Almond Flour Cheddar Biscuits — Low Carb, Gluten Free, 15 Minutes
/A good biscuit is one of the foods people assume they have to give up when they go low carb. They don't. These almond flour cheddar biscuits are soft, buttery, garlicky, and packed with sharp cheddar — with only 2.5g net carbs each and a texture that holds up to being split open and loaded with sausage gravy, dunked in chili, or eaten warm from the oven with a pat of Kerrygold butter.
The sour cream is what makes these better than most almond flour biscuit recipes. Sour cream adds moisture, richness, and a mild tanginess that makes these taste more like a traditional buttermilk biscuit than egg-only versions. Combined with the sharp cheddar and garlic, you get a biscuit that tastes full and satisfying rather than like a diet food compromise.
Fifteen minutes total. Nine biscuits per batch. They freeze beautifully, reheat in 30 seconds, and work alongside everything from scrambled eggs to holiday dinner spreads.
Why you'll love these almond flour cheddar biscuits
Only 2.5g net carbs each • Sour cream makes them extra tender and rich • Sharp cheddar and garlic in every bite • 15 minutes total — 5 min prep, 10 min bake • 9 biscuits per batch • Gluten free, grain free • Muffin tin format gives them a perfect rise • Freeze up to 6 months • Serve with sausage gravy, chili, soups, or eggs
Why These Are Different — The Sour Cream Explanation
Most almond flour biscuit recipes use eggs as the primary binder and fat source. They work — but egg-only almond flour biscuits tend toward dense and slightly dry, especially by day 2. The sour cream changes both of those things.
Sour cream adds fat and water simultaneously. The fat creates richness and tenderness; the moisture keeps the biscuit from drying out during baking. The mild acidity in sour cream also reacts slightly with the baking powder, creating a bit more lift than eggs alone. And the subtle tangy flavor — barely perceptible, just background — is what makes these taste more complex than a simple almond flour biscuit typically does.
The result is a biscuit that's soft and slightly springy inside with a golden exterior. Still low carb, still gluten free — just noticeably better than the versions without it.
Sour cream substitutes that work
Full-fat Greek yogurt (same quantity, adds a bit more protein, slightly tangier). Full-fat plain coconut yogurt for a dairy-free version — Cocojune or COYO work well. Crème fraîche for a richer, less tangy option. Do not use low-fat versions of any substitute — the lower fat content produces a drier biscuit.
Ingredients
DRY INGREDIENTS
1½ cups Super Fine Blanched Almond Flour — super fine and blanched is critical. Almond meal (skins on) produces a denser, grittier biscuit with a brown tint.
1 tablespoon baking powder (I prefer a brand that is aluminum free)
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon Redmonds real salt
WET INGREDIENTS
2 large eggs
½ cup full-fat sour cream — see note above
4 tablespoons Kerrygold grass-fed butter, melted [affiliate link]
½ cup sharp cheddar cheese, freshly shredded — see cheese note below
Why Freshly Shredded Cheddar — Not the Bag
This is the detail that makes the most difference in texture and it's the one most people skip. Pre-shredded bagged cheddar is coated with anti-caking agents — usually potato starch, cellulose, or natamycin — that prevent the shreds from clumping together. These coatings also prevent the cheese from melting smoothly. In a biscuit, pre-shredded cheese creates harder, drier cheese pockets that don't fully integrate into the batter.
Freshly shredded cheddar from a block melts completely into the batter during baking and creates a cohesive, cheesy biscuit throughout. The difference is noticeable — freshly shredded produces a more tender, uniformly cheesy biscuit. Use sharp or extra-sharp cheddar for the most pronounced flavor. Tillamook and Cabot are both excellent block cheddar options.
Can I use a different cheese?
Yes — sharp cheddar is the standard but these work with any semi-firm cheese that melts well. Pepper jack adds mild heat. Gruyère adds a nuttier, more complex flavor. A mix of sharp cheddar and Parmesan adds saltiness and depth. Mozzarella produces a milder, stretchier biscuit.
Step-by-Step Instructions
Preheat. Oven to 450°F. Grease a standard 12-cup muffin tin with avocado oil cooking spray or melted butter. Get into the sides and bottom of 9 cups. You'll only fill 9 of the 12 cups — leave the rest empty.
