Zesty Cheddar Biscuits

Low Carb / Keto / Gluten Free

Being that the name of this blog is, "No Bun Please," you're probably wondering why I would possibly post another "bread-like" recipe on this blog.

Sometimes you just want a comforting, dense slice of something(?) to serve up your meals with.  That's where my Zesty Cheddar Biscuits come into play!

I may not have the bun, but I do know that this website isn't "No Biscuit Please!"

Recently, I was discussing some possible weekend breakfasts with the boyfriend. You know, the ones that take a little more effort and didn't result in just a quick egg scrammble.  One recipe that we both missed was a delicious plate of biscuits and gravy.

The gravy part seemed pretty doable, we could just reduce heavy whipping cream down with sage sausage and ta-da! Sausage gravy.

The biscuits, however, were a bit of an issue.  Unfortunately, a lot of the lower carb biscuits that are out there have been kind of meh or made with a lower-carb wheat flour.   Since wheat is simply not an option for me, I had to try and develop something on my own.

These biscuits are delicious on their own, honestly. They're dense, flavorful, and just a pinch of sweetness from the coconut.  Another great feature is that they are extremely filling.  Both of us could only finish one before we were stuffed!

As the recipe states, these cheddar biscuits will become even more dense if they are left out for a couple of hours.

They make a great a base for sausage gravy and biscuits (obviously), egg biscuit sandwiches or just slathered with butter.  I bet they would be great as Eggs Benedict with a delicious hollandaise sauce.

These cheddar biscuits have even won over the hearts of my non-low carb friends.  They liked them more than the Red Lobster rival!

I would assume these would freeze well, but honestly, they never last long enough to attempt!

As always, this recipe is gluten-free, low-carb, keto friendly and even suitable for primal diets!


Zesty Cheddar Biscuits

Yield: 6 biscuits

Zesty Cheddar Biscuits


  • 3 eggs
  • 1/3 cup of coconut flour
  • 6 oz sharp cheddar cheese
  • 1/3 cup butter, melted (1 tablespoon reserved for brushing after)
  • 1 teaspoon of garlic powder
  • 1 teaspoon of chopped green onion
  • 1/4 teaspoon baking powder
  • pinch of salt and pepper


  1. Preheat oven to 400 degrees F.
  2. In a mixing bowl, combine coconut flour, baking powder, garlic powder, salt and pepper.
  3. In a separate bowl, whisk together eggs and butter until evenly distributed.
  4. Slowly incorporate the wet ingredients into the dry and mix until there are no lumps.
  5. Fold in the cheese and green onion.
  6. Drop spoonfuls of the batter onto a greased cookie sheet.
  7. Bake for about 13 minutes until the edges of the biscuits are brown and the tops are golden.
  8. Brush top with additional melted butter out of the oven.
  9. Cool for at least a half hour. These will get even more dense if they are left on the counter for a couple of hours.

What's your favorite breakfast food? Comment below!

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  1. JUNE on July 10, 2017 at 11:49 pm

    what other flour could I sub for coconut?

    • Dominic on August 25, 2017 at 1:41 pm

      You could try almond flour, but it will require less liquid. I am not sure on the conversion as I have only made these with coconut.

  2. Kathy on October 3, 2016 at 7:33 am

    Do you have the carb count for 1 biscuit?
    Thank you!

  3. Flower petal on September 19, 2016 at 12:30 am

    Can you tell us how many carbs, protein and fat is in this recipe per serving? That would be helpful.

  4. Vanessa on September 11, 2016 at 7:13 pm

    How many carbs per biscuit?

  5. Daphne on September 4, 2016 at 12:06 am

    Thank you! These were delicious. I just ate two plain as they needed nothing else. I have been craving eggs with yolks and something to,dip with. I’ll try it tomorrow! Perfect recipe as written. I let the serving size of six and the picture of the muffin tin sway me and they came out great!

  6. Lorren Cotton on August 18, 2016 at 3:14 am

    What are the macros? I don’t see them posted.

  7. Alice mikuleza on August 10, 2016 at 1:16 am

    What are the macronutrients for this recipe

  8. Liz dee on August 1, 2016 at 3:30 pm

    Just made these for the first time, they are so good. I doubt if I will ever get to freeze them though. Grandchildren want more!

