Keto Buttermilk Biscuits Recipe
Mix keto drop biscuits in one bowl without yeast! There couldn’t be a faster way to prepare light and fluffy biscuits on a low-carb diet. You don’t have to knead or roll the dough, just combine the gluten-free ingredients and scoop a spoonful on a baking sheet, then pop it in the oven and bake until golden brown.
Servings: 12 biscuits
Calories: 154kcal
Ingredients
- 2 cups almond flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon salt
- 2 large eggs
- ½ cup buttermilk
- ¾ cup shredded cheddar cheese
Instructions
- Preheat the oven to 350 °F. Then, line a baking sheet with parchment paper and set it aside.
- Combine the dry ingredients in a medium mixing bowl.
- Whisk the eggs in a second small bowl, and add the buttermilk and cheese.
- Slowly incorporate the wet bowl into the dry one. Don’t over mix!
- Drop rounded tablespoons of dough on the baking sheet and arrange with space between each one. Use a spoon or an actual tablespoon. Each biscuit will be about 2-inches in diameter.
- Bake for 15 minutes until the tops turn golden brown, and a cake tester comes out clean. Remove from heat and let cool on the baking sheet. Serve warm or at room temperature.
Notes
These keto cheese biscuits are freezer-friendly and great for meal prep. If you have just a few, wrap each one in plastic wrap and stack them on top of each other in the freezer. Alternatively, a full or half batch can go in an airtight container and freeze for up to 6-8 weeks. Remember to add a label and date! Forgetting what you froze and how long it’s been frozen is the worst.
Nutrition
Serving: 1biscuit | Calories: 154kcal | Carbohydrates: 5g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Sodium: 166mg | Fiber: 2g | Net Carbohydrates: 3g
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