Easy Keto Cheddar Biscuits Recipe (Cheese Scones)

Rich and full of flavor, these keto cheddar biscuits are perfect for breakfast, brunch, or even dinner.

These keto cheesy scones were inspired by my easy keto dinner rolls, and pair well with this amazing keto pulled pork or a simple roast chicken.

They are also the perfect afternoon savoury snack.

Keto cheddar biscuits vs scones

Depending on where you live in the world, you may call this recipe a cheese scone, keto cheddar bay biscuits, or keto cheese biscuits.

Scones are traditionally from England, Scotland, and Ireland. Some scones are soft and fluffy while others are crispy and dense. Scones can be both sweet and savory.

These are my favorite sweet keto scones made with almond flour.

Those in the US will call these keto cheddar biscuits. But, outside of the states, “biscuit” is more commonly referred to as what the Americans call a cookie.

Cheddar Bay biscuits are “freshly baked, hot cheese garlic bread,†and are served at Red Lobster restaurants.

Ingredients

Making keto cheddar biscuits is similar to making Fat Head dough, but even easier. Many ingredients you may already have on hand, if not they are easy to find in the store.

Cheesy keto biscuits only need 7 simple ingredients and take only 5 minutes to make.

• almond flour – or almond meal
• shredded cheese – cheddar cheese is the most popular, but any type of cheese will work. I often use shredded mozzarella.
• baking powder – always check the expiry date of your baking powder!
• psyllium husk – this can usually be found in the health baking section of your store or in the suppliment section. Be sure to use unflavored plain psyllium husk.
• melted butter
• heavy cream
• eggs

See the recipe card at the bottom of this post for quantities.

Instructions

Making these keto cheddar biscuits is easy.

First, preheat your oven to 180C/350F. Then mix all your ingredients including the almond flour baking powder and cheddar cheese together in a large bowl.

Be sure to reserve just a little bit of melted butter to brush over your cheesy biscuits later. If your dough is too wet let it sit for a few minutes to thicken up.

Once your ingredients are mixed, use an ice cream scoop or spoon to place the dough in eight mounds on a lined baking sheet.

It’s okay if the keto biscuits look a little messy—they will shape up beautifully. If you prefer, you also shape them into triangles.

Brush your scones with melted butter and bake in the oven for 15 minutes or until done.

You’ll know your scones are done when the tops are golden brown and a toothpick or fork can be placed in the center of one and comes out clean when removed.

Hint: Sprinkle a little extra shredded cheddar cheese over the top of the scones before baking for a crispy cheese top. Add bagel seasoning, Italian seasoning, chili powder, or melted garlic butter to make these absolutely delicious.

Substitutions

Below you will find a few common substitutions you can use to make these keto cheddar biscuits fit your needs. If you have questions about any other substitutions feel free to ask in the comments.

• Almond flour – any nut flour can be used in place of almond flour. Coconut flour cannot be used in place of almond flour.
• Butter – coconut oil or olive oil can be used in place of butter.
• Psyllium husk – use ground flaxseed or chia seeds instead

Keep in mind that coconut flour has a greater absorbency than nut flours which is why it can’t be substituted for almond flour. You can read about why coconut flour and almond flour aren’t interchangeable here.

Variations

While these keto cheddar biscuits are amazing as-is, it’s always fun to mix it up a bit to make them even more delicious!

• Pesto – Mix in 2-3 tbsp pesto. See this nut-free pesto recipe on my website!
• Parmesan – replace 1/4 cup of shredded cheddar cheese with parmesan cheese.
• Spinach and Feta – add cooked, wilted, and drained spinach and some cubes of feta cheese. Top with pumpkin seeds.
• Spicy – add a pinch of chili and sprinkle a little on top.
• Keto Cheddar Bay Biscuits – top the bicuit with butter, garlic powder and a pinch of chopped parsley (fresh parsley works best)
• Keto cheddar garlic biscuits – mix garlic powder (or fresh garlic) with melted butter and brush the butter topping all over, or even mix garlic powder into the dough.

Equipment

I used a metal cookie sheet (baking sheet) to bake my keto biscuits on the second from the top rack in my oven. This lets the top of the scones get golden without overcooking the bottoms.

You can bake your scones with a glass or stone baking pan as well.

You may need to adjust the rack in your oven to accommodate how your pan distributes heat or remove the scones from the pan right away after baking to keep them from burning.

Storage

These keto cheddar biscuits are best served fresh from the oven. However, unbaked scones can be frozen and cooked later to ensure they are fresh.

To freeze your unbaked scones freeze them on the baking sheet until they are firm. Then remove them from the tray and store them in a freezer bag for up to 3 months.

To avoid freezer burn, it’s important to make sure the bags are squeezed before sealing them so you don’t have trapped air.

To bake the frozen cheese scones remove them from the freeze and arrange them on your baking tray. Let them defrost at room temperature for 20-30 minutes then back according to the recipe.

Top tip

Remember that everyone’s oven cooks a little differently. I recommend checking on your keto cheddar biscuits at 12 minutes and then again every 2-3 minutes until they are done.

The position of the baking sheet on the rack in the oven can really make a big difference in baking these scones. Too close to the bottom and the bottom make burn, too close to the top and the tops may become crispy.

If your oven is extra hot on the top you may want to bake your scones on the middle rack instead of closer to the top.

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