  9. Sharon on July 27, 2016 at 12:29 pm

    Being a bacon egg and cheese biscuits in at McDonald’s which I knew had to come to an end, thank you for this recipe. They are baking now and I can’t wait to try them

    • Dominic on September 22, 2016 at 2:03 pm

      Hope you enjoyed!

  10. Tori J on June 27, 2016 at 7:56 pm

    Do you have the macro and calorie breakdown of these?

  11. Susan on June 20, 2016 at 4:16 pm

    Where can I find nutrition info on Zesty Cheddar Biscuits (carbs, calories, fat, protein etc)

  12. diana on June 18, 2016 at 12:30 pm

    How many carbs?

  13. Tallulah on May 25, 2016 at 4:14 am

    Ahhhh I have all these things, gonna whip these up now before work. Excellent.

  14. Maria on May 4, 2016 at 11:03 pm

    Been looking for a good keto recipe, so far my husband said, this is one of the best keto recipe I made , he loves the taste, and texture is not bad, I matched the meal with zucchini spaghetti, 🙂

  15. Maggie on April 18, 2016 at 9:41 pm

    When you mention chopped green onion, do you mean the white onion part or the green chive part?

    • Dominic on April 28, 2016 at 1:18 am

      Either/or/both! The green part tends to be lower in carbs.

  16. Michelle on March 23, 2016 at 5:56 pm

    Hi I am trying to find out the actual #’s of carbs, proteins and fat with this recipe but can’t find it. Am I missing it on here somewhere?

    Thank you,

  17. Stephanie C on January 8, 2016 at 4:42 am

    These were delicious! I used them for a chile rellenos casserole. I added 1/4 of liquid (I used milk) and switched out pepper jack for the cheddar. I then spread the batter on top of my layers of meat, cheese, and straight from New Mexico green chilies. Thanks!

  18. Eva Marie on January 5, 2016 at 8:39 pm

    i just made these but forgot to add the butter. The consistency of the dough was perfect without it. I will try to add some top. But these look soooo yummy. I like coconut alot and i am really enjoyed cooking with coconut oil and flour.. Thanks for the great recipe!!!!

  19. Kat on May 14, 2015 at 11:29 pm

    These are delicious and so versatile. I’ve made them a couple of other ways. If you spread the dough very thin on a parchment paper covered cookie sheet and bake it until the edges are nice and crisp, it makes the most amazing pizza crust. I used a very thin layer of homemade pizza sauce and mozzarella cheese. I can re-heat a slice or two in my toaster oven and then fry it in butter until the bottom is crisp. This pizza is delicious, tastes like real food and doesn’t interfere with my diabetic husband’s blood sugar.

    I also went the Mexican food route with these. I added diced green chilies and jalapeno peppers (and a little less garlic powder) to the dough. These make a great base for a thin layer of refried beans, guacamole, shredded cheese, sour cream and picante sauce. I add a sprinkling of chopped green onions on top. You could also add black olives, diced tomatoes and shredded lettuce. Yum.

    This recipe has quickly become a go to for me. Thank you so much!

    • Dominic on June 9, 2015 at 10:49 pm

      Those suggestions sound amazing!

  20. Head in the Clouds on April 14, 2015 at 3:25 pm

    These were so yummy, I made biscuit breakfast sandwiches with (veggie) bacon and egg. The coconut flavor was “there” but subdued by the garlic and cheddar. I really enjoyed them and for such low carbs, they were awesome!

  21. Jen on April 2, 2015 at 1:16 am

    Biscuits and gravy recipe?! One of my favorite breakfasts before starting keto!

  22. Kathy on March 4, 2015 at 5:10 pm

    These were delicious and will help me stay on a low-carb diet. Thank you so much for creating a fabulous bread substitute! I also love biscuits and gravy and am from Pittsburgh!

    • Dominic on March 9, 2015 at 10:13 pm

      Thank you so much, fellow Pittsburgher!

  23. Ashley on February 26, 2015 at 10:40 pm

    I didn’t have cheddar, so I made an Italian version! I think the salted butter would have been better, but unsalted was all I had. Thanks so much! I think the variations are endless with this.

