These buttery, melt-in-your mouth keto biscuits are a great addition to any meal! Enjoy them with scrambled eggs in the morning or in place of a traditional roll at your next dinner party.
Course: Breakfast, Side Dish
1/4cupshredded cheddar cheese
3tablespoonschopped fresh chives
2tablespoonscold butter, cut into small pieces
Preheat oven to 375ºF and line a baking sheet with parchment paper.
In a medium bowl, whisk together almond flour, baking powder, salt, garlic powder, and onion powder.
Add cheddar cheese and chives, mixing until combined.
Add the butter, eggs, and sour cream. Mix just until combined (do not over-mix or the biscuits will become dense).
Scoop about 3 tablespoons of dough for each biscuit onto the prepared baking sheet. Bake for 18 to 20 minutes or until biscuits are golden brown.
Bake for 18 to 20 minutes or until biscuits are golden brown.
Store the biscuits in an airtight container in the refrigerator or freezer. To serve, reheat from frozen in the oven or microwave for 1 to 1 ½ minutes.
Allergen Tip:If you have a nut allergy, you can swap the 2 cups of almond flour for 1/2 cup coconut flour.
Nutrition Per Serving: Calories: 244; Total Fat: 20g; Protein: 9g; Total Carbs: 7g; Fiber: 3g; Net Carbs: 4g