The Keto Baking Mechanic™ — Recipes

90 Second Sourdough Discard Cheddar Chive Biscuits

Where We Create, Tweak and Enhance Keto and Low Carb Breads and Baked Goods

🧀 Real Sourdough Tang, Sharp Cheddar, Ready in 90 Seconds

If you have been looking for a 90-second keto solution that doesn’t sacrifice the gentle tang of real sourdough discard, these biscuits are the answer. By combining the speed of microwave (or air fryer or convection or toaster oven) baking with the depth of a living discard, you can enjoy a warm, savoury and cheesy biscuit that fits perfectly into your flexible keto and low-carb lifestyle.

https://sinlesssourdough.com/shop/

The Difference

What Makes This Recipe Different

This biscuit recipe is different because it introduces Biome Boss® sourdough discard into the mix. The fermentation from the discard adds some structural integrity, along with gentle tanginess, and roundness and depth of flavour from the fifth taste sensation of umami.

Where to Buy

Where Do I Purchase the Starter?

To prepare the biscuits you’ll need to bring your Biome Boss® or one of the Global Heritage Collection dehydrated starters to life. You can purchase the starters at sinlesssourdough.com/shop/.

The Foundation

The Heart of the Recipe: The Starters

For this 90-second keto bake, you can utilize Biome Boss® or any of the starters from the Global Heritage Collection fed a combination of blanched almond flour and coconut flour. And don’t worry, the coconut flour in your living starter does not add coconut flavour to the biscuits.

When working with these cultures, note that young starters will have a very subtle tangy flavour. However, as they age from batch to batch, the “sourdough tanginess” will increase. This is not just a characteristic of our keto living starters; it also holds true for traditional starters fed with high-carbohydrate flours like wheat.

Philosophy

Weighing Ingredients

Traditional baking often teaches that cooking is art, but baking is science — meaning it must be precise. That’s why many bakers prefer weighing ingredients in grams instead of using cups. Keto sourdough baking does not follow that traditional model.

Sinless Sourdough™ is a living fermentation system. Your starter changes daily depending on hydration, environment, temperature, feeding cycle, and ingredient brand. Because of this, no two bakes are ever identical.

Gram measurements listed in Sinless™ recipes are approximate reference points based on commonly available brands. However, ingredient density varies depending on:

• Brand
• Grind size
• How tightly ingredients are packed
• Humidity
• Storage conditions

This is especially true for oat fibre, vital wheat gluten, psyllium husks, and active starter. Your starter’s weight will vary from day to day depending on how aerated or dense it is when measured.

The goal is not to hit an exact number on a scale. The goal is to build proper dough structure.

Watch your shaggy dough. If it doesn’t pull together, add hydration one tablespoon at a time. If it’s too loose, adjust dry ingredients gradually. Cups or grams — either works. Hydration awareness is what creates success. Sinless Sourdough™ is not about rigid precision. It’s about learning to read your dough.

What You’ll Need

Ingredient Breakdown

• 1 Large Egg: Provides the protein structure and helps the biscuit bind together during the rapid microwave rise.
• ¼ cup (60ml) Biome Boss® or Global Heritage Discard: This is the soul of the biscuit, providing the authentic sourdough tang and improving digestibility.
• 1 teaspoon (5ml) Apple Cider Vinegar (optional): Used to immediately enhance and “reveal” the sourdough tanginess, especially when using a younger starter.
• ½ cup (56g) Almond Flour: A nutrient-dense, grain-free base that creates a satisfying, hearty crumb.
• ¼ tsp Xanthan Gum OR ¼ to ½ tsp Whole Psyllium Husks: Acts as the crucial binding agent to ensure the crumb holds together perfectly after baking.
• 4 tablespoons (30g) Shredded Cheese: You can use whatever style of cheese you like; divided between the batter and the topping.
• ¼ cup (10g) Fresh Chives: Chopped and divided to provide colour and a sharp, herbaceous note.
• 1 teaspoon (5ml) Zero Carb Baking Powder: Ensures a light, airy rise in just 90 seconds without adding hidden starches.

What You’ll Need

Equipment

• Small mixing bowl
• Rubber spatula
• Two 4-inch (10cm) diameter ramekins or microwave-safe mugs

Let’s Bake

Step-by-Step Instructions

Prep the Vessels

Lightly spray your two ramekins or mugs with avocado or olive oil spray. Set them aside.

Mix the Batter

In a small bowl, combine the egg, sourdough discard, almond flour, xanthan gum (or psyllium husks), 2 tablespoons of the shredded cheese, 2 tablespoons of the chopped chives, and the baking powder. If you are using a young starter and want extra tang, stir in the 1 teaspoon of apple cider vinegar now. Mix well until the batter is uniform.

Divide and Top

Transfer half of the batter into each prepared ramekin or mug. Sprinkle the remaining 2 tablespoons of cheese and 2 tablespoons of chives across the tops.

Microwave

Cook individually on high. Microwave the first ramekin for 90 seconds. Remove carefully, then microwave the second one for 90 seconds.

Separate

While still warm, run a rubber spatula along the inside of each ramekin, separating the biscuit from the edges so that when it cools it will easily come out.

The Cooling Rule

No Microwave?

Baking in Other Units (Ninja Air Fryer & Toaster Oven)

Baking in a toaster, convection oven, or air fryer for 10 to 12 minutes at 350°F gives the biscuits a more moist but drier texture.

If you prefer not to use the microwave, these biscuits can be baked in a Ninja Air Fryer or toaster oven with excellent results. This method produces a slightly drier, more traditional biscuit texture, compared to the softer, more moist crumb from the microwave version.

Air fryers circulate hot air quickly, so check early to prevent over-drying. The biscuits should feel set and lightly golden on top.

This was tested in a Ninja Oven. Baking at this temperature creates a more classic biscuit structure with a slightly firmer exterior.

Why It Matters

Why Cooling Is Critical

Just like other baked goods, such as cookies, these biscuits require a designated cooling period to reach their final structure. When they first emerge from the microwave, the internal proteins and fats are still fluid. Letting them rest until cool allows the steam to dissipate and the structure to firm up, ensuring they hold together perfectly when you remove them from the ramekin.

Using Discard

Fermentation Context & Digestibility

By using a living sourdough discard, this 90-second keto recipe moves beyond standard “quick breads.” Authentic fermentation helps break down certain compounds in the ingredients, which may support a lower glycemic response and offer easier digestibility compared to non-fermented keto bakes. This process also introduces prebiotic compounds that may support general gut health.

Troubleshooting

Common Mistakes

Make It Your Own

Variations

Strict Keto

Keep as written for the lowest carb count.

Cheese Swaps

While extra-old cheddar is a classic, you can use whatever style of cheese you like, such as Pepper Jack for heat or Swiss for a nuttier finish.

Garlic Butter

Brush the tops with melted garlic butter after they have cooled for an extra layer of decadence.

By the Numbers

Nutrition

1 Biscuit

Every ingredient will have different nutritional values. The same brands can have different values depending on where you live based on health regulations and rules. So do the calculations yourself.

Keeping It Fresh

Storage

These biscuits store beautifully in an airtight container in the refrigerator for up to 5 days. To reheat, simply pop them back in the microwave for 10–15 seconds or toast them lightly in a pan with a bit of butter.

Setting Expectations

Practice Batch Philosophy

Because every environment and starter is unique, treat your first bake as a “Practice Batch.” Observe how the batter reacts to your microwave’s power level. If it feels too moist, try adding 10 seconds to the cook time next time; if it’s too firm, reduce the almond flour by a teaspoon. Learning your dough is the key to sourdough mastery.