Keto Butter Swim Biscuits

Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Pour the melted butter into the bottom of an 8×8 inch baking pan, tilting it to coat the bottom evenly.
2. Combine Dry Ingredients: In a large bowl, whisk together the almond flour, baking powder, salt, and sweetener.
3. Add Wet Ingredients: In a separate bowl, whisk the eggs and heavy cream (or coconut milk) until combined.
4. Mix Dough: Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. The dough will be thick and sticky, but avoid overmixing.
5. Transfer to Pan: Spoon the dough directly into the prepared pan over the melted butter.
6. Spread and Cut: Use a spatula to gently spread the dough evenly across the bottom of the pan. With a sharp knife, score the dough into 9 or 12 squares. Do not separate the biscuits.
7. Bake: Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve: Let the biscuits cool in the pan for a few minutes before slicing along the scored lines and serving.

Tips for Keto Success

• Flour Type: Using super-fine blanched almond flour is crucial for a lighter texture. Almond meal, which is coarser, will result in a denser biscuit.
• Don’t Overmix: As with the traditional recipe, overmixing will make your biscuits tough. Mix only until the ingredients are just combined.
• Optional Add-ins: For a savory biscuit, you can fold in a 1/2 cup of shredded cheddar cheese. You can also add garlic powder or dried herbs for extra flavor.
• Storage: Store any leftover biscuits in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer. Reheat in the microwave or a low oven for the best results.