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You know those amazing biscuits from Red Lobster? Those amazing cheddar ones? I was craving them so decided to recreate them using keto-friendly ingredients! I based this recipe on my Keto broccoli cheddar muffins, but added some sour cream to make them like original biscuits! These Keto Cheesy Biscuits are perfect for any meal of the day!
If you can't have dairy for any reason, then you'll definitely want to try my dairy free biscuits recipe. They're made with almond flour and coconut cream instead of cheese and sour cream.
These are made with a combination of sour cream, butter and cheese so they come out extremely flaky and soft! My favourite thing to do in the morning is to toast them up and butter them! I also made a spicy version of these biscuits in my low carb jalapeno cheddar biscuits recipe, which you should definitely check out!
They're also super delicious with a creamy sausage gravy! I have made these biscuits several times and every time I have used different molds to make them. The picture below is made with a silicone tart mold! The pictures above are made with a bar pan from Wilton!
These biscuits will go perfectly for Thanksgiving or Christmas dishes. When you have a chance to make Keto Thanksgiving Turkey, you could pour some Keto Turkey Giblet Gravy or some Paleo Turkey Giblet Gravy over these bad boys to make the perfect side!
Keto Cheesy Biscuits
- 100g/3.5oz shredded gouda (any other cheese is fine)
- olive oil spray
- 1.5 cup almond flour (200g/7oz)
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp Himalayan salt
- 1 tsp parsley
- ½ tsp garlic powder
- 1 tsp rosemary
- ½ tsp onion powder
- ½ cup sour cream (120g/4.23oz)
- 2 tbsp butter (softened)
- 1 tbsp apple cider vinegar
- 3 eggs
- 45 ml unsweetened almond milk
- Preheat the oven to 190C/375F.
- Mix the dry ingredients in a large bowl. Add the sour cream and butter to a different bowl and mix until combined. Add the ACV, almond milk and eggs. Mix again until well incorporated.
- Pour the wet ingredients into the dry ones and mix with a silicone spatula. Add the shredded gouda and mix well.
- Spoon the mixture into a mould of your choice. I have used biscuits mold (link here) and silicone small tart molds (link here). If you use a metal mold, make sure to spray the olive oil all over so that they don't stick!If you use a biscuit mold, you can make 7 large biscuits. If you use the silicone tart mold, you can make about 10 biscuits.
- Place the molds into the oven and bake for 23 minutes (tart mold) or 30 minutes (biscuits mold).
- Take out and enjoy!!
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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This is the best keto recipe I've tried. So light and the texture is perfect. I changed it up by adding cream cheese instead of sour cream and omitted the cheese. This makes a lovely savory biscuit. Next time I will make the cheese biscuits and I plan to make some cinnamon/pecan muffins.
Again THANK YOU SO MUCH. Your recipe is amazing.
I 💗💗💗 this recipe! Even skeptics and picky relatives loved it at Thanksgiving! I especially love using it for biscuits and gravy. The hub doesn't super like it, so it's my lunch all week! Getting into fall, I will be making that more.
Question though, Do you think a 'muffin top' pan work as well as the tart pan you mention for individual biscuits?
Hi Kara, any type of pan will work for this recipe!
These are so yummy! I'm going to play around with this to see if I can use it for pizza since I'm not a big fan of the Fathead dough. I ordered a hamburger bun pan, too! I'm so excited about this recipe!
I'm not a baker. But since I was cooking your pork ribs recipe for dinner, I thought I'd have a crack at these. Turned out great. My wife gave them the thumbs up and now she's making her own batch to take to work! So you can officially call these Easy Bake Keto Cheesy Biscuits.
These were fantastic! Thank you! Finally, a cheesy biscuit that I can eat without feeling guilty!! Five Stars!!
I just made these and were delicious!!! my only comment is that they came out a little salty, I think I may have use a little extra gouda and also used salted butter. But the biscuits are delicious, they rose amazingly and their look is wonderful. I also did replaced the sour cream and instead used 100% yogurt sugar free and plain and I didn't have the Himalayan salt so used regular kitchen salt. Perhaps this made the biscuits taste more salty?
Thank you for this great recipe. I will make this again. I'm thinking about trying adding some type of sweetener to see how they come out. Thanks again!
Regular table salt has small crystals that pack densely, so it has roughly half the volume and saltiness of most kosher salts for the same weight. If a recipe calls for one teaspoon of kosher salt, then substitute one-half teaspoon table salt. I'm not sure exactly how Himalayan salt compares.
Can you please clarify the amount of flour that is used.
