Keto Drop Biscuits
User Reviews
5
Keto Drop Biscuits
Description
This recipe for Keto Drop Biscuits uses super fine almond flour and a carefully balanced mix of eggs, sour cream, and melted butter to produce soft, fluffy biscuits suitable for a low-carb lifestyle. The addition of finely shredded cheddar cheese enhances the flavor and texture, lending a mild cheesy richness. Baking powder, baking soda, and a pinch of salt help the biscuits rise, while oat fiber can be added optionally to improve the crumb structure.
The baking process involves a two-step temperature control: an initial high temperature to create a crispy outer layer, followed by a lower temperature phase to ensure thorough cooking and moist interiors. The batter is spooned into silicone muffin liners or a greased pan to maintain shape without spreading.
These biscuits can accompany savory dishes or be eaten alone as a snack. Their texture combines a slight crust on the outside with a soft, tender center. Adjustments to the baking time may be necessary depending on oven characteristics. This batch produces several servings, with detailed nutritional information available from the original source.
Several recipe refinements, including sweetener choice and cheese shredding technique, contribute to better texture and flavor. Using finely shredded cheddar with a microplane and appropriate sweetener optimizes the biscuit’s consistency.
Ingredients
- 1½ cups almond flour Super Fine
- 2 egg whole, beaten
- ½ cup sour cream
- ½ cup cheddar cheese finely shredded with a microplane
- 4 tablespoons butter melted
- 1 tablespoon baking powder
- 1 teaspoon Monk Fruit Sweetener or allulose
- ½ teaspoon baking soda
- Pinch salt
- 2 teaspoons oat fiber (optional)
Instructions
- Preheat the oven to 450°F.
- Add the almond flour, baking powder, baking soda, (optional) oat fiber and salt to a bowl and mix using a hand whisk or fork.
- In another bowl, add the eggs, sweetener, sour cream and melted butter and mix until combined. Add the cheese into the wet ingredients and continue mixing.
- Add the dry ingredients into the wet and mix.
- Scoop the biscuit mix into silicone muffin pan liners (or spray a non-stick muffin pan with non-stick spray) and bake for 10 minutes.
- Lower the temperature to 350°F and continue baking for another 5-7 minutes. Allow to cool slightly before cutting into and serving.
Notes
- Use finely shredded cheddar cheese for a better biscuit texture.
- Adjust baking times and temperatures as suggested to improve consistency and crust development.
- Oat fiber is optional but recommended for improved structure.
- Sweetener choice (Monk Fruit or allulose) affects texture; choose according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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