I know, I know, you can’t have bread on keto, but you can have biscuits! What is life if you don’t have anything upon which to slather irresponsible amounts of butter? Anyhow, early on in my keto adventures, I discovered this recipe for Cheddar Bay Biscuits. I made a few adjustments, mainly because I don’t like using coconut flour in savory biscuits, and voila!
By the way, I also use this recipe to make “chaffles,” a decent sub for sandwich bread. It’s less cheesy than just eggs and cheese, which is the most common formula for chaffles, and less of a mess!
Garlic Cheddar Biscuits
Makes 12 biscuits
Ingredients:
4 1/2 Tbsp. butter, melted and cooled
2 Tbsp. sour cream
4 eggs, room temperature
Pinch of salt
1 1/3 C superfine blanched almond flour
1 tsp. baking powder
2-3 cloves of garlic, pressed
1 tsp. Italian seasoning
1 C cheddar cheese, shredded
Method:
Preheat the oven to 400° and spray muffin pan. I use a silicon muffin pan because they’re easier to pop out. Plus I don’t have to use muffin liners which I think are a waste.
Whisk the butter, sour cream, salt and eggs together in a large bowl until well-combined and creamy. Add the almond flour, baking powder, garlic and Italian seasoning, and mix well. I use a large wooden spoon. Stir in the cheese. Spoon the batter into the greased muffin tins, distribute as evenly as you can.
Bake in the oven for 15-20 minutes or until tops are browning. Enjoy! I highly recommend eating one fresh from the oven with a thick slab of good butter before serving.
