These keto biscuits are a delicious and versatile addition to your low-carb lifestyle. Enjoy the fluffy texture and savory taste without the guilt!
- 3 cups almond flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup sour cream
- 8 tablespoons butter, melted
- 4 eggs
- Preheat Oven:
- Preheat the oven to 390°F (200°C).
- Prepare Dry Ingredients:
- In a large mixing bowl, combine almond flour, baking powder, and salt. Mix well to ensure even distribution of dry ingredients.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the sour cream, melted butter, and eggs.
- Mix the Batter:
- Pour the wet ingredients into the bowl with the dry ingredients. Mix well until you have a smooth batter. Ensure there are no lumps.
- Prep Muffin Tin:
- Line a muffin tin with cupcake liners or grease it lightly to prevent sticking.
- Scoop Batter:
- Use a spoon or a cookie scoop to drop portions of the batter into each muffin cup. Fill each cup about 2/3 full.
- Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the biscuits to cool in the muffin tin for about 10 minutes.
- Transfer to Cooling Rack:
- Carefully transfer the biscuits to a cooling rack to cool completely. This helps maintain their texture.
- Once cooled, enjoy your Keto Biscuits! They can be enjoyed on their own, as a side with meals, or used for breakfast sandwiches.
- You can customize these biscuits by adding herbs, cheese, or other keto-friendly ingredients to enhance flavor.
- Store any leftovers in an airtight container in the refrigerator.