Description
These Low Carb Keto Biscuits are tender, fluffy, and packed with savory cheddar cheese flavor. Made with almond flour and full-fat sour cream, they are perfect for a gluten-free, keto-friendly snack or side dish. Quick to prepare and bake, these biscuits come together in just 20 minutes, making them an ideal choice for a satisfying low-carb treat.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups superfine almond flour
- ¼ tsp salt
- 1 tbsp aluminum free baking powder
- ½ tsp garlic powder
- ½ tsp onion powder
Wet Ingredients
- 2 large eggs
- ½ cup sour cream
- 4 tbsp unsalted butter, melted
Other
- ½ cup shredded cheddar cheese
Instructions
- Preheat oven: Preheat your oven to 450°F (232°C). Lightly grease the muffin cavities of a 12-cup muffin pan to prepare for baking.
- Mix dry ingredients: In a large bowl, whisk together the superfine almond flour, salt, aluminum free baking powder, garlic powder, and onion powder until evenly combined.
- Combine wet ingredients: In a separate small bowl, whisk the eggs, sour cream, and melted unsalted butter together until smooth and well blended.
- Combine wet and dry mixtures: Pour the wet ingredients into the large bowl with the dry ingredients. Mix thoroughly with a whisk or spoon until the batter is evenly mixed; it should be quite thick.
- Add cheese: Stir shredded cheddar cheese into the batter until evenly distributed.
- Fill muffin pan: Scoop about ¼ cup of the batter for each biscuit and place it into the muffin cavities. Use a spatula to scrape the batter from the measuring cup, as it is sticky.
- Bake biscuits: Bake the biscuits in the preheated oven for 10-11 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the biscuits to cool slightly in the pan before removing and serving warm.
Notes
- Using a muffin pan helps the batter hold its shape and prevents spreading, as the batter is quite liquid.
- Full-fat sour cream contributes to a tender, fluffy texture. If unavailable, cream cheese or plain Greek yogurt may be used as substitutes.
- To create variations, try adding herbs like rosemary, chives, thyme, or parsley to the batter.
- Swap cheddar cheese for other cheeses such as mozzarella or gouda for different flavors.
- Make sure to use aluminum-free baking powder to avoid any metallic aftertaste.
