How To Make Keto Cheddar Biscuits

Think you can’t eat your favorite cookies or biscuits during your favorite meal because you’re on a keto diet? Wrong!

I present to you the most delicious cheddar cheese cookies.

That’s right, I did. Thank me now, because you will be running back to make this recipe again and again! Crunchy on the outside, light and fluffy on the inside, these cheddar keto cookies are the perfect keto dope for keto cheddar cookies !!!!.

Keto Cheddar Almond Flour Cookies take about 10 minutes to assemble, another 10 minutes to bake, and your favorites are ready to serve on the table. The great thing about these keto cookies is that they are so delicious, the whole family will love them. I bet they don’t even know it’s ketones if you don’t tell them!

Continue with recipe

Pantry and food used to make keto cookies

  • Almond flour
  • Bicarbonate of soda
  • Garlic powder
  • Cheddar – use any cheddar you like. For a stronger flavor, use sharp cheddar. For a milder flavor, use mild cheddar! You can also buy it in blocks, which you can chop yourself or which are already chopped.
  • Cream cheese
  • Big balls.
  • Tartarus
  • unsalted butter
  • Fresh or dried chives

If you already cook a lot of keto dishes, most of the ingredients should already be on hand and readily available!

You can omit the cream of tartar, but it keeps the egg whites fluffy as you fold them into the batter. You can also substitute another hard cheese for the cheddar. I recommend using mozzarella, monterey jack and colby. The Pepper Jack is also suitable for an extra boost!

Don’t hesitate to be creative! Mix and match the cheeses to create your own cheese mix.

Supplies for the preparation of keto cheddar cookies

  • Two large glass bowls to prepare and mix the dough in.
  • Hand mixer to beat the egg whites and mix the dough.
  • Rubber spatula to fold the beaten egg whites into the batter.
  • Parchment paper, I like to use unbleached paper.
  • Baking trays
  • Let the grill cool down.
  • Cutting board
  • Cook’s knife
  • Measuring cup and spoon
  • Etching brush for epic oil fill.

You can also use a standing mixer, it’s up to you. I just prefer the hand blender!

How do you make keto cheddar cookies?

  1. Place the almond flour and baking powder in a large bowl and whisk together.
  2. Place the cream cheese and most of the grated cheddar in a microwave-safe bowl.
  3. Melt the cheeses in the microwave.
  4. While the cheese melts, separate the eggs, put the whites in a large bowl, preferably without plastic, and save the yolks for later.
  5. Beat the egg whites and cream of tartar with a hand mixer until stiff peaks form.
  6. Place the melted cheese in a bowl with the almond flour.

  1. Using a hand mixer (no brush needed!), mix on medium speed until smooth. Add the egg yolks and mix.
  2. Add the beaten egg whites to the bowl and, using a rubber spatula, spatulate them in. Try to keep as much air in the whipped egg whites as possible, it may take a few minutes for it to mix well.
  3. Add a little grated cheddar cheese and stir into the mixture, you can also save some to use as a topping later.
  4. Spread 10 cookies evenly, about 5 inches apart on a lined baking sheet.
  5. Sprinkle with grated cheddar cheese if necessary. Bake for 10-12 minutes until golden brown.

  1. While the cookies are baking, make an epic garlic butter by whisking together the melted butter, garlic powder and extra chives.
  2. A warm, golden biscuit, just out of the oven, with the taste of garlic.Add extra butter and garlic

Proven tips for easy cooking

If you’ve never made keto bread before, this is definitely a new experience.

I understand. It sounds weird. But, believe me, it works!

The key is this protein. Make sure they are on hard roofs. Stiff spikes mean that they have been beaten long enough to stand on their own and not fall off. A pattern made of protein remains unchanged.

When it comes to melting cheese, it’s easy to do. Be sure to use the microwave at specified intervals. Also, do this right before you add the cheese to the mixture, the cheese will cool and firm up to be incorporated into the dough super fast!

What are keto cookies?

