Keto Biscuits

These biscuits are my “go to” when I want a little taste of bread. My husband likes them in the mornings with a couple of eggs fried over-easy.  They are really east to make, I normally make them on a weekend for the following week.

One thing I really like about this recipe is that it’s not really “eggy”. A lot of the bread recipes I’ve tried seem to taste like eggs and I didn’t really like them. This one is more like a biscuit/cornbread which my family likes.

You’ll want to put them in an airtight container and store them in the refrigerator as they will mold quickly at room temperature. I usually cut them in half, add a little butter and fry them in the skillet until lightly brown.  

Ingredients:

• 4 eggs
• 2/3 cup sour cream
• 1/2 cup melted butter Kerrygold Pure Irish Butter
• 3 cups almond flour Nature’s Eats Blanched Almond Flour
• 1/2 tsp. salt
• 2 tbsp baking powder

1. Preheat oven to 400 degrees
2. Prepare a muffin tin by spraying with your favorite cooking spray
3. With a mixer, blender or whisk, combine eggs, sour cream and butter. Mix until creamy
4. In a separate bowl, combine almond flour, salt and baking powder. Mix until fully combined.
5. Add wet ingredients to dry and mix with a spatula until moistened.
6. Using a large spoon, add batter into your prepared muffin tin. Batter will rise slightly so do not overfill your pan.
7. Bake at 400 degrees for about 12 minutes, or until the biscuits just start to brown on top.
8. Remove and serve. Enjoy!