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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Keto Cheddar Biscuits Recipe

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This recipe for Keto Cheddar Biscuits is from The Cale/Malott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Keto
Ingredients:  
Ingredients:  
2 cups almond flour
2 tsp. Gluten-free baking powder
2 tsp. garlic powder
1/2 tsp. Sea salt
1 large egg (whisked)
1/3 cup heavy cream
1/3 cup butter, melted
1 1/2 cup Cheddar cheese, shredded

Topping:
3 Tbsp. butter, melted
1 Tbsp. fresh parsley, chopped
1/4 tsp. garlic powder
1/8 tsp. Sea salt (to taste)
Directions:
Directions:
1. Preheat oven to 350 and line a baking sheet with parchment paper.

2. In a large bowl combine almond flour, baking powder, garlic powder, and sea salt.

3. Stir in the whisked egg, heavy cream, and melted butter until uniform dough forms. Fold in the shredded cheddar cheese.

4. Using a scant large cookie scoop, drop portions of dough onto prepared cookie sheet, leaving at least 2" of space between each portion. Flatten slightly with your fingers to form rounded biscuit shapes.

5. Bake in the preheated oven for 12-16 minutes, or until the biscuits are semi-firm and golden.

6. Allow the biscuits to cool on the baking sheet for 10 minutes without moving to firm up.

7. Meanwhile, prepare the topping by stirring together melted butter, chopped parsley, garlic powder, and sea salt.

8. After the cooling period, brush the biscuits with the melted butter topping.
Number Of Servings:
Number Of Servings:
12 large 3" biscuits. can be made smaller
Preparation Time:
Preparation Time:
prep: 10 min cook: 12 min cooling: 10 min

 

 

 

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