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.
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
- 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.