These Keto White Cheddar Sausage Breakfast Biscuits are perfect for any meal – breakfast, lunch or dinner!
White Cheddar, Sausage Breakfast Biscuits – Low carb and gluten free. Sound to good to be true? Oh, it’s the truth my friend. They taste just like the real deal. I woke up this morning with a craving for biscuits. So, I whipped out my muffin top pan and went to work. At first I planned to make the Cheddar Dill Biscuits from my book and then I decided to get creative with things and make a new recipe entirely. Aubrey wanted me to be sure and tell you that these biscuits were “kid approved”. In fact, this batch makes 8 biscuits, which was 2 for each of us. Towards the end of the meal, Jon was bribing Aubrey for her second biscuit. That’s a WIN in my book. Think that biscuits are off the table in your low carb, primal lifestyle? Think again. Here is a low carb and gluten free biscuit recipe that will leave your whole family asking for more… I know mine was!
In addition to these White Cheddar Sausage Breakfast Biscuits, Check out some of my other favorite low carb biscuit and bread recipes:
- Hot Ham and Cheese Roll-Ups with Dijon Butter Glaze
- Peanut Butter Berry Breakfast Loaf
- Keto Blueberry Muffins
- Cheddar Jalapeno Bacon Biscuits
I have 3 new keto cookbooks out. Check them out here
Keto White Cheddar Sausage Breakfast Biscuits
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 biscuits 1x
Print Recipe
Pin RecipeIngredients
- 4 ounces cream cheese, softened
- 1 large pastured egg
- 2 large cloves garlic, minced
- 1 tablespoons chopped fresh chives
- 1/2 teaspoon sea salt
- 1/2 teaspoon Italian seasoning (I use this brand)
- 1 1/2 blanched cups almond flour (I use this brand)
- 1 cup sharp white cheddar cheese, shredded (Can also use regular sharp cheddar cheese)
- 1/4 cup heavy cream
- 1/4 cup water
- 6 ounces sausage, cooked and grease drained (I like to use link sausage and then thinly slice it. You can also use ground sausage)
Instructions
- Preheat the oven to 350°F
- In a medium bowl, using a hand mixer on low speed, whip the cream cheese and egg together.
- Add the garlic, chives, sea salt, and Italian seasoning. Mix the seasonings into the cream cheese mixture.
- Add the almond flour, cheddar cheese, heavy cream and water. Mix until all the ingredients are well incorporated.
- Using a rubber spatula, fold the sausage into the mixture.
- Drop the dough in heaping mounds into 8 wells of a lightly greased muffin top pan.
- Bake for 25 minutes. Let the biscuits cool in the pan before removing.
Notes
Per 1 Biscuit – Calories 321 | Fat: 28g | Protein: 13g | Net Carbs 3.5g
Lin says
September 5, 2015 at 9:39 pmOh my goodness! These sound amazing. I have to go to the grocery store tomorrow. I think I will pick up some almond flour and get to making these!!! MMMmmm…
Valorie says
September 6, 2015 at 5:31 amWhat other pan can you use, I don’t have a muffin top pan??
Peace Love and Low Carb says
September 6, 2015 at 11:01 amYou can use a regular muffin pan or also just drop the mixture in heaping mounds onto a rimmed baking sheet
Valorie says
September 6, 2015 at 11:05 pmTy so much for the quick reaponse!
Terri says
January 27, 2018 at 10:28 amWould be nice if the recipe showed here. My hubby is hungry! ????
Terri says
January 27, 2018 at 10:29 amI also already signed up but, had to do it again. Not cool.
Peace Love and Low Carb says
January 27, 2018 at 10:43 amI assure you there is no malicious intent here. There is an issue with the site and I am trying to fix it
Peace Love and Low Carb says
January 27, 2018 at 10:43 amNot sure what is going on. Trying to fix it right now. It is showing for me
Kim says
January 28, 2018 at 7:50 amYou did fix it and you ROCK!!! Just printed and I’m making them now. Your recipes are the best. Thank you, thank you!!
Lori says
June 8, 2016 at 8:13 amI personally use a brownie pan that has 12 squares. I get 10-11 squares and really like them this way.
angela says
September 17, 2017 at 10:04 amLove this idea!
Rachel says
September 7, 2015 at 9:55 amDo you think these would reheat in the microwave if stored in the fridge?
Peace Love and Low Carb says
September 7, 2015 at 10:35 amI would reheat them in the oven
Rachel says
September 7, 2015 at 10:46 amThank you
Rachel says
September 7, 2015 at 1:22 pmIf I wasn’t head over heels for my husband – I might leave him for you????. These were that good! Thank you for all that you share and your lovely cook books.
