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Mediterranean Herb and Sun-Dried Tomato Cheese Biscuits

Name: Mediterranean Herb and Sun-Dried Tomato Cheese Biscuits
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Cuisine: Mediterranean
Ingredients: 1 1/2 cups almond flour (blanched); 1/4 cup coconut flour; 1 tbsp gluten-free baking powder; 1 tsp xanthan gum; 1/2 tsp sea salt; 1/4 tsp garlic powder; 1 tbsp dried oregano; 1 tbsp dried basil; 1/4 tsp freshly ground black pepper; 1/2 cup grated mozzarella cheese; 1/2 cup grated sharp cheddar cheese; 1/3 cup chopped sun-dried tomatoes (packed in oil, drained and patted dry); 3 large eggs; 1/4 cup unsalted butter, melted and slightly cooled; 1/4 cup full-fat plain Greek yogurt (or dairy-free keto substitute); 1 tbsp fresh parsley, finely chopped; 1 tsp fresh thyme leaves

By PowerProteinPlates Editorial TeamPublished Apr 13, 2026 | Updated Jul 22, 2026

Mediterranean 30 mins high-proteineasy-recipesquick-mealssnack-ideaswhole-foods

Mediterranean Herb and Sun-Dried Tomato Cheese Biscuits with measured ingredients, 30-minute timing, 12-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 10 min

Cook 20 min

Total 30 min

Servings 12

Difficulty easy

Cuisine Mediterranean

Ingredients

Servings 12

1 1/2 cups almond flour (blanched)
1/4 cup coconut flour
1 tbsp gluten-free baking powder
1 tsp xanthan gum
1/2 tsp sea salt
1/4 tsp garlic powder
1 tbsp dried oregano
1 tbsp dried basil
1/4 tsp freshly ground black pepper
1/2 cup grated mozzarella cheese
1/2 cup grated sharp cheddar cheese
1/3 cup chopped sun-dried tomatoes (packed in oil, drained and patted dry)
3 large eggs
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup full-fat plain Greek yogurt (or dairy-free keto substitute)
1 tbsp fresh parsley, finely chopped
1 tsp fresh thyme leaves

Powerproteinplates Mediterranean Herb and Sun-Dried Tomato Keto Cheese Biscuits ingredients image

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, coconut flour, baking powder, xanthan gum, sea salt, garlic powder, oregano, basil, and black pepper until evenly mixed.
Stir in grated mozzarella and cheddar cheeses until thoroughly combined.
Fold in chopped sun-dried tomatoes, fresh parsley, and thyme leaves.
In a separate bowl, whisk eggs, melted butter, and Greek yogurt until smooth.
Pour wet ingredients into dry and stir with a spatula until a thick, slightly sticky dough forms. Adjust consistency with a bit more almond flour if too wet, or a teaspoon of water or yogurt if too dry.
Scoop 12 equal portions onto the baking sheet spaced about 2 inches apart. Flatten each slightly to form 2-inch rounds.
Bake for 18-20 minutes until golden brown and a toothpick inserted in the center comes out clean.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature as a protein-packed snack or alongside meals to support keto and heart-healthy eating.
Store leftovers in an airtight container in the refrigerator up to 5 days or freeze for up to 3 months.