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
Neeta says
Excellent 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 👍👍👍
Dee says
I 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.
Elizabeth says
I was nervous because I’ve never made biscuits from scratch. These were fabulous. We all devoured them and I will be making them again.
Susie says
Just 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!
Maddie says
These 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!
Vanessa says
These are seriously delish! And super easy. I used a cupcake pan, it made 9 biscuits. A new staple! And the kids loved them!
Lauren says
I'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.
Michelle Miller says
Is 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!
Karen says
I 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!
Jennifer says
Hello, 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.