This delicious Keto Three Cheese Biscuits Recipe makes fluffy and buttery low-carb biscuits, perfect for mopping up the sauce on your plate. They also make great low-carb sliders for lunch!
These biscuits aren’t just low-carb and keto they’re also gluten-free!
This keto biscuits recipe makes 12 serves. 1 serve is 1 biscuit which weighs approximately 50g/17.oz and has 2g net carbs.
Store the cooled keto biscuits in an airtight container in the fridge for up to 4 days. Cooked keto biscuits can be frozen for up to 3 months.
Keto Cheese Biscuits Ingredients
- 2 cups of Almond Flour
- 1 teaspoon of Baking Powder
- ¼ teaspoon of Salt
- Pinch of White Pepper, ground
- 1 cup of Cheddar Cheese, shredded
- ½ cup Mozzarella Cheese. Shredded
- ½ cup of Parmesan Cheese, shredded
- ½ cup of Sour Cream
- ¼ cup of Butter, melted
- 1 large Egg
Keeping the above low-carb ingredients on hand enables you to bake your keto biscuits on call as well as many of our other recipes when needed.
How to Make Keto Cheese Biscuits
- Preheat the oven to 170C/340F. Prepare a 12 hole muffin or segmented brownie pan by spraying with a little olive oil.
- In a large mixing bowl, add the almond flour, salt, and baking powder. Mix.
- Mix in the cheeses, followed by the wet ingredients.
- Spoon the mixture into 12 holes of the greased pan.
- Bake in the oven for 15-20 minutes, until the tops are golden and spring back when touched.
- Remove from the oven and leave to rest for 5 minutes before enjoying.
If you want to make more keto biscuits just adjust the servings amounts in the recipe card below.
Keto Biscuits Cheddar Cheese - Soft & Fluffy
Ingredients
- 2 cups Almond Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- pinch White Pepper ground
- 1 cup Cheddar Cheese shredded
- 1/2 cup Mozzarella Cheese shredded
- 1/2 cup Parmesan Cheese shredded
- 1/2 cup Sour Cream
- 1/4 cup Salted Butter melted
- 1 large Egg
Instructions
- Preheat the oven to 170C/340F. Prepare a 12 hole muffin or segmented brownie pan by spraying with a little olive oil.
- In a large mixing bowl, add the almond flour, salt and baking powder. Mix.
- Mix in the cheeses, followed by the wet ingredients.
- Spoon the mixture into 12 holes of the greased pan.
- Bake in the oven for 15-20 minutes, until the tops are golden and spring back when touched.
- Remove from the oven and leave to rest for 5 minutes before enjoying.
Video
Nutrition
If you loved these Low-Carb Biscuits; try our;
To make a larger batch of this Keto Cheese Biscuits recipe simply adjust the servings on the recipe card above.
THANK YOU!!! This was our 3rd try at some type of keto bread. It is DELICIOUS!! My husband started his keto recently and bread has been greatly missed. This recipe makes me want to cry because we have something now that can fill that void. It is so good my teens are stealing them! Ha!!!
That’s great to hear! Thanks for stopping by 🙂
Absolutely Delicious!!!!
These were delicious and satisfied that bread feeling we have been missing. Better than that, they were kid approved! Thank you for sharing.
That’s great to hear! Thank you for your kind words, Dawn
I made these today but I didn’t have a muffin tin so I made it in a square pan and cooked it for about 25-30 minutes instead. It was/is delicious, extremely cheesy and light. I have ordered a Square muffin tin online so am going too use that next time. Can’t wait to make them again
The biscuits came great. I used your idea to use the yeast and inulin and added cooked tinny pieces of bacon. I don’t know how they come without the yeast addition but I will make these often. They will make a good quick breakfast when I’m on the run.
Thank you so much for your recipes!
Thank you for your kind words, Carol!!
These are amazing. 3rd time making them and they turn out great. Such a nice treat, I put my poached egg on them and don’t feel like I have missed anything. Thanks for the great recipe.
These are GREAT! It’s like having an actual bun! For my second batch I added a bit of garlic powder, soooo yummy! So glad I found this recipe!
So yummy and quick to make. I didn’t have any sour cream so used yoghurt and they turned out beautiful!
Haven’t tried them with yoghurt sounds good though!
Just a question. The recipe card shows 1/4 cup melted butter, but the video shows 1/2 cup. Was wondering which is correct?
I have these in the oven now. They smell GREAT!!
Thanks for sharing the recipe.
Hi Keith,
Sorry about that! There’s an error in the video – it is 1/4 cup, not 1/2 cup 🙂