Mix dry ingredients. In a medium bowl, whisk together the almond flour, baking powder, garlic powder, onion powder, and salt until evenly combined with no lumps. Whisking the dry ingredients first ensures the baking powder is evenly distributed.
Add wet ingredients. Add the eggs, sour cream, and melted butter to the dry ingredients. Stir until a thick, cohesive batter forms. Don't overmix — stir just until you no longer see dry patches.
Fold in cheddar. Add the freshly shredded cheddar and fold it into the batter gently. Some batter will look lumpy from the cheese — this is correct.
Portion into muffin tin. Using a ¼ cup measuring cup or a large cookie scoop, divide the batter evenly among 9 greased muffin cups. The batter should fill each cup approximately ⅔ full. Smooth the tops slightly with a wet spoon or fingertip.
Bake. 10 minutes at 450°F until the tops are golden brown and the edges are set. Start checking at 9 minutes — ovens vary and almond flour biscuits can go from done to over-done quickly at high heat. A toothpick inserted in the center should come out clean.
Rest. Let cool in the muffin tin for 3-4 minutes before removing. They firm up as they cool and release much more cleanly than when very hot. Run a thin knife around the edge of each biscuit if needed.
Why 450°F? Why not a lower temperature?
High heat is what gives almond flour biscuits a properly golden exterior before the inside over-dries. At lower temperatures (350-375°F), the biscuits take significantly longer to brown, and during that extended time the almond flour structure can become dense and slightly greasy. 450°F sets the exterior quickly, creating a light golden crust, while the 10-minute bake time keeps the inside from drying out. The same principle applies to why these work well in the muffin tin — the sides of the tin provide direct heat that helps the biscuits hold their shape and rise upward rather than spreading flat.
Flavor Variations
Classic garlic herb (upgrade the base recipe)
Add 1 tablespoon of fresh or dried chives and a pinch of dried rosemary to the batter. The herbs add a visual pop and a background herbal note that makes the garlic flavor more complex.
Old Bay cheddar biscuits
Swap the garlic powder and onion powder for 2 teaspoons of Old Bay seasoning. The celery salt, paprika, and pepper blend in Old Bay creates a uniquely savory biscuit that pairs exceptionally well with seafood soups, crab dip, and shrimp dishes. If you're from Maryland — you know.
Bacon cheddar biscuits
Fold ¼ cup of cooked, crumbled sugar-free bacon into the batter along with the cheddar. The bacon distributes throughout the biscuit and creates an occasional salty, smoky bite. The fat from the bacon also enriches the crumb. This is the version for special occasions.
Everything bagel biscuits
Replace the garlic and onion powder with 1 tablespoon of everything bagel seasoning. Top each unbaked biscuit with a pinch more everything bagel before going into the oven. These pair beautifully with cream cheese and smoked salmon.
Jalapeño cheddar biscuits
Add 1-2 tablespoons of finely diced pickled jalapeños (patted dry) to the batter with the cheddar. The heat is mild after baking but adds a slow warmth that builds through the biscuit. Pair with chili or use as a base for egg sandwiches.
Parmesan and Italian herb
Replace ¼ cup of the cheddar with freshly grated Parmesan and add 1 teaspoon of Italian seasoning. The Parmesan adds a sharper, saltier note and creates crispier edges during baking. These go beautifully alongside marinara or Italian soups.
What to Serve With Almond Flour Cheddar Biscuits
Keto Sausage Gravy — the natural pairing, the combination this biscuit was made for
Low Carb Beanless Crockpot Chili — split the biscuit and ladle chili over the top
Scrambled eggs and bacon — the complete low carb breakfast plate
Crab Dip — warm biscuit as a dipper instead of bell pepper strips
Beer Boiled Old Bay Shrimp — especially the Old Bay variation of this biscuit
A bowl of low carb broccoli cheddar soup — the biscuit dunked in warm soup is the whole point
With a drizzle of raw honey and a pat of Kerrygold — simple, excellent, dessert-adjacent
Storage and Freezing
Room temperature: up to 5 days in an airtight container. They're actually better on day 2 when the garlic flavor has deepened.
Refrigerator: up to 1 week in an airtight container. The texture holds very well refrigerated — no noticeable decline in quality.
