Dive into savory delight with our Cheddar Keto Biscuits! These low-carb wonders redefine the biscuit experience, blending the sharp richness of cheddar with the goodness of keto-friendly ingredients. Crafted to perfection, they boast a fluffy texture and cheesy goodness, making them an ideal accompaniment to any keto meal. With almond flour as the star, these biscuits are not just a treat for your taste buds but also a wholesome, guilt-free addition to your ketogenic lifestyle. Easy to whip up, our Cheddar Keto Biscuits recipe ensures that you can savor the comfort of biscuits while staying true to your keto goals. Enjoy the perfect balance of flavor, flakiness, and keto-friendly goodness in every bite!
Cheddar Keto Biscuits Recipe | S2Recipes
Details Cheddar Keto Biscuits Recipes
Prep Time: 20 mins
Cook Time: 10 mins
Additional Time: 35 mins
Total Time: 1 hr 5 mins
Servings: 8
Ingredients For Cheddar Keto Biscuits Recipes
1 ½ cups shredded mozzarella cheese
½ (8 ounce) package cream cheese, softened
⅔ cup almond flour
2 large eggs
4 teaspoons baking powder
½ teaspoon garlic powder
1 cup shredded Cheddar cheese
1 teaspoon butter, or as needed
Instructions: Cheddar Keto Biscuits Recipes
Step 1: Combine mozzarella cheese and cream cheese in a large microwave-safe bowl. Heat in the microwave on high power until slightly melted, about 45 seconds. Remove from microwave and stir. Repeat, heating for about 20 seconds more. Remove from microwave again and stir; consistency should be very sticky and cheese should be completely melted. Return to microwave, if necessary, until all cheese is melted.
Step 2: Mix almond flour, eggs, baking powder, and garlic powder together in a bowl. Add mixture to the large bowl with melted cheese and mix well. Add Cheddar cheese and stir into the dough.
Step 3: Lay a sheet of plastic wrap on a flat surface and dust lightly with almond flour. Pour dough onto the middle of the plastic wrap and roll up to form a ball. Place in the refrigerator until slightly hardened, 20 to 30 minutes.
Step 4: Preheat the oven to 425 degrees F (220 degrees C). Grease a dark baking sheet with butter.
Step 5: Remove dough from the refrigerator and cut into 8 equal-sized pieces. Roll each into a ball and place on the prepared baking sheet, spacing equally and avoiding the sides, as biscuits will spread while cooking.
Step 6: Bake in the preheated oven until golden brown, checking at 10 minutes. Remove from oven immediately and cool completely before serving, about 15 minutes.
I have made these several times. This is my go to recipe for keto bread. They don’t disappoint. I do put a 1/4 teaspoon of nutritional yeast flakes and it helps make them rise a little and more nutritious. I’ve added extra ingredients as well and they still turn out wonderful. Just the best base recipe I’ve found
Very good! Obviously not a “biscuit”, it was very cheesy but good, I will add chives and bacon bits to make it a breakfast biscuit. Also planning to make them in mini-muffin pans so that they can be a small bite at brunch.
Followed the recipe. These are splendid. Even the grandkids liked them!
These are very easy to make, as I have made them 3 times now. The only extra ingredients I added is 1-1/2 Tbls of Chives, and 1/2 Tsp of Ground Paprika. And neighbors absolutely love them, as did everyone at work. Recommended for anyone and everyone to make and bake. All-Round 5 stars and 5 Thumbs up.
Delicious. The only problem I had was I used parchment paper and the biscuits stuck to it even though I oiled it with olive oilThese are definitely going to be made again
I made these biscuits and they turned out very well. No adjustments on the ingredients. I was surprised that the biscuits didn't rise a little higher, but the quality and the taste of the biscuit was excellent and easily offset the height of the biscuit. I would recommend to anyone practicing the Keto Diet. I'll provide pictures next time that I cook these delights.
I’ve already posted a review of these... love them! Based on someone else’s review I skipped the wrapping and chilling and put them directly into a muffin tin. This gave me 12 vs 8 at 132 calories and about 1 gram carb each. The only thing I’ll do differently next time is grease the muffin tin with more butter to make them easier to get out.
EXCELLENT Crack Biscuts ,i had to make two more batches
I have made these a few times and they are amazing. Instead of the last step of placing them between sheets of wax paper or other, I just put the mix straight in to muffin tins. They come out perfect! I added a bit of dried herbs for color and I used just a teeny pinch of garlic powder instead of half teaspoon as I do not like them too garlicky. Just my own opinion. I may add onion powder next time instead. Or both! Luv these. I also added a tablespoon of parm. Thanks for sharing
