Here’s a clear, structured recipe for Keto Cheddar Bay Biscuits:
Ingredients
Dry Ingredients:
- 2 cups almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup sour cream
- 1 teaspoon Worcestershire sauce (optional for flavor)
Cheese and Topping:
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter, melted (for brushing)
- 1/2 teaspoon garlic powder (for brushing)
- 1 teaspoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. - Mix Dry Ingredients:
In a medium bowl, combine almond flour, baking powder, garlic powder, onion powder, and salt. Stir until evenly mixed. - Combine Wet Ingredients:
In a separate bowl, whisk together the eggs, melted butter, sour cream, and Worcestershire sauce. - Make Biscuit Dough:
Gradually add the dry ingredients to the wet ingredients and mix until a sticky dough forms. Fold in the shredded cheddar cheese. - Shape Biscuits:
Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with your fingers or the back of a spoon. - Bake:
Bake for 15–18 minutes, or until the biscuits are golden brown and set in the center. - Prepare Garlic Butter:
While baking, combine melted butter, garlic powder, and parsley in a small bowl. - Brush Biscuits:
As soon as the biscuits come out of the oven, brush them generously with the garlic butter mixture. - Serve:
Serve warm and enjoy with your favorite low-carb meal or soup.
If you want, I can also give a version that makes them extra fluffy, almost like the restaurant-style Cheddar Bay Biscuits, without increasing carbs. Do you want me to do that?