Your Diet Expert

Warm Introduction

There’s something deeply comforting about the smell of warm biscuits fresh from the oven. Growing up, biscuits were a weekend treat in my house—fluffy, golden, and perfect with a pat of butter. But once I switched to low-carb living, I thought those days were behind me. That is, until I created these Keto Breakfast Biscuits—soft, savory, and completely guilt-free. They’re not only delicious but also packed with protein and healthy fats to keep you full through the busiest mornings.

What Makes This Recipe Stand Out

Most biscuit recipes rely on flour and butter, but this version uses almond flour and cream cheese, giving you all the flavor without the carbs. These biscuits aren’t just keto-friendly—they’re versatile. You can enjoy them plain, stuffed with sausage, or alongside scrambled eggs. Plus, they bake up in under 25 minutes, making them a realistic choice for busy weekdays.

Personal Blogger Note

When I first baked these after an early morning workout, I couldn’t believe how satisfying they were. I spread a little sugar-free jam on one, and it honestly felt like a treat without undoing all my effort at the gym. Now, they’re a staple in my meal prep rotation.

Equipment You’ll Need

• Mixing Bowls – You’ll need at least two. One for whisking your dry ingredients and another for the wet. Keeping them separate first makes sure everything blends evenly.
• Measuring Cups & Spoons – Accuracy matters here since low-carb baking is less forgiving than traditional. A little too much almond flour can make your biscuits dense.
• Baking Sheet with Parchment Paper – This keeps your biscuits from sticking and makes cleanup so much easier.
• Oven-Safe Cooling Rack (optional) – I like to cool my biscuits on a rack to keep the bottoms crisp and avoid sogginess.
• Spatula or Wooden Spoon – For folding in the cheese and mixing without overworking the dough.

Ingredients with Substitutions

• Almond Flour (2 cups) – This is the heart of the recipe. It keeps things gluten-free and low-carb. Coconut flour could work, but you’ll need to adjust liquid since it absorbs more.
• Baking Powder (1 tbsp) – Gives the biscuits a nice lift. Don’t skip this or they’ll turn out flat.
• Eggs (2 large) – Helps bind the dough and adds protein. For egg-free, a flax egg can work, though the texture changes slightly.
• Cream Cheese (4 oz, softened) – Makes the biscuits rich and moist. Greek yogurt can be used for a tangier flavor.
• Shredded Cheddar Cheese (1 cup) – Adds flavor and that melt-in-your-mouth bite. You can also try mozzarella or pepper jack for variety.
• Butter (2 tbsp, melted) – For richness. Ghee works if you want something more digestion-friendly.
• Salt & Pepper (to taste) – Adjust based on your preference.

Step-by-Step Cooking Process

1. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper.
2. Mix dry ingredients. In a bowl, whisk together almond flour, baking powder, salt, and pepper.
3. Combine wet ingredients. In another bowl, beat the eggs, then mix in softened cream cheese and melted butter until smooth.
4. Fold together. Slowly add dry ingredients to wet. Stir gently with a spatula until just combined. Overmixing can make them dense.
5. Add cheese. Fold in shredded cheddar until evenly distributed.
6. Shape biscuits. Scoop about 2 tablespoons of dough per biscuit onto the baking sheet, leaving space between each.
7. Bake. Place in the oven for 18–22 minutes, until golden brown on top.
8. Cool slightly. Transfer to a rack to cool for 5–10 minutes before serving.

Health & Nutrition Insights

These biscuits are not only keto but also nutrient-dense. The almond flour provides vitamin E and magnesium, while the eggs and cheese make them protein-packed. Unlike traditional biscuits, these won’t spike your blood sugar and will keep you full for hours.

Serving + Pairing Ideas

• Pair with scrambled eggs and avocado for a hearty breakfast.
• Slice one in half and use it as a base for a sausage and egg sandwich.
• Serve alongside a bowl of keto chili for a comforting dinner.
• Add a pat of sugar-free jam for a slightly sweet twist.

Storage & Meal Prep Tips

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Wrap individually and freeze for up to 2 months.
• Reheating: Pop in the oven at 300°F for 5–7 minutes or microwave for 30 seconds.

FAQ Section

Can I make these dairy-free?
Yes! Use dairy-free cream cheese and shredded cheese alternatives.

Can I meal-prep these biscuits?
Absolutely—they reheat beautifully and taste just as good the next day.

Do they taste like real biscuits?
They’re slightly denser than classic biscuits, but the flavor and texture are surprisingly close.

Can I add flavor variations?
Yes! Try adding garlic powder, chives, or jalapeños for a fun twist.

Nutrition Breakdown (per biscuit)

• Calories: 180
• Protein: 8g
• Fat: 15g
• Total Carbs: 4g
• Net Carbs: 2g

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Course: Breakfast
• Cuisine: American, Low-Carb
• Servings: 10 biscuits
• Calories: 180 per serving

Closing Note

I promise, once you try these Keto Breakfast Biscuits, you’ll wonder how you ever lived without them. They’re quick, satisfying, and the perfect way to kick off your day the low-carb way. Happy baking!