Description
These Easy Keto Biscuits are fluffy, buttery, and full of cheesy, garlicky goodness—without the carbs. With a blend of coconut and almond flour, they bake up tender and golden, making them perfect for breakfast, soups, or holiday feasts.
Ingredients
- 1/2 cup (60 g) coconut flour
- 1/2 cup (56 g) almond flour
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 3/4 cup (84.75 g) shredded Cheddar cheese, divided
- 3 large egg whites
- 2 large eggs
- 3/4 cup (172.5 g) sour cream or Greek yogurt
- 1/4 cup (56.75 g) butter, melted
Instructions
- Preheat oven to 350ºF. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together coconut flour, almond flour, baking powder, garlic powder, and salt.
- Stir in 1/2 cup of the shredded Cheddar cheese.
- Add egg whites, eggs, sour cream (or Greek yogurt), and melted butter. Mix until fully combined and a thick dough forms.
- Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing evenly to yield 10–12 biscuits.
- Sprinkle remaining 1/4 cup shredded Cheddar cheese over the tops of each biscuit.
- Bake for 20–23 minutes, or until biscuits are golden, set, and cheese is melted.
- Let cool on the pan slightly before serving warm.
Notes
- For extra flavor, add a pinch of dried herbs like thyme or rosemary to the dough.
- Can be stored in an airtight container for up to 4 days or frozen for up to 1 month.
- Reheat in a toaster oven or air fryer for best texture.
- Greek yogurt will yield a tangier flavor than sour cream but both work well.
Nutrition
- Serving Size: 1 biscuit
- Calories: 185
- Sugar: 1g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
