Low Carb Garlic Cheddar Biscuits

KristineBreads, Muffins, Cookies, Gluten Free, Kid Friendly, Low Carb, Recipes, Snacks4 Comments

Low Carb Garlic Cheddar Biscuits_4

First off, I wanted to say thanks for sticking around through my posting hiatus! Its been a busy summer, and we’ve been away for most of it with camping trips. If you follow me on Instagram, I’ve snapped a couple pics of our adventures this summer. While I regret not being consistent with posting new recipes, a little break is nice and the girls enjoy extra un-interuppted time with their mommy.  But, I’m happy to be getting back in my routine, and that means recipe testing and hopefully creating some new favorite recipes!

With summer being a little more indulgent than usual, I was inspired to make a low carb recipe that was easy and satisfying. These low carb garlic cheddar biscuits go great alongside any meal, and also make a great snack, and are very filling. My youngest gobbled them up too. They’re grain-free, as they’re made with almond meal (simply ground up raw almonds)

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The hubby and I love a good biscuit and I do have a more traditional gluten-free biscuit recipe, Low Fat Cheddar Herb Biscuits, which are 14 g of carbs per biscuit. Whereas these are only 4 g carbs per biscuit.

While they aren’t the exact same texture as a traditional biscuit, they get a nice crust on the outside, and are a fairly light texture considering they’re made with almond meal.  I chose to use almond meal vs. blanched almond flour because I had a huge bag of almonds on hand and it was easy to grind them up with my Blendtec. Plus, its a much cheaper option than buying blanched almond flour. But, if you have the blanched almond flour on hand, it would work just as well I’m sure.

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They have a light garlic and cheese flavor. As for the cheese, you are welcome to use more than suggested, but I didn’t want the fat grams to increase any more. You will get a stronger cheddar flavor if you use an aged cheddar, so that’s what I recommend using.

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Nevertheless, these are a quick to make gluten-free and grain-free biscuit option that are perfect alongside soup, sandwiches or even in little lunchboxes!

Low Carb Garlic Cheddar Biscuits
Prep time
Cook time
Total time
Easy and quick to make biscuits. Gluten-free, grain-free with a crispy crust and light texture.
Recipe type: Snack
Yield: 12 biscuits
  • 1½ cups almond meal (just ground up raw almonds)
  • 1 tsp garlic powder (ensure its garlic powder, NOT garlic salt or recipe will be too salty)
  • 1 Tbsp baking powder
  • 2 eggs
  • ⅓ cup non-fat greek yogurt
  • 3 Tbsp melted salted butter (just melted, not boiling hot)
  • ¼ cup shredded aged or sharp cheddar cheese
  1. Preheat your oven to 400 degrees F.
  2. Prepare a muffin tin by misting lightly with oil or cooking spray.
  3. In a medium bowl, mix together the almond meal, garlic powder and baking powder.
  4. Add in the eggs, greek yogurt, melted butter and cheddar cheese. Combine with a whisk until its combined and no lumps appear.
  5. Pour about 2 Tbsp of the batter into each muffin cup.
  6. Bake at 400 degrees F for about 11-12 minutes until golden brown.
  7. Once cooled, store leftovers in sealed container in fridge. Could also be frozen. To make crispy again, re-heat in the oven.
Serving size: 1 biscuit Calories: 132 Fat: 11.5 g Saturated fat: 3.1 g Carbs: 4 g Sugar: 0.8 g Sodium: 171 mg Fiber: 1.5 g Protein: 5.4 g Cholesterol: 41 g
Recipe adapted from Low Carb Family