Easy Savoury Cheese Biscuits – Carb Count Free

These easy savoury cheese biscuits are perfect for when you need that cheesy hit but don’t want to count the carbs. As not only are they diabetic carb count free but also gluten-free. They are totally moreish thanks to the secret umami ingredient and make the perfect snack or addition to any cheeseboard.


Stack of easy carb count free cheese biscuits

With just a few ingredients, in under 30 minutes, you can enjoy a delicious savoury cheese biscuit that is sure to satisfy any cheesy craving.

These softer cheese biscuits are:

  • A great snack to take with you when you are on the go,
  • Delicious dunked in soup
  • And make a perfect addition to any cheeseboard. Just top with a slice of your favourite cheese, a dollop of chutney for a taste explosion!

The added Umami ingredient totally adds to the moreish quality of these cheese biscuits (in my humble opinion) but it is completely optional. Read below for more info on what Umami is and what I used in this recipe.


What is Umami?

The definition of umami is that it is a category of taste in food that sits beside sweet, sour, salty, and bitter. So Umami is one of the five basic tastes that we can recognise.

It is best described as a savoury or “meaty” flavour and in Japanese, it translates to “a pleasant savoury taste.”

What is the umami ingredient in this recipe?

Cheese already has an umami quality. However, to create that extra umami depth in the cheese biscuits I added Marmite to the dough.

Marmite is a savoury food spread made from yeast extract. It is a dark, thick spread, which apparently is a by-product of brewing beer. 

However, I know marmite is a real “Love it or hate it” ingredient (hence the clever marketing campaign, so this addition is totally optional. But trust me, it really makes these biscuits sing when added. If you do decide to leave it out then you may want to use a stronger more mature cheese so that the flavour really comes through.

Pile of easy savoury cheese biscuits carb count free

Why Use Almond Flour?

Since my daughter was diagnosed with type 1 diabetes, almond flour or ground almonds have become an absolute staple in our kitchen.

The main reason for this is that we don’t have to carb count for it. This has meant that my daughter has been able to enjoy cakes and biscuits without the need to give any insulin alongside them. Which may sound like a small thing but sometimes it can really make a difference for her.

Almond flour is an incredibly versatile ingredient which you can read all about in the article below

baking with almond flour blog

Baking with Almond Flour

This article looks into the benefits of using almond flour in baking and for diabetes management, how to use it, along with plenty of top tips.

I tend to buy my Almond Flour from Amazon as it usually works out to be a little cheaper as you can buy larger packets. Alternatively, I also use the 500g bags of ground almonds from Sainsbury’s but they are a little coarser and work out to be a bit more expensive.

You can find a list of my recommended products that I use on my shop page!


Pile of easy savoury cheese biscuits in a tin

What you will need to make these Cheese Biscuits

Ground almonds/ almond flour

  • Gluten-free and net carb count free
  • This flour adds a lovely nutty flavour and is a great no-carb-count option for cakes and bakes
  • You can find a list of my recommended products that I use on my shop page!

Baking Powder

  • I use gluten-free
  • Essential for adding air and lightness to your bakes

Eggs

  • They should be free-range
  • Helps to bind all the ingredients

Butter

  • I use unsalted

Cheese

  • Use any hard cheese you like
  • I used a mixture of mature cheddar and parmesan

Marmite

  • A savoury food spread made from yeast extract 
  • An optional ingredient but it really does add a little umami and depth of flavour

Paprika

  • An intense powdered form of peppers
  • Adds colour and depth to the biscuits

Garlic Granules

  • An intense powdered form of garlic
  • A little goes a long way

How to make Savoury Cheese Biscuits

In just a few steps you can enjoy some deliciously savoury cheese biscuits. Perfect as a snack or as a special addition to your cheeseboard.

Start by preheating the oven to 200C / 180C fan. Then in a large bowl mix together all the dry ingredients, the almond flour, grated cheese, baking powder, paprika, garlic granules, salt and pepper.

In a separate bowl whisk the eggs, melted butter and marmite if you are using it. Then add the wet mixture to your dry and mix to combine into a soft dough.

Using two shallow 12-hole tart tins, scoop out a spoonful of the mixture. I used the round end of my tablespoon measuring spoon and lightly roll into a ball and place it in the hole. (Each ball was approx 30g) Then repeat this another 17 times.

Press each ball flat in the tin, so that it fills the circle and then place the trays in your preheated oven and bake for 15 minutes or until the biscuits have a light golden colour.

