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These are sooo good! Cheated on my diet once by going to a fast food joint for these suckers, but with this recipe, I don’t have to

Low Carb Biscuits in a Muffin Tin: A Tasty and Nutritious Alternative

Introduction

Looking for a tasty and nutritious substitute for regular biscuits? Look no further than Low Carb Biscuits in a Muffin Tin! Whether you’re following a low-carb diet or simply aiming to make healthier choices, these flavorful biscuits are perfect for breakfast or a snack. While biscuits are often associated with Southern cuisine, this low-carb variation is gaining popularity among snackers everywhere.

Serving Ideas

Whether enjoyed on their own or as an accompaniment to other dishes, these biscuits are sure to please. Here are some serving ideas to get you started:

  1. Soup and Stew: Add these biscuits to a bowl of hot, hearty soup or stew. Their savory flavor and fluffy texture complement the rich tastes of soups like chicken noodle or tomato.
  2. Breakfast: Top these biscuits with fluffy scrambled eggs for a fulfilling and low-carb breakfast option.
  3. Sandwich Alternative: Cut these biscuits in half and fill them with bacon, eggs, cheese, and avocado for a tasty low-carb sandwich alternative.

Ingredients

  • 1/2 cup almond flour
  • 1/2 cup sour cream
  • 2 eggs
  • 1 tablespoon baking powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 4 tablespoons melted butter
  • 1/2 cup grated gouda cheese
  • 1/4 teaspoon salt

Instructions

  1. Preparation: Preheat the oven to 450°F and spray or oil a muffin pan with nonstick cooking spray.
  2. Dry Ingredients: In a bowl, mix together almond flour, salt, baking powder, garlic powder, and onion powder.
  3. Wet Ingredients: In another bowl, beat the eggs and then combine them with sour cream and melted butter. Mix until homogeneous.
  4. Combining: Combine the dry ingredients with the wet ones, stirring until a thick batter forms.
  5. Adding Cheese: Fold in the grated gouda cheese.
  6. Baking: Pour the batter into the muffin pan, filling each cup approximately two-thirds full.
  7. Bake: Bake for 10 to 12 minutes, or until the biscuits are golden brown and firm.
  8. Cooling: Allow the biscuits to cool in the muffin pan for a few minutes before transferring them to a wire rack to cool completely.
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Tips

  • Ensure all ingredients are well mixed for a consistent texture.
  • Don’t overfill the muffin cups to avoid overflow during baking.
  • Experiment with different cheeses for varied flavor profiles.

FAQs

Q: Can I use a different type of flour instead of almond flour?
A: While almond flour provides a nutty flavor and works well in low-carb recipes, you can experiment with other low-carb flours like coconut flour. Adjustments may be needed for consistency.

Q: Can I freeze these biscuits for later use?
A: Yes, these biscuits freeze well. Allow them to cool completely before placing them in an airtight container or freezer bag. Reheat in the oven or microwave before serving.

Q: Can I omit the cheese for a dairy-free option?
A: Yes, you can omit the cheese if desired. However, it adds flavor and moisture to the biscuits, so consider adding a dairy-free alternative if available.

Q: How long do these biscuits stay fresh?
A: Stored in an airtight container at room temperature, these biscuits should stay fresh for 2-3 days. For longer storage, refrigerate or freeze them.