Keto Cheddar Jalapeño Biscuits

The Keto Cheddar Jalapeño Biscuits are warm, savory treats baked to perfection, combining the richness of sharp cheddar with a hint of jalapeño heat. Made using almond flour for a tender crumb, these biscuits offer a gooey, pull-apart texture that satisfies without the guilt of traditional high-carb options. Perfect for breakfast paired with eggs or as a snack with cream cheese, these biscuits are a flavorful, low-carb twist on a classic favorite, baked to golden perfection and offering a satisfyingly cozy kick of spice.

Course Breakfast, Side Dish, Snack

Cuisine American, Keto

Keyword almond flour, cheddar jalapeño, gluten free, keto biscuits, low-carb

Prep Time 15

Cook Time 18

Total Time 33

Servings biscuits

Calories 195kcal

Equipment

Mixing bowl
baking sheet
Parchment Paper
box grater
measuring cups and spoons
Whisk
Oven

Ingredients

Dry Ingredients

2 cups finely blanched almond flour
2 teaspoons baking powder (aluminum free)
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder optional, for extra flavor

Wet Ingredients

2 large eggs at room temperature if possible
1/3 cup sour cream full fat
1/4 cup unsalted butter, melted plus more for brushing tops, if desired

Cheddar and Jalapeño

1 cup sharp cheddar cheese, freshly grated packed lightly
2 tablespoons jalapeño, finely diced seeds removed for mild, leave some seeds for more heat
1 tablespoon fresh chives or green onion, finely sliced optional, plus more for garnish

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large mixing bowl whisk together the almond flour, baking powder, salt, and garlic powder until well combined and no lumps remain.
In a separate bowl whisk the eggs, sour cream, and melted butter until the mixture is smooth and uniform.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined into a thick dough.
Fold in the grated cheddar, diced jalapeño, and chives until they are evenly distributed without over mixing the dough.
Let the dough rest for about 5 minutes to allow the almond flour to hydrate and thicken slightly.
Using a spoon or scoop, drop 10 equal mounds of dough onto the prepared baking sheet, spacing them a couple of inches apart.
Gently shape each mound into a rough biscuit shape, keeping the tops slightly craggy for better texture.
Bake the biscuits for 16 to 18 minutes, or until they are puffed, set, and lightly golden around the edges and on top.
If desired, brush the tops of the hot biscuits with a little extra melted butter and sprinkle with additional chives or a pinch of cheddar.
Allow the biscuits to cool on the baking sheet for at least 5 minutes, then serve warm with eggs, soups, or your favorite keto toppings.

Notes

For milder biscuits, remove all jalapeño seeds and membranes before dicing, and reduce the jalapeño to 1 tablespoon if you are very sensitive to heat. To meal prep, cool the biscuits completely, store them in an airtight container in the refrigerator for up to 5 days, or freeze them on a baking sheet before transferring to a freezer bag for up to 3 months. Reheat in a 350°F oven or toaster oven for 5 to 10 minutes until warmed through to maintain their texture. Avoid using coarse almond meal, which can make the biscuits gritty and dense, and grate your own cheddar for the best melt and flavor.

Nutrition