CHEDDAR BISCUITS
4 eggs
1/4 cup butter, melted
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/3 cup coconut flour, sifted (1 1/4 ounces)
1/4 teaspoon baking powder
6 ounces sharp cheddar cheese, shredded
Whisk together the eggs, butter, salt, and garlic powder. Combine the coconut flour with the baking powder and whisk into the egg mixture until there are no lumps. Fold in the cheese. Drop the batter by spoonfuls onto a greased, rimmed baking sheet. Keep the batter as mounded as you can so that they won't end up too flat when they spread during baking. I made mine in a muffin top pan and I recommend doing that if you have one. Bake at 400º 15 minutes until as browned as you can get them without burning them.
They crisp up nicely in the toaster oven the next day.
Makes 6 biscuits
Per Biscuit: 257 Calories; 21g Fat; 12g Protein; 4.5g Carbohydrate; 2g Dietary Fiber; 2.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. As I was typing this post, I realized that this is not the recipe that I usually make. While these are good, the ones that I usually make have almond flour instead of coconut flour in them. I call those Cheesy Biscuits and they're based on the Almond Cheese Rounds recipe that you'll find HERE on my website. I've posted that recipe below.
CHEESY BISCUITS
4 ounces cheddar cheese, shredded (1 cup)
3 ounces almond flour (1 cup)
2 tablespoons butter, softened
1 egg
1/2 teaspoon garlic powder
1/4 teaspoon salt
Mix all of the ingredients well with a spoon until they form a soft dough. Drop 6 mounds of dough onto a small parchment-lined baking sheet and bake at 350º for about 15-20 minutes. Check them after 15 minutes and add more time, if needed.
Makes 6 servings
Per Serving: 205 Calories; 18g Fat; 9g Protein; 3.5g Carbohydrate; 2g Dietary Fiber; 1.5g Net Carbs
No comments :
Post a Comment