Keto Cheddar Biscuits

Eight pale-gold drop biscuits flecked with orange cheddar on a blue-rimmed white plate, set on a navy striped cloth over dark wood
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Introduction

One of my all-time favorite breakfasts is a bacon, egg, and cheese biscuit. Great breakfast. Slight problem when you’re trying to keep things low carb and the biscuit is very much not helping.

That’s where these keto cheddar biscuits come in. Almond flour replaces the wheat flour, while ricotta, butter, and shredded cheddar give us a biscuit that’s cheesy, tender in the middle, and golden around the edges.

And because these are drop biscuits, there is no rolling, folding, or biscuit cutter involved. You need about 5 minutes to mix the dough and another 20–25 minutes in the oven.

Eight cheddar drop biscuits arranged on a blue-rimmed white plate over a striped kitchen towel

What Makes These Biscuits Keto?

Traditional biscuits usually lean on wheat flour, so that’s the obvious thing we need to change here. Almond flour gives us the base, but it doesn’t behave exactly like wheat flour on its own.

That’s why the rest of the ingredient list matters. Ricotta helps keep the centers tender, xanthan gum helps the dough hold together, and baking powder gives the biscuits a little lift as they bake.

The cheddar is there for a much simpler reason: we want cheesy biscuits.

The Ingredients That Matter Most

  • Almond flour: This is the flour the recipe was developed with. Coconut flour absorbs much more liquid, so it isn’t a one-for-one swap here.
  • Ricotta and melted butter: These keep the dough from feeling dry and give the finished biscuits a softer center.
  • Xanthan gum and baking powder: One helps the almond-flour dough hold together; the other gives it some lift.
  • Shredded cheddar: Use a cheddar you actually like eating. Its flavor comes through in every biscuit.

Pro Tip: Try using an Ice-Cream Scoop for dropping the dough onto the pan. The dough is thick and sticky, and the scoop makes getting 8 fairly even biscuits much easier.

Breakfast Biscuit or Dinner Biscuit? Both.

For breakfast, split one and add eggs, bacon, or sausage. Sugar-free jelly or preserves work too if you want something a little sweeter, and a warm one with butter melting into it needs nothing else at all.

At dinner, give them something saucy to sit next to. Keto Creamy Chicken Stew, Cheesy Mashed Cauliflower Shepherd’s Pie, and Keto Chicken Broccoli Casserole all make sense here.

And if you want to push them further into dinner-biscuit territory, add a little fresh garlic, onion, or Italian seasoning to the dough.

Two stacks of cheddar biscuits on a white plate over a navy striped cloth

Frequently Asked Questions

Can I use coconut flour instead of almond flour?

Not as a one-for-one swap. Coconut flour absorbs much more liquid than almond flour, and this recipe was developed with almond flour. Use the listed flour for the intended texture.

Can I use salted butter?

Yes. If you use salted butter, leave out the added pinch of salt and taste the first batch before adjusting the seasoning.

Can I make the dough ahead of time?

For the best rise and texture, mix and bake the dough in the same session. You can measure the dry ingredients and shred the cheddar ahead of time, then add the butter and ricotta just before baking.

Can I make smaller or larger biscuits?

Yes, but the bake time will change. Smaller biscuits will finish sooner and larger ones will need longer. Watch for golden edges and a set center rather than relying only on the clock.

Why are my keto cheddar biscuits flat?

Check that the baking powder is fresh and measure the ricotta and butter carefully. Too much moisture or inactive baking powder can keep the biscuits from holding their shape.

Can I use these biscuits for sandwiches?

Yes. Let a biscuit cool for a few minutes before splitting it, then use it for a small breakfast sandwich with egg, bacon, or sausage.

Have you tried this recipe or another one on the blog? Please rate it below and let us know what you think in the comments!

Keto Cheddar Biscuits

Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Yield
8 biscuits
Course
Side Dish, Breakfast
Cuisine
American

Ingredients

All Ingredients

Nutrition Facts

8 servings per recipe
Trans Fat 0g 0% 0g 0%
Sugar Alcohols 0g 0% 0g 0%
Allulose 0g 0% 0g 0%

About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.

Directions

  1. Preheat the oven.

    Preheat the oven to 350°F. Grease a baking sheet or line it with parchment paper.

  2. Mix the flour and butter.

    Add the almond flour and melted butter to a mixing bowl and stir until evenly combined.

  3. Finish the dough.

    Fold in the ricotta, xanthan gum, baking powder, shredded cheddar, and salt until a thick, sticky dough forms.

  5. Portion the biscuits.

    Divide the dough into 8 evenly sized mounds on the prepared baking sheet. A cookie scoop makes this easy.

  6. Bake until golden.

    Bake for 20–25 minutes, until the biscuits are golden brown around the edges and set in the center.

Notes

Recipe Notes

  • The dough should be thick and sticky. Don’t try to roll it out like traditional biscuit dough; use a cookie scoop or two spoons to portion it instead.
  • Divide the dough into 8 fairly even mounds so they bake at about the same rate.
  • This recipe was developed with almond flour. Coconut flour absorbs much more liquid and is not a one-for-one substitute.
  • Garlic powder or Italian seasoning in the dough makes them more savory.

Tools

A mixing bowl and baking sheet are the essentials. A cookie scoop is especially handy here because the dough is sticky and you want 8 roughly even biscuits without fighting with it.

Storage

Let leftover biscuits cool completely, then keep them covered in the refrigerator. Reheat them briefly in the microwave or warm them in a low oven.

For the best texture, bake the dough soon after mixing instead of storing it unbaked.

Serving Suggestions

Warm with butter, split for a small breakfast sandwich, or alongside soup, stew, roasted chicken, or a casserole.

Updated — September 9, 2026: We rewrote this post with clearer ingredient guidance, simpler serving ideas, answers to six common questions, and step-by-step directions that are easier to follow.

Correction — August 25, 2026: This recipe makes 8 biscuits, not the 10 the recipe card said, so the per-biscuit figures are higher. The article's nutrition numbers now come from the Nutrition Facts panel with the recipe.