10-Minute Keto Ham and Cheese Almond Flour Breakfast Biscuits

Oh, keto breakfasts – we’ve all been there, staring into the fridge at 7 AM, trying to find something quick and low-carb. That’s why I fell in love with these Ham and Cheese Almond Flour Breakfast Biscuits. They’re my go-to when I need a satisfying, no-fuss morning bite that won’t derail my macros. The first time I whipped up a batch, I couldn’t believe how easy they were – just mix, scoop, and bake! Now, they’re a staple in my house, whether I’m rushing out the door or enjoying a slow weekend brunch. Trust me, once you try them, you’ll never go back to sad, carb-heavy toast again.

Why You’ll Love These Ham and Cheese Almond Flour Breakfast Biscuits (Keto)

These little biscuits are total game-changers, and here’s why:

• Crazy easy: You’re literally 10 minutes away from fresh-baked goodness—no fancy skills needed.
• Low-carb magic: Almond flour keeps them keto-friendly without sacrificing that comforting biscuit texture.
• Protein punch: Between the ham and cheese, you’re starting your day right with staying power.
• Meal prep dream: They reheat like a charm—just grab and go all week long.
• Versatile: Perfect solo, with eggs, or even split for a mini sandwich (hello, keto breakfast McMuffin!).

Seriously, they’re the breakfast hero you didn’t know you needed!

Ingredients for Ham and Cheese Almond Flour Breakfast Biscuits (Keto)

Gather these simple ingredients – I promise you probably have most in your kitchen already! The key is using freshly shredded cheese (none of that pre-shredded stuff with anti-caking powder) and good-quality diced ham for the best flavor. Here’s what you’ll need:

• 2 cups almond flour – This is your flour substitute, so make sure it’s fine-ground
• 1/2 cup shredded cheddar cheese – Sharp cheddar gives the best punch
• 1/4 cup diced ham – About the size of small peas works perfectly
• 1/4 cup melted butter – Real butter only, please!
• 1 large egg – Room temperature blends best
• 1 tsp baking powder – The lift-maker
• 1/4 tsp salt – Just enough to enhance flavors
• 1/4 tsp black pepper – Adds a nice little kick

That’s it! Simple, wholesome ingredients that come together beautifully.

How to Make Ham and Cheese Almond Flour Breakfast Biscuits (Keto)

Okay, let’s get baking! These biscuits come together so fast you’ll be shocked. Here’s exactly how I do it – with all my little tricks for perfect results every time:

First, fire up that oven to 350°F (175°C). While it’s heating, grab a big mixing bowl and whisk together your dry ingredients – that’s the almond flour, baking powder, salt, and pepper. I like to sift mine through a fine mesh strainer to avoid any lumps (almond flour can be sneaky like that).

Now for the fun part – add your melted butter (let it cool slightly so it doesn’t cook the egg!), the egg, cheese, and ham. Stir gently with a wooden spoon just until everything comes together. Don’t overmix! The dough should be thick and slightly sticky – that’s perfect.

Scoop time! I use a cookie scoop (about 2 tablespoons) to portion the dough onto a parchment-lined baking sheet. Gently pat them into biscuit shapes – they won’t spread much, so no need to space them far apart. Pro tip: Wet your fingers slightly to prevent sticking while shaping.

Into the oven they go for 15-18 minutes. You’ll know they’re done when the edges turn that beautiful golden brown and your kitchen smells like heaven. Let them cool on the pan for 5 minutes – they firm up as they cool. Then dig in while they’re still warm and melty!

Tips for Perfect Ham and Cheese Almond Flour Breakfast Biscuits (Keto)

Listen, I’ve made these biscuits more times than I can count, and here are my foolproof secrets:

• Parchment is your friend: No sticking, no scrubbing pans—just slide those beauties right off.
• Mix with care: Stir just until combined—overmixing makes them tough (we want tender, not hockey pucks!).
• Crispness control: Like them extra golden? Add 2 extra minutes—but watch closely, almond flour browns fast!
• Size matters: Keep biscuits uniform so they bake evenly—that scoop I mentioned? Lifesaver.

Oh, and pro tip: Let them cool slightly before eating—that cheese gets lava-hot!

Variations for Ham and Cheese Almond Flour Breakfast Biscuits (Keto)

These biscuits are crazy versatile—here’s how I switch them up when I’m feeling adventurous:

• Bacon lovers: Swap the ham for crispy crumbled bacon (about 1/3 cup)—it adds that smoky punch I crave.
• Cheese shuffle: Try pepper jack for spice or Swiss for a milder twist. Even feta works for a tangy surprise!
• Herb it up: A teaspoon of dried rosemary or thyme makes them fancy enough for brunch guests.

The beauty? You can’t mess them up—just keep the core ratios the same and play!

Serving Suggestions for Ham and Cheese Almond Flour Breakfast Biscuits (Keto)

These biscuits shine on their own, but oh boy, do they love company! My favorite way? Split one open while warm and top with a pat of butter that melts into all those cheesy nooks. For a full keto breakfast, pair them with creamy avocado slices or fluffy scrambled eggs. If I’m feeling fancy, I’ll add a dollop of sugar-free jalapeño jelly for a sweet-spicy kick. They’re also perfect alongside a crisp green salad for a quick lunch—see? Total versatility!

Storage and Reheating Instructions

These biscuits keep like a dream! Store them in an airtight container at room temp for 2 days or in the fridge for up to 4 days. Want that fresh-from-the-oven magic? Just pop them in the toaster for 2-3 minutes or warm in a 300°F oven for 5 minutes—crispy outside, melty inside, just like day one. (Freezer tip: They freeze beautifully for up to 3 months in a ziplock—no thawing needed, just reheat straight from frozen!)

Nutritional Information

Just a heads up—these numbers are estimates since brands vary. Each biscuit packs protein from the ham and cheese while staying low-carb thanks to almond flour. Always check your specific ingredients for the most accurate counts!

Frequently Asked Questions

Q1. Can I freeze these keto ham and cheese biscuits?
Absolutely! These freeze like a dream. Just cool them completely, then store in a freezer bag for up to 3 months. When that biscuit craving hits, pop them straight into the toaster – no thawing needed!

Q2. Is almond flour really necessary, or can I substitute coconut flour?
Oh honey, don’t try coconut flour here – they’re totally different beasts! Almond flour gives these biscuits their perfect texture. If you must substitute, try half sunflower seed flour (but your biscuits might turn green – harmless but weird looking!).

Q3. My dough seems too wet/sticky – what did I do wrong?
No worries! Almond flour varies by brand. If it’s sticky, just add a tablespoon more almond flour until it holds its shape. Too dry? A teaspoon of water at a time until it comes together. Baking’s all about feel!

Q4. Can I make these dairy-free?
You bet! Swap the butter for coconut oil and use dairy-free cheese (Violife cheddar-style works great). The texture changes slightly, but they’re still delicious!

Q5. Why didn’t my biscuits rise much?
Two likely culprits: Old baking powder (test it in hot water – it should bubble!) or overmixing. Remember – gentle folds, not vigorous beating. They won’t puff like wheat flour biscuits, but should have a nice tender crumb.

For more keto-friendly recipes and inspiration, check out my Pinterest.

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