Soft & Buttery Cheesy Almond Flour Biscuits

Almond flour biscuits will soon be a staple on your weekly menu.

I love me a good biscuit! Nothing says cozy comfort food quite like hearty, carby, bready goodness.

Today I’m sharing my new favorite biscuit recipe. They’re no fuss, insanely easy to make, and although they feel like your favorite carby comfort food, they’re actually keto and naturally gluten free.

They are buttery, flakey, cheesy and amazing! Typically almond flour biscuits are dry and crumbly but I am thrilled to report these cheesy almond flour biscuits are amazingly soft, moist, and delicious.

If you love using almond flour in your recipes check out my Ultimate List of Almond Flour Recipes and my tutorial for How to Make Almond Flour!

Almond Flour Biscuit Recipe Ingredients:

Butter. Because we want those buttery soft biscuits. If you can’t do butter, sub in your favorite vegan butter!

Cheddar Cheese. Bahh I love how cheesy these biscuits are! I used cheddar cheese but you can definitely customize it to your own liking. Try Parmesan cheese, or Gruyere. You want a cheese that’s shredded, melty, and adds some flavor to the biscuits!

Eggs. Binds these biscuits together. If you cant do eggs, I suggest using vegan eggs or flax eggs.

Almond Flour. Will give the biscuits a beautiful color and some structure!

Garlic. Need that garlic.

Paprika. Adds some depth ad smokiness to them. It’s definitely not necessary for the recipe but it’s tasty.

Baking Powder. Adds some fluffiness to our biscuits!

Salt. Always need a little salt.

How to make these almond flour biscuits:

Melt. Melt the butter and cheddar cheese together and stir together until combined.

Fold. Fold in the eggs, almond flour, garlic, paprika, baking powder, and salt until combined.

Scoop. Use a 1/4 cup measuring cup to scoop the batter onto a baking sheet lined with parchment paper. Use your fingers to tuck in any loose edges and form a cylinder.

Bake. You can brush the tops with melted butter (optional but adds some extra oomph) and bake.

Recipe variations for keto cheddar biscuits:

I love this recipe because not only is a simple but super versatile! Think of them as a jumping off point to customize depending on what meal you’re having!

Feta & sun-dried tomatoes. Melt the feta with the butter instead of the cheddar. Chop some sun-dried tomatoes and fold it into the batter. Serve with some EVOO an balsamic vinegar for dipping!

Parmesan & Italian seasoning. Melt the Parmesan with the butter and fold in the Italian seasoning. Serve with marinara for dipping!

Gruyere & bacon bits. Melt the Gruyere with the butter and fold in cooked and chopped bacon bits. Serve in the morning with your eggs!

Storing and Freezing these Low Carb Biscuits:

Keep them out in an airtight container at room temperature for 3 days. Then, transfer them in an airtight container in the fridge for about 5 days.

You can freeze them for up to 3 months. Defrost in the fridge overnight and reheat in the oven or microwave.

What to serve these with:

• Butternut Squash Black Bean Sausage Chili
• Fire Roasted Shakshuka + Prosciutto
• Instant Pot Moroccan Sweet Potato Chickpea Stew