Looking for something to satisfy your bread cravings? These biscuits are so buttery and fluffy, and can be eaten on the side of just about any meal. Or use it as a breakfast sandwich with egg and cheese. You can even make sausage gravy and pour over the top for a low carb Keto biscuits and gravy!
Ingredients
1½ Cups Almond Flour
2 Eggs, beaten
½ Cup Sour Cream
4 Tablespoons Grass-Fed Butter (melted)
½ Cup Shredded Cheddar Cheese
1 teaspoon swerve confectioners (or powdered erythritol)
1 Tablespoon Baking Powder
1/2 teaspoon baking soda
Pinch of Salt
Preparation
Preheat the oven to 450 degrees.
Add the almond flour, baking powder, baking soda and salt to a bowl and mix using a hand whisk or fork.
In another bowl, add the eggs, swerve, sour cream and melted butter and mix until combined. Add the cheese into the wet ingredients and continue mixing.
Add the dry ingredients into the wet and mix.
Scoop the biscuit mix into silicone muffin pan liners (or spray a non-stick muffin pan with non-stick spray) and bake for 10-12 minutes (mine took exactly 10 min.).
Store leftovers in the fridge or freezer.
Use to make an egg and cheese biscuit…
Or pour some Sausage Gravy over the top. See my recipe for homemade Sausage Gravy here.
Or serve with some butter!
Makes 12 biscuits
Macros: Fat 13 grams – Protein 5 grams – Carbs (net) 2 grams
- 1½ Cups Almond Flour
- 2 whole Eggs, beaten
- ½ Cup Sour Cream
- 4 Tablespoons Grass-Fed Butter, melted
- ½ Cup Shredded Cheddar Cheese
- 1 teaspoon swerve confectioners (or powdered erythritol)
- 1 Tablespoon Baking Powder
- 1/2 teaspoon baking soda
- Pinch of Salt
-
Preheat the oven to 450 degrees.
-
Add the almond flour, baking powder, baking soda and salt to a bowl and mix using a hand whisk or fork.
-
In another bowl, add the eggs, swerve, sour cream and melted butter and mix until combined. Add the cheese into the wet ingredients and continue mixing.
-
Add the dry ingredients into the wet and mix.
-
Scoop the biscuit mix into silicone muffin pan liners (or spray a non-stick muffin pan with non-stick spray) and bake for 10-12 minutes (mine took exactly 10 min.).
Is there a way to make them a little less eggy?
Hmm, not sure they would hold together with only one egg to be honest. I’m not sure why they would be eggy, there are only 2 eggs in the entire recipe of 12 biscuits. They really shouldn’t taste too eggy.
Loved this recipe! I hate gluten free bread, but this one was GOOD! My whole family likes it! Thanks!
Thanks for taking the time to give your feedback Andrea, and I’m glad you liked the biscuits!
Soooooo good!! As with any recipe I have to tweak it a bit. I added pepper, garlic and onion powder, and Italian seasoning. I can’t give you measurements because I rarely ever do, but I’m generous with my seasonings, thanks Dad. J didn’t want the seasonings, so I only added salt and pepper to his and subbed cottage cheese and extra butter (ran out of sour cream!). Let me tell ya, extra butter is 👌. It ups the fat and had a great texture. Could absolutely be made with cinnamon for a sweet treat! Ooh, and pumpkin!! Endless possibilities if… Read more »
How creative of you to add your own touch to the biscuits! 10 minutes was perfect for me as well. Thanks for sharing your tweaking and I’m glad to hear you liked the biscuits!
I made these yesterday and they were soooooo tasty. These will be on my weekly list of things to make for my weekend prep! Thanks for the recipe 👍
Thanks so much for the great feedback and I’m glad you enjoyed them!!
I just made these muffins/biscuits I didn’t put in the sweetener. I didn’t have any cheddar cheese or sour cream either. I substituted these items with an 8oz brick of cream cheese. They turned out awesome. So tasty!!!
Sounds fantastic and very creative! Glad to hear that they turned out great for you 🙂