Keto Cheddar Jalapeño Breakfast Biscuits (Almond Flour) deliver savory biscuits made with almond flour, cheddar, butter, egg, and chopped jalapeño. These Keto Cheddar Jalapeño Breakfast Biscuits bake fast, stay low carb, skip wheat and sugar, and provide a clean high-fat breakfast portion without glaze.

About This Recipe

Keto Cheddar Jalapeño Breakfast Biscuits (Almond Flour) rely on almond flour as the structural base. Almond flour contains no gluten, so biscuit height is generated by baking powder and egg rather than kneading. Cold butter is required to produce crumb separation during baking. The butter melts inside the almond-flour structure and creates pockets instead of cohesive dough.

Cheddar provides visible pockets of fat that soften during baking and reinforce texture. Jalapeño introduces heat without adding moisture. The jalapeño is seeded before chopping so water does not dilute the dough. The egg binds the mixture and allows the dough to form a cohesive mass. Salt is adjusted downward because cheddar already introduces sodium.

The dough is mixed by combining all dry elements first. Butter is cut into the dry mixture using a fork. Cutting butter rather than melting it preserves firm pockets that liquefy under oven heat. Jalapeño and cheddar are folded into the mixture last to prevent loss of structure. Once the egg is added, the dough must be stirred only until it holds shape.

The dough is portioned into eight equal biscuit mounds on a lined sheet. Each mound is compacted by hand because almond flour lacks mechanical tension. Baking takes place at 350°F so the exterior browns without over-hardening the interior. The biscuits rest on the sheet after removal for final structure. No glaze is used because the biscuits are savory. Butter topping is optional but not structural.

These biscuits reheat without drying. They can be stored refrigerated. For a sweeter breakfast product, Maple Bacon Almond Flour Scones provide a different profile. For a mug-based single-serve item, Cinnamon Pecan Breakfast Biscuit Mug performs similarly with reduced volume.

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Why You’ll Love This Recipe

• Wheat-free
• Sugar-free
• Savory cheddar profile
• Visible jalapeño pieces
• No glaze
• No advanced prep
• Clean reheating
• Breakfast or snack

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Ingredients

• 2 cups almond flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 tablespoons cold butter, cubed
• 1 cup shredded cheddar
• 1/4 cup seeded chopped jalapeño
• 1 egg

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Instructions

1. Preheat oven to 350°F.
2. Line a baking sheet with parchment paper.
3. Add almond flour, baking powder, and salt to a mixing bowl.
4. Whisk dry ingredients until combined.
5. Add cold cubed butter to the bowl.
6. Cut butter into the dry ingredients using a pastry cutter or fork until small pieces of butter remain.
7. Add shredded cheddar to the mixture and stir until distributed.
8. Add seeded chopped jalapeño and stir again.
9. Crack egg into the bowl.
10. Stir until the dough forms and holds together.
11. Divide dough into 8 equal portions.
12. Place each portion onto the parchment-lined baking sheet.
13. Shape each portion into a compact biscuit mound.
14. Place the baking sheet into the oven.
15. Bake 18 to 22 minutes or until biscuits are golden on the edges.
16. Remove from the oven and allow biscuits to rest on the sheet for 5 minutes before serving.

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Nutrition (per serving)

• Calories: ~240
• Fat: ~20g
• Protein: ~9g
• Net Carbs: ~3g

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FAQ

• Are these spicy?
  Heat depends on jalapeño seeding.
• Can I substitute cheddar?
  Yes. Pepper jack increases heat.
• Can I use coconut flour?
  No. It absorbs moisture differently.
• Do these need sweetener?
  No. They are savory.
• Can I freeze them?
  Yes. Reheat in a low oven.

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Variations & Substitutions

• Use pepper jack
• Add crumbled bacon
• Add garlic powder
• Increase jalapeño
• Add smoked paprika

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Serving Suggestions

• Serve warm
• Pair with eggs
• Use for breakfast sandwiches
• Use as snacks

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Maple Bacon Almond Flour Scones
• Breakfast Egg Muffins

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