Finally, leave them to completely cool in the tray as they will be too soft to handle when hot!


Serving suggestions for your savoury biscuits

These cheese biscuits really taste great on their own as a snack or as part of a lunch plate.

However, if you are feeling super indulgent then you could also use them as a cheese biscuit on a cheese board and serve them with your favourite cheeses and chutney. Perfect for Christmas time and when maybe your looking for a way to enjoy slightly fewer carbs.

snack board of a stack of easy cheese  biscuits  with slices of cheese, chutney, cucumber, olives and tomatoes

Or why not try these on the side and dipped into a delicious hot bowl of soup? I love them dunked in the more tomatoey based soups like my healthy tomato soup and tomato and pepper pesto soup.


Storing your homemade cheese biscuits

These cheese biscuits bake with a slight crunch on the outside and are wonderfully soft and fluffy on the inside. But they will soften more as time goes by. But what’s brilliant is that the flavours will intensify as well.

Simply store them in an airtight container for 4-5 days.

stack of savoury carb count free cheese biscuits

Diabetes Note

These delicious biscuits are a no-carb count option for us! But as always you know best what ingredients to count for.


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Easy Savoury Cheese Biscuits

Easy Savoury Cheese Biscuits

Recipe by Michelle

These easy savoury cheese biscuits are totally moreish thanks to the secret savoury ingredient and diabetic carb count free!

Course: SnacksCuisine: BritishDifficulty: Very Easy
4.3 from 3 votes
Servings

18

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 250 g 250 ground almonds/almond flour

  • 2 tsp 2 baking powder

  • 150 g 150 hard cheese, grated

  • 1 tsp 1 paprika

  • 1/2 tsp 1/2 garlic granules

  • salt and pepper to taste

  • 40 g 40 butter, melted

  • 2 large 2 eggs

  • 3 tsp 3 marmite

Directions

  • Preheat oven to 200C / 180C fan
  • In a large bowl mix together all the dry ingredients, the almond flour, grated cheese, baking powder, paprika, garlic granules, salt and pepper.
  • In a separate bowl whisk the eggs, melted butter and marmite if you are using it.
  • Add the wet mixture to your dry and mix to combine into a soft dough
  • Using two shallow 12-hole tart tins, scoop out a spoonful of the mixture. I used the round end of my tablespoon measuring spoon and lightly roll into a ball and place it in the hole.
    Each ball was approx 30g
    Repeat another 17 times
  • Then press each ball flat in the tin, so that it fills the circle.
  • Place the trays in the oven and bake for 15 minutes or until the biscuits have a light golden colour.
  • Leave them to cool in the tray.

Equipment

Tips and Notes

  • If you don’t like marmite then simply omit it but maybe use a stronger cheese so the umami flavour still comes through.
  • Each ball weighed approx 30g
  • Store in an airtight container for up to 4-5 days.
  • Diabetes Note – No Carb Count biscuits! But as always you know best what ingredients to count for.
Michelle Rorke avatar

AUTHOR

8 responses to “Easy Savoury Cheese Biscuits – Carb Count Free”

  1. Marie avatar

    Hi Michelle, thank you! Just made a batch without marmite and garlic. Turned out great, and like Julia, my greedy husband also loves it! Took a pic but seems unable to attached here.

    1. Michelle avatar

      Oh fantastic! I am so pleased they went down well. Michelle

  2. Marie avatar

    Should the tray be buttered or oiled first? And can some of it be frozen and baked later? If so, should it be defrosted first?

    1. Michelle avatar

      Hi Marie. I found that I didn’t need to oil the tart tin first as the oils from the almond flour and cheese meant that they didn’t stick.
      So I haven’t tried freezing this particular biscuit recipe but I have frozen my cooked almond biscuits before without any issues. Therefore I don’t see why the cooked cheese biscuits couldn’t be frozen as well. Michelle

  3. Marie avatar

    Can i leave out the garlic granules or use garlic powder?

    1. Michelle avatar

      Hi Marie. Yes you can totally leave out the garlic. I only add for a little extra seasoning.
      I hope you enjoy!

  4. Julia avatar

    When do you put the cheese in? It doesn’t mention in the recipe. Otherwise, very good for my diabetic greedy husband

    1. Michelle avatar

      Hi Julia. The cheese should be added with the dry ingredients (sorry I missed it from the list). I have now updated this mistake. But so good to hear that your husband is enjoying them. Thanks so much for the feedback. Michelle x

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