These tender and flavorful keto cheese biscuits are perfect for breakfast, with or without eggs.
Ready in just 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 this no-bean chili. Later on, I learned to make keto cornbread, so I usually make that to serve with chili. But these biscuits are so good that I still make them often.
Yes, they are low in carbs, but they are not low in 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.
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Ingredients
You'll only need a few simple ingredients to make these 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, including this one.
- 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.
- Baking powder: Gluten-free if needed. Make sure it's fresh.
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 an 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, simply microwave them for 5-10 seconds per side.
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Recipe Card
Keto Cheese Biscuits
Ingredients
- 1 large egg
- ¼ cup sour cream
- 1 teaspoon garlic powder
- â…› teaspoon cayenne pepper
- 1 cup almond flour - blanched, superfine, 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.
Video
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, simply microwave them for 5-10 seconds per side.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
KRISTIN
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
I'm so glad you enjoyed these biscuits, Kristin! Thank you for the comment.
Kenrick Fearn
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
I'm so glad you enjoyed these biscuits, Ric! Thank you for leaving a comment.
Randy Brown
I am wanting to make these but I'm wondering why 1/4 cup of parmesan vs 1/2 cup of cheddar ?
Vered DeLeeuw
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
Thank you for the quick response. I will be trying both cheeses and provide feedback.
Vered DeLeeuw
Excellent!