Savory Almond Flour Cheese Biscuits (Low Carb & Keto-Friendly) – Comforting, Cheesy, and Easy

If you’re craving something warm, buttery, and cheesy without all the carbs, these almond flour cheese biscuits hit the spot. They’re tender on the inside, lightly crisp on the edges, and full of flavor. You can pair them with soup, serve them with eggs, or enjoy one warm with a pat of butter.

Best of all, they’re simple to make with pantry-friendly ingredients and come together in under 30 minutes. Whether you’re keto, low carb, or just love a good biscuit, this recipe delivers.

What Makes This Recipe So Good

• Low carb, big flavor: Almond flour keeps the carbs low while cheddar, garlic, and butter bring cozy biscuit vibes.
• Quick to make: From mixing bowl to plate in about 25–30 minutes. No kneading or rolling required.
• Simple ingredients: Mostly basics you probably already have—almond flour, eggs, cheese, butter, and seasonings.
• Great texture: Moist and tender with a golden top.

  The cheese melts into the dough for extra richness.

• Versatile: Easy to customize with different cheeses, herbs, or a little heat.

Shopping List

• Almond flour (super-fine)
• Baking powder (aluminum-free if possible)
• Salt
• Garlic powder
• Onion powder (optional but recommended)
• Smoked paprika or paprika (optional)
• Eggs
• Unsalted butter (melted and slightly cooled)
• Sour cream (or full-fat Greek yogurt)
• Shredded sharp cheddar cheese
• Chopped chives or parsley (optional)
• Freshly ground black pepper

Instructions

1. Preheat and prep: Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. Mix dry ingredients: In a large bowl, whisk 2 cups super-fine almond flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon smoked paprika. Add a few grinds of black pepper.
3. Add cheese and herbs: Stir in 1 1/4 cups shredded sharp cheddar and 1–2 tablespoons chopped chives or parsley.
4. Whisk the wet ingredients: In a separate bowl, whisk 2 large eggs, 4 tablespoons melted butter (slightly cooled), and 1/3 cup sour cream until smooth.
5. Combine: Pour the wet mixture into the dry ingredients.

   Fold gently until a thick, scoopable dough forms. It should hold together without being runny. If it seems too loose, add 1–2 tablespoons more almond flour.

6. Portion: Use a large spoon or cookie scoop to drop 10–12 mounds of dough onto the parchment-lined sheet, spacing them about 2 inches apart.

   For a more biscuit-like shape, lightly pat the tops to round them, but don’t flatten.

7. Bake: Bake for 14–18 minutes, until the biscuits are set and the tops are lightly golden with melted cheese spots.
8. Rest: Let the biscuits cool on the sheet for 5 minutes, then transfer to a rack. Serve warm with butter or alongside your meal.

Keeping It Fresh

These biscuits stay tender for 2–3 days in an airtight container at room temperature. For longer storage, refrigerate for up to 5 days.

Reheat in a 325°F oven for 5–7 minutes to refresh the texture.

Freezer friendly: Freeze baked biscuits in a single layer until solid, then store in a zip-top bag for up to 2 months. Reheat from frozen at 325°F for 10–12 minutes until warmed through.

Make-ahead tip: Mix and portion the dough, then refrigerate the unbaked mounds for up to 24 hours. Bake straight from the fridge, adding a minute or two to the bake time.

Health Benefits

• Low in carbs: Almond flour keeps net carbs lower than traditional wheat-based biscuits, making this a solid option for keto and low-carb lifestyles.
• Rich in healthy fats: Almonds and butter provide satiating fats that help you stay full and energized.
• Protein boost: Eggs and cheese add protein that supports satiety and blood sugar balance.
• Gluten-free: Great for those avoiding gluten, as long as you choose certified gluten-free ingredients if needed.
• Vitamin E and minerals: Almond flour brings vitamin E, magnesium, and manganese to the table.

What Not to Do

• Don’t overmix: Stir just until the dough comes together.

  Overmixing can make the biscuits dense.

• Don’t skip cooling the butter: Hot butter can scramble the eggs or make the dough greasy.
• Don’t use almond meal: Super-fine almond flour gives the best texture. Almond meal is coarse and leads to crumbly biscuits.
• Don’t bake at too low a temperature: You’ll risk pale, soft biscuits that don’t set properly.
• Don’t pack the flour: Lightly scoop and level. Overmeasuring almond flour leads to dry, heavy results.

Alternatives

• Cheese swaps: Try pepper jack for heat, gruyère for a nutty note, or parmesan for extra savoriness.

  A mix of cheddar and mozzarella creates a stretchy, melty interior.

• Dairy-free: Use plant-based butter and a dairy-free shredded cheese. Swap sour cream for unsweetened coconut yogurt (thicker brands work best). Texture will be slightly different, but still tasty.
• Herb variations: Rosemary and thyme for a cozy feel, dill for a bright twist, or Italian seasoning for a pizza-like vibe.
• Spice it up: Add 1/4 teaspoon cayenne or red pepper flakes.

  A pinch of mustard powder also deepens the cheese flavor.

• Bacon or jalapeño: Fold in 1/3 cup cooked, crumbled bacon or finely diced jalapeño for a classic cheddar-jalapeño biscuit.
• Shape options: For mini biscuits, scoop smaller mounds and bake 2–3 minutes less. For sandwich-size biscuits, form 8 larger rounds and bake 1–2 minutes more.

FAQ

Can I use coconut flour instead of almond flour?

No, coconut flour behaves very differently and absorbs much more liquid. If you only have coconut flour, you’ll need a completely different recipe.

Stick with super-fine almond flour here.

How many carbs are in each biscuit?

Exact numbers vary by brand and size, but as a ballpark: for 12 biscuits, each one typically lands around 2–4g net carbs. Check your specific ingredients to be sure.

Do I need to chill the dough?

Not required. The dough holds its shape without chilling.

If your kitchen is warm or the dough feels loose, a 10-minute chill can help.

Can I make them without eggs?

Eggs provide structure and lift. An egg substitute won’t produce the same rise, but you can try a flax egg (1 tablespoon ground flax + 3 tablespoons water per egg) knowing the texture will be denser.

Why are my biscuits crumbly?

Common reasons include using almond meal instead of almond flour, overbaking, or adding too much dry mix. Measure carefully and pull them when the tops are just golden.

Can I bake these in a muffin tin?

Yes.

Grease the tin or use liners, fill each cup about two-thirds full, and bake 1–2 minutes longer. You’ll get tidy, uniform biscuits.

What can I serve them with?

They’re great with scrambled eggs, chili, chicken soup, or a crisp salad. They also make a nice base for a breakfast sandwich with bacon and eggs.

How do I get a more golden top?

Brush the unbaked biscuits with a little melted butter and sprinkle a pinch of extra cheddar on top before baking.

You can also finish with a 1–2 minute broil—watch closely.

Can I add cream cheese?

Yes. Blend 2–3 tablespoons softened cream cheese into the wet ingredients for extra richness. You may need a tablespoon more almond flour to balance the moisture.

How do I keep them from sticking?

Use parchment paper or a silicone mat.

Avoid bare metal, which can cause sticking and over-browning on the bottoms.

Wrapping Up

These Savory Almond Flour Cheese Biscuits are the kind of simple recipe you’ll make on repeat. They’re fast, flexible, and satisfy that biscuit craving without the carb crash. Keep a batch on hand for breakfasts, quick sides, or snacks.

Warm one up, add a pat of butter, and enjoy every cheesy bite.