Ultra Low Carb Cheesy Jalapeno Biscuits


There’s nothing quite like a warm, buttery biscuit to have alongside your favorite meal—especially when it’s an ultra-low carb day! Biscuits are traditionally one of those carb-loaded dinner companions that many of us dream about having, but know we can’t because it’s an ULC day.  
I’m excited to share this tasty, cheesy, moist biscuit recipe with you all! It took me several failed attempts at making these perfect, but I finally got it right. And, the best part is, these are just the beginning! Stay tuned for a few fun ideas for turning these cheesy biscuits into a full meal that’s sure to bring a smile to your face—and satisfy your tummy!

For more Ultra Low-Carb recipes, visit FitLivingFoodies.com. To purchase the Transforming Recipes cookbook, which is loaded with 100+ more ultra low-carb recipes, click here.


1/4 cup coconut oil
4 eggs
1/3 cup coconut flour
1/4 tsp baking powder
1/2 tsp onion powder – more if desired
1/4 tsp salt – more if desired
1/2 cup shredded sharp cheddar cheese
1/4 cup diced jalapenos
Non-stick cooking spray – optional

Tools needed:

Non-stick baking sheet
2 mixing bowls, one large and one small
measuring cup
measuring spoon

ULC Cheesy Jalapeno Biscuits Recipe Step 1: Preheat ovenStep 1: Preheat oven.

Set oven to 400 degrees and prepare a large baking sheet with non-stick cooking spray.



ULC Cheesy Jalapeno Biscuits Recipe Step 2: Mix wet ingredients Step 2: Mix wet ingredients.

In a large mixing bowl whisk the egg and coconut oil together. You may want to warm up the oil first if it’s solid in form.



ULC Cheesy Jalapeno Biscuits Recipe Step 3: Mix dry ingredientsStep 3: Mix dry ingredients.

In a small mixing bowl add the coconut flour, baking powder, onion powder and salt. Mix together with a fork, making sure to remove any lumps in the coconut flour.



ULC Cheesy Jalapeno Biscuits Recipe Step 4: Mix wet and dry ingredientsStep 4: Mix wet and dry ingredients.

Add the dry ingredients to the large mixing bowl with the egg mixture and mix together until a thick dough is formed.



ULC Cheesy Jalapeno Biscuits Recipe Step 5: Fold in cheeseStep 5: Fold in cheese.

Add the shredded cheese to the dough and fold it all together.



ULC Cheesy Jalapeno Biscuits Recipe Step 6: Add jalapenosStep 6: Add jalapenos.

Add in the diced jalapenos and fold it into the dough.




ULC Cheesy Jalapeno Biscuits Recipe Step 7: Place dough on sheetStep 7: Place dough on sheet.

Using a large spoon, scoop out 5 servings of dough and place them on the baking sheet about 2 inches apart. Try to keep the spoonfuls equal in size so that they cook evenly, and avoid pressing down on the balls on dough. You want them to be tall like biscuits, not flat like pancakes.


ULC Cheesy Jalapeno Biscuits Recipe Step 8: BakeStep 8. Bake.

Place the baking sheet with the biscuit dough into the oven and cook for 12-15 minutes. They are done when the edges are brown and the tops are a golden color. Remove promptly and let cool.


ULC Cheesy Jalapeno Biscuits Recipe Step 9: EnjoyStep 9. Enjoy.

Enjoy these as a tasty side to a high protein meal or, stayed tuned for scrumptious ways to turn these biscuits into satisfying meals!



Nutritional info:

Makes 5 biscuits
Serving size: 1 biscuit
Calories: 233
Fat: 19g
Usable Carbs: 2.2g – there is a trace amount of carbs in the Baking Powder so I rounded up in the total count. Keep this in mind if you are doubling up the recipe.
Protein: 8.3g


  • Ray

    Make biscuits and gravy to go with these. Recipe-
    1 can coconut milk
    1-2 pounds sausage

    Brown sausage, remove from pan and add veggies. Cook until done then add sausage back in. Add coconut milk and reduce until thickened. Cover the biscuits with this. Boom. Awesome low carb meal. Thank me later.

    • Alex Victoria Navarro

      What a great idea! Thank you for sharing :-)

    • Greg

      I just tried this recipe out and it was amazing. I don’t even think I got the right consistency with the gravy but it was still so good

    • DivaDietCoachDAnna

      don’t have the coconut milk, do have almond milk, wonder if that would taste odd. making with out any milk and have on side with these biscuits. can’t wait.

  • Vixtrola

    making them right now:)

  • Mark

    This recipe is fantastic, but why isn’t there at least one accompanying picture of Alex Navarro?! Haha.

  • http://delightfultastebuds.com/ Jos

    Looks awesome! Thanks for sharing!

  • Stacey

    I just made these with the coconut milk sausage gravy suggestion. They were great. Thank you!

  • Rikus

    Made these yesterday – by far THE BEST low carb snack/meal I’ve ever had. Made two batches (one with Jalapenos and one with Sausage). Bravo!
    Also used KerryGold Butter instead of Coconut oil (personal preference).

