These biscuits are made with almond flour, cream cheese and two eggs, with shredded cheddar and chopped jalapeños folded into the batter. There is no rolling or cutting. You scoop the batter onto a lined baking sheet and bake it, which gives you 12 biscuits in 30 minutes: 10 for prep and 20 in the oven.
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Each biscuit has 130 calories and 2 grams of carbohydrates, so they fit into a low-carb or keto plan without much planning.
What Goes Into the Batter
The full amounts are in the recipe card at the bottom. This is what each ingredient does.
- Almond flour (1 ½ cups): the base of the biscuits. It is gluten-free and keeps the carbohydrate count down.
- Cheddar (1 cup, shredded): the main savory flavor, and the one that goes best with the jalapeños.
- Eggs (2 large) and cream cheese (½ cup, softened): the eggs give structure and moisture, and the cream cheese keeps the crumb soft.
- Baking powder (1 tablespoon): this is what makes the biscuits rise.
- Garlic powder (1 teaspoon), onion powder (1 teaspoon) and salt (½ teaspoon): the seasoning that runs through the dry mix.
- Jalapeños (1 to 2, finely chopped): the heat. Use one for mild biscuits and two for a stronger bite.
- Green onions (¼ cup, optional): a fresh note if you want one.
- Butter (1 tablespoon, melted): brushed over the tops before baking for a golden finish.
How the Batter Comes Together
Measure everything before you start, since the batter comes together quickly. Heat the oven to 350°F and line a baking sheet with parchment paper. Stir the almond flour, baking powder, garlic powder, onion powder and salt together in a large bowl. In a second bowl, whisk the eggs and softened cream cheese until smooth, then pour that into the dry mix and stir until combined. Fold in the cheddar, jalapeños and green onions, if you are using them.
Drop the batter onto the sheet with a spoon or a cookie scoop to make about 12 biscuits, brush the tops with the melted butter and bake for 15 to 20 minutes, until golden brown. Let them cool slightly before you serve them.
Tips for Better Biscuits
- Use fresh jalapeños. Fresh ones give a cleaner heat than dried or jarred, and you control how much goes in.
- Soften the cream cheese first. Cold cream cheese leaves lumps in the batter. Cut it into small cubes and leave it at room temperature for about 15 minutes.
- Try a different cheese. Pepper jack makes the biscuits spicier, and mozzarella makes them milder.
Ways to Change Them
- Bacon: mix in cooked, crumbled bacon for a smoky version.
- Pepper jack: swap it for the cheddar if you like heat. Go easy on the jalapeños if you do.
- Fresh herbs: fold a tablespoon or two of chives or parsley into the batter. Chives add a mild onion note and parsley adds freshness.
What to Serve With Them
The biscuits go well with a bowl of soup or a green salad. Broccoli cheddar soup is a natural match, since it shares the cheese flavor. A diced avocado salad with lime juice, salt and herbs is quick to put together, and zucchini noodles tossed in pesto make a low-carb side. To drink, sparkling water with a squeeze of fresh lime works well.
Time and Nutrition
Prep takes 10 minutes and baking takes 20, for 30 minutes in total. One biscuit has 130 calories, 11 grams of fat (5 grams saturated), 2 grams of carbohydrates, 1 gram of fiber, 1 gram of sugar, 6 grams of protein and 200 milligrams of sodium.
FAQ
Can I freeze these biscuits?
Yes, for up to three months. Let them cool completely first. Wrap them tightly in plastic wrap, then put them in a freezer bag, or use an airtight container. Reheat them in a 350°F oven for 10 to 15 minutes.
How should leftovers be stored?
Keep them in an airtight container in the refrigerator, where they last about a week. Reheating in the oven keeps them crisper than the microwave does.
What can replace the almond flour?
Coconut flour works, but it absorbs more moisture, so the liquid in the recipe needs adjusting. A store-bought gluten-free flour blend is another option.
Are these biscuits good for meal prep?
Yes. You can bake a batch ahead and have them through the week as a snack, a quick breakfast or a side dish.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Low Carb Cheddar Jalapeño Biscuits: A Must-Try Recipe!
Ingredients
Instructions
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, baking powder, garlic powder, onion powder, and salt.
In another bowl, mix the eggs and softened cream cheese until smooth.
Add the egg mixture to the dry ingredients and stir until well combined.
Fold in the shredded cheddar cheese, chopped jalapeños, and green onions if using.
Scoop the mixture onto the prepared baking sheet, forming about 12 biscuits.
Brush the tops with melted butter for added flavor.
Bake for 15-20 minutes, or until the biscuits are golden brown.
Allow to cool slightly before serving.
Notes
For extra flavor, try adding cooked crumbled bacon to the mixture.
You can also substitute the cheddar cheese with pepper jack for a spicier kick.
Nutrition
| Serving Size | 1 biscuit |
|---|---|
| Calories | 130 calories |
| Sugar Content | 1g |
| Sodium Content | 200mg |
| Fat Content | 11g |
| Saturated Fat Content | 5g |
| Unsaturated Fat Content | 6g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 2g |
| Fiber Content | 1g |
| Protein Content | 6g |
| Cholesterol Content | 70mg |