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    Home » Special Diets » Low Carb Recipes » Low Carb Biscuits with Cheddar and Jalapeno

    Low Carb Biscuits with Cheddar and Jalapeno

    April 24, 2018 by Ashley 11 Comments

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    Low Carb Biscuits with Cheddar & Jalapeno - My PCOS Kitchen - Delicious keto cheddar biscuits filled with diced jalapeno! #cheddarbiscuits #lowcarb #ketobiscuits #biscuits #glutenfree #lchf

    These delicious Cheddar Jalapeno Low Carb Biscuits are buttery, crumbly and have a nice spicy kick to them!

    Low Carb Biscuits with Cheddar & Jalapeno - My PCOS Kitchen - Delicious almond flour biscuits that are gluten free and grain free.

    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!

    Low Carb Biscuits with Cheddar & Jalapeno - My PCOS Kitchen - Keto biscuits smothered in cream cheese and sour cream!

    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!

    Low Carb Biscuits with Cheddar & Jalapeno - My PCOS Kitchen - almond flour biscuits made with sour cream and cheddar cheese.

    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.

    Low Carb Biscuits with Cheddar & Jalapeno - My PCOS Kitchen - Delicious flaky cheddar biscuits with jalapeno pieces.

    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.

    Low Carb Biscuits with Cheddar & Jalapeno - My PCOS Kitchen - how to make low carb biscuits

    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 & Jalapeno - My PCOS Kitchen - jalapeno cheddar biscuits made with almond flour and sour cream.

    Low Carb Biscuits with Cheddar & Jalapeno - My PCOS Kitchen - jalapeno cheddar biscuits made with almond flour and sour cream.
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    5 from 1 vote

    Low Carb Biscuits with Cheddar and Jalapeno

    Delicious buttery and flaky biscuits filled with cheese and spicy jalapeno peppers.
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 8 biscuits
    NET Carbs 3.53g
    calories 286kcal
    Protein 10.52g
    Fat 25.81g
    Cook Ashley

    Ingredients

    • 100 g (3.53 oz) cheddar (or any other type of cheese)
    • 3 diced (3 diced) jalapeno peppers (canned or fresh)

    Dry Ingredients

    • 210 g (7.41 oz) blanched almond flour (about 1.5 cups tightly packed)
    • 1 tsp (1 tsp) baking powder
    • ¼ tsp (¼ tsp) baking soda
    • ½ tsp (½ tsp) salt
    • ½ tsp (½ tsp) paprika powder
    • ½ tsp (½ tsp) thyme
    • ⅛ tsp (⅛ tsp) cayenne powder

    Wet Ingredients

    • 2 (2 ) eggs
    • 1 tbsp (1 tbsp) apple cider vinegar
    • 6 tbsp (6 tbsp) melted butter
    • 6 tbsp (6 tbsp) almond milk
    • 6 tbsp (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

    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.
    Tried this recipe?Mention @mypcoskitchen or tag #mypcoskitchen!
    Follow me for more Low Carb Recipes!Mention @MyPCOSKitchen so that I can see all of your goodies!!
    Nutrition Facts
    Low Carb Biscuits with Cheddar and Jalapeno
    Amount Per Serving (1 biscuit)
    Calories 286 Calories from Fat 232
    % Daily Value*
    Fat 25.81g40%
    Saturated Fat 8.54g53%
    Polyunsaturated Fat 0.56g
    Monounsaturated Fat 3.54g
    Cholesterol 78mg26%
    Sodium 249mg11%
    Potassium 56mg2%
    Carbohydrates 6.53g2%
    Fiber 3g13%
    Sugar 1.25g1%
    Protein 10.52g21%
    NET CARBS 3.53g7%
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

     

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    Ashley

    Food Blogger | Beating PCOS through diet and lifestyle | Healthy Food Enthusiast | Amateur Photographer | Animal Lover | Based in Virginia

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    Reader Interactions

    Comments

    1. Sue Anderson

      August 11, 2018 at 11:38 pm

      Just found you on Pinterest. Your recipes look delicious. I am anxious to try them.

      Thank you for Sharing

      Reply
    2. Dianna

      July 28, 2018 at 8:34 am

      Almost 7 carbs per biscuit seems kind of high. How much is 100 grams of cheese in U.S. terms (cups or ounces).

      Reply
      • Mira

        July 29, 2018 at 12:06 am

        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.

        Reply
    3. Terri

      June 29, 2018 at 10:24 pm

      Do you think a flax egg would work? I’m allergic to eggs but this sounds yummy !

      Reply
      • Mira

        July 22, 2018 at 2:23 pm

        Hmm, I haven't tried to be honest! Let me know if you try!

        Reply
    4. Polda

      May 19, 2018 at 7:17 pm

      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.

      Reply
      • Mira

        May 23, 2018 at 11:02 pm

        Hi Polda, I think so. It might just taste like coconut!

        Reply
    5. Mary

      April 24, 2018 at 2:08 pm

      5 stars
      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?

      Reply
      • Mira

        April 24, 2018 at 11:11 pm

        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.

        Reply
        • Tammy Hardt

          February 15, 2019 at 9:54 pm

          Sorry, I just saw your reply, Myra! I see you recommend the sunflower flour. Thanks! 🙂

          Reply
      • Tammy

        February 15, 2019 at 9:52 pm

        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. 🙂

        Reply

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    Hi, I'm Ashley

    Ashley is a self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager.

    She was able to alleviate all of her PCOS symptoms by going on a culinary journey to heal herself. By eating gluten-free, sugar-free, low-carb and keto meals. Now, all of her PCOS symptoms all disappeared. Read More…

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    A self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager. Realizing the only way to thrive with PCOS was to change her lifestyle, Ashley decided to go on a culinary journey to heal herself.

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