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Keto Biscuits Recipe

Keto Biscuits Recipe
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Soft, buttery, and loaded with cheese, these keto biscuits are a must-try for anyone cutting carbs but craving comfort food. Great as a snack, breakfast side, or dinner addition, they’re quick to make, gluten-free, and freezer-friendly. Ready in just 30 minutes, they’re proof that keto eating can still be deliciously satisfying.

Ingredients

Scale

Dry Ingredients:

  • ½ cup coconut flour
  • ½ cup almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¾ cup shredded cheddar cheese (divided)

Wet Ingredients:

  • 3 large egg whites
  • 2 large eggs
  • ¾ cup sour cream (or Greek yogurt)
  • ¼ cup melted butter

Instructions

  1. Preheat & Prep:
    Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Mix Dry Ingredients:
    In a large bowl, whisk together coconut flour, almond flour, baking powder, garlic powder, and salt. Stir in ½ cup of cheddar cheese for cheesy goodness in every bite.
  3. Combine Wet Ingredients:
    In a separate bowl, whisk together egg whites, whole eggs, sour cream, and melted butter until smooth and creamy.
  4. Build the Dough:
    Slowly mix the wet ingredients into the dry mixture. Stir until combined. The dough will be somewhat sticky—don’t worry, that’s exactly how it should feel!
  5. Shape the Biscuits:
    Use a spoon or ice cream scoop to drop small mounds of dough onto the prepared baking sheet. Keep the mounds small; these biscuits are satisfying and will spread slightly.
  6. Top with Cheese:
    Sprinkle the remaining ¼ cup of cheddar cheese on top of the biscuits. This creates a golden, crispy layer of melted cheese as they bake.
  7. Bake:
    Bake for 20–23 minutes or until the biscuits are golden brown and lightly firm to the touch. Check at 20 minutes to avoid overbaking.
  8. Cool and Serve:
    Let the biscuits cool on the baking sheet for about 5 minutes before digging in. This short wait helps them firm up while staying moist.

Notes

Tips & Tricks

  • Room Temperature Ingredients: For smoother mixing, bring your eggs and sour cream to room temperature before baking.
  • Clump-Free Flour: Sift your almond flour if it’s clumpy—it’ll make the dough easier to handle.
  • Cheese Tip: Freshly shredded cheese melts better than pre-shredded varieties.

Storage & Reheating

  • Room Temp Storage: Store in an airtight container for up to 2 days.
  • Refrigerator: These biscuits last up to one week in the fridge.
  • Freezer: Freeze individually for up to 6 months. Reheat frozen biscuits directly in the oven at 325°F (160°C).

Reheating Tip:

Microwave biscuits in a damp paper towel for 15–20 seconds or warm in the oven at 300°F (150°C) for about 5 minutes to bring back the crisp edges.

Custom Variations

  • Herby Biscuits: Add a handful of fresh chopped parsley or chives for extra flavor.
  • Spicy Kick: Mix diced jalapeños or red pepper flakes into the dough.
  • Sweet Twist: Skip the garlic powder and cheese, and add keto-friendly sweetener with a splash of vanilla for a dessert-style biscuit.

Find it online: https://ketorecipesnow.com/keto-biscuits/