Keto Jalapeño Cheddar Biscuits

Keto Jalapeño Cheddar Biscuits

Cheesy, buttery, slightly spicy, and tender—these biscuits are perfect for parties, breakfast, or as a side with soup!

🧀 Ingredients

• 1½ cups almond flour
• 2 tbsp coconut flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp Italian seasoning
• 1 cup shredded sharp cheddar cheese
• 1–2 fresh jalapeños, finely diced
• 2 large eggs
• 3 tbsp melted butter
• 2 tbsp cream cheese, softened
• 1 tsp apple cider vinegar

👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together almond flour, coconut flour, baking powder, salt, garlic powder, onion powder, and Italian seasoning.
3. Stir in the shredded cheddar and diced jalapeños.
4. In a separate bowl, whisk together eggs, melted butter, softened cream cheese, and apple cider vinegar until smooth.
5. Add the wet ingredients to the dry ingredients and mix until a thick, soft dough forms. Let it rest for 3–5 minutes so the coconut flour can absorb moisture.
6. Scoop the dough into 8–10 portions onto the prepared baking sheet. Gently flatten each one into a biscuit shape.
7. Bake for 15–20 minutes, or until the biscuits are golden around the edges and cooked through.
8. Let them cool for 5–10 minutes before serving.

🔥 Optional Topping

Brush the warm biscuits with a little melted butter and sprinkle with extra cheddar, jalapeño, or parsley.

💡 Keto Tips

• Use full-fat cheddar and unsweetened almond flour.
• For extra heat, leave some jalapeño seeds in.
• For a milder version, use pickled jalapeños and drain them well.
• Store leftovers refrigerated for up to 4 days and reheat before serving.

Makes: 8–10 biscuits
Style: Keto • Low Carb • Gluten-Free