Loaded with cheddar and a full pound of sausage, these keto biscuits bake up rich and savory, 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.
Batch these once, eat all week
I’m not a morning cook. I don’t want to crack eggs and wash pans before 7 AM. That’s why I built this recipe around the freezer. I bake a full batch on Sunday, cool them on a wire rack, bag them, and I’m set for two weeks of breakfasts.
To reheat from frozen, I wrap one in a paper towel and microwave for 45-60 seconds. The inside stays soft, the cheese re-melts, and the sausage warms through. I’ve also reheated them in the air fryer at 350 for about 3 minutes if I want the outside slightly crispy again.
These work beyond breakfast too. I’ve packed them in lunchboxes, brought them to a friend’s house for a keto brunch alongside keto French toast, and eaten them cold straight from the fridge with a breakfast bowl on the side. Each one has enough protein and fat from the sausage and cheese to actually hold you over, which is more than I can say for most grab-and-go options.
Swaps and variations I've actually tested
Flour swap: You can use almond flour instead of coconut flour. I’ve confirmed the ratio across dozens of reader questions: use 1 1/3 cups of almond flour in place of the 1/3 cup coconut flour. The texture comes out a little denser, but the cheese still crisps up on the outside the same way. If you’re new to low-carb baking, my almond flour pancakes use a similar swap logic.
Cheese swap: I’ve made these with pepper jack, Swiss, a Mexican blend, and straight mozzarella. They all work. Pepper jack with a pinch of cayenne is my current favorite variation. You can also mix cheeses (half cheddar, half pepper jack is great).
Meat swap: Ground turkey works well here. Use regular ground turkey, not turkey breast, so you still get enough fat. I’ve also tested Italian sausage and sage sausage. Bacon bits or diced ham are options I haven’t tried yet, but several competitors feature them and readers keep asking, so it’s on my list.
Spice additions: Garlic powder and onion powder in the sausage while it cooks (tip from reader Mrs. H) is now my default. I also like a pinch of Italian seasoning. For heat, pickled jalapenos bake better than fresh in these. One reader, Penelope, added sugar-free maple syrup and maple pecan flavoring for a keto McMuffin spin. I’m still thinking about that one.
You could also serve these as a breakfast quesadilla filling. Split one open, add a fried egg, fold it into a low-carb tortilla.
How to store and freeze
I keep leftover biscuits in the refrigerator for up to 5 days in an airtight container. For longer storage, freeze them for up to 3 months in a freezer-safe bag. I lay them flat in a single layer first so they don’t stick together, then stack once frozen.
To reheat from frozen: wrap in a paper towel and microwave for 45-60 seconds. For a crispier outside, air fryer at 350 for 3 minutes works well. I’ve found that the microwave is faster but the air fryer gives you back some of that fresh-baked texture on the edges.
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.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
2
Mix it
Mix together eggs, butter, salt and cream cheese in a large bowl.
For this step
4 eggs
4 tablespoons butter, melted
1/4 teaspoon salt
2 tablespoons softened cream cheese
3
Add the flour and baking powder
Add coconut flour and baking powder. Stir to combine.
For this step
1/3 cup coconut flour
1/4 teaspoon baking powder
4
Add the meat and cheese
Add cooked sausage and cheddar cheese and mix until combined.
For this step
1 pound ground sausage, cooked
2 cups shredded cheddar cheese
5
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.
6
Cool down
Let cool on the baking tray for several minutes, then transfer to a wire rack to cool completely. To freeze, transfer cooled biscuits to a freezer safe bag and freeze. To reheat, wrap frozen biscuit in paper towel and microwave for 45-60 seconds.
Nutrition
Per serving: 1 biscuit
Calories
151
Fat
11.4g
Protein
9.4g
Total carbs
1.5g
Net carbs
0.8g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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 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 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.
Fantastic, and I only swapped in hot Italian sausage instead of regular breakfast sausage. The heat plays off the cheddar in a way I did not expect, and it holds up fine reheated the next morning.
Batch freezing is the whole point for me, and these are the first keto biscuits that actually survive the microwave intact. My husband has been eating breakfast before early calls for two weeks straight, which is new for him. He said the sausage-to-egg ratio reads more like a breakfast sandwich than a biscuit, I think that’s why it works. Four stars because my batch ran a little dry at the full 20 minutes; I’d pull them at 18 next time.
Coconut flour goes from moist to dry in the last couple of minutes, so 18 is the right call on your oven. I pull mine when the edges are golden and the tops still look a little soft. They set up on the rack. Were your scoops smaller than a quarter cup? Those dry out first.
Making this for my sister’s baby shower brunch next weekend and I need to at least triple the batch. The coconut flour is what I’m nervous about. Does it scale straight across or does the ratio get weird when you go bigger? I’ve had batters turn gluey on me before when I just multiplied coconut flour recipes without adjusting.
Triple it straight across, coconut flour and all. The eggs are what absorb it, so as long as those scale up with it (12 eggs for a triple batch), the ratio stays the same. The gluey thing usually happens when coconut flour goes up but the eggs don’t.
I kept passing on this one because coconut flour usually wrecks the texture in everything I try. Made a batch anyway this week and they came out dense in a good way, not gummy like I expected. Better than the almond flour biscuit recipes I’ve made before (those always crumble when you pick them up). Already planning to batch freeze a double batch.
When I started keto I basically wrote off real breakfast. Eggs every morning started feeling like a punishment. These biscuits are the first thing in months that made me want to get up and eat. The sausage and cheddar make them filling, and under a gram of carbs each, I don’t have to think twice. I keep a batch in the freezer.
My 9-year-old grabbed one straight off the baking sheet and stood there chewing with this look on her face. Then she asked if she could take them in her lunch. Not breakfast (which is what I made them for), lunch.
The lunch ask is the real compliment. Mine get requested for road trips, which is actually why I started batch-freezing them. Wrap one in a paper towel, 45 seconds in the microwave, done.
Tried probably five different keto biscuit recipes before this one. Coconut flour fixed the gummy center I always ended up with, and a full pound of sausage means one or two actually gets me to lunch.
Gummy center is almost always the almond flour. Coconut absorbs so much more liquid, which is exactly why I switched. And yeah, the pound of sausage isn’t optional if you want them to actually hold you.
Biscuits were the thing I grieved the most when I went keto. Not bread, not pasta, just biscuits. Made these yesterday and the coconut flour does something that’s genuinely close, that slight heft and the way the cheddar browns on the outside. I have a freezer bag going already. Seriously, thank you.
I gave up on keto biscuit recipes after three attempts. All tasted like seasoned foam. Made these Saturday and stood at the counter eating two before they fully cooled. A whole pound of sausage packed in. That’s what changes the texture.
These are genuinely solid as a grab-and-go breakfast, and I’ve been making them for about three weeks now. One thing I’d flag is that mild breakfast sausage kind of disappears against all that cheddar (I’d go spicy next time, or at least add some cayenne). The batch-freeze tip is accurate though, 45 seconds in the microwave and they come back warm and soft like they just came out of the oven.
The mild does get lost. Cayenne straight into the batter works too, not just swapping the sausage. I’ve done a quarter teaspoon and it spreads heat through the whole thing, not just where the sausage is.
Getting back into meal prepping after a couple rough weeks and these are exactly what I need for grab-and-go mornings. When you batch-freeze them, do you freeze after they’re fully baked or pull them out a little early so they don’t dry out on reheat? I’ve had keto baked goods go crumbly on me after freezing. Making a big batch this Sunday so I want to get this right.
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.
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.
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.
