Keto Jalapeno Cheddar Biscuits!

Say goodbye to biscuit cravings because these are only 3g net carb. Makes for a yummy side dish or a tasty snack that’ll keep you on track.


Makes about 5-6 biscuits
  • 1 1/4 cup Almond Flour
  • 1 bag Schoolyard Snacks Jalapeno Cheddar Puffs, crushed to dust
  • 1 tsp Baking Powder
  • 1/4 tsp Xanthan Gum 
  • 1/2 cup Shredded Cheddar Cheese
  • 1 tbsp Finely Diced Jalapeno, optional
  • 5 tbsp Salted Butter, chilled 
  • 1 large Egg, beaten
  • 1 tbsp Heavy Whipping Cream


    1. Heat oven to 350F and line a baking sheet with parchment paper. 
    2. In a food processor, chop the jalapeno cheddar puffs until they are a fine crumb. Set aside. 
    3. In a large bowl whisk the almond flour, puff dust, shredded cheese, baking powder, and xanthan gum. Cut the butter into small pieces and add to the flour mix; use a fork (or clean hands) to work the butter into the flour mixture until it is soft and no large lumps of butter are left. 
    4. Add the beaten egg and heavy cream and mix to combine, then fold in the diced jalapeno. Work the dough with your hands to make this process easier! 
    5. Grab a lump of dough with your fingers about 2.5 inches wide and place it on the tray, but do not flatten. Repeat with the remaining dough; about 5-6 biscuits total. The more imperfect and bumpy they look, the better. 
    6. Bake for 15-20 minutes or until golden on the outside. Move to a cooling rack and enjoy warm with extra butter. 

      Nutrition Facts

      Serving Size: 1 Biscuit (nutrition facts calculated for 6 small biscuits)
      Calories: 293
      Fat: 27g
      Carbs: 6g
      Fiber: 3g
      Net Carbs: 3g
      Protein: 10g