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You know those amazing biscuits from Red Lobster? Those amazing cheddar ones? I was craving them so decided to recreate them using keto-friendly ingredients! I based this recipe on my Keto broccoli cheddar muffins, but added some sour cream to make them like original biscuits! These Keto Cheesy Biscuits are perfect for any meal of the day!
If you can't have dairy for any reason, then you'll definitely want to try my dairy free biscuits recipe. They're made with almond flour and coconut cream instead of cheese and sour cream.
These are made with a combination of sour cream, butter and cheese so they come out extremely flaky and soft! My favourite thing to do in the morning is to toast them up and butter them! I also made a spicy version of these biscuits in my low carb jalapeno cheddar biscuits recipe, which you should definitely check out!
They're also super delicious with a creamy sausage gravy! I have made these biscuits several times and every time I have used different molds to make them. The picture below is made with a [easyazon_link identifier="B00OPXKYPO" locale="US" tag="mypcoskitchen-20"]silicone tart mold[/easyazon_link]! The pictures above are made with a [easyazon_link identifier="B008KE7JLG" locale="US" tag="mypcoskitchen-20"]bar pan from Wilton[/easyazon_link]!
These biscuits will go perfectly for Thanksgiving or Christmas dishes. When you have a chance to make Keto Thanksgiving Turkey, you could pour some Keto Turkey Giblet Gravy or some Paleo Turkey Giblet Gravy over these bad boys to make the perfect side!
Keto Cheesy Biscuits
- 100g/3.5oz shredded gouda (any other cheese is fine)
- olive oil spray
- ½ cup sour cream (120g/4.23oz)
- 2 tbsp butter (softened)
- 1 tbsp apple cider vinegar
- 3 eggs
- 45 ml unsweetened almond milk
- Preheat the oven to 190C/375F.
- Mix the dry ingredients in a large bowl. Add the sour cream and butter to a different bowl and mix until combined. Add the ACV, almond milk and eggs. Mix again until well incorporated.
- Pour the wet ingredients into the dry ones and mix with a silicone spatula. Add the shredded gouda and mix well.
- Spoon the mixture into a mould of your choice. I have used biscuits mold (link here) and silicone small tart molds (link here). If you use a metal mold, make sure to spray the olive oil all over so that they don't stick!If you use a biscuit mold, you can make 7 large biscuits. If you use the silicone tart mold, you can make about 10 biscuits.
- Place the molds into the oven and bake for 23 minutes (tart mold) or 30 minutes (biscuits mold).
- Take out and enjoy!!
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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