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Keto Cheddar Jalapeño Biscuits Flavorful and Easy Recipe

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To make Keto Cheddar Jalapeño Biscuits, you will need: - 2 cups almond flour - 1 cup shredded cheddar cheese - 2 large eggs - 1/2 cup cream cheese, softened - 2 teaspoons baking powder - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/2 cup fresh jalapeños, finely chopped (seeds removed for less heat) - 1/4 teaspoon black pepper - Optional: Chopped fresh cilantro for garnish If you don't have almond flour, you can use coconut flour. Just reduce the amount to 1/2 cup. You can swap cheddar cheese for mozzarella for a milder taste. For a dairy-free option, use vegan cream cheese. If you want a different spice, try adding smoked paprika or cayenne for some extra heat. Each biscuit contains approximately: - Calories: 130 - Protein: 5g - Carbohydrates: 4g - Fiber: 2g - Fat: 11g These biscuits are low in carbs, making them a great fit for a keto diet. Enjoy them as a snack or a side dish! {{ingredient_image_1}} Start by gathering all your ingredients. You need: - 2 cups almond flour - 1 cup shredded cheddar cheese - 2 large eggs - 1/2 cup cream cheese, softened - 2 teaspoons baking powder - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/2 cup fresh jalapeños, finely chopped (seeds removed for less heat) - 1/4 teaspoon black pepper - Optional: Chopped fresh cilantro for garnish Make sure your cream cheese is soft. This helps it mix well. Also, chop your jalapeños. Removing the seeds lowers the heat. In a large bowl, add the almond flour, baking powder, garlic powder, onion powder, salt, and black pepper. Mix them well. Use a whisk for an even blend. This mix forms the base of your biscuits. In another bowl, blend the softened cream cheese and eggs until smooth. You want a creamy mixture. Then, add the shredded cheddar cheese and chopped jalapeños. Stir this well to combine. It should look colorful and tasty! Gradually add the dry mix to the wet mix. Fold it gently until a dough forms. If the dough feels too crumbly, add a tablespoon of water or more cream cheese. Next, line a baking sheet with parchment paper. Use a spoon or cookie scoop to drop the dough onto the sheet. Space them about 2 inches apart. Gently flatten the tops with the back of the spoon. This helps them bake evenly. Now, preheat your oven to 375°F (190°C). Bake the biscuits for about 15-20 minutes. They should turn golden brown on top. Once done, take them out and let them cool slightly. If you like, sprinkle with chopped cilantro for a fresh touch. Enjoy your warm, cheesy biscuits! To get the right texture in your biscuits, use almond flour. It keeps them light. Mix the dry and wet ingredients well, but don’t over-mix. When you fold in the dry mix, stop when just combined. This helps keep the biscuits fluffy. If your dough feels crumbly, add a bit more cream cheese. This will bind it well without making it too wet. For storing, let the biscuits cool completely. Place them in an airtight container. They last about three days in the fridge. To reheat, put them in the oven at 350°F (175°C) for about 5-10 minutes. This warms them up nicely and keeps them crispy. You can also use a microwave, but they may get soft. To change the spice level, start with fewer jalapeños. You can always add more later. If you want more heat, keep the seeds in the jalapeños. For a milder flavor, use less garlic and onion powder. You can also add a sprinkle of cayenne pepper for a kick. Taste the dough before baking to find your perfect heat level. Pro Tips Use Fresh Jalapeños: Fresh jalapeños will provide the best flavor and texture compared to canned or jarred options. Adjust Spice Level: For milder biscuits, remove all the seeds and membranes from the jalapeños, as they contain most of the heat. Keep Ingredients Cold: Use cold cream cheese and cheese to help create a better texture in the biscuits. Storage Tips: Store leftovers in an airtight container in the fridge for up to a week, and reheat in the oven for best results. {{image_2}} You can switch up the cheese in these biscuits for fun. Try using pepper jack cheese for a spicy kick. Mozzarella can give a nice stretch and mild taste. For a tangy twist, consider crumbled feta or goat cheese. Each cheese adds a new flavor and texture, making each batch unique. Spices can change the whole taste of your biscuits. Add cumin for a warm, earthy flavor. A pinch of smoked paprika gives a nice depth. If you want heat, consider cayenne pepper or red pepper flakes. Fresh herbs like thyme or rosemary can also add nice notes. Just remember to adjust the amount to fit your taste. Toppings can elevate your biscuits even more. A dollop of sour cream adds creaminess. You can also sprinkle diced green onions for a fresh bite. For a zesty punch, try a squeeze of lime juice. Fresh cilantro not only looks nice but also adds flavor. Just be creative and have fun with it! To keep your Keto Cheddar Jalapeño Biscuits fresh, store them in an airtight container. This helps to prevent them from drying out. Place the container in the fridge if you plan to eat them in a few days. For longer storage, the freezer is best. You can freeze these biscuits easily. First, let them cool completely. Then, wrap each biscuit in plastic wrap. Place the wrapped biscuits in a freezer-safe bag or container. Remove as much air as you can to avoid freezer burn. They can last for up to three months in the freezer. To reheat frozen biscuits, first, take them out of the freezer. Let them thaw in the fridge overnight. For quick reheating, use a microwave. Heat them for about 20-30 seconds until warm. If you want a crispy texture, bake them in the oven at 350°F (175°C) for about 10 minutes. Enjoy your warm, tasty biscuits! To help your biscuits rise, use fresh baking powder. It should be active and not expired. Make sure to mix your dry and wet ingredients well. This ensures an even distribution of the baking powder. Also, don’t over-mix the dough. A gentle fold will keep air in the mixture, leading to a fluffy biscuit. Yes, you can try coconut flour, but use less. Coconut flour absorbs more liquid than almond flour. Usually, you need about one-third the amount of coconut flour. If you switch flours, adjust the liquid in your recipe. This way, your dough won’t be too dry or too wet. These biscuits last about four days in the fridge. Store them in an airtight container to keep them fresh. You can also freeze them for up to three months. Just thaw them in the fridge overnight before reheating. In this blog post, we covered easy biscuit recipes. We listed key ingredients and gave smart replacements. You learned step-by-step instructions, tips for the best texture, and how to store biscuits. We also explored tasty variations for every taste. Now, you can bake perfect biscuits every time. So, gather your ingredients, follow the steps, and enjoy the warm goodness. Happy baking!

