These tasty treats were inspired by the beloved biscuits at the nation’s largest seafood chain, substituting almond flour to make it keto-friendly (also gluten-free) and maybe even more delicious!
They are great when paired with fish, of course, but also a perfect companion for hearty keto soups, or if you need a breakfast biscuit just omit the seasoning in the topping.
Ingredients:
For the biscuits:
- 3 oz Cream cheese, softened
- 1 cup Cheddar cheese, shredded
- 2 Eggs
- 2 cups Almond flour
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1/4 cup Heavy cream (scrape the measuring cup out, make sure you get all of the liquid)
- 1 tbs Butter, melted
Topping:
- 2 tbs Butter, melted
- 1 tsp Garlic powder
- 1 tsp Italian seasoning or parsley
Instructions:
- Preheat oven to 350° F.In a mixing bowl combine the softened cream cheese, cheddar cheese and eggs. Stir until cream cheese is smooth with no clumps. Add almond flour, baking powder, salt, heavy cream and melted butter. Stir until combined. Do not overmix or biscuits will be tough.Chill the dough 10-15 minutes. Using a small cookie or ice cream scoop spoon the biscuits out onto a greased or lined baking sheet. This will give you about 22 small biscuits with 2 net carbs each; if you use a full-size scoop the yield will be about 11 biscuits with 4 net carbs each.Lightly press the dough down.Bake 13-15 minutes until golden, or 16-18 minutes for the larger biscuits.Meanwhile, mix ingredients for the topping: melted butter, garlic powder and Italian seasonings or parsley. Brush onto biscuits after removing from oven. Serve immediately.Leftovers can be stored in air-tight freezer bag or container in the freezer.
- In a mixing bowl combine the softened cream cheese, cheddar cheese and eggs. Stir until cream cheese is smooth with no clumps. Add almond flour, baking powder, salt, heavy cream and melted butter. Stir until combined. Do not overmix or biscuits will be tough.
- Chill the dough 10-15 minutes. Using a small cookie or ice cream scoop spoon the biscuits out onto a greased or lined baking sheet. This will give you about 22 small biscuits with 2 net carbs each; if you use a full-size scoop the yield will be about 11 biscuits with 4 net carbs each.
- Lightly press the dough down.
- Bake 13-15 minutes until golden, or 16-18 minutes for the larger biscuits.
- Meanwhile, mix ingredients for the topping: melted butter, garlic powder and Italian seasonings or parsley. Brush onto biscuits after removing from oven. Serve immediately.
- Leftovers can be stored in air-tight freezer bag or container in the freezer.
Serves 11-12 biscuits | Prep Time 35 mins