Description
These Cheesy Keto Biscuits are a delicious low-carb alternative to traditional biscuits, made with a blend of cream cheese, mozzarella, almond flour, and eggs. Perfectly golden and rich in flavor, they make an ideal side for any ketogenic meal or a tasty snack on their own.
Ingredients
Scale
Cheese Mixture
- 1 (8-oz) block cream cheese
- 3 cups shredded mozzarella cheese
Biscuit Dough
- 4 eggs
- 4 Tbsp baking powder
- 1â…“ cups almond flour
Finishing
- 2 Tbsp melted butter, for brushing
Instructions
- Preheat and prepare skillet: Preheat the oven to 400ºF. Spray a 12-inch cast iron skillet with cooking spray and set it aside to use afterwards.
- Melt cheese mixture: In a saucepan over low heat, melt the cream cheese and shredded mozzarella cheese together. Stir continuously until the mixture is smooth and fully combined, then remove from heat.
- Mix dough ingredients: In a large bowl, combine the melted cheese mixture with the eggs, baking powder, and almond flour. Mix thoroughly until the dough is smooth. Allow the dough to rest for 10 to 20 minutes to thicken slightly.
- Form biscuits: Using a large cookie scoop, portion the dough and place the scoops evenly into the prepared cast iron skillet. Once all scoops are placed, transfer the skillet to the refrigerator for 10 minutes to firm up the dough.
- Bake: Remove the skillet from the refrigerator and bake the biscuits in the oven for 20 to 25 minutes, or until they turn golden brown on top.
- Finish with butter: After baking, brush the hot biscuits with melted butter for extra richness and flavor. Serve warm.
Notes
- Make sure to use full-fat cream cheese and mozzarella cheese for best texture and flavor.
- The rest time helps the almond flour absorb moisture and creates a better biscuit texture.
- If you don’t have a cast iron skillet, you can use any oven-safe baking dish sprayed with cooking spray.
- The biscuits can be stored in an airtight container for 3-4 days and reheated in the oven or microwave.
- For a more golden crust, consider broiling briefly at the end of baking but watch carefully to avoid burning.
