Low Carb Herbed Biscuits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 cup + 2 T coconut flour2 tsp. cream of tartar1 tsp. baking soda3/4 tsp. iodized sea salt1/3 cup cold butter, cubed1/4 cup chopped fresh parsley1/4 cup chopped fresh chives5 eggs1/2 cup unsweetened almond milk
Preheat oven to 450 degrees. Line muffin tin with 8 liners.
In a large mixing bowl, whisk together coconut flour, cream of tartar, baking soda, and salt. Cut butter in until the mixture is crumbly.
In a separate bowl, whisk eggs. Set aside 1 T for glaze. Whisk in the almond milk. Pour wet ingredients over dry. Toss with a fork to create a dough.
Allow dough to stand for 5 minutes.
Fill liners in muffin pan half full of batter. Bake for 12 to 15 minutes, or until a toothpick can be inserted and comes out clean.
Serve hot.
Net carbs: 7.1
Serving Size: 1 biscuit
Number of Servings: 8
Recipe submitted by SparkPeople user LAURIESTROUPE.
In a large mixing bowl, whisk together coconut flour, cream of tartar, baking soda, and salt. Cut butter in until the mixture is crumbly.
In a separate bowl, whisk eggs. Set aside 1 T for glaze. Whisk in the almond milk. Pour wet ingredients over dry. Toss with a fork to create a dough.
Allow dough to stand for 5 minutes.
Fill liners in muffin pan half full of batter. Bake for 12 to 15 minutes, or until a toothpick can be inserted and comes out clean.
Serve hot.
Net carbs: 7.1
Serving Size: 1 biscuit
Number of Servings: 8
Recipe submitted by SparkPeople user LAURIESTROUPE.
Nutritional Info Amount Per Serving
- Calories: 229.4
- Total Fat: 17.2 g
- Cholesterol: 147.2 mg
- Sodium: 296.3 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 3.9 g
- Protein: 6.7 g
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