Cindy says
August 10, 2016 at 8:35 amJust wanted to let you know how awesome these are! I make a batch and wrap in waxed paper, then a freezer bag. Pop one out of the bag into the microwave for 1 minute on high, grab a hard-boiled egg and coffee and head to work! I must admit I will have them at other times but for a fast morning, they are absolutely perfect! Thank you!
Peace Love and Low Carb says
August 10, 2016 at 10:15 amYay! So happy that you enjoy them. They are a big hit in our house as well. Thank you so much for taking the time to come back and tell me.
Cindy says
December 3, 2017 at 2:04 pmThey do reheat in the microwave too!
Kay says
January 27, 2018 at 10:44 amI can’t see the recipe ingredients. Are they on the page?
Peace Love and Low Carb says
January 27, 2018 at 10:47 amI am having an issue with the site. Trying to fix it right now.
LuckyMama says
September 7, 2015 at 8:40 pmAwesome blog – I’m right there in the same boat with you. Lost a bunch of weight, blogged about it, gained it all back, and then felt embarassed about the whole thing. Like you, I’m back at it!
I’ll be following your progress! Onward!
Sue says
September 8, 2015 at 5:34 amThese were delicious! I’ve had one every morning for 3 days ????
Lela Brunet says
September 13, 2015 at 8:28 amJust got your cookbook and have already tried 5 or 6 recipes with great success. Your granola is a favorite in my house and they don’t know there is no grain in it HAHA! I am currently making the cheddar dill biscuits and as I was dropping batter in muffin pan I noticed “muffin top pan” I was wondering if I should cook them longer or at a higher temp to make sure they cook through in a muffin pan?
Lin says
September 21, 2015 at 8:32 pmAs soon as I saw this recipe I ran out and bought everything I needed to make it. I kept searching my history to find the recipe and kept putting in sausage muffins. I couldn’t find it! So I finally did a search for just sausage and… ta-da! There is was!!! Biscuits! Not muffins! Oh, I am so blonde. But now that I’ve found it I can make it. And I’ve pinned it so I can make it again!
Bre says
October 31, 2015 at 5:13 pmThese look great! Is there a nut free flour I can use to make this? Unfortunately, I have an allergy!
Elizabeth says
February 28, 2017 at 11:00 amI see this is an old questions, but I’m going to chime in–I’m going to try these with ground flaxseed instead of almond meal. The fiber content is so high, ground flaxseed is basically a carb-free food, so I use it in place of almond flour quite often. I can’t wait to try this recipe with my substitution!
Dar says
November 13, 2017 at 6:45 pmHi, Elizabeth. I’m just seeing this recipe now… were you successful in your substitution?
Lori says
November 8, 2015 at 12:09 pmJust made these. I used regular white (cheddar-ish) Irish cheese since I don’t like sharp and crumbly sausage. I baked in a brownie pan and got 12. I doubt there will be any left by tonight after the 2 of us DEVOUR these. These are SERIOUSLY amazing.
I’m so glad I have enough ingredients to make another batch tomorrow. I’m not a fan of eggs and these are going to take the place of eggs in a LOT of breakfast appearances. Thank you so much!
Mary says
November 28, 2015 at 7:44 amLove these. I have made them many times.
Wendy says
December 27, 2015 at 3:32 pmHi – this is a great recipe and I will definitely make these again! I may try adding some baking powder next time to try to give them some fluffiness – have you ever tried that? If so, how did it turn out?
Also, I thought I might swap a creamy fat that I have (sour cream or full fat yogurt), in place of cream cheese since I’m out of that. Have you ever tried that in this type of recipe?
Thanks for all your recipes!
Barb says
December 30, 2015 at 5:17 amExcellent recipe!! Will be making this frequently. Next time I will soften the cream cheese to make it easier to mix. Thanks for a great recipe.
Carol says
January 5, 2016 at 8:02 amWhere can I get your cookbook…name of it ? Our family is on a low carb , low sugar eating plan and we r searching for recps. . Thanks do much for sharing all the yummy recps on facebook. Carol G.
Debbie says
January 12, 2016 at 9:38 amI made these a while ago and love them. Don’t make the same mistake I made of spraying the pan way too much as they will turn out greasy. I will pay more attention to the instructions next time. Definitely a keeper!
Dena says
January 19, 2016 at 7:46 pmI made these tonight and they are delicious!! Mine were a bit crumbly. Didn’t stay together. Any suggestions? Maybe my sausage was too large of chunks??