    3.00 large, Eggs – Whole, raw
    5.33 Tablespoons, Coconut Flour
    1.00 tsp(s), Spices – Garlic powder
    0.25 tsp(s), Baking Powder
    0.06 tsp(s), Spices – Pepper, black
    6 oz(s) or ~170 g(s), Cheese – Mozzerella
    0.50 tsp, leaves, Spices – Oregano, dried
    0.50 tsp, leaves, Spices – Basil, dried
    0.33 cup, Butter – Unsalted

    Per MFP:
    Nutrition Facts
    Servings 12.0
    Amount Per Serving
    calories 115
    % Daily Value *
    Total Fat 10 g 15 %
    Saturated Fat 6 g 28 %
    Monounsaturated Fat 2 g
    Polyunsaturated Fat 0 g
    Trans Fat 0 g
    Cholesterol 76 mg 25 %
    Sodium 173 mg 7 %
    Potassium 34 mg 1 %
    Total Carbohydrate 3 g 1 %
    Dietary Fiber 1 g 5 %
    Sugars 0 g
    Protein 5 g 11 %
    Vitamin A 6 %
    Vitamin C 0 %
    Calcium 10 %
    Iron 4 %

  24. Yesenia on February 11, 2015 at 8:26 pm

    I’m not a fan of bread so dense (I’m trying to go low carb – not necessarily gluten free). Do you think if I added some yeast I can get more of the normal “bread” feel?

  25. colette on February 7, 2015 at 1:54 pm

    these were kick ass! I’ve been gluten free and primal eating for almost 4 years now! had a dinner party last night and my friends eat all 16 cheddar bits!!!! they did even know. Great recipe! cant wait to try some of your other stuff. gonna check you out on FB now

  26. karyn Kent on February 7, 2015 at 3:00 am

    thank you for a great recipe, made them as flat cracker type biscuits, OMG, delish…first time I’ve used coconut flour, didn’t find it sweet or overpowering at all……the possibilities of things I can make with this mix, super excited…..

  27. Keto Diet Update | Pooka Spins a Yarn on February 6, 2015 at 9:30 pm

    […] Zesty Cheddar Bisquits (at the time of this posting the website is down. But I will repost the recipe later if it’s still down because these are GET IN MY BELLY delicious.) […]

  28. Kacey W. on February 2, 2015 at 12:16 am

    i found these to be too coconutty to go well with the cheese and garlic. I’m going to keep looking for a more savory base, but would use this for a sweeter “muffin” style bread – maybe with some cinnamon?

    • Dominic on February 5, 2015 at 4:18 am

      Let me know how they turn out. I find that when I add spices that are pretty powerful (cue the garlic or onion), the coconut flavor is less apparent.


  29. Betsy on January 27, 2015 at 10:12 am

    Just stumbled across this recipe. Can’t wait to make it, and also look over your other recipes. There are lots of good low carb recipes out there but really good bread recipes are hard to come by. While my husband eats all my LC meals, he still eats full wheat/carb breads (because he can). Maybe this recipe will convert him.

  30. Callie on January 10, 2015 at 9:38 am

    found this on Pinterest… I’m going to try soy flour… Soy was really hard to find I doubt anywhere will have the coconut flour. No where had the almond 🙁 there for I use soy, which works great for a more filling item I use it to fry usually a d make my deserts it’s more fluffy

    • Dominic on January 17, 2015 at 7:09 pm

      Soy looks and works as a good flour, but I avoid it because of it’s inflammatory and estrogen-like properties. I think I might have a slight allergy to it as well.


    • Christina on May 9, 2016 at 11:33 pm

      Almond flour is much better and tastes better than soy! You can make your own by grinding up plain almonds in te food processor! Much cheaper too!

  31. Mia on December 20, 2014 at 8:14 pm

    I was wondering if you think the dough would hold up for baking in a breakfast casserole? Like dropping lumps of it in an egg, cheese, and veggie mixture and baking altogether? Thank you!

  32. Lydia on November 26, 2014 at 6:58 pm

    I just discovered you’re blog. I’m very excited about your recipes! I recently went ketogenic and while I feel amazing there are only so many hard boiled, soft boilded, scrambled, fried, or poached eggs a person can eat before feeling a little limited. These biscuits are a refreshing change! Can you tell me what your general yield of biscuits is? Next on my list cheese crisps taco shells! (I’ve been missing the feeling of eating taco shells!)

