A low carb coconut flour biscuits recipe with everything you love about warm cheesy garlic bread, except for the carbs! These cheddar keto biscuits are sure to please.
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What type of cheese is best for biscuits?
Honestly, for these keto cheese biscuits, any variety of cheese that you enjoy the taste of can be used. If you are craving Cheddar Bay biscuits from Red Lobster, use sharp cheddar cheese.
If you prefer a softer cheese, American and Provolone both melt easily and go great with garlic. For something fancier, try a deep, rich bleu cheese such as Stilton. Even Fontina or Gouda would be delicious in this cheesy keto biscuits recipe.
Keep in mind, however, that garlic does not pair very well with sweet cheeses like mascarpone and Havarti.
Are keto biscuits with coconut flour hard to make?
Generally speaking, coconut flour can sometimes be challenging to work with, especially in baked goods.
Coconut flour absorbs a lot of moisture. So when you use it in things like bread and low carb cheddar biscuits, you need to use more liquid in the batter. Extra eggs may also be needed.
However, these coconut flour biscuits are incredibly easy to make because they’re keto drop biscuits.
When you make these, the dough isn’t rolled or cut before baking. You simply drop the batter from a spoon right onto a baking sheet.
How many carbs in a biscuit?
It is probably not a secret to anyone that traditional biscuits made with all purpose flour have a lot of carbs. Of course, the total depends a lot on how big the biscuits are and if there is additional sugar in the dough.
An average 2 ½ inch diameter biscuit, made from scratch, has 27 grams of carbs. To make matters scarier, there is just 1 gram of fiber in that 60g weight biscuit. So, a traditional cheddar biscuit has a whopping 26 net carbs!
Can you guess how many net carbs are in these low carb biscuits? Just 1.4 net carbs per cheesy, garlicky, piece!!
Do cheddar biscuits need to be refrigerated?
If you plan to eat them within 3 days, you can safely leave keto biscuits at room temperature. Just be sure to keep them in an airtight container or zip top plastic bag so they stay fresh.
More on the Recipe
This recipe for low carb biscuits was inspired by one in the book Cooking with Coconut Flour by Bruce Fife
This is my adaptation of Bruce’s recipe. To counteract the spongy texture that can happen when you bake with coconut flour, I add a little xanthan gum. Also, rather than using fresh garlic cloves, my recipe calls for garlic powder.
These cheddar biscuits really are the perfect keto comfort food! But if you want a more traditional biscuit without cheese, give my almond flour biscuits a try.
Serving Suggestions
You may be wondering what to serve them with. Here’s a few suggestions:
- Instant Pot Meatloaf
- Keto Cream of Chicken Soup
- Low Carb Beef Stew
- Keto Roast Beef
- Tomato Mozzarella Baked Chicken
They are also a perfect addition to eggs and bacon for breakfast. You can even use the batter to make a keto pot pie.
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Recipe
Keto Cheddar Biscuits with Coconut Flour
Video
Ingredients
- 4 eggs
- ¼ cup butter melted
- ¼ teaspoon salt
- 2 teaspoons garlic powder
- ¼ teaspoon onion powder
- ⅓ cup coconut flour
- ½ teaspoon xanthan gum optional
- ¼ teaspoon baking powder
- ½ cup sharp cheese shredded
Instructions
- Whisk together eggs, butter, salt, garlic powder and onion powder.
- In separate bowl, mix coconut flour with baking powder and xanthan gum.
- Whisk dry ingredients into egg mixture. Stir in cheese.
- Drop by tablespoonfuls onto greased baking sheet.
- Bake at 400 degrees F for 15 minutes.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Barbara Donaldson
Perfect. Fabulous. I baked them on a pizza stone. I made them exactly as directed
Amancy Polanco
When trying this recipe I used 1/4 cup of ghee (I ran out just as I was filling it, so topped it off with coconut oil). I also omitted 1 teaspoon of garlic powder and replaced it with oregano powder. I had no Xanthium gum and didn’t feel like running to the store, so omitted that as well. And then instead of the sharp cheese, I used sheeps milk manchego cheese. They came out very good! I would just say a little on the dryer side and could’ve used almost triple the amount of cheese. 🙂
Jean Mixon
I usually love your recipes, and have made many of them, but could not get this one to work. I followed the recipe exactly but it came out watery and the texture was totally off. The "biscuits" spread and came out like mini omelettes. Taste was OK was too eggy.
Teri
Excellent! I didn't have baking powder so used soda and Old Bay seasoning instead of garlic/onion. Texture excellent.
Deni
these are delicious and so quick and easy to make. What I don't eat right away I put in the fridge and then toast them in the air fryer at 390 for about 3 minutes; gives a nice crispy top. really good.
amanda
will the biscuits still form ok without the cheese? I'm not on keto, just looking for a nice and easy gluten-free biscuit recipe- thanks!
Lisa MarcAurele
It should be fine to leave out the cheese. It's added more for flavor versus form.
Melissa
Made these for supper and was very pleasantly surprised with how good they were. Thanks for the recipe!
Noel Judal
Yum, used this recipe as a base but I used 1/4 cup up grated Parmesan cheese and 1/4 cup of sour cream instead of cheddar. They came out perfectly. I also sprinkled some rosemary powder on top for a nice little kick.
Angie
Yikes! I’ve tried this recipe twice and both times ended up with a cookie sheet of flatbread… all ran together.
Lisa MarcAurele
It sounds like you had too much liquid or not enough coconut flour. Since coconut flour can vary in absorbency you may need to make slight adjustments to either liquid or flour depending on the consistency of the batter.
Jean Mixon
I had the same problem! The consistency was totally off. To liquids and eggy. The biscuits spread to look like flat cookies. Taste was just OK, b ut more like an individual egg omelet. Definitely not a biscuit. I usually love her recipes but this one just didn't come together
Lynn
Easy. Absolutely delicious-great flavor and texture!
jennifer
These are so delicious and easy, Lisa! Thanks so much for sharing, made a batch to go with soup this weekend.
Lisa MarcAurele
So glad the biscuits work out for you! I actually serve these all the time with my lobster bisque.
Shelby
I make a hearty african stew and these biscuits make it such a "comfort" meal. My girls slather them in butter but I personally just like them dipped into the stew. So delicious!
Fabi
Made these - they were amazing!