Flaky Buttery Keto Fathead Biscuits
If you have been on Keto for a while, the most challenging part of adherence may be missing bread and other bread-like foods. You will love this easy recipe for flaky, buttery fathead biscuits. The dough is formed using a cookie scoop, then flattened to the shape of a biscuit. Alternatively, you could roll the dough into a 2 ½” thick slab and cut it using biscuit cutters. The tops are brushed with melted butter and baked until perfectly golden brown and delicious. We love the ease of preparation of these biscuits; as they do not require rolling any dough! Most fathead doughs require you to melt the cheeses together, but we have skipped that step and simply blended it in the food processor. The result is a firm yet workable dough that bakes up wonderfully! The nicely browned biscuits are brushed with additional melted butter and topped with flaky sea salt! These would be delicious cut in half and spread with more butter – because why not?
How to Make It
Step 1
Preheat an oven to 350 F. Spray a small casserole dish (about 6” x 10”) with nonstick cooking spray. We like to use duck fat spray or avocado oil spray. Add mozzarella cheese, cream cheese, eggs, and the two flours to the food processor.
Step 2
Blend until the mixture comes together into a smooth, kneadable dough. Scrape the dough out of the food processor with a plastic dough scraper and fill the cookie scoop with dough.
Step 3
Using a 2.8 oz cookie scoop, scoop or fill a heaping portion of dough into the scoop. Place the first scoop in the corner of the prepared casserole dish. Gently press on the top of the scoop to flatten it into a circle. Repeat with the remaining dough.
Step 4
Place the casserole dish in the oven for 20 mins. Then brush the top with half of the remaining butter. Sprinkle the flaky salt on top.
Step 5
Bake for another 10 minutes (rotating the pan) and cook until the biscuits are golden brown and fully cooked. Allow cooling slightly before serving. Serve with your favorite condiments.
Ingredients
- Mozzarella cheese
4 cup, shredded
- Cream cheese
4 oz
- Raw egg
3 large
- Almond flour
2 cup
- Coconut flour
0.25 cup
- Salt, sea salt
0.5 tsp
- Butter
1 tbsp