Keto Sausage Cheddar Biscuits

Keto sausage cheddar biscuits came into my life one weekend when I was missing the comforting feeling of a warm, cheesy breakfast but still wanted to stay low-carb. I remember pulling together sausage and shredded cheddar, and I instinctively reached for almond flour instead of the usual biscuit mix. The smell as they baked was amazing—and biting into that first golden, savory biscuit made me realize I didn’t have to miss out on anything while eating keto.

These little biscuits have quickly become a staple in my house. I love how they’re quick to throw together and packed with flavor and protein. They make the perfect grab-and-go breakfast or snack, and they reheat beautifully. Whether you’re following a low-carb plan or just love a hearty savory bite, these biscuits check all the boxes.

Ingredients

Here’s what I use for these flavorful keto-friendly bites!

• Ground breakfast sausage – Adds savory spice and richness to every bite
• Shredded cheddar cheese – Melts into gooey pockets and brings sharp cheesy flavor
• Almond flour – Keeps it low-carb while adding a nutty biscuit texture
• Baking powder – Helps give the biscuits a little lift
• Eggs – Binds everything together and adds moisture
• Heavy cream – Makes the biscuits tender and rich
• Garlic powder – Gives them a warm, subtle flavor boost
• Salt – Enhances the savory notes and balances the richness

Tools You’ll Need

• Skillet – For browning the sausage
• Mixing bowl – To combine all the ingredients easily
• Muffin tin or baking sheet – I like using a muffin tin for neat biscuit shapes
• Whisk – Helps beat the eggs and cream together smoothly
• Spoon or scoop – For portioning out the biscuit dough
• Cooling rack – To cool the biscuits evenly after baking

Instructions

Step 1:

I start by preheating the oven to 375°F and greasing my muffin tin or lining it with parchment paper liners.

Step 2:

In a skillet, I brown the sausage over medium heat until fully cooked, then drain off any extra grease and set it aside to cool.

Step 3:

In a mixing bowl, I whisk the eggs and heavy cream together until smooth.

Step 4:

Next, I stir in the almond flour, baking powder, garlic powder, and salt. I mix it just enough to form a thick batter.

Step 5:

I fold in the shredded cheddar and the cooked sausage until everything is evenly combined.

Step 6:

Using a scoop or spoon, I divide the mixture evenly into the muffin tin cups.

Step 7:

I bake them for about 20–25 minutes or until the tops are golden and a toothpick comes out clean.

Step 8:

Once out of the oven, I let them cool on a rack for a few minutes before serving.

Tips

If you want a little extra kick, I sometimes add chopped jalapeños or a pinch of cayenne to the mix. These also freeze beautifully—just pop them into a freezer bag and reheat in the microwave for a super fast breakfast. I’ve also tried swapping cheddar with pepper jack or gouda and they’re equally delicious.

Ways to Serve

These biscuits are perfect on their own, but I often pair them with scrambled eggs or avocado slices for a full keto breakfast. You can also slice them in half and use them as mini breakfast sandwiches with a fried egg tucked inside. They make great savory snacks throughout the day, too!

Frequently Asked Questions

Are keto sausage cheddar biscuits freezer-friendly?

Yes! Let them cool completely, then freeze in a zip-top bag. Reheat in the microwave or oven as needed.

Can I use coconut flour instead of almond flour?

Coconut flour absorbs more liquid, so it’s not a 1:1 swap. I stick with almond flour to keep the texture biscuit-like.

How many carbs are in each biscuit?

Each biscuit has about 2–3 net carbs depending on the exact ingredients used, making them perfect for a keto lifestyle.

Can I make these dairy-free?

You can try using dairy-free cheese and coconut cream, though the flavor and texture will change slightly.

See You in the Kitchen

I hope you give these keto sausage cheddar biscuits a try! They’re warm cheesy and so easy to make—you’ll want to keep a batch on hand all week. Let me know if you experiment with your own mix-ins or cheese choices!

Happy Cooking!

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