Keto Cheddar Bay Biscuits
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Grain Free Keto Bay Biscuits
This keto cheddar bay biscuit is so good, we make several dozen every week for our home keto bakery, located in the Nashville area. We bring them to the Farmer’s Markets and always sell out.
Our customers love them. Unlike many grain free keto biscuits you see on the web, these are not spongey or cake-like. They actually taste like a biscuit, and I know my biscuits.
Years ago when I was looking for a grain free biscuit, most of the recipes had eggs and ended up with a spongecake texture. That is NOT a biscuit. I developed a very successful grain free biscuit recipe by eliminating the yolks and using whipped eggs whites to bring rise and the create the right kind of texture.
I did a grain free biscuit version with sweet potatoes and I did a version for making grain free stuffing. Why I never thought to make a cheddar biscuit before now is beyond me. This biscuit is delicious, especially when served with melted butter.
These biscuits are very easy to make, and the ingredients are typical ingredients found in a keto bakery pantry.
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Ingredients for Keto Cheddar Bay Biscuits
Almond Flour – is the main ingredient that takes the place of wheat flour. I like this brand.
Coconut Flour – adds moisture and heft.
Baking Powder – for the rise.
Old Bay Seasoning – I love this seasoning. It has everything you need for flavor, but be cautious. Use very sparingly or you will have a salty mess. One teaspoon and no more. More is not more here.
Substitute for Bay Seasoning – 1 teaspoon Garlic powder, 1/2 teaspoon salt, parsley. Can replace salt with 1/4 teaspoon celery salt.
Golden Flax Meal – Be sure to get the right brand. Bob’s Red Mill makes the perfect golden flax meal. I’ve ordered other brands that are very dark in color and will color the biscuits.
Egg Whites – Believe it or not, I used boxed egg whites and whip them at high speed until they almost overflow. This gives the lift to the biscuits.
Cheddar Cheese – This up to you. I use a combo of mild cheddar and jack, but use whatever you like.
Butter – Four tablespoons unsalted butter. Plus more for melting and pouring over biscuits.
Parsley – very finely chopped fresh or can use dried.
What do keto cheddar bay biscuits taste like?
It’s like a biscuit with a bit more flavor, and cuts in half easily for toasting. You will taste the seasoning subtly and know there is cheddar cheese in there.
It’s not easy to develop a grain free, southern style biscuit, especially when my regular biscuit is so good. I was determined to try with the hopes of a soft inside, a somewhat crispy outside, and a keto biscuit that can be enjoyed as a biscuit sandwich. This recipe does that and is not cake like.
Can you freeze keto cheddar bay biscuits?
The good news and the good news is yes and yes. You can freeze them UNBAKED and baked.
I was blown away when I discovered that these grain free cheddar bay biscuits could be made, formed and frozen prior to baking. This means you can make several dozen and bake them as you need them.
Playing around with Cheddar Bay Biscuits
Replace the bay seasoning with sliced jalapeños or diced chilies for a Mexican flair.
Add in parmesan cheese and some crumbled COOKED Italian sausage for an Italian flair.
Add in some chopped apples and rosemary for a beautiful Fall flavor, like I did here with a regular biscuit.
Macros for Keto Cheddar Biscuits
Calories: 232 Net Carbs: 4
My Favorite Tools for Biscuits
I love love love the USA Pan brand and I own several. If you are in the market for any kind of baking sheets, this is the brand to purchase.
More Grain Free Bread Options from Spinach Tiger
- Grain Free Dinner Rolls (No Yeast)
- Grain Free Tortillas
- Grain Free Spinach Tortillas
- Chicken Pot Pie with Grain Free Biscuits
- Grain Free Bagels
Keto Cheddar Bay Biscuits
- 2 cups blanched almond flour
- 4 tablespoons coconut flour
- 1 tablespoon baking powder
- 1 teaspoon Old Bay Seasoning see notes
- 4 tablespoon golden flax meal
- 4 tablespoon unsalted butter
- 1 cup cheddar cheese grated
- 8 egg whites or 1 cup boxed egg whites.
- Pre-heat oven to 425 degrees F.
- Prepare baking sheet with silpat or parchment paper.
- Mix all dry ingredients in large bowl.
- Cut in butter, mixing in with hands.
- Add cheese.
- Whip egg whites. Fold into mixture.
- Use an ice cream scoop to scoop 12 biscuits onto baking sheet.
- Bake at 425 degrees F. for ten minutes or until golden brown.
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In this recipe you stated to use the whites of extra large eggs. You also stated that you used boxed egg whites. I cannot find any information anywhere on the measurement or the weight of an extra large egg white. Carton of whites uses measurment for large eggs. Please advise on the measurement/weight that you used. This recipe looks so good and I hate to ruin my ingredients with the wrong amount. Thank you so much
I just added this: use 1 cup of the boxed egg whites.
These are DELICIOUS! I used the garlic powder/salt alternative, and gently shaped the dough into 12 balls with my hands. I baked just a few from frozen to try, and they baked up golden and crisp on the outside and fluffy on the inside! I thought the dough seemed a little dry, but nope it was fine. Resist the urge to add liquid! I used pre-packaged finely shredded cheddar cheese.
This recipe is even BETTER with the updated # of egg whites!! The biscuits rise higher and fluffier. They look like regular biscuits too, inside and out! This batch I added some fresh garlic puree to the beaten egg whites. Yum!