Just because you are eating a Keto diet does not mean that you can’t have biscuits and breads, you just have to learn to make them completely differently to adhere to the diet. This Keto Country Biscuit Recipe will help satisfy your cravings for biscuits, and they make a great bread roll for eating with your eggs and bacon in the morning, or with your Keto Crispy Fried Chicken. We particularly love these on a Sunday morning topped with our Keto Sausage Gravy.
Some people enjoy buttering these up and eating them as is, or spreading some Walden Farms Calorie Free Strawberry Fruit Spread on them.
Here are the Nutrition Facts per Biscuit. Keep in mind that this recipe makes 8 Biscuits, which is usually enough for a Family of 4 at Breakfast or Dinner as a side dish.
Keto Country Biscuit Recipe
Ease of Preparation: Easy
Prep Time: 20 Minutes
Cooking Time: 10-12 Minutes
Total Time: 30 Minutes
- 2 & 1/2 Cups of Shredded Mozzarella Cheese
- 4 Ounces (Half a Package) of Cream Cheese
- 2 Large Eggs
- 2/3 Cup Almond Flour
- 4 Teaspoons Baking Powder
- 1/4 Teaspoon Sea Salt
- Butter (For Greasing the Muffin Pan)
- Combine 1 & 1/2 Cup Mozzarella Cheese and Cream Cheese into a large microwave safe bowl, and microwave on high power for about 45 seconds, until slightly melted.
- Remove from Microwave and stir together. Return to microwave and nuke it again for about 20 more seconds.
- Remove from Microwave again, and stir one last time. The consistency should start to become VERY sticky, and you should not see any unmelted cheeses. If there are still some unmelted cheese, return to Microwave as needed.
- In a smaller bowl to the side mix together the Almond Flour, Baking Powder, Salt, and Eggs.
- Combine the ingredients from the smaller bowl into the bigger bowl and mix together well.
- Add the remaining 1 Cup Mozzarella Cheese on top of the mixture and mix into the mixture.
- Set out Plastic Wrap on the counter and dust lightly with Almond Flour.
- Pour the mixture onto the dusted portion of the plastic wrap in the middle, and wrap in the plastic wrap to form a general Ball shape.
- Place the dough into the refrigerator for about 20-30 minutes to firm up a little.
- Pre-heat the oven to 425* (adjust as needed per altitude).
- Remove dough from the refrigerator after the desired time (you can leave it in there longer if you wish to make this ahead of time).
- Cut the dough into 8 equal sized pieces.
- Grease your dark Muffin Pan with some butter and roll the 8 pieces of dough into balls.
- Place the dough balls individually inside their own compartment in the Muffin Pan.
- Bake in the oven for 10-12 minutes, paying extra close attention around the 10 minute mark. Be careful not to burn them, and take them out when they look golden brown.
- Remove from oven immediately and set on the counter to cool before serving!
BE SURE TO CHECK OUT THE RECIPE FOR OUR KETO SAUSAGE GRAVY TO TOP OFF THESE BISCUITS!
I tried this recipe this morning and misread the salt, so added too much. If not for that I think this would have been an awesome biscuit. I will try it again using correct ingredients. The only thing I didn’t quite get was that the recipe says to put it in muffin tin and the picture shows them as just flat from a cookie sheet. I used a muffin tin and could not get the inside to cook through. Next time I will try them on a cookie sheet, but I wonder if they still need to be rolled in a ball or can I just plop them on sheet with a spoon? I absolutely LOVE the gravy with them! YUM!
I did muffin tin and Cooke at 325 for about 20 min and the center is done…. I’m actually attempting a loaf pan now to make it a bread and cooking it at 275-300 adjusting as I go cause it’s thicker and want it to cook slower
I made these today. Jury still out. Do you have to use the four tsp of baking powder? It tasted like it had chemicals in it. I also cooked mine in a muffin tin and had to take them out and flip them to get the insides more cooked. What am I doing wrong?
These have never tasted like chemicals at all to us before. Are you using a cooking spray or something that might be giving it that flavor?
No I didn’t use any cooking spray. After doing some research I think the mistake I made was with using baking soda instead of baking powder. I never knew there was a difference. According to what I looked up baking soda is stronger and has to be reduced so instead of four tsp use one. I’ve remade them this morning using less.
