Cheesy Keto Breakfast Biscuits – Savory, Satisfying, and Low-Carb

If you miss fluffy, cheesy biscuits on a low-carb diet, this recipe will make your mornings easier—and tastier. These Cheesy Keto Breakfast Biscuits are tender, savory, and perfect for meal prep. They’re made with almond flour, eggs, and plenty of cheese, so you get that biscuit comfort without the carb crash.

Enjoy them warm with butter, slice them for breakfast sandwiches, or pack them for a quick snack. They’re simple to make, freeze beautifully, and taste like a treat.

Cheesy Keto Breakfast Biscuits - Savory, Satisfying, and Low-Carb

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 cups blanched almond flour
• 1 tablespoon baking powder (aluminum-free)
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon garlic powder (optional but recommended)
• 1/4 teaspoon onion powder (optional)
• 4 large eggs, room temperature
• 1/2 cup sour cream (or full-fat plain Greek yogurt)
• 4 tablespoons unsalted butter, melted and slightly cooled
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons chopped chives or green onions (optional)
• Freshly ground black pepper, to taste

Method

 

1. Preheat and prep: Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix dry ingredients: In a large bowl, whisk together almond flour, baking powder, salt, garlic powder, and onion powder until well combined and lump-free.
3. Whisk wet ingredients: In a separate bowl, whisk the eggs, sour cream, and melted butter until smooth. Let the butter cool slightly so it doesn’t scramble the eggs.
4. Combine and fold: Pour the wet mixture into the dry ingredients. Stir until just combined. Fold in the cheddar, Parmesan, and chives. The dough will be thick and sticky.
5. Portion the dough: Use a large cookie scoop or spoon to drop 10–12 mounds of dough onto the lined baking sheet, spacing them about 2 inches apart. For a neater shape, gently pat the tops to round them.
6. Season: Sprinkle a little black pepper on each biscuit. You can add a light pinch of extra Parmesan on top for a golden crust.
7. Bake: Bake for 15–18 minutes, or until the tops are golden and the biscuits feel set when lightly pressed. Rotate the pan halfway for even browning if your oven has hot spots.
8. Cool briefly: Let the biscuits cool on the pan for 5 minutes, then transfer to a wire rack. They’ll firm up as they cool but stay tender inside.
9. Serve: Enjoy warm with butter, alongside eggs, or slice and fill with sausage, bacon, or avocado for a quick breakfast sandwich.

What Makes This Recipe So Good

• Low-carb and satisfying: Almond flour and eggs keep carbs down while adding protein and healthy fats for steady energy.
• Cheesy and flavorful: A mix of cheddar and Parmesan gives each bite a savory, bakery-style taste.
• Easy to make: One bowl, no special tools, and ready in about 30 minutes.
• Versatile: Enjoy plain, add mix-ins, or use them to build breakfast sandwiches.
• Make-ahead friendly: They store well in the fridge and freezer, so you can prep a batch for the week.

Ingredients

• 2 cups blanched almond flour
• 1 tablespoon baking powder (aluminum-free)
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon garlic powder (optional but recommended)
• 1/4 teaspoon onion powder (optional)
• 4 large eggs, room temperature
• 1/2 cup sour cream (or full-fat plain Greek yogurt)
• 4 tablespoons unsalted butter, melted and slightly cooled
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons chopped chives or green onions (optional)
• Freshly ground black pepper, to taste

Step-by-Step Instructions

1. Preheat and prep: Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix dry ingredients: In a large bowl, whisk together almond flour, baking powder, salt, garlic powder, and onion powder until well combined and lump-free.
3. Whisk wet ingredients: In a separate bowl, whisk the eggs, sour cream, and melted butter until smooth.

   Let the butter cool slightly so it doesn’t scramble the eggs.

4. Combine and fold: Pour the wet mixture into the dry ingredients. Stir until just combined. Fold in the cheddar, Parmesan, and chives.

   The dough will be thick and sticky.

5. Portion the dough: Use a large cookie scoop or spoon to drop 10–12 mounds of dough onto the lined baking sheet, spacing them about 2 inches apart. For a neater shape, gently pat the tops to round them.
6. Season: Sprinkle a little black pepper on each biscuit. You can add a light pinch of extra Parmesan on top for a golden crust.
7. Bake: Bake for 15–18 minutes, or until the tops are golden and the biscuits feel set when lightly pressed.

   Rotate the pan halfway for even browning if your oven has hot spots.

