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These biscuits are low in carbs and perfect for anyone following a ketogenic diet.
Ingredients:
- 1 1/2 cups almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup butter, melted
- 2 large eggs
- 2 tablespoons chopped fresh chives (optional)
- 1/4 teaspoon xanthan gum (optional, for extra structure)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, baking powder, garlic powder, onion powder, salt, and xanthan gum (if using). Mix well to ensure the dry ingredients are evenly distributed.
- Add Cheese: Add the shredded cheddar cheese to the dry mixture and stir to coat the cheese with the flour mixture.
- Combine Wet Ingredients: In a separate bowl, whisk together the sour cream, melted butter, and eggs until smooth.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. If you’re using chives, fold them in at this stage.
- Shape Biscuits: Using a spoon or a small ice cream scoop, drop spoonfuls of the dough onto the prepared baking sheet. Space them about 2 inches apart.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the biscuits to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Tips:
- Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.
- Reheating: To reheat, warm the biscuits in a 350°F (175°C) oven for about 5-7 minutes or in the microwave for 15-20 seconds.
Enjoy your easy and delicious Keto Crack Biscuits!
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