Recipe for Keto Cheesy Biscuits
These keto crack cookies with zero carbs are incredible.
They have the ideal texture for low-carb bread and have the ideal ratio of salty, cheesy, and savory flavors. Eat them at room temperature or slightly warmed for that ideal comfort food feel.
If you follow a ketogenic diet or are gluten-free, you don’t have to give up buttery, satisfying rolls. Thanks to these simple keto biscuits, I’ve got you covered. These biscuits are inherently low-carb, keto, and gluten-free because they are made with coconut flour, a wonderful nut-free choice for people with dietary sensitivities and allergies.
The best part is that making these crack biscuits is simple.
For a country, rustic look, use a normal baking dish or a cast-iron pan. In either case, they will unquestionably be the highlight of the meal.
How do I present crack cookies? Start with a pat of butter and some fresh, curly parsley right out of the oven for a wonderful touch. Choose your favorite dish and add biscuits to dress it up because these delicious flavors go with just about any meal.
With a basket of these biscuits and a hearty keto dinner like Keto Beef Stew, Slow Cooker Pot Roast, or Chicken a La King, you can feed your family a balanced meal.
Variations and Substitutions
This crack biscuit recipe is inherently grain, nut, and gluten free. This recipe’s cheese mix is crucial since it creates the correct texture for the keto dough. This dish is a variation on the well-known fat head dough recipe, which uses mozzarella cheese as the main ingredient.
This recipe cannot be altered to be dairy-free, Whole30 compliant, or really paleo. Some paleo dieters can tolerate dairy, so they would cook the recipe exactly as directed, taking care to use paleo-friendly bacon.
Keto crack cookies can be modified to best fit your diet. The following list provides various simple ways to adapt the dish to suit specific dietary requirements.
Keto diet – This recipe is inherently low-carb and suitable for the keto diet.
These biscuits are a good option for anyone following a reduced-oxalate diet because all the other components are likewise low in oxalate.
Make sure that every item complies with the GAPS protocol. Although pre-shredded cheeses from stores frequently contain anti-caking chemicals, it is best to shred cheese at home. Cream cheese with carob bean gum should be avoided. Also, confirm that the bacon is uncured and free of nitrates and nitrites. And last, the recipe’s suggested seasonings or a handmade DIY ranch seasoning will work the best.
CRACK KETO BISCUITS
Ingredients
- 2 cups shredded mozzarella cheese
- 1/2 cup cooked and chopped bacon (2 ounces)
- 1 cup of split, shredded cheddar cheese
- 1/4 tsp ground black pepper and 1/2 tsp salt
- 1/2 teaspoon garlic powder
- 1/2 tsp of onion powder
- Dried dill herb, 1 teaspoon
- 1/4 cup dried parsley
- 2 teaspoons baking powder
- Coconut flour, half a cup
- Three big eggs
- Cream cheese, 4 ounces
Instructions
- Heat the oven to 400 °F. Butter an 8 by 8 baking dish.
- In a bowl that can be heated in the microwave for 30 seconds at a time, melt the mozzarella and cream cheese. Stir in between until everything is melted. Instead, melt over low heat in a little pot on the stove.
- Put all the dry ingredients(food processor). To blend, pulse.
- Put eggs and melted cheese to the flour mixture(ood processor). Combine.Three big eggs
- Place the dough in a sizable mixing bowl. Bacon and cheddar cheese are combined (reserving a small portion of each for topping, if desired). Make a ball out of the dough.1/2 cup bacon, 1 cup cheddar cheese
- On a cutting board, spread out the dough. Cut the dish into twelve equal parts with a sharp knife. firstly, then again, in halves. Last but not least, split each quarter into three parts.
- Roll it into a ball and place each part in the baking dish. Carefully press the remaining cheese shreds and, if using, the bacon for garnish. Press firmly and slightly flatten the tops.
- Bake for TWENTY to TWENTY FIVE minutes.
Notes
Energy: 210 kcal
5g of carbohydrates
11g of protein
Fat: 16g
9g of saturated fat
400 mg. sodium
Species: 2g Net 3g of carbohydrates