LOW CARB KETO BISCUITS

The key to the tender and fluffy texture is the use of full fat sour cream. I actually tried a few different variations, but sour cream was my favorite.

However, if you don’t have any sour cream in the house, you can also use cream cheese or plain greek yogurt.

Cream cheese requires a little extra work because you need to soften and beat the cream cheese so that it blends easily into the batter. You will also have a stronger cheese flavor in the biscuits.

Plain Greek yogurt will reduce the fat content of these biscuits. It still keeps the biscuits moist, but they aren’t quite as rich as the sour cream or cream cheese versions.

INGREDIENTS:

•  1 ½ cups superfine almond flour
•  ¼ tsp salt
•  1 tbsp baking powder
•  ½ tsp garlic powder
•  ½ tsp onion powder
•  2 large eggs
•  1/2 cup sour cream see notes
•  4 tbsp unsalted butter melted
•  1/2 cup shredded cheddar cheese

DIRECTIONS:

1. Preheat oven to 450°F. Spray muffin pan cavities with canola cooking oil spray or lightly grease cavities with canola oil.
2. In a large bowl, whisk together almond flour, salt, baking powder, garlic powder and onion powder.
3. In a small bowl, combine eggs, sour cream, butter. Whisk until smooth. Pour into large bowl with dry ingredients.
4. Mix with a whisk or spoon until batter is evenly mixed. It will be quite thick. Stir in cheese.
5. Scoop ¼ cup of batter and place into muffin mold. The batter is sticky so you will likely need to use a spatula to scrape and remove all the batter from the measuring cup. Repeat until all batter is used up
6. ...............................

for full instruction please see : kirbiecravings.com

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