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.
Dry Ingredients:
1 ½ cups almond flour (superfine)
3 tbsp black sesame powder (or finely ground black sesame seeds)
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp garlic powder (optional)
½ tsp salt
¼ tsp black pepper
Wet Ingredients:
1 large egg
3 tbsp unsalted butter, melted (plus more for brushing)
½ cup shredded sharp cheddar cheese
2 tbsp heavy cream
Optional Toppings:
Extra cheddar for sprinkling
Whole black sesame seeds
Sea salt flakes
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix almond flour, black sesame powder, baking powder, baking soda, garlic powder, salt, and pepper.
Add cheddar cheese and toss to coat it evenly in the dry mix.
In a small bowl, whisk egg, melted butter, and heavy cream.
Pour wet ingredients into the dry mix. Stir until you get a thick dough that’s slightly sticky.
Scoop 2 tablespoons of dough for each biscuit. Shape into rounds and flatten slightly.
Place on the baking sheet with space between each. Brush with melted butter and sprinkle cheese or sesame seeds on top if you like.
Bake for 15–18 minutes, until the edges are firm and tops are slightly golden.
Cool for 10 minutes before serving.
Freshly ground sesame seeds taste better than store-bought powder.
Let biscuits cool before moving — they firm up as they rest.
For darker color, add ½ tsp activated charcoal powder (optional).
Store in an airtight container for up to 2 days at room temp or 5 days in the fridge.
Reheat in a toaster oven for best texture (not microwave).