Name: Keto Garlic Cheddar Drop Biscuits
Prep time: 5 min
Cook time: PT-488375H57M11S
Total time: PT-488375H57M11S
Cuisine: American
Ingredients: 2 cups almond flour; 1 tbsp baking powder; 1 tsp garlic powder; ½ tsp salt; ½ cup sour cream; 2 large eggs; 1 ½ cups shredded cheddar cheese (plus extra for topping); 2 tbsp butter, melted (for drizzling); Fresh parsley, chopped (for garnish)

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These keto garlic cheddar drop biscuits are a delightful blend of cheesy, garlicky goodness with a fluffy inside and a golden top. They’re the perfect low-carb alternative to classic biscuits, and I love enjoying them fresh out of the oven with a drizzle of butter.

Why You’ll Love This Recipe

I love this recipe because it gives me all the comforting flavors of a biscuit without the extra carbs. The cheddar and garlic create a savory flavor that pairs perfectly with soups, salads, or even as a snack on their own. I also like that they’re quick to make, and the ingredients are simple, so I can whip up a batch anytime.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Almond flour
Baking powder
Garlic powder
Salt
Sour cream
Eggs
Shredded cheddar cheese
Butter (for drizzling)
Fresh parsley (for garnish)

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
I mix almond flour, baking powder, garlic powder, and salt in a medium bowl, then set it aside.
In a microwave-safe bowl, I melt the cheddar cheese with sour cream in 30-second intervals until smooth.
I combine the dry mixture with the melted cheese mixture and stir well.
I add the eggs and mix until fully combined.
I chill the dough in the refrigerator for about 15 minutes.
I spoon the dough onto the prepared baking sheet and sprinkle with extra cheddar cheese.
I bake for 15–17 minutes, until the biscuits are golden brown.
Once done, I drizzle with melted butter and garnish with fresh parsley.

Servings and timing

This recipe makes about 4 servings (roughly 8 biscuits). Prep takes about 5 minutes, baking takes 17 minutes, and in just 22 minutes total, I have warm, cheesy keto biscuits ready to enjoy. Each serving has around 137 calories, 4g total carbs, 2g net carbs, 11g fat, and 5g protein.

Variations

Sometimes I add a pinch of Italian seasoning or dried rosemary for a more herb-forward flavor. I also like swapping cheddar for mozzarella or pepper jack for a different cheesy twist. If I want them extra garlicky, I mix a little garlic butter and brush it over the tops before serving.

storage/reheating

I store leftover biscuits in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them in the oven at 300°F (150°C) for about 5 minutes so they stay fluffy and fresh. They can also be frozen for up to 2 months and reheated straight from the freezer.

FAQs

Can I use coconut flour instead of almond flour?

I don’t recommend a straight swap because coconut flour absorbs more liquid. If I do use it, I reduce the amount and adjust the eggs.

Can I make these dairy-free?

Yes, I can use dairy-free cheese and a dairy-free sour cream alternative to keep them keto and dairy-free.

Do I have to chill the dough?

Yes, I like chilling the dough for about 15 minutes—it helps the biscuits hold their shape and bake up fluffy.

Can I make these in advance?

Yes, I often prepare the dough ahead of time, refrigerate it, and bake the biscuits fresh when I’m ready.

What can I serve these biscuits with?

I like pairing them with soups, stews, or keto-friendly chili. They also make a great snack on their own.

Conclusion

These keto garlic cheddar drop biscuits are one of my favorite low-carb baked goods to make. I love their cheesy, garlicky flavor and how quickly they come together. Whether I serve them with dinner, as a side, or enjoy one warm with butter, they’re always a hit and keep me satisfied without the carbs.