Keto Jalapeño Cheddar Biscuits That’ll Make You Forget Carbs Ever Existed

Keto jalapeño cheddar biscuits are the perfect answer to your low-carb breakfast cravings.

No more staring longingly at regular biscuits while everyone else enjoys them with their morning coffee. These beauties pack all the buttery, cheesy, spicy goodness you want without derailing your ketosis.

I’ve been perfecting this recipe for months after countless dry, crumbly disasters that tasted more like cardboard than comfort food. Trust me, I’ve made every mistake possible so you don’t have to.

KEY INFO

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 8 biscuits
Difficulty: Easy (seriously, if I can do it, you can too)
Dietary tags: Keto, low-carb, gluten-free, vegetarian

EQUIPMENT NEEDED

Essential tools:

• 2 mixing bowls
• Whisk
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Ice cream scoop (for perfect portions)

Simple alternatives:

• Use a large spoon instead of ice cream scoop
• Non-stick spray if you’re out of parchment paper

INGREDIENTS

Main components:

• 1½ cups almond flour (180g) [coconut flour works but use ½ cup and add extra egg]
• ¾ cup sharp cheddar cheese, shredded (90g) [pepper jack adds extra kick]
• 2 large eggs
• ¼ cup fresh jalapeños, diced (remove seeds for less heat)
• 4 tablespoons butter, melted (60g)
• 3 tablespoons sour cream [Greek yogurt works too]
• 2 tablespoons heavy cream

Seasonings:

• 1½ teaspoons baking powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika (optional but recommended)

METHOD

1. Preheat your oven to 400°F (200°C). Line baking sheet with parchment paper.
2. Mix all dry ingredients in large bowl. Whisk almond flour, baking powder, garlic powder, salt, pepper, and paprika until no lumps remain.
3. Combine wet ingredients in separate bowl. Whisk eggs, melted butter, sour cream, and heavy cream until smooth.
4. Pour wet ingredients into dry. Fold gently with spatula until just combined – don’t overmix or you’ll get hockey pucks.
5. Fold in cheese and jalapeños. Distribution should be even throughout the dough.
6. Scoop dough onto prepared baking sheet. Use ice cream scoop or spoon to make 8 equal portions, spacing them 2 inches apart.
7. Bake for 12-15 minutes until golden brown on top and edges are set. They should feel firm but not hard when gently pressed.
8. Cool for 5 minutes before serving. This prevents them from falling apart when you move them.

CRUCIAL TIPS

• Don’t skip the sour cream – it’s what keeps these moist and tender
• Fresh jalapeños beat jarred every single time for texture and flavor
• Cold ingredients work better – room temperature eggs and dairy are fine, but cold cheese stays in chunks
• Check your baking powder – expired leavening = flat, dense biscuits
• Underbake slightly rather than overbake – they continue cooking on the hot pan

STORAGE & SCALING

Storage:

• Room temperature: 2 days in airtight container
• Refrigerator: 1 week sealed
• Freezer: 2 months wrapped individually

Reheating:

• Oven: 350°F (175°C) for 5 minutes
• Microwave: 15 seconds (softer texture)

Doubling the recipe:

Use two baking sheets and rotate halfway through baking time.

Common mistakes to avoid:

• Overmixing creates tough biscuits
• Too much jalapeño makes them soggy
• Forgetting to dice jalapeños small enough
• Opening oven door too early (they’ll collapse)

Winning variations:

• Add crumbled bacon for breakfast heaven
• Try pepper jack and green onions
• Mix in fresh herbs like chives or rosemary
• Make them into breakfast sandwiches with eggs

These keto jalapeño cheddar biscuits solve the eternal low-carb breakfast problem without compromise. They’re fluffy, cheesy, slightly spicy, and absolutely nobody will guess they’re made with almond flour. I’ve served them to carb-loving friends who asked for the recipe immediately.

The key is treating the dough gently and not overthinking it. Mix, scoop, bake, enjoy. Your morning coffee just found its perfect companion.