Cheddar Keto Biscuits

Almond flour makes these cheesy, garlicky biscuits perfect for anyone following the keto diet.

Step: 1

Combine mozzarella cheese and cream cheese in a large microwave-safe bowl. Heat in the microwave on high power until slightly melted, about 45 seconds. Remove from microwave and stir. Repeat, heating for about 20 seconds more. Remove from microwave again and stir; consistency should be very sticky and cheese should be completely melted. Return to microwave, if necessary, until all cheese is melted.

Step: 2

Mix almond flour, eggs, baking powder, and garlic powder together in a bowl. Add mixture to the large bowl with the melted cheeses and mix well. Add Cheddar cheese and stir into the dough.

Step: 3

Lay a sheet of plastic wrap on a flat surface and dust lightly with almond flour. Pour dough onto the middle of the plastic wrap and roll up to form a ball. Place in the refrigerator until slightly hardened, 20 to 30 minutes.

Step: 4

Preheat the oven to 425 degrees F (220 degrees C). Grease a dark baking sheet with butter.

Step: 5

Remove dough from the refrigerator and cut into 8 equal-sized pieces. Roll each into a ball and place on the prepared baking sheet, spacing equally and avoiding the sides, as biscuits will spread while cooking.

Step: 6

Bake in the preheated oven until golden brown, checking at 10 minutes. Remove from oven immediately and cool completely before serving, about 15 minutes.

Per Serving: 244 calories; protein 13.5g; carbohydrates 4.2g; fat 19.8g; cholesterol 91.6mg; sodium 525.3mg.

The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.