Keto Cheddar Garlic Biscuits (Like the Red Lobster Ones, But Better)
🔹 Ingredients
(Makes about 8 biscuits)
For the biscuits:
2 cups almond flour (super fine)
1 tbsp baking powder
½ tsp salt
½ tsp garlic powder
4 tbsp cold butter, cubed (plus more for brushing)
1 cup shredded cheddar cheese (sharp cheddar or a blend)
2 large eggs
¼ cup sour cream
2 tbsp heavy cream
For the garlic butter topping:
2 tbsp melted butter
¼ tsp garlic powder
½ tsp parsley flakes (optional but makes them look and taste bakery-fresh)
🔹 Directions
Preheat Oven:
Set to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Mix Dry Ingredients:
In a large bowl, combine almond flour, baking powder, salt, and garlic powder.
Cut in Butter:
Add the cold butter cubes and use a fork or pastry cutter to work it into the flour until crumbly.
(If you squeeze some, it should just hold together — that’s perfect texture.)
Add Cheese & Wet Ingredients:
Mix in shredded cheddar. In a separate bowl, whisk eggs, sour cream, and heavy cream, then add to the dry mix. Stir just until combined — don’t overmix.
Form Biscuits:
Scoop about ¼ cup of dough for each biscuit and drop onto the baking sheet.
(You can smooth them a little with wet fingers, but rustic edges give the best crisp texture.)
Bake:
Bake for 15–18 minutes, or until golden brown and firm to the touch.
Brush with Garlic Butter:
Mix melted butter, garlic powder, and parsley. Brush over the tops while biscuits are hot.
Cool Slightly & Serve:
Let rest a few minutes before serving so they hold together perfectly.
🔹 Tips
For extra cheesiness, sprinkle a bit of shredded cheddar on top before baking.
Want them lighter? Replace 1 tbsp of almond flour with 1 tbsp coconut flour.
Store leftovers in the fridge up to 4 days — reheat in oven or air fryer for best texture.
🔹 Nutrition (per biscuit, 8 total)
Calories: 240
Fat: 21g
Protein: 9g
Net Carbs: ~3g
🔹 Variations
Jalapeño Cheddar: Add 1 tbsp diced jalapeño and a pinch of cayenne.
Bacon Cheddar Ranch: Stir in 2 tbsp crumbled bacon and ½ tsp ranch seasoning.
Herb & Parmesan: Swap cheddar for parmesan and add Italian herbs.
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