There’s something about Halloween baking that brings out the inner mad scientist in all of us.
You want spooky, but you also want something that tastes good enough to make your guests whisper, “Okay, who made these?”
This year, skip the sugary treats and try something that fits right into a low-carb lifestyle, Keto Black Sesame Cheddar Biscuits.
They’re buttery, cheesy, nutty from the sesame, and honestly, a little mysterious looking. The color alone, that deep charcoal black, sets the mood without needing fake food coloring or plastic spiders.
These biscuits sit right on the edge between snack and magic trick. Perfect for your Halloween table, keto brunch, or even breakfast the next day if you have any left (which, you probably won’t).
I first made these during the pandemic when I was desperate for comfort food that wouldn’t wreck my macros.
They started as plain cheddar biscuits, but then I ran out of almond flour and found a jar of black sesame powder sitting at the back of the pantry. I tossed some in, didn’t think much of it… and wow. The taste? Like a nutty, earthy cheddar scone that decided to put on a Halloween costume.
The Flavor and Texture
Before we jump into baking, let’s talk about what makes these biscuits stand out.
The black sesame gives them a warm, roasted flavor, almost like toasted nuts or tahini but slightly more bitter and complex. It pairs beautifully with the sharp cheddar, creating a contrast, salty, cheesy edges meeting that deep, earthy sesame base.
The texture? Crisp on the outside, soft and crumbly inside. The kind that melts when you break it apart with your fingers. It’s not your typical biscuit that fluffs up like a pillow. Keto baking uses almond flour and cheese instead of gluten, so you get more of a soft crumble than a rise. But it’s still every bit as satisfying.
And when you see that blackish-gray color after baking, it’s weirdly cool — like something that came out of a haunted bakery. Perfect for Halloween parties or even just for serving next to a warm bowl of chili on a cold night.
Why Black Sesame?
Let’s be honest, black sesame doesn’t get enough credit. It’s been a staple in Asian desserts and savory dishes for centuries, but in Western kitchens, it still feels like a secret ingredient.
Nutritionally, it’s rich in healthy fats, magnesium, calcium, and antioxidants — a big bonus for anyone following keto. The flavor adds depth without needing sugar or sweeteners, which is why it fits perfectly in keto baking.
And for Halloween? That dark gray to black color looks so naturally eerie, you won’t need any food dye. A tray of these biscuits looks like something out of a Tim Burton movie — in the best way.
Ingredients You’ll Need
Alright, here’s the list. Keep it simple — no weird keto replacements that require a chemistry degree. Everything here is pantry-friendly and easy to find.
Dry Ingredients:
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1 ½ cups almond flour (superfine, not almond meal)
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3 tbsp black sesame powder or finely ground black sesame seeds
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1 ½ tsp baking powder
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¼ tsp baking soda
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½ tsp garlic powder (optional but gives a good kick)
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½ tsp salt
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¼ tsp black pepper
Wet Ingredients:
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1 large egg
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3 tbsp unsalted butter, melted (plus more for brushing on top)
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½ cup shredded sharp cheddar cheese
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2 tbsp heavy cream
Optional Garnishes:
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A sprinkle of extra cheddar on top before baking
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Whole black sesame seeds for texture
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A few flakes of sea salt for that fancy “baker” touch
Step-by-Step Instructions for Keto Black sesame cheddar biscuits
Now for the fun part — let’s get our hands messy.
Step 1: Preheat and Prep
Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Keto dough can stick, and parchment keeps the bottoms crisp.
If you’re making your own black sesame powder, toss sesame seeds into a dry skillet and toast them for 3–4 minutes until fragrant. Then grind them in a food processor or spice grinder. Don’t overdo it or you’ll end up with sesame paste.
Step 2: Mix the Dry Stuff
In a big bowl, whisk together the almond flour, black sesame powder, baking powder, baking soda, garlic powder, salt, and black pepper. You’ll notice the color turning grayish — that’s exactly what you want.
This step helps the leavening agents distribute evenly, so no weird clumps later.