Ashleigh says
January 23, 2016 at 7:20 pmThese were really good. I made some major tweaks though, I decided to go with a sweet theme instead. I had some blueberries so I mixed almond extract, vanilla extract, cinnamon, nutmeg, and ginger. I kept the shredded cheese but used mozzarella as that was what I had on hand. I sprinkled a little stevia in as well. The result was sweet, fruity, and nutty. The only issue I found was that my batter was really moist and it didn’t really get that flaky or crumbly texture that you expect in a biscuit. They were more like a muffin texture. I think next time I’m going to mix in a little bit of coconut flour and some baking powder. I let them cool a little bit and slathered them with butter and they were great.
Peace Love and Low Carb says
January 23, 2016 at 8:17 pmWow! You created a whole new recipe. When made with the ingredients listed, it definitely has the crumbly biscuit texture.
Jeannie says
March 6, 2016 at 5:43 pmThese were very good! Thank you!
Kim says
March 21, 2016 at 7:38 amHOLY SCHMOLEY! These are AMAZING!! Thank you for sharing!
Carla M says
March 30, 2016 at 5:29 pmI just made these and OMG! They are amazing!!! Thank you for sharing such an amazing recipe!
Gloria in Oregon says
April 9, 2016 at 12:27 amWhite cheddar, sausage biscuits is my first low-carb recipe, and they’re delicious! My husband has gone racing for the weekend, so I’m practicing a few of your recipes in hopes of successfully completing 60 days of low-carb (plan to go keto at some point). By sharing these foods with hubby, am hoping he decides to join me in getting healthy. Back to the biscuits–this first batch actually filled 10 full-size muffin cups. Maybe I put in too much sausage, did not weigh it. Anyhoo, I have a habit of many years where I eat a slice of hazelnut toast with my coffee every morning. Your biscuits are going to make this change EASY. Tomorrow I will be trying the crockpot kickin’ chili and a chocolate mug cake that may save me when things get rough. Thank you very much for sharing all this information and help with us. I know I can do this now.
Kim says
April 20, 2016 at 6:47 amLove your site! Awesome recipe. I didn’t have any sausage but I had some bacon I had to use up so I subbed that for the sausage. Left everything else the same. DELICIOUS! Even my non-grain-free non-LCHF friends and family loved these! Every recipie I’ve made of yours to date has been a winner….thank you for all you do!
Lori says
June 8, 2016 at 8:12 amI’m addicted to these for sure! I’ve made them numerous times. I made a batch this week and used a fine ground almond flour as opposed to the regular almond “meal” flour I had been using. The difference is pretty amazing and I don’t like this batch nearly as much. Totally different texture and oddly enough, a slightly different taste. Just a heads up on that, not sure if anyone else has found this to be true.
Otherwise, they’re one of my favorite things to make and eat all week 🙂
H Macdonald says
July 10, 2016 at 9:01 pmhi. I was wondering how can sausages be deemed a whole food when it’s a factory processed food full of salt, sugar and chemicals??
Peace Love and Low Carb says
July 10, 2016 at 9:04 pmEasy, I buy clean sausages. Some great clean and even whole30 approved brands to check out are Hemplers and Insernios. They are in most major grocery store.
Melissa Romano says
July 11, 2016 at 9:27 amJones Dairy Farm sausages are also great–plus, sold in bulk at Costco. Minimal ingredients! http://www.jonesdairyfarm.com/
Kelly says
July 17, 2016 at 6:40 amHi love! Just made these this morning && omg SO GOOD! Im not sure went wrong with mine but they are SO crumbly, they didn’t form together at all.. any tips??
KalynsKitchen says
August 5, 2016 at 6:16 amHappy Friday! Just letting you know that I featured this recipe today in my Low-Carb Recipe Love on Fridays. I hope a lot of my readers will try it!
Peace Love and Low Carb says
August 5, 2016 at 1:51 pmThanks so much for including me. I will definitely share it. Have an amazing weekend.
Amy says
October 29, 2016 at 6:20 amThese were amazing.
Melissa Berry says
January 31, 2017 at 2:12 amThese are delicious. Should they be stored in the fridge?
Peace Love and Low Carb says
January 31, 2017 at 6:19 pmYes, I typically store them in the fridge and reheat them in the oven
Cathy H. says
March 2, 2017 at 2:34 pmI made these this morning with some sausage scrambles and they are so good! Will definitely make these again.
Robyn says
March 29, 2017 at 7:58 pmI got up at 5:30 am to make these for my and my husband’s breakfast. My 6 year old got out bed & decided she needed one for breakfast too. After we were ALL completely blown away with how fantastic these were, I had to come home from work and make another batch to make sure everybody had enough for breakfast the rest of the week. Another winner from Kyndra!!! Thanks for all you do and share!!
