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Rosemary and Cheddar Biscuits (Keto | Low Carb)

This rosemary and cheddar keto biscuit recipe is low carb heaven. The muffin tin keeps them from over spreading and allows the outer part of the biscuit to become a beautiful golden brown while the middle stays lights a fluffy.

Rosemary and Cheddar keto biscuits stacked on a plate

Just 3.5g net carbs each!

Great for cool fall days paired with a low carb soup or a hearty keto chili!



My grandma has always made the absolute best cheese biscuits. End of story. 

One of my favourite meals growing up was a big batch of her fluffy cheesy biscuits, slathered in butter, with a piping hot bowl of homemade soup. 

But since I no longer eat wheat, my love of cheese biscuits needed to be put on permanent hiatus, until I finally cracked this keto friendly recipe for flourless, muffin tin cheese biscuits!

They are golden brown and full of flavour, but the inside is soft a fluffy just like Grandma used to make!

The muffin tin keeps them from overspreading and they are just everything you could want in a low carb cheese biscuit recipe!

Keto Cheese Biscuits, sliced on a plate

Why You Will Love These Biscuits

  • Low carb, flourless, keto friendly with only 3.5g net carbs
  • Quick, simple, and easy to make, great for dunking in soup or chili
  • Making biscuits in a muffin tin keeps them from spreading too thin
  • Soft and fluffy on the inside, golden brown on the outside
  • They make the house smell amazing

What's in a Keto Cheese Biscuit

You’ll Need:

  • Butter
  • Almond Flour
  • Baking Powder
  • Psyllium Husk
  • Salt
  • Sour Cream
  • Cheddar Cheese
  • Rosemary/Sage/Oregeno or another savoury herb
  • Egg
  • Black Pepper
A single low carb cheese biscuit on a cooling rack

What You Need to Know

Below are the key details you need to know to make this recipe. 

Start with cold butter

Using butter cold from the fridge or even frozen helps make a fluffy biscuit and will allow your batter to reach the proper consistency. 

Place the butter in the fridge or freezer until firm and grate into flakes with a box grater or a knife. 

Make a crumbly mixture

After grating the butter, add in the dry ingredients only. Using pastry blender or a fork mash everything until it forms a crumbly mixture kind of like very coarse sand. 

Don’t use your hands for this as your body heat will melt the butter. 

If the butter becomes too soft then pop the whole thing in the fridge to cool down.

Top: Crumbly mixture of dry ingredients and cold butter, Bottom: Biscuit dough with wet ingredients lightly mixed

Mix in the wet ingredients lightly

Be careful not to overmix the batter. Mix lightly with a spoon or fork until the wet ingredients are well combined. 

You do not need a mixer for this biscuit recipe. 

Use a muffin tin for perfect biscuits

Usually when I try to make keto biscuits, they spread too thin during cooking and become kind of like large pucks. 

This is because during cooking the fat in the mixture softens and before the biscuit can cook and firm up it begins to spread.

Using a muffin tin not only solves this problem, but it makes perfect, uniform, golden brown biscuits every time.

If you don’t have a muffin tin, you can still use a baking tray, just expect some spreading. 

You can also use a deeper cake pan and make a batch of pan biscuits which you can cut after baking. 

Don’t overfill the muffin tin

Leave a small gap to allows the biscuits to rise and avoid overflowing. A gap half the width of your pinky finger is plenty. 

Don’t forget to grease the muffin tin even if it’s non-stick!

Keto cheese biscuit dough in a muffin tin

Don’t over pack the biscuits

After loading the muffin tin, pack down the mixture very lightly with your finger to flatten the top but do not press them too hard into the wells. 

Almond Flour Biscuit Baking Time and Temperature

Temperature: 400°F [205°C]

Baking Time: 20-23 minutes

You Know it’s done when: The biscuit has risen and darkened, and is firm to the tough. When inserted, a testing stick or toothpick with pull out clean. 

A Deeper Dive

Bake in the middle of a 400°F [205°C] oven for 20-23 minutes depending on your oven. 

Once they are ready they should feel firm when you press down on them. The top and sides should be turning a golden brown. 

Like a cake, you can insert a test stick or a toothpick into the cooked biscuit, if it pulls out clean it should be ready.

