Friday, January 27, 2017

Cheddar Jalapeno Bacon Biscuits – Low Carb, Gluten Free

These biscuits really tasted like 'real' bread.  I ate them with eggs for breakfast and also at dinner.

Cheddar Jalapeno Bacon Biscuits – Low Carb, Gluten Free

Yield: 12 Biscuits (6 servings)

4 oz cream cheese, softened
1 large egg
1 1/2 cups sharp cheddar cheese, shredded
3 cloves garlic, minced
1/4 tsp Italian seasoning
1/4 tsp onion salt
1/4 tsp garlic powder
1 1/4 cups almond flour
1/4 cup heavy cream
1/4 cup water
6 strips thick cut bacon, cooked crisp and crumbled
10 pickled jalapeno slices, chopped



Preheat oven to 350°

Beat cream cheese and egg together with a hand mixer until well combined.

Add cheese, garlic, Italian seasoning, onion salt, and garlic powder and mix in using a rubber spatula.
Mix in almond flour, heavy cream, and water. Fold crumbled bacon and chopped jalapenos into the dough.

Drop heaping mounds of the dough onto a buttered muffin top pan.

Bake for 20 minutes.

Allow to cool on a cooling rack for 30 minutes before serving.


Per Serving - (2 biscuits) Calories: 321 | Fat: 28g | Protein: 13g | Net Carbs: 3.5g





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