The Keto Baking Mechanic™ — Recipes

Cheddar Chili Biscuits

Where We Create, Tweak and Enhance Keto and Low Carb Breads and Baked Goods

🍩 Sharp, Tangy, Just a Hint of Heat

This recipe builds on your Low Carb High-Protein Sourdough Discard Basic Biscuit Recipe and transforms it into a savoury, Southwest-inspired treat that’s perfect for any meal. The combination of sharp cheddar and mild green chilis creates a delicious balance of creamy, tangy flavours with just a hint of heat.

Remember to use a silicone mould so your biscuits keep their shape during baking and achieve that perfect golden, cheesy top.

The Foundation

Built on Your Basic Biscuit

This is your Basic Biscuit dough with two additions folded in: sharp cheddar and mild green chilis. The base ratios stay the same — egg, discard, almond flour, binder, baking powder, salt — so if you’ve made the basic version before, this will feel completely familiar.

https://sinlesssourdough.com/shop/

What You’ll Need

Ingredient Breakdown

Base Dough

• 1 Large Egg: Provides protein structure and helps bind the biscuit together
• ¼ cup (60ml) Sinless Sourdough™ Discard: Adds gentle tang, moisture, and depth
• ½ cup (56g) Almond Flour: The grain-free base that creates a satisfying, hearty crumb
• ¼ tsp Xanthan Gum OR ¼ to ½ tsp Whole Psyllium Husks: Binds the crumb so it holds together after baking
• 1 tsp Zero Carb Baking Powder: Gives a light, airy rise
• Pinch of salt

Cheddar Chili Additions

• ¾ cup shredded sharp cheddar, divided: ½ cup folded into the dough, ¼ cup reserved for topping
• ¼ cup diced mild green chilis, drained: Folded into the dough

Can You Substitute the Chilis?

If you prefer different heat levels or have other peppers on hand, feel free to substitute the green chilis with diced jalapeños for more spice, or roasted poblanos for a smokier flavour profile.

What You’ll Need

Equipment

Use a silicone mould so your biscuits keep their shape during baking and achieve that perfect golden, cheesy top. Wheat-free doughs tend to stick to traditional metal pans even when oiled, and silicone is easier to use than parchment paper.

• Silicone muffin, brownie, or bun mold
• Small mixing bowl
• Rubber spatula or fork

Let’s Bake

Step-by-Step Instructions

Step 1 — Preheat

Preheat your oven to 375°F (190°C). Lightly grease your silicone mold, even though silicone is naturally non-stick.

Step 2 — Mix the Base Dough

In a small bowl, whisk the egg and sourdough discard together until smooth. Add the almond flour, xanthan gum (or psyllium husks), baking powder, and salt. Mix until you have a uniform, slightly thick batter.

Step 3 — Fold in Cheddar and Chilis

Gently fold in ½ cup of the shredded cheddar and the drained diced green chilis, distributing evenly through the batter.

Step 4 — Fill the Mold

Divide the batter evenly between the cavities of your silicone mold, filling each about ¾ full to leave room for rise.

Step 5 — Top with Cheese

Sprinkle the remaining ¼ cup cheddar evenly over the tops for that golden, cheesy finish.

Step 6 — Bake

Bake for 18–22 minutes, until the tops are golden and a toothpick inserted in the centre comes out clean.

Step 7 — Cool

Let the biscuits cool in the mold for 5–10 minutes before gently popping them out. This resting time lets the crumb finish setting so they don’t fall apart when removed.

Troubleshooting

Common Mistakes

By the Numbers

Nutrition (Estimated)

1 Biscuit (makes 6)

Keeping It Fresh

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat briefly in the microwave or toaster oven before serving. These biscuits also freeze well — wrap individually and freeze for up to 3 months, then thaw and reheat as needed.