Keto Biscuits


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After numerous attempts at some sort of palatable Keto “bread” I believe we have finally found a winner. Though it is not a loaf of bread, sandwich slice style, it is an absolutely divine biscuit!

Being able to make mini chicken salad sandwiches, sop up the yolk of my sunny side up eggs,

have biscuits and gravy, and so many more uses (I forgot how much I had missed “bread”) I continue to be wooed (happy dance while you eat it kind of wooed).

My non Keto husband and my non Keto sister (I’m out numbered y’all but I keep fighting the good fight, we will convert them eventually) both liked them! My sister, upon sampling the biscuit and gravy said, and I quote “it tastes just like biscuits and gravy” but of course it does!! I just enjoyed my Cesar salad with a garlicy cheesy biscuit to boot, while I typed up this recipe for y’all.

INGREDIENTS:

1 1/2 cups – almond flour

1 tbsp – baking powder

1 tbsp – oat fiber

1 cup – kraft taco blend shredded cheese (has added taco seasonings)

3/4 tsp – onion powder

3/4 tsp – garlic powder

Dash of salt

2 lg – eggs

1/2 cup – sour cream

4 tbsp – Butter, melted

DIRECTIONS:

In one large bowl, add all dry ingredients with shredded cheese and blend well. In a second large bowl, combine all wet ingredients. Mix the dry and wet ingredients together, and using a small dough scoop place dough into greased muffin tin. Bake at 450 degrees for 8-10 minutes.

Pearl: pre shredded cheese generally had added starches to keep the cheese from clumping together. If you’re strictly no starch Keto you will want to shred your own cheese and add taco seasoning to your dry ingredient mix.
Pearl: this recipe works with other flavors of shredded cheese; however, I have found this blend to give the flavor I enjoy the most. Other flavors I have tried, sharp cheddar, mild cheddar, cheddar blend, mozzarella.

Pearl: oat flour is optional, it adds an “oat” flavor and helps with the chewy/moist consistency.

NUTRITION:

Serving size: 20 muffins/biscuits – Serving size = 1 biscuit

Calories 110, Fat 9.7 g, Carb 2.3 g, Fiber 1.2 g, Protein 3.8 g Net Carbs = 1.1 g

These nutritional facts are based on actual ingredient brands I used in the recipe and may vary based on brands you use.

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