Keto Cheese Biscuits
A simple recipe for savoury low carb rosemary cheese biscuits made with almond flour and psyllium husk. The keto biscuits are made in a muffin tin for perfect fluffy biscuits every time!
Equipment
- Mixing bowl
- Muffin Tin or Baking Sheet
- Knife and Cutting Board
- Cooling rack
- Pastry blender or a large fork
Ingredients
- 3 tablespoons butter cold
- 1 cup almond flour
- 3 tablespoons psyllium husk
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons sour cream
- 1 cup cheddar cheese grated
- 2 large eggs
- 3 tablespoons rosemary and/or sage fresh, chopped
Instructions
- Preheat oven to 400°F [205°C].
- Grate the cold butter. Using a cheese grater or a knife, chop/grate the cold butter into small pieces and add to the mixing bowl.3 tablespoons butter
- Add the dry ingredients and mash. Add the almond flour, psyllium husk, baking soda, baking powder, salt, and black pepper. Mash the mixture together with a pastry blender or a fork until a well mixed, crumbly mixture has formed.1 cup almond flour, 3 tablespoons psyllium husk, 1½ teaspoons baking soda, ¼ teaspoon salt, ½ teaspoon black pepper
- Add the wet ingredients and mix. Add the sour cream, grated cheddar cheese, eggs, and chopped rosemary/sage. Mix well until everything is well combined.2 tablespoons sour cream, 1 cup cheddar cheese, 2 large eggs, 3 tablespoons rosemary and/or sage
- Grease muffin tin and add biscuit dough. Grease each cup of the muffin tin with butter or cooking spray. Fill each well with the biscuit dough until its just below the rim of the muffin tin.
- Bake for 20-23 minutes. Bake in a 400°F [205°C] for 20-23 minutes until the biscuit has firmed up and risen. The top should be slightly brown and domed. Insert a cake tester or a tooth pick into the cooked biscuit, if it pulls out clean they are ready to come out.
- Rest, cool, and serve. Carefully remove the biscuits from the muffin tin and rest on a cooling rack until you are ready to serve.
Notes
Muffin tin vs. Baking tray: If you do not have a large muffin tin you can use a baking tray but the biscuit may spread quite a bit during cooking.
Pan biscuits: In place of individual biscuits, you could make a single pan biscuit in a cake pan or casserole dish and slice it into portions.
Fresh or Dry Herbs: This recipe uses fresh herbs, if you are using dried herbs use 1/3rd the amount.
Reheating: If you like you biscuit warm, nuke in the microwave for 8-10 seconds, toast, or warm in the oven.
Make ahead, Leftovers and Storage: Store leftover biscuits in a sealed container in the fridge for use within a week or so.
Nutrition
Calories: 238kcalCarbohydrates: 7.2gProtein: 7.9gFat: 20.8gSaturated Fat: 7.1gSodium: 413mgPotassium: 178mgFiber: 3.6gSugar: 1.2gVitamin A: 412IUCalcium: 207mgIron: 1mgSugar Alcohols: 0.06gNet Carbs: 3.5g
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