Amazing Fluffy Keto Biscuits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 21
Ingredients
20 grams Vital wheat gluten (optional)192 gram(s) Almond Flour (2 cups)4 tsp Pysillum Husk Powder 3 tsp Baking Powder .12 tsp Baking Soda (1/8 teaspoon).25 tsp Salt 3 serving Splenda or (Truvia- Erythritol and Stevia) Sweetner (one packet) or 3 teaspoon2 tsp Garlic powder .5 stick Butter, unsalted (1/2 stick).25 cup (8 fl oz) Water, tap (1/4 cup water)1 large Egg, fresh, whole, raw 0.5 cup Sour cream or (yogurt) (1/2 cup)0.5 cup cheese - shredded taco cheese (1/2 cup)
Preheat of at 370 degrees F
Measure and shift all the dry ingredients.
Melt the butter in a bowel while butter is warm add the sour cream.
Add the warm water stir. The liquid should be warm not hot. Add the 1 large egg or 2 if you do not have pysillum Husk powder. (Psyillum husk powder is used as a binder and if you are not using vital wheat and or pysillium you need a binder to hold the bread together or it will crumble after baking). After adding the liquid ingredients to the dry, add the cheese and mix until well combined.
I use a medium ice cream scoop to form the biscuit. You can also use a muffin tin or a muffin parchment paper to help keep the form of the biscuits. It is not necessary but the biscuit will look like large cookie and not bun like. It will spread but still taste good,
If you want big biscuits scoop dough until full with an ice cream scoop. If you want medium use ¾ of a scoop. For large you can make 7 to 8 biscuits. But the carb count is 10 per biscuit. small 21 biscuits total carb is 5gr. I do not want that many carbs per meal so small biscuits are the best. Bake at 375 for 5 minutes then turn down oven to 315 for 10 minutes or until golden brown.
Serving Size: up to 21, 1/4 scoop ice cream scoop, cookie scoop, weight of dough 30 grams or 1 tablespoon size biscuits.
Measure and shift all the dry ingredients.
Melt the butter in a bowel while butter is warm add the sour cream.
Add the warm water stir. The liquid should be warm not hot. Add the 1 large egg or 2 if you do not have pysillum Husk powder. (Psyillum husk powder is used as a binder and if you are not using vital wheat and or pysillium you need a binder to hold the bread together or it will crumble after baking). After adding the liquid ingredients to the dry, add the cheese and mix until well combined.
I use a medium ice cream scoop to form the biscuit. You can also use a muffin tin or a muffin parchment paper to help keep the form of the biscuits. It is not necessary but the biscuit will look like large cookie and not bun like. It will spread but still taste good,
If you want big biscuits scoop dough until full with an ice cream scoop. If you want medium use ¾ of a scoop. For large you can make 7 to 8 biscuits. But the carb count is 10 per biscuit. small 21 biscuits total carb is 5gr. I do not want that many carbs per meal so small biscuits are the best. Bake at 375 for 5 minutes then turn down oven to 315 for 10 minutes or until golden brown.
Serving Size: up to 21, 1/4 scoop ice cream scoop, cookie scoop, weight of dough 30 grams or 1 tablespoon size biscuits.
Nutritional Info Amount Per Serving
- Calories: 108.5
- Total Fat: 8.8 g
- Cholesterol: 17.9 mg
- Sodium: 134.6 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 2.5 g
- Protein: 4.1 g
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