BEST KETO Friendly "Cheddar Bay" Biscuits

A delicious KETO version of the
popular Red Lobster restaurant biscuits.

Ingredients:
coconut or olive oil cooking spray
2 tablespoons butter
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/8 teaspoon pink Himalayan or sea salt
1 1/2 cups almond flour
1/8 teaspoon pink Himalayan or sea salt
1 tablespoon baking powder
1 1/2 cups grated cheddar cheese (I use sharp cheddar)
4 tablespoons butter
1/2 cup sour cream
2 large cage free eggs

Method:
Preheat oven to 425*. Lightly grease a muffin pan, with the cooking spray and set aside. 
Place the 2 tablespoons of butter into a small microwavable bowl. Heat, at 10 second intervals, just until melted. Stir in the oregano, garlic powder and salt. Set aside.
In a large bowl, stir together the almond flour, salt, baking powder and cheese.
Melt the 4 tablespoons of butter in a glass bowl, or 2 cup measuring cup, at 20 second intervals, in a microwave oven. Stir in the sour cream. Add the eggs and stir until blended and smooth. Add the egg mixture to the dry ingredients and stir just until well mixed. Drop 12 equal spoonfuls of dough onto the prepared muffin pan. Bake for 7 minutes. Brush the tops of the biscuits with the butter and herb blend. Return to the oven and bake for an additional 3 minutes until the biscuits are a golden brown. Makes 12 biscuits. Store leftovers in the refrigerator.

Notes: 
These simple biscuits are the perfect substitute for Red Lobster's Cheddar Bay Biscuits!
The recipe may be doubled. These are good warm or cold for breakfast, a quick snack, or served with lunch or dinner.

Nutritional info per biscuit:
221.4 calories ~ 20.4 grams fat ~ 2.7 grams net carbs ~ 7.6 grams protein