Keto Cheddar-Chive Sour Cream Biscuits
Thanks to keto mojo for this recipe!
Ingredients List
2¼ cup almond flour
2½ tsp baking powder
3/4 tsp sea salt
3 large eggs, room temperature
1/2 cup sour cream, room temperature
6 Tbsp melted butter, divided
3/4 cup (3 oz) shredded sharp cheddar cheese
1 Tbsp minced fresh chives
NUTRITIONAL INFORMATION
MACROS per serving
237Calories
22gFat
8gProtein
6gTotal Carbs
2gFiber
4gNet Carbs
Make sure you’re testing for your individual food sensitivities and bio-individuality.
Instructions
Heat oven to 425°F (220°C). Arrange a rack in the center of the oven. Line a muffin tin with paper cups; set aside.
In a medium mixing bowl, combine the almond flour, baking powder, and salt. Set aside.
In another bowl whisk together the eggs, sour cream, and two-third of the melted butter until fully combined.
Mix the dry ingredients into the wet until just combined, then fold in the grated cheese and chives. Using a 1½-oz portion scoop or any spoon, divide the batter evenly among the muffin cups (about 3 hefty tablespoons) of batter per cup. Lightly brush the biscuit tops with the remaining melted butter.
Bake until light golden brown on top and the centers of the biscuits springs back when gently pressed with your finger, 10 to 12 minutes. Let cool for 2 minutes before removing from the tin. Serve.