Keto Cheddar Biscuits

Cheddar Biscuits

Go Keto

My friends who’ve been brave enough to take on a ketogenic diet still crave the carbs. By request, I have adapted my personal biscuit recipe to be keto-friendly and full of cheesy goodness. This is a small batch recipe that can be easily doubled.

Ingredients

2 c.         Almond Flour
1 tsp       Baking Soda
2 T          Butter, cold
1/4 c.      Cashew Milk, unsweetened
1 tsp       Apple Cider Vinegar
1/4 tsp    Salt
Half         Egg, beaten
1 1/2 c.   Extra Sharp Cheddar, shredded
1 tsp       Garlic Powder
1/2 tsp    Parsley flakes
1/2 tsp    Oregano

 

Notes

Almond flour is ground finer than almond meal and makes a big difference.

The half an egg is weird, but it's the right balance for me. I beat the egg and used about one tablespoon. If you feel the need to use the whole egg, go ahead, but reduce the milk to 1 tablespoon. Let me know how it goes. 

Preheat the oven to 450 ℉.

Directions

Mise-en-place

The dry ingredients can be measured out into one large bowl.

Finely chop the butter on a small cutting board.

The wet ingredients can be measured out into a 16 oz measuring cup.

Measure out the cheese separately. 

Mix

Add the butter to the dry ingredients. Use the back of a fork or your hands to mash the butter into the flour. It should take on the texture of sand. A few small chunks are okay. This doesn't have to be perfect.

Add the wet ingredients to dry. Mix with your fork until incorporated. 

Add the cheese. Mix well.

Shape & Bake

Pinch off small pieces of the dough and roll it between your hands into a ball. Aim for golfball sized portions. 

Place the little balls of dough on a parchment-lined cookie sheet. Leave about 2-3 inches of space between each ball. This will keep them from melting down into each other. 

Bake for 12 minutes at 450 ℉. Let cool for about 10 minutes.