Last updated on July 26th, 2018 at 04:54 pm
These delicious Cheddar Jalapeno Low Carb Biscuits are buttery, crumbly and have a nice spicy kick to them!
Jalapeno Cheddar Biscuits everyone will love!
I decided to make these low carb biscuits because I wanted to have some kind of bread for the Eggs Benedict that I made for breakfast. It was the perfect opportunity for me to work on a new low carb biscuits recipe!
The last time I uploaded my recipe for my cheesy keto biscuits, it was made with some gouda cheese. This time, I altered the wet ingredients ratio a bit, switched the gouda for cheddar and added some diced jalapeno peppers and different spices for flavour!
I think these jalapeno cheddar biscuits have become my favourite keto biscuits of all time. They are extremely soft and fluffy, cheesy, and full of spiciness from the peppers and spices.
If you’re not used to spicy food, I would suggest leaving the cayenne pepper out of the recipe and maybe decreasing the amount of jalapeno peppers that you use. I personally used canned jalapeno peppers as that’s the only thing we have in Japan, but I bet fresh ones would taste even spicier.
Feel free to switch the cheese for any other kind of cheese as this low carb biscuits recipe will work with any!
My favourite almond flour biscuits
These almond flour biscuits can be used for toasts, sandwiches, or even dipped into soup. You could even use these low carb biscuits instead of my normal cheesy keto biscuits for my sausage gravy and biscuits skillet to add some spiciness to your breakfast!
These were so yummy that I made a double batch, first to test out the recipe and then to take a video for them, which I will upload soon. Now I have about 16 almond flour biscuits that I should probably freeze or I may eat them all!
Depending on what kind of mold you use, your almond flour biscuits’ size will differ. I used a mini tart mold for these so they are rather small in size, but if you used muffin pans or biscuit pans, they will obviously get bigger.
How to make these Keto Biscuits
I always like to mix my wet and dry ingredients separately to ensure that the baking soda and baking powder doesn’t activate too early. For this keto biscuits recipe, as soon as you add the apple cider vinegar to the batter, the sour cream will clump up, but that’s okay. When you mix it with the dry ingredients it’ll go back to being smooth.
The sour cream we have in Japan is quite thick, almost thick like cream cheese, and so adding it at the end will create some clumps. If your sour cream is more on the runny end, feel free to add it before or after adding the wet ingredients to the bowl.
I used my silicone mini tart mold to make these. I highly suggest using a silicone mold to ensure that the batter doesn’t stick and breaks your biscuit apart when cooled.
You just need to mix the wet and dry ingredients together, spoon a few tablespoons of the keto biscuits batter into the silicone molds and bake in the oven. You could even place some extra jalapeno pepper slices and shredded cheddar cheese over each biscuit for more flavour if you wanted.
You need to wait until they have cooled for a good 5 minutes before taking them out of the mold or you risk breaking them apart. Once cooled, though, they are quite solid and can be used for sandwiches and the likes.
Low Carb Biscuits with Cheddar and Jalapeno
Delicious buttery and flaky biscuits filled with cheese and spicy jalapeno peppers.
- 100 g cheddar or any other type of cheese
- 3 diced jalapeno peppers canned or fresh
Preheat the oven to 180C/350F.
Add the wet ingredients to a bowl and mix well. The sour cream will curdle with the apple cider vinegar, but that's okay.
In a separate bowl, mix all of the dry ingredients together.
Pour the wet ingredients into the dry ingredients and mix well with a silicone spatula.
Spoon a few tablespoons onto the silicone mini tart mold. You should have enough batter to make 8 biscuits.
Place the biscuits into the oven and bake for 25 minutes. Remove from the oven and let cool a good 5 minutes or longer before taking them out of their molds. They are now ready to serve!
I measure all of my ingredients with a scale. I do not use cups when making baked goods as the weight of the ingredients greatly differ depending on if you stuffed the cups or not, the climate and altitude. The recipe is available in grams and ounces.