Keto Cheddar-Chive Sour Cream Biscuits

Thanks to keto mojo for this recipe!

Ingredients List

  • 2¼ cup almond flour

  • 2½ tsp baking powder

  • 3/4 tsp sea salt

  • 3 large eggs, room temperature

  • 1/2 cup sour cream, room temperature

  • 6 Tbsp melted butter, divided

  • 3/4 cup (3 oz) shredded sharp cheddar cheese

  • 1 Tbsp minced fresh chives


NUTRITIONAL INFORMATION

MACROS per serving

  • 237Calories

  • 22gFat

  • 8gProtein

  • 6gTotal Carbs

  • 2gFiber

  • 4gNet Carbs

Make sure you’re testing for your individual food sensitivities and bio-individuality.

Instructions

  • Heat oven to 425°F (220°C). Arrange a rack in the center of the oven. Line a muffin tin with paper cups; set aside.

  • In a medium mixing bowl, combine the almond flour, baking powder, and salt. Set aside.

  • In another bowl whisk together the eggs, sour cream, and two-third of the melted butter until fully combined.

  • Mix the dry ingredients into the wet until just combined, then fold in the grated cheese and chives. Using a 1½-oz portion scoop or any spoon, divide the batter evenly among the muffin cups (about 3 hefty tablespoons) of batter per cup. Lightly brush the biscuit tops with the remaining melted butter.

  • Bake until light golden brown on top and the centers of the biscuits springs back when gently pressed with your finger, 10 to 12 minutes. Let cool for 2 minutes before removing from the tin. Serve.

holiday recipes, RecipesStephanie Lincolnlow carb biscuitsComment