Simple and tender low carb biscuits with cheddar cheese are grain and sugar free. Enjoy with a pat of butter or split in half and add your favorite ingredients like scrambled eggs or chicken salad!
Low Carb Biscuits
These delightful biscuits are simple to make and so flavorful that even the most discriminating palate will have a hard time believing that they’re made without flour!
Would you believe that these low carb cheddar biscuits are only 2 carbs and 125 calories each?!
Biscuits made with all-purpose flour and similar wet ingredients to this grain-free recipe are just shy of 19 grams of carbohydrates!
That’s a big difference when limiting carbohydrates in your diet! But wait, there is a bonus, each tender bite is super filling and satisfying!
Gluten free biscuits made with almond flour!
Tender, delicious and easy to make too! No waiting for the dough to rise. All you do is whisk the dry ingredients together, and separately combine the wet ingredients.
Once the ingredients are incorporated, then combine the two together to form a dough. Gently fold in the shredded cheddar cheese and drop 1/4 – 1/3 cup of dough on a baking sheet.
Place in a pre-heated oven (400 degrees), and in under 15 minutes you will have perfect low carb biscuits!
What to eat with almond flour biscuits:
Enjoy almond flour biscuits with a bowl of soup like this poorman’s meatball soup, cauliflower soup, super good chili with beer, or use them as rolls like I did to make hamburger sliders!
You’ll love the hint of garlic and flavorful sharp cheddar cheese that is folded into the batter. The cheese melts right into the biscuit adding lots of flavor!
Tender Low Carb Cheddar Biscuits {Simple & Grain-Free}
Ingredients
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- 1 1/2 cups almond flour, superfine
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 2 large eggs
- 1/3 cup Greek yogurt, plain
- 1/4 cup butter, unsalted, melted and cooled
- 1/3 cup sharp cheddar cheese, shredded
Instructions
[email protected]'s Dinnertime Dish
I’ve got to try these biscuits soon, they sound so delicious!
Angela
This biscuits sounds incredible!!! A perfect one for our special weekend breakfasts too!
Debra C.
I love all things biscuits, it’s my weakness! I think I need to get busy and do some baking this weekend!
Justine
LOVE the idea of using them as slider buns!
Christie
I’ll have to try these for Dad. He’s low carb.
Healthy World Cuisine
Sandra we are just loving all of your low carb recipes. You know sometimes you just crave a little carb or something that you can sink your teeth into and this recipe is just perfect!
Jennifer A Stewart
I am about to do a low carb diet to get rid of all the stress eating and drinking I have been doing in preparation for my move! These look amazing because I hate giving up biscuits!
Deanna
YUM!!! I love these!! I cant wait to whip up some!!!
Michaela Kenkel
I can’t wait to give these a try!!
Amanda A
Looks tasty! Going to try these tonight with some sausage gravy.
Sandra Shaffer
My favorite!!
Stacia
These biscuits are SO delicious! I double the recipe and put 1/4 cup in a very well greased cupcake pan. Thank you for this great recipe!
Loukas Koufodontes
Can I swap out the Greek yogurt with sour cream?
Sandra Shaffer
That will work fine!
Katie
The closest I’ve found to buttery biscuits. I do swap out garlic powder for an extra 1/2 tsp of baking powder if I missed am going for regular biscuits vets red lobster cheddar bay biscuits. I am thinking of swapping cheddar for mozzarella or cream cheese and garlic for a cinnamon sweetener mix for a sweeter biscuit in the future. Has anyone made these cutting the butter into the dough versus melted?
Sandra Shaffer
Aren’t these delicious and the best part is they’re simple to make too! Great ideas on your modifications. Might have to try the cinnamon mix myself with either pumpkin pie spice or apple pie spice!
Ali
These are fabulous biscuits! Best ones I’ve made and so easy!!
Sandra Shaffer
Super easy recipe! Thanks for the nice comment, Ali!