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Keto Cheddar Bay Biscuits

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

How about a low-carb, gluten-free, keto-friendly version of everyone’s favorite restaurant chain biscuit? And did I mention they contain only 2 net carbs and 9 whole grams of protein each? Compare that to the traditional version which contains a whopping 16 carbs and only 3 grams of protein. I really, really, really, hope you’ll give them a try.

Ingredients

  • ¾ cups Almond Flour (almond Meal)
  • 1 Tablespoon Dried Parsley Flakes
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Garlic Powder Or Granulated Garlic
  • ½ teaspoons Fine Salt
  • 3 ounces, weight Sharp Cheddar Cheese, Shredded
  • ¼ cups Sour Cream
  • 1  Large Egg
  • 2 Tablespoons Unsalted Butter, melted

Preparation

Preheat oven to 400ºF and place rack in center position.

In medium mixing bowl, whisk almond flour, dried parsley, baking powder, garlic powder, and salt, being sure to break up any clumps. Add shredded cheese and toss well to coat. Add sour cream, egg, and melted butter, mixing well with a spatula until well combined.

Use a #20 scoop to divide batter into 6 equal portions and place on silpat-lined half sheet pan. Bake for 10–13 minutes or until golden brown all over. Allow to cool for a few minutes before serving—these are best served warm.

Note: This recipe doubles well (and all 12 can be placed on the same sheet pan).

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WestieMom on 4.24.2018

These are fabulous! Made them to go with my low carb keto chili and they were perfect. My husband and I started a keto (low carb) diet last June and I totally appreciate any recipes that are developed using low carb ingredients. These cheddar Bay biscuits taste so close to the original article that I can barely tell that they’re made with almond flour! I followed the recipe exactly as written (I did use parchment paper rather than a silpat); and they turned out just like the picture shows – not as puffy as a traditional biscuit (more like muffin tops) but a wonderful texture both inside and out. This will definitely be a regular in my dinner rotation! Thanks for sharing a great recipe!

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