Keto Cheddar Bay Biscuits Recipe

Introduction

These Keto Cheddar Bay Biscuits are a low-carb twist on the classic buttery, garlicky favorite. They’re fluffy, cheesy, and perfect for those following a ketogenic lifestyle or anyone craving a savory biscuit without the carbs.

Ingredients

• 2 cups Wholesome Yum blanched almond flour
• 2 tsp baking powder
• 2 tsp garlic powder
• 1/2 tsp sea salt
• 1 large egg, whisked
• 1/3 cup heavy cream
• 1/3 cup unsalted butter, melted
• 1 1/2 cups shredded cheddar cheese
• 3 tbsp unsalted butter, melted (for topping)
• 1 tbsp fresh parsley, chopped
• 1/4 tsp garlic powder (for topping)
• 1/8 tsp sea salt (to taste, for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, stir together the almond flour, baking powder, garlic powder, and sea salt until combined.
3. Step 3: Add the whisked egg, heavy cream, and melted butter to the dry ingredients. Stir until the mixture is uniform, then fold in the shredded cheddar cheese.
4. Step 4: Using a scant large cookie scoop, portion the dough onto the prepared baking sheet, spacing them at least 2 inches apart. Shape each into a rounded biscuit, slightly flattening with your fingers to keep a rustic look.
5. Step 5: Bake for 12-16 minutes, or until the biscuits are semi-firm and golden on top.
6. Step 6: Allow the biscuits to cool on the baking sheet for 10 minutes to firm up. Meanwhile, mix together the melted butter, chopped parsley, garlic powder, and sea salt for the topping. Brush this mixture generously over the warm biscuits before serving.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or cayenne pepper to the biscuit dough.
• Use sharp cheddar for a more pronounced cheese taste or try mixing in some parmesan or mozzarella.
• If you prefer a dairy-free version, substitute the butter and heavy cream with coconut oil and full-fat coconut milk, respectively.
• Make sure the melted butter for the topping is warm but not hot to keep the parsley fresh and vibrant.

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. To reheat, warm them in a preheated oven at 300°F (149°C) for 5-7 minutes to restore their crispy exterior and melty cheese inside.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

This recipe is designed for almond flour to keep it keto-friendly and low-carb. Using regular flour will change the texture and carb content significantly.

Can I prepare the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just bring it to room temperature before scooping and baking.

Keto Cheddar Bay Biscuits Recipe

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★★★★★

4.8 from 96 reviews

These Keto Cheddar Bay Biscuits are a low-carb, gluten-free alternative to the beloved classic, featuring almond flour and cheddar cheese for a rich, savory flavor. Perfectly golden and buttery with a garlicky parsley topping, these biscuits are ideal for those following a ketogenic diet or anyone craving a delicious, fluffy biscuit without the carbs.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 16 minutes
• Total Time: 26 minutes
• Yield: 10 biscuits 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 2 cups Wholesome Yum Blanched Almond Flour
• 2 tsp Baking powder
• 2 tsp Garlic powder
• 1/2 tsp Sea salt

Wet Ingredients

• 1 large Egg (whisked)
• 1/3 cup Heavy cream
• 1/3 cup Unsalted butter (melted)
• 1 1/2 cup Cheddar cheese (shredded)

Topping

• 3 tbsp Unsalted butter (melted)
• 1 tbsp Fresh parsley (chopped)
• 1/4 tsp Garlic powder
• 1/8 tsp Sea salt (to taste)

Instructions

1. Preheat the Oven: Preheat your oven to 350 degrees F (177 degrees C) and line a baking sheet with parchment paper to prepare for baking the biscuits.
2. Mix Dry Ingredients: In a large bowl, combine the almond flour, baking powder, garlic powder, and sea salt, ensuring they are well incorporated.
3. Add Wet Ingredients: Stir in the whisked egg, heavy cream, and melted butter until the mixture is uniform and combined. Then fold in the shredded cheddar cheese evenly throughout the dough.
4. Shape the Biscuits: Using a scant large cookie scoop, place dollops of the dough onto the lined baking sheet, spacing them at least 2 inches apart to allow for spreading. Form each scoop into rounded biscuit shapes by slightly flattening them with your fingers, keeping a rustic look without over-shaping.
5. Bake: Bake the biscuits in the preheated oven for 12-16 minutes until they are semi-firm and golden brown on top.
6. Prepare and Apply Topping: Allow the biscuits to cool undisturbed on the baking sheet for 10 minutes to firm up. Meanwhile, stir together the melted butter, chopped parsley, garlic powder, and sea salt to make the topping. Brush this garlicky butter mixture generously over the warm biscuits before serving.

Notes

• Ensure the dough is not overmixed to maintain the biscuit’s fluffy texture.
• Use freshly shredded cheddar cheese for best melting and flavor.
• Letting the biscuits cool before applying the topping helps them stay firm and absorb the butter topping better.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in an oven for best texture.

Keywords: Keto biscuits, Cheddar Bay biscuits, low-carb biscuits, gluten-free biscuits, almond flour biscuits, keto side dish