Gluten-Free Easy Keto Cheese Biscuits
These fluffy, savory biscuits combine coconut and almond flour with sharp Cheddar cheese for a satisfying keto-friendly side dish. The addition of garlic powder adds a subtle savory note, while sour cream keeps them moist and tender. Perfect alongside soups, stews, or as a low-carb breakfast option. Unlike traditional biscuits, these hold together beautifully without wheat flour and have a slightly denser, more cake-like texture that's incredibly satisfying.
Ingredients
Instructions
- 1
Preheat the oven to 350°F and line a large baking sheet with a silicone mat or parchment paper
- 2
In a large bowl, whisk together the coconut flour, almond flour, baking powder, garlic powder and salt
- 3
Whisk in half of the shredded Cheddar
- 4
Stir in the egg whites, whole eggs, sour cream, and melted butter until well combined
- 5
Drop the mixture by rounded spoonfuls onto the prepared baking sheet making smallish mounds
- 6
Sprinkle the tops with remaining cheese and bake 20 to 23 minutes, until the cheese is melted and the biscuits are just firm to the touch
- 7
Remove from the oven and let cool on the pan
Tips
Make the mounds smaller than you think - these biscuits spread and rise significantly during baking
Greek yogurt can be substituted for sour cream for a tangier flavor and slightly different texture
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 5 days
Can be made up to 1 day ahead and reheated in a low oven
Serve warm or at room temperature
Common Mistakes
Don't make the mounds too large to avoid spreading into each other
Don't overbake as they can become dry
Substitutions
FAQ
Can I freeze these biscuits?
Yes, freeze baked biscuits for up to 3 months. Thaw at room temperature and reheat in a 300°F oven for 5-7 minutes.
What if I don't have coconut flour?
You cannot substitute coconut flour 1:1 with other flours as it absorbs much more liquid. The recipe would need significant adjustments.
How do I know when they're done?
The biscuits should be just firm to the touch and the cheese on top should be melted and lightly golden.