Buttermilk Biscuits

Ingredients:

• 2 cups almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, cold and cubed
• 2 large eggs
• 2 tablespoons sour cream or Greek yogurt
• 2 tablespoons unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1 tablespoon granulated erythritol (or any keto-friendly sweetener), optional

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, and salt. Mix well to ensure even distribution of dry ingredients.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the eggs, sour cream or Greek yogurt, unsweetened almond milk, and apple cider vinegar. If desired, add the granulated erythritol and mix until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until a dough forms. It should be slightly sticky but manageable.
6. Turn the dough out onto a lightly floured surface (you can use additional almond flour for dusting). Gently knead the dough a few times until it comes together.
7. Roll the dough out to a thickness of about 1 inch (2.5 cm).
8. Use a biscuit cutter or a glass with a 2.5-inch (6 cm) diameter to cut out biscuits. Gather and re-roll the scraps to cut out additional biscuits.
9. Place the biscuits on the prepared baking sheet.
10. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and cooked through.

Nutrition Facts:

(assuming 1 biscuit per serving):

• Calories: 150
• Total Fat: 14g
• Saturated Fat: 4.5g
• Cholesterol: 50mg
• Sodium: 210mg
• Total Carbohydrate: 4g
• Dietary Fiber: 2g
• Total Sugars: 0g
• Protein: 4g