Keto Drop Biscuits
Makes 6 biscuits // 290 calories, 30g fat, 7g protein, 3g net carbs
1 pasture-raised egg
77 g organic sour cream
2 tablespoons water
1 tablespoon apple cider vinegar
96 g Bob’s Red Mill super fine almond flour
63 g Bob’s Red Mill golden flaxseed meal, finely ground in blender
21 g Bob’s Red Mill coconut flour
20 g Isopure whey protein isolate or more almond flour
3-1/2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon sea salt
112 g Kerrygold butter
Preheat oven to 450 degrees. Line a baking tray with parchment paper or a Silpat baking mat.
Add eggs, sour cream, water and apple cider vinegar to a medium bowl and whisk for a minute or two until fully mixed. Set aside.
Add almond flour, flaxseed meal, coconut flour, whey protein, baking powder, xanthan gum and salt to a food processor and pulse until very thoroughly combined.
Add butter and pulse a few times until pea-sized. Pour in the egg and cream mixture, pulsing until combined. The dough will be very shaggy.
Drop 6 rounds of dough onto the prepared baking tray. Brush with melted butter and bake for 15-20 minutes until golden. Allow to cool for 10 minutes before serving. These keep well, stored in an airtight container at room temperature, for 3-4 days.
NOTE: You can freeze the shaped biscuit dough for 1-2 months, and bake straight from the freezer as needed.