Cheesy Keto Biscuits Recipe

Almond flour: A low-carb alternative to traditional flour, perfect for keto baking.

Shredded cheddar cheese: Adds a rich, cheesy flavor and helps bind the biscuits.

Baking powder: Helps the biscuits rise and become fluffy.

Salt: Enhances the overall flavor of the biscuits.

Eggs: Acts as a binder and adds moisture to the dough.

Butter: Adds richness and helps create a tender texture.

When mixing the almond flour and shredded cheddar cheese with the other dry ingredients, ensure they are evenly distributed before adding the eggs and melted butter. This will help achieve a consistent texture throughout the biscuits. Additionally, using a cookie scoop can help create uniform-sized dough portions, ensuring even baking.

• almond flour - Substitute with coconut flour: Coconut flour is also low in carbs and keto-friendly. Use about ⅓ cup of coconut flour for every cup of almond flour, and increase the liquid ingredients slightly to maintain the right consistency.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella has a mild flavor and melts well, making it a good alternative for cheddar in keto recipes.

• baking powder - Substitute with baking soda and cream of tartar: Mix ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar to replace 1 teaspoon of baking powder. This combination will help the biscuits rise properly.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile, which can enhance the flavor.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Let it sit for a few minutes to thicken. This is a good vegan alternative, though it may slightly alter the texture.

• butter - Substitute with ghee: Ghee is clarified butter and can be used in the same quantity. It has a higher smoke point and is lactose-free, making it suitable for those with lactose intolerance.

• Allow the cheesy keto biscuits to cool completely before storing. This helps prevent condensation, which can make the biscuits soggy.

• Place the cooled biscuits in an airtight container. You can use a plastic container with a tight-fitting lid or a resealable plastic bag. Ensure there's minimal air inside to maintain freshness.

• Store the container in the refrigerator if you plan to consume the biscuits within 3-5 days. The cool temperature will help keep the cheddar cheese and butter from spoiling.

• For longer storage, consider freezing the biscuits. Wrap each biscuit individually in plastic wrap or aluminum foil to prevent freezer burn and to make it easy to grab a single serving.

• Place the wrapped biscuits in a freezer-safe bag or container. Label the container with the date to keep track of their freshness.

• When you're ready to enjoy a frozen biscuit, remove it from the freezer and let it thaw at room temperature for about 30 minutes. Alternatively, you can reheat it directly from frozen.

• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and warm them in the oven for 5-10 minutes, or until heated through. This will help restore their original texture and flavor.

• If you prefer using a microwave, place the biscuit on a microwave-safe plate and heat it on medium power for about 30 seconds to 1 minute. Be cautious not to overheat, as this can make the biscuit tough.

• Enjoy your cheesy keto biscuits with your favorite soups, salads, or as a quick snack.

• Preheat your oven to 350°F (175°C). Place the cheesy keto biscuits on a baking sheet lined with parchment paper. Heat for about 5-7 minutes, or until they are warmed through and slightly crispy on the outside.

• For a quick reheat, use the microwave. Place the biscuits on a microwave-safe plate and cover them with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be careful not to overheat as they can become rubbery.

• If you have an air fryer, set it to 300°F (150°C). Place the biscuits in the basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they don't overcook.

• For a stovetop method, use a non-stick skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the biscuits in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until they are warmed through and slightly crispy.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the biscuits on the toaster oven tray and heat for about 5-7 minutes, or until they are warmed through and have a slight crisp on the outside.

• Oven: Used to bake the biscuits at the specified temperature of 400°F (200°C).

• Mixing bowl: Used to combine the almond flour, shredded cheddar cheese, baking powder, salt, eggs, and melted butter.

• Measuring cups: Used to measure out the almond flour and shredded cheddar cheese accurately.

• Measuring spoons: Used to measure the baking powder and salt.

• Whisk: Used to mix the dry ingredients together before adding the wet ingredients.

• Spatula: Used to mix the wet and dry ingredients together until well combined.

• Baking sheet: Used to place the spoonfuls of dough for baking.

• Parchment paper: Used to line the baking sheet to prevent the biscuits from sticking.

• Spoon: Used to drop spoonfuls of the dough onto the baking sheet.

• Cooling rack: Used to let the biscuits cool slightly before serving.

Pre-measure ingredients: Measure out almond flour, shredded cheddar cheese, baking powder, and salt ahead of time.

Use a food processor: Quickly mix the dry ingredients and wet ingredients together using a food processor.

Line baking sheet: Prepare the baking sheet with parchment paper before starting.

Melt butter in microwave: Use the microwave to quickly melt the butter.

Batch baking: Double the recipe and freeze extra biscuits for future use.