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. 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!
Other recipes you might enjoy:
- Hot Ham and Cheese Roll-Ups with Dijon Butter Glaze
- Marinated Artichoke Hearts
- Crispy Baked Garlic Parmesan Wings
- Keto Bacon Jam
- Pepperoni Pizza Chips
- Keto Candied Nuts with Bacon
- Herby Everything Seasoning
- Peanut Butter Berry Breakfast Loaf
- Keto Blueberry Muffins
- Cheddar Jalapeno Bacon Biscuits
Keto White Cheddar Sausage Breakfast Biscuits
- Total Time: 40 minutes
- Yield: 8 biscuits 1x
Ingredients
- 4 ounces cream cheese, softened
- 1 large pastured egg
- 2 large cloves garlic, minced
- 1 tablespoons chopped fresh chives
- ½ teaspoon sea salt
- ½ teaspoon Italian seasoning (I use this brand)
- 1 ½ blanched cups almond flour (I use this brand)
- 1 cup sharp white cheddar cheese, shredded (Can also use regular sharp cheddar cheese)
- ¼ cup heavy cream
- ¼ 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
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Kim says
Love 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!
Gloria in Oregon says
White 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.
Carla M says
I just made these and OMG! They are amazing!!! Thank you for sharing such an amazing recipe!
Kim says
HOLY SCHMOLEY! These are AMAZING!! Thank you for sharing!
Jeannie says
These were very good! Thank you!
Ashleigh says
These 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
Wow! You created a whole new recipe. When made with the ingredients listed, it definitely has the crumbly biscuit texture.
Dena says
I 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??
Debbie says
I 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!
Carol says
Where 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.
Barb says
Excellent 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.