Betty says
April 4, 2017 at 1:43 pmI have made this recipe several times now, and every time it gets gobbled up by my family! So yummy! Now I double it when I make them. Thank you for sharing it!
Anna says
May 29, 2017 at 10:54 amJust made these and I’m in love! I used half almond flour and half flaxseed meal and they came out great. Also used a spicy habanero cheddar since that’s what I had on had – so good! I baked them on a rimmed tray with a Silpat and got ten biscuits. I had two on each plate and when my husband came to get his he added a third biscuit before he had even tasted them! =) We are doing low-carb again after years away from it and it’s a whole new world. I’m so excited to be able to eat biscuits that taste just as good as the full-carb version and was thrilled to discover your blog last week. I’ve already made three of your recipes and have about a dozen more bookmarked. Thanks, Kyndra!
Tifmich says
May 29, 2017 at 5:59 pmWOW. Just made these to snack on during the week…so GOOD. Moist, tasty, i ended up eatimg 2. Not sorry. Thank you, again, for another great recipe!
Jan says
June 1, 2017 at 7:14 amI’ve made a lot of low carb breakfast biscuits over the years and these are by far the BEST! My muffin top pan makes 6 not eight, so I just made them a big larger.
They taste to me like Red Lobster Cheddar Biscuits with sausage and more herbs. Don’t substitute garlic powder, the fresh garlic and chives take these over the top. Make them exactly like the recipe. Awesome, Awesome recipe!!!!!
Shonda says
June 1, 2017 at 9:25 amBoy am I glad I ran across this recipe. God bless you for sharing. These are the best ever!!!!
Kathleen says
June 18, 2017 at 2:24 pmThese are delicious but baking them on a sheet pan didn’t do them justice. The batter slumped as it baked and they took on a puddled look. Not an appetizing appearance but quite tasty none-the-less. I need to get a brownie pan or a muffin top pan. I’d even try them again in a regular cupcake tin. And I will definitely make them again.
April says
July 2, 2017 at 3:47 pmThese look great I did a recipe and a half because I only have a mini tart pan with 6 wells and it’s much bigger than a muffin top pan. I also swapped half the amount of almond flour for coconut flour and added 1 T of psyllium husk and 1 teaspoon baking powder. I used kielbasa and jalapeño kielbasa. They’re in the oven can’t wait to try them with a large dinner salad!
Lindsey says
October 4, 2017 at 6:25 amWas hoping to do some make ahead breakfast meals to freeze. Has anyone perfected the art of freezing these?
Cindy says
January 20, 2019 at 11:10 amYes they freeze & reheat in the microwave great for a quick easy breakfast
Sherry says
December 10, 2017 at 8:30 amThese are the best thing I’ve had since starting Keto two weeks ago! Nothing about them tasted like substitutions. It just felt like eating a yummy cheddar biscuit! Thank you for posting this. 🙂
Gayle says
January 20, 2018 at 10:05 amJust made these and wow..delicious. I divided into 12 muffins and it was still enough batter to make a filling portion.
Mindy says
January 27, 2018 at 10:24 amI see pictures but I can’t find the recipe anywhere on this page.
Peace Love and Low Carb says
January 27, 2018 at 10:53 amSorry. There is an issue with the site and I am working to get it fixed.
Paula Gere says
January 27, 2018 at 10:35 amI really want to try these.. when I pull up the recipe, I only see pictures, not a recipe?
Maria Robinson says
January 27, 2018 at 10:42 amI must be an idiot because I don’t know where the recipe ingredients and directions are listed in this article but I sure would love to try it????
Peace Love and Low Carb says
January 27, 2018 at 10:47 amSorry. Having an issue with the site. Trying to fix it.
Karen says
January 28, 2018 at 9:32 amIT is fixed now and I can’t wait to try this recipe. It sounds delicious!
Julie says
January 27, 2018 at 11:09 amHi, where is the recipe?
Dawn says
January 28, 2018 at 3:00 pmSo yummy!! I made theese with sausage and without. I served them with aspargus soup. Thank you for recipe!
Christy says
January 31, 2018 at 3:48 pmThank you!! My first low carb recipe and it was amazing!
