Almond Flour: Use finely ground, blanched almond flour for the perfect texture.
Keep them in the freezer for up six months. Place the baking sheet in the freezer.Īfter the biscuits are completely frozen, remove them from the freezer and put them into a freezer-safe food storage bag. Then, place the biscuits in a single layer on a baking sheet. To freeze these biscuits, bake them and let them cool to room temperature. How do you freeze cheddar biscuits?įreezing the biscuits is the perfect way to save them to eat later. This will give the baking powder and salt the time to have the chemical reaction that creates the air bubbles.
The secret to making the low-carb cheddar biscuits nice and fluffy is to let the batter sit for about 5 minutes at room temperature. How do you make low-carb cheddar biscuits fluffy? The sour cream and eggs make the biscuits perfectly moist while still having the iconic crumb texture of biscuits. Keto biscuits are made with a base of blanched almond flour and sharp cheddar cheese. Here are a few tips to make each batch successful and delicious. This is an easy recipe that anyone can make, even on busy days when you don’t have much time to bake. Perfect texture that falls apart in your mouth.Tastes like Red Lobster cheddar biscuits.They can also be stored in a ziplock bag and then left overs warmed up for 10 seconds in the microwave.If you make this recipe and love it, please rate it 5 stars in the recipe card. These are best served immediately out of the oven. Bake in the oven at 400° for 12-15 minutes.In a cookie sheet lined with parchment paper, spoon batter in 3-4 inch rounds spaced out about 2 inches apart.If its too dry, add 1 additional tbsp of melted butter. Whisk together and remove any clumps from the almond flour and whey.Combine flour, whey, cheeses, baking powder and soda, garlic powder and dried parsley in a medium sized bowl.
Keto cheddar bay biscuit recipe keto connect free#
But in a pinch and if you hate buying many different cheeses, then feel free to stick to all cheddar.ġ cup gouda cheese, shredded (or double the cheddar) I like a combination of 2 cheeses for an enhanced flavor profile. The original cheddar bay biscuits used only cheddar. The addition of the why powder, in my opinion, helps bind the almond flour better improving the texture of the final product.Īlso, whey protein helps amplify the cheesiness of this recipe and enhances the buttery flavor-all great positives in my opinion. If you've been cooking keto for a while you know that without much fats almond flour is dry and gritty. I like to use a combination flour blend of almond flour and whey protein isolate. My copy cat version uses a secret ingredient that help amplify both of those qualities in this keto remake. Two great characteristics about the Red Lobster version is its fluffiness and cheesiness. According to the Red Lobster website, one of their biscuits is a whopping 16 grams of net carbs-eek! How many did I eat last time I was there so many years ago? Not to worry- My copycat version is about 2.2g each!! Those fluffy, cheesy biscuits were the best, so here's my very close Keto version that will make your heart happy (no pun intended). Who else loves those Red Lobster cheddar bay biscuits? I have both hands raised haha.
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