    Here’s to an awesome weekend brunch!

    • Dominic on December 3, 2014 at 12:35 am

      Hi Lydia-

      Thanks for the kind comments! I find that I usually get around 8 biscuits out of this recipe.


  33. Deborah D on November 8, 2014 at 11:46 pm

    I made these as instructed. Turned out dry and crumbly. The recipe does not have eggs listed. Is that a mistake? Seems like when you use coconut flour, there should be some eggs?

    • Dominic on November 9, 2014 at 4:22 pm

      The first ingredient says 3 eggs…

  34. […] little Zesty Cheddar Biscuits are made from Coconut flour instead of Almond flour. And I think they’d be a perfect fit for […]

  35. kcam on October 29, 2014 at 4:14 pm

    Does anyone have a carb count on these? I tried the link above for myfitnesspal – but it doesn’t work.
    Thank you!

  36. Angela on October 10, 2014 at 2:09 am

    Thank you for this great recipe. I was originally looking for a keto corn dog recipe and was too lazy to fry them. They looked so delicious on their own too. It was easy to wrap the biscuit around the hot dog and bake. I suggest drying off the hotdog of its juices from the bag before covering with the biscuit. I increased the cooking time from 13 minutes to 25 and they still were a nice golden color.

    • Dominic on October 10, 2014 at 3:15 am

      This sounds great!


  37. Heather on October 8, 2014 at 9:02 am

    Greetings from the UK and thanks for sharing; these look delicious and I am definitely going to make them!

    I am already thinking of other flavour options such as herbs and choppped sun dried tomatoes and maybe chopped olives – the possibilities are starting to look endless.

    It would be really helpful if you could give a weight measurement for the coconut flour. In the UK we don’t measure dry ingredients by cups, we use pounds and ounces or kg and grams and I can’t find a reliable conversion for what a cup of coconut flour should weigh. I note that you have weighed the cheese by ounces.

    Many thanks in advance!


  38. […] My favorite recipe on my blog are the Cheesy Cheddar Biscuits. It’s insane that these aren’t actually full of carbs and have gluten! So delicious. Cheesy Cheddar Biscuits […]

  39. Beverly on October 1, 2014 at 11:20 pm

    Just made these today. I used a nice jalapeno pepper aged cheddar cheese, but I only had 4 oz. So I had some goat cheese and used 2 oz of that to make a total of 6 oz (by weight). Other than that, followed the recipe exactly and ate one. So delicious. I’m definitely going to have another, I just can’t decide what I’m going to have it with. In the cold months, these would be so good to eat with a stew. Tasty, tasty tasty. I’ve done almond flour low carb biscuits. They didn’t have cheese but they required separating the eggs and beating the egg whites and folding them in last. But I can’t remember the whole recipe. It’s definitely different than this one. I can just sit here and think of a thousand ways to eat these biscuits.

  40. JL on September 24, 2014 at 10:52 pm

    I made these with goat’s cheddar and they were fantastic.
    P.S. They’re not so keto-friendly when you eat four in one day. oops!

  41. Kim on September 13, 2014 at 12:53 am

    Made these tonight. I wanted something to go with the white chicken chili I made. Thank you for a great recipe! The only changes I made were using chives instead of onions since I had them and I mixed the eggs and butter right into the dry ingredients without blending first. These really hit the spot! Thanks again!

    • Dominic on September 18, 2014 at 12:39 am


      So glad you enjoyed!


  42. Jen on September 10, 2014 at 8:16 am

    These were amazing. I used a quarter measuring cup to make them more evenly shaped. Ended up being the bread for bacon/chicken/butter/pickle sandwiches 🙂 THANK YOU. x

  43. Toni on September 5, 2014 at 3:19 am

    I just stumbled across this site yesterday while looking for something else. Saw your recipes and made these zesty cheese biscuits today..they are fantastic!! Thanks so much for your efforts in running such an informative and helpful page. Can’t wait to try the other recipes. Cheers and keep smiling

  44. Wendy on August 30, 2014 at 7:43 pm

    These are so good! Made them last weekend, the only modification being chives from the garden instead of green onions. After two failed low carb cracker recipes today I’m now making these…and regretting that I didn’t in the first place! May slice one thin and place it in the toaster oven to see if I can get something cracker-y or toasty. Thank you so much for sharing this recipe, pure genius!

