Keto Biscuits (Sugar Free, Fluffy, Cheesy)

Fluffy, cheesy keto biscuits made with almond flour, eggs, cheddar and melted butter. Sugar-free and low-carb.

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Prep Time 5

Cook Time 25

Total Time 30

Servings 12 biscuits

Equipment

Large Bowl
Mixing Bowl
Electric Mixer
Spatula
Baking Sheet
Parchment Paper

Ingredients

2 1/2 cups / 250 galmond flourreduce by 2 tablespoons if using super-fine almond flour
2 eggsbeaten
3/4 cup / 80 ggrated cheddarmature or medium
3 tbsp / 40 gmelted butter
2 teaspoonbaking powder

Instructions

Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
If using super-fine almond flour, reduce the almond flour by 2 tablespoons. In a large bowl, combine 2 ½ cups (250g) almond flour and 2 teaspoons baking powder and stir to distribute.
In a separate bowl, beat 2 eggs. Add 3 tablespoons (40g) melted butter and ¾ cup (80g) grated cheddar to the beaten eggs and stir to combine.
Pour the egg/butter/cheddar mixture into the dry ingredients. Use an electric mixer on low–medium speed to mix until you have a crumbly dough and the grated cheese is broken into smaller pieces. (If you don’t have a mixer, stir vigorously with a spatula until combined.)
Divide the dough into 12 equal portions (about 39 g / 1.4 oz each). Roll each portion into a ball, place on the prepared baking sheet, and gently flatten each ball to about 1 inch (2.5 cm) thickness.
Bake for 22–25 minutes, or until the tops are lightly browned.
Remove the biscuits from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a rack or serving.

Notes

Notes
2.3 g net carbs per sugar free biscuit.
Wait 10-15 minutes until the biscuits are slightly cooled before handling or slicing in half. Almond flour baked goods tend to be fragile when straight out of the oven.
Store on the counter for a few days in an airtight container and up to 1 week in the fridge. You can also freeze them for up to 3 months.