When I used to go out to eat with my family as a kid, I would always order cheddar biscuits if they were on the menu. I was so hooked! Now that I’m older and have a splendid kitchen of my own, I figured it was time for me to experiment, and that’s exactly how this keto cheddar biscuit recipe was born!
This particular recipe I’m going to be sharing with you below quickly became my favorite, but I did end up trying quite a few other recipes that also ‘made the list’ so to speak. I highly recommend any one of these five recipes as well from some of my favorite online keto food blogs for some added research:
- Low Carb Cheddar Biscuits (Step Away From the Carbs)
- Keto Cheddar Biscuits with Coconut Flour (Low Carb Yum)
- Keto Cheddar Bay Biscuits with Garlic (Tasty Low Carb)
- Keto Cheddar Jalapeno Biscuits (KetoConnect)
How to Make the Best Low Carb Keto Cheddar Bay Biscuits
After preheating your oven to 350°F, you’ll want to line a 12-cup muffin pan with either silicon or paper cups before setting it to the side. Next, grab a bowl and combine your almond flour, baking powder, garlic powder, and salt. Set this bowl aside and then grab a separate large bowl.
Add in your eggs, heavy cream and butter, and then beat until well combined. You can then add in your almond flour mixture and beat to combine once more.
You’ll then want to fold in some shredded cheddar cheese before dividing your mixture among the 12 muffin cups. Bake at 350°F for 15-20 minutes, or just long enough for the biscuits to become firm and golden.
I have to tell you, the smell of this coming out of the oven is simply sublime! You’ll want to make an extra large batch just to be safe.
How to Make Denser Biscuits
If you’re interested in biscuits that are a bit flatter and denser, the best way to achieve that result is to simply spend a few extra minutes beating together your almond flour and egg mixtures when preparing this recipe.
Another way you can potentially increase the density of your cheddar biscuits is through adding more cheese with the same amount of almond flour. This quite the easy fix, not to mention it’s enjoyable if you’re a cheese lover like me!
Can I Freeze These Cheddar Biscuits?
Yes, you absolutely can freeze these cheddar biscuits!
For best results, you’ll want to individually wrap each of your biscuits in plastic wrap. After wrapping them, place them in an airtight container that’s freezer safe (or you can simply use a freezer bag).
Stored like this, you can expect your biscuits to last in the freezer for up to one month.
How to Reheat Cheddar Biscuits
In case you end up freezing your cheddar biscuits, be sure to reheat them properly to enjoy the same great taste and texture.
I would recommend preheating your oven to 350°F and placing your biscuits on a baking sheet. Throw them in the oven for 5-6 minutes (or until they’re heated through). To reheat biscuits that haven’t been frozen, you can heat them up in the microwave for approximately 20 seconds.
Be careful not to overcook your cheddar biscuits as you’re reheating them as they will quickly dry out.
Are Cheddar Bay Biscuits Healthy?
If you were to ask your average person if they considered Cheddar Bay Biscuits to be a healthy food option, many of them would probably say no thanks to all of the cheese and butter. With that being said, this particular recipe for making keto friendly Cheddar Bay Biscuits can definitely be considered healthy thanks to a few key ingredients.
Using almond flour as a keto friendly substitute for refined wheat flours provides an abundance of heart healthy monounsaturated fatty acids, dietary fiber, protein, and other essential micronutrients.
And while it’s true that this recipe uses a few dairy products like butter, heavy cream, and cheddar cheese, all three of these ingredients add protein and essential minerals like iron and calcium to the final product.
(You may also like: Cheesy Cheddar and Chive Keto Biscuits (ermahgerd!))
The Best Keto Cheddar Bay Biscuits (Copycat Recipe)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 1x
For the biscuits:
- 2 cups almond flour
- 2 tsp baking powder
- 1 tsp garlic powder
- ½ tsp salt
- 2 medium eggs
- 1/3 cup heavy cream
- 1/3 cup unsalted butter, melted
- 1 ½ cup shredded cheddar cheese
For the toping:
- 2 tbsp butter, melted
- 1 tbsp minced fresh parsley
- ½ tsp garlic powder
- Preheat oven to 350°F.
- Line a 12-cup muffin pan with silicon or paper cups. Set aside.
- In a bowl combine the almond flour, baking powder, garlic powder and salt. Set side.
- Add the eggs, heavy cream and melted butter to a large bowl and beat until well combined.
- Add the almond flour mixtures and beat to combine.
- Fold in the cheddar cheese.
- Divide the mixture between prepared muffin cups.
- Bake in preheated oven for 15-20 minutes or until firm and golden.
- Remove from the oven and set aside.
- In a small bowl combine the melted butter, parsley and garlic powder.
- Brush the biscuits with the butter mixture.
- Serve warm.
(Also try: Flaky (And Buttery) Keto Biscuits and Gravy)