Keto Sausage Cheddar Biscuits
Published October 4, 2020 • Updated March 14, 2026
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Packed with a full pound of sausage and loaded with cheddar, these low-carb biscuits come in at just 0.8g net carbs each. I batch-freeze them every week for a grab-and-go breakfast that reheats in under a minute.
I started making these sausage cheddar biscuits back when I first went keto and needed something I could grab on the way out the door that wasn’t sad. A protein bar wasn’t cutting it. What I wanted was an actual biscuit, loaded with sausage and cheese, that I could pull from the freezer and have ready in 60 seconds. This is what I came up with, and I’ve been making them almost every week since.
The base is coconut flour, not almond flour, and that’s on purpose. Coconut flour absorbs so much liquid from the eggs that each biscuit comes out at just 0.8g net carbs. I’ve looked at every other version ranking for this recipe. The closest competitor is 1.4g, and most are over 4g. If carb count matters to you (and if you’re here, it probably does), this is the one to make.
What holds these together isn’t just the flour. It’s the ratio. A full pound of cooked sausage and two cups of cheddar cheese in every batch. The sausage and cheese carry enough flavor that you don’t notice what’s missing. One reader, Jeff, told me they brought back something he’d stopped expecting after giving up gas station sausage biscuits. That’s the bar I’m trying to clear.
These pair well with almost any keto breakfast. I’ll have one alongside a keto sausage breakfast casserole on weekends, or build a breakfast sandwich with a fried egg between two halves (similar idea to my keto McGriddle). They’re also great next to keto biscuits and gravy if you want the full spread.
The freezer angle is really why I keep making them, though. I bake a full batch on Sunday, let them cool completely on a wire rack, and transfer them to a freezer bag. That gives me breakfast for the next two weeks without thinking about it. One reader, Jill (homeschool mom, family of five), told me she stocks her freezer with variations of these every week. That’s exactly how I use them too.
How to make sausage cheddar biscuits
- Make the biscuit batter – Whisk together eggs, melted butter, salt, and cream cheese in a large bowl. The cream cheese will be chunky at first. That’s normal. It smooths out once you add the dry ingredients.
- Add coconut flour and baking powder – Stir until combined. The batter thickens fast because coconut flour absorbs so much liquid.
- Fold in sausage and cheese – Add the full pound of cooked sausage and two cups of shredded cheddar. Mix until everything is evenly distributed.
- Scoop and bake at 375 degrees for 15-18 minutes. I use a 1/4 cup cookie scoop for consistent size.
Key ingredients
- Coconut flour – I use coconut flour because it absorbs liquid from the eggs so well that the carb count stays under 1g per biscuit. If you’re worried about coconut flavor, the cream cheese and eggs mask it completely.
- Sausage – A full pound of cooked sausage gives these enough protein and fat to work as a standalone meal. I’ve also made them with Italian sausage and sage sausage. If your biscuits come out greasy, the fix is draining the sausage more thoroughly before mixing (high-fat sausage releases a lot of grease during baking).
- Cheddar cheese – Two cups of sharp cheddar. I’ve swapped in pepper jack, Mexican blend, and Swiss. They all work. Cheddar is still my go-to for flavor.
If you like savory keto breads, my keto bagels use a similar approach with different ratios.
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Ingredients
4 eggs -
4 tablespoons butter, melted
-
1/4 teaspoon salt
-
2 tablespoons cream cheese, softened
-
1/3 cup coconut flour
-
1/4 teaspoon baking powder
-
1 pound ground sausage, cooked
-
2 cups shredded cheddar cheese
Step by Step Instructions
Step by Step Instructions
Mix it
Mix together eggs, butter, salt and cream cheese in a large bowl.
- 4 eggs
- 4 tablespoons butter, melted
- 1/4 teaspoon salt
- 2 tablespoons softened cream cheese
Add the flour and baking powder
Add coconut flour and baking powder. Stir to combine.
- 1/3 cup coconut flour
- 1/4 teaspoon baking powder
Add the meat and cheese
Add cooked sausage and cheddar cheese and mix until combined.
