Keto Cheddar Biscuits

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    40 min

Keto Cheddar Biscuits

64 ratings

In need of a side for dinner? Maybe you miss the days of eating a basket of bread and butter, but the next best thing is this cheddar biscuits recipe! These perfectly sized portions are a filling side to any meal. If you’re reminiscent of your favorite seafood restaurant’s biscuits, you could even add a sprinkle of Old Bay seasoning into the mix!

  • Net Carbs

    2.5 g

  • Fiber

    2.3 g

  • Total Carbs

    4.7 g

  • Protein

    10.3 g

  • Fats

    19.9 g

232 cals

Keto Cheddar Biscuits

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Almond Flour

    Almond Flour

    1 cup

  • Salt


    0.25 teaspoon

  • Black Pepper

    Black Pepper

    0.5 teaspoon

  • Baking Aids Xanthan Gum by Bob's Red Mill

    Baking Aids Xanthan Gum by Bob's Red Mill

    ½ teaspoon

  • Cheddar Cheese

    Cheddar Cheese

    ½ cup, shredded

  • Butter


    2 tablespoon

  • Raw Egg

    Raw Egg

    4 large

Recipe Steps

steps 5

40 min

  • Step 1

    Preheat an oven to 350 degrees. Combine all the dry ingredients in a stand mixer with a paddle attachment.
    Step 1
  • Step 2

    Cut the butter into small cubes and mix it into the dry ingredients. The butter should break up into crumbly pieces as pictured.
    Step 2
  • Step 3

    Finally, mix in the eggs. Mix until the batter is fully combined and a little lumpy.
    Step 3
  • Step 4

    Spray six muffin tins with pan spray. Distribute the batter into the tins evenly. Tap the muffin tins as well to bring any air bubbles to the top.
    Step 4
  • Step 5

    Bake the biscuits for 30 minutes or until a toothpick comes out clean and the tops turn slightly golden brown.
    Step 5

Comments 27

  • Tracykb

    Tracykb 2 months ago

    Not tried these, but looking at the comments I think I'll stick with the cheese biscuits I make: 3/4 cup almond flour, 1/2 cup coconut flour, 1 tbsp garlic powder, 2 tsp sugar substitute, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 cup sour cream, 1/2 cup shredded cheddar, 1 egg, 1/4 cup water, 3 tbsp heavy cream & 2 tbsp melted butter - mix all together, scoop out 10 biscuits and flatten with fingers. Bake for 10-12 mins or until golden on gas mark 8, top with 3tbsp butter mixed with 1 tbsp minced parsley and 1/2 tsp garlic salt, leave for at least 5 mins before eating- have made these on numerous occasions - macros per biscuit = carbs - 5g net, protein = 6g, calories = 203, fat = 17g

    • amycain1067abf9

      amycain1067abf9 a year ago

      I wish I would have read reviews first! Very eggy and tasteless. I will try again with all the helpfull suggestions!

      • Babynursemissy

        Babynursemissy a year ago

        Not bad. Not great, I thought, but definitely not bad. My non-keto hubby liked them (and ate them plain, no butter slathered on). Used a food processor for ease. Cut back to 3 eggs as other reviewers have said. I still thought they tasted a little “eggie” for a biscuit. Sprinkled a little Old Bay on top (didn’t want to add it to the dough as I was afraid it would overpower the beef stew I made to go with). Definitely versatile enough to add other flavors to for customization (eg, Ranch dressing mix, cayenne pepper, etc). And they’re firm enough that they don’t crumble to dust when you eat them.

        • JerFra

          JerFra 2 years ago

          Can I use psyllium husk instead of xanthan gum?

          • FabulousArugula345355

            FabulousArugula345355 2 years ago

            Is the butter supposed to be soft? cold?

            • MC

              MC 2 years ago

              Butter should be cold so that it ‘cuts’.

          • SuperArugula501002

            SuperArugula501002 2 years ago

            These were quite good with some adjustments. Based on reviewers who thought this was too eggie, I reduced the eggs to 3 then added an extra tablespoon of butter and a tablespoon of heavy cream but milk or half-and-half would work just as well. I also increased the cheese to 3/4 cup and added seasoning (I used Penzey's Northwoods blend but there are countless options for added flavor). They neither had an egg flavor nor a cornbread texture which made them really good for me. I see this as a versatile recipe to use again with all sorts of variations on seasonings and add ins such as bacon, jalapenos, scallions and so on. Bon Appetit

            • AwesomeArugula224487

              AwesomeArugula224487 2 years ago

              What if you don't have a stand mixer with paddle?

              • Sgeorge21

                Sgeorge21 2 years ago

                I've made this type of biscuit for years and just mix with a fork and spoon on parchment paper, makes great biscuits

              • SuperArugula501002

                SuperArugula501002 2 years ago

                You would still be able to make these. Just cut the butter into the dry ingredients either with a pastry cutter or Forks until you get that crumbly texture then hand mix in the cheese and wet ingredients. Good luck

            • JLO 226

              JLO 226 2 years ago

              I made these a second time and to spice it up I added extra cheddar, some crumbled bacon and a tsp of dill. Much better!

              • JLO 226

                JLO 226 2 years ago

                Yummy! Don’t forget the cheese! I mixed it into the dry ingredients before adding the eggs.

                • RJPaulie77

                  RJPaulie77 3 years ago

                  These seem a little thick. Am I supposed to add any liquid besides eggs?

                  • BillRieger

                    BillRieger 3 years ago

                    Real good! Wish I could post a pic.

                    • Dawnytwin

                      Dawnytwin 3 years ago

                      This was like eating regular bread. Having them again tomorrow with cream cheese for brekky

                      • KeedoGracie

                        KeedoGracie 3 years ago

                        These are fabulous! They tasted like those amazing cheese biscuits from Red Lobster. My only problem is setting aside enough fat and carb points for them, because I always want more than one.

                        • Gbunny73

                          Gbunny73 3 years ago

                          I make these frequently. They taste a bit like cornbread muffins to me and they go well with keto chili. They’re also good with just butter.

                          • Trish

                            Trish 3 years ago

                            I made them today and absolutely loved them!!!

                            • Jansterfl

                              Jansterfl 3 years ago

                              Made these tonight. Used my food processor. Added garlic powder and about 1/2 tsp baking powder. Little oregano. Basted with melted butter and Gallic powder. 3 eggs not 4

                              • Osa

                                Osa 3 years ago

                                I just made these. Not bad. I did what someone on here suggested and added old bay seasoning. I will make again. Helps when craving bread.

                                • Anonymous

                                  Anonymous 3 years ago

                                  Hi what is baking aids

                                  • Osa

                                    Osa 3 years ago

                                    It’s like gluten free yeast.

                                • C

                                  C 3 years ago

                                  Finally! Keto bread that I like!

                                  • Rpearson

                                    Rpearson 3 years ago

                                    Very eggy but it was nice to have something bread-like. I’ll reduce the eggs and add garlic powder and mozzarella cheese next time.

                                    • Anne2012

                                      Anne2012 4 years ago


                                      • K1

                                        K1 4 years ago

                                        I made these on Sunday and enjoyed the one I had and put three rest in an airtight container. It is now Wednesday and i just popped one in thr oven and unfortunately it was rancid. I probably should have put the container in the frig

                                        • senabaker4a83

                                          senabaker4a83 4 years ago

                                          I’m going to add some Old Bay seasoning next time I make these and see if they turn out like Red Lobster cheddar bay biscuits.