These fluffy keto biscuits are delicious and very versatile. Try with a slather of butter, with sausage gravy or make one of the yummy variations.
PrintKeto Biscuits (with variations)
A versatile recipe that you can make regular size or a petite version with lots of variations. Quick and easy!
Ingredients
Scale
- 1/4 cup sour cream
- 6 tablespoons of melted butter
- 2 large eggs
- 2 cups almond flour
- 2 teaspoons baking powder
- 1 teaspoon sea salt
Instructions
- Line a baking sheet with parchment paper and preheat oven to 350 degrees.
- Whisk together dry ingredients in a large bowl to combine and break up any lumps.
- Mix together wet ingredients in a smaller bowl. Let the melted butter cool while you mix the sour cream and eggs and then add the butter (don’t want the butter to cook the eggs).
- Mix the wet ingredients into the dry ingredients, stirring together to form a dough.
- Drop biscuits on the parchment paper. Use an ice cream scoop for regular size and a small scoop for the petite biscuits.
- Bake for around 25 – 30 minutes until lightly browned.
Notes
Variations:
- Add 1/2 cup parmesan cheese, 1 tablespoon garlic powder and 2 tablespoons chopped rosemary for a delicious savory biscuit.
- Add 1/2 cup shredded cheddar cheese, 1 tablespoon garlic powder and 1 chopped, seeded jalapeno (or small can green chilis) for a Mexican flavor.
- Omit salt and add 2 tablespoons Swerve sweetener and 1 teaspoon cinnamon. Top with 2 tablespoons powdered sweetener mixed with about 4 tablespoons cream (to desired consistency) for icing.