Keto Biscuits

Name: Keto Biscuits
Prep time: 5 min
Cook time: 15 min
Total time: 33 min
Yield: 10 biscuits
Ingredients: 2 2 large eggs; 2 2 tablespoons cottage cheese; 2 2 tablespoons butter, melted; 1 1 cup almond flour; 1/2 1/2 teaspoon baking powder; 1/4 1/4 teaspoon pink himalayan or sea salt; 1 1 cup shredded cheddar cheese; 2 2 tablespoons butter, melted; 1/2 1/2 teaspoon garlic powder; 1/2 1/2 teaspoon dried parsley; 1/8 1/8 teaspoon pink himalayan or sea salt

User Reviews

4.8

330 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
33 mins
Servings
10 biscuits
Calories
174 kcal
Course
Bread
Cuisine
American

Keto Biscuits

Farrah Morgan

Report

These Keto Biscuits are grain free, gluten free, and low carb. They are cheddar biscuits with a garlic butter glaze and are out of this world.

Share:

I Made This!

247 people made this

Print

66 people printed this

Save this

198 people saved this

Ingredients

Servings

BISCUITS:

2 2 large eggs
2 2 tablespoons cottage cheese (sour cream can be substituted)
2 2 tablespoons butter, melted
1 1 cup almond flour
1/2 1/2 teaspoon baking powder
1/4 1/4 teaspoon pink himalayan or sea salt
1 1 cup shredded cheddar cheese (see note)

BUTTER GLAZE:

2 2 tablespoons butter, melted
1/2 1/2 teaspoon garlic powder
1/2 1/2 teaspoon dried parsley
1/8 1/8 teaspoon pink himalayan or sea salt

Add to Shopping List

Instructions

Preheat oven or air fryer to 400 degrees and line a baking sheet with parchment paper.
For the biscuits: In a medium bowl, whisk together the eggs, cottage cheese, and butter. Set aside.
In a separate bowl, whisk together the almond flour, baking powder, and salt. Add dry mixture to the wet ingredients and stir to combine. Mixture will be wet. Stir in the cheddar cheese.
Drop batter into dollops onto the prepared baking pan, about 3 tablespoons each.
Bake for 12-14 minutes or until biscuits turn golden brown.
For the butter glaze: In a small bowl, add the butter and stir in the garlic powder, parsley, and salt. Brush mixture onto warm biscuits.

Notes

We like to use freshly grated cheddar cheese or cheese "off the block" sold at the store for the thicker cheese pieces. Tillamook is the brand we use. We've noticed that the biscuits stay in a biscuit shape and don't flatten when you use this type of cheese. You can always add a little more almond flour to make them not as wet as well.