Keto Cheddar Bay Biscuits – Buttery, Cheesy, Low-Carb Comfort
If you miss warm, garlicky drop biscuits but want to keep things low-carb, these Keto Cheddar Bay Biscuits will make you very happy. They’re tender inside, crisp on the edges, and full of sharp cheddar and herbs. No complicated steps, no odd ingredients—just simple pantry staples with a keto twist.
They’re great alongside soup, salad, or a hearty breakfast. And yes, they taste just as indulgent as the version you remember.
Ingredients
Method
- Preheat the oven: Set to 400°F (205°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir in 1 tablespoon dried parsley or 2 teaspoons dried chives.
- Combine the wet ingredients: In a separate bowl, whisk 2 large eggs, 1/3 cup sour cream (or Greek yogurt), and 4 tablespoons melted butter (slightly cooled).
- Add the cheese: Fold 1 1/2 cups shredded sharp cheddar into the dry mixture, coating the cheese lightly.
- Bring it together: Pour the wet mixture into the dry ingredients. Stir until just combined. The dough will be thick and spoonable, not pourable. Let it sit 2–3 minutes to allow the coconut flour to hydrate.
- Portion: Use a large cookie scoop or two spoons to drop 10–12 mounds onto the prepared baking sheet. Leave space for slight spreading.
- Bake: Bake for 12–16 minutes, until the edges are golden and the tops feel set. Start checking at 12 minutes.
- Make the garlic butter: Melt 2 tablespoons butter with 1/2 teaspoon garlic powder and a pinch of dried parsley.
- Finish: Brush the hot biscuits with the garlic butter. Let them cool 5 minutes to set the crumb before serving.
What Makes This Recipe So Good
- Big biscuit flavor without the carbs: Almond flour and a touch of coconut flour deliver a classic biscuit bite without wheat flour.
- Fast and foolproof: This is a one-bowl, drop-biscuit situation. Mix, scoop, bake—done.
- Perfect texture: Melted butter, shredded cheddar, and a bit of sour cream keep the inside soft and moist.
- Restaurant-style finish: A quick garlic butter brush after baking adds that signature savory shine.
- Meal-prep friendly: They reheat well and hold up for several days, so you can enjoy them all week.
What You’ll Need
- Almond flour: Finely ground, blanched works best for a tender crumb.
- Coconut flour: Just a small amount helps with structure and moisture balance.
- Baking powder: Gives lift and lightness.
Make sure it’s fresh.
- Salt and pepper: Basic seasoning to round out the flavors.
- Garlic powder: For that classic cheddar bay vibe without chopping garlic.
- Dried parsley or dried chives: Adds a cozy, herby note.
- Eggs: Bind everything together and help with rise.
- Sour cream or full-fat Greek yogurt: Keeps the biscuits moist and tender.
- Unsalted butter: Melted for the batter and more for brushing on top. Ghee works too.
- Shredded sharp cheddar cheese: Freshly shredded melts best and gives the most flavor.
- Optional: A pinch of onion powder, a tiny dash of smoked paprika, or a sprinkle of flaky salt for finishing.
Instructions
- Preheat the oven: Set to 400°F (205°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Stir in 1 tablespoon dried parsley or 2 teaspoons dried chives.
- Combine the wet ingredients: In a separate bowl, whisk 2 large eggs, 1/3 cup sour cream (or Greek yogurt), and 4 tablespoons melted butter (slightly cooled).
- Add the cheese: Fold 1 1/2 cups shredded sharp cheddar into the dry mixture, coating the cheese lightly.
- Bring it together: Pour the wet mixture into the dry ingredients. Stir until just combined. The dough will be thick and spoonable, not pourable.
Let it sit 2–3 minutes to allow the coconut flour to hydrate.
- Portion: Use a large cookie scoop or two spoons to drop 10–12 mounds onto the prepared baking sheet. Leave space for slight spreading.
- Bake: Bake for 12–16 minutes, until the edges are golden and the tops feel set. Start checking at 12 minutes.
