How to Make Low Carb Cheddar Biscuits (Gluten-Free)

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This was my first attempt at low carb baking, and it turned out delicious! These cheddar biscuits were easy on my blood sugar and tasted great.

I am very aware of the number of carbohydrates I eat in each meal. I’m a carb counter–not for fun or to lose weight, but because I just have to (<– the background story, in case you missed it; more details, in case you’re curious). When your pancreas decides to call it quits, and it becomes your job to do what a normal person’s body does automatically, you start looking at food–especially carbs–differently. I’ve come to learn that eating the recommended number of carbs a “normal” person should eat is not something I can do and still be healthy. So I eat low(er) carb.


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And let me tell you, in today’s society?? That is NOT easy. There are 26g carb in a cup of orange juice. A 1.5 ounce cookie is 30g carb. There are 46g of carb in a grade chai latte at Starbucks! A plate of eggplant parm at Olive Garden is 78g carb!! (And that’s not including the 2 breadsticks you want to eat, which are 26g a piece!!)

Low carb cheddar biscuits

Now, I’m not saying carbs are the enemy. You need a healthy dose of them to live, period. They’re even in vegetables! But what I am saying, is that as a person with T1D, 225-325g of carb a day will slowly kill me (your mileage may vary). So per my doctor’s instruction, I try to eat fewer than 150g of carb a day.

Normally it’s not terribly hard to reach this goal. It usually means a lot of vegetables, a reasonable amount of protein, a disappointingly small amount of pasta or rice, some good fats to help feel full and forgoing dessert, or perhaps opting for a smaller portion. Limiting bread, though, is one of the hardest things for me. Sometimes, you just want bread, you know?

So I did a quick Pinterest search for low carb bread options (that way I could have my bread and eat it too!) and I stumbled across this recipe by that looked pretty good (Update 2022: The website seems to be no longer available). I’ve never done any kind of low carb baking, so I thought I’d give these low carb cheddar biscuits a try.


  • 1.5 c almond flour
  • 2 Tbsp baking powder (yes, that’s 2 Tbsp)
  • 2 eggs
  • 1/3 c. sour cream
  • 4 Tbsp melted unsalted butter
  • 1/2 c. cheddar cheese, shredded
Low Carb Cheddar Biscuits Ingredients

You can usually find almond flour in the “health food aisle” of your local grocer. It can be a bit pricey, so sometimes ordering it online is cheaper. If you have a gluten sensitivity/intolerance or celiac disease, then you’re probably already familiar with almond flour. For the rest of us, it’s a flour made up of ground almonds…that’s it! It’s thicker/more grainy than white flour and tastes…kinda like almonds :)

Oops! The first time I tried these, my batter was too runny.

When I first tried making these biscuits I decided to make a half batch in case they were a total flop (I’m not the best baker). But while I remembered to put in only half of some called-for ingredients, I didn’t remember to do it for every ingredient. I came out with a “dough” that looked more like pancake mix that produced ugly, super gross biscuits that were too soft on the inside and burned on the outside. Thank goodness it was only a half batch, right? Well…sorta a half batch.

Low Carb Gluten-Free Cheddar Biscuits | | At just 3g of carb per biscuit, these cheddar biscuits are a tasty, low-carb alternative to regular biscuits!

I quickly realized my mistake, however, and tried again. This time, my “dough” actually looked like I expected:

Better batter - done correctly

To make these biscuits, you’ll want to combine all of your ingredients into a bowl and stir well. The original recipe called for salt and regular butter, but I felt the biscuits came out a little salty so in my adapted recipe above, I omitted the salt and specified unsalted butter. You’ll have to decide which you like best.

Cheddar biscuits in muffin tin

I then spooned my “dough” (“batter”?) into a muffin tin (about 2 heaping tablespoons in each cup). I’d advise using a brownie bar pan instead of a muffin tin, since I think the high walls of the tin made the sides of my biscuits turn out a little more golden brown than I would have liked. And you really should use some kind of tin to bake these babies: they won’t rise/fluff up like baked goods made with regular flour do, so the tin will help them keep their shape. Don’t forget to spray with cooking spray!

Finished baking cheddar biscuits in muffin tin

Bake your biscuits at 400 F for 10-12 minutes or until your biscuits are golden brown. To figure out how many carbs are in each biscuit, take the total grams of carb from your almond flour and divide it by the number of biscuits you have. There are 36g of carb in 1.5 cups almond flour; since this recipe makes about 12 biscuits, each biscuit has about 3g carb each! Not bad!

These biscuits are pretty tasty, but don’t expect them to taste exactly like “regular” biscuits. They’re a bit more dense:

Cheddar biscuits with a bite taken out - yummy!
Finished low carb cheddar biscuits
Finished biscuits
Finished low carb cheddar biscuits


Are little ones making it harder to find time for a healthy lifestyle? Wish you had more motivation? Here are 10 simple ways to get started feeling great that you can implement in just one day!

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