These keto sausage cheddar biscuits mix melted mozzarella, almond flour, and breakfast sausage into soft, savory rounds with a golden top and a cheesy center.
The dough comes together in one bowl with no rolling or cutting, and the cheese melts into the almond flour to give a tender crumb that stays low in carbohydrates. Pair a couple with eggs for a filling start to the day.
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Why This Keto Sausage Cheddar Biscuits Recipe Works
Mozzarella and cream cheese form the base of the dough, so the biscuits hold together without any wheat flour or starch.
Almond flour adds a mild nutty flavor and a soft texture, while the eggs bind everything into scoopable dough.
Cooked sausage and cheddar spread savory flavor through each biscuit, so there is no need for butter or extra toppings.
Ingredients for Keto Sausage Cheddar Biscuits
- For the dough: two ounces of softened cream cheese, two cups of shredded mozzarella cheese, two large eggs, one cup of almond flour, and one teaspoon of baking powder.
- For the mix ins: two ounces of thinly sliced cheddar cheese, chopped, and six cooked breakfast sausage patties, chopped into small pieces.
Cream cheese. Softened cream cheese blends smoothly with the mozzarella and eggs, so the dough turns creamy and mixes without lumps.
Mozzarella. Shredded mozzarella melts into stretchy strands that act like a binder and give the biscuits a chewy, bread like bite.
Almond flour. Finely ground almond flour gives structure and a soft crumb, and it replaces wheat flour in the dough.
Baking powder. A small amount of baking powder lifts the dough slightly so the biscuits bake up light instead of dense.
Sausage and cheddar. Chopped cooked sausage and cheddar add salt and fat, so the biscuits need no added salt.
How to Make Keto Sausage Cheddar Biscuits
1. Heat the oven. Heat the oven to 350 degrees F and line a large baking sheet with parchment paper so the biscuits release cleanly.
2. Mix the base. Beat the softened cream cheese, mozzarella, and eggs in a large bowl until the mixture looks smooth and evenly combined.
3. Add the dry ingredients. Stir in the almond flour and baking powder a little at a time until no dry streaks remain and the dough feels thick.
4. Fold in the extras. Fold in the chopped cheddar and sausage until they are spread evenly through the dough, taking care not to crush the pieces.
5. Shape the biscuits. Scoop twelve heaping spoonfuls onto the baking sheet, leaving about two inches between them, and pat each mound into a round.
6. Bake until golden. Bake for fifteen to twenty minutes until the tops are golden brown and the edges look set, rotating the pan halfway through.
7. Cool briefly. Let the biscuits rest on the pan for five minutes so they firm up before you move them to a wire rack.
How to Serve Keto Sausage Cheddar Biscuits
Serve the warm biscuits next to muffin tin egg bites for a protein rich breakfast, or alongside a bowl of creamy pumpkin soup at lunch. Stovetop bacon green beans make a simple side for dinner, and a cold caramel coffee frappe suits a weekend brunch. Split a biscuit and fill it with a fried egg for a handheld sandwich.
How to Store and Reheat Keto Sausage Cheddar Biscuits
Let the biscuits cool completely, then store them in an airtight container in the refrigerator for up to three days. For longer storage, freeze them for up to one month in a freezer bag with the air pressed out. Reheat in a toaster oven or skillet until the center reaches 165 degrees F and the cheese turns soft again.
Tips and Variations for Keto Sausage Cheddar Biscuits
Soften the cream cheese. Leave the cream cheese on the counter for thirty minutes so it blends smoothly with the other ingredients.
Chop small. Cut the sausage and cheddar into small pieces so each biscuit holds some of both and keeps its shape.
Use fresh cheese. Shred mozzarella from a block when you can, because it melts smoothly and holds the dough together well.
Measure carefully. Spoon the almond flour into the cup and level it, since a packed cup makes the dough dry and crumbly.
Do not taste the dough. The dough contains raw eggs, so wait until the biscuits are baked before tasting.
Add flavor. Stir in a pinch of garlic powder or a spoonful of chopped chives for extra savory depth.
Flag the allergens. These biscuits contain milk, eggs, and tree nuts, and some sausage brands also contain wheat or soy, so read every label.
Check trusted guidance. For more on how baking powder works, read the Iowa State Extension baking powder guide.
Frequently Asked Questions About Keto Sausage Cheddar Biscuits
How many keto sausage cheddar biscuits does one batch make?
One batch makes twelve biscuits when you scoop heaping spoonfuls, and the nutrition information is calculated for a single biscuit.
Can I make keto sausage cheddar biscuits without almond flour?
Almond flour gives the dough its structure, so replace it with coconut flour only in a tested recipe, since coconut flour absorbs far more liquid.
Are keto sausage cheddar biscuits good for meal prep?
Yes, the biscuits keep well in the refrigerator for three days and reheat quickly, so one batch covers several breakfasts.
Why are my biscuits flat?
Dough that is too wet spreads on the pan, so measure the almond flour carefully and make sure the baking powder is fresh.
Can I use turkey sausage?
Yes, cooked turkey sausage works, though the biscuits will taste slightly leaner and may need a pinch of salt.
Keto Sausage Cheddar Biscuits
Equipment
- Large baking sheet
- Parchment paper
- Mixing bowl
- Hand mixer
Ingredients
Main Ingredients
- 2 oz cream cheese softened
- 2 cup shredded mozzarella cheese
- 2 large eggs
- 1 cup almond flour
- 1 tsp baking powder
- 2 oz cheddar cheese thinly sliced, then chopped
- 6 cooked breakfast sausage patties chopped into small pieces, about 1 oz each
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Mix the dough. Beat the cream cheese, mozzarella, and eggs until smooth, then stir in the almond flour and baking powder.
- Add the mix ins. Fold in the chopped cheddar and sausage until evenly distributed.
- Shape and bake. Scoop 12 mounds onto the pan and bake for 15 to 20 minutes until golden brown.
- Cool. Rest on the pan for 5 minutes before serving warm.
