Buttery Garlic And Sharp Cheddar Biscuits Low Carb Recipes

LOW CARB CHEDDAR BISCUITS

Low Carb Cheddar Biscuits image

These cheddar biscuits are a low carb version of the ones you get in Red Lobster! Cheesy, buttery, and delicious! Keto, LCHF and gluten free recipe.

Provided by Georgina @StepAwayFromTheCarbs

Time 20m

Number Of Ingredients 8

Ingredients

4 eggs, beaten
2 cups shredded cheddar cheese
1 cup almond flour
2 tsp baking powder
1 tsp garlic powder
black pepper
2 tbs melted butter
1 tbs finely chopped fresh parsley

Steps:

Preheat the oven to 400F (200C).
In a large bowl, mix together the beaten eggs, cheddar cheese, almond flour, baking powder, garlic powder, and black pepper.
Use a large spoon or cookie dough scoop to portion out 10 biscuits, and place them on a baking sheet lined with a silicone mat.
Bake for 12-15 minutes until they are cooked through.
Transfer them to a serving bowl or platter, and pour the melted butter over the top.
Sprinkle some finely chopped fresh parsley over the biscuits, then serve.

Nutrition Facts : Calories 202 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 biscuit, Sodium 186 grams sodium

BUTTERY GARLIC AND SHARP CHEDDAR BISCUITS - LOW CARB

Buttery Garlic and Sharp Cheddar Biscuits - Low Carb image

These biscuits turn out buttery, delicious, and all-around amazing! Best part of all, they weigh in at about 1 net carb per biscuit. One of my best low carb recipes to date!

Provided by getfitkate

Categories Breads

Time 20m

Yield 8 biscuits, 8 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup butter, melted and slightly cooled
1/3 cup sifted coconut flour
4 eggs
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon baking powder
1 cup sharp cheddar cheese, shredded

Steps:

Preheat oven to 400 degrees.
Line a cookie sheet with foil, and grease.
Whisk together eggs, butter, salt, and garlic powder.
Add coconut flour and baking powder and whisk until there are no lumps.
Fold in cheese.
Drop batter by the 1.5 oz (ice cream) scoop onto greased cookie sheet.
Bake for 15 minutes, or until lightly browned.
Let cool in pan for 5-10 minutes before removing and serving. Make sure that biscuits are completely cool before storage or they won't stay crisp.

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