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
Paula Gere says
I really want to try these.. when I pull up the recipe, I only see pictures, not a recipe?
Mindy says
I see pictures but I can’t find the recipe anywhere on this page.
Peace Love and Low Carb says
Sorry. There is an issue with the site and I am working to get it fixed.
Gayle says
Just made these and wow..delicious. I divided into 12 muffins and it was still enough batter to make a filling portion.
Sherry says
These 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. 🙂
Lindsey says
Was hoping to do some make ahead breakfast meals to freeze. Has anyone perfected the art of freezing these?
April says
These 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!
Kathleen says
These 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.
Shonda says
Boy am I glad I ran across this recipe. God bless you for sharing. These are the best ever!!!!
Jan says
I'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!!!!!
Tifmich says
WOW. 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!