Cheesy, grain-free, and keto biscuits without the dairy! Sink your teeth into these moist gluten-free, keto drop biscuits that are high in nourishing fats and perfectly low carb and keto.
We love tallow; rendered beef fat, in our house. It’s a fabulous alternative to coconut oil if you’re sensitive… which is where I’ve been finding myself more and more these days. Just 1 tablespoon of coconut milk in my blended coffee, makes my tongue itchy. So, I challenged myself to a 30-day coconut-free life and tallow quickly became my #1. Which is how these keto biscuits were born.
There are 2 ways to get tallow: buy it, make it. To make it, you buy grass-fed beef fat from a place like this, grind it in your food processor or chop it with a sharp knife, add it to the crockpot on low, cook for 5 hours, strain it, put it in a jar. Easy.
Never, in a million years, would I ever, ever think I’d introduce a recipe on the blog by talking about eating beef fat. My, how things have changed. But here I am; high-fat, keto, and all, suggesting that you buy some grass-fed tallow, or render your own and make some keto biscuits with it. Read: The 5 Reasons to Eat Beef Tallow, if you’re interested in all of this.
If you just can’t get “down” with the beef fat, I understand. It’s not for everyone. These keto biscuits work well with just about any oil. Because Kevin; my husband, loves these keto biscuits so much, I’ve made just about every combination possible. They work well with olive oil, red palm oil, avocado oil, lard, coconut oil, really, anything. I’ve listed some variations in the notes section of the keto recipe below.
Whether you do tallow or a variation of the plant-based, keto oils above, I know you’ll love these grain-free, keto biscuits. And, they’re also fabulous with chopped salami!
- 1 ½ cup roughly ground almond flour
- ½ tsp gluten-free baking powder
- ½ tsp onion powder
- ¼ tsp Himalayan rock salt
- ¾ cup Daiya shredded dairy-free cheddar cheese *see note
- 2 tablespoon chopped jalapenos, optional *see note
- Preheat oven to 400F and line a baking sheet with parchment paper or a silicone baking sheet. Set aside.
- Add wet ingredients to a large bowl and whisk until incorporated. Set aside.
- Add dry ingredients to a small bowl, mash up until combined. Add dry ingredients to wet and stir until combined.
- Fold in dairy-free cheddar cheese and chopped jalapenos.
- Drop batter onto prepared baking sheet into 8 biscuits. Once on the sheet, you can shape lightly with your fingers.
- Transfer to preheated oven and bake for 15 minutes, or until golden. Remove from the oven, allow to cool on the baking sheet.
- Store in a sealed container in the fridge for 3 days, or in the freezer for up to 2 months.
Daiya dairy-free cheddar cheese: can be purchased at any health food store, or here. If you do not have access to dairy-free cheese, you could likely replace this item with an equal amount of nutritional yeast and 2 teaspoons of gluten-free mustard. Also, if you are trying to eliminate coconut COMPLETELY, do not use Daiya as it contains a spot of coconut oil.
Jalapenos: These grain-free, keto biscuits are delicious with jalapenos. Add them in if you like, they’re not too hot.
View Nutrition Information (once on page, scroll down)
This is what melted tallow looks like, golden yellow and beautiful! Add it to the wet ingredients and give it a good stir.
Combine dry ingredients in a small bowl. Simple ingredients, easy to find. We like that.
Drop the dry ingredients into the wet and combine.
Then add the cheese! I’ve listed a couple of variations if you do not want to use Daiya cheese in this recipe. What I like about Daiya cheese is that it’s relatively low carb and isn’t made with garbage ingredients like many of the dairy-free cheese options out there. I have; however, included a variation of this recipe in the notes section, using nutritional yeast.
Drop them keto biscuits on the prepared pan, bake and voila! Grain-free and keto cheesy biscuits, no cheese involved.
Now hide these keto biscuits from your husband or they will literally disappear in a day.
What foods do you mildly react to that you have a difficult time avoiding?
Coconut has been one of the hardest things to go without because it’s not a full-blown allergy for me. It’s crazy difficult to avoid something when it doesn’t elicit a strong allergic response, likely very similar to how MANY of us feel about ditching the gluten.