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Looking for a tasty way to stay on track with your keto diet? These Keto Cheddar Jalapeño Biscuits are not only simple to make, but they pack a flavor punch that will keep you coming back for more. This recipe is perfect for breakfast, snacks, or even as a side dish. Join me as we dive into the ingredients, step-by-step guide, and helpful tips to make the best biscuits ever!

Why I Love This Recipe

  1. Delicious Flavor Combination: The blend of cheddar and jalapeño creates a savory and spicy flavor that is irresistible.
  2. Keto-Friendly: Made with almond flour, these biscuits fit perfectly into a low-carb or keto diet.
  3. Quick and Easy: This recipe takes only 30 minutes from prep to bake, making it a perfect snack or side dish.
  4. Customizable: You can adjust the heat level by adding more or fewer jalapeños, and even experiment with different cheeses!

Ingredients

Detailed list of required ingredients

To make Keto Cheddar Jalapeño Biscuits, you will need:

– 2 cups almond flour

– 1 cup shredded cheddar cheese

– 2 large eggs

– 1/2 cup cream cheese, softened

– 2 teaspoons baking powder

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1/2 teaspoon salt

– 1/2 cup fresh jalapeños, finely chopped (seeds removed for less heat)

– 1/4 teaspoon black pepper

– Optional: Chopped fresh cilantro for garnish

Substitutions for common ingredients

If you don’t have almond flour, you can use coconut flour. Just reduce the amount to 1/2 cup. You can swap cheddar cheese for mozzarella for a milder taste. For a dairy-free option, use vegan cream cheese. If you want a different spice, try adding smoked paprika or cayenne for some extra heat.

Nutritional information per serving

Each biscuit contains approximately:

– Calories: 130

– Protein: 5g

– Carbohydrates: 4g

– Fiber: 2g

– Fat: 11g

These biscuits are low in carbs, making them a great fit for a keto diet. Enjoy them as a snack or a side dish!

Step-by-Step Instructions

Prepping your ingredients

Start by gathering all your ingredients. You need:

– 2 cups almond flour

– 1 cup shredded cheddar cheese

– 2 large eggs

– 1/2 cup cream cheese, softened

– 2 teaspoons baking powder

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1/2 teaspoon salt

– 1/2 cup fresh jalapeños, finely chopped (seeds removed for less heat)

– 1/4 teaspoon black pepper

– Optional: Chopped fresh cilantro for garnish

Make sure your cream cheese is soft. This helps it mix well. Also, chop your jalapeños. Removing the seeds lowers the heat.