Step 3: Stir in the Cheese
Add the shredded cheddar cheese right into your dry mix and toss it so each piece gets lightly coated with flour. This keeps the cheese from clumping and gives you even cheesy pockets in every biscuit.
Step 4: Add the Wet Ingredients
In another small bowl, beat the egg, melted butter, and heavy cream together until smooth.
Pour the wet mix into the dry mix. Use a spatula or your hands (I prefer hands, honestly) to bring it together. The dough should be thick but slightly sticky — like playdough that’s been sitting out a bit too long.
If it feels too wet, add another tablespoon of almond flour. Too dry? A splash of cream fixes it.
Step 5: Shape Them
Scoop out about two tablespoons of dough per biscuit. Roll gently into balls, then flatten slightly. You can make 8–10 biscuits depending on size.
Place them on your baking sheet, leaving space between because they’ll spread a bit.
Step 6: Add Toppings (Optional but Highly Recommended)
Brush each biscuit with a little melted butter. Sprinkle on some extra cheddar or a pinch of sesame seeds for crunch. If you want that “Halloween look,” you can even mix white sesame seeds on top so they look speckled and spooky.
Step 7: Bake
Bake for 15–18 minutes, or until the edges are golden and the tops feel firm to touch. They’ll darken slightly, but don’t panic — black sesame already gives a charcoal look, so you won’t see the same golden brown cues as regular biscuits.
When you take them out, let them rest for at least 10 minutes. The texture firms up as they cool, and the cheesy aroma? Pure comfort.
How to Serve Them
There are a few fun ways to serve these, especially if you’re making them for Halloween night:
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Spider Web Platter: Arrange biscuits in a circle, drizzle some keto ranch or sour cream in a spiral, and drag a toothpick through to make a spider-web look.
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Pumpkin Soup Companion: These biscuits go insanely well with pumpkin or butternut squash soup. The contrast of cheesy saltiness against a creamy sweet soup? Chef’s kiss.
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Witchy Sliders: Slice them open and use them as buns for mini chicken sliders. Add a slice of jalapeño for a “fang.”
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Breakfast Biscuit: Crack a fried egg in the morning and sandwich it between two halves. Sounds odd, but black sesame and cheddar with egg? That’s the breakfast of champions.
Storage and Make-Ahead Tips
These biscuits actually hold up better than most keto baked goods. Store them in an airtight container at room temperature for up to two days, or refrigerate for up to a week.
They reheat beautifully in a toaster oven. Avoid the microwave if you can, it makes them rubbery.
You can even freeze the dough before baking. Just shape the biscuits, freeze them on a tray, then transfer to a bag once solid. When ready to bake, pop them in frozen — no need to thaw — and just add two extra minutes to the bake time.
Nutrition Breakdown (Per Biscuit)
Because yes, we all want to know if it fits our macros:
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Calories: 185
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Fat: 16g
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Carbs: 3g net
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Protein: 7g
Low enough to stay in ketosis, but rich enough to feel indulgent.
A Few Variations You Can Try
If you like to experiment (and I bet you do if you’re making black sesame biscuits for Halloween), here are a few twists that work surprisingly well:
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Spicy Ghost Version: Add ½ tsp of cayenne pepper or smoked paprika to the dough. The heat plays perfectly with the cheddar.
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Sweet-ish Version: Replace cheddar with shredded mozzarella and add a teaspoon of keto sweetener and a drop of vanilla. They turn into slightly nutty tea biscuits.
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Herb Butter Finish: Brush warm biscuits with butter mixed with parsley, rosemary, or chives. Adds color and flavor layers.
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Charcoal Drama: Add ½ tsp of activated charcoal powder to the mix for a deeper, midnight-black look. It’s edible, keto-friendly, and makes people talk.
Why It Works for Keto (Without the Sad Taste)
Here’s the deal: keto baking often gets a bad rep because things turn out dense or flavorless. This recipe dodges that because the sesame brings back what most low-carb recipes miss — depth.
The nutty sesame balances the almond flour, while the cheddar gives that savory punch. The butter ties it all together, and the heavy cream keeps it moist. The end result doesn’t taste like a keto version of something. It just tastes good, full stop.
