Low-Carb Cheddar Biscuits with Almond Flour & Greek Yogurt

These low-carb Greek yogurt biscuits are made with almond flour, eggs, and cheddar cheese for a tender, cheesy bite. At 3.2g net carbs per biscuit, they’re a delicious grain-free alternative to classic biscuits. Simply mix, scoop, and bake—no rolling needed! Serve with sausage, soup, or toast them for breakfast sandwiches.

16 biscuits

Prep Time 15

Cook Time 20

Total Time 35

Ingredients

3 cups (336 g) almond flour
1 tablespoon (1 tablespoon) baking powder
½ teaspoon (½ teaspoon) baking soda
½ teaspoon (½ teaspoon) salt
3 tablespoons (42 g) chilled butter - (cut into small pieces)
⅓ cup (66 g) unflavored Greek yogurt - (very thick and cold)
2 large (100 g) eggs - (beaten)
¾ cup (85 g) shredded Cheddar cheese

Instructions

Preheat oven to 350˚F (180˚C) and grease a baking sheet.
Mix dry ingredients: In a medium bowl, whisk together 3 cups almond flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Cut in butter: Add 3 tablespoons chilled butter and use a pastry cutter or your fingers to blend it into the flour until the mixture resembles coarse crumbs.
Combine wet ingredients: In a separate bowl, whisk together 2 large eggs and 1/3 cup unflavored Greek yogurt. Pour into the dry mixture and stir until just combined.
Fold in cheese: Gently mix in the 3/4 cup shredded Cheddar cheese until the dough is evenly moistened. If the mixture seems dry, add a little more yogurt.
Scoop and shape: Drop spoonfuls of dough onto the prepared baking sheet using an ice cream scoop or two spoons. Lightly smooth the tops with damp fingers, but don’t flatten.
Bake for 15-20 minutes until golden brown.
Cool before serving: These biscuits are delicate when warm, so let them rest before handling.

Notes

Storage Tip: Freeze leftovers in an airtight container. To reheat, slice in half and toast for the best texture.

Nutritional Information