Easy to make keto cheddar biscuits that you won’t believe it’s low carb. Sharp, stingy cheddar cheese with the saltiness of buttermilk. Super fluffy biscuits made with a combination of almond flour and coconut flour baked golden brown.
You’ll Love These Keto Cheddar Biscuits!
- Taste just like the real thing. You can split them and make breakfast sausage biscuits!
- Authentic buttermilk and cheese flavor.
- Prep time is 5 minutes or less.
How To Make Keto Cheddar Biscuits- Step By Step
- Combine all dry ingredients. If possible sift your almond flour.
- After mixing dry ingredients simply crack eggs and for buttermilk right into the dry ingredients.
- With a hand or a spoon mix the dry and wet together.
- Now, you have formed that together so pour your cheese in them mix that in too.
- Shape your keto cheddar biscuits this recipe will give you 11-12 biscuits. See video below for proper sizing.
- Brush with egg if you’d like a golden sheen if not place them in the oven for 20 minutes to bake.
Helpful Recipe Tips
- Oven temperatures vary on your results. I have noticed 2 different desirable outcomes for each person.
- For golden biscuits, bake at 400F for 20 minutes and lightly brush with egg.
- For more authentic biscuits, bake at 350F for 20 minutes. This biscuit has the best texture but it’s very light in color. For color it will produce a drier biscuit and the texture changes.
What To Eat With Keto Biscuits
Anything you’d like! When I say these are just like any biscuit you had before keto it’s the truth. I have stuffed mine with sausage and spread butter through them. Let your imagination go because the options are endless.
Macros
These keto cheddar biscuits are only 2g net carbs each biscuit. Nutrition label below done via Cronometer. For full vitamin and mineral breakdown simply click the link on the label.
Buttermilk on Keto
The buttermilk in this recipe adds very little carbs. In the entire recipe there is only 6g carbs added that’s it! Things like whole milk produce far more carbs than buttermilk and if you’d like to sub changing it to coconut oil, butter or even heavy cream will change the recipe dramatically. This is due to the fat vs water content in these products that causes the issue within baking. So removing the buttermilk isn’t an option. But, you can disregard the cheddar cheese or swap out for a cheese of choice.
Fluffy & cheesy keto cheddar biscuits
Equipment
- baking pan
Ingredients
- 1.5 cup blanched almond flour
- 3 tablespoon coconut flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup shredded cheese
- 1/2 cup whole buttermilk
- 2 large eggs
Instructions
- Preheat oven to 350°F or 400°F (See below for desired results)
- Combine almond flour, coconut flour, salt and baking powder
- After mixing crack both eggs and pour buttermilk directly into dry ingredients
- Take hand or spoon and combine all the ingredients evenly
- Toss in cheese and mix
- Form biscuits in hand with about a tablespoon and a half each biscut. That will give you 11-12 biscuits in the end
- Bake 20 minutes at the oven temperture you chose
Video
Notes
Helpful Recipe Tips
- Oven temperatures vary on your results. I have noticed 2 different desirable outcomes for each person.
- For golden biscuits, bake at 400F for 20 minutes and lightly brush with egg.
- For more authentic biscuits, bake at 350F for 20 minutes. This biscuit has the best texture but it's very light in color. For color it will produce a drier biscuit and the texture changes.
Talk about fluffy…..and delicious….Oh My!!! I made them exactly like this except I did add some garlic butter to the top after cooking them to make them more like the Red Lobster biscuits just because I wanted something a bit more savory. These are soooooooo good. I will definitely be making them again. I’ll also try them without the cheese so I can eat them with my homemade jelly. Thank you so much for sharing this recipe.
Under nutrition facts, those of us on low carb or Keto lifestyle need more than just the calorie count. We also need total carbs, total fiber, fats & protein values. If you have those please give them to us at the end of a recipe. Thank you.
there is a section in the post that is titled “macros” with a full nutritional label with all those things you are looking for. I will update the bottom portion to reflect the same, thank you.
These are delicious! I was looking for a way to use up some buttermilk and gave these a try. Now I’ll have to start buying buttermilk on a regular basis! I used the “traditional” method without the egg wash. They turned out nice and tender. Next time I’ll make them a little bigger so that I can use them for an egg or chicken sandwich.