- Servings: 12 biscuits
- Total Time: 25 minutes
- Difficulty: Easy
- Calories per Serving: 82 kcal
- Macros: Protein 6g / Net Carbs 3g / Fat 4g / Fiber 4g
- Weight Watchers Points: 2 Points (2025 Program)
The Ultimate “Everything” Biscuit
Finding a recipe that is simultaneously Keto, Vegan, and Gluten-Free while remaining low in Weight Watchers points is the “holy grail” of healthy baking. Traditional biscuits are a points-trap, loaded with white flour and heavy butter. This version flips the script, using plant-based protein and fiber-rich almond flour to create a savory, flaky side dish that actually fuels your body.
These biscuits are perfect for anyone navigating multiple dietary restrictions. We’ve maximized the protein content to keep you full and satisfied, making them the ideal clean eating dinner accompaniment or a quick macro-friendly snack. With just 3g of net carbs and a significant protein boost, you can enjoy a warm, cheesy biscuit without the typical carb crash or point-heavy guilt.
Look at the Recipe
- Sensory Appeal: A beautiful golden-brown crust with a soft, “cheesy” interior.
- Flavor Highlight: Sharp, savory notes from vegan cheddar balanced by the fresh, earthy zing of chopped chives.
- Key Niche Benefit: High-protein and ultra-low carb, utilizing ZeroPoint-style vegan yogurt to keep the calorie density low.
Ingredients Needed
Dry Ingredients
- 1 cup Super-fine Almond Flour (Gluten-free & Keto base)
- 1/4 cup Unflavored Pea Protein Powder (Boosts protein without the carbs)
- 1 ½ tsp Baking Powder
- ¼ tsp Salt
- ½ tsp Garlic Powder
Wet Ingredients
- ½ cup Plain Unsweetened Soy Yogurt (A high-protein, vegan ZeroPoint alternative)
- 2 tbsp Light Vegan Butter, melted
- 2–3 tbsp Unsweetened Almond Milk (as needed for texture)
Mix-ins
- ½ cup Reduced-fat Vegan Cheddar Shreds
- 2 tbsp Fresh Chives, chopped
How to Make Our Keto Vegan Cheddar Biscuits
- Prep the Station: Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- Whisk Dry Goods: In a large bowl, combine the almond flour, protein powder, baking powder, salt, and garlic powder. Sift or whisk thoroughly to remove any almond flour clumps.
- Create the Dough: Add the vegan yogurt and melted light butter. Fold together until a thick, shaggy dough forms.
- Hydrate: Gradually add almond milk one tablespoon at a time until the dough is moist enough to hold its shape but isn’t “wet.”
- Add the Flavor: Gently fold in the vegan cheddar and fresh chives. Boldly mix until evenly distributed.
- Drop and Bake: Scoop 2-tablespoon mounds onto the baking sheet. You should get exactly 12 biscuits.
- Bake: Slide into the oven for 15–18 minutes. You are looking for a firm touch and golden edges.
- Cool: Allow to sit on the pan for 5 minutes. This is crucial for gluten-free baking as it allows the structure to set!
Storage & Serving Suggestions
- Storing: Store in an airtight container in the fridge for up to 4 days.
- Freezing: These are easy meal prep champions. Flash-freeze on a tray, then toss into a freezer bag for up to 3 months.
- Reheating: To maintain the “fresh baked” texture, use an air fryer at 350°F for 3 minutes.
- Serving Pairings: Perfect alongside a low-carb tofu scramble or a big bowl of vegan “no-chicken” noodle soup.
Tips & FAQs
Are these biscuits Weight Watchers friendly? Yes! By using unsweetened soy yogurt (which is often a ZeroPoint food) and light vegan butter, we keep the points to approximately 2 per biscuit, compared to 8–10 points for a traditional restaurant biscuit.
Can I use coconut flour instead? No, coconut flour is much more absorbent than almond flour. If you need a substitute, use a gluten-free all-purpose blend, but note that the carb count will increase.
How do I get more protein in these? You can swap the almond milk for a high-protein pea milk or double the amount of unflavored protein powder while slightly increasing the yogurt to keep the moisture balanced.
