Cheesy Keto Biscuits

Most of us grew up with bread as a staple. And breads—or, more likely, rolls and biscuits—at the holidays took on a special significance. Maybe a certain person in the family always made the best kind. Perhaps it was a long-time family recipe. Whatever the case, passing the breadbasket at the holiday table holds meaning for us still, even when we’ve forgone grains for the sake of better health.

All this said, there are ways to enjoy these “traditional” foods when it means the most to us. These cheesy keto biscuits are one such recipe. Hint: make a double batch—because you’ll be competing with the non-keto eaters for these goodies.

Servings: 5 larger biscuits

Time: 25 minutes


  • 8 eggs
  • 1/2 cup butter or ghee, melted
  • 1/2 teaspoon salt
  • 2/3 cup coconut flour
  • 1 teaspoon arrowroot powder
  • 1/2 teaspoon aluminum-free baking powder
  • 1 cup sharp cheddar or asiago cheese, shredded


Preheat oven to 400ºF/204 ºC.

Whisk together eggs, butter, and salt.

In separate bowl, mix coconut flour with baking powder. Whisk dry ingredients into egg mixture. Stir in cheese.

Drop by tablespoonfuls onto greased baking sheet. Bake for 15 minutes.

Nutritional Info (per serving):

  • Calories: 444
  • Carbs: 5.4
  • Fat: 36
  • Protein: 17
TAGS:  Keto Recipes

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17 thoughts on “Cheesy Keto Biscuits”

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  1. I would really like to make these for Tnanksgiving, but your ingredients list does not mention xanthan gum or how much of the garlic and onion powders.
    Could you please email me back with those answers?

    1. The bees tell me that recipe was changed mid-process. (Recipe now corrected.) No need for xanthan gum or flavored powders. If you do choose to add garlic or onion powder, 1/2 teaspoon should do it.

  2. The ingredients list doesn’t include xanthin gum, garlic powder or onion powder.How much of these, please?

    1. The bees tell me that recipe was changed mid-process. (Recipe now corrected.) No need for xanthan gum or flavored powders. If you do choose to add garlic or onion powder, 1/2 teaspoon should do it.

  3. Hi Mark,

    For clarification, the recipe makes 5 large biscuits. Is one serving =1 biscuit? If so, is the macro nutrient list for one biscuit? In other words, is each biscuit 444 calories, 5.6 carbs, 36 gms fat and 17 gms protein?

    Also, should I assume the Arrowroot is combined with the dry ingredients, because it’s not mentioned in the recipe making section.

    Thank you so much for your insights, inspiration and wonderful recipes! Happy Thanksgiving!


    1. Carolyn, you’re correct on both counts. The nutritional info is for one biscuit. And the arrowroot powder is included with the dry ingredients. Have a great Thanksgiving. — M

  4. Is there any specific reason we add arrowroot powder? Is that the one that binds the ingredients?

    1. I think it’s to make the batter thick just like how cornstarch is used for but kinda gluten-free in a way.

        1. Corn is a grain that is excluded from Primal.
          And, some of us that are gluten intolerant are also corn intolerant due to the corn protein being recognized by immune system as a close cousin to gluten, and it reacts (for me, corn is worse than gluten.)

  5. Just made a half batch of these. The dough looked like batter and the final product more like fluffy quiche or German pancakes. Still tasty, but not a biscuit. Is it possible there’s a misprint in the recipe? Perhaps too many eggs? I’d love to hear back with the correct ingredient list.

  6. These turned out great, the kids loved them too (they’re like scrambled eggs with cheese in scone form). The batter for me was definitely sloppier than what the pictures look like, I think all the eggs are necessary though as they still were a tiny bit dry after baking (coconut flour is a thirsty beast)
    Great warned up with a little butter or sour cream 🙂

  7. The picture that is posted of thick biscuit dough leads you to believe you will have an end product like the biscuits you are accustomed to. But they are not. The batter is soft and runny, the scoops of “dough” flatten out and taste mostly like eggs. I have the same result with all of these Keto biscuits 🙁
    But I guess that’s life without carbs.

  8. The recipe says to drop dough by the tablespoon full onto a greased baking sheet, but the picture shows them being cut out with a biscuit cutter. As a few people have mentioned in the comments, the batter is “soft and runny” and “sloppy”. Something seems amiss between the directions, comments and the picture.

  9. Just made some and put them in a greased muffin tin based on the consistency. They raised up fluffy but didn’t have a pop of flavor so I added some parsley flakes and garlic to the second tin of muffins and they were delicious. I got 11 muffins in all.