These Jalapeno Cheddar Keto Biscuits are light, buttery, cheesy, and packed with just the right amount of spicy flavor. They’re an easy low carb and gluten free addition to breakfast, dinner or your favorite savory meal.
After spending years testing and refining my original keto biscuit recipe, it only felt right to start experimenting with a few different variations. These jalapeno cheddar keto biscuits are one of my favorite ways to change things up, combining the same light, buttery texture with sharp cheddar cheese and just the right amount of jalapeno heat.
Creating low carb and gluten free bread recipes for nearly 20 years has taught me that small changes can make a big difference, especially when it comes to texture. This recipe builds on the ingredient ratios that made the original keto biscuits work so well, with the addition of jalapenos for a savory twist. They’re perfect alongside breakfast, served with dinner, or enjoyed on their own as a quick snack.
Why You’ll Love This Recipe
- Easy. You only need a handful of ingredients and a couple simple steps to make these biscuits.
- Versatile. This recipe creates a savory biscuit recipe that works great for a dinner side or you can slice them and add a breakfast meat for a quick, savory breakfast.
- Meal-Prep Friendly. These jalapeno cheddar biscuits are meal prep friendly and reheat well.
Key Ingredients
This is a brief overview of the key ingredients you will need. For this recipe, the quality of ingredients really matters for the best flavor and texture. The complete ingredients list is included below in the recipe card.
- Cream Cheese: full-fat or reduced-fat cream cheese. Ensure the cream cheese has softened before you begin, or microwave in 10-second increments until it is soft and can be easily stirred.
- Shredded Cheese: cheddar or sharp cheddar cheese produces the best flavor and texture.
- Super fine blanched almond flour: we do not recommend an alternative like coconut flour with this recipe. Almond flour provides a light, fluffy texture which is perfect for biscuits. Coconut flour is more dense and provides a texture similar to cake which is not ideal for a biscuit recipe.
- Heavy cream: A higher fat content in heavy cream makes it a great choice for keto biscuits. However, if you’re not on a keto diet and simply wish to reduce carbs, you could use plain, unsweetened almond milk.
How to Make Jalapeno Cheddar Keto Biscuits
- Preheat the oven to 350 degrees. Meanwhile, dice your jalapeno and set aside. Then in a mixing bowl combine the softened cream cheese, shredded cheddar cheese, and eggs. Stir until cream cheese is smooth with no clumps.
- Now, add the super fine almond flour, baking powder, salt, heavy cream, jalapeno, and melted butter.
- Stir until combined then chill the dough for 10 minutes.
- Now, lightly sprinkle almond flour onto a cutting board and turn the dough onto the floured surface. Cut the dough into 6 equal portions and pat them into biscuits shapes. Remember, you want the dough to be nice and thick (like the photos).
- Then set them onto a greased or silicone-lined baking sheet. Bake 18-22 minutes until golden brown. *Optional-you can brush the tops of the biscuits with 1 tablespoon of melted butter.
Storage and Reheating Instructions
- Reheating: To reheat, wrap the biscuits in a paper towel and microwave in 30-second increments until warmed through.
- Refrigerator Storage: First, allow them to cool completely, then place in an airtight container and store in the refrigerator for up to 3-4 days.
- Freezer Storage: You can freeze these biscuits for up to six months. Allow to cool completely, then place in a freezer safe bag or container before freezing.
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Keto Jalapeno Cheddar Biscuit Recipe
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Ingredients
- 3 ounces softened cream cheese
- 1 cup shredded cheddar cheese
- 1/2 cup jalapeno finely chopped
- 2 large eggs
- 2 cups super fine blanched almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 350 degrees.
- Finely dice your jalapeno and set aside. Then in a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, and eggs. Stir until cream cheese is smooth with no clumps.
- Add the super fine almond flour, baking powder, diced jalapeno, salt, heavy cream, and melted butter.
- Stir until combined. Chill the dough for 10 minutes.
- Lightly sprinkle almond flour onto a cutting board and turn the dough onto the floured surface. Cut the dough into 6 equal portions and it pat into biscuits shapes. Remember, you want the dough to be nice and thick like the photos.
- Place the biscuits onto a greased or silicone-lined baking sheet.
- Bake 18-22 minutes until golden brown. Optionally, you can brush the tops of the biscuits with 1 tablespoon of melted butter.
