Keto Cheddar Bay Biscuits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
12 oz Cheese - Sargento Chef Style Mozzarella Part-Skim Shredded Cheese 4 serving Marscapone Cheese, 1 oz (by MELISSIAB) 1.75 serving Bob's Red Mill Almond Flour - per 1/4 Cup 1 tsp Garlic powder .5 tsp Garlic Salt 1 cup Kraft 2% Shredded Cheddar Cheese 2 large Egg, fresh, whole, raw 4 tsp Baking Powder
Cup and a half of shredded mozzarella, 4oz of marscapone cheese (I hate cream cheese so I use this instead). Microwave and mix till a big gooey blob. (45 seconds)
Mix in 2/3cup almond flour, 4tbs baking powder, 1/2 tbs garlic powder, 2 eggs.
When this combination is all mixed together, add in a cup of shredded cheddar cheese.
Wrap in cling wrap and refrigerate for a half hour.
Put all of this on a greased baking sheet and cut into however many biscuits (I made 14). They do expand.
Bake for 12 minutes at 350.
These were Literally the exact taste of cheddar bay biscuits but felt so light and fluffy. I'm dying.
Serving Size: Makes approximately between 14-16 biscuits
Number of Servings: 16
Recipe submitted by SparkPeople user MUIRINARCHER.
Mix in 2/3cup almond flour, 4tbs baking powder, 1/2 tbs garlic powder, 2 eggs.
When this combination is all mixed together, add in a cup of shredded cheddar cheese.
Wrap in cling wrap and refrigerate for a half hour.
Put all of this on a greased baking sheet and cut into however many biscuits (I made 14). They do expand.
Bake for 12 minutes at 350.
These were Literally the exact taste of cheddar bay biscuits but felt so light and fluffy. I'm dying.
Serving Size: Makes approximately between 14-16 biscuits
Number of Servings: 16
Recipe submitted by SparkPeople user MUIRINARCHER.
Nutritional Info Amount Per Serving
- Calories: 139.9
- Total Fat: 10.6 g
- Cholesterol: 48.3 mg
- Sodium: 378.3 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.3 g
- Protein: 9.0 g
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