Keto Crack Biscuits

Keto Crack Biscuits

2 cups almond flour
1/4 cup coconut flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
4 tablespoons unsalted butter, cold and cubed
4 large eggs
1/4 cup sour cream


350°F (175°C) preheat into the oven and line a baking sheet with parchment paper.

In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, garlic powder, and onion powder (if using).

Cold cubed butter add to the dry ingredients. with using of your fingers and pastry cutter cut the butter into the mixture until it looks like coarse crumbs.

In a separate bowl, whisk together the eggs and sour cream until well combined.

Pour the egg mixture into the dry ingredients and stir until a thick dough forms. It may seem sticky, but that’s normal for keto biscuits.

Scoop about 1/4 cup portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. You should get around 8 biscuits.

Use the back of a spoon or your fingers to gently shape and smooth the tops of the biscuits.

Bake in the preheated oven for 18-20 minutes, or until the biscuits are golden brown and firm to the touch.

Remove from the oven and let the biscuits cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

These keto biscuits are great on their own or served with butter, sugar-free jam, or your favorite low-carb spreads. Enjoy!

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