Keto Cheddar Dill Biscuits


Step 1Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). In a medium bowl, using a hand mixer on low speed, whip the cream cheese and egg together.

Step 2Add the dill, onion salt, Italian seasoning and garlic. Use a rubber spatula to mix the seasonings into the cream mixture or place in a mixer and process until well combined.

Step 3Add the cheddar cheese, almond flour, heavy cream and water. Using a mixer on low speed, mix until all the ingredients are well incorporated.

Step 4Drop the dough in heaping mounds into 8 wells of a lightly greased muffin top pan (or silicon muffin pan). Bake for 20 minutes. To store, let them cool down and refrigerate for up to 5 days, or freeze for up to 3 months.