These tender and flavorful keto cheese biscuits are perfect for breakfast, with or without eggs. Ready in 25 minutes, they can also accompany your dinner, and they're especially good with chili!
The first time I made these biscuits, I served them with no-bean chili. Later, I learned to make keto cornbread to serve with chili. But these biscuits are so good that I still make them often. 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
The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- Sour cream: I tried replacing the sour cream with whole-milk Greek yogurt. Sour cream is better in terms of texture and flavor.
- Spices: Garlic powder and cayenne pepper. Sometimes, I also add ½ teaspoon of dried oregano.
- Almond flour: I use blanched, finely ground almond flour. I don't recommend using a coarse almond meal in this recipe.
- Grated Parmesan: For the best texture, use finely grated parmesan, not coarsely shredded.
Variations
- Try using different spices. As mentioned above, dried oregano is good. You can also add a pinch of dried thyme, onion powder, and/or chili powder.
- Instead of grated parmesan, you can use ½ cup of shredded cheddar cheese. It's best to use finely shredded cheese.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these biscuits:
Mix together the egg, sour cream, spices, almond flour, cheese, and baking powder. I do it in one bowl using a hand whisk, and then a rubber spatula (after adding the almond flour). No need for any special equipment!
Drop mounds of the batter onto a parchment-lined baking sheet. I use a cookie scoop to measure out the portions.
Bake the biscuits for 15 minutes in a 350°F oven, then serve them. 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.
Recipe FAQs
No, unfortunately, you can't. Almond flour and coconut flour are not interchangeable. Coconut flour is extremely absorbent and requires extra liquid and eggs.
I don't recommend that. We only use ¼ cup of sour cream in this recipe - let's splurge for the real thing! It's worth it.
Yes, you can. But the amount of cayenne pepper used here doesn't actually make the biscuits spicy. It merely adds a hint of spice and an additional layer of interesting flavor.
Serving Suggestions
I love serving these biscuits with dinner. They can easily replace dinner rolls. They go well with chili (turkey chili, chicken chili, or pumpkin chili) or with soups like tomato soup and cream of broccoli soup.
They are also excellent for breakfast, with or without eggs - you can try them with these fluffy scrambled eggs, for example.
I often grab one for a quick, filling snack. They're extra delicious when topped with butter!
Storing Leftovers
It's best to enjoy these biscuits freshly baked. If you have any leftovers, it's best to freeze them (once completely cooled) in freezer bags. To defrost, microwave them for 5-10 seconds per side.
More Keto Bread Recipes
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Recipe Card
Keto Cheese Biscuits with Sour Cream and Parmesan
Video
Ingredients
- 1 large egg
- ¼ cup sour cream
- 1 teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- 1 cup superfine almond flour - 4 ounces
- ¼ cup Parmesan cheese - grated
- 2 teaspoons baking powder - gluten-free if needed
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the egg, sour cream, garlic powder, and cayenne pepper.
- Using a rubber spatula, mix in the almond flour, Parmesan, and baking powder.
- Using a 2-tablespoon scoop, place 6 mounds of the dough on the prepared baking sheet. Do not flatten the mounds.
- Bake until golden, 15-18 minutes.
- Serve warm, topped with butter.
Notes
- 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.
- I tried replacing the sour cream with whole-milk Greek yogurt. Sour cream is better in terms of texture and flavor.
- Instead of the grated parmesan, you can use ½ cup of shredded cheddar cheese. It's best to use finely shredded cheese.
- It's best to enjoy these biscuits freshly baked. If you have any leftovers, it's best to freeze them (once completely cooled) in freezer bags. To defrost, microwave them for 5-10 seconds per side.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
KRISTIN says
Even more flavorful with the additional ingredients, than the biscuits with sour cream that I have made. Both are good, low carb breads.
Vered DeLeeuw says
I'm so glad you enjoyed these biscuits, Kristin! Thank you for the comment.
Kenrick Fearn says
Absolutely the best Keto biscuits recipe I have made ….delicious and thanks for posting this and many of your other excellent recipes …
Best wishes
Ric
Vered DeLeeuw says
I'm so glad you enjoyed these biscuits, Ric! Thank you for leaving a comment.
Randy Brown says
I am wanting to make these but I'm wondering why 1/4 cup of parmesan vs 1/2 cup of cheddar ?
Vered DeLeeuw says
Parmesan has a far more concentrated flavor and is significantly saltier. I experimented with both cheeses and felt that these were the best amounts.
Randy says
Thank you for the quick response. I will be trying both cheeses and provide feedback.
Vered DeLeeuw says
Excellent!