Keto Sausage and Cheese Biscuits are a perfect way to start your morning with something warm, cheesy, and packed with flavor but still low in carbs. These biscuits are fluffy and buttery with just the right amount of savory sausage and melted cheese inside, making every bite a satisfying treat for anyone following a keto lifestyle.
I love making these biscuits when I want a quick breakfast that feels special without taking a lot of time. The best part is that the sausage is already seasoned, so you get a nice little punch of spice and richness in every bite. Plus, you don’t have to worry about bread or flour because these biscuits use keto-friendly ingredients that still give you that soft, pillowy texture we all crave in a biscuit.
My favorite way to enjoy these keto biscuits is fresh out of the oven, maybe with a little butter melting on top or even a fried egg on the side. They’re great to pack for a breakfast on the go, too. Whenever I make a batch, it never lasts long because they’re just so good and filling—I always find myself sneaking an extra one or two before anyone else has a chance!
Key Ingredients & Substitutions
Ground Sausage: Using a seasoned breakfast sausage adds great flavor and moisture. If you prefer less spice, go for mild sausage or ground pork and add your own seasoning like sage or thyme.
Cheddar Cheese: Sharp cheddar melts well and adds a nice tang. You can substitute with Monterey Jack, mozzarella, or Gouda for different flavors and textures.
Almond Flour: This is the keto-friendly base instead of regular flour. Blanched almond flour is best for fluffiness, but coconut flour can work if used in smaller amounts (start with 1/4 cup and adjust liquid).
Parmesan Cheese: Adds a subtle nutty flavor and helps with texture. If you don’t have it, extra cheddar or a bit of nutritional yeast works too.
How Can I Make Sure These Keto Biscuits Stay Moist and Fluffy?
Balancing moisture and binding is key since there’s no traditional flour. Here’s how I do it:
- Cook the sausage fully and drain the fat, but keep it juicy—not dry.
- Whisk eggs well to aerate, which helps with fluffiness.
- Be gentle folding in sausage and cheese to keep air in the batter.
- Use baking powder to give a little rise.
- Bake at a steady 375°F; too hot and biscuits can dry out or brown too fast.
Following these tips, you’ll get tasty, tender biscuits that hold together without being heavy or crumbly.
Equipment You’ll Need
- Large skillet – perfect for browning sausage evenly without steaming it.
- Mixing bowl – great for whisking eggs and combining all ingredients smoothly.
- Whisk – helps make the egg mixture light and well blended.
- Baking sheet – use a non-stick or lined sheet for easy cleanup and even baking.
- Spoon or ice cream scoop – makes shaping biscuits quick and uniform in size.
Flavor Variations & Add-Ins
- Swap sausage for cooked bacon or diced ham for a different meaty taste.
- Add chopped jalapeños or a pinch of cayenne for a spicy kick.
- Mix in shredded mozzarella or pepper jack cheese for a milder or spicier cheese flavor.
- Stir in chopped spinach or sun-dried tomatoes for a veggie boost and color.
Keto Sausage and Cheese Biscuits
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground breakfast sausage (preferably seasoned)
- 1 1/2 cups shredded sharp cheddar cheese
- 3 large eggs
- 1/2 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- Optional: chopped fresh parsley or chives for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18-22 minutes to bake. So, in total, plan for around 30 minutes from start to finish to enjoy warm, cheesy keto biscuits fresh from your oven.
Step-by-Step Instructions:
1. Prepare the Oven and Sausage:
Start by preheating your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper for easy cleanup. Then, in a large skillet over medium heat, cook the ground sausage. Break it apart as it cooks, and continue until fully browned and cooked through. Drain any excess fat and set the sausage aside to cool a little.
2. Mix the Batter:
In a large mixing bowl, whisk together the eggs, almond flour, grated Parmesan cheese, baking powder, garlic powder, salt, and black pepper. Make sure they’re fully combined into a smooth mixture. Then gently fold in the cooked sausage and shredded cheddar cheese, stirring until everything is evenly distributed.
3. Shape and Bake the Biscuits:
Use a spoon or ice cream scoop to form the mixture into small mounds on the prepared baking sheet. Aim for about 6 to 8 biscuits, spaced roughly 2 inches apart. Bake them in your preheated oven for 18 to 22 minutes, or until the biscuits are golden brown on top and completely cooked through.
4. Garnish and Serve:
If you like, sprinkle some chopped fresh parsley or chives on top for a pop of color and fresh flavor. Let the biscuits cool slightly before serving them warm. They’re delicious on their own, with a little butter, or alongside eggs for a hearty, keto-friendly breakfast.
Can I Use Frozen Sausage for This Recipe?
Yes, you can use frozen sausage, but make sure to thaw it completely before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave to speed up the process. Fully cooking the sausage before mixing is key for best results.
Can I Make These Biscuits Ahead of Time?
Absolutely! You can prepare and bake the biscuits in advance, then store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven or microwave until warmed through before serving.
How Should I Store Leftover Biscuits?
Keep leftover biscuits in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to a month. To reheat, warm in the oven at 350°F for 10-15 minutes or microwave for 30-60 seconds.
Can I Substitute Almond Flour with Coconut Flour?
You can, but coconut flour absorbs more liquid, so use about 1/4 cup instead of 1/2 cup almond flour and add an extra egg to keep the texture moist and tender.
