Keto Cheddar Chive Biscuits

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.

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:

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