Keto Cheese Biscuits

These tender and flavorful keto cheese biscuits are perfect for breakfast, with or without eggs. Ready in just 25 minutes, they can also accompany your dinner.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings biscuits

Calories 285kcal

Author Vered DeLeeuw

Ingredients

1 large egg
¼ cup sour cream
1 teaspoon garlic powder
⅛ teaspoon cayenne pepper
1 cup superfine almond flour 4 ounces
¼ cup Parmesan cheese grated
2 teaspoons baking powder gluten-free if needed

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the egg, sour cream, garlic powder, and cayenne pepper.
Using a rubber spatula, mix in the almond flour, Parmesan, and baking powder.
Using a 2-tablespoon scoop, place 6 mounds of the dough on the prepared baking sheet. Do not flatten the mounds.
Bake until golden, 15-18 minutes.
Serve warm, topped with butter.

Video

Notes

To achieve a light and airy texture, make sure to use blanched, finely ground almond flour. A coarse almond meal won't work in this recipe.
I tried replacing the sour cream with whole-milk Greek yogurt. Sour cream is better in terms of texture and flavor.
Instead of the grated parmesan, you can use ½ cup of shredded cheddar cheese. It's best to use finely shredded cheese.
It's best to enjoy these biscuits freshly baked. If you have any leftovers, it's best to freeze them (once completely cooled) in freezer bags. You can thaw them quickly in the microwave.

Nutrition