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The Best Keto Cheddar Cheese Biscuits

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Course: Side Dish
Cuisine: American, Italian
Ingredients Method Notes

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

Method
 

  1. Preheat Oven to 400 degrees – Make sure your rack is incenter of oven (this is very important, or the biscuits won’t cook evenly.
  2. Prepare a cookie sheet with a silpat or parchment paper
  3. In Medium mixing bowl, whisk almond flour, baking powder, garlic powder, Italian seasoning (if using), and salt.
  4. Add Shredded cheese * See Note & Mix so that the almond flour mix is getting stuck to the cheese shreds
  5. Add sour cream, egg, and melted butter. Mix well with spatula until well combined.
  6. 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.
  7. Bake for 10-15 minutes or until golden brown all over
  8. Allow to cook for a few minutes before serving. They are best served warm.

Notes

*I like to shred my own cheese. I usually buy a few blocks of my favorite cheese and shred them for the week that I will need it. Not only does shredding your own cheese taste better, it is also lower in carbs because it doesn’t have the anti-caking ingredients like the prepackaged shredded cheeses.