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Keto Ham and Cheese Breakfast Biscuits are a morning game changer when you’re juggling a packed schedule. You can still keep things low carb but get that warm, filling vibe that makes breakfast actually good. Each biscuit turns out super soft with bits of melty cheddar and chunky ham in every bite. They’re a breeze to throw together and somehow vanish in my kitchen almost instantly.
I first tried these during a chilly weekend brunch for my whole crew and no one could believe they were low carb. Now my kids beg for them before those crack-of-dawn soccer practices.
Tasty Ingredients
- Baking powder: lifts everything up so your biscuits turn out light—check yours is fresh before using
- Heavy cream: keeps things extra moist and rich, just pick real, nothing weird added
- Chopped ham: gives each bite a hearty meaty feel—go for thick deli slices and chop so it’s chunky
- Cream cheese: gives softness and a gentle tanginess—go for regular full fat
- Almond flour: makes these biscuits carb-friendly and keeps the crumb delicate—fine-blanched only
- Melted butter: adds taste and softness—stick with unsalted real butter
- Eggs: keep your biscuits together and fluffy—fresh with rich yolks are best
- Shredded cheddar cheese: brings those melty pockets and a pop of color—sharp gives the most kick
- Salt: ties all the flavors together—for even flavor, go with fine sea salt
Easy-Peasy Steps
- Finish with Butter:
- Brush melted butter over the tops right after they come out for extra shine and softness
- Shape and Bake:
- Scoop out the mixture onto a lined or greased baking pan, give ‘em a little press, then bake for about 13–15 minutes so they get golden—spin the tray if your oven’s uneven
- Fold in Ham, Chill:
- Add the ham, then gently turn it into the dough. Chill everything in the fridge for around 10–15 minutes—it’ll scoop easier and bake up nicer
- Add Dry and Creamy Stuff:
- Mix in almond flour, baking powder, salt, a splash of cream, and melted butter. Stir just until everything’s combined so the biscuits stay fluffy
- Mix Soft Cheese Stuff:
- In a roomy bowl, blend up softened cream cheese, cheddar, and eggs. Use a strong spoon or whisk and stir until it’s really smooth, no lumps. This helps the final texture a lot
- Fire Up the Oven:
- Preheat your oven all the way to 350 so your biscuits start off baking evenly
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Good to Know
- Packed with protein but keeps carbs super low
- Easy for kids and freezer safe
- Awesome breakfast when you're rushing out the door
Ham is my must-have for these—can’t beat that old-school comfort. Makes me think of big family mornings at my grandma’s table. I always toss in leftovers from holidays for extra flavor and everyone looks forward to them.
Storing Tips
Let them cool down, then pop in a tight container in the fridge for up to four days. For longer, stash in a ziptop bag and freeze for two months. To eat again, zap one for twenty seconds in the microwave or warm on low in the oven.
Swap Ideas
If you’re feeling like a change, use bacon or turkey instead of ham. Need dairy free? Pick up some non-dairy cheese and unsweetened coconut cream—just keep in mind they won’t turn out exactly the same.
Ways to Eat
You can gobble these plain or slice one open and fill it with scrambled eggs or avocado for breakfast sandwiches. They also go great with some soup or next to a green salad for lunch.
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Food Culture
Down South, biscuits are a breakfast tradition. This low-carb twist keeps that homemade morning feeling—just with fewer carbs. The ham and cheese combo makes these feel classic but right at home on a modern table.
Common Recipe Questions
- → Which cheese should I pick?
Cheddar (shredded) has a sharp taste and melts nicely, but you can try Swiss or even Monterey Jack if you want to switch things up.
- → Is another flour okay?
Almond flour keeps it low in carbs and makes it moist. If you swap in coconut flour, your biscuits will be thicker and you'll need more liquid—so watch the amounts.
- → How can I keep the biscuits soft?
Only mix the dough until everything looks combined—don’t keep stirring. Stick the dough in the fridge before shaping to help the biscuits come out tender and soft.
- → Can I freeze these biscuits?
For sure! Cool them all the way, pop them in something airtight, and they’ll last up to two months in the freezer. Warm them up in the oven when you’re ready to eat again.
- → Any replacements for heavy cream?
Give unsweetened almond milk a try for a lighter biscuit. They won’t be as rich, but they’ll still work just fine.
- → Can I toss in herbs or veggies?
Yep! Go for things like chopped spinach, some parsley, or scallions. Just make sure you pat them dry so the dough doesn’t get wet.