Keto Sausage Cheddar Biscuits

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Intensity Level: Easy (1 out of 5)
Servings: 8 biscuits
Dietary Tags: Keto, Low-Carb, Gluten-Free, Grain-Free, Sugar-Free

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The Last of the Recipe (Author’s Note)

*These biscuits are the solution to every keto breakfast struggle. After testing 12 different almond flour ratios, I’ve found the perfect balance—crispy edges, a soft interior, and so much savory sausage-cheese flavor that you won’t even miss the carbs. They reheat beautifully, freeze like a dream, and have saved my own morning routine more times than I can count. Consider this your new weekend meal prep staple.*

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Why You’ll Love This Recipe

• One bowl, no rolling pin. Just mix, scoop, and bake.

• Real texture. No crumbly, dry keto baking disasters here.

• 3g net carbs per biscuit. Fits your macros easily.

• Portable. Grab one cold from the fridge—it’s still delicious.

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Ingredients

US customary units — metric approximations in parentheses

• 2 cups (224g) superfine almond flour

• 1 tbsp baking powder (aluminum-free)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp salt

• 1/4 tsp black pepper

• 1/2 cup (113g) unsalted butter, cold and cubed

• 4 large eggs

• 1/2 lb (225g) breakfast sausage, cooked and crumbled (or raw—see tip below)

• 1 1/2 cups (170g) sharp cheddar cheese, shredded (divided)

• 2 tbsp fresh chives or green onion tops, finely chopped (optional)

Raw vs. Pre-cooked Sausage Tip: For the best texture, cook the sausage first and let it cool slightly. Raw sausage will release fat into the biscuits as they bake, making them greasy and dense.

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Equipment Needed

• Large mixing bowl

• Whisk

• Pastry cutter or two forks

• Rubber spatula

• Baking sheet

• Parchment paper

• 1/4-cup measuring scoop or ice cream scoop

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Instructions (Step by Step)

1. Preheat and prepare

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Cook the sausage (if not already done)

In a skillet over medium heat, cook the breakfast sausage, breaking it into small crumbles, until browned and cooked through (about 5–7 minutes). Transfer to a paper towel-lined plate to drain excess grease. Set aside to cool.

3. Mix dry ingredients

In a large bowl, whisk together:

• Almond flour

• Baking powder

• Garlic powder

• Onion powder

• Salt

• Black pepper

4. Cut in the butter

Add the cold, cubed butter to the dry mix. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse sand with some pea-sized butter bits remaining. (Do not overwork; those butter bits create steam for lift.)

5. Add wet ingredients

Crack the 4 eggs into the bowl. Stir with a spatula just until combined. The dough will be thick and slightly sticky—that’s correct.

6. Fold in the mix-ins

Add the cooled cooked sausage, 1 cup of the shredded cheddar, and the chives (if using). Fold gently until evenly distributed.

7. Scoop and top

Using a 1/4-cup scoop, portion 8 mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press the top of each mound slightly to flatten into a biscuit shape. Sprinkle the remaining 1/2 cup of cheddar over the tops.

8. Bake

Bake for 15–17 minutes, until the biscuits are golden brown on the edges and a toothpick inserted in the center comes out clean.

9. Cool (this is critical)

Let them cool on the baking sheet for at least 10 minutes. Almond flour baked goods are fragile when hot; cooling sets the structure.

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Time & Intensity Summary

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Nutrition Information

Per biscuit (1 of 8 servings)