Keto Garlic Cheddar Biscuits

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 a 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 biscuts 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 like I did here. I wanted a more evenly shaped biscuit myself.

Ingredients for Keto Garlic Cheddar Biscuits

Here's 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 meal time.

Tutorial Video: Keto Garlic Cheddar Biscuits

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Keto Garlic Cheddar Biscuits

These amazing keto biscuits are packed with garlic and cheddar goodness. Serve them hot, cold or slice them in half, melt a little cheese and enjoy some keto garlic bread!

4.8 from 5 votes

Print Pin Rate

Course: Appetizer, Breakfast, Side, Snack

Cuisine: Keto

Keyword: keto bread, keto breakfast

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

Servings: 12 Biscuits

Author: Tara Wright

Ingredients

• 2 eggs
• 2 Tbsp Sour Cream
• 2 Tbsp butter melted
• ½ Tsp salt
• ½ Tsp garlic powder
• ¼ Tsp onion powder
• 1 ¼ Cups almond flour (104g)
• 1 Tsp baking powder
• 1 ½ Cups shredded cheddar cheese

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 facts are provided as estimates only

Nutrition

Calories: 155kcal | Carbohydrates: 3g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 214mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 255IU | Calcium: 151mg | Iron: 0.7mg

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