    • Woodstockgurl on October 4, 2014 at 12:22 am

      Oh, now that is genius!! Thanks for the idea!

  45. Jen on August 23, 2014 at 1:33 am

    We omitted the onions, added chopped green chiles and they were DELICIOUS. I can’t wait to make an Italian version. Thank you!

    • Dominic on August 23, 2014 at 6:04 pm


      Glad you enjoyed them!


  46. antonea on May 20, 2014 at 7:34 pm

    These were yummy! I didn’t have green onions so i omitted them. Like you said, they were VERY filling.

    thank you!

    • Fauzia on November 30, 2014 at 2:37 am

      I didn’t either, I used thyme instead and it was a nice alternative! BTW, thanks for the recipe. Nice to have GF recipes for things I USED to enjoy 🙂

  47. Linda @ Fit Fed and Happy on May 10, 2014 at 12:09 am

    Yum! I love that your recipes are simple and delicious and totally keto. 🙂

  48. Wenchypoo on May 4, 2014 at 6:50 pm

    I just made these as sandwich buns, and O-M-G!! It makes 2 4″ buns, BTW–grease ramekins, and bake for 25 mins.. Next, I’m going to try this recipe (doubled) as a pizza crust, and my own invention–Meal Balls.

    Meal balls:
    Recipe above, plus added cooked and crumbled meat of choice (maybe 1 c.cooked and crumbled meat of choice)
    1/2 c. vegetation, cooked (if needed) and crumbled

    Crumble cooked meat and veggie(s) in food processor, then scrape into biscuit dough, and mix thoroughly. Use ice cream scoop to scoop out balls onto paper-lined baking sheet, and bake about 20-30 mins., watching for outside brownness.

    I HAVE NOT ACTUALLY DONE THIS YET–AM DOING IT TONIGHT FOR SUPPER. I’m also planning to send leftovers in Hubby’s lunch.

    • Wenchypoo on May 5, 2014 at 9:14 pm

      I did it using shredded pork and watercress + 1/2 t. garlic puree, along with the recipe above. An ice cream scooper made about 13 balls, and i baked ’em at 350 for 30 mins.

      I also made a dippy sauce out of horsey mustard + ketchup: one measure of the mustard, and 2X that amount in ketchup.

      FANTASTIC!! Next round of meal balls will have cooked, crumbled chorizo, pepper jack cheese, and maybe pico.

      Now on to the pizza crust…I’ll write more tomorrow.

      • Dominic on May 6, 2014 at 9:36 pm

        That sounds great! Excited to see how the pizzas come out!

  49. Stevi on April 6, 2014 at 9:43 pm

    You are some sort of evil genius using your talent for good, THANK YOU! for this recipe! I cant wait to try!

  50. Joei on April 6, 2014 at 7:02 pm

    Do you think you could use almond flour instead?

    • Dominic on April 6, 2014 at 8:38 pm


      You could probably make a variation with almond flour, but the ratio of flour and eggs would definitely be different. Since coconut flour absorbs so much moisture, that is the reason for so many eggs.

      Here’s a starting conversion chart if you’d like to give it a go!

      Hope this helps,


  51. STEPHANIE SCHONIAN on April 6, 2014 at 6:10 pm

    Nutritional information ?

    • Dominic on April 6, 2014 at 6:13 pm


      I stopped doing the nutrition info because I stopped tracking/counting. I do much better without being obsessive about my food.
      If you want to check nutrition facts, you could try plugging it into a website like SparkPeople!

      Hope this helps,


    • Dan on April 6, 2014 at 9:41 pm

      These turned out amazing. I did the Nutritional info, you should be able to see my MFP recipe here: http://www.myfitnesspal.com/recipe/view/43008094 Hope that helps!

      • Dominic on April 6, 2014 at 10:16 pm

        Thanks for the info, Dan!


      • Melanie on July 9, 2014 at 8:55 pm

        Thank you so much for this!

      • Susan on February 16, 2015 at 4:22 am

        tried the link but it just takes me to my log in

      • me on May 25, 2015 at 7:49 pm

        I hate My Fitness Pal. It simply will not let me get to your info without filling out all kinds of my private info over and over. I’ll figure it out for myself.

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