Mixing the dry ingredients

In a large bowl, add the almond flour, baking powder, garlic powder, onion powder, salt, and black pepper. Mix them well. Use a whisk for an even blend. This mix forms the base of your biscuits.

Combining the wet ingredients

In another bowl, blend the softened cream cheese and eggs until smooth. You want a creamy mixture. Then, add the shredded cheddar cheese and chopped jalapeños. Stir this well to combine. It should look colorful and tasty!

Forming and baking the biscuits

Gradually add the dry mix to the wet mix. Fold it gently until a dough forms. If the dough feels too crumbly, add a tablespoon of water or more cream cheese.

Next, line a baking sheet with parchment paper. Use a spoon or cookie scoop to drop the dough onto the sheet. Space them about 2 inches apart.

Gently flatten the tops with the back of the spoon. This helps them bake evenly.

Now, preheat your oven to 375°F (190°C). Bake the biscuits for about 15-20 minutes. They should turn golden brown on top.

Once done, take them out and let them cool slightly. If you like, sprinkle with chopped cilantro for a fresh touch. Enjoy your warm, cheesy biscuits!

Tips & Tricks

How to achieve the best texture

To get the right texture in your biscuits, use almond flour. It keeps them light. Mix the dry and wet ingredients well, but don’t over-mix. When you fold in the dry mix, stop when just combined. This helps keep the biscuits fluffy. If your dough feels crumbly, add a bit more cream cheese. This will bind it well without making it too wet.

Storing and reheating leftovers

For storing, let the biscuits cool completely. Place them in an airtight container. They last about three days in the fridge. To reheat, put them in the oven at 350°F (175°C) for about 5-10 minutes. This warms them up nicely and keeps them crispy. You can also use a microwave, but they may get soft.

Adjusting spice levels to personal taste

To change the spice level, start with fewer jalapeños. You can always add more later. If you want more heat, keep the seeds in the jalapeños. For a milder flavor, use less garlic and onion powder. You can also add a sprinkle of cayenne pepper for a kick. Taste the dough before baking to find your perfect heat level.

Pro Tips

  1. Use Fresh Jalapeños: Fresh jalapeños will provide the best flavor and texture compared to canned or jarred options.
  2. Adjust Spice Level: For milder biscuits, remove all the seeds and membranes from the jalapeños, as they contain most of the heat.
  3. Keep Ingredients Cold: Use cold cream cheese and cheese to help create a better texture in the biscuits.
  4. Storage Tips: Store leftovers in an airtight container in the fridge for up to a week, and reheat in the oven for best results.

Variations

Cheddar alternatives and additional cheeses

You can switch up the cheese in these biscuits for fun. Try using pepper jack cheese for a spicy kick. Mozzarella can give a nice stretch and mild taste. For a tangy twist, consider crumbled feta or goat cheese. Each cheese adds a new flavor and texture, making each batch unique.

Adding spices for different flavor profiles

Spices can change the whole taste of your biscuits. Add cumin for a warm, earthy flavor. A pinch of smoked paprika gives a nice depth. If you want heat, consider cayenne pepper or red pepper flakes. Fresh herbs like thyme or rosemary can also add nice notes. Just remember to adjust the amount to fit your taste.

Keto-friendly toppings and garnishes

Toppings can elevate your biscuits even more. A dollop of sour cream adds creaminess. You can also sprinkle diced green onions for a fresh bite. For a zesty punch, try a squeeze of lime juice. Fresh cilantro not only looks nice but also adds flavor. Just be creative and have fun with it!

Storage Info

Best practices for storing biscuits

To keep your Keto Cheddar Jalapeño Biscuits fresh, store them in an airtight container. This helps to prevent them from drying out. Place the container in the fridge if you plan to eat them in a few days. For longer storage, the freezer is best.

Freezing leftover biscuits

You can freeze these biscuits easily. First, let them cool completely. Then, wrap each biscuit in plastic wrap. Place the wrapped biscuits in a freezer-safe bag or container. Remove as much air as you can to avoid freezer burn. They can last for up to three months in the freezer.

How to reheat biscuits properly

To reheat frozen biscuits, first, take them out of the freezer. Let them thaw in the fridge overnight. For quick reheating, use a microwave. Heat them for about 20-30 seconds until warm. If you want a crispy texture, bake them in the oven at 350°F (175°C) for about 10 minutes. Enjoy your warm, tasty biscuits!

