Best Cheesy Keto Biscuits Recipes

CHEDDAR KETO BISCUITS

Steps:

• Combine mozzarella cheese and cream cheese in a large microwave-safe bowl. Heat in the microwave on high power until slightly melted, about 45 seconds. Remove from microwave and stir. Repeat, heating for about 20 seconds more. Remove from microwave again and stir; consistency should be very sticky and cheese should be completely melted. Return to microwave, if necessary, until all cheese is melted.
• Mix almond flour, eggs, baking powder, and garlic powder together in a bowl. Add mixture to the large bowl with the melted cheeses and mix well. Add Cheddar cheese and stir into the dough.
• Lay a sheet of plastic wrap on a flat surface and dust lightly with almond flour. Pour dough onto the middle of the plastic wrap and roll up to form a ball. Place in the refrigerator until slightly hardened, 20 to 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a dark baking sheet with butter.
• Remove dough from the refrigerator and cut into 8 equal-sized pieces. Roll each into a ball and place on the prepared baking sheet, spacing equally and avoiding the sides, as biscuits will spread while cooking.
• Bake in the preheated oven until golden brown, checking at 10 minutes. Remove from oven immediately and cool completely before serving, about 15 minutes.

KETO CHEESY BISCUITS

Steps:

• Pre-heat oven to 375 degrees.
• In a large bowl measure then sift your almond flour, coconut flour, baking powder, and salt.
• Note that you will be measuring first before sifting.(Don't skip this step)
• To the dry ingredients add the sour cream, melted butter, cheddar cheese, and eggs. Then using a fork combine until fully incorporated.
• Place dough by large spoonfuls unto a parchment lined, or lightly greased baking sheet.
• Sprinkle the tops of each biscuit with parmesan cheese.
• Bake the biscuits for 20 minutes or until lightly golden brown on the top.
• While the biscuits are baking make your garlic butter by melting the butter and adding the salt and crushed garlic cloves.
• As soon at the biscuits come out of the oven, baste them with the melted garlic butter.
• Garnish with parsley.
• Refrigerate any leftovers for up to 3 days or freeze for up to 1 month.