LOW CARB KETO BISCUITS

1		½ cups superfine almond flour
1  teaspoon		salt
1  tablespoon		baking powder
1  teaspoon		garlic powder
1  teaspoon		onion powder
2		large eggs
1/2  cup		sour cream see notes
4  tablespoons		unsalted butter melted
1/2  cup		shredded cheddar cheese

Tip: For nutritional information on all the ingredients in LOW CARB KETO BISCUITS just click on each ingredient name. Then adjust the serving size for any LOW CARB KETO BISCUITS ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 450°F. Lightly grease muffin cavities of a 12-cup muffin pan.

In a large bowl, whisk together almond flour, salt, baking powder, garlic powder and onion powder.

In a small bowl, combine eggs, sour cream, butter. Whisk until smooth. Pour into large bowl with dry ingredients.

Mix with a whisk or spoon until batter is evenly mixed. It will be quite thick. Stir in cheese.

Scoop ¼ cup of batter and place into muffin mold. The batter is sticky so you will likely need to use a spatula to scrape and remove all the batter from the measuring cup. Repeat until all batter is used up

Bake biscuits about 10-11 minutes or until tops are golden and toothpick inserted comes out clean.
Allow biscuits to cool slightly before eating.