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Keto Ham and Cheese Breakfast Biscuits
Keto Ham and Cheese Breakfast Biscuits

Keto Ham and Cheese Breakfast Biscuits
These biscuits are the perfect easy keto breakfast, packed with cheese and ham, and each containing less than 2 net carbs! Here’s how to make them:
Keto Ham and Cheese Breakfast Biscuits
Source
Ingredients:
1
Servings
  • 3
    oz
     cream cheese, softened
  • 240
    ml
     grated cheddar cheese
  • 2
    item
     eggs
  • 480
    ml
     almond flour
  • 1
    tsp
     baking powder
  • 0.25
    tsp
     salt
  • 60
    ml
     heavy cream
  • 1
    tbsp
     melted butter
  • 780
    ml
     diced ham
  • 1
    item
     cream cheese
  • 1
    item
     grated cheddar cheese
  • 1
    item
     eggs
  • 1
    item
     almond flour
  • 1
    item
     baking powder
  • 1
    item
     salt
  • 1
    item
     heavy cream
  • 1
    item
     butter
  • 1
    item
     chopped raw
Keto Ham and Cheese Breakfast Biscuits
Instructions:
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a mixing bowl, blend softened cream cheese, cheddar cheese, and eggs until smooth.
  3. Add almond flour, baking powder, salt, heavy cream, and melted butter. Mix until combined.
  4. Fold in the diced ham, being careful not to overmix.
  5. Refrigerate the dough for 10-15 minutes.
  6. Using a small cookie or ice cream scoop, place the biscuits on a greased or parchment-lined baking sheet. Gently press the dough down.
  7. Bake for 13-15 minutes until golden brown.
  8. Brush with melted butter before serving.
  9. This recipe is based on my Keto Cheddar Garlic Biscuits, which I share on my other website, Maebells. This version is insanely similar to Red Lobster Cheddar Bay Biscuits, and they only have two net carbs each!
  10. These Keto Ham and Cheese Breakfast Biscuits have the same cheese base with a cream cheese, cheddar, and egg base. This mix makes excellent soft, fluffy, cheesy biscuits. After the cream cheese, cheddar, and eggs are mixed until smooth, add the almond flour, baking powder, salt, butter, and cream.
  11. Next, fold in the diced ham. The dough will be quite thick and you may want to add more moisture, but don’t. After mixing the dough, let it rest in the refrigerator for 10 minutes (otherwise it will spread a lot while baking).
  12. Then, using a small cookie or ice cream scoop, place on a greased or lined baking sheet. Gently press the dough to flatten it slightly. Bake for 13-15 minutes until golden brown.
  13. After cooking, store these biscuits in the refrigerator. Since the recipe is 22, I like to freeze about half of my batch for quick sandwiches or side dishes. They freeze nicely, so store in an airtight freezer bag and reheat in 20-second intervals until warm.
  14. In a mixing bowl, mix softened cream cheese, cheddar cheese and eggs. Blend until the cream cheese is smooth without lumps.
  15. Add the almond flour, baking powder, salt, heavy cream, and melted butter.
  16. Mix until combined.
  17. Fold in the chopped ham. Do not over mix or the biscuits will be hard.
  18. Using a small cookie or ice cream scoop, spread the biscuits on a greased or parchment-lined baking sheet. Gently press the dough down.
  • 3
    oz
     cream cheese, softened
  • 240
    ml
     grated cheddar cheese
  • 2
    item
     eggs
  • 480
    ml
     almond flour
  • 1
    tsp
     baking powder
  • 0.25
    tsp
     salt
  • 60
    ml
     heavy cream
  • 1
    tbsp
     melted butter
  • 780
    ml
     diced ham
  • 1
    item
     cream cheese
  • 1
    item
     grated cheddar cheese
  • 1
    item
     eggs
  • 1
    item
     almond flour
  • 1
    item
     baking powder
  • 1
    item
     salt
  • 1
    item
     heavy cream
  • 1
    item
     butter
  • 1
    item
     chopped raw
1
Servings
0

Preheat the oven to 350 degrees Fahrenheit.

In a mixing bowl, blend softened cream cheese, cheddar cheese, and eggs until smooth.

Add almond flour, baking powder, salt, heavy cream, and melted butter. Mix until combined.

Fold in the diced ham, being careful not to overmix.

Refrigerate the dough for 10-15 minutes.

Using a small cookie or ice cream scoop, place the biscuits on a greased or parchment-lined baking sheet. Gently press the dough down.

Bake for 13-15 minutes until golden brown.

Brush with melted butter before serving.

This recipe is based on my Keto Cheddar Garlic Biscuits, which I share on my other website, Maebells. This version is insanely similar to Red Lobster Cheddar Bay Biscuits, and they only have two net carbs each!

These Keto Ham and Cheese Breakfast Biscuits have the same cheese base with a cream cheese, cheddar, and egg base. This mix makes excellent soft, fluffy, cheesy biscuits. After the cream cheese, cheddar, and eggs are mixed until smooth, add the almond flour, baking powder, salt, butter, and cream.

Next, fold in the diced ham. The dough will be quite thick and you may want to add more moisture, but don’t. After mixing the dough, let it rest in the refrigerator for 10 minutes (otherwise it will spread a lot while baking).

Then, using a small cookie or ice cream scoop, place on a greased or lined baking sheet. Gently press the dough to flatten it slightly. Bake for 13-15 minutes until golden brown.

After cooking, store these biscuits in the refrigerator. Since the recipe is 22, I like to freeze about half of my batch for quick sandwiches or side dishes. They freeze nicely, so store in an airtight freezer bag and reheat in 20-second intervals until warm.

In a mixing bowl, mix softened cream cheese, cheddar cheese and eggs. Blend until the cream cheese is smooth without lumps.

Add the almond flour, baking powder, salt, heavy cream, and melted butter.

Mix until combined.

Fold in the chopped ham. Do not over mix or the biscuits will be hard.

Using a small cookie or ice cream scoop, spread the biscuits on a greased or parchment-lined baking sheet. Gently press the dough down.

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