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Leaning tower of biscuits
A simple recipe for savoury low carb rosemary and sage cheese biscuits made in a muffin tin for perfect fluffy biscuits every time!
**Nutrition:**
Calories: 238kcal | Fat: 20.8g | Carbohydrates: 7.2g | Protein: 7.9g | Net Carbs: 3.5g
**INGREDIENTS**
– 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
**DIRECTIONS:**
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.
View the original recipe and pin it for later here: [https://www.yummyforadam.ca/almond-flour-cheese-biscuits/](https://www.yummyforadam.ca/almond-flour-cheese-biscuits/)
Enjoy!