  • Julie

    Made these last night and loved them! Will also try with diced green chilies for a more mild flavor for my kids. Thanks!

  • Trina Sumodobila

    I baked a second batch of these today and for some reason they spread out and became really flat. I’m thinking they would make a great hamburger bun!

    • Alex Victoria Navarro

      Trina, that happened to me a couple times as well. I couldn’t figure out what I did differently, because I made it exactly the same every time. BUT, it does make a great burger bun!

      • Don Johnson

        I noticed that a couple times as well. And I figured out that at the beginning of the bag of flour I was using a bit more that 1/3 cup, and as I started to run out I was using exactly 1/3 of a cup or a little less.

  • Don Johnson

    Great Recipe Alex, and Ray…way to take it to another level. I do have one question, Alex….have you ever tried to add protein powder to these? And if so…is there a particular powder that works better. Thanks again.

    • Alex Victoria Navarro

      Don, I haven’t experimented with adding protein powder yet, but I plan to try it soon. I’ll most likely use a very plain whey isolate like IsoPure. I’ll probably end up adding in a little more oil and water to balance out the added dry ingredients. I’ll let you know how it goes!

      • Don Johnson

        Thanks Alex. I have to say my morning biscuits (with a bowl of melted grassfed butter..don’t judge me) have become a staple of my diet. Now if I can add some extra protein to the mix it would be great. Though for safety reasons, I think it is better if I let you do the experimenting :)

  • Kristin

    Are these proportions correct? It seems like you would use more than 1/3 a cup of coconut flour.

    • Btown

      Not sure if you have tried the recipe yet, but it does work out. Enjoy!

    • Carson Collins

      coconut flour absorbs like crazy, so most recipes that use it only use a tiny bit

  • Lyndsey Almon

    I wanted these to work so so bad, but mine were dry and all I could taste was an eggy coconut taste. Not my cup of tea haha

  • OhForPetesSake

    Really, really delicious. Thanks, Alex!

  • StevenChisum

    Is there something else that could be used in leu of the Coconut oil and flour? I am allergic and don’t know if these will spark an allergic reaction.

    • Alex Victoria Navarro

      You could try using almond flour and butter, although the measurements of each will vary because almond flour doesn’t absorb as much liquid as the coconut flour does.

  • Sara

    Could you use butter instead of coconut oil?

    • Alex Victoria Navarro

      Sarah, yes you can!

      • MJ

        ooohhh snap!!!!

  • Earl McDonald

    are these 2.2 g of usable carbs per biscuits or for the entire recipe?

  • jcd3

    these were ef’ing AWESOME!!!1!! can’t wait to hook up some breakfast sandwiches

  • anjuli

    Alex, Thank you so much!! I just made these and they are delicious :). I’m going to make a double batch for the week. How many days do you think they will last in the fridge (before they go bad)?

  • Scott

    Wow!!! I made these last night for myself, my son and daughter. We are all diabetic, so we are always on the lookout for a good substitute for flour and sugar. Being such a fan of the cheese biscuits at Red Lobster (the best thing there), I really had high hopes for this recipe. They were absolutely perfect. No “low carb” disappointment. I’ve made the Red Lobster recipe at home and they were exactly the same as the ones in the restaurant. I have to tell you, THESE ARE ACTUALLY BETTER!!! The mild sweet flavor of the coconut is more pleasant than the chalky flavor of flour. My kids are already asking me this morning if I can make them for breakfast. Side note: I used 3/4 of a cup of cheese instead of 1/2. The consistency was perfect. Thanks so much for offering up such a great recipe.

  • Drew

    This sounds so yummy.
    If I am training in the morning and follow a low carb meal plan until dinner time, when can I fit this lovely biscuits into my meal plan?

  • Ernest Barthélemy

    These were outstanding – and they work well even without the jalapeõs thank you!

  • Borczy

    Wow made these today and they are fantastic!

  • Molly

    I made this with almond flour to try to avoid coconutty taste but even the coconut oil alone is WAY to over powerful in this recipe! What could I use instead?

    • jamie

      just use refined coconut oil, instead of virgin coconut oil, b/c the refined stuff doesn’t have a flavor.

    • Ro

      I used Raw Secret coconut flour which has no coconut flavor at all. Might also consider butter or ghee in the recipe. If ya do I’d love to hear your results.

  • Ro

    I just did a test run on these. I’m planning on putting them with George Bryants breakfast sausage and an egg for breakfast next weekend. Literally 5 minutes out of the oven these were gone.

    Just a note: coconut flour alone usually makes baked goods take on an especially dry texture that’s easy to choke on. These didn’t do that at all. Thanks Alex!

    • Ro

      Just a heads up. I made this ahead of time, froze it, thawed it a week later and baked them… Not a good idea. Make your dough fresh.

  • Jacq

    I made these with basil and sundried tomaotes. Yummy!