If you love Red Lobster cheddar biscuits then you can continue to enjoy them even if you are on eating low carb. These Keto Cheddar Biscuits taste like a tender drop biscuit without all the carbs.
These are multi purpose keto cheese biscuits. You can eat them as a side dish with your favorite keto recipes or use them to make breakfast sandwich biscuits. Once you try them you will want to make a double batch so you can have extras on hand (check out our freezer directions below).
Keto Cheddar Biscuits
I like to bake these biscuits in a muffin tin so they hold their shape while baking. The dough is soft but stiff enough that you can also drop them by the scoopful on a baking sheet to make drop biscuits. The choice is up to you.
Ingredients for Keto Cheddar Biscuits:
You’ll need the following ingredients to make these keto cheddar biscuits:
Almond Flour – almond flour is used in place of traditional flour in these keto biscuits.
Eggs – use large eggs. These help to bind the mixture and allows it to rise.
Sour Cream – I used full fat sour cream.
Cream Cheese – I used full fat cream cheese.
Melted Butter – use your favorite type of butter for this recipe. It adds great flavor to the biscuits.
Baking Soda – using this helps the biscuits to rise.
Seasonings – these include garlic powder, onion powder and salt.
Parsley – use dried or fresh parsley.
You will also need:
Muffin tin
Non-stick spray
How to make Keto Cheddar Biscuits:
Preheat the oven to 425 F.
Spray the muffin tin with non-stick baking spray.
In a large bowl combine the almond flour, baking soda, garlic powder, onion powder and salt. Mix to combine.
In another bowl combine the sour cream, softened cream cheese and melted butter. Mix well until smooth. Add in the eggs and mix.
Make a well in the center of the almond flour mixture. Pour in the egg mixture. Stir until just combined.
Add in the shredded cheddar cheese.
Divide the mixture evenly between the muffin cups.
Bake for 10 to 11 minutes or until the biscuit tops are golden brown and a toothpick inserted into the center comes out clean.
After the biscuits are done prepare the flavored butter to brush on top. In a small bowl combine melted butter, garlic powder and parsley. Brush on top of each biscuit.
Keto Cheddar Biscuit Variations:
Use different cheeses – You can swap out the shredded cheddar cheese for other types of cheese. Try pepper jack cheese, mozzarella cheese or even parmesan cheese.
Add in diced ham or bacon – add about 1/3 to 1/2 cup of diced ham or bacon.
Add in jalapenos – add in 2 tablespoons of diced jalapenos for a spicy cheddar biscuit.
Use different seasonings – swap out the garlic powder and onion powder for Italian seasoning mix, rosemary, thyme or your favorite seasoning mix blend.
How do you store keto cheddar biscuits?
Store you leftover keto biscuits in the refrigerator in an airtight container or storage bag. They will last about 5-7 days in the refrigerator.
How do you reheat keto cheddar biscuits?
You can warm up your leftover biscuits by heating them in the microwave. Reheat them 20 to 30 seconds on high.
Got an air fryer? You can easily reheat them in the air fryer. The time it takes to reheat them will vary depending upon the brand of air fryer. Try 2 minutes at 350 F. If it’s not warm enough it might need another minute.
What to serve with keto cheddar biscuits?
- Serve these biscuits with your favorite bowl of soup
- Try them with chili or beef stew
- Enjoy them with eggs for a tasty breakfast
- Why not have them as a side with your favorite keto salad
How many carbs are in keto cheddar biscuits?
These low carb biscuits contain 2 net carbs each.
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Keto Cheddar Biscuits (Low Carb)
Equipment
- muffin pan
Ingredients
- 2 cups Almond Flour
- 2 eggs large
- 1/4 cup Sour Cream
- 1 ounce Cream Cheese
- 3 tablespoons butter divided
- 1 tablespoon parsley dried or fresh
- 1 teaspoon Garlic Powder divided
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Salt
- 1 tablespoon baking soda
Instructions
- Preheat the oven to 425 F.
- Spray the muffin tin with non-stick baking spray.
- In a large bowl combine the almond flour, baking soda, 1/2 teaspoon garlic powder, onion powder and salt. Mix to combine.
- In another bowl combine the sour cream, softened cream cheese and 2 tablespoons melted butter. Mix well until smooth. Add in the eggs and mix.
- Make a well in the center of the almond flour mixture. Pour in the egg mixture. Stir until just combined.
- Add in the shredded cheddar cheese.
- Divide the mixture evenly between the muffin cups.
- Bake for 10 to 11 minutes or until the biscuit tops are golden brown and a toothpick inserted into the center comes out clean.
Make the flavored butter topping
- After the biscuits are done prepare the flavored butter to brush on top. In a small bowl combine 1 tablespoon melted butter, 1/2 teaspoon garlic powder and parsley. Brush on top of each biscuit.
Nutrition
If you liked this recipe you may also like these low carb recipes:
Fast and Easy Keto Breakfast Ideas
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How much cheddar cheese???