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: 6 biscuits

Prep Time: 10 Minutes

Cook time: 12 Minutes

• 3 large egg whites
• 1 1/2 tsp garlic powder
• 1/4 tsp cayenne, optional
• 1 cup blanched almond flour
• 1 tsp honey, optional (this balances the flavor of the egg whites while adding only less than 1 carb per biscuit)
• 2 tsp baking powder
• 1/2 tsp sea salt
• 3 tbsp vegan butter, melt in microwave for 20 seconds
• 1 cup shredded sharp cheddar cheese, vegan cheddar can be substituted

• 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 line a baking sheet with parchment paper
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. Scoop the batter with a tablespoon onto the prepared baking sheet into 6 even lumps.  With wet fingers, smooth out the tops and sides.
6. Bake for 12 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.