Amazing Fluffy Keto Biscuits
Nutritional Info
- Servings Per Recipe: 21
- 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
View full nutritional breakdown of Amazing Fluffy Keto Biscuits calories by ingredient
Introduction
These biscuits looks and taste like biscuits or bread. These are light and fluffy and do spread. You can make big biscuit but total carbohydrate count will be 10. Net Carbohydrate will be 5 grams. These biscuits looks and taste like biscuits or bread. These are light and fluffy and do spread. You can make big biscuit but total carbohydrate count will be 10. Net Carbohydrate will be 5 grams.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 teaspoon
2 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)
Tips
Note: You can use 1 extra egg if bot using vital wheat gluten or pysillum usk powder)
Ice cream scoop and muffin cup holders are great to use to keep the shape of biscuits uniformed.
For large biscuits the total carb count is high. Small biscuits you make more and the total carb count is 5gr. I do not want that many carbs per meal so small biscuits are the best.
Directions
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.