Crisp on the outside, light and fluffy on the inside, these Keto Cheddar Biscuits are the perfect keto dupe for Cheddar Bay Biscuits!
Course Baked Goods, Side Dish, Snacks
Cuisine American
Keyword Biscuits, Cheddar, keto
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 10Biscuits
Calories 325kcal
Author Dana DeVolk
Equipment
Two large glass bowls for making and mixing the dough
A hand mixer to whip the egg whites and combine the dough
A rubber spatula to fold in the egg whites into the dough
Parchment paper, I like to use the unbleached kind
Baking sheets
A cooling wired rack
Cutting board
Chef's knife
Measuring cups and spoons
Basting brush for the epic buttery topping
Ingredients
2cupsAlmond Flour
1tbspBaking Powder
3cupsMild Cheddar Cheeseshredded
2ouncesCream Cheese
2largeEgg Yolkswhites separated
1/8tspCream Of Tartar
3tbspUnsalted Buttermelted
1/4tspGarlic Powder
1 tbspChivesminced (optional)
Instructions
Preheat the oven to 400*F. In a large bowl, add the almond flour and the baking powder and whisk it together, set aside.
Place the cream cheese and most of the shredded cheddar into a microwave-safe bowl. Reserve about 1/2 cup of the cheddar cheese on the side. Place the bowl with the cheeses into the microwave and cook for 30-second intervals, stirring in between until the cheeses are melted together.
While the cheese is melting, add the separated egg whites to a large bowl. Add the cream of tartar to the egg whites and with a hand mixer (or you can also use a stand mixer for this), whip the egg whites on medium speed until they form stiff peaks. This will take approximately 5 minutes.
Once the cheese is melted and the egg whites form stiff peaks, place the melted cheese into the bowl with the almond flour. Using the hand mixer on medium speed, mix until just combined. Add in the egg yolks and mix to combine.
Add the egg whites to the bowl and fold in with a rubber spatula. Take the remaining shredded cheddar and fold it into the mixture. On two parchment-lined baking sheets, evenly dollop 10 biscuits about 3-inches apart. Each biscuit will be just under 1/4 cup of dough. Optional, top with a little bit more of the shredded cheddar. Bake for 10-12 minutes until golden brown.
In a small microwave-safe bowl, add the unsalted butter. Microwave for 15-second intervals until melted. Add the garlic powder and chives (optional). Whisk together. When the biscuits are done baking, immediately brush them with the butter mixture, use it all! Transfer to a wired rack to cool.
Notes
Feel free to use whatever semi-firm cheese you want in these.