….they were delicious this time!! So definitely use less if you happen to have baking soda instead of powder! Lesson learned!
Right, using baking soda instead of baking powder would cause the bad flavor that you described. Baking powder is simply baking soda plus an acid (tartaric acid). An acid is needed to activate the baking soda so if your recipe does not have an acidic component (and this one does not), then you’ll have unactivated baking soda all throughout your recipe, which is an unpleasant taste. The people talking about using “aluminum free” baking powder simply don’t know what they’re talking about.
use alumiun free baking soda
So I made these biscuits since I have been trying out some kept dishes to see if they agree with me. I made the dough and chilled it for about 40 minutes in my fridge. I dropped the dough onto the cookie sheet and baked at 425 degrees. The dough completely flattened out, like a cheesy pancake. Any advice on what happened? I bake a lot and I know that when cookies flatten out usually that’s because the butter is too soft in the dough and needs to be chilled for a bit. Should I have chilled the dough longer?
Sounds like you chilled the dough for the normal amount of time. When you heated up the dough and mixed it did you possibly over cook it then? These always flatten out on me a bit, but not to the point of being a pancake. You could also try a little xanthan gum in them as a binder to keep them plump if that agrees with your stomach.
I am allergic to all peanuts & treenuts, what can I use instead of almond milk/flour or coconut milk/flour
Can you eat Flax Seed Meal? The texture will be a little different, but it could work.
Coconuts are not nuts. Unless your Dr has told you that you are allergic to anything coconut, you should be fine. 🙂
This can’t be good for ppl with high cholesterol
As always, check with your doctor, but sugar increases your cholesterol, not fat. Research the Ketogenic diet. All my doctors love it. My cholesterol has gone down.
Just to weigh in on the question of high cholesterol – We have been mislead for years on this condition. The culprit is actually too much sugar (and starch that turns to sugar) in our diets which causes inflammation throughout the body. The arteries become inflamed and that’s why they trap and hold the cholesterol. Reduce the source of the sugars and reduce the inflammation; the cholesterol will be released from the arteries. All the concern about cholesterol in the diet was wasted.
use alumiun free baking soda
Can this dough be frozen?
Some people freeze it after they cut it and roll it into individual portions to bake later.
I’m on the go a lot and need a Keto meal replacement I can use for breakfast and lunch. Any suggestions?
On the go as in on the road and never home, or just really busy but still live at home?
First, I want to address the comment by Tammy; there’s an awesome 1-hour video about the keto/cholesterol/lipid profile; just Google “ZDoggMD Dave LDL” and you should find it. This was the video that kicked me into really looking in to the ketogenic diet as a lifestyle change for my husband and myself. 76 pounds later, for EACH of us, our numbers are coming way down. When we began, my husband was hypertensive, had high cholesterol, triglycerides, blood pressure, and sodium. By six months into the keto conversion, his numbers are not only down; they’re all normal, and his last BP check had him at 110/60. Keto does the exact opposite of what you might think it should do — and the science backs it up.
Second, I have a question. For those of us who use coconut flour rather than almond flour (allergies, yay!), can you tell me the conversion to coconut flour? I THINK it’s somewhere around .16C, which I believe would be about 1.28 ounces … but I’d like to get your input on it too.
Is there a sub for mozzarella?
Not really, as that tends to be the best cheese for making these cheesy bread recipes. If you use only Cheddar it will turn out differently. Must have something to do with the way Mozzarella melts.
Wondering how to do this without a microwave. I no longer own one. How would I do this on the stove top?
Thank you for this great recipe.
If you are using stovetop instead of microwave, set it to simmer or low and stir until combined. It will be more hot than microwaved, so you’ll need to remove it from the pan immediately so it doesn’t completely melt.
Hey. I sent a screenshot. Did you get it?
These biscuits are simply great! Yumm!! They turned out great the very first time, though I had to make adjustments. Not having a microwave, I did that step with a double boiler in the stovetop. I also added Garlow c granuals in addition to the regular salt. I do recommend that! Making them
In muffin tins is important, I think, to keep them uniformly shaped. In conclusion, this recipe is definitely a keeper!