Keto Recipe: Savoury Keto Cheese Biscuits!

Savoury Keto Cheese Biscuits!

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  1. A simple recipe for savoury low carb rosemary and sage cheese biscuits made in a muffin tin for perfect fluffy biscuits every time!


    Calories: 238kcal | Fat: 20.8g | Carbohydrates: 7.2g | Protein: 7.9g | Net Carbs: 3.5g


    – 3 tablespoons butter cold

    Dry Ingredients:

    – 1 cup almond flour

    – 3 tablespoons psyllium husk

    – 1 teaspoon baking soda

    – 1 teaspoon baking powder

    – ¼ teaspoon salt

    – ½ teaspoon black pepper

    Wet Ingredients:

    – 2 tablespoons sour cream

    – 1 cup cheddar cheese grated

    – 2 large eggs

    – 3 tablespoons rosemary and/or sage fresh, chopped


    1. Preheat oven to 400°F [205°C].

    2. **Grate the cold butter**. Using a cheese grater or a knife, chop/grate the cold butter into small pieces and add to the mixing bowl.

    3. **Add the dry ingredients and mash**. Add the almond flour, psyllium husk, baking soda, baking powder, salt, and black pepper. Mash the mixture together with a pastry blender or a fork until a well mixed, crumbly mixture has formed.

    4. **Add the wet ingredients and mix**. Add the sour cream, grated cheddar cheese, eggs, and chopped rosemary/sage. Mix well until everything is well combined.

    5. **Grease muffin tin and add biscuit dough**. Grease each cup of the muffin tin with butter or cooking spray. Fill each well with the biscuit dough until its just below the rim of the muffin tin.

    6. **Bake for 20-23 minutes**. Bake in a 400°F [205°C] for 20-23 minutes until the biscuit has firmed up and risen. The top should be slightly brown and domed. Insert a cake tester or a tooth pick into the cooked biscuit, if it pulls out clean they are ready to come out.

    7. **Rest, cool, and serve**. Carefully remove the biscuits from the muffin tin and rest on a cooling rack until you are ready to serve.

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