Keto Cheddar Biscuits
- Number of Servings: 12
Ingredients
6 serving Bob's Red Mill Almond Flour - per 1/4 Cup 0.25 tsp Himala Salt - Pink Sea Salt (by DASANI4ME) 3 tsp Baking Powder .5 tsp Garlic powder .5 tsp Onion powder 2 large Egg, fresh, whole, raw .5 cup Sour Cream 4 tbsp Butter, salted .5 cup, shredded Cheddar Cheese
1. Preheat oven to 450°F. Lightly grease muffin cavities of a 12-cup muffin pan.
2. In a large bowl, whisk together almond flour, salt, baking powder, garlic powder and onion powder.
3. In a small bowl, combine eggs, sour cream, butter. Whisk until smooth. Pour into large bowl with dry ingredients.
4. Mix with a whisk or spoon until batter is evenly mixed. It will be quite thick. Stir in cheese.
5. Scoop ¼ cup of batter and place into muffin mold. The batter is sticky so you will likely need to use a spatula to scrape and remove all the batter from the measuring cup. Repeat until all batter is used up
6. Bake biscuits about 10-11 minutes or until tops are golden and toothpick inserted comes out clean.
7. Allow biscuits to cool slightly before eating.
Serving Size: 1 biscuit
2. In a large bowl, whisk together almond flour, salt, baking powder, garlic powder and onion powder.
3. In a small bowl, combine eggs, sour cream, butter. Whisk until smooth. Pour into large bowl with dry ingredients.
4. Mix with a whisk or spoon until batter is evenly mixed. It will be quite thick. Stir in cheese.
5. Scoop ¼ cup of batter and place into muffin mold. The batter is sticky so you will likely need to use a spatula to scrape and remove all the batter from the measuring cup. Repeat until all batter is used up
6. Bake biscuits about 10-11 minutes or until tops are golden and toothpick inserted comes out clean.
7. Allow biscuits to cool slightly before eating.
Serving Size: 1 biscuit
Nutritional Info Amount Per Serving
- Calories: 170.2
- Total Fat: 15.2 g
- Cholesterol: 50.5 mg
- Sodium: 239.6 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 1.5 g
- Protein: 5.7 g
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