Keto cookies are light and airy cookies made from ingredients compatible with the keto diet. These keto cookies are made with simple ingredients like cheddar cheese, almond flour, eggs, baking powder and cream cheese.

I made these keto cheddar cookies extra special by adding a mixture of melted butter, garlic powder and onion to mimic all the popular non-keto friendly cheddar cookies.

I know, you’re wondering how I managed to make such airy cheddar cookies? Be careful. Add the beaten egg whites and baking powder to the mixture. The end result is a perfectly moist keto cookie.

How many carbs are in a keto cheddar cookie?

For the recipe I’m sharing with you today, there are a total of 4.6 net carbs. The whole recipe makes 10 good-sized cookies, and they can easily be made in half the size if you want fewer carbs.

If you decide to make smaller cheddar keto cookies with almond flour, divide them into 20 equal cookies.

In this case, you should also reduce the cooking time. I would start after 6 minutes and keep an eye on it.

Keto cookies are done when they are golden brown.

How do you store keto cookies?

Store unopened cookies in an airtight container in the refrigerator for up to 3 days. I recommend heating them slightly in the microwave or oven before serving.

You can also freeze them! Wrap the remaining cookies in plastic wrap and place in the freezer. To be used within 3 months.

I like to serve these cookies with keto cheddar cheese as usual with every meal. They are also well coated with a good amount of oil. Or make toast in the morning with a little more melted cheese and avocado slices.

Other ways to use these keto cookies in recipes

  • Biscuits and gravy – use them with our low-carb cream sauce!
  • This would also work great for our keto sloppy joes! Slice them and drizzle them with our sloppy joe sauce recipe, yum yum!

 

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Printed wording

Keto Cheddar Biscuits

Crunchy on the outside, light and fluffy on the inside – these Cheddar Keto Cookies are the perfect keto dope for Cheddar Bay Cookies!

Stews, Side dishes, Appetizers ….

American kitchen

Keywords: cookies, cheddar, keto.

Preparation time 10 minutes

Cooking time 10 minutes

Total time 20 minutes

For 10 cookies

Calories

Written by Dana DeVolk

  • Two large glass bowls to prepare and mix the dough in
  • Hand mixer to beat the egg whites and mix the dough.
  • Rubber spatula to fold the beaten egg whites into the batter.
  • Parchment paper, I like to use unbleached paper.
  • Baking trays
  • cooling system
  • Cutting board
  • Cook’s knife
  • Measuring cup and spoon
  • Epic butter filling brush
  • Preheat oven to 400*F. Place almond flour and baking powder in a large bowl and whisk to combine; set aside.
  • Place the cream cheese and most of the cheddar in a microwave-safe bowl. Save about 1/2 cup of cheddar cheese for on the side. Place the bowl with the cheese in the microwave and cook in 30 second intervals, stirring each time, until the cheese is melted.
  • While the cheese melts, place the egg whites in a large bowl. Add the cream of tartar to the egg whites and beat the egg whites with a hand mixer (or you can use a stand mixer for this) on medium-high speed until they form stiff peaks. This takes about 5 minutes.
  • Once the cheese has melted and the egg whites form stiff peaks, add the melted cheese to the bowl with the almond flour. Mix with a hand mixer on medium-high speed until the desired combination is obtained. Add the egg yolks and mix.
  • Add the beaten egg whites to the bowl and, using a rubber spatula, fold them in. Take the remaining grated cheddar cheese and stir it into the mixture. Divide 10 cookies evenly between two baking sheets lined with baking paper, spacing them about 5 inches apart. Each cookie is a little less than 1/4 cup of dough. Sprinkle with some grated cheddar cheese if desired. Bake for 10-12 minutes until golden brown.
  • Place the unsalted butter in a small microwave-safe bowl. Heat in the microwave in 15 second intervals until melted. Add garlic powder and onion (optional). Whip it up together. When the cookies are done baking, rinse them immediately with the butter mixture, use them all! Place them on a wire rack to cool.

You can use any semi-hard cheese.

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