Drop Biscuits – Keto, Low Carb & Gluten Free

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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

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Preparation

Preheat the oven to 450 degrees.

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Add the almond flour, baking powder, baking soda and salt to a bowl and mix using a hand whisk or fork.

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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.

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Add the dry ingredients into the wet and mix.

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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.).

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Store leftovers in the fridge or freezer.

Drop Biscuits - Keto, Low Carb & Gluten Free

Use to make an egg and cheese biscuit…

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Or pour some Sausage Gravy over the top.  See my recipe for homemade Sausage Gravy here.

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Or serve with some butter!

Drop Biscuits - Keto, Low Carb & Gluten Free

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Drop Biscuits - Keto, Low Carb & Gluten Free

Makes 12 biscuits

Macros:  Fat 13 grams – Protein 5 grams – Carbs (net) 2 grams

NutritionLabel-10



5 from 2 votes
Keto Drop Biscuits
Drop Biscuits - Keto, Low Carb & Gluten Free
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
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!
Servings: 12
Ingredients
  • 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
Preparation
  1. Preheat the oven to 450 degrees.

  2. Add the almond flour, baking powder, baking soda and salt to a bowl and mix using a hand whisk or fork.

  3. 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. 

  4. Add the dry ingredients into the wet and mix. 

  5. 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.).

10
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Hayli
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Hayli

Is there a way to make them a little less eggy?

Andrea Lewis
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Andrea Lewis

Loved this recipe! I hate gluten free bread, but this one was GOOD! My whole family likes it! Thanks!

Sue Drayer
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Sue Drayer

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 »

Wendy
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Wendy

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 👍

Sandy D
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Sandy D

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!!!