I am a total southern girl at heart. Born and raised in Georgia, I have always always always loved homemade biscuits. A couple of weeks ago I found a keto biscuit recipe online that used coconut flour (we’ve got nut allergies in our family) that was really yummy. However, I felt like I could change up the recipe a bit and make them amazing. After doing a little tweaking here and there I think I have the absolute perfect keto biscuit. In fact, if I wasn’t following a ketogenic lifestyle, I would still eat these. They are just that good. Add bacon, eggs, and cheese and you will be in biscuit heaven. You can even change them up a little by adding garlic and serve them at dinner. If you would like more info about a keto diet or ketogenic lifestyle, this book includes fabulous information so you can decide if it might be right for you. After a month I have more energy, feel better overall, am sleeping better, and have lost 9 lbs and numerous inches. Coupled with AdvoCare supplements this lifestyle has been a game changer for my husband and me.
- 4 1/2 tablespoons of butter melted and cooled
- 1/3 cup coconut flour
- 2 tablespoons full fat sour cream
- 4 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/3 cup sharp cheddar cheese shredded
Preheat oven to 400 degrees and grease muffin pan.
Combine melted butter (I cool mine by popping the bowl in the fridge for 5 min), eggs, salt, and sour cream then whisk together.
Add coconut flour and baking powder to the mixture and stir until combined.
Stir in cheese.
Drop batter by spoonfuls into 12 greased muffin tins.
Bake for 15 minutes or until tops are slightly brown.
- 1/3 cup coconut flour = 20 grams carbs – 15 grams of fiber = 5 net carbs
- sour cream = 1 carb
- 12 biscuits = 6 net carbs = .5 net carbs per biscuit
For more Keto recipes, check out our keto recipe index here.