- Prep10 min
- Cook20 min
- Freezer friendlyyes
Keto cheesy baps from one bowl and an ice-cream scoop. No kneading, no proving, no flour on the ceiling. It’s about 10 minutes of effort, then the oven takes over.
Bagged grated cheese saves you the grater. They sit happily next to soup or eggs, and a batch of eight means a few can wait in the freezer for a day the spoon drawer is empty.
Can I manage this today?
- Spoon rating: 🥄🥄 Low-Spoon
- Hands-on time: about 10 minutes, plus 15 to 18 minutes in the oven
- Main effort: stirring a thick dough and scooping it onto a tray
- Chopping: a little (the parsley). Snip it with scissors or leave it out
- Standing and attention: mixing and scooping can be done seated at a table. Standing is only for loading and unloading the oven
- Washing up: one bowl, one jug, a scoop and a lined tray
Quick spoon check
- No-spoons version: reheat a bap from a batch you made earlier.
- Low-spoon version: bagged grated cheese, scissors for the parsley (or none), then scoop and bake
- As written: grate your own cheese and chop the parsley
Kerry’s notes
The scoop is the whole trick. It portions the dough, so there’s no rolling, shaping or floured bench. A big spoon works if the scoop’s in the dishwasher.
Expect wide, craggy baps, not tall rolls. Almond flour dough doesn’t rise like yeast bread, so these come out closer to a cheese scone. Still very good with butter.
Cheese is where you save a spoon. Bagged grated cheese does the job, and tasty or a Mexican blend both work.
Yes, these are low carb. No, I’m not the one to ask how that differs from keto. Leigh has a whole keto versus low carb guide and will explain it with great enthusiasm. I’ll put the kettle on.
What’s that ingredient?
Almond flour. Finely ground almonds, sold in the baking or health-food aisle at most supermarkets. It does the job of wheat flour here and gives the baps their crumb. It’s usually dearer than plain flour, so a bulk-food store can be cheaper. Keep it in an airtight container somewhere cool. Easiest swap: none that’s been tested.
Why this recipe works
- Baking powder does the lifting, so there’s no yeast to look after.
- Melted butter and sour cream keep the middle soft instead of dry.
- The cheese is in the dough, so they taste of something before you’ve buttered them.
- The scoop sets the size, so all eight bake in the same time.
Ingredients at a glance
- Almond flour: the base. Gives the crumb in place of wheat flour.
- Baking powder: lifts the dough in the oven.
- Salt: brings out the cheese.
- Eggs: hold the dough together.
- Butter or ghee: richness, and a soft middle.
- Sour cream: moisture and a slight tang.
- Cheese: flavour, and the browned bits on top.
- Flat-leaf parsley: green flecks and a fresh note.
No Spoon Swaps
- Bagged grated cheese: saves the grater and one more thing to wash. Freshly grated can melt a touch more smoothly, but the difference is small.
- Snip the parsley with scissors: no board or knife. You get uneven flecks instead of fine ones.
- Leave the parsley out: one less job. The baps lose their green flecks and a little freshness.
- Ghee instead of butter: same amount. Slightly different flavour.
- Melt the butter in the microwave jug: no pan to wash.
- Ice-cream scoop instead of two spoons: one tool, even baps.
- Make the batch of eight: the next ones are a reheat, not a recipe.
Substitutions and allergens
- Butter or ghee: either works.
- Cheese: tasty or Mexican blend, as tested.
- Dairy free: not tested, so no swap is offered.
Allergen notes
- Tree nuts: almond flour is the base, so this isn’t a nut-free recipe.
- Egg: two large eggs.
- Dairy: butter, sour cream and cheese. Ghee still comes from milk.
- Gluten: nothing in the list contains wheat, but baking powder can. Check the label if you need it gluten free.
Equipment and easier alternatives
- Ice-cream scoop: portions eight even baps. A large spoon works too.
- Seated prep: everything up to loading the tray can be done at a table.
Storage, freezing and reheating
- Fridge: cool, then keep in an airtight container at 5°C or below for up to 3 days. Refrigerate or freeze within 2 hours of baking.
- Freezer: up to 3 months. Thaw in the fridge, eat within 24 hours and don’t refreeze. More freezer friendly recipes if you’re stocking up.
- Reheating: until steaming hot all the way through, once only. Add 10 seconds at a time if it isn’t.
Serving ideas
- Split one and butter it while it’s warm.
- Serve next to soup or eggs.
- Pair it with a slice of ham or cheese for a quick lunch.
- If you’d rather have bread in about 3 minutes, there’s Keto Bread in 90 Seconds.
- Next to a bowl of Keto Cauliflower & Cashew Soup.
Frequently asked questions
Why are my keto cheesy baps flat?
Almond flour dough doesn’t rise like yeast bread. Expect wide, craggy baps closer to a cheese scone than a burger bun. Scoop mounds rather than spreading the dough out.
Can I make them dairy free?
We haven’t tested a dairy-free version, so we can’t say how it would turn out.
Are they gluten free?
Nothing in the ingredient list contains wheat. Baking powder can contain wheat starch, so check the label if you need to avoid gluten.
How long do they keep?
Up to 3 days in the fridge in an airtight container, or up to 3 months in the freezer. Reheat until steaming hot all the way through, once only.
Keto Cheesy Baps (Stir, Scoop, Done)
Equipment
- Baking Tray
- Baking paper
- Mixing Bowl
- Whisk
- Ice Cream Scoop
- Chopping Board
- Sharp Knife
Ingredients
Dry
- 1 cup (250 mL) almond flour
- 2 tsp baking powder
- 1/2 tsp salt
Wet
- 2 large eggs
- 1/4 cup (60 mL) butter or ghee melted
- 1/4 cup (60 mL) sour cream
Mix-ins
- 1/4 cup (60 mL) grated tasty or Mexican blend cheese
- 1 tbsp flat-leaf parsley finely chopped
Instructions
Prepare
- Heat the oven to 190°C.
- Line a baking tray with baking paper.
Mix
- Melt the butter in the microwave-safe jug until just melted.
- Finely chop the parsley, or snip it with scissors.
- Whisk the almond flour, baking powder and salt in a mixing bowl until no clumps of baking powder are left.
- Add the eggs, melted butter and sour cream to the bowl.
- Stir until no dry flour is visible.
- Stir in the cheese and parsley.
Bake
- Scoop 8 mounds onto the tray, with a gap between each.
- Bake for 15 to 18 minutes, until lightly golden brown on top.
Notes
Nutrition
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A final spoon-saving note
Make the full eight and put a few in the freezer for future-you. Butter one while it’s hot, then tell me what you put on yours. Ham, eggs, or straight off the tray?
