When it comes to side dishes, keeping them keto can be tricky. Especially with things like biscuits. This recipe for a keto jalapeno and cheddar biscuit gives you a delicious side dish that will keep your macros on track. The mixture of the cheddar and jalapeno flavors go well with your favorite keto meals, like steak or bbq.
Prep Time: 5 minutes
Bake Time: 11-13 minutes
Macros per serving (1 biscuit):
Net Carbs: 4g
Total Carbs: 7g
(Ingredients can be purchased by clicking on the green link)
140g (1 1/4 US Cup) Almond Flour
112g (1 US Cup) Cheddar Cheese, shredded
2 Teaspoons Baking Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/2 to 3/4 Teaspoon Pink Himalayan Sea Salt
2 Eggs, large
1 Jalapeno, finely diced with seeds removed
2 Tablespoons Butter, melted
2 Tablespoons Sour Cream
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Let's Do This!
Preheat your oven to 400F.
In a large mixing bowl, combine the almond flour, cheese, baking powder, onion powder, garlic powder, and salt. Mix until well combined.
In a small mixing bowl, combine the eggs, jalapeno, butter, and sour cream, Whisk until the mixture is smooth.
Pour the wet ingredients into the dry ingredients.
Using a whisk, combine the ingredients until all dry ingredients are wet. Do not over mix it.
On a baking sheet lined with parchment paper, create 6 evenly sized balls of dough. Spaced then a couple of inches apart.
Baked for 11-13 minutes.
Let cool for 5 minutes before serving.