These keto garlic cheddar drop biscuits remind me of my mom’s homemade biscuits! They are so buttery and have the garlic flavor I love!
Going on a low-carb diet doesn’t have to mean completely giving up the foods you enjoy. Take drop biscuits, for example. There’s actually a way to make them with fewer carbs – and they still taste just as wonderful. They are some of my favorite things to eat with this creamy tomato soup by My Montana Kitchen.
Similar Keto Bread Recipes: Keto Garlic Knots, Cheesy Keto Garlic Bread
Keto Drop Biscuits
Normally, biscuits are made with flour and eggs. Wheat flour is packed with carbs, and this will kick you right out of ketosis. When I set out to create biscuits with fewer carbs, the first thing I changed was the flour. Turns out, you don’t need wheat flour for amazing biscuits!
Drop Biscuits With Almond Flour
I replaced wheat flour with almond flour and the result was pretty impressive. They are so easy to make – you literally mix everything up and drop them on the baking sheet.
One thing you should know about almond flour – it doesn’t need as many wet ingredients in the recipe because it isn’t a highly absorbant flour. I was able to create the perfect texture with just some sour cream and shredded cheddar cheese. That means they didn’t taste like cheese puffs!
Best Low Carb Drop Biscuits
The best thing about these biscuits is that they have the perfect balance of flakiness with buttery flavor. The sour cream gives them enough light texture that they melt in your mouth.
Here’s what I used in my biscuits – the entire recipe is in the printable card at the bottom of this post.
- Almond Flour
- Baking Powder
- Garlic Powder
- Sour Cream
- Eggs – if you are allergic to eggs, use an egg substitute instead.
- Shredded Cheddar Cheese
Keto Cheddar Drop Biscuits
These are so easy to make! You can even let your kids help you in the kitchen. The result is a classic drop biscuit taste that everyone loves. Yes, they really do taste like the drop biscuits I loved when I was a kid.
Keto Holiday Side Dish
The struggle at holiday meals is so real for everyone on the keto diet! There are carbs everywhere – from the mashed potatoes to the dinner rolls. Bring these to the meal. They will taste delicious with your main dishes this holiday season.
They also make the perfect snack when you start craving carbs (it happens to all of us!)
How To Store Them
The best way to store them is by wrapping them loosely in a towel and leaving them in a bowl on your countertop. They will last a few days this way. You can also store them in an airtight container in the refrigerator – they will last up to a week this way.
What To Serve With Keto Drop Biscuits
These biscuits taste amazing with just about anything you can make. If you enjoy something with a creamy sauce, make some tomato cream sauce on palmini noodles.
If you enjoy soup, then dip the biscuits in some chicken cauliflower rice soup. A holiday favorite is to serve these biscuits with some lemon butter turkey breast.
Keto Garlic Cheddar Drop Biscuits
Here’s the entire list of ingredients that you’ll need to make these biscuits. Exact measurements are located within the printable recipe card below.
- INGREDIENTS:
Almond flour
Baking powder
Garlic powder
Salt
Sour cream
Eggs
Shredded cheddar cheese
Optional: melted butter & fresh parsley
INSTRUCTIONS:
Combine flour, baking powder, garlic powder and salt. Set aside.
In a microwave safe bowl, melt cheddar cheese with sour cream. (I did mine at 30 second increments, until I could easily stir them together).
Add flour mixture to the melted cheese. Stir well.
Add eggs and stir until combined. Let the dough chill in the refrigerator for about 15 minutes.
Spoon biscuit dough onto a prepared baking sheet. Top with additional cheddar cheese. Bake at 350 degrees F. for approximately 15-17 minutes.
Remove and top with melted butter and fresh parsley.
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Keto Garlic Cheddar Drop Biscuits
Equipment
- Microwave-safe bowl
- Baking Sheet
Ingredients
- 1 cup almond flour plus 3 tbsp
- 2 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp salt q
- 1 cup sour cream
- 2 eggs
- 1/2 cup shredded chedddar cheese + more for topping
Instructions
- Combine flour, baking powder, garlic powder, and salt. Set aside.
- In a microwave-safe bowl, melt cheddar cheese with sour cream. (I did mine at 30-second increments, until I could easily stir them together).
- Add flour mixture to the melted cheese. Stir well.
- Add eggs and stir until combined. Let the dough chill in the refrigerator for about 15 minutes.
- Spoon biscuit dough onto a prepared baking sheet. Top with additional cheddar cheese. Bake at 350 degrees F. for approximately 15-17 minutes.
- Remove and top with melted butter and fresh parsley.
Notes
Net Carbs: 2 Net Carbs Per Serving
