These are really the best keto cheddar biscuits and they have been a favorite since I started the keto diet.
Jump to MY Recipe by clicking HEREInspiration
I want to give credit where credit is due. For any recipe that has to do with baking, I am usually using someone else’s recipe that I have loved as is, or I make some slight adjustments to my personal taste. You can find the original recipe from Patricia @ ButterYum. I am not a big fan of parsley, so I made a change to change the ingredient to Italian seasoning.
My whole family loves these! It can be really hard to find the perfect bread substitutes, and I am happy to share my favorites with you.
Cheese
Do you like cheese? Like really, really like cheese? At my house, cheese (especially freshly grated cheese) is eaten by the handfuls. Because of the handfuls of cheese-eating, buying blocks of cheese and shredding it myself is a no-brainer for us. Not only is it cheaper, is it low carb, it also tastes better. I love this rotary cheese grater. This grater makes the process so quick and easy!
The Best Keto Cheddar Cheese Biscuits
Ingredients
- 3/4 Cup Almond Flour I use the Super Fine
- 1 1/2 tsp Baking Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Italian Seasoning can omit if not wanting the Italian flair
- 1/2 tsp Fine Salt I use Pink Himalayan in everything
- 1 Cup Cheddar Cheese Shredded
- 1/4 Cup Sour Cream
- 1 Large Egg
- 2 Tbsp Unsalted Butter Melted
Instructions
- Preheat Oven to 400 degrees – Make sure your rack is incenter of oven (this is very important, or the biscuits won’t cook evenly.
- Prepare a cookie sheet with a silpat or parchment paper
- In Medium mixing bowl, whisk almond flour, baking powder, garlic powder, Italian seasoning (if using), and salt.
- Add Shredded cheese * See Note & Mix so that the almond flour mix is getting stuck to the cheese shreds
- Add sour cream, egg, and melted butter. Mix well with spatula until well combined.
- Using a cookie scoop, scoop out mounds of the batter. I can usually get 8-10 biscuits out of this recipe depending on how generous my scoops are.
- Bake for 10-15 minutes or until golden brown all over
- Allow to cook for a few minutes before serving. They are best served warm.
Notes
I have really enjoyed the Wellbee’s Super Fine Almond Flour. I buy the 5 lb bags from Amazon. It seems to be the best price and I love that it is super fine which works best in most recipes.
The Rotary Cheese Grater is, by far, one of the MOST used kitchen tools that I use. I prefer to shred my cheese myself for the week. This tool makes the process so quick and easy. Even my girls love to help me out when I shred the cheese. I Highly recommend.
