Keto Cheddar Garlic Biscuits are a super tasty, low carb, cheesy garlic biscuit that rivals a high carb restaurant favorite.
This copy cat version of a favorite biscuit is only 2g net carbs per biscuit.
A perfectly yummy biscuit to serve with your favorite low-carb soups, chili, or any favorite dinner or breakfast.
Before I had to start eating gluten-free & low carb, I remember that I loved going to a particular seafood restaurant.
This restaurant always serves these amazing cheesy garlic biscuits that are so very addictive.
The whole family would get slightly aggressive over the basket of cheesy garlic biscuits.
My mother-in-law, who is such a character, would always stash all the biscuits from the restaurant in her large, tote-bag-sized purse.
I remember being very embarrassed at the time, but now it makes for such a funny & classic memory of my mother-in-law being her quirky self.
It is funny how the things that annoy you the most about a person, can also be what you miss after a person is gone.
Our family loves this, low-carb copy-cat version of cheesy garlic biscuits. They also fight over the biscuits at dinner, which is always a good sign.
Next time I will make a double batch of these biscuits.
Common Questions About the Keto Cheesy Garlic Biscuits Recipe
The xanthan gum is optional and can be omitted. The recipe works fine without it. I do find that it does make a slightly better texture in baking gluten-free bread & biscuits.
You can use jack cheese or pepper jack in place of cheddar if you prefer, but the biscuits will have a different flavor.
I prefer the almond flour in this recipe as coconut flour can be slightly sweet in flavor for this savory type of recipe.
If there are leftover biscuits, then they can be stored in a sealed container in the refrigerator for up to a week. They can be reheated in the microwave for a few seconds (around20-25 seconds), or a warm oven for a few minutes (3 minutes) before serving.
Keto Cheddar Garlic Biscuits
Garlic Butter Topping
- 2 tablespoon Butter melted
- ½ teaspoon Garlic Powder
- ½ tablespoon Parsley finely chopped
- Preheat the oven to 350 ℉ (180℃) and grease the muffin pan cavities of a 12-cup muffin pan.
- In a large mixing bowl, whisk together almond flour, salt, baking powder, 1 teaspoon garlic powder, and optional xanthan gum.
- In a medium-sized bowl combine eggs, sour cream, and 3 tablespoon melted butter, and mix until smooth.
- Add the wet ingredients to dry ingredients, and mix with a spoon until thoroughly combined. It should form a thick sticky batter.
- Add shredded cheddar cheese and stir into the batter.
- Using a large cookie scoop or ice cream scoop, add about 3 tablespoon of batter into each of the 9 muffin cups (some of the 12 cups will be empty). Use a spoon to spread and fill the muffin cups.
- Bake for about 18-22 minutes or until tops are lightly golden and a toothpick inserted in the center comes out clean.
- Remove from oven.
- In a small bowl, dissolve and stir ½ teaspoon garlic powder into 2 tablespoon melted butter. Stir in chopped parsley.
- Brush the tops of the biscuits with garlic butter while the biscuits are still warm.
- Loosen the sides of the biscuits from the muffin pan with a butter knife and gently remove the biscuits from the pan. Serve warm. Store any leftover biscuits in a sealed container in the fridge.
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