These are drop biscuits made from almond flour, with cheddar and garlic powder in the dough, baked until golden. There is no rolling or cutting. You mix a dry bowl and a wet bowl, combine them, scoop the dough onto a lined baking sheet and bake. The recipe makes 8 biscuits in 30 minutes, with 2 grams of carbohydrates each.
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They suit breakfast, a snack, or a side with dinner.
What Goes into the Dough
Amounts are in the recipe card at the bottom.
- Almond flour (2 cups): the low-carb, gluten-free base.
- Baking powder (1 tablespoon): makes the biscuits rise and keeps them light.
- Garlic powder (1 teaspoon), salt (1/2 teaspoon) and black pepper (1/4 teaspoon): the seasoning.
- Shredded cheddar (1/2 cup): melts into the dough.
- Eggs (2 large) and unsalted butter (1/4 cup, melted): the eggs bind and add moisture, and the butter adds richness.
- Fresh parsley (1 tablespoon, chopped, optional): adds color and freshness.
Mixing and Baking
Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Combine the almond flour, baking powder, garlic powder, salt and pepper in a large bowl, then stir in the cheddar until it is evenly spread through the mixture. In a separate bowl, whisk the eggs and melted butter together.
Pour the egg mixture into the dry ingredients and mix until a dough forms. It will be slightly sticky but manageable. Fold in the parsley if you use it. Drop the dough onto the baking sheet with a tablespoon or cookie scoop, spacing the biscuits about 2 inches apart, and bake for 15 to 20 minutes, until the tops are golden brown. Let them cool slightly before serving.
Getting a Tender Biscuit
- Measure the almond flour carefully. A kitchen scale is the most precise way. Too much flour makes dense biscuits.
- Use room-temperature eggs and butter. They make a smoother dough.
- Do not overmix. Stir the wet and dry ingredients only until combined, because overmixing can make the biscuits tough.
- Watch the oven. Ovens vary, so take the biscuits out as soon as they are golden brown to avoid dryness.
- Cool them on a wire rack. It keeps the biscuits from getting soggy.
Variations
- Bacon and cheddar: add 1/2 cup of crumbled cooked bacon to the dough.
- Jalapeño: mix in 1/4 cup of finely diced jalapeños.
- Herbs: 1 tablespoon of finely chopped rosemary, thyme or chives.
- Other cheeses: mozzarella, pepper jack or feta in place of cheddar.
- Garlic herb butter: brush melted butter mixed with minced garlic and herbs over the tops right before serving.
- Spinach: add 1/2 cup of cooked, chopped spinach to the dough.
What to Serve with Them
Serve the biscuits warm with butter or a keto-friendly dip. They go with a fresh salad or a hearty soup, and with a spinach salad of avocado, cherry tomatoes and a lemon vinaigrette. Garlic butter zucchini noodles, cauliflower rice, roasted Brussels sprouts and cheesy broccoli casserole also suit them. For drinks, herbal tea such as chamomile or peppermint, or a dry red wine, fits the cheese and garlic.
Nutrition per Biscuit
Each biscuit has approximately 150 calories, 13 grams of fat (7 grams saturated), 2 grams of carbohydrates, 1 gram of fiber, 0 grams of sugar, 6 grams of protein and 200 milligrams of sodium.
FAQ
Can I use another flour in place of almond flour?
Coconut flour is an option, but it absorbs more moisture, so you may need to adjust the liquid.
How should leftovers be stored?
Keep them in an airtight container in the refrigerator for up to a week, and reheat in the oven for the best texture.
Can I freeze the biscuits?
Yes. Put them in a freezer-safe bag or container, where they last up to three months. Thaw and reheat before eating.
Can I make them dairy-free?
Yes. Use a dairy-free cheese in place of the cheddar, and coconut oil or a dairy-free butter substitute in place of the butter.
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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
Almond Flour Garlic Cheese Biscuits: A Tasty Treat!
Ingredients
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, baking powder, garlic powder, salt, and black pepper. Mix well.
Stir in the shredded cheddar cheese until evenly distributed.
In a separate bowl, whisk together the eggs and melted butter until well combined.
Pour the egg mixture into the dry ingredients and mix until a dough forms. If using, fold in the chopped parsley.
Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 15-20 minutes or until the biscuits are golden brown on top.
Allow to cool slightly before serving.
Notes
For a cheesy twist, try adding crumbled bacon or diced jalapeños to the dough.
You can also substitute the cheddar cheese with mozzarella for a different flavor profile.
Nutrition
| Serving Size | 1 biscuit |
|---|---|
| Calories | 150 calories |
| Sugar Content | 0g |
| Sodium Content | 200mg |
| Fat Content | 13g |
| Saturated Fat Content | 7g |
| Unsaturated Fat Content | 6g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 2g |
| Fiber Content | 1g |
| Protein Content | 6g |
| Cholesterol Content | 70mg |