Freezer: up to 6 months in a zip-lock freezer bag. Cool completely before freezing. Freeze in a single layer on a parchment-lined sheet for 1 hour, then transfer to the bag to prevent them from sticking together.
Reheating: microwave 30 seconds for a soft, warm biscuit. Oven at 300°F for 5 minutes to restore a slightly crispier exterior. Air fryer at 300°F for 3-4 minutes is excellent — restores the texture closest to fresh-baked.
Frequently Asked Questions
Can I make these without a muffin tin?
Yes — drop them on a parchment-lined sheet pan as mounds, approximately ¼ cup each. Space 1-2 inches apart. They'll spread slightly more than the muffin tin version and won't rise as high, but the flavor is identical. Reduce the bake time to 8-9 minutes since drop biscuits cook slightly faster than muffin tin versions.
Can I use coconut flour instead of almond flour?
Not as a 1:1 substitution — coconut flour absorbs approximately 4 times more liquid than almond flour. A substitution would require significantly fewer tablespoons of coconut flour plus additional eggs to maintain structure. The texture and density of coconut flour biscuits is also quite different — denser and more cake-like. For this specific recipe, almond flour is the correct choice.
Why blanched almond flour and not almond meal?
Blanched almond flour has the skins removed — it's lighter in color, finer in texture, and produces a biscuit with a more uniform, tender crumb. Almond meal uses whole almonds with the skins ground in — the resulting biscuit is denser, darker, and slightly more gritty. For biscuits specifically, blanched super-fine almond flour is the right choice.
My biscuits are flat — what happened?
Three likely causes: the baking powder is old (test by dropping a teaspoon in hot water — if it doesn't bubble immediately, replace it), the batter was overmixed after adding the eggs (overmixing activates the gluten-equivalent structure in almond flour and deflates the lift from the baking powder), or the muffin tin wasn't hot enough when the batter went in. For the best rise, preheat the muffin tin briefly in the oven before adding the batter.
Can I double the recipe?
Yes — double all quantities exactly. Use two muffin tins side by side on the same oven rack, or bake in two batches. The batter holds well in the bowl for 20-30 minutes while the first batch bakes.
Are these low carb if I'm not keto?
Yes — 2.5g net carbs per biscuit makes these suitable for any low carb eating approach, from strict keto to general low-carb to simply gluten-free. The primary carb source is the almond flour (approximately 6g net carbs per 1.5 cups spread across 9 biscuits). The eggs, sour cream, butter, and cheddar contribute minimal carbs. These are naturally grain-free and gluten-free.
Almond Flour Cheddar Biscuits
These almond flour cheddar biscuits are soft, buttery, and cheesy with only 2.5g net carbs each. Sour cream in the batter makes them extra tender. Ready in 15 minutes, gluten free.
Ingredients
Instructions
- Preheat. 450°F. Grease 9 cups of a muffin tin.
- Mix dry. Whisk together almond flour, baking powder, garlic powder, onion powder, and salt.
- Add wet. Add eggs, sour cream, and melted butter. Stir until combined — do not overmix.
- Fold in cheese. Add freshly shredded cheddar and fold in gently.
- Portion. Divide into 9 muffin cups using a ¼ cup scoop.
- Bake. 10 minutes until tops are golden. Check at 9 minutes.
- Rest. 3-4 minutes in the tin before removing
Notes
- Super fine blanched almond flour only — almond meal produces a denser, grittier biscuit
- Freshly shredded cheddar only — pre-shredded bagged cheese doesn't melt cleanly
- Full-fat sour cream only — low-fat produces a drier biscuit
- Do not overmix after adding eggs — stir just until combined
- Baking powder freshness check: drop 1 tsp in hot water, should bubble immediately
- Flat biscuits fix: pre-heat the muffin tin before adding batter
- Freeze: cool completely, freeze on sheet, then bag. Up to 6 months.
- Reheat: microwave 30 sec, oven 300°F for 5 min, or air fryer 300°F for 3-4 min
- Yummy Variations to try : Old Bay, bacon cheddar, jalapeño cheddar, everything bagel, Parmesan herb
Nutrition Facts
Calories
236Protein
7.8 gCarbs
4.9 gFat
21 g
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