- Make the garlic butter: Melt 2 tablespoons butter with 1/2 teaspoon garlic powder and a pinch of dried parsley.
- Finish: Brush the hot biscuits with the garlic butter.
Let them cool 5 minutes to set the crumb before serving.
Keeping It Fresh
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- Room temperature: Store in an airtight container for up to 24 hours.
- Refrigerator: Keeps well for 4–5 days. Reheat in a toaster oven at 325°F for 5–7 minutes.
- Freezer: Freeze on a tray, then transfer to a bag for up to 2 months. Reheat from frozen at 325°F for 10–12 minutes.
- Pro tip: Re-brush with a touch of garlic butter after reheating to refresh the flavor and shine.
Why This is Good for You
- Low-carb and keto-friendly: Almond and coconut flours help you keep carbs in check while still enjoying bread-like comfort.
- Higher in healthy fats: Butter, eggs, and cheese provide satisfying fats that help with satiety.
- Gluten-free by default: No wheat flour needed, which is helpful for those avoiding gluten.
- Protein boost: Eggs and cheese add protein to balance the macros.
Pitfalls to Watch Out For
- Overmixing: Stir just until combined.
Overworking the dough can make the biscuits dense.
- Using coarse almond meal: Coarser grinds lead to gritty texture. Choose finely blanched almond flour.
- Too much coconut flour: It’s very absorbent. Stick to the measured amount or the biscuits will be dry.
- Old baking powder: If it’s flat, so are your biscuits.
Check the date.
- Skipping the rest: Letting the dough sit a couple minutes helps it hydrate and hold shape.
Variations You Can Try
- Jalapeño cheddar: Fold in 1–2 tablespoons finely minced jalapeño for heat.
- Bacon and chive: Add 1/3 cup crisp crumbled bacon and swap parsley for chives.
- Garlic herb blend: Mix in Italian seasoning instead of parsley for a more savory, aromatic biscuit.
- Pepper jack twist: Replace half the cheddar with pepper jack for a spicier, melty finish.
- Everything bagel topping: Sprinkle a little everything seasoning on top before baking.
- Dairy-light option: Use ghee instead of butter and lactose-free cheddar; swap sour cream for a dairy-free, low-carb yogurt if needed (texture may vary).
FAQ
Can I make these without coconut flour?
Yes. Replace the 2 tablespoons coconut flour with an additional 1/2 cup almond flour. The dough may be slightly softer, so let it rest a minute longer and expect a bit more spread.
What’s the best way to shred the cheese?
Use the large holes of a box grater and shred from a block.
Pre-shredded cheese often has anti-caking agents that can affect melt and texture.
How many net carbs are in each biscuit?
Exact numbers depend on brands and size, but typically around 2–3 net carbs per biscuit when making 12. For accuracy, plug your specific ingredients into a nutrition calculator.
Can I make them ahead for a party?
Absolutely. Bake earlier in the day, cool, and store covered.
Reheat on a sheet at 325°F for 6–8 minutes and brush with a little fresh garlic butter before serving.
Why are my biscuits crumbly?
They might be dry from too much coconut flour or not enough fat. Measure carefully, rest the dough, and don’t overbake. A spoon of extra sour cream can help if the dough seems stiff.
Can I use an air fryer?
Yes.
Scoop onto parchment and air fry at 350°F (175°C) for 8–12 minutes, checking often. They brown fast, so keep an eye on them.
What if I don’t have sour cream?
Full-fat Greek yogurt works well. In a pinch, add 1–2 tablespoons heavy cream to the batter for moisture.
How do I keep the bottoms from getting too dark?
Use light-colored baking sheets and parchment.
If your oven runs hot, lower the temperature to 390°F and add a minute or two to the bake time.
Final Thoughts
These Keto Cheddar Bay Biscuits hit that cozy, buttery, cheesy note without throwing off your macros. They’re easy enough for weeknights and special enough for guests. Keep a batch on hand for quick breakfasts, soup nights, or whenever you want something warm and satisfying.
With a few simple ingredients and a bowl, you’ll have fresh biscuits that taste like a treat—minus the carb crash.
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