I would be lying if I said the smell of biscuits fresh out of the oven didn’t elicit a Pavlovian drool response. I LOVE BREAD! That is why I lied to myself for years telling myself it was ok to keep bread in my diet. My body decided to put a halt to that notion after years of bread overload. Gluten and high glycemic “bread-like” foods are not my friend! The high carb content ensures I retain water and gives me a softer look (not what I want after a great workout – to look like I haven’t been putting the effort in!). The gluten bloats my belly, breaks my face out and gives me mouth ulcers. I needed to find a recipe that made me feel like I still got to have my pleasures without suffering the pain of those indulgences.
In walks the almond flour biscuit! Can you see the skies parting and hear the angels singing? These little F*Bombs (meaning healthy fats and fiber) are moist, cakey and delicious with a pat of grass fed butter or with mixed cheese bubbling up on top. The best part is there are 3 main ingredients and super simple to make. You are welcome!!!
Cheesy Low Carb Biscuits
Serves: 6 - 8 biscuits
½ Cup Liquid Egg Whites
1½ - 2 Cups Blanched almond flour (although I've used unbalanced as well; they are darker and a little heavier in texture but still good)
½ Stick Grass-fed butter, chilled
½ tsp Baking soda OR Cream of Tatar
Preheat oven to 350
Spray a baking sheet with non-stick spray
In a mixing bowl, whip egg whites until stiff peaks form
In a separate bowl, mash together almond flour, baking soda or cream of tartar, and butter until butter is in little chunks and mix resembles a re coarse meal.
Slowly fold in almond flour mix into the egg whites
Use a ¼ cup measuring cup to scoop out batter onto greased baking sheet
Space biscuits 2 inches apart and they will expand
Cook until golden and a toothpick comes out clean from the center
Toppings: Shredded cheese, melted Strawberry Butter, Low-Sugar Jelly, Grass-fed Butter, Organic Cream Cheese, Slice of Muenster Cheese