Biting into these keto garlic cheddar biscuits takes me right back to my teen years. Gathered around a family-sized table at our local Red Lobster... we would be celebrating some big occasion or another. A birthday or graduation most likely.
When I created these, I was responding to a request my husband had made for some savory keto biscuits. These really hit the spot and are the perfect addition to your keto meal.
I plan to make these for Easter and Thanksgiving and many times in between.
Only 2 Net Carbs Per Serving
These keto garlic cheddar biscuits brag at only 2 net carbs or 3 total carbs per serving. Each batch makes twelve biscuits.
You can put extra keto biscuits in a tightly sealed container or freezer bag and store up to three months. But... I wouldn't expect them to last that long.
For a more domed biscuit, don't smush them down before baking as I did here. I wanted a more evenly shaped biscuit myself.
Ingredients for Keto Garlic Cheddar Biscuits
Here are a few things to peek at as you prepare to make keto garlic cheddar biscuits. Remember to choose fresh, high-quality ingredients for the best results possible.
- almond flour
- garlic powder
- onion powder
- salt
- baking soda
- sour cream
- butter
- cheddar cheese
These keto garlic cheddar biscuits freeze up perfectly. Just place them in a tightly sealed container or plastic bag and place in the freezer. When you're ready to eat, simply remove from the freezer and place on the counter 2-3 hours prior to mealtime.
Tutorial Video: Keto Garlic Cheddar Biscuits
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Keto Garlic Cheddar Biscuits
Ingredients
- 2 eggs
- 2 Tablespoons sour cream
- 2 Tablespoons butter, melted
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 ¼ cups almond flour (104 grams)
- 1 teaspoon baking powder
- 1 ½ cups cheddar cheese, shredded
Instructions
- Preheat oven to 350 degrees. (325 convection oven)
- Line a baking sheet with parchment paper if desired.
- Mix the eggs, sour cream and melted butter in a medium sized mixing bowl until combined.
- Stir in salt, garlic powder and onion powder.
- Next, weigh in your almond flour and add baking powder.
- Mix until thoroughly combined.
- Finally, fold in shredded cheddar cheese.
- Place in mounds on a cookie sheet lined with parchment paper. These biscuits will expand and flatten as they bake. If you prefer a taller biscuit, do not flatter. The first time you make these, I encourage you to bake two biscuits; one flattened and one not flattened. Then decide how you’d like to make the rest of them.
- Bake for 10-14 minutes at 350 degrees. The biscuits should be golden brown in color, browned on the bottom and set in the middle.
- Once baked, allow the biscuits to cool for 10 minutes before using. They firm up more as they cool.
Notes
Nutrition
Other Keto Recipes
Keto Bread With Yeast
Savory Keto Cloud Bread
Keto Poppyseed Bread
Walter says
Omg these biscuits are to die for I’ve tried a ton of them and this is the best tasting and textured by a mile great job coach!