Sausage Cheese Biscuits


This is a modification of a cheese biscuit recipe of DavidK over on Active Low Carber Forums. These came out really tasty, light, nice texture, browned nicely on the bottoms and were NOT crumbly.  I’ll definitely be making this version again.  If you tolerate whey protein, this is certainly OK for Induction if you can fit it into your carb count for the day.

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3/4 c. whey protein, unflavored, unsweetened (I use NOW brand)

1 c. grated cheddar cheese

4 oz. pork breakfast sausage, cooked

2 tsp. baking powder

1/4 tsp. baking soda

1½ tsp. coconut flour

1 T. almond flour

1 T. oat fiber (for gluten-free biscuits, omit or substitute 1 T. certified gluten-free oat flour)

Pinch garlic powder

1 egg, beaten

¼ c. melted butter, unsalted

3 T. cream

DIRECTIONS:   Preheat oven to 350º.  Brown sausage in non-stick skillet, crumbling it up well.  Melt butter in mixing bowl in microwave.  Add cream and beaten egg.  Add sausage and cheese and stir.  Measure out all dry ingredients on top and stir all together just until ingredients are well mixed.  Using a 2T. measuring cup, scoop out rounded scoops (about 3T.) into 8 greased muffin cups.  If any batter is left in the bowl, top each off equally with the remaining batter.  I used a square muffin pan and this amount of batter made eight that rose nearly double, but did not mound very high, as you can see in the pic.  Bake at 350º for about 10 minutes, but check at 8 minutes as ovens vary.

NUTRITIONAL INFO:  Makes 8 biscuits, each contains:

106 calories

8.6 g  fat

2.06 g carbs, .84g fiber, 1.12 g  NET CARBS

8.79 g  protein

189 mg sodium

70 g potassium


12 comments on “Sausage Cheese Biscuits

    • A universal answer would be difficult, as each low-carb recipe must be examined (wet vs. dry ingredients) to decide if a sub is possible, what sub is best. But if you can do wheat, I would recommend Carbalose flour or Carbquick (when you can use a complete fat-included mix in a recipe). You absolutely CANNOT just sub in coconut flour 1-for-1 or you’ll cook up a dry, hard “brick” that is inedible. Unflavored unsweetened whey protein isolate powder can be subbed in for SOME of the flour, but not ALL, or you again wil cook up a dry, inedible product. Low-carb baking is no easy feat aqnd takes MUCH experimenting.


    • I’m so sorry I seem to have missed your post. Flickering monitor I just had to replace today. The oat fiber is what makes these have a flour taste, but you could maybe sub in 1T. oat flour or oat bran if you have those. Carb count will be a little higher though. 1T. flax meal would probably work, too. Again, counts and taste will vary with any subs.


    • I think you’ll like them, Jo. And I’ve put the time/temp in the recipe now. Thanks for catching that! Must have been having another senior moment when I typed this recipe. 🙂


        • Sorry, but I’m only willing to calculate carbs for my published version of a recipe. If I did so for every person’s substitutions I’d never get away from the calculator. I’m sure you can understand. Get a free account at or one of the other free food calculators and enter the recipe as you plan to “sub out” items and get the exact figures.


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