Keto cheese biscuit baked in a muffin tin

Resting and cooling

Do not let the biscuits rest in the muffin tin any longer than a minute or two. It will cause the biscuit to become quite greasy. 

Pop the biscuits out of the tin and let them cool on a cooling rack until you are ready to serve them.

Recipes that pair well with these biscuits!

A single low carb cheese biscuit on a cooling rack

Keto Cheese Biscuits

Cheesy keto biscuits on a cooling rack
Prep Time 10 mins
Cook Time 20 mins
Servings 6 biscuits
Calories 238 kcal
Net Carbs 3.5 g
A simple recipe for savoury low carb rosemary cheese biscuits made with almond flour and psyllium husk. The keto biscuits are made in a muffin tin for perfect fluffy biscuits every time!


  • Mixing bowl
  • Muffin Tin or Baking Sheet
  • Cheese grater
  • Knife and Cutting Board
  • Cooling rack
  • Pastry blender or a large fork


  • 3 tablespoons butter cold
  • 1 cup almond flour
  • 3 tablespoons psyllium husk
  • teaspoons baking soda
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons sour cream
  • 1 cup cheddar cheese grated
  • 2 large eggs
  • 3 tablespoons rosemary and/or sage fresh, chopped


  • Preheat oven to 400°F [205°C].
  • Grate the cold butter. Using a cheese grater or a knife, chop/grate the cold butter into small pieces and add to the mixing bowl.
    3 tablespoons butter
  • Add the dry ingredients and mash. Add the almond flour, psyllium husk, baking soda, baking powder, salt, and black pepper. Mash the mixture together with a pastry blender or a fork until a well mixed, crumbly mixture has formed.
    1 cup almond flour, 3 tablespoons psyllium husk, 1½ teaspoons baking soda, ¼ teaspoon salt, ½ teaspoon black pepper
  • Add the wet ingredients and mix. Add the sour cream, grated cheddar cheese, eggs, and chopped rosemary/sage. Mix well until everything is well combined.
    2 tablespoons sour cream, 1 cup cheddar cheese, 2 large eggs, 3 tablespoons rosemary and/or sage
  • Grease muffin tin and add biscuit dough. Grease each cup of the muffin tin with butter or cooking spray. Fill each well with the biscuit dough until its just below the rim of the muffin tin.
  • Bake for 20-23 minutes. Bake in a 400°F [205°C] for 20-23 minutes until the biscuit has firmed up and risen. The top should be slightly brown and domed. Insert a cake tester or a tooth pick into the cooked biscuit, if it pulls out clean they are ready to come out.
  • Rest, cool, and serve. Carefully remove the biscuits from the muffin tin and rest on a cooling rack until you are ready to serve.


Muffin tin vs. Baking tray:  If you do not have a large muffin tin you can use a baking tray but the biscuit may spread quite a bit during cooking. 
Pan biscuits: In place of individual biscuits, you could make a single pan biscuit in a cake pan or casserole dish and slice it into portions. 
Fresh or Dry Herbs: This recipe uses fresh herbs, if you are using dried herbs use 1/3rd the amount. 
Reheating:  If you like you biscuit warm, nuke in the microwave for 8-10 seconds, toast, or warm in the oven.  
Make ahead, Leftovers and Storage: Store leftover biscuits in a sealed container in the fridge for use within a week or so. 


Calories: 238kcalCarbohydrates: 7.2gProtein: 7.9gFat: 20.8gSaturated Fat: 7.1gSodium: 413mgPotassium: 178mgFiber: 3.6gSugar: 1.2gVitamin A: 412IUCalcium: 207mgIron: 1mgSugar Alcohols: 0.06gNet Carbs: 3.5g
Did you give this a try?Mention @yummyforadam or use #yummyforadam on instagram!
Looking for a different low carb recipe?Something you don't see here or looking for a low carb version of your favourite recipe? Let me know so I can get working on it! Contact me directly or leave a comment!
Keywords: Almond Flour, keto bread, keto cheese biscuit recipe, low carb biscuits
Stacked low carb almond flour cheddar biscuits

Recipe Variations

Change the Herbs! Rosemary and sage are not the only savoury herbs you can used for these biscuits! Thyme, Oregano, chives, green onion, and garlic are all great additions!

Change the cheese! Cheddar cheese biscuits are my favourite, but any number of fancy cheeses could elevate these keto biscuits.


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