Soren says
July 29, 2018 at 4:23 pmFirst of all, I got to say AWESOME breakfast biscuits! I was wondering what kind of brands you use when you bake these. After I put the ingredients amounts and brand I use in my app it came up with for 1 muffin 300 calories/ 23g fat/ 8.4 net carbs/13.1 protein. I’m about a month into the Keto diet so I obviously have a lot to learn! Thank you
★★★★★
Debra from Seattle says
August 21, 2018 at 8:54 amHer recipes are always so good! I used the last of my not favorite choice of almond flour, and these were still delicious. Subbed out half the amount of chives because I only had the dried chives. Also, used crumbled bacon from Costco instead of the sausage. Loved these!
★★★★★
Judi Drake says
August 25, 2018 at 6:01 amGreat recipe, I love it. Convenient to bring to work
★★★★★
Debbie says
August 29, 2018 at 3:59 pmI don’t know what I did wrong, but my dough/batter was extremely runny. I added 2T of coconut flour to firm it up. I did everything else the same and they were delicious. These will be a regular addition to our menus
★★★★
Smalltownnyc says
October 7, 2018 at 9:20 amThese are amazing!!!!!!!!
Like. Beyond.
Would be great during thanksgiving too!
I used Spicey ground sausage. Delicious.
(Had to increase baking time- but just keep an eye on them)
★★★★★
Reek says
October 18, 2018 at 10:22 pmThese biscuits are just so dang gooooood 😉 I’ve already made them three times. My mother is super picky and even she likes them.
★★★★
Jennifer says
November 11, 2018 at 6:25 pmHello, I made this recipe a couple weeks ago and they turned out amazing. So amazing in fact that my non keto husband ate most of the biscuits, leaving only 2 for me. Planning on making more this week.
★★★★★
Karen says
November 21, 2018 at 8:43 amI made these for the sole purpose of making keto Thanksgiving dressing. My plan was to make them, chiop/crumble them up to dry in the oven and carry on with dressing *I* can eat with our Thanksgiving meal. My non-keto dressing has sausage in it anyway so this saved a step. Of course I had to try one ‘just to make sure’ when they came out of the oven and WOWZA! So delicious!
I used regular sharp cheddar, subbed 1/4 c of flax meal for 1/4 c of the almond flour and used a regular muffin pan. This filled up all 12 cups to almost even with the rim.
I’m hooked! Thanks for this recipe!
★★★★★
Michelle Miller says
November 25, 2018 at 4:56 pmIs water necessary? Can I use half a cup of heavy cream instead or would that mess them up? I have made this many times over the last couple of years. Absolutely love them!
★★★★★
Lauren says
December 3, 2018 at 2:59 pmI’ve made these multiple times over the past year, and they are DELICIOUS. I use a regular muffin pan, and this recipe makes 10-12, depending on how much I fill the muffin cups. I will say that in two different ovens, I have had to bake a bit longer than 25 minutes, more like 30-32. SO YUMMY.
★★★★★
Vanessa says
January 5, 2019 at 2:00 pmThese are seriously delish! And super easy. I used a cupcake pan, it made 9 biscuits. A new staple! And the kids loved them!
★★★★★
Maddie says
January 5, 2019 at 3:18 pmThese are great! My cream cheese wasn’t super well softened so I made sure the water I added was hot— a good trick if you’re in a hurry! Everything smoothed right out and these baked off perfectly in my muffin top pan. Thank you!
★★★★★
Susie says
January 12, 2019 at 1:20 pmJust found Kyndra 3 months ago and SO thankful I did! Every one of her recipes, I’ve made so far, have been amazing! This one is no exception—my “I’m-not-giving-up-carbs” husband even said they were very good. Thank you soooo much, Kyndra!
★★★★★
Stephanie says
January 13, 2019 at 12:42 pmI’m going to makes these for the Chili dog pot pie casserole recipe. Have you tried making the biscuit batter ahead, not baking it for a day or 2 ahead to drop the dough on top of the chili dog casserole? I’m trying to make it for a quick weeknight dinner?
Elizabeth says
January 22, 2019 at 9:46 amI was nervous because I’ve never made biscuits from scratch. These were fabulous. We all devoured them and I will be making them again.
★★★★★
Dee says
March 4, 2019 at 8:51 amI make this recipe with crawfish, I call them cajun carwfish muffins! My husband loves them! I just replace the italian seasonings with cajun and the sausage with cooked peeled crawfish. With a side salad these make a wonderful late brunch or dinner.
Neeta says
April 4, 2019 at 2:53 pmExcellent recipe. I used fat free cream cheese and fat free cream and it still turned out AMAZING!!! I added grilled chicken since I had no other meat but will try making a vegetarian batch next time. Yes!! Totally kids approved 👍👍👍
★★★★★
Kirsten says
May 26, 2019 at 11:59 amI just made these, but used cooked and dice bacon. So good!!
★★★★★