Keto Ham and Cheese Biscuits

Keto Ham and Cheese Breakfast Biscuits are my go to when I need a quick low carb start to the day They bake up puffy and golden with pockets of gooey cheese and hearty ham making each bite feel like a treat but still perfectly healthy

I started making these when my husband went keto and they quickly became our Sunday morning tradition even my picky eater asks for seconds

Ingredients

• Cream cheese: softened for a creamy tender biscuit choose one without additives for the best result
• Shredded cheddar cheese: adds richness and melty texture sharp cheddar works well for lots of flavor
• Eggs: for structure and binding use large eggs at room temperature for even mixing
• Almond flour: keeps these gluten free and light choose finely ground almond flour for soft biscuits
• Baking powder: gives lift and fluffiness check the date so it is fresh
• Salt: to balance and brighten the flavors sea salt or fine kosher salt works well
• Heavy cream: boosts moisture and richness scrape the measuring cup clean since every drop counts
• Melted butter: delivers flavor and a golden exterior use unsalted so you control the saltiness
• Chopped ham: brings a smoky protein boost go for thick cut or leftover ham for the best bites
• Topping melted butter: brushed on for a glossy finish and extra flavor

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees and let it heat while you prep this ensures even baking and a crisp outside

Mix the Cheeses and Eggs:

Combine the softened cream cheese shredded cheddar and eggs in a mixing bowl stir slowly and thoroughly so the cream cheese turns creamy and there are no clumps left this step is important for the smooth biscuit batter

Add Dry Ingredients and Cream:

Sprinkle the almond flour baking powder and salt over the cheese and egg mixture pour in the heavy cream and melted butter stir until just blended so you do not deflate the batter over stirring makes the biscuits dense

Fold in the Ham and Chill:

Gently scoop in the chopped ham fold with a spatula just enough to disperse the ham throughout pop the bowl in the fridge for ten to fifteen minutes so the dough firms up giving a nice shape to each biscuit

Shape the Biscuits:

Use a small cookie scoop or spoon to drop mounds of dough onto a greased or parchment lined baking sheet lightly pat each biscuit down for even cooking

Bake and Finish:

Bake for thirteen to fifteen minutes until the biscuits are golden around the edges once out of the oven immediately brush the tops with melted butter for that irresistible shine and flavor

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I love using sharp cheddar for a bolder flavor the smell of them baking always feels like a special weekend for our family I have fond memories of making a double batch for road trips so everyone could enjoy a tasty start on busy mornings

Storage Tips

Transfer cooled biscuits to an airtight container and keep in the fridge for up to four days For longer storage freeze the biscuits in a zip top bag and reheat straight from frozen in the oven or toaster oven to bring back the freshly baked flavor The texture holds up surprisingly well even after freezing

Ingredient Substitutions

If you are out of heavy cream you can use unsweetened almond milk just know the biscuits will be less rich For cheese try a blend of Monterey Jack or Swiss for a slightly different taste Turkey ham or even leftover roast chicken works for a new spin The key is having a meaty cheese filled bite

Serving Suggestions

Serve these biscuits warm with a pat of extra butter on top or as a breakfast sandwich with a fried egg in the middle They are great alongside a light salad for brunch or tucked into a lunchbox for a filling snack My favorite is to dip them in low carb ranch for an easy appetizer

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Cultural and Historical Context

Biscuits have long been a comfort food in Southern kitchens giving a warm start to the day Adapting them for keto eating means you do not have to sacrifice their nostalgic flavor This recipe keeps the spirit of a hearty country breakfast but fits modern low carb lifestyles

Frequently Asked Questions

→ Can I substitute the ham with another meat?

Yes, diced cooked bacon or turkey can be used in place of ham for a different flavor profile.

→ Is almond flour essential for these biscuits?

Almond flour is key for the low-carb texture and flavor, but finely ground sunflower seed flour also works well as an alternative.

→ How do I store leftover biscuits?

Keep biscuits in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave as needed.

→ Can these biscuits be frozen?

Yes, freeze cooled biscuits in a sealed bag for up to 1 month. Thaw and warm before serving.

→ What is the best way to get the biscuits fluffy?

Avoid overmixing the dough and chill it before baking for a lighter texture.

→ Can I make them dairy-free?

You may swap in dairy-free cheese and cream cheese, though flavor and texture may differ slightly.