- 1 pound ground sausage, cooked
- 2 cups shredded cheddar cheese
Scoop to baking tray
Using a cookie scoop or measuring cup, scoop about 1/4 cup worth of biscuit mixture onto a parchment lined baking tray. Bake at 375 degrees for 15 to 18 minutes.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
How many carbs are in these keto biscuits?
Each biscuit has just 0.8g net carbs (1.5g total carbs). I use coconut flour specifically because it keeps the count that low. I've compared this to every other version I could find, and the next closest is 1.4g. Most are over 4g per biscuit.
Can I use bacon or ham instead of sausage?
I haven't tested bacon or diced ham in this exact recipe yet, but the structure should hold up fine since the coconut flour and eggs do the heavy lifting. Ground sausage gives you more fat and flavor distribution through the batter. If you use bacon, I'd chop it small and make sure it's fully cooked and drained first.
Why did my biscuits spread flat or come out greasy?
I've answered this one a lot in the comments. It's almost always the sausage. High-fat sausage releases a lot of grease during baking, which causes the biscuits to flatten and pool in butter. My fix: drain the cooked sausage really well before mixing it in (I press it between paper towels). You can also try adding an extra tablespoon of coconut flour to thicken the batter.
Can I make these in a muffin pan?
I've had readers bake them in silicone muffin liners with great results. They come out more uniform in shape, almost like a savory muffin. Reader Mrs. H uses a muffin pan and makes 12 bigger ones instead of 18. I still prefer the baking sheet for crispy edges, but the muffin pan is easier for grab-and-go since they pop right out.
Can I use turkey sausage?
Yes. I've made these with ground turkey (not turkey breast, you need the fat) and they hold together well. The flavor is milder than pork sausage, so I add garlic powder and a little extra salt to compensate. The macros shift slightly but the carb count stays the same since the flour and cheese are what drive that.
How many biscuits does this recipe make?
I get about 18 biscuits using a 1/4 cup scoop. If you use a bigger scoop or pack them tighter, you'll get closer to 10-12 larger ones. Reader Momof2 got 10, which means her scoops were on the bigger side. Either way works, just adjust your macros per biscuit if you change the yield.
How do I reheat these from frozen?
I wrap one in a paper towel and microwave for 45-60 seconds. The inside stays soft and the cheese re-melts. I've also reheated them in the air fryer at 350 for about 3 minutes, which gives you a crispier outside. Both work. The microwave is my weekday default because it's faster.
What can I serve these with?
I eat them plain most mornings, straight from the microwave. On weekends I'll split one open and add a fried egg for a keto breakfast sandwich. They're also great alongside my keto sausage breakfast casserole, with scrambled eggs, or packed into lunchboxes as a cold snack. I've brought them to brunches too, and people who aren't keto still eat them.
Batch five, finally tried hot pork sausage instead of regular. The heat actually sticks around after reheating. Less rubbery out of the microwave than I expected too. Full tray Sunday night, two every morning before work. Not going back.
These are solid, but the first time they came out a little flat. Figured out it depends on the sausage. Mild breakfast sausage needs some backup in the batter (I added garlic powder and onion powder) or the flavor just doesn't carry. Switched to hot Italian on the second batch and it was a completely different biscuit. Still freezing them on Sundays though.
Hot Italian does something different to the whole batter. I've made both, the spice from the casing blooms through in a way mild just doesn't.
Gas station sausage biscuits were my every morning before keto. Made these Sunday and the cheddar and sausage in every bite brought something back I'd stopped expecting. Going in the Sunday rotation.
That's exactly why I built these. The pound of sausage in there is non-negotiable.
Just made these today. Delicious
New to keto. And these turned out great. Was pleasantly surprised.
Thank you.
Sunday batch cooking these is what got me through the first few weeks of keto. They reheat without getting rubbery.
These are so good. I added a sprinkle of garlic powder, onion powder and black pepper when I cooked the sausage. I also used a muffin pan to bake them and made 12 instead of 18. Will absolutely make again.
