Cheese Biscuit, Keto/Low-Carb

Who likes Cheese Biscuits?! If you've ever had one from Red Lobster, you know how delicious they are. However, THIS biscuit recipe is low carb and will shock you how amazing they are.
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INGREDIENTS
2 cups (224g) almond flour
2 tsp baking powder
1 tsp salt
1/2 tsp garlic powder (double up if you like garlic; dont confuse for garlic salt)
1/2 tsp black pepper
4 tbsp unsalted butter
4 tbsp heavy whipping cream
2 large eggs, beaten
3 oz sharp white cheddar
3 oz sharp yellow cheddar
OPTIONAL 2 tbsp butter
OPTIONAL 1/2 tsp garlic powder
HARDWARE
2 bowls
fork
parchment paper
baking sheet
oven safe bowl
silicone brush
DIRECTIONS
1. Preheat oven to 350 F/175 C.
2. Crack yo eggs and beat em!
3. In a separate bowl, whisk almond flour, baking powder, garlic powder, salt, and pepper.
4. Cut butter into 1/4" cubes (1 cm) and mix into the dry ingredients. Smash them between your fingers and keep blending until the dry ingredients become coarse - use your fingertips and avoid using your hands as this heats the butter and melts it, which changes the consistency of your dough.
5. Add 2 tbsp of heavy whipping cream at a time and mix with the fork until combined.
6. Add the eggs and mix, but don't mix too vigorously - we want to maintain the course texture from when we smashed the butter.
7. Cut in the white cheddar.
8. Fold in the yellow cheddar.
9. Line your baking sheet with the parchment paper. Make 8 balls from the dough and place onto the cooking sheet, trying not to handle the dough too much. Doing so will undo the hard work you've done to create that course texture!
10. Place into the oven and bake for 20-22 minutes. They may not brown, so do not rely on the color to tell you when they are cooked.
11. OPTIONAL Place the additional 2 tbsp of butter into the oven safe bowl and place into the oven with the biscuits as they cook.
12. After time is up, remove the biscuits and the butter from the oven.
13. Add 1/2 tsp of garlic powder to the butter and mix. Then, using the silicone brush, brush the garlic butter over the biscuits.
14. Let the biscuits cool for a bit and enjoy! The dough will hold in the freezer for 3 months and the cooked biscuits will be good for three days in your fridge. But, I dare you to save them for that long...
TIP: If you're using garlic salt instead of garlic powder, reduce the amount of salt you add to the mixture or you'll end up with a hot salty mess!
Macros (per biscuit):
~390 Calories
35g Fat
13g Protein
6g Carbs
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Try this recipe and tag me, @blacktiekitchen, in your Instagram pictures so I can see how your creations turned out!
#cheesebiscuit #ketocheesebiscuit #lowcarbcheesebiscuit #cheddarbaybiscuits