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Sticking to your low carb plan on hectic mornings gets way easier with these Keto Ham and Cheese Breakfast Biscuits. You get warm, soft biscuits packed with cheddar goo and juicy bits of ham. They come together fast and don’t last long at my place!
The first batch I ever made showed up for a big family brunch when it was cold outside. Folks couldn’t believe they were low carb! Now my kids beg for them whenever there’s an early game.
Effortless Ingredients
- Chopped ham: hearty bites with loads of flavor go for thick deli ham and chop it up yourself for best bite
- Melted butter: ups the flavor and helps with softness stick to real unsalted butter for that classic taste
- Heavy cream: keeps things extra moist use real cream with no extra gums for best texture
- Salt: brings out all the flavors use fine sea salt so it spreads out right
- Baking powder: makes biscuits rise and get fluffy check that yours isn’t old or the biscuits might flop
- Almond flour: low carb with a soft feel pick finely ground and blanched for best results
- Eggs: holds everything together and gives a nice lift fresh is best with bright yolks
- Shredded cheddar cheese: gooey, sharp, and adds a nice color sharper cheddar brings the most cheese punch
- Cream cheese: makes things tangy and soft buy the full fat one for best biscuits
Simple Step-by-Step
- Treat with Butter:
- Right when the biscuits are out of the oven, brush the tops with some melted butter so they’re extra soft and shiny.
- Bake and Form Biscuits:
- Guy scoop out portions with a small cookie or ice cream scoop onto a greased or parchment-lined baking pan. Press them down just a little so they bake even. Pop them in the hot oven for 13 to 15 minutes ‘til they’re golden. If your oven cooks uneven, turn the tray partway through.
- Chill and Add Ham:
- Lightly stir in the chopped ham. Don’t overmix! Cool that dough in the fridge for around 10-15 minutes. It’ll scoop easier and hold a better shape.
- Mix in Dry and Wet:
- Pinch in the almond flour, baking powder, salt, heavy cream, and melted butter. Gently mix but don’t stir too much or they’ll turn tough—just until it all comes together.
- Make Creamy Base:
- Stir eggs, softened cream cheese, and cheddar shreds with a sturdy spatula or Danish whisk inside a big bowl, making sure no lumps are left. This will help keep your biscuits fluffy.
- Get Your Oven Ready:
- Turn your oven on to 350 degrees and let it preheat all the way—that helps all the biscuits cook the same.
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Key Things to Remember
- Packed with protein but hardly any carbs
- Perfect for freezing and kid-approved
- Easy to grab for fast breakfasts
Ham makes these extra special for me because it just feels like classic comfort food—like Sunday mornings at Grandma’s! Try using leftover ham from a big holiday—it makes every biscuit super savory, and my family goes nuts for it.
Smart Storage Ideas
Once the biscuits have totally cooled, keep them in a sealed container in your fridge for up to four days. For longer storage, freeze ‘em in a zip-top bag for two months. Heat one up for about 20 seconds in the microwave or stick it in a low oven to warm it back up.
Handy Ingredient Swaps
You can totally go with cooked bacon or turkey instead of ham if you want something different. For dairy free, try a dairy free cheese and sub unsweetened coconut cream for heavy cream—just remember, it might taste or bake a little different.
How to Serve Them Up
Bite them as is or cut in half and fill with scrambled eggs or avocado to make a sandwich. They’re also awesome next to a salad or dunked in a bowl of soup at lunchtime.
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Fun Traditions
Biscuits are a big deal in the South, and making this low carb twist keeps old-school breakfast alive for anyone counting carbs. Ham and cheese together make them feel homey and retro, but right for today’s eating habits.
Common Questions
- → Which cheese tastes nicest in these?
Cheddar melts great and has a sharp kick, but you could swap in Monterey Jack or go for Swiss if you want a change.
- → Can I try other flours?
Stick to almond flour to keep things low carb and moist. If you go with coconut flour, use a lot less—it soaks up way more liquid and your biscuits might turn out heavier.
- → How do I keep them from drying out?
Just mix everything until it’s barely blended—overmixing makes biscuits tough. Pop the dough in the fridge before shaping if you’ve got time. That’ll help them stay light.
- → Can these be frozen?
Yep, they freeze great. Let them cool down first, then stash in a tight container for two months or so. Warm them up again in the oven to keep the texture on point.
- → What could I use instead of heavy cream?
Try unsweetened almond milk if you want them lighter. They won’t be quite as rich, but they’ll still work.
- → Can I throw in herbs or veggies?
Sure, go with green onions, parsley, or a bit of spinach. Just dry them off first so things don’t get soggy.