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The Best Keto Friendly Cheddar Bay Biscuits

These copycat biscuits are super simple to make.  They have every bit as much flavor as the real things, but with almost no carbs.  They are also gluten and dairy free, however egg whites are needed to achieve the desired fluffiness.

Yields: About 8 muffins

Prep Time: 10 Minutes

Cook time: 14 Minutes

Base Ingredients:
  • 3 large egg whites
  • 2 tsp garlic powder
  • 1/4 tsp cayenne, optional
  • 1 cup blanched almond flour
  • 2 tsp honey, optional (this balances the flavor of the egg whites while adding only 1.3 carbs per biscuit)
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 3 tbsp vegan butter, melt in microwave for 15 seconds
  • 1 cup shredded sharp cheddar cheese, vegan cheddar can be substituted
Topping Ingredients:
  • 2 tbsp vegan butter, melt in microwave for 15 seconds
  • 1 tsp finely chopped parsley
  • 1/2 tsp garlic powder

Steps:

  1. Preheat oven to 400°F and spray 8 wells of a standard muffin tin with oil
  2. Whip the egg whites until stiff
  3. Combine the remaining base ingredients in a separate bowl
  4. Gently fold in the egg whites until evenly mixed
  5. Evenly disperse the batter into the oiled muffin cups
  6. Bake for 14 minutes
  7. Combine the topping ingredients and brush immediately over the hot biscuits
  8. Enjoy fresh for the fluffiest tastiest biscuit experience

Storage:

These are best eaten right away, but can be stored in an airtight container for up to a week.  I prefer to reheat leftover biscuits in the microwave for 15 seconds to freshen them up.

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