Cheddar Bay Keto Biscuits Recipe
Get all the feels of delicious Cheddar Bay Biscuits (the binge-worthy biscuits at Red Lobster with cheesy herbacious notes) with none of the carbs and grain in this keto biscuit recipe. Swap out herbs and cheese flavors to customize this recipe to make it your own.
Servings: 12 small-medium sized biscuits
Ingredients
DRY INGREDIENTS
- 1 cup almond flour you can also do ½ cup almond flour, ½ cup coconut flour
- 2 tsp baking powder
- 1 tsp garlic powder
- 1 tbsp italian seasoning
- 1 tsp smoked paprika optional but I think it adds amazing flavor!
- ½ tsp salt
WET INGREDIENTS
- ¾ cup grated cheddar
- 2 whole eggs
- 3 egg whites
- ¾ cup sour cream OR plain greek yogurt
- ¼ cup melted butter
- Plus additional 2 tbsp shredded cheddar for sprinkling at end
Instructions
- Preheat your oven to 350 degrees.
- Next, You will need two separate bowls to combine the dry and wet ingredients.
- In large bowl, combine the flour, baking powder, garlic powder, italian seasoning and salt.
- In the other bowl, combine the cheddar, eggs, egg whites, sour cream and melted butter.
- Add the wet ingredients to the dry ingredients and mix until it is lump free.
- On a baking sheet that is covered with parchment paper, drop the batter by rounded tablespoonfuls on the baking sheet.
- OR, you can also bake these in a muffin tin like I did (if you use a muffin tin make sure it is greased well or use cupcake liners to avoid sticking). I’ve done both ways- the muffin tin will produce more round, muffin shaped biscuits whereas dropping them by the spoonful results in more rounded, flatter biscuits. Totally up to you!
- Sprinkle the tops of the biscuits with the remaining 2tbps of cheddar before putting in the oven.
- Bake in the oven at 350 for 20-23 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.