Ready in just 25 minutes, they can also accompany your dinner, and they’re especially good with chili! The first time I made these tasty biscuits, I served them with my amazing no-bean chili. At some point, I learned to make keto cornbread, so I usually make that to serve with chili. But these biscuits are so good, I still make them often. Yes, they are low in carbs, but they are not low on flavor! They have an amazingly tender and fluffy crumb and a crispy exterior. They are tender and cheesy, with a pleasant subtle kick from the cayenne.
Ingredients
You’ll only need a few simple ingredients to make these keto cheese biscuits. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Egg: I use large eggs in almost all of my recipes, this one included. Sour cream: I tried replacing the sour cream with whole-milk Greek yogurt. In my opinion, sour cream is better, both in terms of texture and in terms of flavor. Spices: I like to use garlic powder and cayenne pepper. Sometimes I also add ½ teaspoon of dried oregano. Do make sure the spices you use are fresh. A stale spice can easily ruin a dish. Almond flour: I use blanched finely ground flour. I don’t recommend using a coarse almond meal in this recipe. Grated Parmesan: For the best texture, make sure you use finely grated parmesan and not coarsely shredded cheese. Baking powder: Gluten-free if needed. Make sure it’s fresh.
Instructions
Making these keto cheese biscuits is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Your first step is to simply mix together an egg, sour cream, spices, almond flour, cheese, and baking powder. I do it in one bowl using a hand whisk. No need for any special equipment! The next step is to drop mounds of the batter onto a parchment-lined baking sheet. I use a cookie scoop to measure out the portions. The final step is baking the biscuits for 15 minutes in a 350°F oven. Easy and delicious!
Expert tip
To achieve a light and airy texture, make sure to use blanched finely ground almond flour. A coarse almond meal won’t work in this recipe.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
Try using different spices. As mentioned above, dried oregano is good. You can also try adding a pinch of dried thyme, onion powder, and/or chili powder.Instead of the grated parmesan, you can use ½ cup of shredded cheddar cheese. Try to use small shreds.
Serving suggestions
I love serving these biscuits with dinner. They can easily replace dinner rolls. I like to serve them with chili or with my easy tomato soup. They are also excellent for breakfast, with or without eggs. And I often grab one for a quick, filling snack.
Storing leftovers
It’s best to enjoy these biscuits freshly baked - they’re best when they are still warm and very fresh. If you have any leftovers, it’s best to freeze them (once completely cooled) in Ziploc bags. To defrost, simply microwave for 10 seconds per side. When warmed up this way, they are very good. I actually like to double the recipe and make 12 at a time. I freeze the leftovers and enjoy a couple of them for breakfast each morning until they’re all gone.
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