8. Cool briefly: Let the biscuits cool on the pan for 5 minutes, then transfer to a wire rack. They’ll firm up as they cool but stay tender inside.
9. Serve: Enjoy warm with butter, alongside eggs, or slice and fill with sausage, bacon, or avocado for a quick breakfast sandwich.

Storage Instructions

• Refrigerator: Store cooled biscuits in an airtight container for up to 5 days. Reheat in a 300°F (150°C) oven for 5–7 minutes or in a toaster oven until warm.
• Freezer: Freeze on a baking sheet until solid, then transfer to a zip-top bag for up to 2 months.

  Thaw overnight in the fridge or reheat from frozen at 325°F (165°C) for 10–12 minutes.

• Meal prep tip: Slice before freezing if you plan to use them for sandwiches. They’ll reheat faster and more evenly.

Health Benefits

• Low in carbs: Almond flour keeps net carbs low, which helps maintain ketosis and minimize blood sugar spikes.
• Good fats for sustained energy: Butter, cheese, and almonds provide fats that keep you full and satisfied.
• Protein to support muscle and satiety: Eggs and cheese contribute protein, which can support muscle maintenance and reduce hunger.
• Gluten-free: Naturally gluten-free ingredients make these a great option for those avoiding wheat.
• Micronutrients: Almonds offer vitamin E and magnesium, while eggs add B vitamins and choline.

What Not to Do

• Don’t overmix: Stir until just combined. Overworking the dough can make the biscuits dense.
• Don’t skip parchment: These can stick to bare pans.

  Use parchment or a silicone mat for easy release.

• Don’t bake too long: Overbaking dries them out. Pull them when lightly golden and set.
• Don’t use cold ingredients: Room temperature eggs and sour cream blend better and help the biscuits rise.
• Don’t pack the flour: Spoon almond flour into the measuring cup and level it. Packed flour throws off the texture.

Recipe Variations

• Jalapeño Cheddar: Add 1/4 cup finely diced jalapeños (seeds removed) for a kick.

  A pinch of cumin is great here.

• Bacon and Chive: Fold in 1/2 cup crisp, chopped bacon and extra chives for a smoky breakfast twist.
• Herb and Garlic: Mix in 1 teaspoon Italian seasoning and an extra 1/4 teaspoon garlic powder for savory depth.
• Ham and Swiss: Swap cheddar for Swiss and fold in 1/2 cup diced ham. Add a dash of Dijon to the wet ingredients.
• Everything Bagel Style: Sprinkle the tops with everything bagel seasoning before baking and serve with cream cheese.
• Dairy-Light Option: Use coconut cream instead of sour cream and reduce cheese to 1 cup. Flavor with herbs to make up for the lower cheese.

FAQ

Can I use coconut flour instead of almond flour?

Coconut flour isn’t a 1:1 swap.

It absorbs far more liquid and would require more eggs and adjustments. If you must use coconut flour, look for a biscuit recipe written specifically for it.

What’s the best cheese to use?

Sharp cheddar gives the best flavor, but you can mix in mozzarella for extra melt or pepper jack for spice. Freshly shredded cheese melts better than pre-shredded.

How many carbs are in these biscuits?

Exact carbs vary based on brands and portion size, but each biscuit typically has around 3–5 grams net carbs.

For accuracy, plug your ingredients into a nutrition calculator.

Can I make them in a muffin tin?

Yes. Grease the tin well or use liners. Fill each cup about two-thirds full and bake 1–2 minutes longer, checking for doneness around 16 minutes.

How do I keep them from crumbling?

Let them cool for a few minutes before moving them.

Also, avoid overbaking and make sure you’re measuring almond flour correctly. Room temperature ingredients help the structure set.

Can I make them without sour cream?

You can substitute full-fat Greek yogurt for a similar texture. For dairy-free, try coconut cream and reduce the cheese or use a dairy-free cheese alternative, keeping in mind the flavor will change.

Do these work for breakfast sandwiches?

Absolutely.

Slice them horizontally and fill with eggs, sausage patties, bacon, avocado, or even a smear of pesto. Toast the cut sides for the best texture.

Final Thoughts

Cheesy Keto Breakfast Biscuits bring back that warm, bakery-style comfort in a low-carb, easy-to-make package. They’re simple, flexible, and fit into busy mornings without fuss.

Keep a batch in the freezer, and you’ll always have a quick, satisfying breakfast ready to go. Whether you eat them plain or build them into a hearty sandwich, these biscuits make sticking to keto a whole lot more delicious.