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.
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.
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
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!
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
- Read more about using almond flour in this article!
- 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.
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.
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
These easy savoury cheese biscuits are totally moreish thanks to the secret savoury ingredient and diabetic carb count free!
18
servings10
minutes15
minutes25
minutesKeep 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.
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