Ingredients
Dry Ingredients
- 1 ½ cups superfine almond flour
- ¼ tsp salt
- 1 tbsp aluminum-free baking powder
- ½ tsp garlic powder
- ½ tsp onion powder
Wet Ingredients
- 2 large eggs
- ½ cup sour cream
- 4 tbsp unsalted butter, melted
- ½ cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C). Lightly grease the muffin cavities of a 12-cup muffin pan to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the superfine almond flour, salt, aluminum-free baking powder, garlic powder, and onion powder until evenly mixed.
- Mix Wet Ingredients: In a separate small bowl, combine the eggs, sour cream, and melted butter. Whisk until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Use a whisk or spoon to mix until fully combined. The batter will be thick.
- Add Cheese: Fold in the shredded cheddar cheese evenly throughout the batter.
- Scoop Batter: Using a ¼ cup measure, scoop the batter into the prepared muffin pan cavities. Because of the stickiness, scrape the measuring cup with a spatula to transfer all batter.
- Bake Biscuits: Bake in the preheated oven for about 10-11 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
- Cool Slightly: Remove the biscuits from the oven and allow them to cool slightly in the pan before removing and serving.
Notes
- Use superfine almond flour for the best texture.
- Sour cream adds moisture and tang; full-fat sour cream works best for keto.
- Melted butter should be cooled slightly before mixing to avoid cooking the eggs prematurely.
- Biscuits are best enjoyed warm but can be stored in an airtight container for up to 3 days.
- For a dairy-free option, substitute sour cream and cheddar cheese with suitable alternatives.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Low Carb
