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Low Carb/Keto Cheddar Garlic Biscuits

Updated: Jan 26

I love my keto buttermilk biscuit recipe so add cheddar and garlic and just as delicious for a savory meal instead of a strawberry shortcake. I'm sure I can even come up with a better version now that I know a lot more about keto baking, sure to come in the future so subscribe!


Keto Buttermilk Biscuits- https://youtu.be/K8I2y2C9Uu0



Keto Cranberry Orange Scones- https://youtu.be/RoVQwDIFhio




My "flours" are always gonna be the same, I don't do almonds or most nuts because I have an allergy in the family and it's just too hard with powdered nuts to keep things from being cross contaminated. If you want to replace the coconut flour you will need 3-4x as much almond flour. The whey protein isolate I have heard different things work at replacing it, I just haven't had the time to experiment, especially when I'm trying to make a profit and sell goods, it's hard to throw product away if it turns out badly. Things like casin protein, beef protein isolate, pea protein have all been mentioned on google or in some comments. Eventually I will take one of my tried and true recipes and buy different powders to test. I just did that once with the pea protein and hated the way it tasted so that was $60 down the drain cause I didn't want to use it in any other desserts. Bottom line my recipes are made up of mostly protein powder so any powder you add it is gonna taste like it, so you have to enjoy the taste of the protein powder. I have use flavored whey powders in the past and they have worked well. They do often have added sweeteners and gums to them though, so you may need to adjust those in the recipes.


The liquid ingredients for this particular biscuit I used vinegar and an alternative milk, which combined made a keto buttermilk. You can use any liquid you want really. For my apple cider donuts I used apple cider and alternative milk. The soft cream cheese gives the needed moisture to the recipe. You can use sour cream if you don't have cream cheese.


The other dry ingredient in the biscuits is oat fiber, it gives a bready like flavor and texture we often lack in keto baked goods. If you don't want to use oat fiber you can add a tiny bit more coconut flour or a more equal sub would be a little ground flax seed. Also found out recently you can sub out bamboo fiber equally for the oat fiber.


These biscuit and most keto baked goods can be frozen and pulled and defrosted on the counter or in the refrigerator. And like in the video you can make a double or triple batch and they turn out great and you can freeze for another time.



Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.


Silicon spatulas- https://amzn.to/3u8rQNw

Silicon whisks- https://amzn.to/3ujOMtn

Scale - https://amzn.to/339tsKN (this is the one I have at home, I don't like the one I bought for the bakery)

Pyrex measuring cups - https://amzn.to/2QIcd0J

Hand Mixer I love - https://amzn.to/3PvULFu


Isopure Unflavored whey protein isolate- https://amzn.to/2Saz1q9

Coconut Flour - https://amzn.to/3shHjuu


(As an Amazon Associate I earn from qualifying purchases)



Keto Coconut Flour Garlic Cheddar Buttermilk Biscuit


1/4 Cup + 1 1/2 Tbs. Coconut Flour (approximately 40 g Coconut flours are all different)

80 g Unflavored Whey Protein Isolate (approximately 1 Cup packed)

2 tsp. Xanthan Gum

2 tsp. Alternative Sweetener (can omit for a more savory biscuit can add more for an even sweeter biscuit)

2-1/2 tsp.. Baking Powder

1/2 tsp. Baking Soda

24 g/4-5 Tbs. Oat Fiber

1/2 tsp. Salt (1 tsp. if using unsalted butter)

1 Tbs. Granulated Garlic

8 Tbs./112g Butter (cubed or grated and cold)

4oz./1/2 Cup Alternative Unsweetened Milk or Heavy Cream

1 tsp. Apple Cider Vinegar (can use white distilled)

2 Egg (room temp. is best)

4 Oz. Cream Cheese (softened)

3oz./About 3/4 Cup Unpacked Shredded Cheddar

Optional- Cooked fresh garlic in melted butter to brush on top


Instructions:

  1. Pull out the 2 eggs, 4 oz. of cream cheese, and 1/2 cup milk alternative

  2. Add 1 tsp. vinegar to the milk alternative to make the buttermilk

  3. Cube the butter into small pieces and place in the freezer until needed or grate the butter onto a plate and freeze until needed

  4. Weigh and measure all the dry ingredients into a bowl and whisk, set aside

  5. Whip up the eggs for 1 minute until light and frothy and doubled in volume

  6. Add in soft cream cheese and whip together, if the cream cheese is not soft microwave for 5-10 second

  7. Whip in the homemade buttermilk, set aside

  8. Easiest way to incorporate the butter is to place dry ingredients into a food processor, can also cut in the butter with a pastry blender, fork or your fingers

  9. Once everything is ready to go, grab the butter out of the freezer and place in food processor with the dry ingredients, pulse in butter until only small chunks of butter are visible

  10. Return to the bowl and add in wet ingredients a little at a time, mixing lightly with a fork until just incorporated, save extra liquid to brush on top before baking

  11. Let hydrate in the refrigerator for five minutes

  12. Once hydrated, place dough on a clean work surface and knead into a rectangle, gently folding the dough over itself and patting into a smooth rectangle, keep kneading until it becomes a smooth dough about 6-10 folds, using wet hands helps keep your hands clean, if dough is not getting smooth and is too sticky, can sprinkle a tiny bit of Whey Protein between folds

  13. Scoop or cut the dough into 8 pieces and form into biscuits about an inch thick puck, place 3 inches apart (they will spread) on a parchment lined baking pan

  14. Brush with left over liquid and top with more shredded cheddar then place into the refrigerator for ten minutes, preheat oven to 400 degrees

  15. Once oven is preheated, bake for 14-16 minutes, spinning half way through for even browning, they should be nicely browned and just set in the middle, still a little squishy

  16. Once out of the oven brush with melted garlic and butter, place on a cooling rack, to prevent the bottom from getting soggy while it cools

  17. Store in a airtight container on the counter for a week or less. If keeping for longer, keep in the refrigerator.

Macros:1 of 8

280 Calories

22 g Fat

8 g Total Carbs

5 g Fiber

3 g Net Carbs

15 g Protein


If you would like to support the channel in some way or thank me for the recipes and work I do there are several links below you can use.


Also for any questions you can find my email address or contact me through my website.

I have a PO box for anyone interested in sending things also.


Buy Me a Coffee- http://buymeacoffee.com/ketoupgrade



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Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.


I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.



Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047









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Keto Upgrade e-mail - ketoupgrade.info@gmail.com


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