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Keto Ham and Cheese Breakfast Biscuits are a busy morning lifesaver that let you stick to your low carb goals while enjoying something seriously comforting and satisfying. Each biscuit is pillowy soft with pockets of gooey cheddar and juicy ham chunks. They are quick to whip up and disappear even faster in my house
The first time I made these was for a family brunch on a chilly weekend and everyone was shocked they were low carb. Now my kids always request them before early soccer games
Ingredients
- Cream cheese: soft and tangy makes the biscuit tender buy full fat for best results
- Shredded cheddar cheese: adds melty richness and color use sharp cheddar for more flavor
- Eggs: create structure and help everything bind look for fresh eggs with bright yolks
- Almond flour: keeps these low carb and gives a delicate crumb choose fine-blanched for smoothest biscuits
- Baking powder: gives a nice lift and fluffiness check that your baking powder is fresh for full rise
- Salt: balances the flavors use fine sea salt for even seasoning
- Heavy cream: moistens the dough and adds more richness choose real heavy cream with no added gums
- Melted butter: boosts flavor and tenderness use real unsalted butter
- Chopped ham: brings meaty bites and makes these hearty buy thick-cut ham from the deli and dice it yourself for best texture
Step-by-Step Instructions
- Prepare the Oven:
- Set your oven to 350 degrees and let it fully preheat so the biscuits bake evenly from the start
- Mix Soft Cheese Base:
- Combine your softened cream cheese with shredded cheddar and eggs in a large bowl Use a sturdy spatula or Danish whisk and keep stirring until the cream cheese is fully smooth and you see no clumps at all This method helps the biscuits turn out fluffy rather than dense
- Add Dry and Creamy Ingredients:
- Pour in almond flour baking powder salt heavy cream and melted butter Mix very gently until everything is just blended together Taking care not to overwork the dough will help keep the biscuits soft
- Fold in Ham and Chill Dough:
- Gently fold the ham into the batter with as few turns as possible Chilling the dough in the fridge for 10 to 15 minutes makes it easier to scoop and gives the biscuits better shape
- Shape and Bake Biscuits:
- Use a small cookie or ice cream scoop to portion out the dough onto a baking sheet lined with parchment or greased for easy lift Press each one down just a bit so they bake evenly Bake in the hot oven for 13 to 15 minutes until golden brown You might want to rotate the tray for even browning if your oven is uneven
- Finish with Butter:
- Once the biscuits come out of the oven immediately brush the tops with melted butter for a glossy soft crust and extra flavor
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Ham is always my favorite ingredient in these because it brings classic comfort food vibes and reminds me of Sunday breakfasts at my grandma’s house. I love using leftover holiday ham for these biscuits for an extra savory treat my family looks forward to
Storage Tips
After the biscuits have cooled completely store them in an airtight container in the fridge for up to four days. You can also freeze them in a zip bag for up to two months. To reheat just pop one in the microwave for about twenty seconds or warm in a low oven.
Ingredient Substitutions
You can use turkey or cooked bacon instead of ham if you want a different flavor. If you need dairy free try swapping in a dairy free cheese and unsweetened coconut cream for the heavy cream but results may be a bit different.
Serving Suggestions
These biscuits are great plain or split in half and served sandwich style with scrambled eggs or avocado slices inside. They are also perfect with a bowl of soup or alongside a fresh salad for lunch.
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Cultural Notes
Biscuits have always been a Southern staple and this keto adaptation keeps the spirit of homemade breakfast alive for anyone watching carbs. The mix of ham and cheese makes them feel vintage but updated for the way we eat today.
FAQs About the Recipe
- → Which cheese melts best in these biscuits?
Cheddar melts and tastes awesome, but you could swap in Swiss or Monterey Jack if you’re feeling like a new flavor.
- → Is it okay to switch out the almond flour?
Keeping almond flour means the carbs stay low and the mix stays moist. Coconut flour soaks up more liquid though, so you’ll want to tweak the amount and just know your biscuits might be thicker.
- → How can I stop my biscuits from turning tough or dry?
Stir your dough just till everything comes together—don’t mix it too much. Let the dough chill before shaping and they’ll bake up soft and fluffy.
- → Are these good after freezing?
Yep! Wait for the biscuits to cool, stash them in something airtight, and keep them in the freezer up to two months. For best results, warm them up in your oven when you want one.
- → Is heavy cream a must?
You could use unsweetened almond milk for a lighter biscuit. Just remember, it won’t be quite as rich in texture.
- → Can I mix in herbs or veggies?
Definitely! Toss in some chopped parsley, scallions, or spinach. Just pat them dry before adding so things don’t get soggy.