My First Halloween with These
The first time I made these for Halloween, I set them on a black slate platter next to pumpkin deviled eggs and bacon-wrapped jalapeños. My friends walked in, saw the biscuits, and thought I’d baked charcoal rocks for decoration.
Then someone tried one.
By the end of the night, there was nothing left but sesame crumbs and a few confused guests asking how “bread” could taste this good without flour. One even said it reminded them of something they had in Tokyo, which, honestly, was the best compliment ever.
Now it’s tradition. Every Halloween, I make a batch, light some candles, and let the smell of butter and cheese fill the kitchen while I put on a classic horror movie in the background.
Small Tips That Make a Big Difference
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Use finely ground almond flour – The smoother texture gives you fluffier biscuits.
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Grate your own cheddar – Pre-shredded cheese has anti-caking agents that mess with texture.
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Don’t skip the resting time – These firm up beautifully once they cool a bit.
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Taste your sesame powder – Old sesame seeds can taste bitter; fresh ones give a rich aroma.
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Double the batch – Trust me, people will want seconds.
Conclusion
These Keto Black Sesame Cheddar Biscuits are more than just a Halloween novelty. They’re proof that keto food can look weird, taste amazing, and still fit right into a holiday known for sugar overload.
They’re the kind of snack that makes people do a double-take — “Wait, are those supposed to be black?” — and then reach for another one.
If you’ve been missing biscuits on keto, this recipe brings them back, no compromises. And if you’ve never baked with black sesame before, this is the best place to start. You’ll fall in love with its earthy flavor, and before long, you’ll start adding it to everything, from pancakes to bread to butter spreads.
So preheat that oven, grab your black sesame, and get baking. Halloween deserves something better than candy.
PrintKeto Black Sesame Cheddar Biscuits for Halloween
These keto black sesame cheddar biscuits are buttery, cheesy, and lightly nutty with a spooky dark color, perfect for Halloween. They’re low-carb, easy to make, and full of flavor without any flour or sugar. Soft inside, crisp on the edges, and great for parties or snacks.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 8-10 biscuits 1x
- Category: Snack / Side Dish
- Method: Baking
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
Dry Ingredients:
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1 ½ cups almond flour (superfine)
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3 tbsp black sesame powder (or finely ground black sesame seeds)
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1 ½ tsp baking powder
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¼ tsp baking soda
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½ tsp garlic powder (optional)
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½ tsp salt
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¼ tsp black pepper
Wet Ingredients:
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1 large egg
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3 tbsp unsalted butter, melted (plus more for brushing)
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½ cup shredded sharp cheddar cheese
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2 tbsp heavy cream
Optional Toppings:
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Extra cheddar for sprinkling
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Whole black sesame seeds
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Sea salt flakes
Instructions
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a bowl, mix almond flour, black sesame powder, baking powder, baking soda, garlic powder, salt, and pepper.
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Add cheddar cheese and toss to coat it evenly in the dry mix.
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In a small bowl, whisk egg, melted butter, and heavy cream.
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Pour wet ingredients into the dry mix. Stir until you get a thick dough that’s slightly sticky.
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Scoop 2 tablespoons of dough for each biscuit. Shape into rounds and flatten slightly.
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Place on the baking sheet with space between each. Brush with melted butter and sprinkle cheese or sesame seeds on top if you like.
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Bake for 15–18 minutes, until the edges are firm and tops are slightly golden.
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Cool for 10 minutes before serving.
Notes
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Freshly ground sesame seeds taste better than store-bought powder.
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Let biscuits cool before moving — they firm up as they rest.
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For darker color, add ½ tsp activated charcoal powder (optional).
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Store in an airtight container for up to 2 days at room temp or 5 days in the fridge.
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Reheat in a toaster oven for best texture (not microwave).
Nutrition
- Serving Size: 1 biscuit
- Calories: 185 Sugar0.8 g Sodium 210 mg Fat 16 g Saturated Fat 6 g Unsaturated Fat 9 g Trans Fat 0 g Carbohydrates 3 g (net) Fiber 1.5 g Protein 7 g Cholesterol 45 mg