Ingredients
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2 ½ cups low moisture mozzarella, shredded
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2 oz cream cheese
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2 eggs, beaten
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1 ½ cups almond flour
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½ TBSP baking powder
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½ cup grated Parmesan cheese
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1 tsp Italian seasoning
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Garlic Butter Topping:
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¼ cup butter, melted
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4 garlic cloves, finely minced
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2 TBSP fresh parsley, chopped
Instructions
- Preheat your oven to 400ºF (200ºC) with the rack in the middle or slightly to the top of your oven.
- Grease a medium-sized cast-iron skillet with oil - we use avocado oil and set aside.
- Mix melted butter, parsley and garlic together set aside.
- Melt the cream cheese and mozzarella cheese in a double boiler over medium heat until melted and well combined. You can also do this in the microwave if you prefer.
- In a large bowl, blend the almond flour, Parmesan cheese, seasoning, and baking powder together so there are no lumps.
- Add the melted cheese and eggs to the almond flour mixture and mix until well blended.
- Use a cookie scoop or spoon to make balls and arrange in your cast-iron pan.
- Brush or spoon the garlic topping evenly over your dough balls in the pan.
- Place pan into the oven and bake for about 20 - 25 minutes or until golden.
- Serve immediately!
Bread and buns are one of the things most people tell me they miss when going keto. We’ve tested and modified so many recipes – they’re either too eggy or too cheesy etc. These Low Carb Garlic Biscuits have been “tweaked” to my satisfaction! These are perfect as a side for a salad, soup or anywhere you might like a biscuit!
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