Keto Cheddar Bay Biscuits (low-carb and gluten-free)

from ButterYum
makes 6 biscuits


  • 3/4 cup finely ground almond flour, sifted
  • 1 tablespoon dried parsley flakes
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon garlic powder (or granulated garlic)
  • 1/2 teaspoon fine salt
  • 3 ounces sharp cheddar cheese, shredded
  • 1/4 cup sour cream
  • 1 large egg
  • 2 tablespoons unsalted butter, melted


  1. Preheat oven to 400F and place rack in center position.
  2. In medium mixing bowl, whisk together almond flour, dried parsley, baking powder, garlic powder, and salt, being sure to break up any clumps.
  3. Add shredded cheese and toss well to coat.
  4. Add sour cream, egg, and melted butter, mixing well with a spatula until well combined.
  5. Use a #20 scoop to divide batter into 6 equal portions and place on silpat-lined half sheet pan.
  6. Bake for 10-13 minutes or until golden brown all over.
  7. Allow to cool for a few minutes before serving - these are best served warm.

Note:  This recipe doubles well (and all 12 can be placed on the same sheet pan).