Doing the spices in the sausage while it cooks is smart. I usually add them after. 12 bigger ones is the right call for breakfast anyway.
Everyone in the house loves these! I didn't have coconut flour so subbed in 1 1/3 C Almond flour. They are amazing. I love that I can reheat them throughout the week for a quick breakfast - if there are any left!
Yep, 1 1/3 is the right swap ratio. Almond flour ones come out a little denser but the cheese still crisps up on the outside the same way.
Today is Day 72 of eating low carb (pre-diabetic), your recipes and videos have been a true life saver or me learning how to eat (and cook) all over again, we're a family of five (3 kids) so not much time to experiment....thank goodness you've already done that...have been stocking freezer with variations of these crispy biscuits my whole family loves!
And, also, wanted to share my 7 year old absolutely LOVES your chocolate avocado pudding (topped with homemade Cool Whip)...he and I eat it for breakfast, yes!, one morning he rose extra early just to devour it and then went back to bed. Now, that should encourage anyone to "just try it!" I use Ghirardelli dutch process cocoa, Saigon cinnamon, and Watkins baking vanilla. I freeze large batches in 1/2 cup containers and just thaw in fridge overnight. Can't thank you enough, from a homeschool mom who cherishes time and meals whole family loves (like your Keto lasagna with turkey deli slices!)
Thank you Jill!! I'm so glad the recipes are helping. I love that your 7 year old enjoys the pudding. That is adorable!
Absolutely delish! I baked them in silicone cupcake liners so they were almost like a muffin. The flavor was perfection!
Silicone liners are such a good idea for these. More even shape, easier to grab on the way out the door.
I just made these & they are delicious!! I used to love Sausage McMuffins so I added some sugar-free maple syrup (only 2 Tbsp) & a few drops of maple pecan flavoring & they sure tasted like the fast-food ones!. I cut the cheese in half as I didn't have much on hand & they were still perfect! Thank you for the recipe!!
Maple pecan flavoring for the McMuffin vibe, I never would've thought of that. The 2 tablespoons of syrup keeps the carbs reasonable too. Stealing this.
Hands down my favorite part of the Keto way of eating are these biscuits!!! I've used different seasonings to change it up from week to week that don't add to the net carb count ie garlic, green onions etc. Thank you for this recipe as it has helped me stay true!
Garlic every week in mine too. Still haven't tried the green onions but you're selling me on it.
These are so good. They’re going to be an easy, welcome staple around here.
I used ground Turkey (not breast) and added my own sausage seasoning (including fresh herbs from my garden), and I used a Mexican blend of cheese with a little spice to it.
I’ve eaten them for breakfast, for a snack, and for dinner with a salad. Great recipe!
The homemade seasoning with fresh garden herbs is the part I keep thinking about. Dried just can't touch it. Turkey works great here, and I'm doing the Mexican blend next time.
There so so delicious!!! I've made them numerous times now and still haven't gotten tired of them. I change it up a bit by adding different spices, sometimes adding chopped green onions, chopped bell pepper or I'll switch up the kind of cheese. My friends who aren't on Keto love them too!! Thanks so much for sharing this one!!
Green onions in there. Why haven't I tried that. Going in next batch. And the cheese swaps are endless, pepper jack is my personal favorite right now.
Annie, I am new to Keto and just love your YouTube Channel and your website. I have made these biscuits and they are delicious!
Good starting point for keto. Under 1g net carb each, so a couple of these gets you through the morning without overthinking the math.
Baking these for the first time today. Love the YouTube channel too. It’s been helping with the rush after work to finish dinner. How many total biscuits does this make? I got like 10 but the phot showed 6 so I’m worried I make them too small?
It depends on how big you make them and then adjust the macros from there.
I watch your YouTube channel from my iPad. The pop up ads and the java script to print the recipe make it a real PIA to print recipe. Is it possible to make a simple button to print the recipe without all the bells and whistles. Ty. No, I’m not very tech savvy ?
Not sure what you are referring to. There are no pop up ads on this website. It pops up the print preview to print that document and that's all. You can't get any easier than that.