Last updated on June 4th, 2019 at 07:43 am
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 eat dairy free, then you’ll definitely want to make some dairy free biscuits. These don’t use cheese or sour cream so they’re perfect for a paleo diet or dairy free keto diet!
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! You could even use this keto cheddar foccacia recipe to top your biscuits skillet with.
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
Ingredients
- 100 g cheddar (or any other type of cheese)
- 3 diced jalapeno peppers (canned or fresh)
Dry Ingredients
- 210 g blanched almond flour (about 1.5 cups tightly packed)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp paprika powder
- 1/2 tsp thyme
- 1/8 tsp cayenne powder
Wet Ingredients
- 2 eggs
- 1 tbsp apple cider vinegar
- 6 tbsp melted butter
- 6 tbsp almond milk
- 6 tbsp sour cream
Instructions
- 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!
WATCH THE RECIPE VIDEO (must disable adblocker)
Notes
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).
All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.
Shares are very much appreciated, just make sure to share a link and not a screenshot.
Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.
Sue Anderson says
Just found you on Pinterest. Your recipes look delicious. I am anxious to try them.
Thank you for Sharing
Dianna says
Almost 7 carbs per biscuit seems kind of high. How much is 100 grams of cheese in U.S. terms (cups or ounces).
Mira says
A normal biscuit has 45g of carbs so 7 is pretty low I think. I don’t do total carbs, though, just net which is 3.5g which is really low. According to google,
100g of cheese is about a cup. Also if you click US IMPERIAL on the recipe card, it’ll convert the recipe in US terms.
Terri says
Do you think a flax egg would work? I’m allergic to eggs but this sounds yummy !
Mira says
Hmm, I haven’t tried to be honest! Let me know if you try!
Polda says
Can I use coconut milk, the canned one and omit the Jalapenos? They do look amazing. Thank you for posting this and many of your awesome recipes.
Mira says
Hi Polda, I think so. It might just taste like coconut!
Mary says
These look amazing!! I love the idea to have it with eggs Benedict, I haven’t had that in years since I hadn’t found a good gluten free alternative. I’m allergic to almonds so a lot of gluten free recipes and foods I can’t eat. Sometimes the regular gluten free flour works or coconut flour. What do you think would work better for this recipe?
Mira says
Hi Mary, coconut flour won’t work, but I think Bob’s red mill 1-1 flour should work for this! Or sunflower seed flour should work too.
Tammy Hardt says
Sorry, I just saw your reply, Myra! I see you recommend the sunflower flour. Thanks! 🙂
Tammy says
Hi Mary, I have an allergy to almonds, also. I sub sunflower flour 1 to 1 for the almond flour and it usually works for me. What are your thoughts, Myra. I know I will be making these and subbing sunflower flour. I can let you know how they turn out if you would like. 🙂