easily, but if too hot it can cook the eggs prematurely, changing texture.
Don’t skip the sour cream: It’s the magic ingredient for softness and moistness; swapping with low-fat versions impacts texture.
Bake in muffin tins: The batter spreads out too much if baked freeform; the cups help keep that biscuit shape and soft center.

How to Serve Keto Cheddar Biscuits Recipe

Keto Cheddar Biscuits - Serving Suggestion

Garnishes

My go-to garnish is a dab of grass-fed butter melting warm on top — simple but divine. Sometimes I sprinkle chopped fresh chives or a light dusting of smoked paprika for a pop of color and flavor. These little touches make a big difference in presentation and taste.

Side Dishes

These keto cheddar biscuits feel right at home beside hearty soups like creamy broccoli cheddar, stews, or a juicy roast chicken. They also pair beautifully with eggs and avocado for a satisfying breakfast or brunch.

Creative Ways to Present

For holiday gatherings, I like arranging these biscuits on a rustic wooden board with little bowls of herb butter, spicy jam, or sour cream dip. Adding fresh rosemary sprigs around the platter makes an inviting centerpiece that’s both beautiful and delicious.

Make Ahead and Storage

Storing Leftovers

I pop leftover biscuits in an airtight container and keep them in the fridge for up to 4 days. When you want one, just warm it slightly and it tastes almost like fresh-baked.

Freezing

These freeze beautifully! After baking, cool completely, then freeze in a single layer on a baking sheet before transferring to a sealed freezer bag. They keep well for up to 3 months — perfect for quick keto snacks anytime.

Reheating

I reheat frozen or refrigerated biscuits at 350°F in the oven for about 5-7 minutes. This helps revive the crisp edges and keeps the inside soft—microwaving tends to make them a bit gummy, so I avoid that when I can.

Frequently Asked Questions:

Can I use coconut flour instead of almond flour?

Coconut flour behaves very differently from almond flour and absorbs more liquid, so this recipe isn’t a direct swap. If you want to experiment, you’d need to adjust the wet ingredients significantly, but for best results, stick with superfine almond flour.

What can I substitute for sour cream?

Full-fat sour cream is key for texture and flavor, but if you don’t have any, cream cheese or plain Greek yogurt are good alternatives. Just note the texture will be slightly denser, and the flavor a bit different but still delicious.

Why do I need to use a muffin pan?

Baking the batter in a muffin pan keeps the biscuits contained so they rise up instead of spreading out flat. This results in soft, fluffy biscuits with a perfectly golden crust — trying to bake freeform will yield thin, crispy discs instead.

Can I make these biscuits dairy-free?

This recipe relies heavily on cheese, sour cream, and butter for flavor and texture. A dairy-free version would need significant tweaks and some alternative ingredients like coconut yogurt and dairy-free cheese, but the texture and taste will differ notably from this original keto cheddar biscuit.

Final Thoughts

Honestly, this Keto Cheddar Biscuits Recipe has become one of my kitchen staples for those moments when I want comfort food without the guilt. They’re quick, flavorful, and satisfyingly cheesy in a way that feels indulgent but fits perfectly with a keto lifestyle. I’m confident once you try them, they’ll become a favorite go-to snack or side dish in your home too—like they did in mine.