I grew up loving warm, fluffy biscuits straight from the oven — but most recipes are packed with carbs. These Keto Cheddar & Chive Biscuits are my low-carb swap: golden, cheesy, and perfectly fluffy with a savoury chive kick.
They’re the kind of recipe that works for breakfast sandwiches, as a side with soup, or just warm with a pat of butter. In addition, they’re quick to make and easy to customize. As a result, this recipe becomes one you’ll want to make again and again.
In This Post
Why You’ll Love It
Ingredients & Substitutions
A handful of pantry staples is all you need — plus a few simple swaps if you want to change the flavour.
Almond flour – Use superfine blanched almond flour (not almond meal) for the fluffiest texture. This way, the biscuits come out light and airy instead of dense.
Cheddar cheese – Sharp cheddar works best for flavour, though mozzarella gives a milder taste. For variety, sprinkle a little smoked cheddar on top before baking.
Fresh chives – Add that gentle onion note. Green onions work as a swap.
Eggs – Bind the dough. Room temperature helps them whisk in evenly. Therefore, don’t skip this step if you want a consistent crumb.
Baking powder – Essential for lift.
Butter – Melted butter keeps them rich and moist. Ghee is a fine swap if needed.
Seasonings – Garlic powder, sea salt, and black pepper complete the flavour.
Baking tip: I like to scoop the dough with a cookie scoop for even biscuits, and bake on parchment sheets so they never stick.
How To Make Keto Cheddar & Chive Biscuits
These biscuits come together quickly in just one bowl. Here’s how:
First, get the oven ready.
Preheat & prepare. Heat oven to 350°F (175°C). Line a baking tray with parchment paper for easy release.
Mix dry ingredients. In a medium mixing bowl, whisk almond flour, baking powder, garlic powder, salt, and black pepper.
Tip: If your almond flour is clumpy, give it a quick sift for a lighter texture. This way, your biscuits bake fluffier.
Next, bring the dough together
Add wet ingredients. Stir in the eggs and melted butter until you have a thick, even batter. Tip: Don’t overmix — almond flour bakes turn dense if the dough is worked too much.
Fold in cheese & chives. Gently mix in the cheddar and chives until just combined.
Scoop biscuits. Use a cookie scoop or spoon to portion 8 mounds onto the baking tray. Flatten slightly with the back of a spoon.
Tip: Scooping evenly ensures the biscuits bake at the same rate. That’s why using a cookie scoop is my go-to.
Finally, bake and serve.
Bake. Bake for 18–22 minutes, until the tops are golden and the biscuits feel set when gently pressed.
Tip: Sprinkle a little extra cheddar on top before baking for golden, cheesy crowns.
Cool & serve. Transfer to a cooling rack for a few minutes, then enjoy warm. Finally, serve with butter or soup.
Tip: Don’t over-mix
For the fluffiest biscuits, stir the dough just until combined. Over-mixing will make almond flour bakes heavy instead of light.
Make Ahead & Storage
These biscuits are just as good the next day — and they freeze beautifully, too:
Recipe Tips
- Room temperature eggs – Cold eggs can cause the butter to seize. So, for best results, let them sit out for 10–15 minutes before mixing. This way, they whisk in evenly and create a fluffier biscuit texture.
- Chive swap – No fresh chives on hand? In that case, try spring onions for a similar mild flavour. Alternatively, diced jalapeño adds a zesty kick if you want more heat.
Recipe Card
Keto Cheddar Chive Biscuits
Description
These keto cheddar chive biscuits are golden on the outside and fluffy inside, packed with savoury flavour and a hint of fresh chives. Enjoy them warm with butter, or serve alongside soups and stews.
Ingredients
Instructions
How to Make Cheddar & Chive Keto Biscuits
-
Preheat
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. -
Mix Dry
In a large bowl, mix almond flour, baking powder, garlic powder, and salt. -
Mix Wet
In another bowl, whisk together the eggs, sour cream, and melted butter. -
Combine
Stir the wet mixture into the dry ingredients until just combined. -
Fold
Fold in shredded cheddar cheese and chopped chives. -
Scoop
Scoop the dough into 8 portions and place them on the prepared baking sheet. -
Bake
Bake for 15–18 minutes, until biscuits are golden brown. -
Serve
Enjoy warm, fresh from the oven.
Nutrition Facts
Servings 8
Serving Size 1 biscuit
- Amount Per Serving
- Calories 288kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 9g45%
- Cholesterol 90mg30%
- Sodium 390mg17%
- Total Carbohydrate 7g3%
- Dietary Fiber 3.5g15%
- Sugars 1g
- Protein 11g22%
- Net Carbs 3.5g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
These biscuits are best enjoyed warm, straight from the oven, however, you can also prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. Chilling helps the flavours meld and makes scooping even easier.