FAQs

What is the best way to ensure biscuits rise?

To help your biscuits rise, use fresh baking powder. It should be active and not expired. Make sure to mix your dry and wet ingredients well. This ensures an even distribution of the baking powder. Also, don’t over-mix the dough. A gentle fold will keep air in the mixture, leading to a fluffy biscuit.

Can I use a different type of flour?

Yes, you can try coconut flour, but use less. Coconut flour absorbs more liquid than almond flour. Usually, you need about one-third the amount of coconut flour. If you switch flours, adjust the liquid in your recipe. This way, your dough won’t be too dry or too wet.

How long do these biscuits last in the fridge?

These biscuits last about four days in the fridge. Store them in an airtight container to keep them fresh. You can also freeze them for up to three months. Just thaw them in the fridge overnight before reheating.

In this blog post, we covered easy biscuit recipes. We listed key ingredients and gave smart replacements. You learned step-by-step instructions, tips for the best texture, and how to store biscuits. We also explored tasty variations for every taste.

Now, you can bake perfect biscuits every time. So, gather your ingredients, follow the steps, and enjoy the warm goodness. Happy bakin

To make Keto Cheddar Jalapeño Biscuits, you will need: - 2 cups almond flour - 1 cup shredded cheddar cheese - 2 large eggs - 1/2 cup cream cheese, softened - 2 teaspoons baking powder - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/2 cup fresh jalapeños, finely chopped (seeds removed for less heat) - 1/4 teaspoon black pepper - Optional: Chopped fresh cilantro for garnish If you don't have almond flour, you can use coconut flour. Just reduce the amount to 1/2 cup. You can swap cheddar cheese for mozzarella for a milder taste. For a dairy-free option, use vegan cream cheese. If you want a different spice, try adding smoked paprika or cayenne for some extra heat. Each biscuit contains approximately: - Calories: 130 - Protein: 5g - Carbohydrates: 4g - Fiber: 2g - Fat: 11g These biscuits are low in carbs, making them a great fit for a keto diet. Enjoy them as a snack or a side dish! {{ingredient_image_1}} Start by gathering all your ingredients. You need: - 2 cups almond flour - 1 cup shredded cheddar cheese - 2 large eggs - 1/2 cup cream cheese, softened - 2 teaspoons baking powder - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/2 cup fresh jalapeños, finely chopped (seeds removed for less heat) - 1/4 teaspoon black pepper - Optional: Chopped fresh cilantro for garnish Make sure your cream cheese is soft. This helps it mix well. Also, chop your jalapeños. Removing the seeds lowers the heat. In a large bowl, add the almond flour, baking powder, garlic powder, onion powder, salt, and black pepper. Mix them well. Use a whisk for an even blend. This mix forms the base of your biscuits. In another bowl, blend the softened cream cheese and eggs until smooth. You want a creamy mixture. Then, add the shredded cheddar cheese and chopped jalapeños. Stir this well to combine. It should look colorful and tasty! Gradually add the dry mix to the wet mix. Fold it gently until a dough forms. If the dough feels too crumbly, add a tablespoon of water or more cream cheese. Next, line a baking sheet with parchment paper. Use a spoon or cookie scoop to drop the dough onto the sheet. Space them about 2 inches apart. Gently flatten the tops with the back of the spoon. This helps them bake evenly. Now, preheat your oven to 375°F (190°C). Bake the biscuits for about 15-20 minutes. They should turn golden brown on top. Once done, take them out and let them cool slightly. If you like, sprinkle with chopped cilantro for a fresh touch. Enjoy your warm, cheesy biscuits! To get the right texture in your biscuits, use almond flour. It keeps them light. Mix the dry and wet ingredients well, but don’t over-mix. When you fold in the dry mix, stop when just combined. This helps keep the biscuits fluffy. If your dough feels crumbly, add a bit more cream cheese. This will bind it well without making it too wet. For storing, let the biscuits cool completely. Place them in an airtight container. They last about three days in the fridge. To reheat, put them in the oven at 350°F (175°C) for about 5-10 minutes. This warms them up nicely and keeps them crispy. You can also use a microwave, but they may get soft. To change the spice level, start with fewer jalapeños. You can always add more later. If you want more heat, keep the seeds in the jalapeños. For a milder flavor, use less garlic and onion powder. You can also add a sprinkle of cayenne pepper for a kick. Taste the dough before baking to find your perfect heat level. Pro Tips Use Fresh Jalapeños: Fresh jalapeños will provide the best flavor and texture compared to canned or jarred options. Adjust Spice Level: For milder biscuits, remove all the seeds and membranes from the jalapeños, as they contain most of the heat. Keep Ingredients Cold: Use cold cream cheese and cheese to help create a better texture in the biscuits. Storage Tips: Store leftovers in an airtight container in the fridge for up to a week, and reheat in the oven for best results. {{image_2}} You can switch up the cheese in these biscuits for fun. Try using pepper jack cheese for a spicy kick. Mozzarella can give a nice stretch and mild taste. For a tangy twist, consider crumbled feta or goat cheese. Each cheese adds a new flavor and texture, making each batch unique. Spices can change the whole taste of your biscuits. Add cumin for a warm, earthy flavor. A pinch of smoked paprika gives a nice depth. If you want heat, consider cayenne pepper or red pepper flakes. Fresh herbs like thyme or rosemary can also add nice notes. Just remember to adjust the amount to fit your taste. Toppings can elevate your biscuits even more. A dollop of sour cream adds creaminess. You can also sprinkle diced green onions for a fresh bite. For a zesty punch, try a squeeze of lime juice. Fresh cilantro not only looks nice but also adds flavor. Just be creative and have fun with it! To keep your Keto Cheddar Jalapeño Biscuits fresh, store them in an airtight container. This helps to prevent them from drying out. Place the container in the fridge if you plan to eat them in a few days. For longer storage, the freezer is best. You can freeze these biscuits easily. First, let them cool completely. Then, wrap each biscuit in plastic wrap. Place the wrapped biscuits in a freezer-safe bag or container. Remove as much air as you can to avoid freezer burn. They can last for up to three months in the freezer. To reheat frozen biscuits, first, take them out of the freezer. Let them thaw in the fridge overnight. For quick reheating, use a microwave. Heat them for about 20-30 seconds until warm. If you want a crispy texture, bake them in the oven at 350°F (175°C) for about 10 minutes. Enjoy your warm, tasty biscuits! To help your biscuits rise, use fresh baking powder. It should be active and not expired. Make sure to mix your dry and wet ingredients well. This ensures an even distribution of the baking powder. Also, don’t over-mix the dough. A gentle fold will keep air in the mixture, leading to a fluffy biscuit. Yes, you can try coconut flour, but use less. Coconut flour absorbs more liquid than almond flour. Usually, you need about one-third the amount of coconut flour. If you switch flours, adjust the liquid in your recipe. This way, your dough won’t be too dry or too wet. These biscuits last about four days in the fridge. Store them in an airtight container to keep them fresh. You can also freeze them for up to three months. Just thaw them in the fridge overnight before reheating. In this blog post, we covered easy biscuit recipes. We listed key ingredients and gave smart replacements. You learned step-by-step instructions, tips for the best texture, and how to store biscuits. We also explored tasty variations for every taste. Now, you can bake perfect biscuits every time. So, gather your ingredients, follow the steps, and enjoy the warm goodness. Happy baking!

