cheddar keto biscuits


  • 4 1//2 tablespoons of melted and cooled butter
  • 2 tablespoons of full-fat sour cream and 1/3 cup of coconut flour
  • 4 Eggs
  • 1/4 teaspoon each of baking powder and salt
  • 1/2 teaspoon of chopped garlic from 2 cloves Italian spices
  • 1 1/2 cups of sharply shredded cheddar cheese packed with minced parsley


  • Muffin tin should be greased and the oven set to 400 degrees.
  • Melted butter, eggs, salt, and sour cream should all be combined, then whisked together. I cool mine by placing the bowl in the refrigerator for 5 minutes.
  • Stir in the coconut flour, baking powder, garlic cloves, and Italian seasoning before adding to the mixture.
  • Add cheese and stir.
  • To prevent the batter from sticking, I would advise using parchment paper liners. Drop the batter by spoonfuls into 12 oiled muffin tins.



-Add a little additional butter to your biscuits while toasting them before a meal for enhanced flavour and texture.-Use four times as much coconut flour as almond flour if you want to use it. This equates to roughly 1.2 cups. Simply measure out 1/3 cup of flour four times to make it simple.


135kcal; 2g carbohydrate; 5g protein; 11g fat; 6g saturated fat; 81mg cholesterol; 203mg sodium; 47mg potassium; 1g fibre; 370IU vitamin A; 0.2mg vitamin C; 125mg calcium; 0.6mg iron;

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