Keto Rosemary Cheddar Drop Biscuits
These keto rosemary cheddar drop biscuits are fluffy on the inside, golden on the outside, and packed with savory flavor. They’re low carb, gluten free, and incredibly easy to make since there’s no rolling or cutting involved.
Ingredients:
2 cups almond flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon fresh rosemary, finely chopped
1 1/2 cups shredded sharp cheddar cheese
2 large eggs
1/3 cup sour cream
1/4 cup melted butter
Instructions:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, baking powder, salt, and garlic powder.
Stir in the chopped rosemary and shredded cheddar cheese.
In a separate bowl, beat the eggs, then mix in the sour cream and melted butter.
Add the wet ingredients to the dry ingredients and stir until a thick dough forms.
Using a spoon or cookie scoop, drop mounds of dough onto the prepared baking sheet, leaving space between each biscuit.
Bake for 15 to 18 minutes, or until the biscuits are golden and set in the center.
Allow to cool for a few minutes before serving.
Helpful Tips:
Use finely shredded cheese for better texture.
Fresh rosemary gives the best flavor, but dried can be used at half the amount.
Do not overbake to keep the biscuits soft inside.
Serving Suggestions:
Serve alongside soups, stews, or roasted meats.
Great for breakfast with eggs and bacon.
Brush with melted butter after baking for extra richness.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the oven or air fryer.
These keto rosemary cheddar drop biscuits are simple, savory, and deeply satisfying — a perfect low-carb alternative to classic biscuits.