Eating on the low carb program can sometimes be challenging with it comes to breakfast. With so many meats already full of sugar and carbs, when you find something you like...you tend to stick to it. The first time I made these low carb biscuits, I added cheese to the recipe. They were good, but this time they were AMAZING! With the addition of psyllium husks and a bit of truvia (or xylitol)...we have a WINNER!! These were delicious with my cup of menopause tea (keto mug) and sugar free honey as a sweetener.
1 1/2 c Almond Flour
1 TBS Baking Powder
1/4 tsp Himalayan Sea Salt
1/2 tsp Xylitol
1 tsp psyllium husk
2 Organic Eggs
1/3 c Sour Cream (full fat)
4 TBS melted butter
Preheat the oven to 400 degrees. In a bowl, mix your dry ingredients together. In the photo I've pictured Truvia, but I strongly recommend Xylitol. This will not only help to smooth the almond flour, but it ensures even distribution of the ingredients.
In a separate bowl, mix the COOLED melted butter, 2 eggs and 1/3 c sour cream until smooth. This is a really important step. It needs to be completely smooth and mixed. Once finished, use a rubber spatula to mix the wet and dry ingredients together. Spray a muffin pan (square or round) with a baking spray that contains flour. Spoon the batter evenly into the muffin pan and bake for 10-12 minutes or until golden brown.
Cut the biscuits horizontally and make your sandwich with your cooked bacon. Top with cheese of your choice and enjoy!
These are absolutely yummy when hot out of the oven, but they also freeze well and can be reheated for later use. Approximately: 80% fat, 2% protein, and 8% carb. Note, these are percentages....NOT grams. :)
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