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.
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
- Preheat oven to 350 degrees. (325 convection oven)
- Mix the eggs, sour cream and melted butter in a medium sized mixing bowl until combined.
- 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.