Hi Deanna, what do you mean? It says 1.5 cup of almond flour which weighs (200g/7oz).
Can you use buttermilk or heavy cream know place of the almond milk?
Yes of course!
Cheryl Heyres Bishal
This is great!!! My family loved it! I have kids...3 kids and all of them ate it with a big smile on their faces !!!! Its a win. I replaced some ingredients since some of the ones listed above are not available in my pantry. Instead of sour cream I used greek yogurt and instead of using garlic and onion powder, I did use roaster garlic and minced onion. I also used cheddar chess and it tasted so good!!! My husband can't stop eating it!!!
Wow! This kid can cook! Her mom must be a fantastic cook too!
Can I substitute coconut flour for almond flour. Thanks
You could try, but in less quantity. But I personally don't think it'll taste good since I hate the taste of coconut.
Would it be the same with other types of cheese? I have cheddar, monetary jack, pepper jack but no gouda 🙁
Any type of cheese will work with this! I've made with cheddar too and it's amazing!
I just made these for breakfast! WOW! It was all I could do to not eat them all on the spot!
Mine were a bit more fine textured...probably mixed a little too long...but the flavor was excellent!
This recipe could be easily flavored a variety of ways! They rose high enough to cut and toast... sooo good!
Thank you! I feel the same way and it's super hard to not eat them all!!!!
These were so yummy! Thanks so much for sharing this great recipe. I did end up using coconut milk in place of the almond milk because I was so anxious to try them and didn't have any almond milk at the time.
Thank you so much! Was the coconut milk all right? I imagine they had a slight coconut taste?
This recipe looks amazing! I can’t wait to try it. I have an egg allergy do you have any recommendations for a substitute?
Hi Elizabeth, I haven't tried making these without eggs, but maybe a flax egg would work?
Soaked chia seeds. I would guess probably a teaspoon for 1 egg?
Two questions...is the rosemary in your recipe fresh or dried? I am assuming that since it is only 1 tsp that it is dried. So if I use fresh it would be a tbsp.
Also, the pan I would use is the muffin top pan similar to the small tart silicon pan you linked to, but mine is metal so I know it has to be sprayed. But will these biscuits actually rise? Other keto breads I have made really don't rise so I cannot slice them in half. I would think with all the leavening in this recipe you'r get a pretty good rise out of them? (No pun intended!)
Thanks for a scrumptious looking recipe! Cant wait to try these!
For the square biscuits, I used a metal pan and just sprayed some oil all over and they didn't stick. They rose quite high too.
For the silicone, I didn't spray the oil, but they rose very nicely and fluffy too (you can see the silicone ones in the video).
And I used dried rosemary.
Any possibility of making this without almond (allergy), and using another type of flour?
Thank you millions!
If you're not allergic to any other nut flours, you can use cashew flour or hazelnut flour. If you're allergic to nuts, I would try sunflower flour, I think it could work.
Kara L. Baas
These were absolutely the tastiest dish at Thanksgiving! Even the picky snooty-butts didn't complain!! I wonder how it would work to bake it focaccia style, slice it, toast it and use for pizza crust.
Thank you so much!! Yes, that sounds totally doable and delicious!!
Do you think I could make these today if I'm planning to bring them to Thanksgiving luncheon tomorrow?
Would I store in refrigerator until ready to serve or can they be left out on counter. (I'm in HI weather is 80's)
Thanks! Looks selicious!
You can make them today and store them in the fridge since it's cheese based. Warm them up a few minutes either in the microwave or oven before serving.
Is there a set amount of time that you recommend for medium sized muffin pans? I don’t have a biscuit or tart mold so I believe using a muffin pan would suffice. Or at least I should hope so.
I love your recipes by the way!
Hi Amber 🙂
If you make 7 muffins, it should be the same time as the biscuits mold as they're about the same size! Thank you! I hope you like this one too 🙂
Can you please convert the 45 ml for me into cups or tablespoon.
45 ml is 3 tablespoons.
I am new to the Paelo & gluten free world. Thanks for some recipes that appear to be 'user friendly' for newbies. I know it may sound stupid, but what do the letters in "PCOS" stand for?
This recipe wouldn't be good for paleo because it uses cheese. PCOS stands for polycystic ovarian syndrome.
It works for Primal though, which is Paleo + dairy.
Hi, where is the cheese in this recipe? I don't see it anywhere.
It's the first ingredients. Gouda 100g.
Thank you. Didn't see it in another section. The directions say cream cheese. I think you meant cream, cheese and butter.
Sorry just changed it! I meant sour cream, not cream cheese.