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Low Carb Sweet Butter Biscuits Recipe

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3.9 from 6 reviews

These Low Carb Sweet Butter Biscuits are a delightful keto-friendly treat perfect for a quick breakfast or snack. Made with almond flour, erythritol sweetener, and a blend of butter and sour cream, these biscuits offer a tender crumb with a subtle sweet flavor balanced by mozzarella cheese. Baked to golden perfection and brushed with a buttery topping, they are moist, flavorful, and gluten-free, making them suitable for low-carb and diabetic diets.

Ingredients

Dry Ingredients

  • 1 ½ cups superfine almond flour
  • 1 tbsp aluminum-free baking powder
  • ¼ cup erythritol sweetener granular

Wet Ingredients

  • 4 tbsp unsalted butter, melted
  • ½ cup sour cream (or plain Greek yogurt)
  • 2 large eggs
  • 1 tsp vanilla extract

Additional Ingredients

  • ½ cup shredded low moisture part-skim mozzarella cheese
  • 1 ½ tbsp unsalted butter, melted (for topping)
  • 1/8 tsp erythritol sweetener granular (for topping)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (218°C). Lightly grease 9 muffin cavities of a 12-cup nonstick muffin pan to prevent sticking.
  2. Combine Dry Ingredients: In a large bowl, whisk together the superfine almond flour, aluminum-free baking powder, and ¼ cup erythritol sweetener until well combined.
  3. Mix Wet Ingredients: In a separate small bowl, whisk together the melted butter, sour cream (or Greek yogurt), eggs, and vanilla extract until smooth and homogenous.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Use a whisk to mix thoroughly until the batter is evenly combined and thick.
  5. Incorporate Cheese: Gently fold the shredded mozzarella cheese into the batter with a spoon or spatula, ensuring it is evenly distributed throughout.
  6. Fill Muffin Pan: Using a ¼ cup measure, scoop the batter into each of the prepared muffin cavities, filling them evenly until all batter is used up.
  7. Bake Biscuits: Bake in the preheated oven for 12 to 14 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  8. Prepare Butter Topping: While the biscuits are baking, whisk together 1 ½ tablespoons of melted butter with 1/8 teaspoon erythritol sweetener in a small bowl.
  9. Brush Biscuits: Once baked, remove the biscuits from the oven and immediately brush the tops generously with the sweetened melted butter mixture while they are still warm.
  10. Serve: Serve the biscuits warm for the best flavor and texture. Enjoy your low carb sweet butter biscuits fresh out of the oven.

Notes

  • Superfine almond flour ensures a tender and moist biscuit texture. Regular almond flour can be used but may slightly alter the texture.
  • If you prefer a tangier flavor, substitute sour cream with plain Greek yogurt.
  • The erythritol sweetener can be substituted with other granular low-carb sweeteners if desired.
  • Make sure to use part-skim mozzarella to keep the fat content balanced.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat before serving.
  • For a different flavor twist, add a pinch of cinnamon or nutmeg to the dry ingredients.

Find it online: https://miracooking.com/low-carb-sweet-butter-biscuits-recipe/