Low-Carb Rosemary Goat Cheese BiscuitsJul 23, 2019
If you're a fan of biscuits, this recipe is about to knock your socks off! If you're not a fan of biscuits...well, you should be 😆...especially these keto-friendly bad boys!
Have you ever had a biscuit that looks amazing on the outside but when you take that first bite, your dreams are shattered because it's just super dry, dense, and practically flavorless?...yeah, me too!!
Well, none of that is happening here! These guys are made with goat milk yogurt which helps keep them soft and flaky while adding a tangy, richness to every bite. Combined with the fresh rosemary and hint of garlic, these Low-Carb Rosemary Goat Cheese Biscuits are exploding with flavor!
They're a perfect addition to your weekend brunch spread or even a simple side for a weeknight dinner.
P.S. I actually made these in my toaster oven the other night and they turned out just as fantastic as in the regular oven!
Prep Time: 10 mins Cook Time: 18 mins Total Time: 28 mins
Makes 8 Servings
- 2 cups (224g) almond flour
- 2 teaspoons baking powder
- 1 teaspoon sea salt (I always use Redmond Real Salt)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 sprigs (~15g) fresh rosemary, ground in a spice grinder or very finely chopped
- 2 eggs
- 2 tablespoons (~30g) cold butter, cut into small pieces
- ¼ cup (57g) Redwood Hill Farm Plain Goat Milk Yogurt (you could also use sour cream or regular plain yogurt)
- 3 ounces goat cheese
Preheat oven to 375ºF and line a baking sheet with parchment paper.
In a medium bowl, whisk together almond flour, baking powder, salt, garlic powder, onion powder, and rosemary.
Add the butter, eggs, yogurt, and goat cheese. Mix just until combined (do not over-mix or the biscuits will become dense).
Scoop about 3 tablespoons of dough for each biscuit onto the prepared baking sheet. Bake for 18 to 20 minutes or until biscuits are golden brown.
Store the biscuits in an airtight container in the refrigerator or freezer. To serve, reheat from frozen in the oven or microwave for 1 to 1 ½ minutes.
Allergen Tip: If you have a nut allergy, you can swap the 2 cups of almond flour for 1/2 cup coconut flour. But, you will have to increase the Goat Milk Yogurt (or sour cream/plain yogurt) to 1/2 cup due to the dryer consistency of coconut flour.Nutrition Per Serving (1 biscuit): Calories: 248; Total Fat: 20g; Protein: 10g; Total Carbs: 7g; Fiber: 3g; Net Carbs: 4g
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