Keto Sausage and Cheese Biscuits are a tasty way to start your day when you’re following a low-carb lifestyle. These biscuits are soft and fluffy with bits of savory sausage mixed right in, plus gooey melted cheese that makes every bite satisfying. They’re a great morning treat that feels a little special but is surprisingly easy to make.
I love making these biscuits on weekends when I have a little extra time to enjoy a relaxed breakfast. The smell of sausage cooking along with melting cheese fills the kitchen and always gets me excited for the day ahead. Plus, they’re great for meal prepping because you can make a batch and then just heat them up quickly during the busy weekdays.
One of my favorite ways to enjoy these biscuits is with a smear of butter or a dollop of sugar-free jam on top. Sometimes, I even slice them open to make mini breakfast sandwiches with a fried egg inside. They’re a real crowd-pleaser and perfect for sharing with family or friends who appreciate a hearty, keto-friendly start to the morning.
Key Ingredients & Substitutions
Ground breakfast sausage: This adds great flavor and protein. If you prefer, you can substitute with ground turkey or chicken sausage for a leaner option. Just make sure it’s well-seasoned to keep the taste rich.
Almond flour: The base for these keto biscuits. It gives a nice texture and low carbs. If you have a nut allergy, try coconut flour, but use less as it absorbs more liquid—start with about 1/3 cup and adjust the eggs or sour cream slightly.
Shredded cheddar cheese: Sharp cheddar adds flavor and melts nicely. Feel free to swap with mozzarella, Monterey Jack, or even a mix for a different taste but similar melt.
Sour cream: Helps keep the biscuits moist and tender. Plain Greek yogurt can be an easy substitute if you’re out of sour cream.
How Can I Make Sure These Biscuits Are Soft and Not Dry?
The main trick for soft, fluffy biscuits is balancing the wet and dry ingredients well. Here are some tips:
- Cook and cool the sausage before mixing it in so you don’t melt the cheese prematurely or cook the eggs by accident.
- Whisk the eggs, sour cream, and melted butter well to combine before adding the dry mix. This makes the batter smoother.
- Don’t overmix when folding in the almond flour and sausage; just stir until combined to avoid dense biscuits.
- Fill the muffin cups about 3/4 full to allow room for rising.
- Keep an eye on baking time – removing the biscuits as soon as they’re golden avoids drying out.
Equipment You’ll Need
- 12-cup muffin tin – perfect for shaping the biscuits evenly and helps them bake with a nice crust.
- Large skillet – great for browning the sausage well before mixing it in.
- Mixing bowls – one for dry ingredients and one for wet keeps things simple and neat.
- Whisk – makes blending eggs, sour cream, and butter smooth and easy.
- Spoon or cookie scoop – handy to evenly portion batter into muffin cups without mess.
Flavor Variations & Add-Ins
- Swap the breakfast sausage for cooked, crumbled bacon or diced ham for a different smoky meat flavor.
- Add chopped jalapeños or a pinch of cayenne for a spicy kick that brightens the savory biscuits.
- Mix in some shredded mozzarella or pepper jack cheese if you want a milder or spicier cheese experience.
- Stir in chopped fresh herbs like chives or parsley to add fresh notes and color to the biscuits.
Keto Sausage and Cheese Biscuits
Ingredients You’ll Need:
- 1 lb ground breakfast sausage
- 1 cup shredded sharp cheddar cheese
- 2 cups almond flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 4 large eggs
- ½ cup sour cream
- 2 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder (optional)
- ½ teaspoon onion powder (optional)
Time Needed:
This recipe takes about 10 minutes to prepare and around 20-25 minutes to bake. Allow an extra 5 minutes for cooling before serving, so you’re looking at about 35-40 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Sausage:
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with silicone muffin liners. In a large skillet over medium heat, cook the ground breakfast sausage until it’s nicely browned and fully cooked. Break the meat into small pieces as it cooks. Drain any excess fat, then set the sausage aside to cool slightly.
2. Mix Dry and Wet Ingredients:
In a large bowl, combine the almond flour, baking powder, salt, garlic powder, and onion powder (if you’re using them). In a separate bowl, whisk together the eggs, sour cream, and melted butter until smooth.
3. Combine and Add Sausage and Cheese:
Pour the wet mixture into the dry ingredients, stirring until everything comes together. Then gently fold in the cooked sausage and shredded cheddar cheese until evenly mixed.
4. Bake the Biscuits:
Spoon the batter into your muffin tin, filling each cup about three-quarters full. Bake for 20 to 25 minutes or until the tops are golden brown and a toothpick comes out clean from the center.
5. Cool and Serve:
Let the biscuits cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely or serve warm. They’re delicious on their own or with a little butter spread on top. Enjoy your tasty keto breakfast!
Can I Use Frozen Sausage for This Recipe?
Yes, just make sure to thaw the sausage completely before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. Cook the sausage thoroughly before adding it to the batter.
Can I Make These Biscuits Ahead of Time?
Absolutely! You can bake the biscuits in advance and store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven or microwave before serving for the best texture.
How Should I Store Leftovers?
Store any leftover biscuits in the fridge in a sealed container. They’ll keep well for 3-4 days. For longer storage, freeze them in a zip-top bag and thaw overnight in the fridge before reheating.
Can I Substitute Almond Flour with Coconut Flour?
Yes, but coconut flour absorbs more liquid, so you’ll need less of it. Start with about 1/3 cup coconut flour and increase the eggs slightly to keep the batter moist. Adjust as needed to get a similar consistency.
