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My favorite low carb morning fix? These keto ham and cheese biscuits! They puff up nice and golden, with cheesy bits and chunks of savory ham. They taste way more indulgent than they are, so I never feel bad grabbing a couple.
Made them the first time for my husband when he ditched carbs, and now my family begs for them every Sunday. Even my picky kid can't get enough!
Irresistible Ingredients
- Topping melted butter: swipe this over the biscuits once baked for a soft, shiny finish and that buttery kick
- Chopped ham: go with thick slices or leftovers for hearty chunks and lots of flavor
- Melted butter: use unsalted if you can, so you’re in charge of the salt, and it packs that signature flavor
- Heavy cream: gives everything moisture and helps biscuits bake up rich—scrape your cup clean!
- Salt: adds balance and a bit of zing—grab sea salt or a fine kosher kind
- Baking powder: makes these nice and fluffy, but double-check yours is fresh
- Almond flour: gives a tender crumb, keeps things gluten free—go for the finer variety
- Eggs: binds and holds it all together; let them warm to room temp so mixing’s easy
- Shredded cheddar cheese: brings melted pockets and depth—pick sharp cheddar for punchy taste
- Cream cheese: let it soften so every bite stays tender, pick one with no weird stuff in it
Foolproof Instructions
- Bake and Finish:
- Pop them in the oven for around 13 to 15 minutes, until you see golden edges. Brush each one with melted butter as soon as they’re out for that mouthwatering look and extra flavor.
- Shape the Biscuits:
- Grab a spoon or cookie scoop, drop mounds of dough on parchment or a greased pan, then gently flatten so they cook nice and even.
- Fold in the Ham and Chill:
- Carefully mix chopped ham into the batter with a spatula—don’t stir too much! Chill your mix about 10-15 minutes so the dough sets up for easier scooping.
- Add Dry Ingredients and Cream:
- Pour heavy cream and melted butter in next, then toss in almond flour, baking powder, and salt. Give it a short, gentle mix to keep the biscuits light. If you stir hard, they'll end up dense.
- Mix the Cheeses and Eggs:
- In a bowl, blend eggs, cheddar, and softened cream cheese with a spoon until everything’s smooth—lumpy batter means lumpy biscuits!
- Preheat the Oven:
- Turn your oven to 350 and let it get hot while you gather your stuff. A preheated oven means a crisp crust every time.
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Sharp cheddar gives these the biggest burst of flavor—the kitchen smells amazing while they bake. I always whip up a double batch before a road trip so everyone gets something tasty for a busy morning.
Keeping Them Fresh
Let the biscuits cool all the way, then stash them in a sealed container in your fridge—they’ll stay good about four days. For long-term, freeze them in a zipped bag and just toss one in the oven or toaster right from frozen. They taste fresh-baked every time and don’t get weird or dry.
Smart Ingredient Swaps
No heavy cream at home? Splash in some plain almond milk instead, but it won’t be quite as rich. Try swapping cheddar for Monterey Jack or Swiss if that’s what’s in your fridge. Any leftover roast chicken or turkey ham blends in great—just keep that meaty-cheesy combo!
Tasty Ways to Serve
Try them warm with a dab of butter or as a breakfast sandwich with a fried egg stuffed in. Pair with a crisp salad for brunch or pack in a lunchbox to tide you over ’til dinner. My top move? Dunk them in low carb ranch—it’s an easy app for parties.
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Food Roots and Traditions
Down South, biscuits are basically morning comfort food. Making them keto means you still get those cozy, homey vibes without worrying about extra carbs. You’ll get all the goodness of a true country breakfast that works for today’s low carb crowd.
FAQs About the Recipe
- → Can I substitute the ham with another meat?
Sure thing! Swap ham for turkey or cooked bacon if you want to try a different flavor.
- → Is almond flour essential for these biscuits?
Almond flour gives them that classic low-carb bite, but you can use sunflower seed flour instead if you need to.
- → How do I store leftover biscuits?
Pop them in a sealed container and keep them chilled for four days. Heat them up in the microwave or oven when hungry.
- → Can these biscuits be frozen?
Absolutely. Stick the cooled biscuits in a sealed freezer bag for up to a month. Just thaw and reheat to enjoy.
- → What is the best way to get the biscuits fluffy?
Don't mix the dough too much and toss it in the fridge before baking if you want them super light.
- → Can I make them dairy-free?
You can. Use dairy-free cream cheese and cheese, but the texture and taste might be a bit different.