MeKeto

Sides & Basics

Rosemary Cheddar Almond Flour Drop Biscuits

Soft almond flour drop biscuits studded with cheddar and rosemary.

Built by Barron Hansen · Last updated July 2026

Total 28 min
Serves 8
Prep 10 min
Cook 18 min

Per serving

263

Calories

24g

Fat

10g

Protein

2.6g

Net carbs

Macros are calculated from USDA nutrition data for the weighed ingredients. Actual values vary with brands and portions.

These are drop biscuits, so there is no rolling or cutting. You stir the dough, scoop it onto a sheet, and bake. Almond flour keeps them low in carbs while the cheddar and rosemary make them taste like a proper savory biscuit.

They are best warm from the oven with a little butter, and they hold up next to soup or a roast.

Ingredients

  • 2 cups almond flour
  • 2 large eggs
  • 3 tbsp melted butter
  • 1/2 cup shredded cheddar
  • 2 tbsp sour cream
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1 tbsp chopped fresh rosemary

Instructions

  1. 1

    Heat the oven to 350F and line a baking sheet with parchment.

  2. 2

    Whisk the almond flour, baking powder, salt, and garlic powder in a bowl.

  3. 3

    Stir in the eggs, melted butter, and sour cream until a thick dough forms.

  4. 4

    Fold in the cheddar and rosemary.

  5. 5

    Scoop 8 mounds onto the sheet, spacing them apart, and flatten each slightly.

  6. 6

    Bake 16 to 18 minutes until the tops are golden and set. Cool 5 minutes before serving.

Tips

  • Let them firm up on the sheet for a few minutes, since almond flour biscuits are fragile straight out of the oven.
Vegetarian

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Nutrition figures are estimates calculated from USDA data and will vary with the exact products and portions you use. This recipe is general information, not medical or nutritional advice.