Keto Jalapeño Cheddar Biscuits

These warm, cheesy, slightly spicy keto biscuits are the perfect low-carb alternative to traditional biscuits. They’re gluten-free and packed with flavor!

Modern kitchen with white marble countertops and stainless steel appliances, featuring arranged ingredients like almond flour, cold butter cubes, fresh jalapeños, shredded cheddar, and parsley sprigs with modern cookware and utensils.

Key Info:

Prep Time: 20 minutes
Cook Time: 17-20 minutes
Total Time: 40 minutes
Servings: 6 medium biscuits
Difficulty: Moderate
Dietary: Keto, Gluten-free, Low-carb

Equipment Needed:

Large mixing bowl
Whisk
Pastry blender or fork
Baking sheet
Silicone mat or parchment paper
Measuring cups and spoons

Ingredients:

1½ cups almond flour (180g)
1½ tsp baking powder
½ cup shredded cheddar cheese (56g)
¼ cup heavy cream (60ml)
3 tbsp cold butter, cubed (42g)
¼ cup diced jalapeños (about 2 medium peppers)
2 tsp dried parsley
1 large egg
½ tsp salt
¼ tsp black pepper

Almond flour mixture being blended with cold butter in a modern kitchen, with diced jalapeños and shredded cheese in prep bowls nearby.

Method:

Preheat oven to 350°F (175°C)
In a large bowl, whisk together almond flour, baking powder, salt, and pepper
Cut cold butter into dry ingredients until mixture resembles coarse crumbs
Add beaten egg and heavy cream, mixing until just combined
Fold in cheese, jalapeños, and parsley gently
Form mixture into 6 equal-sized balls and place on lined baking sheet
Bake for 17-20 minutes until tops are golden brown and firm to touch

Hands in blue disposable gloves forming dough with cheese and jalapeno into balls on white marble kitchen countertop with modern cookware and utensils

Crucial Tips:

Keep butter COLD until mixing
Don’t overmix the dough
Space biscuits 2 inches apart on baking sheet
Remove seeds from jalapeños for less heat

Six raw biscuits with cheese and jalapeño on a parchment-lined baking sheet in a modern kitchen with green subway tile backsplash and warm, earthy color grading

Storage & Variations:

Store in airtight container for 2 days at room temperature
Freeze up to 3 months
Try with different cheeses (pepper jack, mozzarella)
Add crumbled bacon for extra flavor
Substitute bell peppers for milder taste

Freshly baked biscuits with melted cheese and jalapeños on cooling rack in a modern kitchen with green subway tiles and copper pots

Nutritional Info (per biscuit):

Calories: 285
Net Carbs: 3g
Protein: 8g
Fat: 26g

Common Mistakes to Avoid:

Using warm butter (makes biscuits flat)
Overworking the dough (creates tough biscuits)
Skipping parchment paper (causes sticking)
Not preheating the oven fully

This recipe makes perfectly tender, flaky keto biscuits that even non-keto eaters will love. The key is handling the dough gently and using cold ingredients for the best texture.