Keto Cheddar Jalapeño Biscuits

Delicious low-carb biscuits with cheddar cheese and jalapeños, perfect for a keto diet.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 2 cups almond flour
  • 1 cup shredded cheddar cheese
  • 2 large eggs
  • 0.5 cup cream cheese, softened
  • 2 teaspoons baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon salt
  • 0.5 cup fresh jalapeños, finely chopped
  • 0.25 teaspoon black pepper
  • optional chopped fresh cilantro for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the almond flour, baking powder, garlic powder, onion powder, salt, and black pepper. Mix well.
  • In a separate bowl, blend together the cream cheese and eggs until smooth.
  • Add the shredded cheddar cheese and finely chopped jalapeños to the wet mixture and stir to combine.
  • Gradually fold in the dry ingredients until a dough forms. If the dough is too crumbly, you may add a tablespoon of water or more cream cheese as needed.
  • Using a spoon or cookie scoop, drop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Gently flatten the tops of the biscuits slightly with the back of the spoon.
  • Bake in the preheated oven for about 15-20 minutes or until the biscuits are golden brown on top.
  • Once baked, remove from the oven and allow to cool slightly before serving.
  • Optionally, garnish with chopped fresh cilantro for added flavor and color.

Notes

Optional: Garnish with chopped fresh cilantro for added flavor.
Keyword biscuits, cheddar, jalapeño, keto

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